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Certified Organic Products: Nutrition, Health, Organic Farming And Fresh Foods
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Published: July 11, 2007
In many cases, before food hits the kitchen table, it undergoes processes involving antibiotics, pesticides, and preservatives. Technology has enabled food to last longer, to grow bigger, and to be unnaturally colorful. This combined with surges of obesity, heart failure, high blood pressure and diabetes, has forced people to turn to other options.
Now grocers such as Whole Foods, Trader Joe's and Wild Oats carry organic food and boast unlimited wellness advances. The sale of organic food has skyrocketed in America and predominates as a lasting health craze. According to the Food Marketing Institute, more than one half of Americans buy organic food at least once a month.
Organic farming returns to the centuries-old techniques. In order for food to be marketed as certified organic, the farming methods have to align with organic principles. Conservation of soil and water and the use of renewable resources are central to organic farming; they provide future generations with better and safer farmlands. Organic food also promotes safe farming because it calls for food that is created without pesticides, synthetic fertilizers, ionizing radiation or bioengineering. In regards to organic meat, poultry, dairy and eggs, farmers cannot give the animals antibiotics or growth hormones. To get the organic seal of approval, the farm must be investigated by a government-approved certifier. The certifier needs to see that the farm complies with all of the above rules. Outside of the farm, if the food is processed, the processing companies need to have been certified as organic for the product to be considered certified organic food.
Although the USDA makes no claims that the nutrition in organic food will improve health, organic products greatly benefit farms, the agricultural industry, and soil tillers of the future. By lowering input costs, decreasing reliance on nonrenewable resources, capturing high-value markets and boosting farm income, organic produce is both earth and agricultural-economy friendly. Organic food promotes the green movement by creating an ecological equilibrium. Also, the all-natural farming enhances biodiversity by growing crops that help sustain beneficial organisms that help plants grow and manage pests. With organic farming, the soil is not eroded as much thanks to practices including crop rotations, symbiotic associations, and inter-cropping. Perhaps most significantly, organic farming reduces pollution by not using pesticides and synthetic fertilizers. It also lessens the greenhouse effect and, as result, global warming.
Because the cultivation of organic food necessitates more care and because of supply and demand, the prices of organic products are higher. However, with the high price come benefits: environmental improvement and security, improved wellness of farmers ( due to avoidance of handling harmful pesticides), higher standards for animal welfare, and rural development by providing a fair income for farmers.
While some people think that organic food tastes better, many people cannot distinguish a difference in taste. However, in either case, fresh food tastes better. The Organic Consumers Association promotes buying locally from farmers to encourage the purchase of healthy, flavorful and fresh food. The website includes links to other sites that list farmers' markets and local organic farmers across the nation.
Whether or not organic food is better nutrition for the body, it can enhance the mind, agricultural society, and farmlands. To help the environment in a simple way, people can just pay special attention to they type of food they buy.
Sources:
Robin Brett Parnes, MS, MPH. "How Organic Food Works". HowStuffWorks. 1 Aug. 2002. Howstuffworks, Inc. 27 June 2007. http://home.howstuffworks.com/organic-food.htm
Organic Foods Standards and Labels: The Facts.USDA. January 2007. USDA. 27 June 2007.
http://www.ams.usda.gov/nop/Consumers/brochure.h tml
Breaking the Chains Buying Guide: Alternatives to the Corporate Big Box Megastores. Organic Consumers Association. 2007. 27 June 2007.
http://www.organicconsumers.org/btc/buyingguide. cfm
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Organic farming returns to the centuries-old techniques. In order for food to be marketed as certified organic, the farming methods have to align with organic principles. Conservation of soil and water and the use of renewable resources are central to organic farming; they provide future generations with better and safer farmlands. Organic food also promotes safe farming because it calls for food that is created without pesticides, synthetic fertilizers, ionizing radiation or bioengineering. In regards to organic meat, poultry, dairy and eggs, farmers cannot give the animals antibiotics or growth hormones. To get the organic seal of approval, the farm must be investigated by a government-approved certifier. The certifier needs to see that the farm complies with all of the above rules. Outside of the farm, if the food is processed, the processing companies need to have been certified as organic for the product to be considered certified organic food.
Although the USDA makes no claims that the nutrition in organic food will improve health, organic products greatly benefit farms, the agricultural industry, and soil tillers of the future. By lowering input costs, decreasing reliance on nonrenewable resources, capturing high-value markets and boosting farm income, organic produce is both earth and agricultural-economy friendly. Organic food promotes the green movement by creating an ecological equilibrium. Also, the all-natural farming enhances biodiversity by growing crops that help sustain beneficial organisms that help plants grow and manage pests. With organic farming, the soil is not eroded as much thanks to practices including crop rotations, symbiotic associations, and inter-cropping. Perhaps most significantly, organic farming reduces pollution by not using pesticides and synthetic fertilizers. It also lessens the greenhouse effect and, as result, global warming.
Because the cultivation of organic food necessitates more care and because of supply and demand, the prices of organic products are higher. However, with the high price come benefits: environmental improvement and security, improved wellness of farmers ( due to avoidance of handling harmful pesticides), higher standards for animal welfare, and rural development by providing a fair income for farmers.
While some people think that organic food tastes better, many people cannot distinguish a difference in taste. However, in either case, fresh food tastes better. The Organic Consumers Association promotes buying locally from farmers to encourage the purchase of healthy, flavorful and fresh food. The website includes links to other sites that list farmers' markets and local organic farmers across the nation.
Whether or not organic food is better nutrition for the body, it can enhance the mind, agricultural society, and farmlands. To help the environment in a simple way, people can just pay special attention to they type of food they buy.
Sources:
Robin Brett Parnes, MS, MPH. "How Organic Food Works". HowStuffWorks. 1 Aug. 2002. Howstuffworks, Inc. 27 June 2007. http://home.howstuffworks.com/organic-food.htm
Organic Foods Standards and Labels: The Facts.USDA. January 2007. USDA. 27 June 2007.
http://www.ams.usda.gov/nop/Consumers/brochure.h tml
Breaking the Chains Buying Guide: Alternatives to the Corporate Big Box Megastores. Organic Consumers Association. 2007. 27 June 2007.
http://www.organicconsumers.org/btc/buyingguide. cfm
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