Why choose organic?
Organic food has higher levels of nutrients. There is now plentiful research findings that show organic food is far superior in vitamin, mineral and nutrient content. They are especially higher in antioxidants, vitamin C, iron, magnesium, calcium, and phosphorus. Organic foods have higher levels (up to six times) of salicylic acid. Salicylic acid is produced naturally in plants as a protective compound against stress and disease. Salicylic acid acts as an anti-inflammatory and helps combat hardening of the arteries.
Researchers at John Hopkins University looked at the results of 41 studies over a 50-year period and concluded that on average organic food contained 30 per cent more vitamin C, over 20 per cent more iron, 30 per cent more magnesium and 14 per cent more phosphorus than conventionally grown foods, as well as 15 per cent fewer harmful nitrates.
Organic food production helps protect future generations. The average child receives approximately four times more exposure than an adult, to at least eight widely used cancer-causing pesticides in food. Food choices made for our children now determine their future health.
Organic farming helps protect water quality. Pesticides and other chemicals widely used in conventional farming contaminate ground water and rivers and pollute primary sources of drinking water.
Organic food is free of artificial additives. Organic food doesn’t contain food additives which can cause health problems such as heart disease, osteoporosis, migraines and hyperactivity. The use of antibiotics, anti-microbials, hormones and other growth promotants are prohibited in organic production. In the case that animals are treated with veterinary drugs or chemicals, they are prohibited from being sold as organic. The use of synthetic chemicals as preservatives, colourings, antioxidants etc are also prohibited in the processing of organic foods.
Support for small farmers. When we purchase organic food we support traditional farming systems. Most organic farms are small, independently owned family farms of less than 50 hectares. Many family farms have been sold-up during the last couple of decades because of economies of scale – they are not profitable under conventional farming systems. Organic farming could be one of the ways family farms can survive.
Organic food production uses less energy than conventional food production. Modern conventional farming uses more petroleum than any other industry. More energy is now used to produce synthetic fertilisers than to till, cultivate and harvest crops. Organic farming is still based on labour intensive practices such as hand weeding, green manure, and cover crops instead of chemicals.
Chemical residues are missing or at very low levels in organically produced food. Many studies show that most conventionally farmed foods have pesticide and other chemical residues. Over 400 chemical pesticides are routinely used in conventional farming and residues are often present in non-organic food. Research has shown that 30 percent of insecticides, 60 percent of herbicides and 90 percent of fungicides are known to cause cancer. These chemicals can also lead to nervous and endocrine problems.
Organic food tastes better
Organic food is not irradiated
You cant go Organic?
If you cannot afford to buy all organic or it is not available, at the very least avoid the fruits and vegetables with the biggest toxin load when they are grown conventionally.
The non- organic fruit and vegetables to avoid are strawberries, apples, cherries, apricots, blackberries, pears, raspberries, peaches, imported grapes, spinach, peppers, celery and potatoes.
As these fruits and vegetable are treated with more harmful chemicals than others:
Non-organic strawberries are covered in captan, a fungicide that has been linked to cancer, damage to the immune, nervous and reproductive systems, and birth defects.
Non-organic apples contain diphenylamine, which some experts believe causes brain and nervous system damage, and thiabendazole, which may damage the reproductive system.
Non-organic celery contains permethrin, chlorothalonil and acephate, all linked to cancer.
Non-organic spinach will often have up to 40 harmful pesticides on its leaves.
Do the best you can for your own health and environment and GO ORGANIC when you can!
Here at Byron Bay Detox Retreats our detox health retreat uses all organic produce providing you with optimum nutrition on your journey to renewed health and wellbeing.
www.organicfooddirectory.com.au