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Frequently Asked Questions
What are the best organic vegetables for you?
Organic vegetables are the healthiest and most nutritious foods available to humans. They are considered the healthiest food on Earth.
Organic produce is organically grown without pesticides. These chemicals pose severe dangers to our health as well as the environment.
Organic produce contains more nutrients, vitamins and minerals. Because we absorb these nutrients better from organic foods, this makes them healthier.
Organic vegetables are delicious and safe to eat. Organic produce is free from known side effects.
All grocery stores can carry organic produce. Organic fruits and veggies can be purchased at any grocery store provided they comply with USDA guidelines.
What are the benefits of organic farming?
Organic farming allows farmers to produce food using only natural methods. Farmers don't have worry about whether harmful pesticides are affecting their crops or animals.
Organic farming also permits for the use of natural fertilizers. These fertilizers promote healthy plants and decrease the amount of chemicals used.
Organic farming can also be environmentally friendly. Farmers often use composting techniques to recycle nutrients back into the soil. This reduces pollutants and conserves precious resources.
As well as helping the environment, organic farming increases crop yields. This is because there is much less water used during the growing season.
Organic production methods mean farmers can get higher prices. Healthier foods are demanded by consumers who are more aware of the dangers posed by pesticides and chemical fertilisers.
This leads to a greater demand for organic food products. For these reasons, organic farming is becoming increasingly popular.
Is organic meat more nutritious?
If you've been paying any attention, you likely already know the answer. Here's the problem: Organic food is becoming more sought-after, while traditional food continues to decline in popularity.
The reason why organic foods continue to rise in popularity is that they are healthier for us. Organic products are healthier for us and the environment.
There are many sides to this coin. Organic produce takes longer to grow, and it requires more resources. Organic food can be more expensive than its nonorganic counterpart.
Organic meats tend to be more expensive than those raised conventionally. However, there are ways to reduce these costs without sacrificing quality.
Buy locally to save money. Locally grown produce helps to keep the prices down because farmers are given incentives to grow healthy crops.
You can also look for deals to reduce costs. Many organic products can be purchased at a discount.
Another way to save money? Eat less meat. Feeding livestock can be very expensive.
There are many reasons why organic food is better for our bodies and the planet, but we should be careful not to overlook the cost.
Are organic foods better for us?
According to the Environmental Working Group's latest report on pesticide residues in foods, organic fruits and vegetables had nearly half the level of pesticides compared with non-organic versions. Organic strawberries contained four times more pesticides that their conventional counterparts, and organic apples contained eight percent less.
Studies have also shown that organic foods reduce the risk of mercury and lead poisoning. One study found that organic meats had 33 percent less lead in children than the levels of those who did not eat them. Another study concluded that pregnant mothers should avoid eating conventional fish because of the high levels mercury.
Organic food appears to be more safe than non-organic. Experts recommend that you choose fresh fruits and vegetables whenever possible to lower your chance of developing cancer or other diseases.
Statistics
- According to a study performed by consumerreports.org, organic products, compared to non-organic products, ranged anywhere from 13 percent cheaper to 303 percent more expensive. (en.wikipedia.org)
- To provide the highest quality products and services to every customer, with a dedicated workforce that puts the customer first and takes the extra step to achieve 100% customer satisfaction and loyalty. (hollinsorganic.com)
- Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)
- As for organic meat, regulations require that animals be raised in living conditions that accommodate their natural behaviours (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones. (usda.gov)
External Links
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- Organic food and impact on human health: Assessing the status quo and prospects of research - ScienceDirect
- Technical note: Simultaneous carotenoid and vitamin analysis of milk from total mixed ration-fed cows optimized for xanthophyll detection - ScienceDirect
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- Occupational Pesticide Exposures and Cancer Risk: A Review: Journal of Toxicology and Environmental Health, Part B: Vol 15, No 4
- Genetically modified foods - safety, risks and public concern - A review - Journal of Food Science and Technology
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- PubMed Assessment of the micronutrient compositions of plant foods from conventional and organic agriculture methods.
- PubMed: Comparison of the total phenolic, ascorbic acid and freeze-dried strawberry, marionberry, and corn grown with conventional, organic, sustainable agricultural practices.
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How To
Organic foods: Are they safer and more nutritious?
Organic foods are produced without the use of chemical pesticides and synthetic fertilizers. They are grown in natural environments without artificial inputs (fungicides/herbicides/hormones, antibiotics or genetic engineering). Organic farming practices include crop rotation, cover crops, composting animal manure, recycling wastewater, and integrated pest management (IPM).
In 2002, USDA National Organic Program was established. It regulates the handling, processing, labelling and sale of organic products within the United States. Organic agricultural products must be produced in accordance with federal standards as set out by the Federal Food, Drug, and Cosmetic Act. The NOP regulations also require that organic products are free of prohibited substances such as pesticide residues and genetically modified organisms.
There are two types available in the U.S. for producers who want their products to be labeled "organic". One for farmers and ranchers, and one for manufacturers. Both programs require audits of operations each year to ensure that they are meeting strict standards. These services are offered by several certifying agencies, including CCOF Certified Organic Farmers & Ranchers and Quality Assurance International. Each of these organizations provides third-party verification to verify that farms are following strict guidelines in regards to environmental stewardship, labour practices and care for livestock.
According to the USDA's Economic Research Service, organic agriculture accounted for $4.7 billion in sales in 2013. In 2013, organic agriculture accounted for $4.7 billion in sales. This represents a 23-percent increase over 2009. This period saw a 12 percent increase in grocery store sales. Spending directly on organic produce grew by 29 percent while that on meat, poultry, eggs and seafood only grew by 1 percent.
Organic food is more expensive, but consumers believe its quality is worth the extra cost. Consumer Reports' 2015 survey found that 88% of respondents would spend more on organic food if it had higher nutritional values. Health Affairs also published a study showing that organic foods are less likely for people to get heart disease, diabetes, cancer, or obesity.
While there is no evidence that organic food can prevent or treat any diseases, there are some studies suggesting that eating them may improve your overall health by reducing your exposure to pesticides and other contaminants. According to a 2010 review of 31 studies, organically raised beef showed significantly lower levels in toxic chemicals and parasites than conventionally produced beef. A separate analysis of 11 publications from 2012 produced similar results.
A 2014 report from the Environmental Working Group looked at data from the Department of Agriculture's Agricultural Marketing Resource Center and found that the incidence of foodborne illness caused by E. coli, salmonella, listeria monocytogenes, campylobacter, and verotoxin-producing E. coli O157:H7 decreased when comparing organic to non-organic chicken, pork, beef, lamb, milk, and cheese. The report also pointed out that E.coli 157 caused human illness declined in both children and adults following 2006 when USDA established stricter organic standards.
Resources:
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[TAG38]FOODS WE EAT EVERY DAY To Add Years To Our Lives❤️Plant-Based Vegan Advice From Bob and Fran We encourage you to watch this video to the end to optimize the |
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[TAG39]Researched articles about eating Organic food |
