Organic food production involves avoiding artificial fertilisers and pesticides and using crop rotation and other forms of husbandry to maintain soil fertility, control weeds and diseases. That may reduce some disease risk related to the exposure as mentioned.

In terms of the nutritional value, it varies with the brands of food and the actual practice of organic farming. Therefore, it may not be easy to reach a definite answer.

Furthermore, organic farmers may use genetically different lines of a crop, being more suitable for their way of working. This also complicates the comparisons on nutritional value.

The word “organic” refers to how the crops were produced. Organic foods are produced or farmed without genetically modified organisms (GMOs), antibiotics or growth hormones, ionizing radiation, artificial chemicals, synthetic (human-made) pesticides, herbicides and fertilizers rather natural pesticides and fertilizers are used. Non-organic crops are sprayed pesticides to protect them from pests. For a food to be labeled organic, it must contain zero artificial food additives such as preservatives, sweeteners, mono-sodium glutamate (MSG), colouring and flavourings. Examples are organic foods such as fruits, vegetables, meat, egg and milk and processed organic products which include sodas, breakfast cereals and cookies.

Research has reported that non-organic foods (conventional crops) contain higher levels of cadmium (a toxic metal) and pesticides than organic foods. Pesticides residues were also found to be four times more in non-organic foods than organic foods. Some researchers also claim that organic foods are significantly more nutritious than conventional foods but there is no strong evidence to this claim. Organic fruits, vegetables and cereals have been reported to have higher percentages of antioxidants ranging from 19 – 69 %. In a study, 55% of the respondents reported that they choose organic food for healthy eating, 53% to avoid chemical residues, 35% for taste of organic food, 44% for care of environment and nature and 31% for animal welfare (Soil Association, 2018).

Organic foods have been found to have higher micronutrients such as vitamin C, zinc and iron Other organic crops such as berries and corn have also been reported to contain higher antioxidants (58%) and rich in vitamin C (52% higher) and lower levels of nitrates (30 % lower), (Brown, 2016). Organic milk, dairy products have been reported to contain lower saturated fatty acids and higher omega-3 fatty acids, higher amounts of iron, vitamin E and some carotenoids than the natural ones (Brown, 2016). However, some other studies did not find any difference between organic and nom-organic foods.

References

i. Soil Association, 2018. Clear differences between organic and non-organic food, study finds. https://www.theguardian.com/environment/.../organic-food-more-antioxidants-study

ii. Brown MJ 2016. What is Organic Food, and is it Better Than Non-Organic?

https://www.healthline.com/nutrition/what-is-organic-food. Accessed 14/3/18

Organic foods are a total scam.

According to the FDA:

https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/ucm059098.htm

(Contains Nonbinding Recommendations) "Food manufacturers may voluntarily label their foods with information about whether the foods were not produced using bioengineering, as long as such information is truthful and not misleading. In general, an accurate statement about whether a food was not produced using bioengineering is one that provides information in a context that clearly refers to bioengineering technology. Examples of such statements include:

• “Not bioengineered.”
• “Not genetically engineered.”
• “Not genetically modified through the use of modern biotechnology.”
• “We do not use ingredients that were produced using modern biotechnology.”
• “This oil is made from soybeans that were not genetically engineered.”
• “Our corn growers do not plant bioengineered seeds.

This means that anybody in the US can call their products "organic" with impunity as long as they include vague statements like the ones above.

"Organic foods tend to have a higher content of dry matter and secondary plant metabolites than conventionally grown products. Some recent works have compared the nutritional content of organic versus conventional foods, indicating that the content of micronutrients was more frequently reported to be higher for organic vegetables and legumes compared to their conventional counterparts". (From: Ferretti et al., 2017. Pg. 277).

Hi Bruno, could you provide a link to Ferretti et al? I cant find this publication on google or google scholar.

I'm curious about how they define "organic foods" because AFAIK there are no set parameters on what can be called "organic foods". It is totally arbitrary.

Hi Steingrimur, the article by Ferretti et al., is a chapter (chapt. 27) in the book: Nutrition Guide for Physicians and Related Healthcare Professionals. 2nd Ed., Temple, Wilson and Bray Eds. 2017. Humana Press. I will send you copy of the manuscript if you are interested. If so, send me a personal request and/or email me at: [email protected]

Hi Bruno, thanks for the offer but I was hoping for peer-reviewed publications that could explain what are "organic foods" vs "conventional foods"

I think I found one, albeit with a limited geographical reach (Poland) and products tested.

Article Organic versus conventional – a comparative study on quality...

"The data showed the organic juices to have polyphenols and ascorbic acid contents similar to, and antioxidant activity slightly higher than, conventional juices."

I'm more inclined to believe comparisons between produce made by isolated rural farming methods versus produce made by big agra companies.

In the US, anybody can label their food as "organic" with impunity because their are no tests and verifications to prove it.

Theoretically, I could start a company here tomorrow that buys cheap big agra products and repackage it with the label "organic", jack up the price 10-20 fold and there are no regulations in place to stop me.

When you pick up a produce labeled "organic" or "non-GMO" do they have an address where you can go and check out their fields and culture methods?

Dear Steingrimur, the reference list of the Ferretti et al., manuscript contains a substantial number of peer-reviewed papers that compare the nutritional value of organic foods versus conventional foods and these may be minimal yet valuable to indicate somewhat of a superior value of organic foods. Another plus for these is (or should be) zero residues of pesticides on the product. The USDA has its own protocol for regulating the production of organic foods and certification process for individuals who inspect farms to guide producers to transition from conventional to organic agriculture. Frauds are always on the horizons, everywhere. However, I cannot agree when you state that: " I could start a company here tomorrow that buys cheap big agra products and repackage it with the label "organic", jack up the price 10-20 fold and there are no regulations in place to stop me" as this is a fraud.

Hey Bruno, please quote the whole sentence. I said: "Theoretically, I could.........…"

Anyway, can you give me a link to the USDA that shows how they determine and regulate "organic foods"?

The FDA shifts the responsibility to the USDA.

https://www.fda.gov/food/labelingnutrition/ucm473870.htm

FDA does not regulate the use of the term “organic” on food labels.

The National Organic Program (NOP) is the federal regulatory framework governing organically produced crops and livestock. The U.S. Department of Agriculture (USDA) oversees the program and enforces the NOP regulations and standards. They regulate use of the term "organic" on food labels.

The USDA requirements for products that are labeled with the term "organic" are separate from the laws that FDA enforces.

Food products that are ordinarily under FDA's jurisdiction and labeled with organic claims must comply with both USDA NOP regulations for the organic claim and FDA regulations for food labeling and safety.

For more information on the use of the term “organic” on food labels and USDA requirements, go to the National Organic Program website.

Hi Steingrimur,

Please consider the link:

https://www.ams.usda.gov/services/organic-certification/certifying-agents

Thanks. According to this link:

"Eighty certifying agents are currently USDA-accredited and authorized to certify operations to the USDA organic standards. Of these, 48 are based in the U.S. and 32 are based in foreign countries. Most certifying agents are directly accredited by the USDA National Organic Program (NOP). Twenty-one additional certifying agents are authorized through recognition agreements between the U.S. and foreign governments."

"What Is Organic?

Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods. These methods integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.

How Are Organic Products Overseen?

The National Organic Program regulates all organic crops, livestock, and agricultural products certified to the United States Department of Agriculture (USDA) organic standards. USDA also conducts oversight of organic certification, compliance and enforcement activities, and product labeling. In order to sell, label, or represent their products as organic, operations must follow all of the specifications set out by the USDA organic regulations. "

OK, but I don't see any way how "organic" can be evaluated. How can you identify and measure crops have been grown using synthetic fertilizers, sewage sludge, irradiation, and genetic engineering?

To me it looks like there is only on-site inspection of thousands of crop growers by 48 agents.

No samples taken and no assays to verify that the stuff sold is "organic".

Passing the inspection by a certified agent enables the grower to sell his/her produce as organic (in the U.S.) within a certain time frame and before a second inspection. In other countries there are different criteria leading to the certification of the farm. If you are saying that the in the US we have weak rules, I would not disagree yet a regulated process exists nonetheless. In European countries for example inspectors collect samples of produce prior to harvest and these are analyzed in professional laboratories associated with certification agencies that verify the absence of pesticide residues. In any case, also within European countries exist different protocols that lead to certification. On the web site of IFOAM (Int. Federation of Organic Agric. Movement) you should be able to get information about this. All this to say that a significant variance exists for the certification process of organic foods.

I know that the current administration is gutting the USDA. Expecting 48 agents to inspect, certify, reinspect and recertify thousands of individual crop growers is a superhuman effort. And the USDA is toothless to stop any fly-by-night companies from calling their food "kosher" and therefore organic.

Europe is more paranoid about the foods they sell. Plus their hysteria about GMOs is not helping anybody.

What I am really afraid of is that this Luddite hysteria will spill over into medicine and biotech.

Imagine if all genetic modifications from viruses to bacteria to mice are banned. It will be the end of medical research in Europe.