Here are some interesting facts about eating organic…
The President’s Cancer Panel suggests giving preference to organic food to avoid pesticides which have been linked to several types of cancers.
Organic farming puts less strain on wildlife and the environment; these methods result in less air, water, and land pollution and produce less global warming gases.
Unlike much of the food we see on grocery store shelves, organic food isn’t genetically modified. Under organic standards, genetically modified (GM) crops and ingredients are prohibited.
Organic food doesn’t contain harmful food additives, flavor enhancers (i.e. MSG), artificial sweeteners (i.e. aspartame and high-fructose corn syrup), contaminants (i.e. mercury) or preservatives (i.e. sodium nitrate), that have been linked to a multitude of health problems.
Organic food appears to promote weight loss since it reduces exposure to chemical pesticides which bind to fat. In fact, once absorbed, these pesticides may stay in the body for a lifetime (over 350 chemicals can accumulate in our body fat)!
Organic farming standards prohibit the use of antibiotics, growth hormones and genetically modified vaccines in farm animals. Not only is this better for human consumption, but organic meat and dairy with the labels “free range” and “pasture fed” means that the animals were treated in a more humane and ethical manner.
Organic fruits and vegetables contain up to 40% more antioxidants than conventional produce; organic milk from pasture raised cows contains up to 90% more antioxidants than non-organic milk.
Organic foods have higher levels of beneficial minerals such as iron and zinc, minerals crucial to early child development.
Source: Institute for Integrative Nutrition