申論題

Create 3 reading comprehension questions based on the passage below. Provide correct answers under each question.

        A number of studies have indicated that the levels of antioxidants are higher in organic foods, as compared to inorganic foods, and so are the levels of certain types of micronutrients such as iron, zinc and vitamin C. The higher levels of antioxidants are attributed to the fact that organic foods have no dependence on chemical pesticide sprays for protection, but instead produce antioxidants, which act as the protection. Therefore, a shift from conventionally grown cereals, vegetables, and fruits to organic ones has the benefit of providing extra amounts of antioxidants into the diets. 

       Also, while pesticide use is absent in organic foods, non-organic foods have been found to have some toxic pesticides, such as cadmium—whose accumulation can be harmful to the health of their consumers. According to a research study conducted on the two types of foods, non-organic foods were found to contain higher amounts of pesticides, four times more than in organic. Although cadmium may not be harmful in small amounts, accumulation into the body over time can reach harmful levels. Therefore, the consumption of organic foods will help consumers avoid the risks of the accumulation of pesticide residue altogether.            Physically, there also exists a considerable contrast between organic and nonorganic foods in appearance. For instance, when a person goes shopping for fruits, he or she almost instantaneously notices the differences in appearance between the two types of food products. Organic products such as fruits will always be variable sizes and shapes, presenting some form of physical imperfection compared to their non-organic counterparts. 

       On the other hand, nonorganic foods will always appear to have a relatively similar appearance in accordance with their various types. The differences arise from the treatments given to the products during growth. Non-organic products, some of which have undergone minimal processing or are generally unprocessed, are usually subjected to treatment by use of artificially processed substances for growth enhancement, which is not the case for organically produced products. These substances are responsible for giving the products an almost perfect shape. That way, they will always appear similar. Contrarily, the organic foods, whose growth is under the influence of substances naturally produced by the plant, will not achieve the same kind of perfection in non-organic products due to the variations in supply of these growth substances to different parts of the plants.