Organic food is free of all genetically modified organisms, is grown without the use of artificial pesticides and fertilizers, and is derived from animals raised without the use of antibiotics, growth hormones, or other medications. They’ve been proved to boost the immune system, aid in weight loss, improve overall health and well-being, and have a higher concentration of vitamins, minerals, enzymes, and micronutrients than conventionally grown food, to name a few benefits.
While eating an organic diet is beneficial to one’s health, some people are concerned about the cost. However, with good planning and preparation, turning organic can be extremely cost-effective. The mind tranquility that comes with knowing you and your family are eating non-GMO or pesticide-free foods is well worth the extra cost.
Pesticides used by conventional farmers have been linked to cancer, birth defects, and effects on the reproductive, immunological, and neurological systems. Some persons are more vulnerable to the adverse effects of pesticides than others. Pesticides, for example, are known to be more harmful to newborns and young children than they are to adults. Eating organic reduces the number of toxins in your diet, particularly persistent pesticides. In organic food production, the use of pesticides, fertilizers, and weedkillers is rigorously regulated.
The best way to avoid GMO foods is to eat organic. The use of genetically modified organisms in organic products is prohibited. This means that an organic farmer cannot plant GMO seeds, and organic cattle cannot eat GMO soybeans or corn. Farmers and processors must prove that they are not using GMOs and that they are protecting their products from contact with prohibited substances, such as GMOs, from farm to table to meet USDA organic regulations.
Additionally, conventional produce has fewer nutrients than organic produce. Organic foods have higher levels of vitamins, minerals, flavonoids, phenols, antioxidants, and significantly fewer toxins. A tomato comparison study conducted at the University of California in 2008 found that organic tomatoes have nearly double the concentration of a beneficial flavonoid known as quercetin when compared to conventional tomatoes. Researchers discovered that organic onions had a 20% higher antioxidant content than non-organic onions in a 2017 study published in the Journal of Agricultural and Food Chemistry. A meta-analysis published in the British Journal of Nutrition in 2016 discovered that organic dairy and meat contain approximately 50% more omega-3 fatty acids. The increase is due to animals foraging on omega-3-rich grasses, which end up in dairy and meats.
Every year, the Environmental Working Group (EWG) compiles its infamous Dirty Dozen and Clean 15 lists by analyzing the most recent USDA data. Based on the most recent data, these list the types of fruits and vegetables that are grown with the most and least pesticides. The following foods are on the 2021 Clean Fifteen list: Avocados, Asparagus, Broccoli, Cabbage, Cantaloupes, Cauliflower, Eggplant, Kiwi, Honeydew Melon, Mushrooms, Onions, Papaya, Pineapple, Sweet Corn, Sweet peas.
Since it does not use any chemical substances, it is best to buy and eat organic produce as much as possible. People who eat organic tend to live a longer and healthier life. Furthermore, knowing that you’re supporting an industry dedicated to environmental protection by avoiding harmful pesticides and chemicals that can result in water pollution, soil poisoning, and the death of insects, birds, and beneficial soil organisms should make you feel even better.