Organic Food: The Art of Longevity
Creating a commitment to healthy eating is a great start to a healthier life. Although we eat more fruits, vegetables, whole grains and good fats, there is, however, a question of food safety, nutrition and sustainability. How food can affect your health and the environment.
This asks the questions:
What is the difference between organic food and traditional foods?
Is organic is always better?
What about locally-grown food?
The term organically refers to the way agricultural products are cultivate and processes. To label the product as organic, it must meet and maintain specific requirements. Organic crops must be grown on safe land, have no modifications and must remain separate from conventional products. Farmers can’t use synthetic pesticides, bio-engineering genes (GMO’s), oil-based fertilizers and sludge-based fertilizers.
The benefits of organic!
Organic food offers various benefits. Some research suggests that organic foods are with more useful nutrients, such as antioxidants, than their conventional cultivated colleagues. In addition, people with food, chemical or preservatives allergies often recognize their symptoms as if they are diminishing or disappearing when they eat only organic foods.
Organic products contain fewer pesticides. Pesticides are chemicals such as fungicides, herbicides, insecticides and these chemicals are used in conventional farming and residues remain in the food we eat. Organic food is often fresher. Fresh foods have a better taste. Organic foods are usually fresher, because they do not contain preservatives that make it last longer. This products are often (but not always, so I see where they are) produced in small farms near which they are selling. Organic farming is better for the environment. It practices reduce pollution (air, water, soil), conserve water, reduce soil erosion, increase fertility of the soil, and useless energy. Pesticide-free agriculture is even better for birds and small animals in the vicinity. But as well as for people who collect our food.
Biologically grown animals do not take antibiotics, growth hormones or animal by-products for feeding. The use of antibiotics in conventional meat production helps to create strains of antibiotic-resistant bacteria. This means that when someone gets sick of these types, they will be less sensitive to antibiotic treatment.