Organic food is not just a term that you use when you want to pay more for something, although it comes with a hefty price tag. It’s an agricultural process which ensures there is less contamination than normal food, and the long-term health of the soil is preserved. The ADA explains what an organism ‘is made up’ of and its role in the ecosystem, so that you can understand more about this kind of food and how it compares with others!
What’s in Organic Food?
Organic farming advocates restrict the use of synthetic fertilizers and pesticides, as well as managing animals according to their natural instincts. There are, however, many differences between organic and conventional food. Organic foods have a range of nutrients that can be beneficial to your health. They also contain lower levels of contaminants than conventional products.
What is ‘Certified Organic’ food?
Organic food has been given rights by the United States Department of Agriculture because it emphasizes the agriculture of sustainable, sustainable and environmentally friendly methods. Organic food is grown in non-industrial surrounds. Organic certification is monitored by a government body such as USDA
Does the label really matter?
Organic produce contains less pesticides and is GMO-free as compared to regular produce.
Concerns About Eating Organically and Non-Organically Grown Products
Organic food is grown with minimal use of harsh chemicals or fertilizers like pesticides and herbicides. Pesticides and herbicides that have been banned from organic food include glyphosate, DDT, atrazine, chlorpyrifos, digoxigenin, methyl bromide, etc. Organic farmers don’t apply any chlorine to the soil. Chemical fertilizers used on conventional crops pollute the ground water.
Organic food can often be more expensive because the farms and grocery stores rely on the use of herbicides, which means they don’t spray insecticides in their fields. Organic produce can also be slightly smaller, with less nutrients than its non-organic counterparts.