Organic food may seem overpriced to some, but according to Professor Tim Spector, a leading dietary expert, it is worth the investment. In the past, Professor Spector dismissed organic labels as mere marketing tactics. However, he has since changed his mind and recognized the benefits of organic food. Professor Spector explained that organic food is free from chemical additives, making it potentially healthier for consumption.
While organic food is generally more expensive than non-organic options, Professor Spector suggests gradually introducing healthy organic foods into one’s diet rather than making a complete switch. He referred to a study published in The British Journal of Nutrition in 2014, which found that organic produce contains more polyphenols, natural antioxidants that combat inflammation. Non-organic produce, which relies on chemical protection like pesticides, does not produce as many polyphenols.
The term “organic” refers to how certain foods are produced. Organic foods are grown and farmed without the use of artificial chemicals, hormones, antibiotics, and genetically modified organisms (GMOs). This includes a range of products, from fresh produce, dairy, and meats to processed foods like crackers, drinks, and frozen meals. The organic food market has expanded significantly in recent years and has become a multibillion-dollar industry.
Despite regulations to ensure the safety of food additives, Professor Spector points out that their potential long-term effects on health are not well-studied. Limited research suggests that these substances may be linked to serious health problems like cancer, infertility, and ADHD.
Professor Spector acknowledges that buying organic can be expensive for many people, but he suggests affordable alternatives such as incorporating organic tinned and frozen foods into one’s diet. For those on a budget, he recommends prioritizing organic tomatoes, as he personally consumes them daily. Additionally, he advises avoiding non-organic breakfast cereals containing oats due to high levels of chemical additives.
To improve the safety of non-organic foods, Professor Spector suggests washing and peeling produce or using baking soda to remove potentially harmful additives.
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