The Organic Debate: Is it Really Better for You?

Carys Roberts
Philosophy
De Brigard
April 27, 2010

The Organic Debate: Is it Really Better for You?

As Americans struggle for frugality during this harsh recession, one thing remains that some individuals refuse to cut costs on: organic food. Consumption of organic food has reached an all-time high in America, and men and women are stopping at nothing to purchase significantly more expensive organic products. In 2008 alone, organic food revenue rose to an astounding $40 billion in the United States alone (Willer 54). Companies such as Heinz, Kellogg, and Kraft have started selling their own lines of organic products, and some cost almost twice as much as their non-organic counterparts. Still, consumers are willing to pay the extra amounts (Specter 128). Men and women swear by the health benefits of organic food, such as increased energy, better taste, increased anti-oxidant levels, improved environmental consciousness, and less foreign chemicals going into the body. However, studies show that there is no real benefit to eating organic food, and it may even be harmful in the long run because growing organically will not be able to meet the demands of the rapidly growing global population. While popular food markets such as Wal-Mart, SuperValu, and Publix are adding organic merchandise to their stores, Americans continue to overspend their money on food and products that have no more benefits than their cheaper and non-organic complements.
Most Americans who eat organically contest that their food is healthier than chemically processed or conventionally grown food. However, studies published in the American Journal of Clinical Nutrition suggest otherwise, saying that “overall, there are no differences in nutrition between organically grown and conventionally grown crops, meat, dairy, and eggs” (News Front Page). One difference recorded was varying levels in phosphorous and nitrogen in organically and non-organically grown food. The reason for this, however, is because of the use of different fertilizers and ripeness at harvest, and does not provide any health benefit or detriment. A study conducted by Nova Scotia Agricultural College attempted to show that there is no difference in the final product of conventionally versus organically grown food. The study replicated the growth of carrots and cabbage in organic and non-organic settings. Pesticides, lime, and fertilizer were added to the non-organic crops. Lime, composted manure, and insect control substances were added to the organic crops in accordance with the Organic Crop Improvement Association. Their data showed that the carrots and cabbages were not nutritionally affected by the different treatments, although the non-organic crop did produce a higher yield (Warman). While organic-eaters often depend on their “unaltered food,” there is almost no such thing as natural food for sale in American grocery stores (Specter 108). Spring water is processed, salt is iodized, and fruit is refrigerated and often cut into snack-sized pieces, meaning that consumers aren’t getting the natural and untouched food that they think they are.
The main appeal of organic food is the natural way in which it is grown. However, what is deemed as “natural” does not always mean it is healthy and safe. Mercury and E .Coli are natural, yet exposure to Mercury can lead to vision impairment, muscle weakness, and stunted brain growth (Medical News Today). E. Coli is a naturally occurring virus that can be contracted from the consumption of undercooked meat, unwashed fruits and vegetables, and it has even been found in drinking water. E. Coli causes abdominal cramps, diarrhea, and kidney failure (US Environmental Protection Agency). In addition, Salmonella, which is also a virus that is found naturally, was found in peanut butter in 2009 and sparked the largest food recall in history (Specter 133). While consumers claim that their health benefits from eating natural and organic food, in many cases, it is the natural and organic food that is causing the problem.
Michael Specter’s book, Denialism, describes a story in which one woman’s irrational opinions on organic food were brought to light. This woman only consumed organic products and grilled them in such a way “so they didn’t lose their vitamins.” What she didn’t know, however, is that charred food contains cancer-causing carcinogens. While eating organic food comforted this woman and made her feel safer and healthier, the method in which she cooked this food actually made it more dangerous than conventionally grown food cooked in a different way (Specter 127).
As the global population rapidly increases, organic farming is not able to meet the demands of the growing numbers. Currently, Australia, China, Argentina, and the United States are the leaders in organic production, with a total of 18.4 million hectares of organic farmland (Organic Trade Association). However, because organic farming uses no synthetic pesticides or herbicides, the crop yield per hectare is significantly lower than conventional farming methods. To produce the same amount of product as conventional farming would, organic farming requires the use of more land. This results in increased deforestation and destruction of wildlife in order to meet these needs (Sarkar). Over 2.5 billion people live on less than 2 dollars a day, and in places like Africa, unnecessary famine and starvation occur because citizens can’t afford to buy expensive organic products (Specter). They are unable to farm for themselves because of the poor soil quality, which has resulted in 20% less food production than what it was 40 years ago. Because non-organic farming strategies produce longer-lasting crops with increased yields, the widespread adoption of these strategies will be able to help starving countries such as Africa feed their inhabitants. The increased lifespan of these crops will enable shipments of food to be transported to countries that are in desperate need (Specter, 118).
In addition, starving countries also benefit greatly from genetically modified food. While some individuals do not have enough money or resources to have a balanced diet, genetically modified food can remedy this problem by packing essential nutrients into the small amounts of food that they are able to afford. While it is not an organic solution, it will greatly increase the quality of life and improve the health of these malnourished people (Willer 52).
As the purchase and consumption of organic products continues to rise, the health benefits associated with it are shown to be insignificant. The increased cost and lower crop yield from organic food will not meet the demands of the growing population, and in the long run, conventional farming methods are more beneficial to the individual and society as a whole because they are inexpensive and can feed more people. While consumers claim that organic food limits the introduction of foreign chemicals and substances into their bodies, these chemicals have not been shown to be harmful, and in some cases, they can even boost the nutritional content of the food. Still, organic companies are flourishing, and mainstream brand names are adopting organic practices in order to meet the growing demands of patrons.



 
Works Cited

"BBC NEWS Health Organic 'has no health benefits'." BBC NEWS News Front Page. N.p., 29 July 2009. Web. 28 Apr. 2010.

“Drinking Water Contaminants Safewater Water US EPA." US Environmental Protection Agency. N.p., n.d. Web. 6 May 2010.

"Industry Statistics and Projected Growth - Organic Trade Association." Organic Trade Association. N.p., 29 July 2008. Web. 28 Apr. 2010.

Sarkar, Paulomi. "Food & Beverage News: In Focus - Organic food: Is it sustainable?." Food & Beverage News. N.p., n.d. Web. 28 Apr. 2010.

Specter, Michael. Denialism: How Irrational Thinking Hinders Scientific Progress, Harms the Planet, and Threatens Our Lives. New York: Penguin Press HC, The, 2009. Print.
"The dangers of mercury to our health - Nevada, USA." Medical News Today: Health News. N.p., n.d. Web. 6 May 2010.

Warman, P. R. . "ScienceDirect - Agriculture, Ecosystems & Environment : Yield, vitamin and mineral contents of organically and conventionally grown carrots and cabbage ." ScienceDirect - Home. N.p., n.d. Web. 6 May 2010.

Willer. The World of Organic Agriculture: Statistics and Emerging Trends 2008 (World of Organic Agriculture). Revised ed. London: Earthscan Publications Ltd., 2008. Print.