It begins with nutritionally rich soil
Organic farming starts with the nourishment of the soil. Well maintained soil produces strong, healthy plants that have more nutrients than conventionally grown produce. Originally, all foods were “organic”; grown and prepared without pesticides, herbicides, chemical fertilizers, hormones or irradiation. Foods were unrefined, whole or minimally processed.
The culprits: chemicals and pollutants
These days, much of our food is not only deficient in nutrients, but also full of pollutants and farming chemicals. Modern methods of processing foods, via heavy refining and chemical treatment, deeply affects the life force of our food supply, making it difficult to foster balance and health. Some pesticides which have been shown to cause cancer and liver, kidney and blood diseases, create a weakened immune system; accumulating in tissue and allowing other carcinogens and pathogens to filter into the body. Evidence suggests that children are particularly susceptible to adverse effects from pesticide exposure and are four times more sensitive to exposure to cancer-causing pesticides in foods than adults.
Organic agriculture respects the balance necessary for a healthy ecosystem. It is important to note that USDA Organic Certification is the public’s assurance that products have been grown and handled according to strict procedures; without persistent toxic chemical and inorganic fertilizer application.
While many question the benefit vs. the cost of eating “organic” , choosing organic versions of just a few foods that you use often, can increase the percentage of organic food in your diet without big changes to your shopping cart and budget. In his book “Raising Baby Green”, Pediatrician Dr. Alan Greene explains raising a child in an environmentally-friendly way and identifies a few “strategic” organic foods making the biggest impact on the family diet.
Organic produce tastes better - conduct your own test!
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