The prices for organically grown food can vary substantially, depending on the product and region. However, there are some components that have always provided a cost-effective solution. As a basic guide, organic food costs should market the nutrient quality of the food as a whole as compared to conventionally grown products.

To determine the nutrient quality of food, we use a standard surveying of major industrialized nations. To verify the results, the NNMB study entitled ‘Food Quality Measurement Manual’ was developed by the RoundTop group of independent scientists from the US, South Korea, Japan, Australia, and Canada.

The NNMB study categorizes food based on its nutritive value, amino acid composition, copy number wood, and availability. The score shown on a corresponding ‘point scale’ is an accurate measure of food’s nutrient quality.

Increasing the use of organic foods may cost more money initially; however, in the long run, the costs can be offset by the several health benefits that this shift to organically grown foods entails. Some commonly referred to as the benefits of organic foods include:

1. Domination of pesticides in chemical residues,
2. Avoidance of radiation and chemicals from genetically modified foods (GMOs),
3. Increase in nutritional value,
4. Decrease in chemical residues,
5. Increase in organic matter, and
6. Nutrient concentration, which usually means superiority of small amounts of nutrients versus large amounts.

At the center of the struggle for an organic food is the costly battle versus the chemicals and toxins used in the farming and raising of food. Some of the chemical applications are not restricted to certain types of farming or production. Depending on the farm environment and farming practices, the chemicals can miss the food’s intended purpose and cause health problems in humans or animals.

Organic versus conventionally grown products can vary greatly. Depending on the crop and production cycle, the difference can be crucial.

For instance, apple peelings have been found to have 20 to 50 times more cancer-causing pesticides than apple peelings that are not treated with pesticides, The International Dairy Council points out that rBST, a genetically modified growth hormone used to increase milk output, also causes human and animal health issues.

Despite the heated concerns about the safety and practices of conventional dairy production techniques, (particularly with milk and milk products), the risk to human health is only one reason that has made up most of the current and future cashew milk, butter and cheese controversy. The hard, smooth sour cream, powder and powdered milk, which are 100 percent milk by milk standards, are treated with rBST in order to break down the cream, creating harder cream cheese. In this case, there may be room for debate and controversy.

Another central issue in the dairy industry is the use of conventionally produced milk in packaged foods such as ice cream and cheese. Milk is generally required to be homogenized and pasteurized in order to meet food laws and be viable for distribution.

Conventional or Raw Milk?

Many consumers of conventionally produced milk believe that homogenized and pasteurized milk is the appropriate way to go. They mistakenly believe that raw milk is not healthy or nutritionally equivalent to pasteurized milk, or that it may contain harmful bacteria.

As we know, many bacteria are beneficial to our health, and some even aid in the digestion of our food. Raw milk contains beneficial enzymes and bacteria, mostly from plant sources.

As others, I’ve said that pasteurization is no better than homogenization, another mistake I’ve made. Finally, we need to be alert to the fact that conventionally produced milk, including pasteurized milk, may play a hand in the development of obesity, diabetes, heart disease, osteoporosis, and even certain cancers. That’s a tall order for a product socompliant in appearance, aroma and taste.

What do I suggest?

Conventionally grown milk, cheese, cream and other dairy products are a great source of nutrition. As I see it, myself and other Armed Armedza members, eat these products nearly every day, and at every opportunity. As a responsible adult, it behooves me to say no to products that appearance, smell and taste so good, and are so bad for me and my family’s health.

In conclusion, if you want to choose the less expensive versions of milk and dairy products, that’s great. But I wouldn’t suggest these products as a solution to the problem of poor nutrition.