Benefits of Organic Over Inorganic Food in Weight Loss

There are two practical approaches to weight loss: organic methods involving organic foods and inorganic strategies using inorganic foods. However, the organic process can be regarded as a more natural method, including exercises and workouts. On the other hand, inorganic strategies may include pills and other products that forcefully reduce or removes fats in the body.

For this article’s sake, we will like to focus on using organic foods to achieve weight loss. More importantly, the endpoint shows the benefits of using this method above using inorganic methods for weight loss. Statistics have shown that organic foods have gained more acceptability and popularity over the past two decades.

There are two significant reasons why some people prefer organic to inorganic foods. For one, the former is safer, tastier, and overall healthier than the latter. On the other hand, people choose organic foods because of the environment’s safety and all its living and non-living components.

This article will give a systematic approach to differentiating between the two forms. But first, let us consider what organic foods are.

What are Organic Foods?

The organic term refers majorly to the process of producing the food in addition to the source. Natural sources are organic sources, provided that the genuine cause is not influenced by artificial methods or additives.

For example, in agriculture, organic foods are grown without the use of artificial components as in fertilizers containing chemicals, antibiotics, and hormones. Besides, there are no preservatives, sweeteners, coloring, flavors, and particularly sodium glutamate.

Needless to say that this category of foods does not include genetically modified ones. Instead, organic farming foods involve manures and raising animals without any antibiotic or hormone injection. For emphasis sake, organically grown crops and animals are safer for consumers’ environment and health.

Advantages of Organic Foods over Inorganic Foods

1.     Organic foods have more nutritious than inorganic ones

Studies have proven that raw foods grown by organic means contain more nutrients than inorganic foods. However, when comparing the nutrient content of processed or cooked foods, you obtain a mixture of results.

This variation may be essentially due to the different ways of producing, handling, and processing foods. There is still proven evidence that food that is gotten from organic sources is more beneficial in terms of nutrients than its inorganic counterparts.

2.     Organic foods have more vitamins and antioxidants

Organically grown foods, particularly crops, contain higher amounts of antioxidants and micronutrients that can be highly beneficial to consumers. Some of the nutrients include Zinc, Iron, and Vitamin C. research even showed that the difference can be up to 69% by comparison.

Research that used corn and berries found antioxidants increased the level of 58% in organic ones. Besides, it also found that organic ones contain 52% more vitamin C than inorganic ones. In other words, using organic fruits and vegetables can yield more weight loss results as a result of the presence of antioxidants.

3.     They contain fewer chemicals and the resistant bacteria

Organic foods’ choice over inorganic ones is primarily to avoid the artificial chemicals that may be associated with the latter. Some of the substances get into the foods from farms through the use of pesticides and antibiotics. These chemicals, after use, form residues in the crops or animals.

These pesticides in inorganic foods often contain heavy metals such as cadmium that can be extremely toxic. Whereas organic products show a 48% reduction in the presence of heavy metals. Although these results were still below the safety limits, the metallic residue’s accruement may even cause severe problems.

Some suggested ways of reducing the fatty metal deposition include thorough washing, peeling, scrubbing, and cooking with extreme heat to break the chemical bonds. These methods can be sufficient to an extent, but they don’t completely eliminate the risks.

4.     Organic meat and dairy products may contain more healthy fatty acids

Animal products such as meat and milk from organic sources may have higher amounts of omega-3 fatty acids that are heart-friendly. More so, the fatty acids, which can also be found in seafood, reduce heart disease risk. They may also contain vitamin E, iron as well as some carotenoids.

The principal amount of omega-3 fatty acids in organic meat is combined with slightly lesser amounts of saturated fats than inorganic meat. However, some research proved higher amounts of selenium and iodine in non-organic milk than organic ones.

Health Benefits of Organic Foods

Some medical research showed evidence of health benefits from organic foods in the case of peculiar antioxidants that prevent cancerous growths. Besides, organic diets also enhance more natural transition, reproduction and significantly improved the immune system.

In another research with chickens, organic ones showed less weight gain and had better and more vital immune systems than the inorganically raised ones. Furthermore, other studies showed that children and infants who feed on organic foods showed a lower risk of allergies and eczema.

Yet, in another research, men who consumed more organic products had more antioxidants in their urine than others fed on inorganic diets. On the other hand, while understudying over 623,000 women, there was no significant difference in cancer risk in organic food consumers than inorganic food consumers.


In conclusion, as we consider the differences between organically produced foods and their inorganic counterparts, we must not fail to acknowledge that several other studies prove there are no significant differences. These studies show that evidence that proves a nutritional difference is not sufficient to make a definite conclusion.

However, other research areas proved that some nutrients found in organic food consumers are higher than the overall average consumption. Therefore, the choice still falls down on the consumer to go for what works best based on expert nutritionists’ recommendations. There is definitely a need for more intense and quality research to finally establish this hypothesis.