What would happen if you switched from conventionally grown food to organic-only? One family of five found out after participating in an experiment run by Swedish grocery chain, Coop, and the Swedish Environmental Research Institute (SERI). The results were dramatic and revealed the potential health impact of going from conventional food to eating all organic.
In the 21-day experiment, the Palmberg family ate a conventional diet for the first week and then switched to an organics-only diet, including soaps and personal care items, for two weeks. During the organics phase, the researchers took daily urine samples. The results showed that the pesticide loads in the family members’ bodies dropped in ways that were observable after a single day. By the end of the two weeks, there was very little evidence of the pesticides and other compounds in their follow-up urine samples.
This Video Just Might Convince You To Go Completely Organic — For Good
According to previous research, organic food can pack more nutrients into the same piece of produce than conventionally farmed foods. A study from Newcastle University found that concentrations of antioxidants like polyphenolics in organic produce can be 18 to 69 percent higher than in their non-organic counterparts. However, the main consideration in choosing organic food isn’t the increased nutritional value, but rather the reduction in pesticide exposure.
Current diets in many countries, especially Western ones, are often high in processed foods, refined sugars, and unhealthy fats, while being low in essential nutrients such as vitamins, minerals, and fiber. A study published in the Journal of Nutrition found that only 11% of Americans meet the recommended daily intake of fruit, and only 9% meet the recommended daily intake of vegetables. This lack of nutrient-rich foods in people’s diets can contribute to various health issues, including obesity, heart disease, and type 2 diabetes.
By choosing organic food, individuals can potentially improve their health outcomes by increasing their consumption of nutrient-dense foods and reducing their exposure to pesticides and other harmful substances. A study published in the British Journal of Nutrition found that organic crops have up to 60% higher levels of key antioxidants than conventionally grown crops. Additionally, they have lower levels of toxic metals, such as cadmium, and pesticide residues.
Although the experiment was commissioned by a for-profit food company, with a focus on storytelling rather than rigorous science, it highlights the potential health benefits of reducing pesticide exposure. Researcher Jorgen Magner from SERI states, “We know very little about the long-term effects of eating food treated with pesticides.” A recent meta-analysis revealed that organic crops have almost 50 percent less heavy metal cadmium than conventionally grown varieties. James DiNicolantonio, a cardiovascular research scientist at St. Luke’s Hospital, evaluated this data and predicted that this reduction in cadmium consumption may lead to a 20 percent reduction in mortality due to a lower risk of cardiovascular disease and cancer.
While the potential role of cadmium in the Palmberg family’s experiment remains unclear, this research provides a clear example of the ways in which pesticides from food can prove harmful to human health. Choosing organic food may lead to better health outcomes, not only due to the increased nutritional value but also the reduction in exposure to pesticides and other harmful substances. Emphasizing organic foods in one’s diet can be an essential step towards combating the current nutrition crisis and promoting overall health and well-being.
