Organic agriculture is the production of food without the use of synthetic chemicals or genetically modified components. Organic foods are not necessarily completely chemical-free, but pesticide residues will be considerably lower than those found in products made with synthetic chemicals. Chemicals such as synthetic fungicides, herbicides and insecticides are widely used in conventional agriculture, and residues remain in (and in) the food we eat. Organic foods tend to be fresher because they don't contain preservatives that make them last longer.
Organic products are sometimes (but not always, so be careful where they come from) produced on smaller farms closer to where they are sold. Organic agriculture tends to be better for the environment. Organic agriculture practices can reduce pollution, conserve water, reduce soil erosion, increase soil fertility and use less energy. Farming without synthetic pesticides is also better for nearby birds and animals, as well as for people who live near farms.
Organic foods contain more vitamins, minerals, enzymes and micronutrients than conventionally raised foods. There is increasing evidence that documents how cultivation methods can influence the nutritional content of foods. In addition to nutrition, the mineral and sugary structures of organic foods are tasty because crops have more time to develop and mature. It is revealed that the use of natural and environmentally friendly agricultural production techniques is the reason for the better taste of organic food products.
It is commonly reported that the taste of organic vegetables and fruits is of higher quality compared to those that are conventionally grown. The consumption of chemical pesticides is linked to a variety of diseases and disorders, namely cancers, digestive dysfunctions, headaches, ADHD, birth defects, weakening of the immune system, and even premature death. Organic foods are pesticide-free and that's why they're preferred for achieving better overall health. While pesticides have the power to keep certain pests away from crops, they also have powerful chemicals such as organophosphorus.
Growing food organically doesn't harm the surrounding community in which it's grown. Unlike non-organic practices, organic practices keep toxins out of the air, drinking water, and soil. Farmers aren't exposed to herbicides and pesticides all day long; and if food is bought at the market where it's grown, transportation costs and emissions are reduced. Making junk food look healthy is a common marketing tactic in the food industry, but organic baked goods, desserts and snacks are often high in sugar, salt, fat, or calories.
The general public view is that organic foods are healthier compared to conventional foods, and this is the main reason for the increase in demand over the past decade. As a result, organic foods are gaining increasing popularity because a greater part of the population wants to know their benefits. The use of insecticides, fungicides, fertilizers and herbicides is strictly controlled in the production of organic food. Large grocery stores, such as Costco and Wal-Mart, sell organic food, but so do small cooperatives and corner stores.
Eggs, spinach, peanut butter, melons and foods from fast-food restaurants top the list, as their production focuses mainly on profits from agribusiness. A new study published in JAMA Internal Medicine found that those who ate organic foods frequently reduced their overall risk of developing cancer. Therefore, organic food products offer a better and healthy life, especially for children who may be affected by pesticide toxins during their developmental age. Although organic is the fastest growing sector in the food industry, it only represents about 5% of purchases.
Organic foods tend to have more beneficial nutrients, such as antioxidants, than their conventionally grown counterparts, and people with allergies to foods, chemicals, or preservatives may see their symptoms diminish or disappear when they only eat organic foods. A study finds that organic foods are more nutritious Organic foods reduce exposure to pesticides Nutritional benefits of organic dairy products Nutritional benefits of organic fruit% 26 vegetables. Consumers are looking for reasons to eat healthier and want more information about where their food comes from and how it was produced. Non-organic foods are sprayed with extremely toxic chemicals that kill everything other than the crop itself.