Benefits of Organic Foods

  • Better overall health

Because organic food is not produced or processed using chemical pesticides or chemical fertilizers, it does not contain any toxic elements which would affect human health in harmful ways. The use of natural techniques such as green manure to fertilize the lands, and crop rotation for pest and disease control work extremely well in producing safer, healthier, and tastier final food products.

  • Antioxidant content

Latest studies propose that the consumption of organic food can contribute to an increased intake of nutritionally advantageous antioxidants. The positive impacts of antioxidants obtained from organic foods include prevention of heart disease, cancer, vision problems, premature aging, and cognitive malfunction.

  • Improved Heart condition

Exclusive grazing on natural grass increases the amounts of CLA (conjugated linoleic acid) found in animal products. Energy from the sun is easily taken in by natural grass via photosynthesis, and is then converted into organic CLA by the herbivores that feed on it. CLA is a heart-healthy fatty acid with the potential of bolstering cardiovascular protection.

  • Antibiotic resistance

Humans are susceptible to various health issues and diseases. When humans consume non-organic food products, they indirectly end up consuming the harmful chemicals in pesticides as well as antibiotics, growth hormones and vaccines which animals might be injected with. This may alter the immune system thereby rendering the human body less effective in defending itself against diseases. The benefit of organic foods is that their production processes does not involve any harmful chemicals, which therefore do not end up in the body.

  • Better taste

The use of natural and environmentally friendly agricultural production techniques is revealed to be the reason for the better taste in organic food products. It has been reported that the taste of organic vegetables and fruits are of higher quality compared to those that are conventionally grown. This is primarily due to the lack of any toxic chemicals, which drastically affect the taste of the produce.

  • Pesticide cutback

Children and fetuses are most vulnerable to pesticide exposure because their immune systems, bodies, and brains are still developing. Exposure at an early age may cause developmental delays, behavioral disorders, autism, immune system harm, and motor dysfunction. Pregnant women are more vulnerable due to the added stress pesticides put on their already taxed organs. Plus, pesticides can be passed from mother to child in the womb, as well as through breast milk.The widespread use of pesticides has also led to the emergence of “super weeds” and “super bugs,” which can only be killed with extremely toxic poisons like 2,4-Dichlorophenoxyacetic acid (a major ingredient in Agent Orange). Chemical pesticide consumption is linked to a variety of diseases and disorders, namely cancers, digestive dysfunctions, headaches, ADHD, birth defects, weakened immune systems, and even premature death. Organic foods are free of chemical pesticides, and that is why they are preferable for better overall health. As much as pesticides have the ability to keep certain pests away from the crops, they also contain potent harmful chemicals like organophosphorus. Organophosphorus is associated with various developmental disorders such as ADHD and autism. Organic food products therefore offer better healthy living, especially for children who can be potentially affected by pesticide toxins during their developmental ages.

  • Stronger immune system

Traditional or industrial farming practices aim at enhancing production and farm output by any means necessary. For example, the notion of producing more cereals, more meat and bigger fruits through genetic modifications and use of growth hormones seems to solve some of the world’s food insecurity concerns, but only on the surface. The effects are not yet visible, but in the long-term the consequences are sensitivity to allergens and a major reduction in immune system strength.

By eating organic foods, the risks of a weakened immune system are significantly reduced because organic foods are not altered at all. In fact, organic foods have quality and higher vitamin and mineral contents that help to strengthen the human immune system.

  • Organic products are poison-free

Organic farming does not use any dangerous chemicals to keep away pests and diseases. Since these practices are natural, they do not harm the consumers of the produce. Adverse effects on the soil, such as biomagnification are lessened via the practice of organic farming as chemical pesticides, fertilizers, herbicides, and artificial growth hormones are all prohibited on an organic farm. Therefore, organic food products are free of contamination with health harming chemical substances, and soil used in organic farming always stays poison-free.

  • Consumption of highly nutritious food products

Organic food products such as organic fruits, organic vegetables, organic meat, organic milk, organic fish, and organic produce contain very high nutritional content because they do not contain modified ingredients compared to the conventional agricultural food products. Another factor that makes them highly nutritious is that they are given time to develop and are provided with the best natural conditions for growth. The vitamin and mineral contents of organic food products are always high, as healthy soil allows the plants to access all nutrients that they require from it.

  • Organic foods are not genetically modified

The food safety advocates believe GMOs (Genetically Modified Organisms) are one of the leading causes of slowed brain growth, internal organ damage, gastrointestinal disorders, and thickening of the digestive tract. Thus, the health benefit of consuming organic food is that they are free of GMOs, a very common component in conventional foods.

  • Environmental safety

Organic foods are locally grown and pose very minimal interference to environmental resources. Since harmful chemicals are forbidden in organic farming, there is minimum water, air, and soil pollution therefore ensuring a healthier and safer environment. To be precise, organic farming lessens the long-term human health implications caused by air, water, and soil pollution.

  • You have the certainty you are consuming fresh food

Organic food products are guided by very strict standards of production, processing and preparation. At no time will you find any chemical preservatives used in organic foods. As such, organic food is often fresher and full of flavor since it doesn’t make use of any artificial preservatives to make it have a longer shelf life. The majority of organic food products are sold locally close to where they are produced.

  • Reduced chances of food-borne illness

There have been several reported cases of food-borne illness outbreaks. Eggs, spinach, peanut butter, melons, and foods from fast food restaurants have topped the list of ilness-causing foods as their production is primarily centered on agribusiness gains. Even animals are sick as a big percentage of them are drugged, vaccinated, and fed on animal byproducts to enhance their productivity so as to meet the ever-growing agribusiness demands.

This practice is known as concentrated animal feeding operations (CAFOs) and it causes deadly drug-resistant infections which are acquired by the end consumer when the food products are eaten. The best way to prevent food-borne illness outbreaks is to opt for organic food.

  • Consumption of higher quality meat and milk

Organic meat and milk is of the highest quality. There are claims that meat is not good for human health. However, it is the CAFOs that normally worsen meat and milk quality by introducing foreign and unhealthy antibiotics as well as other drugs in the final food product.

When you consume milk and meat that is organically produced, prepared and processed, you are guaranteed of products with higher quality vitamins and minerals. For instance, organic milk has been proven to have 60% more omega-3 fatty acids, antioxidants, vitamins, and CLA than non-organic milk.

  • Lower levels of toxic metals

By now, it’s clear that whatever we ingest indirectly comes from the soil together with other physical environmental interactions. So, the fact that organic farming doesn’t use agrichemicals for crop production means minimized consumption of toxic metals. New studies confirm that conventional crops have 48% higher levels of the toxic metal cadmium than organic crops.