Organic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives.
Why Organic?
- Better environment. Organic farms do not consume or release synthetic pesticides into the environment—some of which have the potential to harm soil, water and local terrestrial and aquatic wildlife. Organic farms are better than conventional farms at sustaining diverse ecosystems, i.e., populations of plants and insects, as well as animals. When calculated per unit area, organic farms use less energy and produce less waste, e.g., waste such as packaging materials for chemicals.
- It Reduces Health Risks. With artificially prepared market produce such as vegetables, fruits, and meat, the individual ingesting them are subject to all the pesticides and artificial drug enhancers that were used. Some of these harmful chemicals embed in the produce and may not be properly cleansed until cooking. Organically prepared meat and produce are grown without the chemicals, pesticides and the like which would have been created to kill pests thereby reducing the risk of unwanted illness. Common illnesses that occur with chemicals accidentally ingested are related to the gastrointestinal tract.
- Greater nutrition. Organic foods retain the natural amount of nutritive value that they should ideally be containing. As opposed to artificially processed foods, these organic foods have not yet been subjected to the different processing methods which transform the original food product into several forms. Changing its structure, and applying heat to these organic foods, as well as with simple slicing, would cause a part of the nutrient value to disintegrate and be lost in the whole process.
Sources: Wikipedia.org. Online health magazine
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