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Buying organic meat means that you’ll get more of certain healthy fats and minerals. But it also reduces the risk of eating carcinogens from the feed that conventional livestock are given.
In addition, organic farms must use fertilizers that do not contain sewage sludge, synthetic chemicals or genetically modified seeds. These farming practices help to reduce greenhouse gases, and promote biodiversity.
Natural Origins
The organic meat market is booming and can offer a more wholesome and sustainable source of protein for your diet. Unlike conventionally raised meats, which are often contaminated with dangerous antibiotics that increase resistance and synthetic hormones, organically raised livestock meet strict cultivation standards. They graze on grass and forage, and are not confined to small spaces for extended periods of time. They also consume a mix of healthy omega 3 and 6 fats and avoid GMO feed and chemicals.
While the term natural is sometimes used interchangeably with organic, it does not require that livestock be raised under the same conditions. To be considered natural, a product must contain no artificial ingredients or added colors and be minimally processed.
Meat production is one of the major contributors to global climate change. By requiring that animals eat a mixture of grass and organic feed, organic farms reduce the use of synthetic pesticides and fertilizers, which minimizes soil contamination and promotes biodiversity.
Superior Nutritional Profile
Organic meat can offer a more wholesome and sustainable source of protein for your diet. Because of strict cultivation standards, the animals that produce organic meat are fed natural foods that don’t contain pesticides or chemical fertilizers that pollute the environment.
The animals are also not given antibiotics or growth hormones. The use of antibiotics can contribute to the development of resistant strains of bacteria, and growth hormones may disrupt hormonal balance and increase the risk of certain cancers.
A European study published in 2016 found that organic meat contains higher levels of a number of nutrients than conventionally-produced varieties, including omega-3 fatty acids and vitamins and minerals. In addition, organic meat has lower concentrations of two saturated fats linked to heart disease.
More Wholesome
Organic meat is not just about a healthier source of protein for your diet; it's about the animals' quality of life, too. It's about ensuring that the animals have a free and natural lifestyle, and aren't confined in tightly packed conditions.
A growing number of people are consuming organic meat and other foods that are produced naturally. Organic farming practices also require that the farmers are environmentally aware and committed to sustainable agriculture.
The whole organic food chain, from farmer to abattoir to the retailer, is regularly inspected by one of the national certifying bodies, and detailed records are kept along the way to make sure all that's claimed on the label is true. This ensures that you are eating genuine organic meat. The organic meat also carries the guarantee that no antibiotics, growth hormones or other chemical additives have been used. This is particularly important for your health as a consumer of meat and dairy products.
Sustainable
Choosing organic meat offers a more wholesome and sustainable source of protein for your diet. It is produced using humane, healthy farming practices. This helps the environment by reducing negative environmental impacts, while supporting healthier soil, biodiversity and water.
Organic meat can be found in supermarkets, specialty stores and through local farmers. In addition, it is also available through online retailers. It generally costs more than conventional meat, but it is a good investment in your health and the health of our planet.
The USDA regulates several standards for organic meat. For example, animals must be fed only organic grains and be free of antibiotics and added hormones. They must spend most of their time outdoors and have access to pasture. These requirements help to reduce the use of synthetic fertilizers and pesticides, which can run into the soil and water supply and negatively impact human health. Organic meat is also often richer in omega-3 fatty acids and has less potentially harmful saturated fats.
Frequently Asked Questions
What are organic food products?
Organic produce can be grown without the use of pesticides or synthetic fertilizers. There is no use of growth hormones and no animal testing. These crops can naturally grow, so no chemicals are used by farmers to combat pests or weeds.
Organic farming practices preserve soil quality and help conserve water resources. Organics are also better for your health as they contain more nutrients that conventional food. Organic products have a higher fiber content and are lower in calories and fat than conventionally manufactured ones.
What is the difference in organic and non-organic foods?
Organic food does not contain pesticides, chemical fertilisers, sewage waste, irradiation, genetic modification. Organic farming practices are good for soil health, water quality, animal welfare, and the environment.
Inorganic foods may be grown with chemical fertilizers, pesticides, or sewage sludge. Irradiated foods are treated with radiation; genetically modified organisms (GMO) are created through biological engineering techniques.
"Organic" and "natural" are often interchangeable. Natural does not necessarily have to mean organic. Natural products can also be labeled with synthetic ingredients.
Organic produce is more nutritious than traditional produce due to the fact that it contains less harmful chemicals and pesticides. Organic farmers don't use any artificial fertilizers, hormones or antibiotics.
Does organic mean it is pesticide-free?
Organic food does not contain pesticides or chemicals and is therefore chemical-free. This means that organic food is often free of pesticides and fertilizers.
Because it is free from harmful additives, organic produce has higher nutritional value than conventionally produced food.
The USDA National Organic Program (NOP), requires that farmers follow strict guidelines when growing organic crops.
These guidelines address soil preparation, crop rotations, pest control, water conservation, harvesting, and other practices.
Organic farming methods also benefit wildlife and natural environments.
Organic foods are 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 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 instance, one study showed that children who consumed organic meat had 33% less blood lead levels than children who did not. Another study concluded that pregnant women should avoid consuming conventional fish due to high levels of mercury.
Organic food seems to be safer than the non-organic. Experts recommend that you choose fresh fruits and vegetables whenever possible to lower your chance of developing cancer or other diseases.
What are the health benefits of organic farming
Organic farming allows farmers to produce food using only natural methods. Farmers do not need to worry about harmful pesticides harming their crops or animals.
Organic farming also allows for more natural fertilizers. These fertilizers promote healthy plants and decrease the amount of chemicals used.
Organic farming is also beneficial for the environment. To recycle nutrients back into soil, farmers often resort to composting. This helps to reduce pollution and conserve valuable resources.
As well as helping the environment, organic farming increases crop yields. Because organic farming uses less water during the growing season, this is why it is so successful.
Organic farming methods can also result in higher prices for farmers' produce. Consumers who are more informed about the dangers of pesticides or chemical fertilizers will demand healthier food.
This raises the demand to produce organic food products. Organic farming has become increasingly popular.
Statistics
- 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)
- Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (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)
- 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)
External Links
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- EWG's 2022 Guide for Shoppers to Pesticides on Produce
- Clean Fifteen (tm) Conventional Produce Using the Least Pesticides
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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 Concerns - A Review - Journal of Food Science and Technology
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How To
Organic foods are healthier and more nutritious.
Organic foods are grown without the use chemical pesticides or synthetic fertilisers. They are grown naturally without artificial inputs such pesticides and herbicides. 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. NOP regulations make sure that organic agricultural product conforms to 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.
For producers in the USA who want their products "organic", there are two kinds of certification programs: one for farmers or ranchers and one for manufacturers. Each program requires an annual audit of operations to ensure compliance with strict standards. There are several certifying organizations that offer these services. These include the CCOF Certified Organic Farmers & Ranchers as well as Quality Assurance International and the American Grassfed Association. 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 (ERS), organic agriculture accounted in 2013 for $4.7 Billion in sales. The retail spending on organic products accounted for nearly $1.5 billion in 2013, 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 the quality of organic food is worth it. Consumer Reports conducted a survey in 2015 and found that 88 percent of respondents would pay more for organic foods if they had higher nutritional value. A Health Affairs study also found that organic food consumers are less likely to develop health problems such as diabetes, cancer, obesity, heart disease, depression, and other diseases.
There is no evidence to suggest eating organic foods can treat or prevent any diseases. However, some studies have suggested that they might be beneficial for your health as they may reduce your exposure of pesticides and contaminants. One example is the conclusion reached by a review of 31 studies, published in 2010, that organically reared beef was significantly less toxic than conventionally-raised beef. A separate analysis of eleven studies published in 2012 led to similar conclusions.
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. 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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