Bio is no longer a mode reserved for sores. Now available in all markets and supermarkets, organically grown foods have become affordable and easy to find.

Nearly 90% of consumers in the organic department buy mostly fruits and vegetables. Organic stamped dairy products come in second place followed by eggs, oil, groceries (pasta, rice, cereals) and then meat.

Bio is ... Much less chemical residue

Organic farming excludes the use of fertilizers, insecticides, fungicides and chemical herbicides whose toxicity is now proven: risks of cancer, neurological diseases ... Only fertilizers and natural, biodegradable pesticides are allowed. .

Unintended contamination can of course occur through water, wind or nearby fields, but these are limited.

Less than one organic fruit out of twenty and shows traces of pesticides against one in two in conventional agriculture. And their concentration is 10 to 50 times lower in organic food. According to a British study of the University of Newcastle, they also contain much less nitrites (suspected of promoting stomach cancer): - 87%!

Bio is ... More protective nutrients

Organic fruits and vegetables guarantee better nutritional intake. As they have to defend themselves largely against pathogenic fungi and insect pests by themselves, they synthesize more antioxidants, especially polyphenols, a good weapon against cellular aging . Newcastle researchers suggest that eating 3 servings of organic fruits and vegetables can eat as many antioxidants as 5 servings of non-organic fruits and vegetables.

Their vitamin C and carotenoid levels are also higher by 6% and 16% respectively. Work published in the American Journal of Clinical Nutrition has also shown that organic dairy products are richer in omega 3, heart-healthy fatty acids.

And "organic meat generally contains higher quality lipids and fewer toxic substances, because animals are less stressed than those of hyper-intensive farms," ​​says Paul Bonhoure, researcher in food chemistry at the LaSalle Beauvais Institute and co-author of "Food products, make the right choice" (Larousse edition).

In the bio department, which foods to choose first?

Certainly, consuming 100% organic is difficult. But bio is essential for the most risky foods, starting with whole grains (flours, bread, pasta ...) because pesticides are concentrated in the grain envelope. It is also better to favor organic food for fruits and vegetables than conventional farmers water the most abundant of pesticides: green salad, tomato, apple, grape, celery, spinach, pepper and peach according to the association Environmental Working Group.

Do the same when you buy aromatic herbs and olive oil as the fruits are pressed whole. On the other hand, you can skip the bio for nut or hazelnut oils, as long as the shell is removed before pressing the sprouts.

And beware: who says organic does not necessarily say diet. The puffed rice cakes, which are a favorite among organic food lovers, are boosting blood sugar levels. Likewise, biscuits, spreads, crisps and many AB-labeled cooking dishes must be consumed sparingly. Although they are made from organic ingredients (at least 95%), they are often too sweet and too fat .

Hence, the risks of overweight and diabetes are as high as with their conventional counterparts.

* produced for the French Agency for the Development and Promotion of Organic Agriculture.