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For now, love yourself and enjoy this one ...
Frequently Asked Questions
Are organic foods better?
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. The Environmental Working Group found that organic apples contained eight-times less pesticides than other non-organic fruits, and organic strawberries had fourfold more than their conventional counterparts.
Some studies also suggest that eating organic food helps reduce your exposure to toxic metals, such as mercury and lead. One study revealed that children who ate organic meat had 33 per cent lower blood lead levels than their counterparts who didn't eat organic meats. Another study concluded traditional fish should not be consumed by pregnant women, due to high mercury levels.
Organic food tends to be healthier than nonorganic. Experts recommend that you choose fresh fruits and vegetables whenever possible to lower your chance of developing cancer or other diseases.
How do I know if my produce is organic?
These three labels are essential if you want to be certain that you are purchasing organic produce.
USDA Organic Certified - Produce certified by the USDA as being 100% organic.
Certified Naturally Grown: Produce that has been grown in accordance with organic practices, but has yet to receive certification from USDA.
Pastured/Freerange - Products made from animals who graze freely and are outdoors.
These labels are used to indicate that the product meets specified criteria.
- No synthetic fertilizers or pesticides
- No genetically modified organisms
- The animal is never given antibiotics
- Animals are never given hormones.
- No growth-promoting drugs
- No feed additives
- No artificial ingredients
- No irradiation
- No sewage effluent
- No GMOs
- Never gave antibiotics
- No hormones ever given
- No growth-promoting drugs
- No feed additives
- No artificial ingredients
- No sewage solids (if it's not GMO).
- No irradiation
I hope you found this article helpful.
What is an organic food producer?
Organic food producers use organic methods to grow their products. These foods include fruits and vegetables, grains, as well as dairy products.
When crops are naturally nurtured, organic food production can be achieved. This includes soil preparation, pest control, and crop rotation.
The USDA (United States Department of Agriculture), must set strict criteria for organic agricultural products.
These guidelines make it possible for consumers to have safe, healthy, and delicious food.
The benefits of eating organic range from lower levels of pesticide residues and heavy metal contamination to higher nutrient content and better flavour.
USDA Certified Organic products must be labeled with the seal "USDA certified organic".
This certification means that the product meets standards established by the National Organic Program.
Organic food not only makes us healthier but also helps to protect the environment.
Organic farming methods help conserve natural resources like water and land. Organic farming techniques also help to reduce greenhouse gas emissions which contributes to climate change.
Organic agriculture is more sustainable and uses less chemicals.
It also improves air quality because harmful gases like ammonia and nitrates are less likely to build up in the atmosphere.
There are many types to organic farming.
Conventional farming is the use of synthetic inputs like pesticides or fertilizers.
Regenerative farming includes compost, cover crops, as well as green manures that improve soil health. It also encourages biodiversity.
Agroecology concentrates on the sustainable relationship between people, plants and animals.
Permaculture promotes self-sufficiency through the design of systems that mimic nature.
What are organic food products?
Organic produce is free from synthetic fertilizers, pesticides, sewage sludge and confinement feeding. No growth hormones are used. Animal testing is also not done. These crops can be grown naturally by farmers, and they don't need to be treated with chemicals to control pests or weeds.
Organic farming practices help maintain soil quality and reduce erosion. Organics have more nutrients than traditional food, which makes them better for our health. Organic products are more nutritious than conventionally grown foods and have lower calories and fiber.
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)
- Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (en.wikipedia.org)
- Nutrients like omega-3 fatty acids were up to 50 percent higher in organic meats and milk than in conventionally raised products.[3] (en.wikipedia.org)
- 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 Shopper’s Guide to pesticides in produce
- Clean Fifteen(tm), Conventional Produce With the Least Pesticides
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- Evaluation of the micronutrient composition of plant foods produced by organic and conventional agricultural methods - PubMed
- Comparison of the total amount of phenolic and/or ascorbic acids in freeze-dried and dried marionberry, strawberry, or corn grown using conventional and organic agricultural practices - PubMed
How To
Organic food: Are they healthier and better for you?
Organic foods are made without the use or synthetic fertilizers. They are grown in natural conditions and without the use of any artificial inputs like fungicides or herbicides. Organic farming methods include crop rotation, cover, composting animal manure and recycling wastewater.
The USDA National Organic Program (NOP), established in 2002 to regulate production, handling and processing of organic products sold in the United States. The NOP regulations ensure that organic agricultural products are produced according to federal standards outlined in the Federal Food, Drug, and Cosmetic Act. Furthermore, the NOP rules require organic products to be free of banned substances such as pesticides residues and growth hormones.
Two types of certification programs are available in the United States for producers who wish to have their products labeled organic. One is for farmers and ranchers; one is for manufacturers. Each program requires an annual audit of operations to ensure compliance with strict standards. Many certifying agents offer this service, including CCOF Certified Organic Farmers & Ranchers (QA International), American Grassfed Association, and Quality Assurance International. These organizations offer third-party verification that farms adhere to strict guidelines about environmental stewardship and labour practices.
According to the USDA's Economic Research Service, organic agriculture accounted for $4.7 billion in sales in 2013. It was a 23 percent rise in retail spending for certified organic products since 2009. During this time, grocery store sales increased by 12 percent. Direct purchases of organic produce saw a 29 percent increase in spending, while seafood, meat, poultry and eggs experienced a 1 percent growth.
Organic food is more expensive, but consumers believe its quality is worth the extra cost. 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. Another study published in Health Affairs found that people who eat organic foods are less likely to suffer health problems like cancer, diabetes, obesity, asthma, heart disease, and depression.
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. 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 11 studies published in 2012 reached similar conclusions.
The Environmental Working Group's 2014 report examined data from the Department of Agriculture’s Agricultural Marketing Resource Center. It found that foodborne illnesses caused by E.coli, salmonella and listeria monocytogenes and verotoxin producing E.coli O157:H7 declined when organic and non-organic chickens, meat, lamb, dairy, and cheese were compared. The group also noted that the incidence of human illnesses due to E. coli O157 declined among children and adults after 2006, when the USDA started requiring more stringent organic standards for animals raised for consumption.
Resources:
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