Originally, all foods were “organic.” They were grown and prepared without pesticides, herbicides, chemical fertilizers, hormones or irradiation. Foods were unrefined, whole or minimally processed. Since World War II and the advent of chemical farming and food processing, the soils and foods of much of the world have been depleted of many minerals and nutrients.
Our food these days, whether of vegetable or animal origin, is not only deficient in nutrients, but also full of pollutants and farming chemicals. The modern process of denaturing foods via heavy refining and chemical treatment deeply affects the life force of our food supply, making it difficult to foster equilibrium and health.
Pesticides, which have been shown to cause cancer and liver, kidney and blood diseases, create extra work for the immune system. They lodge and accumulate in tissue, resulting in a weakened immune system, and consequently allow other carcinogens and pathogens to filter into the body and affect our health. Organic certification is the public’s assurance that products have been grown and handled according to strict procedures without persistent toxic chemical inputs.
Top 10 reasons to buy and eat organic foods:
- Keep chemicals off your plate. Pesticides are poisons designed to kill living organisms and thus are harmful to humans. Many approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Organic agriculture is a way to prevent any more of these chemicals from getting into the air, water and food supply.
- Protect future generations. Children are four times more sensitive to exposure to cancer-causing pesticides in foods than adults because their immune systems are still developing.
- Protect water quality. Pesticides pollute the public’s primary source of drinking water for more than half the country’s population.
- Organic farmers work in harmony with nature. Three billion tons of topsoil erodes from croplands in the U.S. each year, and much of it is due to conventional farming practices, which often ignore the health of the soil. Organic agriculture respects the balance necessary for a healthy ecosystem; wildlife is encouraged by including forage crops in rotation and by retaining fencerows, wetlands and other natural areas.
- Save energy. More energy is now used to produce synthetic fertilizers than to till, cultivate and harvest all the crops in the U.S.
- Help small farmers. Although more and more large-scale farms are making the conversion to organic practices, most organic farms are small, independently owned and operated family farms. USDA reported that in 1997, half of U.S. farm production came from only 2% of farms. Organic agriculture can be a lifeline for small farms because it offers an alternative market where sellers can demand fair prices for crops.
- Support a true economy. Organic foods might seem expensive at first. However, upon closer inspection, your tax dollars pay for hazardous waste clean-up and environmental damage caused by conventional farming
- Promote biodiversity. Planting large plots of land with the same crop year after year tripled farm production between 1950 and 1970, but the lack of natural diversity of plant life has negatively affected soil quality.
- Nourishment. Organic farming starts with the nourishment of the soil, in turn producing nourishing plants. Well-maintained soil produces strong, healthy plants that have more nutrients than conventionally grown produce.
- Flavor. Organic produce simply tastes better. Conduct your own taste test!