Conventional versus Organic
Organic plant-based foods are nutritionally superior and deliver bona fide health benefits. ~ American agricultural economist Charles Benbrook
The term conventional is used for commercial crops sprayed with pesticides, and farm animals fed growth hormones and antibiotics. The term is appropriate considering the unrelenting impetus of businesses to pollute everything, either by intent or neglect, to maximize profits.
Obviously, organic food is better for one’s health than produce conventionally grown. Organic produce has 20–40% more antioxidants than those conventionally grown. That is equivalent to 2 extra portions of fruit or vegetables without any extra calories.
Nitrogen fertilizers dilute phytonutrients. Fertilizer overuse on conventional crops is one reason that organic foods are healthier.
Conventional produce has 100 times the pesticide residues on them as organic and twice as much cadmium, a toxic heavy metal contaminant.
The toll on health of conventional foods is greatest on youngsters. Adults are better able to tolerate low levels of toxins.
Washing produce before eating it is well advised, regardless of its conventionality. With unwashed organic produce, you may be simply downing some extra protein in the form of arthropods.
Washing conventional produce may lessen the pesticide residue, but it is impossible to entirely remove pesticides from conventionally grown foods. The toxic chemicals simply become part of the food.