Tone and Collusion in Organic Food: Consuming Careless Disease

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Cancer or spend a few extra bucks? Most of us would not think of such an eccentric decision.
Without a doubt everyone would choose to spend more money over having cancer. Nevertheless, only thirty-two percent of patrons select the blatant choice. In fact, in the Thomson Beuters health survey on organic food, reveals that sixty-eight percent of consumers say they would select non-organic food because it is cheaper, widely available, and are more innocuous than organic foods. The same study revealed that the sixty-eight percent that chose non-organic over organic foods were not educated, or somewhat educated, on how detrimental conventional foods are. After being informed of the harmful effects, most shoppers obliterated their first
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Conventionally grown is an expression used in agriculture that refers to a method of growing edible plants and other products. (Kareklas, et al.) They both appear the same, what is the difference between the two? Conventionally grown products use pesticides and fertilizers which allow for higher supply, extensive longevity, out of season growth, and a generally greater bulk (Blumenfeld). Pesticides in our food does not seem healthy. Of course all food consumed has some kind of nutrient value in it, even if it is a small percentage.
But when added hormones and pesticides come into play, what exactly does this do to our body? How is organic more nutritious? Organic food contains numerous antioxidants. Antioxidants are a momentous nutrient found in fresh vegetables and fruits and have been shown to provide multiple health benefits, such as the prevention of many cancers (Fear of Toxins). Various studies establish that organic foods may have more antioxidants compared to commercial selections. A 2012 study in the Journal of the Science of
Food and Agriculture discovered higher antioxidants in organic broccoli compared to non-organic broccoli. A study published in Environmental Health Perspectives in 2008 uncloaked a majority of organ phosphorus, also known as OP, detection in humans comes from dietary consumption. When organic produce was substituted for commercial produce,

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