Organic vs NON Organic

[The Coon]

Okay so if I dont eat organic is that going to benefit me in a negative way when it comes to muscle gaining, overall fat burning and fitness? The economy is ****, and a box of organic eggs is like 5 bucks or so, where a normal box at the grocery is like 2... not sure exactly...fruits and vegetables that are organic are almost double the price.... so is there anything that you SHOULD use only organic or it doesn't matter?

I find it hard spending lots of money for fruit and vegetables when I could get DOuble for the same money I spend in a organic store...

[DavidKH]

Originally Posted by Navas

Okay so if I dont eat organic is that going to benefit me in a negative way when it comes to muscle gaining, overall fat burning and fitness? The economy is ****, and a box of organic eggs is like 5 bucks or so, where a normal box at the grocery is like 2... not sure exactly...fruits and vegetables that are organic are almost double the price.... so is there anything that you SHOULD use only organic or it doesn't matter?

I find it hard spending lots of money for fruit and vegetables when I could get DOuble for the same money I spend in a organic store...

Organic vs non-organic will not impact you as far as gaining weight or losing weight. The main point of buying organic foods is to be free of some pesticides or hormones or friendlier keep of the animals. Some organic foods such as meat will have a better lipid profile because they are eating grass instead of corn however some organic beef is still corn fed. As far as micronutrient benefits they're isn't much research suggesting a big difference or any difference at all with fruits and veggies. Just buy the non organic foods but get healthy things like fruits veggies milk and beef.

[Xhale12]

Organic=Health benefits not body composition benefits.

[DavidKH]

Originally Posted by Xhale12

Organic=Health benefits not body composition benefits.

Very little research has shown health benefits vs conventional food, lots of companies are not using hormones in their chicken and other meats so in my opinion and in almost all my professors in the Nutrition department agree that organic foods dont provide enough benefit for the cost difference.

[The Coon]

HEy thanks dudes, yea I basically figured that if all non organic companies are using all the pesticide then everyone would be deformed. I just wanted to get this straight since I talked to a few ppl and they have different ideas about the stuff... what I usually do...every day I mix Strawberries/grapes/kiwi/apples/watermelon/banana and other fruits and mix it all up in a blender and drink it... I think thats pretty healthy ....

[DavidKH]

Originally Posted by Navas

HEy thanks dudes, yea I basically figured that if all non organic companies are using all the pesticide then everyone would be deformed. I just wanted to get this straight since I talked to a few ppl and they have different ideas about the stuff... what I usually do...every day I mix Strawberries/grapes/kiwi/apples/watermelon/banana and other fruits and mix it all up in a blender and drink it... I think thats pretty healthy ....

Sounds good to me fruits and veggies are the bomb, I believe new guidelines for cancer prevention say eat 11 servings...however the avg person still only eats 3 lol

[TheWaffleIron]

Originally Posted by DavidKH

Very little research has shown health benefits vs conventional food, lots of companies are not using hormones in their chicken and other meats so in my opinion and in almost all my professors in the Nutrition department agree that organic foods dont provide enough benefit for the cost difference.

could you point me to some research about organic v. non-organic?

[DavidKH]

Originally Posted by TheWaffleIron

could you point me to some research about organic v. non-organic?

Lester GE, Manthey JA, Buslig BS.
Kika de la Garza Subtropical Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, Weslaco, Texas 78596, USA. glester@weslaco.ars.usda.gov
Most claims that organic produce is better tasting and more nutritious than nonorganic (conventional) produce are largely unsubstantiated. This is due mainly to a lack of rigor in research studies matching common production variables of both production systems, such as microclimate, soil type, fertilizer elemental concentration, previous crop, irrigation source and application, plant age, and cultivar. The aforementioned production variables common to both production systems were matched for comparison of Texas commercially grown conventional and certified organic Rio Red red-fruited grapefruit. Whole grapefruits from each production system were harvested between 800 and 1000 h at commercial early (November), mid- (January), and late season (March) harvest periods for three consecutive years. Within each harvest season, conventional and organic whole fruits were compared for marketable qualities (fruit weight, specific gravity, peel thickness, and peel color), and juices were compared for marketable qualities (specific gravity, % juice, and color), human health-bioactive compounds (minerals, ascorbic acid, lycopene, sugars, pectin, phenols, and nitrates), and consumer taste intensity and overall acceptance. Conventional fruit was better colored and higher in lycopene, and the juice was less tart, lower in the bitter principle naringin, and better accepted by the consumer panel than the organic fruit. Organic fruit had a commercially preferred thinner peel, and the juice was higher in ascorbic acid and sugars and lower in nitrate and the drug interactive furanocoumarins.
PMID: 17474757 [PubMed - indexed for MEDLINE





Wunderlich SM, Feldman C, Kane S, Hazhin T.
Department of Health and Nutrition Sciences, Montclair State University, Montclair, NJ 07043, USA. wunderlichs@montclair.edu
Organically labeled vegetables are considered by many consumers to be healthier than non-organic or 'conventional' varieties. However, whether the organic-labeled vegetables contain more nutrients is not clear. The purpose of this study is to examine the nutritional quality of broccoli using vitamin C, a fragile and abundant nutrient, in broccoli as a biomarker. The vitamin C content was assayed (2,6-dichlorophenolindophenol method) in broccoli samples obtained from supermarkets that are considered the point of consumer consumption. These samples were obtained during different seasons when the broccoli could be either harvested locally or shipped far distances. The findings indicate that vitamin C could be used as a marker under a controlled laboratory environment with some limitations and, although the vitamin C content of organically and conventionally labeled broccoli was not significantly different, significant seasonal changes have been observed. The fall values for vitamin C were almost twice as high as those for spring for both varieties (P=0.021 for organic and P=0.012 for conventional). The seasonal changes in vitamin C content are larger than the differences between organically labeled and conventionally grown broccoli.

[nintendodude]

Originally Posted by DavidKH

Lester GE, Manthey JA, Buslig BS.
Kika de la Garza Subtropical Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, Weslaco, Texas 78596, USA. glester@weslaco.ars.usda.gov
Most claims that organic produce is better tasting and more nutritious than nonorganic (conventional) produce are largely unsubstantiated. This is due mainly to a lack of rigor in research studies matching common production variables of both production systems, such as microclimate, soil type, fertilizer elemental concentration, previous crop, irrigation source and application, plant age, and cultivar. The aforementioned production variables common to both production systems were matched for comparison of Texas commercially grown conventional and certified organic Rio Red red-fruited grapefruit. Whole grapefruits from each production system were harvested between 800 and 1000 h at commercial early (November), mid- (January), and late season (March) harvest periods for three consecutive years. Within each harvest season, conventional and organic whole fruits were compared for marketable qualities (fruit weight, specific gravity, peel thickness, and peel color), and juices were compared for marketable qualities (specific gravity, % juice, and color), human health-bioactive compounds (minerals, ascorbic acid, lycopene, sugars, pectin, phenols, and nitrates), and consumer taste intensity and overall acceptance. Conventional fruit was better colored and higher in lycopene, and the juice was less tart, lower in the bitter principle naringin, and better accepted by the consumer panel than the organic fruit. Organic fruit had a commercially preferred thinner peel, and the juice was higher in ascorbic acid and sugars and lower in nitrate and the drug interactive furanocoumarins.
PMID: 17474757 [PubMed - indexed for MEDLINE





Wunderlich SM, Feldman C, Kane S, Hazhin T.
Department of Health and Nutrition Sciences, Montclair State University, Montclair, NJ 07043, USA. wunderlichs@montclair.edu
Organically labeled vegetables are considered by many consumers to be healthier than non-organic or 'conventional' varieties. However, whether the organic-labeled vegetables contain more nutrients is not clear. The purpose of this study is to examine the nutritional quality of broccoli using vitamin C, a fragile and abundant nutrient, in broccoli as a biomarker. The vitamin C content was assayed (2,6-dichlorophenolindophenol method) in broccoli samples obtained from supermarkets that are considered the point of consumer consumption. These samples were obtained during different seasons when the broccoli could be either harvested locally or shipped far distances. The findings indicate that vitamin C could be used as a marker under a controlled laboratory environment with some limitations and, although the vitamin C content of organically and conventionally labeled broccoli was not significantly different, significant seasonal changes have been observed. The fall values for vitamin C were almost twice as high as those for spring for both varieties (P=0.021 for organic and P=0.012 for conventional). The seasonal changes in vitamin C content are larger than the differences between organically labeled and conventionally grown broccoli.

My main argument for eating organic foods is that the methods used are less devastating to the earth. No, I am not a "tree hugger," but at the same time, sustainable development is the reason I graduate in December. Whether or not organic foods "taste better" is a matter of personal opinion- some foods do, some foods don't, and that is from personal experience. "Regular" grape nuts taste 3x better than their organic counterpart, for example. But organic milk tastes 3x better than its "regular" counterpart, however. Eating organic foods will not change the world, but at the end of the day, I know I do not ingest pesticides or hormones, my money went to people and practices who care about the future of the earth, and that is what I consider important.