10 reasons why organic food is better for you

August 24, 2015

Organic foods are produced by chemical free farming. While the standards differ worldwide, organic farming in general features cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic pesticides, herbicides and chemical fertilizers are not allowed, although certain organically approved pesticides may be used under limited conditions. In general, organic foods are also not processed using irradiation, industrial solvents, or synthetic food additives. A lot of the chemicals used in industrial farming are toxic and potentially detrimental to our nervous system and may also play a role in the development of cancer, hormone dysfunction and damage to tissues in the skin, lungs and eyes. Regardless of diet, organic foods are a smart priority. Opting for organic foods is an effectual choice for personal and planetary health. Buying organically grown food—free of harmful chemicals, bursting with more nutrition, taste, and sustainable sustenance—is a direct vote for immediate health and the hopeful future of generations to come. It’s well understood that one serving of conventionally produced food won’t cause harm. The big question is whether or not long-term consumption is problematic. We at Greenassets.in being fully aware of the side effects of consuming pesticide grown vegetables and meat take it as our responsibility to educate our readers about the same so that they can live a healthy and fit life. So here are 10 reasons to choose organic food over industrially produced food from chemically operated megafarms.

 

1. Avoid chemicals

Eating organically grown foods is the only way to avoid the cocktail of chemical poisons present in commercially grown food. More than 600 active chemicals are registered for agricultural use in America, to the tune of billions of pounds annually. The average application equates to about 16 pounds of chemical pesticides per person every year. Many of these chemicals were approved by the Environmental Protection Agency (EPA) before extensive diet testing.

 

2. Benefit from more nutrients

Organically grown foods have more nutrients—vitamins, minerals, enzymes, and micronutrients—than commercially grown foods because the soil is managed and nourished with sustainable practices by responsible standards. The Journal of Alternative and Complementary Medicine conducted a review of 41 published studies comparing the nutritional value of organically grown and conventionally grown fruits, vegetables, and grains and concluded that there are significantly more of several nutrients in organic foods crops.

Further, the study verifies that five servings of organically grown vegetables (such as lettuce, spinach, carrots, potatoes, and cabbage) provide an adequate allowance of vitamin C, whereas the same number of servings of conventionally grown vegetables do not.

On average, organically grown foods provide: 21.1% more iron (than their conventional counterparts); 27% more vitamin C; 29.3% more magnesium; 13.6% more phosphorus.

 

3. Enjoy better taste

Try it! Organically grown foods generally taste better because nourished, well balanced soil produces healthy, strong plants. This is especially true with heirloom varieties, which are cultivated for taste over appearance.

 

4. Avoid GMO

Genetically engineered (GE) food and genetically modified organisms (GMO) are contaminating our food supply at an alarming rate, with repercussions beyond understanding. GMO foods do not have to be labeled in America. Because organically grown food cannot be genetically modified in any way, choosing organic is the only way to be sure that foods that have been genetically engineered stay out of your diet.

 

5. Preserve our ecosystems

Organic farming supports eco-sustenance, or farming in harmony with nature.

Preservation of soil and crop rotation keep farmland healthy, and chemical abstinence preserves the ecosystem. Wildlife, insects, frogs, birds, and soil organisms are able to play their roles in the tapestry of ecology, and we are able to play ours, without interference or compromise.

Reduce pollution and protect water and soil.

Agricultural chemicals, pesticides, and fertilizers are contaminating our environment, poisoning our precious water supplies, and destroying the value of fertile farmland. Certified organic standards do not permit the use of toxic chemicals in farming and require responsible management of healthy soil and biodiversity.

6. Organic farming produces higher yields in drought conditions

In a review of comparative studies of grain and soybean production in the US Midwest, organic growers produced higher yields in drier climates and during droughts (and similar yields in regular conditions). The same results were found in the Rodale experiment. Organic matter makes the soil less compact and more moisture retentive, allowing the roots to penetrate more deeply to find water. 

 

7. Organic farming can feed the world

In a 2002 Greenpeace report, the authors found that organic and agro-ecological methods of growing in the Southern hemisphere produced a dramatic increase in yields, as well as reduced pests and diseases, greater crop diversity, and improved nutritional content. In the Tigray, Ethiopia, organic crops raised 3-5 times more food than chemically treated plots; in Brazil, maize yields increased by 20 – 250%; in Peru, uplands crop yields increased by 150%. 

 

8. Organic food helps fight cancer, stroke and heart problems

In a recent study, Scottish scientists found that organic vegetable soups contain almost six times as much salicylic acid as nonorganic vegetable soups. Eleven brands of organic soup had 117 nanograms per gram, versus just 20 nanograms in 24 types of non-organic soup. Salicylic acid is the main ingredient in aspirin; it helps fight hardening of the arteries and bowel cancer, and is produced naturally in plants as a defence against stress and disease. If plants don’t have to resist bugs because of pesticide use, they generate less salicylic acid, and pass less on to us. The same scientists found significantly higher concentrations of salicylic acid in the blood of vegetarian Buddhist monks, compared with meat-eaters.

 

9. Organic farming prevents climate change

Organic soil is full of living creatures, which carry carbon. In the Rodale experiment, the organically managed plot stored much more carbon than the conventional plot. In the Broadbalk experiment, soil fertility increased by 120% in the manured plots, versus 20% in the chemical plots. The same results occurred in the Swiss experiment. A study in California’s Central Valley showed that as well as producing similar yields and suffering similar pest damage, organically managed fields produced 28% more organic carbon. By storing more carbon in the soil, organic farmers help to stop global climate change.

 

10. Overall health

Since organic food is not prepared using chemical fertilizers, it does not contain any traces of these strong chemicals and do not effect the human body negatively. In addition, genetically modified food showed a major reduction in the immune system strength and an increase in birth mortality. 

 

 

 

So what are you waiting for? Go organic now! 

 

 

 

 

 

 

 

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