Organic foods for our daily nutrition

Organic foods for our daily nutrition

Organic foods for our daily nutrition are the best and only viable resource for a healthy lifestyle.

We all know now that organic foods are grown in a natural manner and are pesticide free, so they do not affect human health in negative ways. The organic foods being grown are made using methods like composting to enrich the soil and crop rotation for the plants to flourish; so the yields are much safer and… More nutritious. Organic foods do not have residues of chemicals in them, which are known to cause many health problems. The organic foods also do not contain any hormones, synthetic fertilizers, or pesticides.

It has been shown that organic food contains more antioxidants than non-organic food, especially the green leafy vegetables. Green leafy vegetables contain antioxidants called carotenoids, which are an important part of the healthy aging process. The rich antioxidant content help prevent free radical damage by neutralizing these damaging chemicals. So the overall health and longevity of our bodies depend on the intake of antioxidants. Organic products do not have synthetic chemicals, hormones, or pesticides and thus provide a better source of antioxidants for our bodies. The antioxidants are also responsible in fighting diseases and aging and hence there is an increased chance of a person to remain fit, active and happy.

Organic foods contain a higher level of vitamins, minerals, and nutrients and are generally higher in fiber compared to the non-organic food products. This helps the body to absorb vitamins and minerals much faster. The increase in fiber also ensures that the body is able to eliminate waste and toxins more efficiently. The weakening of the immune system can be impeded due to the exposure to chemicals and pesticides. Thus, with the regular intake of organic food products, the immunity levels of our body improves and the possibility of getting sick is lessened.

organic foods are the best

There are some important issues regarding the environmental and health impacts of the processing of organic products such as food and drink production, livestock production and food processing. Processing or industrial methods of food processing such as food irradiation are done with the help of chemical additives and heavy metals that can have severe consequences on health. Chemical fertilizers and pesticides are used to promote the growth of crops and to ensure that they yield to produce food. As a result, a lot of these chemicals and even foods that still contains them can end up in sewage sludge that is dumped into open drains and cause pollution that can affect the global environment and ultimately be the cause of hazards to our bodies.

A note on GE foods (Genetic Engineered)

The biggest threat that has been posed to the food safety and environment of our planet are genetically engineered (GE) seeds. These GE varieties are plants and animals that have had specific alterations done to them (and here wee could argue “without their knowledge or approval” especially for the animal like). The main concern about GE varieties is that there is a risk of herbicide sprayed on food crops. This will then create herbicide-resistant weeds and pests that will eventually attack food crops thus being a risk for our health once ingested from humans. Farmers need to be more cautious with the genetically engineered food as these can pose serious threats to public health and safety.

The Conventional VS Organic farming paradox of Latin America

Organic farmers and ranchers in Latin America are experiencing a huge gap between their production of organic produce and that of conventional production. It is said that conventional farming of crops and animals can surely produce huge amounts of quantities and sell at a lesser price, so be very competitive in the market, but then in the long run the organic produce compared to the conventional farming where there is very little or no use of chemicals and pesticides can sell at higher prices and target the mid to high level of consumer and indeed have almost the same results in terms of net profit gained as their counterpart.

Many farmers have embraced organic food production to save themselves from the dangers associated with pesticides and chemical fertilizers but also because have realized that selling the quantities is not always the best choice. In Latin America, there is still a major debate as to what extent organic farming should become a priority for farmers. The government promotes organic farming but there are still many challenges as to whether the benefits outweigh the risks.

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9 Responses

  1. I’m here mostly to dispel a myth. Bio does not use pesticides: false, in the sense that it uses old generation pesticides (eg: copper sulphate which persists in the soil indefinitely, insecticides harmful to the aquatic flora and the soil microflora).

  2. Indeed, the slogans proposed to us by the producers of BIO products undoubtedly lead us to think that conventional food is inferior to organic from a nutritional point of view, less healthy. Ultimately, organic would seem an indisputable guarantee of quality.

  3. It is worth specifying first of all that the “organic” certification is not issued on the properties of the final product, but on the production method. In other words, the tomato is certified BIO not because it is healthier and more nutritious, but because no synthetic pesticides were used during its cultivation.

  4. True, organic farming cannot make use of synthetic pesticides, but it does use some of natural origin. On the other hand, the fact that a substance is “natural” does not in itself guarantee that it is harmless to humans and the environment, so a clarification appears necessary. Some plants, for example, produce substances with a carcinogenic effect for their defense. These same substances often become part of the human diet. The simple fact that they are natural because they are produced directly from the plant leads us wrongly to think about their healthiness.

  5. Other “natural” substances and therefore allowed in organic cultivation are for example sulfur or products containing copper (as specified in the comment above). Copper salts have been used for over a century as fungicides in the cultivation of vines.

  6. However, copper is a heavy metal and as such is not subject to further degradation in the environment.

  7. Copper’s progressive accumulation in the ground has become a real problem over the years.

  8. In addition to having negative effects on the microbial flora of the soil, in some cases it can also be toxic for the vine itself.

  9. All agricultural products on the market, be they conventional or organic, must comply with strict safety criteria and must therefore be safe for the consumer regardless of how they are produced!

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