The benefits of organic food

Your mental and emotional health, as well as the environment, are all affected by how your food is grown or farmed. People with sensitivities to foods, chemicals, or preservatives may discover that their symptoms reduce or disappear when they eat solely organic foods.

Pesticides are less prevalent in organic vegetables. In traditional agriculture, chemicals such as synthetic fungicides, herbicides, and insecticides are frequently utilised, and residues linger on (and in) the food we consume.

Organic food is frequently fresher since it lacks preservatives that extend its shelf life. Organic produce is sometimes (but not always) grown on smaller farms closer to where it is sold (so keep an eye on where it comes from).

Organic farming is often more environmentally friendly. Organic agricultural approaches have the potential to minimise pollution, preserve water, reduce soil erosion, boost soil fertility, and use less energy. Farming without synthetic pesticides is also beneficial for birds and animals in the area, as well as humans who live near farms.

Antibiotics, growth hormones, and animal by-products are not used in organically bred animals. The use of antibiotics can develop antibiotic-resistant bacteria strains, and feeding cattle animal byproducts raises the risk of mad cow disease (BSE). Animals reared organically have more room to move about and have access to the outdoors, which helps them stay healthy.

Certain nutrients may be more abundant in organic meat and milk. According to the findings of a 2016 European study, organic meat and milk had up to 50% greater amounts of some nutrients, such as omega-3 fatty acids, than conventionally farmed meat and milk.

Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.