The benefit of organic food consumption as a way to avoid toxic pesticides, herbicides, and fungicides applied to crops is now well-known. Popular fruits and vegetables like peaches, pears, green beans, raspberries, spinach, and potatoes can carry an abundance of toxic residues.  Not only do studies indicate that organic foods contain up to 50% more nutrients than non-organic foods, but here are two more reasons to choose organic.

Aside from pesticides, choosing organic food avoids the practice of cold pasteurization.  Cold pasteurization involves exposing food to very high doses of radiation in order to mutate and destroy organisms, thereby delaying growth in order to extend shelf life. Many studies have found that animals fed a diet of enhanced foods suffered genetic and reproductive problems, internal bleeding, cancer, and premature deaths.

Another cause for concern is genetic modification in food, resulting in GMOs (genetically modified organisms). While many countries have banned GMOs outright, Americans have been purchasing and consuming them for more than a decade due to the absence of mandatory labeling. Certain strains of rice, potatoes, corn, and soy are just a few examples of genetically modified crops. Examining the labels of items in grocery store produce sections shows that the majority of them are processed.

So how can we protect ourselves from these three things?
Irradiated foods, for example, must have a special symbol known as a redura on the label.

Since GMOs are still not subject to labeling by the U.S. Department of Agriculture, the only way to be sure food is safe is to buy organic produce from local farmers or certified growers. Organic foods are not only non-GMO, and radiation and pesticide free, but we’re also supporting local organic farming communities.  Products labeled as certified organic have undoubtedly been documented to avoid pesticides, cold pasteurization, and genetic modification.

 

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