The superior choice for health:
Organic food is often thought of as the superior choice for health, and we support this mindset at The Bridge Hub. Organic agriculture allows us to enhance nutrient intake, reduce exposure to toxins, minimize antibiotic resistance, improve digestion, and bolster immune function — and we will delve deeper into how each of these benefits supports wellbeing below.
Definition and benefits of organic food:
Food that is organic is grown without synthetic fertilizers and pesticides to prioritize natural products and biological pest control. According to a 2016 study, this yields produce that is more nutrient-dense, richer in antioxidants, and lowers toxin exposure for consumers. Such parameters are crucial for maintaining optimum balances of in-body minerals and vitamins. While a plethora of supplements exists to help ensure healthy levels of essential elements like vitamin C, iron, and magnesium, organic food choices can already provide all those requirements through food that is by default abundant in such contents.
Furthermore, a 2020 study confirms organic food’s impact on reducing risks of cardiovascular disease and diabetes. Indeed, consumption of organic milk, fruits, vegetables, cereals, eggs, and meat are correlated to lower levels of CRP (C-reactive protein) and CysC (cystatin C) and improved balance between omega-3 and omega-6 fatty acids, all together leading to a lowering of inflammation biomarkers. In turn, these reductions allow reducing risks of heart attacks, strokes, and prevent plaque building in arterial walls. Low CysC levels also enhance kidney function, linking improved metabolic processes and preventing risks of diabetes-related complications.
The crux of organic food’s superiority also lies in its role in promoting better gut health and immunity. A 2017 study confirms that usage of organic acids in poultry diets reduces the need for antibiotics in the latter by fostering beneficial gut bacteria in their organisms. Such acids reduce the reliance on antibiotics in poultry production and mitigating the risk of developing antibiotic-resistant bacterial strains, hence preventing similar health effects to be transferred onto humans.
Conclusion:
It is important to consider though that the consumption of organic food remains bounded within socio-economical constraints, lack of access to which should not exert more stress or anxiety to consumers. While one’s diet is crucial, it is not the only gateway to a holistic lifestyle of longevity, as one can upkeep healthy dietary habits through focusing on variety and less-processed foods.
In TASTE restaurant at The Bridge Hub, discover a fully organic menu set with diverse offerings curated by our in-house dietitian.
References:
Rembiałkowska, E. “Nutritional Quality and Safety of Organic Food: A Review.” NJAS-Wageningen Journal of Life Sciences, vol. 58, 2016, pp. 103-109. Ludwig-Borycz, Elizabeth, Heidi M. Guyer, Abeer A. Aljahdali, and Ana Baylin. “Organic Food Consumption is Associated with Inflammatory Biomarkers Among Older Adults.” Public Health Nutrition, vol. 24, no. 14, 2020, pp. 4603-4613.Haq, Aamer U., Iftikhar Ahmad, Mazhar Iqbal, Ahmad Yousaf, and Habib-ur-Rehman. “Advances in Role of Organic Acids in Poultry Nutrition: A Review.” Journal of Applied Animal Research, vol. 45, no. 1, 2017, pp. 1-12.
