Shocking Reasons To Go Organic

They know that pesticide consumption is not healthy. After all, it’s a poison that is supposed to kill little creatures. How much can we really consume as humans before we feel negative effects? One of the best reasons to eat organic is that it is good for your body.

In addition, organic food is better for the planet. Traditional large-scale agriculture can be devastating to the environment, while organic farming is fundamentally committed to working in harmony with nature. With global warming increasing, this becomes more important than ever.

So yes, eating organic is good for you and the planet, but none of it is particularly fun. If you need a purely selfish reason for it, how about the fact that it tastes so much better?

Try organic products alongside traditionally grown versions and we guarantee that you will taste the difference. If you still have to convince yourself, we have seven other good reasons to switch to organic today.

1. Chemicals are toxic

There are over 600 active agricultural chemical products registered in the United States, some of which have been banned in Europe because they are very dangerous. Many of these chemical poisons have been approved by the Environmental Protection Agency prior to adequate testing. In fact, up to 90% of the approved chemicals have not been tested for long-term health effects.

An average of 16 pounds of chemicals per person per year are applied to traditionally grown products. However, the FDA only tests 1% of food for chemical residues. Imagine how much of this pesticide ends up in your body. With such high risks, the FDA should behave ethically and use its test methods at the highest level. It almost never does.

2. You get most pesticides where you least expect them

We tend to think a lot about the dangerous things that are sprayed on products, but we actually get more pesticides in our diet from meat, fish, eggs, and dairy products.

Farm animals are generally fed a diet rich in pesticide-laden grains, animal parts, fish meal, and by-products. Toxins accumulate throughout their lives and are concentrated in the adipose tissue of animals. The same process takes place in the human body.

3. Meat and dairy products are full of antibiotics and hormones

We understand that traditional farmers have to make money, but the usual practice of increasing animal feed with antibiotics and growth hormones is clearly dangerous for consumers. Yes, a virus that kills an entire herd can be extremely expensive for the farmer.

But giving animals antibiotics “just in case” means that millions of people take antibiotics when they eat meat. This quickly brings us to the place where antibiotics against viruses that have evolved to laugh at medicine are not effective.

This process takes place naturally, but the fact that most of us are constantly taking antibiotics in our diet has accelerated it so much that science cannot compensate for it quickly enough.

When it comes to growth hormones, producers get bulky animals and more meat without using more feed. Consumers who eat meat run the risk of early onset of puberty, tumors, increased cancer risk, and genetic problems. Growth hormones in milk (rBGH or rBST) are genetically modified and are directly related to cancer, especially in women.

4. Traditional agriculture pollutes the soil and water

If you wonder why so much pesticide is used (remember it’s an average of £ 16 per person per year), the answer is that only 0.1% of it actually reaches the target pest. The rest of this massive overspray contaminates the soil and nearby water.

Especially in the case of water, these poisons can be hundreds of kilometers from their source and can make wildlife and people who live somewhere along the way sick.

This not only reduces the population and causes genetic mutations in many generations, but also does not respect the role nature plays in our agricultural wellbeing. Just look at the recent and terrible bee loss to understand why this is so important. No bees to be pollinated = no harvest.

5. Our food supply is losing diversity

About 75% of the genetic diversity of our agricultural crops has been lost in the past century. This is problematic because our diversity is greater