「有機食物」，一個耳熟能詳的名稱。絕多數的人，包括專家﹑農業業界人士和消費者，都認為有機食物比無機食物更有營養和更健康。其實，這個想法於理論層面上，是十分合理的。

有機耕作都是屬於慢耕之一，可以給予農作物更多時間生長，從泥土吸收或經光合作用製造更多的養分，從而增加食物中的營養素；相反，無機耕作的耕種時間較短，在相同的重量及大小下，所收割的無機農作物有機會含有較多水份，營養素含量可能亦有所降低。

不過，最近有多份研究文獻指出，綜合過去二十至五十年左右的研究數據後，原來有機食物和無機食物的維他命和其他營養素含量沒有明顯的分別。但是，它們的市場價值竟相差五倍，因此有機食物引來物非所值之嫌。

可是，這些研究報告同時顯示有機食物的好處，可能是較少機會吃到非有機食物常含有的殺蟲劑和細菌。其中史丹佛大學的研究更發現，超過三分之一非有機農作物含有殺蟲劑殘餘，而只有7%的有機作物發現含有殺蟲劑殘餘；另外，非有機豬肉和雞肉含有細菌的機會，也比有機豬肉和雞肉多33%。

當然，這些只是數份研究的結果，而這方面的研究才剛開始，關於有機食物對人體健康的影響，還須進行更多的研究，才能作定論。

Organic Foods, a very familiar name to every one, has long been giving a healthier and more nutritious perception than inorganic foods to the general public, experts, and farmers. In fact, this concept is very rational on the theoretical level.

Organic farming is one type of slow farming, which offers longer time for foods’ growth so that they can synthesize more vitamins and other nutrient contents before they are harvested. Oppositely, a much short time is allowed for foods’ growth in inorganic farming and thus, higher water content is resulted to give comparable sizes and weights to the products of organic farming. Therefore, the nutrient contents inside may be compromised.


However, there are few recent research findings showing that, after taking all the related experimental data in the past 20 to 50 years into consideration, there is no significant difference in nutrient contents between organic and inorganic foods. But the market prices of organic foods are five-times those of their inorganic counterparts, leading to dramatic difference in their quality-price ratios.

It is noteworthy that these researches also stated that the possible benefits of eating organic foods are lower likelihood of ingesting pesticides and bacteria which are commonly seen in inorganic foods. In particular, the investigation of the Standford University revealed that over one third of inorganic foods contain pesticide remanence but only 7% in organic foods. In addition, the chances of containing bacteria in inorganic pork chops and chicken meats are 33% higher in organic counterparts.

Of course, they are just the preliminary researches and this field of researches has just begun. In the respect concerning the health impacts on humans by organic foods, further researches are required in advance to the any conclusion that can be drawn.



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