Examples of specific benefits include:

Glucosinolates
Found in cabbage, broccoli, cauliflower and Brussel
sprouts. They are goitrogenic (interfere with thyroid
function), but are also the best proven cancer preventing
component in vegetables.14

Glycoalkaloids
Found in potatoes. They have been known to cause
deaths in humans, but were recently demonstrated
to possess protective properties concentrations
corresponding to those regularly found in the average
human diet significantly reduced mortality from lethal
doses of salmonella infection in mice.15

Flavonoids
Found in high concentrations in brightly coloured
fruits and vegetables, soya, green tea and red wine.
They have been shown to be powerful antioxidants, are
anti-inflammatory, anti-allergenic, anti-atherosclerotic,
anti-mutagenic, collagen stabilising, capillary protective,
and can discourage the growth of established tumors.1622
Highly coloured fruits such as blueberries and
strawberries, which are rich in anthocyanins (flavonoids)
have been identified as having the highest antioxidant
activity of any plant foods.23

Carotenoids
Found in high concentrations in dark green leafy and red
or yellow vegetables; have been shown to be antioxidant,
antimutagenic and beneficial in the treatment of breast
and prostate cancers.2428

Sulphur compounds
Including allicin in garlic, and its by-product metabolites
such as ajoenes and vinyl dithiins. They are known
antioxidants and have been shown to aid detoxification,
heavy metal removal, general connective tissue repair
and cardiovascular protection.29 Regular consumption
of garlic and onion has been shown to significantly
reduce the risk of heart disease30 and the spread of
cancer.31

Tomatine
The glycoalkaloid tomatine is usually regarded as a
plant toxin,32,33 but has also been reported to prevent
the absorption of cholesterol from the gut, lowering
serum levels of low-density lipoproteins.






Positive health effects

There are reports of positive health effects in humans resulting from the consumption of organically
grown foods. A report published in 1940 tells of the improved health of students at a New Zealand
boarding school that began serving almost exclusively organically grown produce. After three years a
report was submitted that made the following observations of the pupils: a period of detoxification
upon arriving at the school, lower incidences of catarrhal conditions, a very marked decline in
colds and influenza, more rapid convalescence, excellent health generally, fewer sports injuries, a
greater resilience to fractures and sprains, clear and healthy skin, and improved dental health.

Ada laporan efek kesehatan yang positif pada manusia akibat konsumsi makanan organik tumbuh.
Sebuah laporan yang diterbitkan pada tahun 1940 bercerita tentang kesehatan membaik siswa di
sebuah sekolah asrama Selandia Baru yang mulai melayani menghasilkan hampir secara eksklusif
organik tumbuh. Setelah tiga tahun laporan telah disampaikan yang membuat pengamatan berikut
dari murid: periode detoksifikasi setelah tiba di sekolah, insiden lebih rendah dari kondisi catarrhal,
"penurunan yang sangat ditandai" dalam pilek dan influenza, pemulihan lebih cepat, baik kesehatan
secara umum , sedikit cedera olahraga, ketahanan yang lebih besar untuk patah tulang dan keseleo,
kulit bersih dan sehat, dan meningkatkan kesehatan gigi.
Nutritional cancer therapies
More recent clinical evidence comes from doctors and nutritionists administering
alternative cancer treatments who have observed that a completely organic diet is essential for a
successful outcome. Nutritional cancer therapies involve avoidance of pollutants and toxins as much
as
possible, the exclusive consumption of organically grown foods and increases in nutrient intakes,
and have yielded good results. The Nutritional Cancer Therapy Trust reports The overwhelming
number of patients following alternative cancer therapies are those who have been declared
terminal, with minimal life expectancies, following initial allopathic treatment. The ability of these
patients to gain remission from all clinical evidence of cancer is therefore very significant.

Lebih bukti klinis baru-baru ini datang dari dokter dan ahli gizi administrasi 'alternatif' pengobatan
kanker yang telah mengamati bahwa diet benar-benar organik sangat penting untuk hasil yang
sukses. Terapi kanker Gizi melibatkan menghindari polusi dan racun sebanyak mungkin, konsumsi
eksklusif makanan organik tumbuh dan peningkatan asupan gizi, dan telah menghasilkan hasil yang
baik. The Gizi Terapi Kanker Kepercayaan laporan "Sejumlah besar pasien setelah terapi kanker
alternatif adalah mereka yang telah dinyatakan terminal, dengan harapan hidup minimal, setelah
pengobatan allopathic awal. Oleh karena itu, kemampuan pasien untuk mendapatkan remisi dari
semua bukti klinis kanker yang sangat signifikan ".


To consumers
The best way of increasing ones nutrient intake remains
increasing consumption of fruits and vegetables, and the
fresher the better.
Regarding the comparative benefits of organically and
non-organically grown foods, the available valid scientific
evidence reviewed here supports the view that eating
organically grown food is likely to improve ones intake
of minerals, vitamin C and antioxidant secondary nutrients
while reducing exposure to potentially harmful pesticide
residues, nitrates, GMOs and artificial additives used in
food processing.
The uncertainties and available evidence on the safety
of pesticide residues suggest that when non-organic produce
cannot be avoided, some consumers may wish to carefully
wash it to reduce external pesticide residues, and the
government has advised that peeling is a sensible additional
precaution when preparing fruit for small children.
Animal products
Also in animal products differences between organic and conventional
production systems have been observed. Milk studies
from the Netherlands, UK, Denmark and the USA have shown that
milk from organically raised animals has higher contents of n-3
linolenic acids and conjugated linoleic acid (CLA) compared with
milk from conventional systems [29,30]. Such differences with conventionally
raised animals are observed especially in summertime,
when the organically raised animals have their outdoor grazing
facilities. A recent study from the UK showed that milk from lowinput
systems, both organic and non-organic, has higher contents
of n-3 linolenic acid and CLA, although the highest contents were
found in the non-organic low-input system. Outdoor grazing, a high
biodiversity in pastures, low levels of concentrates and no silage
feeding were found to be predominant factors for beneficial milk
fatty acids composition.

In a review paper, Worthington [6] presented a meta-analysis showing that in most studies the level
of vitamin C was significantly higher in organically than in conventionally produced plant foods. Also
in more recent studies, higher vitamin C contents were found in many organic products, e.g.,
peaches [7] and tomatoes [8,9], although other studies reported similar or lower contents of vitamin
C in organic tomatoes [10], broccoli [11], bell peppers [9], pears and peaches [7]. A higher carotenoid
content was found in organically grown sweet peppers, yellow plums, tomatoes and carrots
[9,12,13], whereas others [14,15] found lower or similar contents of carotenoids in organically
grown blanched carrots and tomatoes. From a study of Barrett et al. [10] it is known that the
content of carotenoids may depend on soil type, genotype, as well as the fertilizers and pesticides
used. This might explain the inconsistency of the findings in the above-mentioned studies.
In most studies comparing conventionally with organically grown cereals, higher levels of proteins
and amino acids were found in the conventionally produced grain (reviews by Heaton [20],
Worthington [6] and Benbrook et al. [21], and recent studies [22]). The higher N-fertilization rate in
conventional production systems is very likely to explain this difference. Some studies also observed
that the quality of the amino acids was higher in the organic products than in the conventional
products, meaning that more essential amino acids were available in the organic grains. These latter
findings were not confirmed in other studies [22,23]. Apart from the described potentially beneficial
components, conclusions can be drawn concerning lower amounts of pesticide residues [24,25],
nitrates [26,27] and equal or lower amounts of mycotoxins [25,28] in organic crops.










Conclusion
The growing prosperity of organic food industry indicates a greater health concern from the
public because organic food contains more nutrients that are essential for good health. The lower
pesticide residue is another advantage of organic foods because pesticide exposure can be the cause
of various health problems. Since people value environmental protection more than ever, the
positive environmental impacts of organic farming, such as biodiversity, better soil quality and less
CO2 emission, are also advantages of organic foods.
Organic strawberry, blueberry and apples contain up to 40 percent more antioxidants than
conventional equivalents (Ungoed-Thomas). Antioxidants minimize rates of natural chemical
oxidation of body cells and thus support healthy organs. Clinical studies have confirmed the
effectiveness of antioxidants in heart-promotion, thus the intake of antioxidant is beneficial to
health (Sies 291). The EU study also found a higher level of minerals such as Zinc and Iron in organic
vegetables, which further proves the high nutritional value of organic food (Ungoed-Thomas).
Therefore, with a higher concentration of antioxidants and minerals, organic fruits, vegetables and
milk are more nutritious and healthier than non-organic ones.

Makanan organik Kanada dan produk olahan diproduksi tanpa menggunakan pestisida sintetis,
pupuk kimia, rekayasa genetika atau iradiasi. Hewan dalam rantai makanan organik tidak pernah
dijadikan
produk makanan sampingan, hewan dapat menikmati banyak waktu di alam bebas dan bersosialisasi
dengan hewan lainnya. Pada tingkat pengolahan, produk organik Kanada bebas dari bahan
pengawet kimia dan bahan aditif sintetis seperti pewarna dan lilin.

Due to the higher quality of soil which contains more organic matters and natural nutrients, organic
fruits yield more fructose, which makes them taste sweeter. In short, many consumers favour
organic food over conventional ones because the taste and texture of organic food are generally
better.