There has been a lot of interest in certified organic foods in the last few years. The general public is taking more of an interest in what to eat and take into their bodies to help stave off disease and illness.
Research, together with general life experience has shown that these types of healthy foods are very promising for good health, which also includes losing weight.
Foods that are organically certified have a great advantage over other ordinary foods. These foods are completely unadulterated. Unlike other normal foods, they are free of pesticides, man made fertilizers, and various other types of chemicals that supposedly enhance the development and growth of food.
I was talking with an employee a few days ago who was working at a grocery store that just sells foods grown naturally and organically. He was telling me that in order for a food to be called organic, the soil in which foods that will be grown organically in should have been free of pesticides and other chemicals for at least three years.
Other sources such as Wikipedia and The National Organic Program (NOP) say only three years as well.
Up until that point, foods that are grown in soil without pesticides and other chemicals are only labeled as being natural. So you can be assured that when you buy certified organic foods, you can rest in the knowledge that these particular foods are free of all chemicals, pesticides, and other food contaminants and enhancements when grown.
Here is a statistic you may find rather alarming. According to a 1993 report by the National Academy of Sciences (NAS), “Chemicals are up to ten times more toxic in the developing bodies of infants and children than in adults.”
To make this a little easier to understand, imagine what a sunburn is like. Then imagine that same sunburn being ten times worse for infants and children.
Here is more data I feel you should know. This is in regards to the consequences of conventional agriculture vs agriculture growing certified organic foods.
“By 1989, for example, the NAS found that conventional farm practices increased soil erosion; that the application of chemical fertilizers fostered the growth of algae in streams, bays, and estuaries, choking off oxygen and killing aquatic life, to devastating effect in the nation’s fisheries, and accounting for half of the nation’s water pollution. The leaching of these nitrate fertilizers into water sources has since been associated with bladder and ovarian cancers, and possibly colon cancer.”
Needless to say, the use of chemical fertilizers do not paint a pretty picture. Farmers and the like who continue to use artificial means to produce an increased quantity of crop just don’t understand the consequences of their actions, don't know any better, or just do so for monetary gains.
Of course if farmers were to convert to growing certified organic foods, they would take an initial loss as they would need their soil to basically rehabilitate in order to grow an increased quality of natural and certified organic foods. However, this initial loss would be made up for in future years through the quality of food grown organically.
Foods that are certified organic have become a hot topic as of late. From the above, we have seen how beneficial eating only foods grown organically can be. The environment suffers due to artificial fertilizers and other chemical use to protect and develop more quantity of a certain type of food. The quality of food takes a back seat.
Due to continued chemical assault of our soils, they are becoming more and more depleted of the natural nutrients organic farming would otherwise create through natural processes.
These certified foods have definitely become a mainstay around the world. This will become more of an important topic as the years progress. It is not only healthier to eat these types of foods on a personal basis, but it is also healthier for the environment. Choose foods that are healthy today for the promise of better health tomorrow.
Fromartz, Samuel. Organic, Inc. Natural Foods And How They Grew. First Harvest, 2007.
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