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Organic vs. Conventional: What You Need to Know for Your Health

The organic food market has been growing rapidly and has outpaced the overall marketplace so far in 2025. There are many reasons why people choose organic over conventional food. Understanding the benefits of organic produce can help you make the best decision for your health and the health of your family.

 

The primary benefit of organically farmed food is that it contains a much lower level of synthetic pesticides and fertilizers. Many of the chemicals that are authorized for use on conventional produce have been linked to serious health effects such as cancer, reproductive issues, developmental delays, and neurological damage. Other chemicals have not been in use long enough to evaluate long-term health effects, yet they are still considered safe to use in conventional farming because they do not have significant short-term health effects at low levels of exposure. This logic is flawed.


Many people may shrug off the idea of toxic pesticides, as most foods have less than the safety limit. However, we are constantly being exposed to chemicals in our air, water, personal care products, and food. This leads to bioaccumulation of chemicals and toxins, because the body is unable to detoxify these substances faster than they are entering the body. Over time, the chemical burden increases until a health condition occurs. This effect is amplified in people whose genetics predispose them to poor detoxification abilities. Limiting chemical exposure from all sources supports the prevention of health issues over the long term.


Some studies suggest that organic food has slightly better nutrition content in certain categories. “Researchers discovered very little difference in nutritional content, aside from slightly higher phosphorous levels in many organic foods, and a higher omega-3 fatty acid content in organic milk and chicken.” This is beneficial, but the largest benefit to choosing organic is reduced pesticide levels.


Organic foods are always non-GMO, but some conventional crops are also non-GMO. This means that the organism has not been genetically modified. The primary function of genetic modification is to increase the plant’s resistance to pesticides so that more pesticides can be used on the crops. This means that GMOs are much higher in pesticides and contribute more environmental pollutants than non-GMO crops. In addition to higher pesticide levels, GMO crops are also associated with allergic reactions, cancer, antibiotic resistance, human DNA alteration, and toxicity to the liver, pancreas, kidneys, and reproductive organs. Choosing organic or non-GMO ensures that your food has not been bioengineered, which lowers your risk of developing health complications.


There are also environmental benefits to organic farming. “Organic farming has a smaller carbon footprint, conserves and builds soil health, replenishes natural ecosystems for cleaner water and air, all without toxic pesticide residues.” Conventional farming contributes to poor soil health, which diminishes the nutrients present in crops. Conventionally produced foods also contribute to degraded farmlands which may threaten long term food security, while “organic operations must maintain or enhance soil and water quality, while also conserving wetlands, woodlands, and wildlife.”


The organic label does not guarantee that a food is healthy. Organic simply applies to the farming methods used to grow/raise the ingredients of a product. What is done to those ingredients after they are harvested is not taken into consideration. This means that highly processed foods can be made with organic ingredients. Processed foods are processed foods. Organic does lighten the chemical load, but the inflammatory and potentially carcinogenic effect of highly processed foods is still present. Building your diet around organic whole foods, like vegetables, fruits, legumes, nuts and seeds, grains, and lean protein, will allow you to maximize your health. 


It is also important to note the distinction between organic labels, like “made with organic ingredients” and “100% organic.” Products that claim to be “made with organic ingredients” must only contain 70% organic ingredients, but are not allowed to contain GMO ingredients. Products that carry labels displaying “made with organic [ingredient]” can only contain organic forms of the stated ingredient, but the other ingredients can be conventionally farmed. The “100% organic” label is straightforward and means that all the ingredients are certified organic. However, “organic” alone means that the product must contain a minimum of 95% organic ingredients, leaving the other 5% to potentially be non-organic.


The main downside to organic produce is the elevated cost. Organic processed foods and animal products tend to have the highest premium over conventional products. This actually works out well, since processed foods should be avoided and animal products should be eaten in moderation, but organic produce is still generally more expensive.


The EWG publishes an annual “shoppers guide to produce" that evaluates the pesticide content of 40 to 50 produce items and provides a list of the most contaminated and least contaminated fruits and vegetables. Using this list to guide your purchases can help you avoid the most pesticide laden foods by choosing to buy the organic produce, while helping you stay on budget by revealing when it is least harmful to choose conventionally grown foods.


Schedule an appointment with Renewed Hope Nutrition to receive personalized health recommendations from a natural and holistic perspective.



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