Organic Food Hype or Hope

The EU has invested a great deal of time, effort and money to investigate whether organically grown meat and products offer hope for human health and environmental problems or whether everything is exaggerated. The EU is investigating various labels and stricter rules for organic food.

Here is a general overview of what they saw and found. You will find that all of this is particularly revealing, and you may be very surprised to discover what scientists are beginning to learn about what is in our organic foods (see number 4).

1. Pesticides and herbicides

Farmers trying to grow organic food have problems with the drift of pesticides and herbicides. They found that both can travel for miles. Tests then determine that the product has been exposed to pesticides and herbicides. This also occurs in the United States, but organic farmers run the risk of being sued by pesticide and herbicide companies for “stealing” products.

In addition, pesticides do not decompose and remain in the soil for years and eventually in the water.

2. More nutrients

Interestingly, EU scientists reviewed organic food studies from around the world. The finding showed that organically produced products contained far more antioxidants and far less pesticide residues in organic food. They also found that conventionally grown foods have a much higher heavy metal contamination rate.

Swiss cheese makers have found that milk from cows that are fed feed rather than grass has a lower fatty acid content (good fats). The milk from these cows cannot be used to make hard cheese because they do not harden properly.

3. Fertilizers

Organic and synthetic fertilizers have different chemical signatures. Nitrates from artificial fertilizers occur in organic soils where rain and snow deposit them. These are then incorporated into organic plants.

Gas tests in organic fields compared to conventional fields have shown that organic fields contribute less to the warming of the greenhouse. Organic fields have ever lower nitrous oxide peaks. Nitrous oxide and carbon dioxide are equally important greenhouse gases, and both must be reduced to avoid further environmental damage.

4. Labeling

Since organic food costs more than conventionally grown food, the EU wants to be able to ensure that the organic food label is real. Scientists are testing various foods, including meat grown in free field conditions, to see if there are differences in chemical signatures.

Indeed, early tests show that there is a noticeable difference in meat and animal by-products (eggs, cheese, etc.) that are not bred in conventional farms. You will also find differences in the nutrients in the products. It may take more research to support the conclusion that organic is more nutritious than conventional, but that’s what early evidence shows.


Is it organic exaggeration or hope? The results within the EU certainly seem to indicate that organic food is healthier for you, the environment, animals and our future.

Of course, results in the EU in the US are not taken into account. USA Until the FDA and EPA agree. Because both agencies work closely with manufacturers or are being gutted by the current government, we may not be able to receive reliable information that contradicts the federal government’s wishes.

Choosing organic has many advantages, and EU results seem to support hope on the hype.