Organic Food

Eating organic food may reduce exposure to harmful chemicals and toxins such as pesticides and antibiotic-resistant bacteria. Limited studies suggest that organically grown crops contain less harmful nitrates and are rich in vitamins, minerals and antioxidants. Also, dairy and meat that is organic have more of the beneficial omega-3 acids present. And according to many consumers, including me tastes better and feels more nourishing. As they say, people judge with their dollar, and interestingly, in the last 20 years, the popularity of organic food has risen. With a worldwide market projected to be valued at $484 billion by 2030. 

There are limited scientific reports to support the belief that organically produced food is more healthy. However, we should always look at who funds the information to see if bias exists. In the meantime, I, like millions of others, will trust my taste buds and the results on my health. Remember that organic practices are better for the environment and the animals. 

Organic relates to the method of food production which has been grown or raised without:

• Artificial chemicals.
• Hormones.
• Antibiotics.
• Genetically Modified Organisms (GMOs).

The food must be free of artificial additives to be classed as organic, including artificial sweeteners, preservatives, colouring, flavouring, and monosodium glutamate (MSG). Natural fertilisers like manure improve plant growth. And animals are not given antibiotics or hormones to enhance development or production. 

Organic farming methods improve soil quality and the land's conservation, reducing pollution.

Summary

Organic food tends to be more expensive. Therefore consumers are not buying it based on cost but on the benefits. The consumer is no fool, especially where costly everyday food is concerned, so there must be a benefit. The environmentally friendly production techniques indicate that the food is naturally produced. However, my final test is taste and how I feel after eating it, which is healthy and energetic.