Food that is produced using organic farming practices is free of synthetic chemicals such as pesticides and artificial fertilisers, irradiation and genetically modified components. Organic food can be anything from fruit, vegetables, dried legumes, grains and meat, to dairy products, eggs, honey, and even some processed foods.Here are just some of the benefits to be reaped:
-Organic food often goes hand in hand with animal welfare. Organic eggs tend to be free-range rather than from caged or battery hens, cows tend to roam free rather than housed in feed lots, and the animals are not treated with steroids, hormones, antibiotics or growth-stimulating drugs.
-Organic food is far more environmentally sustainable than mainstream farming practices. Organic food practices tend to be more traditional, for example, farmers may use crop rotation to prevent nutrient depletion of the soil. More emphasis placed upon working in harmony with existing ecosystems to preserve future agriculture.
–Chemical runoff is the #1 cause of diminishing marine life (this is where residues of herbicides etc enter our drinking supply, waterways and coastal areas) so organic farming significantly reduces this impact.
-Research has suggested that organic food can be higher in Vitamin C, and minerals such as phosphorus, magnesium and iron, with lower nitrate levels. It is estimated that organic produce contains up to one-third more antioxidants than conventional produce.
-Up to 50% more plant, insect and bird life is found on organic farms, so buying organic food is supporting biodiversity and our native wildlife.-
-Going organic for 1 year could see you avoiding the consumption of up to 2kg of food additives! This significantly reduces the burden placed on your liver, as it is your liver’s job to detoxify any toxins and wastes in the body.
By Phoebe Ackland (BHSc Naturopathy)