Eat organic

Organic food: what are they?

Only foods and products bearing the “Organic Agriculture” label, strictly regulated by the Italian authorities, can be called “organic”. This mark certifies that the production of these foods uses cultivation and breeding practices that respect the environment and human and animal health.

Fruits, vegetables and cereals derive from GMO-free seeds and are grown without pesticides or chemical fertilizers. Thus, organic agriculture uses more natural production methods: crop rotation, recycling of organic materials and respect for the seasons.

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Likewise, meat, fish, eggs and milk come from farms where the use of growth hormones and non-organic animal meal is prohibited. Antibiotics are used reasonably and animals must have enough space to live decently.

As for organic processed products (dairy products, biscuits, ready meals…), the regulation requires them to be made up of at least 95% of ingredients derived from organic farming. They do not contain GMOs, chemicals, food additives, or preservatives.

The advantages of an "organic diet

Organic products are increasingly successful because they offer interesting guarantees:

• Respect for the natural and animal environment. Organic farming is one of the strong points of fair trade development. It helps to reduce pollution linked, among other things, to the use of pesticides and nitrates.
• The absence of toxic substances. With these products you will not have to worry about feeding on GMOs, fertilizer residues and pesticides: they do not contain any.
• A more intense flavor. Not altered, foods - and, in particular, fruit and vegetables - find their original flavor.
• Better nutritional intake. Although, from this point of view, the difference with classic products is not particularly significant, most recent studies show that organic foods provide a greater amount of micro-nutrients. So potatoes, tomatoes, peaches, apples, salads, cabbage, spinach ... contain a little more vitamin C, magnesium, iron and polyphenols. Meat, fish and dairy products, on the other hand, are richer in Omega 3.

The drawbacks

What is the downside?

• High prices. Compliance with good agricultural practices has a cost and logically affects the sales prices of these products. Thus, organic remains 20-30% more expensive than normal products.
• Shorter storage times. Especially with regard to meat, fish and dairy products, the lower presence of preservatives leads to a natural decrease in storage time.
• A more pronounced flavor. What in some ways is an advantage, for someone it can be an inconvenience. For example, organic bread, made with wholemeal flour, has a particular flavor that not everyone likes. Same thing for dairy products.

The choice of organic food must be, first of all, a habit aimed at respecting the environment and one's health.

Not much is known yet about the effects that pesticides, additives and chemical preservatives really have on the body; in any case, focusing on organic food can be a way to be foresight, anticipating any health problems.

As for the nutritional contributions, the difference between organic and classic foods is not very pronounced: currently, no

benefit to the body.

The main problem remains the price of these products, which is particularly high. However, their diffusion (markets, distribution chains, distributor brands…) tends to gradually lower the cost.