The livestock raised without hormones or antibiotics and fed on an organic diet.
Crops without synthetic fertilizers, certain prohibited pesticides.
Multi-ingredient foods having at least 95% organic ingredients.
Organic food is growing in popularity and availability worldwide. Farmers that cultivate organic foods must use methods that promote biodiversity, cycle resources, and generally look after Mother Nature.
The environment, health, and animal welfare all influence the decision to go organic.
Three things make organic livestock unique:
Raised without antibiotics and hormones
Given proper veterinary treatment whenever necessary
Have access to the outdoors, sunlight, and clean water
The European Food Safety Authority has concluded that hormones (e.g.beef growth hormone) can cause certain cancers and early puberty. Cows’ diets may also affect the quality of meat. While organic cows must graze in pastures for at least 120 days per year, conventional cattle are typically cooped up indoors without grazing time. Some studies show that pasture feeding can result in leaner meat with higher concentrations of heart-healthy omega-3 fatty acids.
Reducing antibiotics in poultry may be better for the environment also as antibiotic-laden run-off could be poisonous to wildlife and could even make its way into the water supply.
Organic, cured pork products do not include chemical preservatives like nitrate and nitrite. These preservatives can cause gastric cancer and birth defects. Instead, organic cured meats have vegetable derivatives that contain natural nitrate. However, the veggies do not preserve quite as well as the chemical versions, so food safety is especially important when cooking up organic bacon, sausage, and deli meats.
Organic fruits and veggies are grown with fewer pesticides, which have been associated with developmental neurological issues among children. Research has also suggested organic food may be more nutritious,with fewer nitrates and more vitamin C. Peeling fruits and vegetables or removing outer layers of leafy greens is also a great way to cut back on pesticide intake. And certain fruits and veggies might be more important to buy organic than others.
Enter, the Environmental Working Group’s (EWG) Clean 15 and Dirty Dozen. The Dirty Dozen generally have the most pesticide residues when grown conventionally because they are more prone to pesky bugs.
Apple peel is one of this popular tree fruit’s healthiest parts, offering phytochemicals that can reduce the risk of cancer and heart disease. Unfortunately, the peel is where pesticides accumulate, putting apples at the top of the organic foods priority list.
Why the conventional strawberries sometimes appear a bit brighter in color than their organic counterparts? It’s because of the contaminant fungicide captan. Also, conventional strawberries with the most pesticides are often the imported ones because pesticide restrictions are not always the same in other countries.
While spinach and kale offer many nutrients with very low calories, they are often sprayed with more than 20 kinds of pesticides . A USDA study found 58 pesticide residues in spinach.
Peaches, while juicy and delicious, are high on the list of tree fruits for being the most susceptible to pesticide residue, and usually contain levels above the legal limits. Contaminants in peaches are fungicides captan and iprodione, which can cause cancer.
To increase the quantity of milk produced, rBGH (recombinant bovine growth hormone),cows raised conventionally are given which is banned in the European Union and Canada, among others. While there is no solid scientific evidence rBGH can harm us, it may benefit us to drink milk free of rBGH given theAmerican Cancer Society has determined the potential harm to humans is inconclusive and rBGH can cause adverse health effects in cows.
One study found that organic milk has significantly higher concentrations of the hormones estradiol and progesterone which may help prevent the potentially breast cancer-causing effects of milk’s Vitamin D, but had a lower concentration of IGF-1(the hormone that triggers the onset of puberty). Organic milk has a higher concentration of beneficial fatty acids.
Trend Or Need
Everyone ate organic fruits and veggies before World War II because all crops were organic. Then the farmers started growing crops: spraying them with pesticides and chemicals to reduce weeds, insects, and rodents.
The USDA organic regulations have banned the use of food additives, processing aids, and fortifying agents found in conventional foods, like artificial sweeteners and coloring, preservatives and monosodium glutamate.
Studies show fetuses and young children are more negatively affected by harmful exposure to low levels of pesticides.
Production of conventional foods may cost the planet a whole lot more than a few extra bucks. Also, pesticides and herbicides contaminate groundwater, promote erosion, and destroy soil structures.
Remember, it is important to keep plenty of fruits and veggies as part of a balanced diet. Do not sacrifice the benefits of eating fruits and veggies for the risk of pesticide exposure. Focus on going organic especially on the foods you eat most often and high pesticide foods.