Why we should eat organic food: Relation to our health

Dr Mukul Chandra Bora

(drmukulcbora@gmail.com)

What is the human body made of?

The human body is primarily composed of six elements—oxygen, carbon, hydrogen, nitrogen, calcium, and phosphorus—making up 99% of its mass, and there are also the five elements, or Panchtatva, in the human body: Water, Earth, Air, Fire, and Ether as defined in our ancient Ayurveda. Oxygen alone accounts for 65%, followed by carbon (18.5%) and hydrogen (9.5%). Five other elements, including sulphur, potassium, and magnesium, make up 0.85%, while the rest consists of trace elements. Over 60 elements are found in the body, most originating from ancient stars, except hydrogen, formed during the universe's beginnings. Although trace elements like iron (0.006%) are minimal, they play crucial roles, such as oxygen transport. These elements exist as organic and inorganic compounds. Organic compounds, including proteins, DNA, and sugars, are vital for cellular functions, while inorganic substances like water (up to 60% of body weight), mineral crystals, and dissolved gases are equally essential. Organic compounds, however, drive much of the body's complexity and functionality.

Are humans organic or inorganic?

Humans are a complex blend of organic and inorganic compounds essential for life. Organic compounds, which contain both carbon and hydrogen, include carbohydrates, lipids, proteins, and nucleotides. Carbohydrates, such as glucose, provide energy, while lipids serve as fuel and form key biological structures. Proteins, made of amino acids, are vital for tissue structure and function, with enzymes being critical for catalysing reactions. Nucleotides, the building blocks of DNA, RNA, and ATP, drive genetic processes and energy transfer. Inorganic compounds like oxygen and carbon dioxide are equally critical, enabling the exchange processes necessary for life. Water, minerals, and gases also play vital roles in sustaining biological functions. The elements making up the human body—oxygen, carbon, hydrogen, nitrogen, calcium, and phosphorus—are derived mostly from ancient stars, except hydrogen, which predates stellar processes. Carl Sagan’s poetic observation that humans are "star-stuff" reflects this cosmic origin, emphasising our connection to the universe.

Everything around us comes from stars.

Humans and the Earth are the result of intricate cosmic processes involving stardust and more. While stars create and eject molecules, including complex carbon-based ones, only about 6% of cosmic dust directly originates from stars. This emphasises the diverse sources contributing to our planet and life. Stardust forms during events like supernovae, novae, and star formation, with dust evolving in the interstellar medium, where it can break down, reform, and create precursors to organic molecules like amino acids. “Star stuff” broadly encompasses all the stellar processes—birth, death, and interactions—that contributed to our existence. Even water, which predates the Solar System, plays a crucial role. Formed in cold interstellar space or cool stars, water travelled to Earth as ice or vapour, becoming vital to life. This cosmic interplay, from stardust to water, highlights our deep connection to the universe.

Water and the Human Body:

Water is essential to life, performing a variety of critical functions that sustain all living organisms. For some organisms, water makes up as much as 90% of their body weight, while in humans, it constitutes around 60% of an adult's body. Key organs and tissues like the brain and heart are 73% water, the lungs 83%, muscles and kidneys 79%, skin 64%, and even bones are 31% water. To survive, humans must consume a specific amount of water daily, typically about 3 litres for men and 2.2 litres for women, though this can vary by age, gender, and environment. Not all water needs to come from liquids, as many foods also provide hydration.

Water supports life by:

n Serving as a fundamental building material for cells.

n Regulating body temperature through sweating and respiration.

n Transporting nutrients, carbohydrates, and proteins via the bloodstream.

n Flushing waste, primarily through urination.

n Acting as a shock absorber for the brain, spinal cord, and foetus.

n Forming saliva.

n Lubricating joints.

Water composition varies among individuals. Babies are about 78% water at birth, decreasing to 65% by age one. Adult men are roughly 60% water, while women, with higher fat content, average 55%. People with more lean tissue have higher water percentages compared to those with more fat. Life on Earth relies on water's unique properties. Its ability to dissolve numerous substances enables cells to absorb and utilize nutrients, minerals, and chemicals. Water's surface tension helps transport these materials within the body, and its role in metabolising food and removing waste underscores its importance. Without water, life as we know it—including you, me, and even Fido—wouldn't exist.

Fig: Sources/Usage: Public Domain. 

U.S. Geological Survey

The human body is an organic organism because it's made up of carbon-based compounds. The human body is mostly made up of water and organic compounds, such as:

n Carbohydrates: Provide energy for the body and include glucose, lactose, starches, glycogen, and fibre.

n Lipids: Provide energy for the body and are important components of many biological compounds.

n Proteins: Critical components of all body tissues, made up of amino acids

n Nucleotides: Compounds with three building blocks: a phosphate group, a pentose sugar, and a nitrogen-containing base

While the human body is mostly organic, it also contains some inorganic compounds and elements, like iron (Fe), copper (Cu), magnesium (Mg), and calcium (Ca). Water is an example of an inorganic compound because it doesn't contain carbon and wasn't formed by a living organism. The different benefits of Organic Foods are as stated below:

Higher content of valuable

nutrients and substances:

Micronutrients, including vitamins and minerals, are essential for numerous metabolic processes in the human body and are found in a wide range of foods such as fruits, vegetables, pulses, and animal products. Research indicates that organic and conventional farming methods influence the nutritional composition of food, with organic products generally offering higher nutrient levels. Organically grown fruits and vegetables contain more vitamin C, while fruits have elevated levels of vitamins A and E. Organic dairy products show higher amounts of a-tocopherol (a form of vitamin E) and unsaturated fatty acids, such as omega-3 and linoleic acid, due to the greater use of green fodder in organic farming. Additionally, organic fruits, vegetables, and cereals are richer in minerals.

Secondary plant compounds, like antioxidants, which support metabolic functions, are more abundant in organic foods. These compounds are naturally produced by plants in organic farming to defend against pests and diseases, as synthetic chemical pesticides are not used. As a result, organic fruits, vegetables, and cereals consistently show higher levels of antioxidants, phenols, and overall phytochemicals.

Fewer residues and additives:

Food quality depends not only on nutrient content but also on contaminant levels. Organic farming significantly reduces the presence of chemical residues in food, as it does not use synthetic pesticides. Additionally, it avoids easily soluble synthetic nitrogen fertilizers, which can increase nitrate concentrations in food. Instead, organic farming relies on natural nitrogen sources like farm manure, compost, and legumes, resulting in lower nitrate levels. Processing methods also differ between organic and conventional systems. Organic food processing permits up to six times fewer additives than conventional methods, which may benefit human health by reducing exposure to unnecessary additives. Together, these practices contribute to the overall safety and quality of organic food.

Organic consumers live and eat healthier:

Organic foods often exhibit healthier dietary patterns and lifestyles than those who primarily consume conventional foods, a distinction that may significantly influence their overall well-being. Studies consistently show that organic consumers include more fruits, vegetables, and whole foods in their diets, leading to a higher intake of essential vitamins, minerals, and antioxidants. These nutrient-rich choices are often complemented by reduced consumption of processed foods, meat, and sugary beverages, contributing to improved health outcomes such as a lower risk of obesity, heart disease, and other diet-related conditions.

Beyond dietary habits, organic consumers are more likely to embrace holistic health practices. According to a national dietary study in Germany, organic consumers typically have higher income levels and educational attainment, which may afford them greater access to health information and resources. This demographic also reports feeling healthier, being more physically active, and engaging in behaviours such as regular exercise, mindfulness practices, and smoking cessation. These factors collectively foster a healthier lifestyle and may amplify the benefits associated with their dietary choices.

Importantly, the correlation between organic food consumption and better health outcomes is influenced by these broader lifestyle factors. While the nutrient composition of organic foods plays a role, the positive health effects observed among organic consumers are likely the result of a combination of healthier eating habits, increased physical activity, and greater awareness of overall well-being. This multifaceted approach underscores the importance of considering lifestyle patterns alongside dietary preferences when evaluating the health benefits of organic food consumption.

Paying attention to diet as a whole:

Several scientific studies conducted throughout the globe have highlighted the numerous nutritional benefits of organic food, yet comparisons between organic and non-organic products often overlook critical factors that influence human health. A holistic approach to diet, focusing on the balance and variety of food consumed, is key to achieving optimal health outcomes. A predominantly plant-based diet, rich in vegetables, fruits, whole grains, pulses, nuts, and seeds, is widely recommended for its health benefits. These foods provide essential nutrients, dietary fibre, and bioactive compounds like antioxidants, which are crucial for preventing chronic diseases and supporting overall well-being. Organic plant-based foods, in particular, may offer additional advantages due to their higher levels of vitamins, minerals, and phytochemicals. While animal-based foods also play an important role in delivering key nutrients, such as protein, vitamin B12, and omega-3 fatty acids, they should be consumed in moderation. Reducing the frequency and portion sizes of animal-based products can help lower the risks associated with excessive saturated fat and cholesterol intake while promoting more sustainable eating practices. Combining a predominantly plant-based diet with minimal consumption of high-quality animal-based foods creates a well-rounded foundation for healthy eating. This balanced approach not only aligns with nutritional recommendations but also supports environmental sustainability, as plant-based diets generally have a lower ecological footprint. By focusing on the diet as a whole and prioritizing diversity and balance, individuals can better meet their nutritional needs and foster long-term health.