Do organic foods contain potentially harmful compounds?

While some may say that even whole, organic foods have compounds in them that are poisonous, or have been linked to cancer in animal studies; this argument contains some major shortcomings. First of all, while it is true that there are poisonous compounds in nature, they are rarely found in common organic foods. When potentially harmful compounds are contained in an organic food, the whole, organic food also provides a wide range of compounds that protect the body from harm.

Potentially harmful food additives, on the other hand, are added to artificially preserve freshness in some foods or to nutritionally poor foods, such as cured meats and junk foods. Take nitrates as an example. Many common vegetables, such as celery, radishes, and beets, are rich sources of nitrates.

The concern about nitrates is that they can be converted to nitrites and then to cancer-causing compounds known as nitrosamines in the gut. However, there are compounds in these vegetables, such as vitamin C and flavonoids that prevent the conversions from taking place. In contrast, the nitrites and nitrates added to cured meats are easily converted to cancer-causing nitrosamines.

Cured meats are also high in saturated fats and salt and contain other food additives. Far from being poisonous, organic foods have many benefits.

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