By Danilo P. Padua, PhD
Up to this time, it is still a raging debate whether organically-grown food is better than a conventionally- or inorganically-produced one. A poll asking people which one is better hardly settles the issue precisely because it is based only on perception. It is not based on scientific facts.
Sometime in 2009, a study commissioned by the UK Food Standards Agency concluded that there are very minor differences in food quality between organically and inorganically-grown crops. It used 46 publications from around the world covering crops, meat and dairy. It was in a way, a letdown for organic food advocates. People were incredulously saying, “is that so?”. Some scientists even branded the supposed superiority of organic foods as a myth. Somehow, it made a lot of people think of just buying the cheaper, inorganically-grown food rather than the more expensive but healthier organics.
Last July 13 2014, however, the prestigious British Journal of Nutrition published a new study contradicting the above result. This time, the study was funded mainly by the European Framework 6 of the European Union. The research made use of 343 articles published in respected journals worldwide, comparing the nutritional quality and safety of organic plant-based foods including fruits, vegetables and grains. It was the largest study of its kind anywhere. It was undertaken by a team of international researchers led by scientists at Newcastle University in the United Kingdom. The result of the study was carried by at least 73 various publications around the world such as The Time magazine, The New York Times and Times of India.
The July, 2014 landmark study found that organic crops have significantly higher concentrations (19-69% more) of antioxidants compared to conventional crops. These antioxidants have been linked to a reduced risk of cardiovascular and neurogenerative diseases and certain cancers. There was also less cadmium, a toxic heavy metal, in organic crops. Nitrogen concentration was also found to be significantly lower in organic crops. This element, especially in its compound forms of nitrate and nitrite, is known to increase the risk of certain cancers such as stomach cancer. The study also reveals much lower pesticide residues in organic crops and that such residues are four times more likely to occur in conventional crops.
The foregoing result led Prof. Carlo Leifert, the lead researcher, to say that: “It shows very clearly how you grow your food has an impact”. The findings fit with the idea that, plants would produce more antioxidants, many of which also serve as defenses against pests and diseases, if no pesticides are applied. Many of those who are not sold to the benefits that could be derived from organic foods are still adamant to accept the above result, preferring to look for any possible tiny loopholes in the conduct of the research.
As a researcher myself, I found that the evidence in concluding that organic products are superior over the conventional products is overwhelming. A lot of local organic consumers will likely attest to this based on their own experiences.
It is plain enough to me that switching to organic food can lead to increased intake of nutritionally desirable antioxidants, as well as reduced ingestion of potentially harmful cadmium and pesticides. In short, it is a switch to a healthier food and a healthier lifestyle.
I know of a plan to put up a lying-in hospital in Lipa city using organic products as their main remedies for illnesses. It goes without saying that western medicine will not have a place in that hospital. This should be a step in the right direction of properly applying the result of the above study. I can not fathom why some people are clinging to the idea that organic products are just a marketing ploy as famously stated by a former secretary of agriculture of America. In a sense, they have a point because, for example, the US$32 B organic food market in America is controlled mostly by less than 10 companies. This is absurd. More farmers should be involved and more people should benefit financially and health-wise from organic foods. In any debate regarding organic-inorganic foods, it should not be forgotten that the use of organic system in producing crops is clearly an environment-friendly practice that will ensure productivity of the land for generations to come.**
