Good Thesis Organic Food

Hence, the empirical data from USDA further supports that there are lower levels of residue contaminant in organic food.

Many research studies regard organic food as healthy food because it contains low pesticide residue. No part of the contents of this Web journal may be reproduced or transmitted in any form without permission from the author or the Academic Writing Program of the University of Maryland.

Moreover, many consumers find organic food more nutritious and better-tasting than traditional food.

Nutritional Values and Better Tastes Besides the low pesticide residue contamination, another benefit of organic food is good taste and increased nutritious values.

A 4-year, 12-billion-pound EU study on the benefits of organic food suggests that some organic foods, such as fruits, vegetables and milk, are more nutritious than non-organic equivalents (Paddock).

Moreover, the Pesticide Data Program in the United States Department of Agriculture monitors pesticide residues in the United States, and their most recent results also prove that there is little pesticide remnants in organic food.

In all the organic samples tested, USDA found that 29.5 percent of the samples contain no detectable pesticides, 30 percent contain only one pesticide and 40 percent contain more than 1 pesticide (Pesticide). The reasons of such large demand of organic food lie in its benefits.Why do people purchase organic food over traditional food, and what makes it more and more demanding? 2009 Articles copyright © 2009 the original authors.Shopping in the grocery stores, consumers will find increasingly congested stacks of food with the labels of “organic food”.Organic food has been one of the fastest growing sectors of food industry in the past few decades as a legitimate alternative to conventional food.Antioxidants minimize rates of natural chemical oxidation of body cells and thus support healthy organs. Clinical studies have confirmed the effectiveness of antioxidants in heart-promotion, thus the intake of antioxidant is beneficial to health (Sies 291). Similarly, the average LINDANE residue in conventional milk is twice that in organic milk (Kouba 35). These two sets of data provide evidence for a lower residue quantity in organic milk compared to conventional milk. The EU study also found a higher level of minerals such as Zinc and Iron in organic vegetables, which further proves the high nutritional value of organic food (Ungoed-Thomas). Therefore, with a higher concentration of antioxidants and minerals, organic fruits, vegetables and milk are more nutritious and healthier than non-organic ones.


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