7 in 10 French people consume organic at least once a month (14% every day) and only one in 10 people say they buy it. A green wave that is gaining momentum over the years.
Preserve health and the environment, but also benefit from the quality and taste of products: in less than a year, 16% of additional consumers have joined the “organic addicts” with these main motivations.
A clear and legitimate desire, which was reinforced during confinement with research that had become necessary in terms of quality and proximity. Grown without chemical fertilizers or synthetic pesticides, organic products, which are more “cleaner”, have proven health benefits, and even if the studies are difficult to carry out, some scientific results show it, showing for example a reduction in l The incidence of allergies and eczema in children fed organic dairy products, a significantly reduced risk of overweight, obesity, diabetes, metabolic syndrome and certain cancers (lymphoma) (Nutrinet-santé study, 2017-2019).
Organic, richer?
A study by the University of Newcastle (Great Britain) found in organic plants a reduction in undesirable compounds (cadmium, nitrates and nitrites), but also conversely higher levels of beneficial nutrients, especially antioxidants, with a bonus of 19 to 68% for some of them such as polyphenols and flavonoids. For the authors, “the consumption of organic fruits, vegetables and cereals would thus lead to an increase of 20 to 40% (in some cases, 60%) of consumption in polyphenolic compounds, without increasing caloric intake. “The same researchers have measured, in the body of large consumers of organic food, increased concentrations of magnesium, some vitamins and good fatty acids. Several studies which have compared “traditional” and organic show that the dry matter (that is to say after dehydration) of the organic is more important, translating a higher rate of micronutrients and protective compounds (vitamins, minerals, trace elements, antioxidants. ..). The nutritional quality is much higher.
Organic, better?
Question taste … it depends! If organic has constraints in terms of pesticides, nitrates and GMO crops, flavors, origin and nutritional quality are not yet in the specifications.
Nevertheless, “the organoleptic qualities of a plant are provided by its nutrients, which are supports for flavors and aromas, explains Dr Le Goff, a specialist in environmental health. However, the nutritional density of organic fruits and vegetables being higher than those from traditional agriculture, and these having less water, they are generally tastier. However, if we choose non-mature organic products, there will be no miracle! “ And if they come from the end of the world in a plastic tray, then we eat organic in total inconsistency with sustainable development. You can also find (especially in supermarkets) quantity of organic products but no less processed containing palm oil or glucose syrup, and of very poor quality in nutritional composition and flavors …
Our expert : Dr Lylian Le Goff, medical specialist in environmental health, author of “Eating organic is not luxury – For me and for the planet”, ed. Marabout, and co-author of “Eat organic without spending more”, ed. Living Earth.
To see also : find the report “Eat organic, the new converts”, broadcast on November 10, 2020 on BFM TV in partnership with Top Santé.
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