1. Non organic food has a less nutritional value.
Most of the food we purchase from the supermarket is processed. It goes through industrial processes, and high-level temperatures heating.
These processes wipe out the largest part of the vitamins, minerals and fiber in our food.
The rest of the vitamins and natural resources are not sufficient for the process of life so our body “robs” several of the organs, like the liver or the brain, to make up for the missing nutrients. The “pillaging” of materials causes the weakening of essential organs of the body and leads as anticipated to the accelerating of disease and old age. Eating organic ensures you obtain all of the vitamins your food has to offer.

2. Eating organic does not contain pesticides.
Conventional cultivation uses more than 400 separate chemicals, and on occasion the same vegetable goes through several sprayings with dozens of types of pesticides.  For instance, Phosphates. This is a material proved to harm men’s fertility and is associated with chronic fatigue syndrome and Parkinson’s.
Research conducted by the British government found that a combination of pesticides can be unsafe to our body. Organic supervision prohibits the use of artificial pesticides. Eating organic helps reduce the amount of of pesticides in our bodies significantly (Baker et al., 2002).

3.  Eating organic is liberated of artificial food coloring
The food industry uses food coloring to get the produce loooking fresher and award it a more alluring look. Synthetic food coloring can cause different side-effects, mild and more serious ones. An illustration of this is a material marked on several food packaging – E102. You can mostly locate it in noodles, crackers and beverages. It has been associated with allergic reactions, headaches, asthma and hyperactivity in children (Ward et al., 1990). Eating organic will eliminate artificial food coloring from your food.

4. No genetic engineering.
 Eating organic does not contain genetically engineered products.

5. Eating organic does not contain antibiotics.
The World Health Organization (WHO) prohibits the use of antibiotics in organic meat. This is for the reason that recently there is common worry that antibiotic residues in meat or dairy products and may perhaps cause a person to be unaffected by to antibiotics, and in consequence reduce its effectiveness in treating human diseases (World health organization, 1997).    

6. Eating organic takes care of the Environment and animal welfare.
Pesticides not just leave residues of toxins in our bodies, the soil and our water, but furthermore in the bodies of animals. Eating organic, which does not contain pesticides, integrates with nature and organic growing methods do not spoil nature – just contributes to it. The Animals are growth in a natural method that suits their needs.

Watch the video related to organic dairy

Lena, a mother cow’s perspective of her experience as a dairy cow. The truth about organic dairy. From Organic Valley/CROPP Cooperative: “Economically, it is not possible for farmers to keep retired cows on the farm…. Organically raised cows will stay a part of the herd for an average of 6-8 years verses conventionally raised cows who only average 4 years….” (PPS: this means that organically raised cows have two more years of emotional and physical suffering and two more of their newborn …

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