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Frequently Asked Questions
Which are the best organic vegetables?
Organic vegetables are the best and most nutritious food source. They are the best food on earth.
Organic produce can be grown without the use of pesticides herbicides fungicides and chemical fertilizers. These chemicals pose severe dangers to our health as well as the environment.
Organic produce contains more nutrients, vitamins and minerals. This makes them more healthy because organic produce absorbs nutrients better.
Not only do organic vegetables taste delicious, but they are also safe to eat. Consuming organic produce has no known side effects.
You can find organic fruits and veggies at any grocery store. They can be labeled organic if they are grown according to USDA guidelines.
What is organic beef?
Organic meat is food that has not been treated with pesticides or artificial fertilizers. This also means that animals weren't given any genetically modified feed. This makes it safe for human consumption because there aren't any harmful chemicals in the meat.
Organic meats are also better for our environment. When we eat organic foods, we reduce the pollution in landfills, rivers, lakes, etc. Organic farmers don't use harmful chemicals to kill birds and insects, which helps wildlife.
The best way to ensure that you eat healthy organic meats is to buy them locally whenever possible. Local buying helps to keep money in the community, rather than moving out of state. Local businesses often pass on savings to customers shopping locally. Local businesses are more likely to keep jobs here than export them abroad.
Organic foods are better for us.
The Environmental Working Group's most recent report on pesticide residues found in food shows that organic fruits and veggies had almost half the pesticide content of non-organic. Organic apples had eight times less pesticides than nonorganic apples. However, organic strawberries had four times the amount of pesticides as their conventional counterparts.
Research has also suggested that organic food may reduce mercury and lead exposure. For example, one study showed that children who ate organic meat had 33 percent lower blood lead levels than those who didn't consume organic meats. Another study concluded that pregnant women should avoid consuming conventional fish due to high levels of mercury.
Organic food tends to be healthier than nonorganic. However, to reduce your risk of cancer and other diseases, experts recommend choosing fresh fruit and vegetables whenever possible.
What are organic beauty products?
Organic Beauty Products don't contain synthetic chemicals such as parabens. These ingredients are common in cosmetics such as shampoos, perfumes, and cosmetics.
Organic beauty products are also free from animal testing and do not contain any genetically modified organisms (GMO).
The USDA defines the term' organic' as "a system of production that fosters cycling of resources" and has been used for decades to describe foodstuffs grown without pesticides.
The harmful effects of chemical compounds on our bodies have led to an increase in the demand for ecofriendly beauty products.
These include cancer, allergies, skin irritation, hormonal imbalance, and premature aging.
Organic beauty businesses are committed to providing safe, healthy products that consumers can use while protecting the environment.
How do I know if my produce is organic?
If you want to make sure that you are buying organic produce, look for these three labels:
USDA Organic Certified: Produces certified by USDA as 100% organic.
Certified Naturally Grown – Produce that meets strict organic standards but has not received USDA certification.
Pastured/Free-range - Made from animals that graze on grass and herbs outdoors.
These labels are used to indicate that the product meets specified criteria.
- No pesticides nor synthetic fertilizers
- There are no genetically modified organisms
- The animal is never given antibiotics
- Animals never receive hormones
- There are no growth-promoting drugs
- No feed additives
- No artificial ingredients
- No irradiation
- No sewage effluent
- GMOs prohibited
- Antibiotics have never been administered
- No hormones ever given
- No growth-promoting drugs
- No feed-additives
- No artificial ingredients
- No sewage waste (if it's non-GMO).
- No irradiation
I hope you found the article useful.
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 allows for natural fertilizers to be used. These fertilizers aid in the growth of healthy plants as well as reducing the amount chemical waste.
Organic farming is also eco-friendly. To recycle nutrients back into soil, farmers often resort to composting. This reduces pollution and conserves valuable resources.
Organic farming improves crop yields while also helping the environment. This is because organic agriculture uses less water in the growing season.
Organic production also means that farmers get higher prices for their products. Healthier foods are demanded by consumers who are more aware of the dangers posed by pesticides and chemical fertilisers.
This increases demand for organic food products. For these reasons, organic farming is becoming increasingly popular.
What's the difference?
Organic food is produced without pesticides, chemical fertilizers, sewage sludge, irradiation, or genetic modification. Organic farming practices support soil health, water quality, and animal welfare.
Inorganic food is grown with pesticides and chemical fertilizers. Radiation is used to treat irradiated food; biological engineering techniques are used to create genetically modified organisms (GMO).
The term "natural" is often used interchangeably with "organic." Natural does not always mean organic. Natural products can also be labeled with synthetic ingredients.
Because organic produce contains fewer harmful chemicals, pesticides, and fertilizers than conventional produce it is more nutritious. Organic farmers don't use any artificial fertilizers, hormones or antibiotics.
Statistics
- 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)
- Brands participating in this challenge are committed to using 100 percent sustainable cotton by 2025.[5] (en.wikipedia.org)
- 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)
- When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)
External Links
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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 food safety and public concerns: a review by Journal of Food Science and Technology
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[TAG23]
- The impact of organic food on human health: Assessment of the status quo, prospects for research - ScienceDirect
- Technical note: Simultaneous analysis of vitamin and carotenoid content in milk from cows fed total mixed rations. Xanthophyll detection is possible - ScienceDirect
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How To
Organic foods: Are they safer and more nutritious?
Organic foods are grown without the use chemical pesticides or synthetic fertilisers. They are grown under natural conditions without artificial inputs such as fungicides, insecticides, 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 Programs (NOP) were established to regulate the production and handling of organic products that are sold in 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. Organic products must also be free from banned substances, such as pesticides residues, growth hormones and irradiation.
In the U.S., there are two types of certification programs available for producers who want their products labelled "organic": one for farmers and ranchers and another for manufacturers. Both programs require annual audits of operations to verify compliance with rigorous standards. This service is offered by several certifying agents, such as the CCOF Certified Organic Farmers & Ranchers or 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 USDA’s Economic Research Service, organic farming accounted for $4.7Billion in 2013 sales. Retail spending on certified organic products reached nearly $1.5 Billion in 2013. This is a 23 per cent increase from 2009. Groceries sales increased by 12 per cent during this time. Spending on organic produce directly increased by 29.9%, while meat, poultry eggs, and seafood spending grew only by 1%.
Organic food is more expensive, but consumers believe its quality is worth the extra cost. According to a 2015 survey conducted by Consumer Reports, 88 percent of respondents said they would pay more for organic food if it meant higher nutritional value. Health Affairs also published a study showing that organic foods are less likely for people to get heart disease, diabetes, cancer, or obesity.
Although organic foods are not proven to prevent or treat certain diseases, some research suggests that they could improve overall health and reduce exposure to pesticides. In 2010, a review that included 31 studies concluded that organically-raised beef had lower levels of parasites and toxic chemicals than conventionally reared beef. A separate analysis of 11 publications from 2012 produced similar results.
The Environmental Working Group released a report in 2014 that analyzed data from USDA's Agricultural Marketing Resource Center. They found that there was a decrease in foodborne illness due to E.coli, salmonella, listeria moncytogenes or campylobacter. After 2006, when USDA required stricter organic standards in animal raising for human consumption, the group noted that E.coli O157 was less common among children and adults.
Resources:
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