Question:
Discuss about the Organic and Non-Organic Food Nutrients for Sweetners.
Over last two decades, organic food has been the limelight of better food ingested by human being. Eventually, a vast number of people think that they are safer, tastier, and healthier than the non-organic food. Others argue that it is better for the environment and also the welfare of the animals. Regarding this, it is defined as a farming product grown by the use of natural fertilizer such as manure, and animals are reared organically, farmers tend not to give them any antibiotics, and any other drugs that boost their hormones. Conversely, non-organic food is produced with the aid of chemicals such the pesticides and preservatives. For food to be designated as organic, it should be artificially food additive free and natural. This necessitates artificial preservation, colouring, sweeteners, flavouring, and MSG (Monosodium Glutamate).Additionally, in organic farming farmers tends to conserve groundwater and upheave quality of the sand. As a result, it diminishes pollution which favours the environment. This essay accurately proof that organic foods are a better source of nutrition and their effect.
Initially, organic foods contain more vitamins and antioxidants. According to multiple research done they tend to justify that natural food renders the highest level of micronutrient includes vitamin C, iron, and zinc and antioxidants. Furthermore, approximately 69% of antioxidants level are present in these foods, and remains to be a fact. According to Corporation, (2010), foods like berries and corns contain more than 58% of antioxidants and more than 52% of vitamin C. This concludes that reinstating non-organic with this foods will dilate more antioxidants in the viands. Polyphenol and Antioxidants make plants independent from pesticides since they are protective compound (MacKay, 2015). In all, consuming this food assists in the better well-being of human since it contains required micronutrients such as the vitamins and the antioxidants.
Subsequently, with regard to non-organic foods, vitamins and antioxidants present are of less quantity as compared to organic food. Since they are sprayed with pesticides, which perform the same function as phytochemicals, which are produced by antioxidant that is important to both plants and human health (Wexler, 2015). These foods tend not to provide it because they are dependent on the chemicals. Furthermore, pesticides are also harmful to human health and act as food poisoning when ingested. Additionally, use of food additives reduces nutrients such as vitamin C, Irons (2, 3, 4, and 5), and Zinc. These nutrients are essential in human health and if they are absent immune system of a body is negatively affected (Haugen & Musser, 2012). Chemicals found in these foods are bulking agent, starch, hydrogenated fats, and emulsifiers they cause various health disorder like cancer, stroke and high blood pressure. As a result, this kind of foods is not healthy to our health since they contain more chemicals and fewer nutrients.
Secondly, Organic foods like dairy and milk contain fattier acids. They may include a higher quantity of omega three fatty acids, vitamin E, Iron, and both carotenoid seven and nine. All these are important to human health, for instance, Omega three fatty acid plays a significant role in the development and average growth of the body, and healthy brain function(What is Organic Food, and is it Better Than Non-Organic? 2016). They also lessen the risk of heart disorder to an individual. Additionally, Fish oil is an example of Omega three, and it comprises of eicosapentaenoic and docosahexaenoic acids, which advocates in managing and preventing heart disease. According to Cacioppo, (2014) it also aids in reducing blood pressure and speculations of having a stoke. Vitamin E is an example of antioxidant rebuilding and protecting body tissues from radicle materials that are harmful to organs, tissues, and organs this is its primary function. Organic milk contains less iodine and selenium, and these two minerals are vital for health. Consequently, for one to maintain a good state of health one should assure that take organic dairy and milk since they contain nutrients that play a notable role in body subsistence.
However, non-organic dairy and milk contain less fatty acids or sometimes they may lack this acid. The Less fatty acid in the body may lead to high risk of the organ not functioning as required? Such risks include amnesia, dementia, vision problem, skin and hair problems, and mood swings. Additionally, most of the patients who have Alzheimer’s and diagnosed with ADHD have lower than the standard level of vital fatty acids concluding that they are taking in convenctional foods. According to Haugen & Musser, (2012), there is no specific quantity of fatty acid in a diet, but it is recommended to take up to five to six percent of fat per day, on the contrary, this kind of food has less than five percent. Moreover, this proves to be harmful to health since it contains less amount of fatty acid (omega three fatty acids, vitamin E, Iron, and both carotenoid seven and nine.). As a result, health disorders are triggered by this diet, and some disease may evolve from it because for a body to protect its self-becomes more cumbersome since nutrient that performs this function are of less quantity.
Thirdly, level of nitrates in organic food is generally low, which is medically amalgamated product thus makes it exceptional. The concentration of nitrate in this diet is less than thirty percent. The low rate of nitrate in the body remains to be less harmful to human health, and high level of it may increase the risk of specific disorders like cancer. When it is mixed with water, they are converted to nitric oxide which limits the risks of hypertension. Another function is that it can reverse or prevent chest pain, and angina triggered when the heart muscle does not get ample oxygen (Domazet & Djoki?, 2018). Moreover, nitrate helps in making an amino acid, which in the process are required to make proteins. Talking of proteins, they are the primary component of the entire organ; it is used by the body to repair and reconstruct the worn out tissues. Also, it also assists in building hormones, enzymes, and other body chemicals that maintain the metabolic rate (Wrolstad, 2012). Consequently, this diet supplies low rate of nitrogen in the body which corps positively with it and nitrate oxide from nitrate helps in building other nutrients in the body to maintain its good state of health.
However, in non-organic diet nitrates and nitrites are added to processed milk and meat like sausage, ham, hot dogs and bacon. They are us for preservatives as aiding in limiting bacterium effects and also adding flavour. This concludes that the amount of nitrate consumed is of higher quantity than the required Percentage, which is usually thirty percent. Furthermore, this renders increase risk of cancer in the digestive tracks and some to research they tend to justify this (In Cacioppo, 2014). A lot of nitrate in the body can lead to a dangerous condition known as methemoglobinemia, which is why nitrate applied to this diet should be regulated. As a result, it is clear that this kind of food contains an excess amount of nitrate that threatens human health but organic diet has a moderate amount which contributes hundred percent in organs.
Lastly, organic food contains plant compound known as salicylic acid. It is a primary component of an inflammatory agent that reduces the risk of hardening of arteries, rheumatism and colon cancer which also mitigate death rate caused by heart attack. Evidently, useful chemistry decided to produce part of it and decided to name it aspirin. The original version is found in this diet. Compared to non-organic the nutrient is applied to it since it depends on the chemical for growth. These compounds are produced from the organic plant then are used in non-organic plants (Domazet & Djoki?, 2018). Furthermore, they differ in the amount of fat present in the meat, for instance, a natural cow has a lower quality of fats while the non-organic cow has a high amount of fats. This is caused by direct injection of fats, carbohydrates, and hormones to boost their growth (Pico?, 2012). In all, organic will remain to have more nutrients than non-organic since they are naturally produces making healthy to ingest.
In conclusion, according to the research organic foods comprise all nutrients that help in maintaining healthy body function. Some nutrients help in sustaining body immune to fight diseases. Contrarily, the non-organic food contains a lot of chemicals than the nutrients. If an individual ingests it, high chances of them suffering from health disorders such as heart disorders, stroke, and reduced body immune. Before ingesting any food one should take note of what taken to reduce the risks. Unfortunately, there is evidence that proofs that organic food serves the primary function in maintaining human health while also proving the adverse effect of non-organic foods. Consequently, for a person to get required nutrients, one should avoid non-organic diet to reduce the low rate of taking in chemicals.
References
Are organic foods worth the price?. (2017). Mayo Clinic. Retrieved 22 October 2017, from https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/organic-food/art-20043880
Centore, M. (2018). Organic foods. Broomall, PA : Mason Crest.
Corporation, A. (2010). Does organic food contain more nutrients than non-organic food? – Health & Wellbeing. Abc.net.au. Retrieved 22 October 2017, from https://www.abc.net.au/health/ talkinghealth/factbuster/stories/2010/07/07/2947475.htm
Domazet, I., & Djoki?, N. (2018, January 01). Food Safety From Consumer Perspective.
Food Additives Nutrition – Nutrition, Function, Side Effects – NY Times Health Information . (2017). Nytimes.com. Retrieved 22 October 2017, from https://www.nytimes.com/health/guides/nutrition/food-additives/overview.html
Haugen, D. M., & Musser, S. ( (2012)). Nutrition. Detroit:Greenhaven Press/Gale Cengage Learning.
In Cacioppo, L. M. (2014). Food science research summaries.
MacKay, J. (2015). Organic foods. Farmington Hills, Mich : Lucent Books.
Omar SA, e. (2017). A comparison of organic and inorganic nitrates/nitrites. – PubMed – NCBI . Ncbi.nlm.nih.gov. Retrieved 22 October 2017, from https://www.ncbi.nlm.nih.gov/pubmed/2
Pico?, Y. (2012). Chemical analysis of food: Techniques and applications. Academic Press.
Vaughan, J. G., & Judd, P. A. (2013). The Oxford book of health foods. Oxford: Oxford University Press.
What is Organic Food, and is it Better Than Non-Organic?. (2016). Healthline. Retrieved 22 October 2017, from https://www.healthline.com/nutrition/what-is-organic-food#section2
Wexler, B. (2015). Barron’s quick check guide to organic foods. Hauppauge, NY : Barron’s Educational Series, Inc.
Wrolstad, R. E. (2012). Food carbohydrate chemistry. Hoboken, N.J: Wiley-Blackwell.
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