Why Choose Organic
by Jai Hambly, Master Gardener
Did you know that organic food has been tested to be far more nutritious than ordinary store-bought food? There was a four-year study called the Quality Low Input Food Project that was done in the European countries to check this out and here is what they found out:
- There were higher levels of beneficial minerals such as iron and zinc available
- More antioxidants were found in organic fruit and vegetables to the tune of 40%.
- Organic herds produced milk that had 90% more antioxidants.
Another thing to note is that non-organic food has been sprayed with all sorts of toxins like pesticides and herbicides. These are harmful to your health. Organic vegetables and fruits are not sprayed with these poisons.
Some fruits and vegetables are sprayed more heavily than others and therefore have more toxins. Here are the foods, grown conventionally, with lowest pesticide residue:
Broccoli
Sweet corn
Onion
Kiwi
Mango
Cabbage
Asparagus
Banana
Pineapple
Avocado
Sweet peas
Eggplant
Here are the ones with the highest pesticide residue:
Imported grapes
Potatoes
Nectarines
Sweet bell peppers
Peaches
Celery
Spinach
Strawberries
Lettuce
Apples
Pears
Cherries
One thing to be aware of is that not all foods labeled organic is truly organic. This label has been greatly misused over the years. For example, milk that is labeled organic is still pasteurized and not raw. Raw milk is the preferred form of milk and, when pasteurized, is associated with various health problems as is non-organic milk.
So how do you know when something is truly organic? Look for the USDA Organic seal. This seal is only given to growers and manufacturers who meet very strict standards.
Growing to be healthy is our right, and demanding and consuming organic foods is the best way toward attaining healthy bodies.
For more data on Organic Gardening go to www.organiclivingforall.com