Fashion for a healthy “organic foods” which has spread in the last 15-20 years around the world, may indeed be nothing more than a hobby. There are more scientific works, in which the extraordinary usefulness of “organic” is increasingly under doubt. Meanwhile, the cost of such products is at least twice the regular price, which are sold in any supermarket. A natural question arises: “if the effect is the same, why pay more?”
“Organic food” (from the English “organic food”) call only such products that have been produced in compliance with certain rules, ensuring their maximum environmental clean and healthy. In other words, the raw material for “organic foods” (grains, vegetables, fruits, meat and so on) must not contain the slightest traces of fertilizers, pesticides, antibiotics (widely used, for example, when poultry) and genetically modified organisms.
In addition, the production of such products use only natural dyes and no preservatives, stabilizers, synthetic flavor enhancers and the like.
But British researchers, analyzing 162 scientific works, devoted to the study of organic products, came to a paradoxical conclusion: despite the fact that the fashion for organic foods for almost 20 years, there is not any massive amount of data about its undoubted benefit. Only 12 of the 162 works contained more or less accurate information, proving the advantage of organic food in front of the ordinary.
Half of the 12 important scientific works were devoted to clinical trials, the study of short-term antioxidant bioproducts. And none of these studies have not yielded conclusive evidence that organic food has unique antioxidant activity. But the rest of the six articles referred to the Allergology, and in two of them it was confirmed that a predominantly organic diet can dramatically reduce the risk of children allergic skin diseases, particularly eczema (this work was done in the Netherlands).
“Important and unexpected result of our study was the discovery of the fact that there is very little evidence of the actual use of the so-called organic food. A minor is not only the number of such works – their quality is too often questionable,” writes Alan Dangour (Alan Dangour), co-author of scientific work, to sow deep doubts about the usefulness of “organic products”.