Why are natural and organic products better?

Organic products may have more of certain antioxidants and types of flavonoids, which have antioxidant properties. The dietary requirements of organic farm animals (livestock) typically result in higher levels of omega-3 fatty acids. These include feeding cattle grass and alfalfa.

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. What about organic? Organic is the most regulated food system. Only organic products ensure that toxic synthetic pesticides, toxic synthetic herbicides or chemical NPK fertilizers are not used in production, and that antibiotics or growth hormones are not administered to animals. Organic producers and processors are also subject to rigorous announced (and unannounced) certification inspections by third-party inspectors to ensure that they produce and process organic products in a way that you and your family can trust.

Organic foods are not healthier in and of themselves in terms of nutrients. You're still getting the same benefits from conventionally grown foods as from organic foods. Producing food without chemical pesticides has many benefits. Organic systems have been shown to produce 40% more yield in times of drought, use 45% less energy and release 40% less carbon emissions than conventional cultivation methods (Rodale Institute).

Organic agriculture promotes soil health, supports natural ecosystems and prevents pesticide toxins from polluting waterways. About 5% of total food sales are organic, and that number is expected to increase by an average of 6% each year. Choosing organic products protects downstream streams and lakes from the toxic runoff produced by conventional agriculture. In general, organic plants are affected by more weeds and insects than conventional crops, which means lower yields at harvest time and less efficient use of space.

However, eating organic products is an advantage, as we know that pesticides can cause neurodevelopmental problems and are strongly associated with cancer. Large grocery stores, such as Costco and Wal-Mart, sell organic food, but so do small cooperatives and corner stores. Because they avoid the use of chemical additives in the cultivation process, organic foods can also be more environmentally friendly and support local biodiversity. To comply with USDA organic regulations, farmers and processors must demonstrate that they do not use GMOs and that they protect their products from contact with prohibited substances, such as GMOs, from farm to table.

For this reason, scientists warn that we should not completely switch to organic agriculture, as the world population continues to grow and food crops increase their demand. In this interview, chef Ann Cooper explains why she believes that organic is worthwhile in schools and offers tips on how to make better nutrition a reality in schools. The study found that families who ate a 100 percent organic diet rapidly and dramatically reduced their exposure to four classes of pesticides by an average of 60 percent for six days. However, unlike conventional farmers, organic farmers rarely rely primarily on chemical fertilizers, which would be costly and incompatible with the organic approach to soil fertility.

Once the NOSB and the NOP add a material to the national list, external organizations, such as the Organic Materials Review Institute, evaluate the new products to ensure that they meet the requirements. .

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