Organic vegetables on the shelf at an organic food market.

Transitioning to Organic Food—Why Do It?

Eating food that’s grown without toxic herbicide, fertilizers, pesticides, or GMOs shouldn’t be so difficult, but the complicated labels and high prices of organic food can put off the average consumer.

Most foods were grown organically before the 20th century, when “chemical farming” surpassed organic farming. In the 1940s, health experts began to realize that organic foods were healthier for the body than those grown with chemicals, and that’s how the organic movement began. Today, the organic food industry is growing slowly, but there is a significant difference in price that can be off-putting.

As people become more aware of what’s in the food they buy and how it impacts their body, they’re beginning to see the value of an organic diet.

If you’ve been on the fence about going for organic food, here’s what you need to know:

Difference in Micronutrients

Organic vegetables laid out on a table.

Image File Name: Organic-vegetables
Image Alt Text: Organic vegetables laid out on a table.

Research discussed in Nutrients showed that the macronutrient values of organic and non-organic foods are similar, but organic foods had a higher quality of micronutrients than non-organic foods.

Organic foods have better antioxidant concentrations as well—such as polyphenol—and organic dairy foods have more omega-3 fatty acids. Livestock and poultry that are raised without chemical interventions also produce meat with greater fatty acid profiles.

Toxic Chemicals

Non-organic food products are sprayed with herbicide and pesticides; they’re also grown with fertilizers containing harsh chemicals.

A study revealed that organic foods have fewer toxic metabolites, toxic metallic content, pesticide residue, and synthetic fertilizer. The same research also showed a connection between organic food and lowered exposure to harmful, antibiotic-resistant bacteria.

Glyphosate Levels

Environmental Research carried out in August 2020 followed the diets of four families. The families consumed non-organic food for one week and non-organic meals for the other.

In just a week, the families’ glyphosate (toxic herbicide used in agriculture) levels had dropped by 70%.

Going for an organic diet will significantly reduce toxicity in your body. Non-organic foods are known to increase antibiotic resistance and flood your body with toxins and fertilizer residue. This makes us susceptible to disease and weakens our immune, reproductive, and nervous system; it also increases the risk of cancer.

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