The Basics of Organic Food

What is organic food?  Crops grown without the use of conventional pesticides, artificial fertilizers or sewage sledge.  Animals are reared without the routine use of antibotic and growth hormones.  Most food is processed without ionizing radiation.  Most organic food can be fresh or processed.  Seasonal organic food is mostly perishable, with fruits and vegetables being the most common and found in most farmer's markets and some supermarkets.  Supermarkets tend to carry higher priced organic foods, with canned goods, frozen vegetables and prepared dishes leading the lineup.  Some foods sold in supermarkets contain only a specified percentage of organic ingredients and no artificial additives.  In the past few years, organic food has seen a 17 to 20 percent growth in sales.

What kinds of benefits do oragnic foods have?  Organic farms do not release artificial additives, synthetic pesticides or herbicides into the food or land.  Diverse ecosystems are able to be sustained with a variety of plants, insects and animals.  Organic farms use less energy and produce less waste.  The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources.  Toxic farming runoff and pollutants which contaminate our water, soil, and air are eliminated.  Forage crops in rotation and retaining fence rows, wetlands and other natural areas help retain wildlife as an essential part.

What are the health benefits of organic foods?  Less toxic chemicals are ingested by the reduction of food additives and colorings.  The Environmental Protection Agency considers 60 percent of all herbicides, 90 percent of all fungicides and 30 percent of all insecticides as potentially cancer causing.  The amount of beneficial vitamins, minerals, essential fatty acids and antioxidants increase.  Organic foods have the potential to decrease cancer, coronary heart diseases and hyperactivity in children.