Organic food has become easier to find and more popular in recent years.. Still, many consumers wonder if organic food is worth the often extra cost. Many of the benefits of organic foods have come to consumers through greater availability, lots of word of mouth exposure, and the promotions put on by advocates of eating organic food. Fortunately, there has been numerous research projects, and several solid arguments supporting the use of organic foods in everyday eating.
Several recent studies on farms which produce organic foods determined that organic farms don’t release chemical pesticides into the ground, the air and, most importantly, the water table. Some of the inorganic, synthetic pesticides are known to be harmful to humans and wildlife and the earth.
Organic farms also are superior to conventional farms when it comes to maintaining surrounding natural ecosystems. This includes, maintaining healthy populations of natural plants, insects and indigenous animals. To maintain a healthy soil, they must rotate crops more frequently..
When researchers calculated the energy use of organic food producing farms, it was found that organic farms used less energy and generated less packaging and chemical waste than conventional produce farms. Organic produce farms have about 20 percent less yield when they use half the fertilizer, and 97 percent less pesticides than conventional farms. And the cost savings, and the benefit to the environment has an effect of offsetting the reduction in yield.
Others feel that organically used soil is of a higher quality and maintains higher water retention than farms that raise produce conventionally. Organic farms can improve their yield during years of less than average rainfall..
In one study on organic farming techniques, a comparison of an organic farm and a conventional farm during a drought season, the yields of soybeans were between 50 and 90 percent better than traditional farms. Organic corn yields were mixed but, on average, the farms were on par with conventional farms.
Consider the risk of pesticide exposure on farm workers. Farm workers on organic farms are spared the health risks of being exposed to pesticides, which are great, even when used correctly. Pesticides made from organophosphates, in particular, can cause serious acute health problems with over-exposure. Long term exposure, unfortunately, is associated with breathing problems, memory problems, skin conditions, cancer, miscarriages and birth defects.
To make matters worse, those who eat food not grown in an organic fashion can be exposed to both pesticides and herbicides that remain on the food. This is why all produce from conventional farms should be washed carefully, but it still can’t be eliminated completely. Exposure to certain herbicides is known to cause birth defects, even in small doses. Sadly, one recent study showed that the greatest source of pesticides in babies is through the dietary consumption of food not grown in an organic fashion.
Another study, on a happier note found that a group of children reduced their levels of organophosphate pesticide when they switched to an organic diet.. In addition, studies have shown that organic food actually tastes better in taste tests than conventional food.
Consider making the switch to organic food and keep your family as healthy as possible.. The benefits to the environment and likely to your family’s health are considerable.
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