Support a Healthy Pregnancy With Organic Food

The organic label can be found on items in grocery stores, farmers markets, and online. Organic foods are usually more expensive than their non-organic counterparts.

In a recent Norwegian study of women who regularly used organic food, frequent consumption was associated with lower and higher age groups, a vegetarian diet, regular exercise (3+ times weekly), lower BMI, and avoiding cigarette smoking and alcohol during pregnancy. These characteristics may indicate robust healthy lifestyles.

Improved Nutrition

Eating organic food provides you and your baby with better nutrition. This is because many studies show that organic foods contain higher levels of certain nutrients and lower levels of pesticides. People with food sensitivities may also find that eating organic foods makes them feel better because they avoid the chemical preservatives and other additives found in non-organic foods.

For example, the organic versions of tomatoes, apples, pears, spinach and kale have a higher content of iron, potassium, zinc and vitamin C than the conventional ones. And the organic dairy products (like milk, cheese and yogurt) have less nitrates than their non-organic counterparts.

A good diet is essential for a healthy pregnancy, so try to make half your meals and snacks vegetables and fruits. Choose whole grains over refined sugars and saturated fats, and include a protein source at each meal. Be wary of fad diets, though, and make sure to read labels on processed foods for added sodium, sugar and fat.

Lower Risk of Birth Defects

Several studies indicate that consuming organic food is associated with reduced risk of pregnancy complications, such as preeclampsia and a lower rate of hypospadias (where the opening of a boy’s penis is on the underside). In one study, women who reported eating 50%-90% organic foods had a 40% lower rate of Fusarium mycotoxin contamination in their diet compared to those who purchased none or less than 50% organic foods.

However, because these studies are observational and thus may be subject to residual confounding and reverse causation, they do not prove cause-effect. To better evaluate this relationship, Nilsen et al. analyzed data from the MoBa cohort in Norway, where women self-reported their frequency of organic food consumption using linear binomial regression analyses. These analyses controlled for traditional healthy population and lifestyle characteristics, including prepregnancy BMI and education level. Frequent organic food use was not associated with these healthy population factors, which demonstrates that the association between organic food and pregnancy outcomes is not merely due to selection bias.

Reduced Exposure to Pesticides

Many conventional fruits and vegetables contain high levels of pesticide residues, a problem that is especially harmful during pregnancy. These toxins can be transferred to the mother during gestation and through breastfeeding, potentially causing health problems for both baby and mom. By choosing to eat organic foods, pregnant women can avoid these dangerous chemicals.

While washing and peeling can reduce exposure to pesticides, organic produce contains significantly lower levels of these substances. This may be because the skins of these foods are thicker and require less scrubbing, or it could be that organic fruits and veggies simply have fewer pesticides on them to begin with.

In a survey of Norwegian women who reported eating organically frequently, the characteristics most associated with this behavior were underweight BMI, adherence to a vegetarian diet, occasionally consuming alcohol and cigarette smoking during pregnancy, regular exercise three times per week or more, lower levels of education - in part combined with being a student and/or her partner being a student - low household income and participation in MoBa in year 2007. This suggests that frequent organic consumption is not unambiguously associated with healthy lifestyle behaviors.

Avoiding Chemicals

Pregnant women who eat organic produce have also been linked to a lower rate of a severe pregnancy complication called preeclampsia, as well as with a lower risk of a rare congenital disability called hypospadias. Hypospadias occurs when the opening of a boy’s penis is on its underside. Organic foods may reduce the levels of organochlorine pesticides and cadmium that can lead to this condition.

In addition, eating organic food can help prevent nutrient deficiencies. A recent study found that pregnant women who regularly consumed organic fruits and vegetables had higher iron and folic acid levels than those who rarely or never did so.

However, because most previous studies on the health effects of organic diets have been observational, they cannot be considered to have established causality. Due to the potential for residual confounding and reverse causation, future research on this topic should include randomized controlled trials. This is the gold standard for testing whether or not an intervention actually has health benefits.

Frequently Asked Questions

What are the most loved organic products?

Today, organic food is the fastest growing industry. Even though we have come a long ways from our roots there is still plenty of room for growth.

Organic products are the future. Organic products are safer and better for the environment. They also make it more affordable for consumers.

They are also generally more expensive. That is why we developed the Organic Food Index. We wanted to see which foods are most in demand today and how these trends are changing.

These results indicate that organic food is growing in popularity. Between 2011 and 2012, the number of Americans who shop for organic food increased by almost 50%.

The USDA reports that organic production increased 10% last year. 9% now comes from organic foods in the United States.

Organic food is certainly on the rise but consumers are still not able to afford it. According to the Organic Trade Association (OTA), average retail prices for organic food are almost double those of conventional alternatives.

However, organic food is growing more quickly than any other part of the food market. You can see that organic food has been steadily increasing since 2009.

According to OTA the volume of organic products sold at supermarkets grew by 14% in 2010 and 2011.

This increase is due to consumers' demand for healthier foods. It is why organic food sales are growing across all ages.

Younger generations are also leading the way in organic food choices. Millennials are twice as likely than baby boomers to buy organic foods. 25 percent of organic food purchases are made by young adults younger than 35.

Why should I choose organic?

The health risks of conventional agriculture include asthma, allergies and diabetes. Make healthy food choices.

The Environmental Working Group (EWG) offers the following tips on how to pick "cleaner" food:

Always buy organic fruits & vegetables.

USDA organic labels are required for meat, poultry, eggs and milk.

Avoid processed foods labeled as "natural" or "no additives."

Always read the ingredient lists. If an ingredient isn’t listed, it might be added during processing.

You should choose fresh meats rather than frozen or canned. Foods that are frozen or canned often have less nutritionally-rich ingredients, such as high fructosecorn syrup.

Are organic foods good for your health?

Some organic foods may not prove to be good for you. But for those who eat them regularly, there are definite health benefits.

Organic food is produced without artificial fertilizers, pesticides, herbicides, fungicides, hormones, antibiotics, or genetic engineering. Organic produce does not contain harmful chemicals that could be harmful to the human body.

There are also fewer additives used during processing. Organic products are more nutritious than those made from non-organic ingredients.

Research shows that organic produce contains more nutrients and antioxidants compared to conventionally grown fruit and vegetables.

While organic farming is generally more expensive than conventional farming, they often produce better results. When farmers grow crops organically, they encourage soil fertility and biodiversity.

This helps to prevent erosion and conserve water resources. Organic farms do not require toxic chemicals to operate. They also use less energy and fuel.

Some people worry that organic foods are more expensive than conventional ones. Prices will vary depending where you live. For example, organic apples are generally more expensive than conventional apples.

If you take a look at the cost of a basket containing both types of fruits, you will see that organic is less expensive.

So should you go organic?

It depends on what kind of person you are. You shouldn't bother if you don't enjoy organic food.

You can purchase organic food if it is delicious. Organic food is safer than traditional commercial produce, as they are not subject to chemical pesticides, chemical fertilizers, or genetically modified organisms (GMOs).

Organic agriculture protects our environment by conserving natural resources and promoting biodiversity.

Which organic vegetables are the best?

Organic vegetables are the best and most nutritious food source. They are considered the healthiest food on Earth.

Organic produce is free from pesticides and herbicides. These chemicals pose severe dangers to our health as well as the environment.

Organic produce also contains higher levels of nutrients, vitamins. minerals, antioxidants. phytonutrients. enzymes. fibre. Essential fatty acids. Organic produce is more nutritious and healthier.

Organic vegetables taste delicious and are safe for you to eat. Organic produce does not have side effects.

Any grocery store can sell organic fruits and vegetables. You can find organic fruits and vegetables at all grocery stores as long as they conform to USDA guidelines.

Statistics

• Nutrients like omega-3 fatty acids were up to 50 percent higher in organic meats and milk than in conventionally raised products.[3] (en.wikipedia.org)
• Brands participating in this challenge are committed to using 100 percent sustainable cotton by 2025.[5] (en.wikipedia.org)
• Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)
• To provide the highest quality products and services to every customer, with a dedicated workforce that puts the customer first and takes the extra step to achieve 100% customer satisfaction and loyalty. (hollinsorganic.com)

External Links

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• Organic food and impact on human health: Assessing the status quo and prospects of research - ScienceDirect


• Technical Note: Simultaneous vitamin and carotenoid analysis of milk from total mixed-ration-fed cows is optimized for xanthophyll detection. ScienceDirect

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• USDA

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• Occupational Pesticide Exposures and Cancer Risk: A Review: Journal of Toxicology and Environmental Health, Part B: Vol 15, No 4


• Genetically modified food safety and public concerns: a review by Journal of Food Science and Technology

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• EWG's 2022 Guide for Shoppers to Pesticides on Produce


• Clean Fifteen Conventional Produce (tm); With the Least Pesticides

How To

Organic foods: Are they healthier and more nutritious than conventional food?

Organic foods are grown without the use chemical pesticides or synthetic fertilisers. They are grown under natural conditions without artificial inputs such as fungicides, insecticides, herbicides, hormones, antibiotics, or genetic engineering. Organic farming practices include crop rotation, cover crops, composting animal manure, recycling wastewater, and integrated pest management (IPM).

In 2002, the USDA National Organic Program (NOP), was established to regulate the sale, purchase, labelling, production, and distribution of organic products in the United States. The NOP regulations ensure that organic agricultural products are produced according to federal standards outlined in the Federal Food, Drug, and Cosmetic Act. Furthermore, the NOP rules require organic products to be free of banned substances such as pesticides residues and growth hormones.

For producers in the USA who want their products "organic", there are two kinds of certification programs: one for farmers or ranchers and one for manufacturers. Both programs require annual audits of operations to verify compliance with rigorous standards. These services are offered by several certifying agencies, including CCOF Certified Organic Farmers & Ranchers and Quality Assurance International. All three organizations provide third-party verification of farms' adherence to strict guidelines regarding environmental stewardship, labour practices, and livestock care.

According to the USDA's Economic Research Service, organic agriculture accounted for $4.7 billion in sales in 2013. The retail spending on organic products accounted for nearly $1.5 billion in 2013, a 23 percent increase over 2009. The number of grocery stores that sold organic products increased 12 percent over the same period. Spending directly on organic produce grew by 29 percent while that on meat, poultry, eggs and seafood only grew by 1 percent.

Organic food is more expensive but the quality of organic food is worth it. Consumer Reports conducted a survey in 2015 and found that 88 percent of respondents would pay more for organic foods if they had higher nutritional value. Another study published in Health Affairs found that people who eat organic foods are less likely to suffer health problems like cancer, diabetes, obesity, asthma, heart disease, and depression.

Although organic foods are not proven to prevent or treat certain diseases, some research suggests that they could improve overall health and reduce exposure to pesticides. One example is the conclusion reached by a review of 31 studies, published in 2010, that organically reared beef was significantly less toxic than conventionally-raised beef. Similar conclusions were reached in a separate analysis of 11 other studies published in 2012.

According to a 2014 report by the Environmental Working Group, the incidence of foodborne disease caused by E.coli, salmonella or listeria monocytogenes, E. coli and E. coli O157H7 was lower when organic chicken, non-organic pork, beef, lamb and milk were compared. The Environmental Working Group also found that E.coli O157 has been associated with fewer human illnesses in children and adults since 2006, when USDA began requiring stricter organic standards for animal production.

Resources:

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