The “What” and “Why” of Organic Foods
- The Environmental Protection Agency (EPA) considers 60 percent of herbicides, 90 percent of fungicides and 30 percent of insecticides to be carcinogenic.
- Some research shows that pesticides can have many negative influences on health, including neurotoxicity, disruption of the endocrine system, carcinogenicity and immune system suppression.
- Pesticide exposure may also affect male reproductive function and has been linked to miscarriages in women.
- On average, conventional produce has only 83 percent of the nutrients of organic produce. Studies have found much higher levels of nutrients such as vitamin C, iron, magnesium and phosphorus, and significantly less nitrates (a toxin) in organic crops.
- Organic foods are free of genetically modified organisms or GMOs. Not a single human study has been done that shows that GM foods are safe, but many animal studies have shown that GM foods can be damaging to various organs and tissues. If you listen to some people funded by the food industry, GMO’s are completely safe and we have nothing to worry about. Look up the work of Jeffrey M Smith (Genetic Roulette or Seeds of Deception) and may think twice about eating GM foods. Also check out the video “The World According to Monsanto” on our YouTube Page.
- Corn and soybeans make up the largest group of GM foods and 75% of processed foods contain genetically modified foods.
With all of this to think about, one key thing to keep in mind when it comes to making healthy food choices is this; Just because something is organic does not necessarily make it healthy. Since the organic food industry has exploded with new growth in the past five years, many food manufactures are taking this into account and creating organic versions of their products. Organic frosted flakes are still loaded with sugar and devoid of real nutrition, whether they are certified organic or not! If you consume them they are still going to have a negative impact on your health. Check out the shoppers guide to pesticides from the Environmental Working Group on www.ewg.org and make better, more informed decisions about nutrition.