"Organic" is NOT a new idea. Before World War II, all crops were organic. It was only afterward that farms used new, synthetic pesticides and chemicals to minimize weed, insects, and rodent damage.
"Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones," which helps cut down the levels you ingest. (People who eat conventional meats usually have traces of 12 to 15 different antibiotics in their bloodstream at any time.) However, organic doesn't mean the animals ate grass and roamed a pasture; it could just mean they're fed organic corn as opposed to genetically modified corn.
A recent Stanford meta-analysis claimed that "eating organic doesn't give you any health benefits," which caused a lot of commentary on whether organic was better for you. However, researchers honed in on nutrient makeup without examining pesticide residue and antibiotic resistance. They also left out the bigger picture: Organic farming systems replenish soil and protect important resources like water, compared to conventional farming which can contaminate soil and water with chemicals and nitrogen.
If a food comes out of a box and is labeled organic, it means it's healthier only in that it was minimally produced without artificial ingredients, preservatives, or irradiation. And you can feel good that workers, animals, and the environment were all treated better in the process.
Organic crops are less likely to be buggy. Because the soil is nourished by natural methods, the crops are better equipped to resist disease and insects. When pests get out of hand, organic farmers rely on natural options like insect predators, traps, and mating disruption to get rid of them and restore balance to their land.
Organic foods undergo intense Governemnt regulations all over the world: No synthetic fertilizers, synthetic growth and breeding hormones, antibiotics, and GMOs; any pesticides used must be natural. It takes almost three years or more, and a few thousands Indian Rupees in fees, for farms to go organic. Once certified, farmers get regular inspections, keep detailed logs and must stay prepared for surprise visits to test their soil and water. “Natural” foods don't have such rigorous scrutiny.
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