Organic Food Disadvantages

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2.2 Advantages of organic foods Organic foods have many advantages which make them better than conventional foods. It is safer to eat organic foods because they consist of fewer chemicals. In deed, in an article by Mostafalou and Abdollahi (2013), the utilization of synthetic means to grow and preserve products has been closely related to a large number of diseases like diabetes, cancer, and Alzheimer’s. According to Whitmore (2017), several conventional farmers make use of sewage sludge as fertilizers, toxic chemicals and irradiation to grow and preserve their products. They may also use antibiotics or growth hormones to stimulate their livestocks to make more milk and eggs. As a result, the pesticides, synthetic fertilizers, hormones, antibiotics may leach residues into the foodstuffs. On the contrary, organic farmers do not utilize artificial means to handle their foods, for example, not using synthetic fertilizers to increase crop size. This makes organic crops often smaller than those grown by conventional farmers. Besides, organic regulations also do not allow man-made sweeteners, chemical preservatives and other unhealthy additives used in products. Nevertheless, organically grown foods may spoil faster without these preservatives. In addition, organic crops contain higher concentrations of antioxidants and other nutrients, accoring to a study by Baranski et al. (2014) that analyzed 343 peer-reviewed published articles. For example, organic chicken also has higher
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