Organic Food Versus Conventional Processing

by on February 1st, 2011
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Definition of Organic and ConventionalOrganicProcessed low impact to environmentreplenish soil eliminate chemical pesticides and fertilizers minimally processed without irradiation, artificial ingredients, or preservatives promotes biodiversity ConventionalAllows use of synthetic fertilizers Allows use of federally approved herbicides and pesticides

Benefits of Organic FoodsStudies show they taste better- Pullman University Do not contain pesticides or antibiotics if QAI standardNo pesticides protects farmers from exposure More than half of pesticides are carcinogenic Using casual antibiotics makes stronger strains of pathogens Toxic Runoff Organic has flavonoidsHave some impact against heart disease Found naturally in plants, and pesticides and fertilizers decrease the percentage. BiodiversityDefinition Protects wildlife
Benefits of Conventional FoodsStringent regulations on the amount of pesticide and herbicide that can be used, trivial to consumer Does not use manure which could contain E. Coli Conventional farming produces more foodCould cause lots of people to starve if organic was worldwide Genetic engineering also has higher yield

IV. Negatives of Conventional

Chemical residue may still be present on or in the foods during consumption.Fertility of animals has decreased drastically. Humans have ingested food and became ill from chemical residue found on the foods they have ate. Non-organic food has fewer nutrients than organic food. Immune suppression shows to be more prominent in humans who consume Non-organic foods.

Negatives of organicUntreated manure in organic foods could have E. Coli and other contaminants Spoil easier since they are not preserved as well Less yield

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