Ubicación: San Bernardino
ADVANTAGES OF BUYING AND EATING ORGANIC FOOD
Everywhere around the world, there is an increasing awareness regarding healthy habits about not only the food we eat but also about the impact it has on our planet. About 30 years ago, it was very rare to meet someone who is vegan, while veganism hit an all-time high in 2020.
Up to now, industrialized production methods have clearly shown severe limitations such as a worldwide contamination of the food and water by persistent pesticide residues and reduced nutrient and flavor contents through low-cost intensive food production and/or processing.
Because of this, we become more and more aware of the impact our food has on our bodies, and we continue to optimize this by switching more and more to organic food alternatives. This has some great advantages, not only for your body but also the world around you. However, did you know that there are also some disadvantages of organic food that you might not have heard of? In this article, I share the advantages and disadvantages of organic food.
Organic produce is great, not only for your body, but also because of the reduced carbon footprint. Read here exactly why.
PESTICIDES: One of the biggest differences between organic and non-organic food is that the amount of pesticide residues in organic food is 94–100% less compared to non-organic food. This also means that regular food can contain a lot of pesticide residues and, as not all food available is organic, wash all your food before consumption to avoid the intake of pesticides and the possible impact this might have on your body.
MINERALS: Food produced that is certified organic has a higher mineral content. Both magnesium and iron are significantly higher in organic food. Organic produce also contains more anti-oxidant micronutrients such as phenols and salicylic acid compared to non-organic food, which means organic food is better for your body as it has a higher nutrient content.
ANIMAL PRODUCTS: Next to animal products containing a higher level of polyunsaturated fatty acids, the circumstances in which the animals are much friendlier. They need to be able to range freely outdoors (‘zero-grazing’, where cows are kept indoors and fed cut grass or other feeds like soya, is banned under organic standards). They need to have space to express their natural behaviors, which reduces stress and disease. They can only graze and forage on natural, organic grasses and other crops. These can only be treated with natural fertilizers, and synthetic pesticides are severely restricted. This ensures that the animals produce healthier products. And organically grown animals obviously don’t receive any antibiotics.