Many consumers choose organic products out of concern for the health, environmental and social consequences associated with conventional farming methods. Organic farming typically avoids synthetic fertilizers and pesticides (with limited exceptions).
Make the switch to organic options: here is a list of fruits and veggies with heavy pesticide spraying:
1. Fresher Food
Research links poor diet quality with obesity, high blood pressure and heart disease. With research showing a correlation between poor-quality diets and obesity epidemics in America and organic, freshly made from scratch foods being eaten is a great idea; unfortunately however many products claiming “natural” or “organic” are processed frozen and packaged with additives despite having the organic label attached. Studies have also demonstrated how organic labels significantly enhance consumers’ perceptions of healthiness; food manufacturers use this effect as leverage against consumers, making their products appear healthier than they really are.
2. Less Chemicals
Organic farming uses only natural substances such as manure for fertilizer and does not allow synthetic chemicals, hormones or antibiotics to be used as part of its practices. This reduces exposure of farm workers and consumers alike to potentially toxic substances that could contaminate water sources or soil supplies through food chains.
Studies show that organic foods boast higher nutritional profiles, including higher antioxidant and omega-3 fatty acid content. Furthermore, organic meat is free from added hormones or antibiotics, raised under conditions which allow natural behaviors like grazing on grass to occur naturally.
Opting for organic foods can reduce exposure to pesticides, particularly on fruits and vegetables that often have more residue from pesticides than others. Check the Environmental Working Group’s Clean Fifteen and Dirty Dozen lists to determine which produce is ideal to purchase organic. It’s also essential that we eat a wide range of fruit and veggies so as to meet our daily vitamin requirements – try buying local and in-season produce whenever possible!
3. Better for the Environment
Organic farming encourages sustainable and biodiversity-rich ecosystems by working with nature to conserve water, soil and energy resources. Organic agriculture employs responsible practices that prevent crops from over-saturation while safeguarding natural resources as well as animal welfare during production of meat, eggs and dairy products.
Studies suggest that choosing organic foods could lower your exposure to pesticide residue and antibiotic-resistant bacteria, and contain lower cadmium and higher amounts of heart-healthy omega-3 fatty acids.
Organic standards also prohibit the use of synthetic fertilizers and chemical-based pesticides, herbicides or fungicides, which tend to have lower pesticide residue levels compared with foods produced via conventional farming practices (though airborne sprays from conventional farms could still leave trace amounts behind). Organic processing methods tend to restrict artificial preservatives, colors or flavors; additionally organic meat and milk typically come from animals raised without hormones or steroids.
4. Healthier
Though some studies indicate that organic foods may offer positive health outcomes, others remain inconclusive. Either way, eating a wide range of nutrient-rich foods is always recommended and be aware that even organic options (like cookies, chips soda and ice cream) contain added sugar, sodium and calories.
Organic products can be used in making many items for food, clothing and personal care; organic cotton for instance is grown without synthetic fertilizers, pesticides or irradiation – such as eggs and meat produced without battery cage confinement and fed without growth-regulating drugs, hormones or antibiotics.
Labeled products as organic must contain certified organic ingredients only; otherwise, those designated with “made with organic [specific ingredient or food group]” labels must contain at least 70% certified organic materials and include identification of a USDA-accredited certifier.
