Are Organic Fruits and Vegetables Better Than Conventional?

Non-organic vegetables contain dangerous pesticides

According to Princeton University, most non-organic crops in the United States are grown on synthetic chemicals such as pesticides, fertilizers, and herbicides, many of which are carcinogenic. The residue of these substances is located on non-organic products. In addition, chemical residues from crops pollution more than 90% of the water resources of the United States.

Organic products have not been proven healthier

According to Harvard University nutrition experts and the USDA, there is no definitive evidence that organic foods are healthier. There is no evidence to support the idea that ingesting small amounts of pesticides present on non-organic products causes health risks. The health benefits humans receive from fruits and vegetables outweigh the risks of pesticides being ingested.

Bottom Line

Eating fruits and vegetables is a decision in overall good health. It is up to you if you prefer to eat low environmental impact foods that are created without chemicals. Local products are less likely to be treated with pesticide waxes and can reduce the risks of pesticides. Eliminating the outer leaves or skins of fruits and vegetables and washing them with water and a mild detergent that can eliminate pesticide residues in 21% of the fruit.

Organic fruits and vegetables

Many people searching online grocery near me to buy organic fruits and vegetables, in an attempt to eat healthily. According to the Soil Association’s 2010 Organic Market report, UK sales of organic products are three times higher than in 1999 and 50 percent more than in 2005. Fruits and vegetables remain one of the three broad categories of organic foods alongside dairy products and fresh meat.


Organic fruit and vegetables are produced without or with only a limited amount of synthetic material. Organic food production is a heavily regulated industry with most countries requiring manufacturers to obtain special certification in order to market their food as “organic”. Most certifications allow certain chemicals and pesticides to be used, so consumers need to be aware of their country’s regulations for qualifying as “organic.” To obtain organic certification, products must be grown and manufactured in such a way that adheres to the standards set by the country where they are sold in; in the UK, this is the Department for the Environment, Food and Rural Affairs.


Agriculture could be described as “organic” until the 20th century when synthetic materials became a large part of agricultural production and growth processes; this has been known as “conventional” production. Until the early 1990s, organic fruits and vegetables were generally only available in specialty health food stores or farmers’ markets; subsequently, organic food production grew at an average rate of about 20 percent each year.


Organic fruits and vegetables for sale in the UK must display a certification number or symbol. In organic production, pesticides are subject to strict restrictions; Nutrient-rich soil is used instead. Artificial chemical fertilizers are also prohibited. Organic fruits and vegetables remain a little more expensive than non-organic varieties; this is due to the increase in the levels of assistance for organic farmers to ensure the protection of the environment. Due to rising costs of chemicals, however, the price difference is gradually closing.




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