Why does organic matter?
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We believe there are many reasons why eating sustainably produced organic foods matters, but, ultimately, only you can answer why it matters to you.
Reasons why organic foods (and sustainable land management practices) matter:
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Health
Organic food is bursting with vitamins and minerals. We believe this is because of the way it is grown – with nature. Natural systems for fertilizing the soil and keeping pests under control are used instead of relying on chemicals.
Organic farmers use sustainable land practices including rotational grazing, minimum to no-till plowing, cover crops, nitrogen fixing plants to increase nitrogen in the soil instead of synthetic fertilizers, and they apply land management practices that keep soil structure intact and minimize runoff and surface erosion.
Put simply, organic food contains more of the good stuff we need, and less of the bad stuff we don’t need.
Starting with the good stuff, no other food has higher amounts of beneficial minerals, essential amino acids and vitamins than organic food. Take organic milk – according to research carried out by scientists in Britain and across Europe, organic milk has nearly 70% more essential fatty acid omega-3 than its non-organic equivalent. Essential fatty acids are vital for maintaining normal bodily functions.
Studies have also shown organic milk contains significantly more vitamin E and beta-carotene, an antioxidant that our body converts to vitamin A. The scientists say one of the reasons that milk from organic cows is so good is because they eat a much more natural diet, grazing freely on fresh grass and clover. In comparison, most non-organic cows eat a more grain-based diet containing cereals, maize and protein supplements.
Is organic food better for you? Get the facts:
- Fewer toxins and more nutrients – clinical and observational evidence in humans suggests that organic food, with fewer toxins and more nutrients, can make a difference to our health. But it’s difficult to do controlled studies with people because of complicating factors like genes and lifestyle. However, in controlled animal feeding trials, the evidence is clear – animals fed organically produced feed are healthier in terms of growth, reproductive health and recovery from illness than those fed on non-organic feed, even over successive generations
- Less water – artificial fertilizers increase the water content of fruit and vegetables. Although this method may produce bigger yields, it dilutes the nutrient content of fruit and vegetables.
- More minerals and more vitamin C – research comparing the nutrient contents of organic and non-organic fruit and vegetables reveals a strong trend toward higher levels in organic produce. Of 27 valid comparisons of the mineral and vitamin C contents of organic and non-organic crops, 14 showed significantly higher levels in organic produce while just one favored non-organic.
- More protective antioxidants – plants contain some 5,000–10,000 naturally occurring compounds (known as phytonutrients) that are often involved in protecting the plant from pests and diseases. Because organic crops are not artificially protected with pesticides they tend to produce more naturally occurring phytonutrients, many of which are now known to have protective (antioxidant) properties. Some are proving useful in the prevention and treatment of cancer.
- Fewer pesticide residues – these are rarely found on organic food. In contrast, pesticides are found on one in three non-organic foods tested each year, and multiple residues of up to seven different compounds are not uncommon.
- Fewer food additives – while food manufacturers can use more than 500 additives, organic food processors are prohibited from using a host of ingredients that researchers say may be harmful to our health such as aspartame, hydrogenated fat, phosphoric acid, sulphur dioxide, monosodium glutamate, or artificial flavorings and colorings.
- GM-free – there is insufficient evidence to prove that genetically modified organisms (GMOs) are safe, and some animal feeding trials have revealed unexpected toxicities.
- Cuts antibiotic use – antibiotics are used extensively in non-organic farming to promote growth and to prevent disease in intensively reared, overcrowded farm animals. High standards of animal welfare in organic farming minimize the need for antibiotics and other veterinary drugs which are used only when strictly necessary.
- Minimize food poisoning risks – a government survey gave organic food a clean bill of health and confirmed expectations that organic methods, such as the careful composting of manure, minimize pathogenic risks such as E.coli o157. In addition, a review of publications found that "organic foods tend to be less contaminated" with mycotoxins. Mycotoxins are toxic fungi which can affect stored grain, nuts and dried fruit.
Take a look at recent and ongoing research:
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Nature’s way
Organic farmers work with nature. Trees, hedges, and wide un-farmed field edges are important on organic farms. These provide habitats for natural predators such as beetles, spiders and birds which control pests.
Farmland birds have declined by up to 95% since the introduction of pesticides into farming. Organic farming offers a real alternative and buying organic food supports bio diversity in our plants and animals.
Organic farms have …
- 44 percent more birds in fields
- More than five times as many wild plants.
Organic farming bans artificial fertilizers which pollute our waters. Organic farmers fertilize their fields by rotating their crops, using composted manure, and planting crops which naturally feed nitrogen to the soil.
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Antibiotics
Nearly every one knows someone, perhaps a relative or friend, who has failed to respond to treatment with antibiotics due to the growing problems of superbugs and antibiotic resistance. There is concern that this is linked to the presence of residual antibiotics in the food we eat.
A large percentage of the antibiotics used are given in food to farm animals to suppress the infectious diseases that arise with intensive farming and to act as artificial growth promoters.
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Animal welfare
Just like us, a healthy animal is better able to resist disease than a stressed one. And so organic farmers aim for their animals to lead stress-free, happy lives.
Organic standards cover a wide range of issues, including living conditions, food quality, preventing the routine use of antibiotics and hormones, and even transport and slaughter.
Organic livestock farmers can manage their animals without the routine use of antibiotics and other drugs because they run a healthy, balanced system. This means not keeping too many animals on a given area, keeping a mixture of species wherever possible and providing a diet that is as natural as possible.
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Fertilizers
Unlike organic farms, most farms rely upon artificial fertilizers. These add to global warming in several ways. The production of the fertilizers is very energy intensive and uses fossil fuels (mostly methane) as a raw material. This results in high levels of carbon dioxide and nitrous oxide emissions.
Just adding fertilizer to the land releases nitrous oxide. Fertilizers also make the soil more acidic, so farmers add lime to counter-balance this. This produces carbon dioxide.
Fertilizers suppress soil micro-organisms which actually help to prevent methane from escaping into the atmosphere. Organic farming actively encourages soil micro-organisms, which reduces emissions.
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Soil
Soil stores carbon. The more carbon it stores, the less carbon dioxide there is in the atmosphere adding to global warming. Poor land management leads to carbon dioxide being released into the atmosphere from the soil. Organic farmers apply organic matter to the soil. This increases the carbon in the soil and reduces carbon dioxide emissions.
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Farming and climate change
Farming is a major source of emissions such as carbon dioxide, nitrous oxide and methane, which are responsible for global warming. However the type of farming makes a huge difference and organic farming delivers real benefits where emissions are concerned. A recent government study found organic farms use 50% less energy than non-organic farms to produce the same amount of food. And less energy use means fewer greenhouse gases.
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