Organically grown fruits and vegetables contain higher nutritional content than commercially farmed produce. Different studies have shown organic produce to have nutritional concentrations ranging from 30% more to 3 times as much as their commercially grown counterparts.
For example, produce has more nutrients because they are grown in good quality soil. Further, because the growth of conventional produce is usually artificially sped up using chemicals, they tend to contain more water and less actual solid food content. Not only does organic produce have more vitamins, minerals and other important nutrients, it retains the nutrients for longer periods of time.
The truth is, many of today’s fruits and vegetables only have a fraction of the nutritional concentration they once had 50 or 100 years ago. This is due largely to the depletion in soil quality worldwide, caused mainly by modern conventional farming methods and other human activities.
How To Tell If I’m Eating Organic:
The U.S. Department of Agriculture (USDA) has established an organic certification program that requires all organically produced foods to meet strict government standards. These standards regulate how such foods are grown, handled and processed.
Any product labeled as organic must be USDA certified. Only producers who sell less than $5,000 a year in organic foods are exempt from this certification; however, they’re still required to follow the USDA‘s standards for organic foods. If a food bears a USDA Organic label, it means it’s produced and processed according to the USDA standards. The seal is voluntary, but many organic producers use it.
Foods that have more than one ingredient, such as breakfast cereal, can use the USDA organic seal plus the following wording, depending on the number of organic ingredients:
- 100 percent organic. To use this phrase, products must be either completely organic or made of all organic ingredients.
- Organic. Products must be at least 95 percent organic to use this term.
Products that contain at least 70 percent organic ingredients may say “made with organic ingredients” on the label, but may not use the seal. Foods containing less than 70 percent organic ingredients can’t use the seal or the word “organic” on their product labels. They can include the organic items in their ingredient list, however.
Cost Of Organic Foods:
A major complaint of consumers is that organic food is more expensive than non-organic food. There are several reasons for the higher prices. For one, farming practices cost more than conventional farming methods. The government regulations required for organic certification, including certification costs, labor hours and shipping prices, lead to high costs, as well.
There are absolutely no risks associated with organiclly produced foods. There were some concerns a while ago that using manure on land would mean that you’re likely to catch diseases, but we have very strict composting length of times. If you compost manure for six months, it actually gets to such a temperature and breaks down any pathogens; the government has actually come out and said it is actually much safer and organic composting standards delete any form of risk. I would argue that it’s more risky to eat non-organic food because of the residues and the chemicals that are in the food. As with most decisions, it all comes down to personal choice.
P.S. If this article on living organic was helpful, please leave a comment right below my bio or hit the share button to share with your friends
Thanks for Reading!