The Benefits of Consuming Organic Foods

In order to meet the increasing demands of consumers, producers resort to using chemicals to increase yield and control diseases, insect pests, and weeds. When farmers spray pesticides and herbicides to their crops, residue can be left on the produce. Some studies have linked pesticides to a number of maladies and illnesses ranging from headaches to birth defects. Organochlorides are neurotoxins, meaning they kill pests by targeting their nervous system. This type of pesticide has been linked to cancer, birth defects, and mutation in the genetic make up of animals. Because they are fat soluble, they are considered as persistent organic pollutants. Another kind of pesticide is organophosphates. Organophosphates are potent nerve agents and the most common cause of poisoning worldwide. Environmental Protection Agency (EPA) lists these as toxic to bees, wildlife, and humans. Although a number of scientists say that the chemical levels found in conventionally farmed produce are safe, it is the accumulation of these harmful compounds in our body that poses significant risks. These chemicals are also environment pollutants. They contaminate the air, soil, and may even seep into groundwater.

Consumer welfare groups also express apprehensions over health risks that arise from the intake of meat and dairy injected with hormones and antibiotics. Many of the antibiotics farmers use on the animals are essentially the same as those used by humans. As time passes, antibiotics become less effective as bacteria develop resistance to them.

Consumers’ concerns over these issues have led to the boom in the organic food industry. They are more and more aware of the health and environmental benefits of going organic. What are organic foods? Obviously, organic produce are the products of organic farming practices. These practices are designed to encourage the conservation of soil and water to reduce pollution. One method that farmers employ is rotational cropping. This ensures the rejuvenation of the land and minimization of pests. Farmers also avoid chemical fertilizers to promote growth. What they use are natural ones such as manure or compost. Instead of applying insecticides, organic farmers make use of natural predators of these pests to control them. To minimize diseases among cattle, poultry, and pigs, organic farmers resort to giving organic feeds to animals and allowing them to roam freely instead being contained in pens and cages.

How would you know if a product is organic or not? For a product to be certified and labeled as organic by the U.S. Department of Agriculture (USDA), it must meet stringent standards set by the government. Consumers must also be aware what the labels mean. A product must be completely organic to be labeled as “100% Organic” and carry the USDA seal. Those that have more than one ingredient can have three labels, “100% Organic”, “Organic”, and “made with organic ingredients.” Ninety five percent of the ingredients must be organic for a product to be labeled “Organic” and use the seal. The label “made with organic ingredients” is used by those that contain at least 70% organic ingredients. In this case, they cannot use the USDA seal.

Organic foods cost more than conventional ones because the farm practices employed tend to be more costly. They spoil faster due to the fact that they are not treated with waxes and preservatives. The benefits of going organic certainly outweigh the cost. There are fruits and vegetables do not absorb much of the applied chemicals. If your budget constrains you from buying all organic products, you can mix conventional and organic foods.

Organic fruits and vegetables are safer to eat because there are no added processes or chemicals in them. There are many benefits of going organic. Organic foods taste way better and they contain 50% more nutrients, vitamins, and minerals.