Going organic - but is it really better for you?

The organic food market is growing at an alarming rate.

Having increased by 20% each year since the 1990s and increasing customers choosing to go organic it seems the trend is likely to continue.

But is it really better for us? With organic produce being more expensive, its not surprising that students aren't lining up in the aisles to purchase their organic onions and peachy pears.

Too often I hear my fellow students lamenting on their small weekly budgets for food, so what would make a hard-up student switch to organic?

With National Organic Fortnight just over, (6th -21st September), it seems an appropriate time to weigh up the pros and cons of organic produce.

But first what is organic food? Farms and food producers can only be marketed as organic by adhering to strict regulations in order to achieve the organic seal of approval.

This means that produce must not be treated with pesticides, fertilizers, chemicals or be exposed to human waste or sewage sludge.

Additives are also prohibited during the processing stage, commonly used to preserve produce.

Furthermore for meat to be considered organic, livestock must not have been treated with antibiotics or growth hormones and have been kept with access to light and free to roam.

In short, organic food is completely 100% natural.

So what are the advantages of going organic, and is it really better than standard produce?

The evidence is stacking up in its favour, but do the benefits really outweigh the increased cost for a struggling student on a tight budget?

Here are a few facts to help you decide for your self:

• A study carried out in 2007 by EU researchers, the largest of its kind, found that organic fruit and veg contains up to 40% more antioxidants than standard produce, rising to 60% in organic milk. Furthermore a recent study carried out by the Organic Centre found that organic food is on average 25% more nutritious than non-organic varieties.
• Organic farming is believed to be less damaging to the environment. With no pesticides or chemicals released into the environment, a wider variety of plants can grow and there is less risk of chemical run off contaminating rivers and streams.
• Organically produced livestock are among the best treated. They must not be subjected to growth hormones, antibiotics and must be kept in suitable conditions. For example chickens must have access to sunlight and have enough room to move freely, compared to their battery farm equivalents who are confined to small cages in darkened barns.

But does organic food really live up to the hype?

Here are some reasons to suggest that organic food in truth is no better than their non organic counterparts.12»