There are so many reasons why consumers are switching to organic foods, it would be difficult to list them all. So let’s consider the most obvious assertion that organic foods are healthier–for the body and for the environment.
According to the USDA, organic food
…is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.
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We challenge you to think about the way farming is done. Is your food coming from a plantation-sized piece of land maintained by chemical sprays and compounds? Is it being shipped over long distances? Is it grown using unnatural procedures? If so, your food is mildly tainted and/or not fresh, at the very least. This realization has encouraged the organic movement, spawning intense research and media coverage.
The National Institute of Environmental Health Sciences says,
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Results from the Agricultural Health Study, an ongoing study of pesticide exposures in farm families, show that farmers who used agricultural insecticides experienced an increase in headaches, fatigue, insomnia, dizziness, hand tremors, and other neurological symptoms. Evidence suggests that children are particularly susceptible to adverse effects from exposure to pesticides, including neurodevelopmental effects. People may also be exposed to pesticides used in a variety of settings including homes, schools, hospitals, and workplaces.
Recently, the range and effects of genetically modified foods (GMO’s) has made news nationally and internationally. The research suggests
…60% to 70% of processed foods on U.S. grocery shelves have genetically modified ingredients. The most common genetically modified foods are soybeans, maize, cotton, and rapeseed oil. That means many foods made in the U.S. containing field corn or high-fructose corn syrup, such as many breakfast cereals, snack foods, and the last soda you drank; foods made with soybeans (including some baby foods); and foods made with cottonseed and canola oils could likely have genetically modified ingredients. These ingredients appear frequently in animal feed as well.
Some risks of GMO’s include
- Introducing allergens and toxins to food
- Accidental contamination between genetically modified and non-genetically modified foods
- Antibiotic resistance
- Adversely changing the nutrient content of a crop
- Creation of “super” weeds and other environmental risks
You don’t have to be a “foodie,” “earthy-crunchy,” a “health nut” or a hippie to know it makes sense to eat organically.
In future posts, we will discuss how to find local organic farms, how to budget, how to prepare organic foods and how to incorporate healthier eating habits with a healthier lifestyle.
Here’s to you!
Katherine Gotthardt, writer for Wintergreen Organics & Naturals
