Reasons for Organic

Tracy has just finished writing the organic leaflet, published here to enable easy access.

Organic foods are fast becoming a popular choice among people who care about themselves and the environment. For a total approach to healthy, natural and nutritious eating, organically grown foods are definitely the answer, and these are just a few of the reasons why…

Organically produced foods are not treated with pesticides and other chemicals used in conventional farming which leave high residues in non-organic food.
The pesticides used on conventional farms are designed to kill living organisms – they are not only poisonous to the pests – they are poisonous to us. One study into non-organic food has found that 23 of the 28 most commonly used pesticides are carcinogenic. Another study found 20-30 chemicals on the skin of the average conventionally grown apple – even after the apple has been rinsed! Animals reared on conventional farms are often fed many chemicals on a daily basis and these chemicals are passed on to us, as consumers of milk or meat.

Organic farms do not use additives, antibiotics or hormones, which can lead to serious health problems as well as impairing the human immune system
Research has shown that exposure to pesticides can cause many ill effects ranging from headaches and nausea, to cancer and neurological disorders. Compared to organic farmers, conventional farmers have more cases of cancer and respiratory problems as a direct result of their continuous contact with harmful chemicals.

Organic farming promotes high standards of welfare for animals, which results in better conditions and treatment
Organically raised animals are not fed hormones or growth stimulants – many conventionally reared animals are given so many growth hormones that they can barely carry their own weight. Animals raised on organic farms eat only organically produced feed ensuring that no pesticides are in their tissue, which means that no drugs will be passed onto the consumer. They are also protected by organic standards against being kept in poor conditions, and must have access to outside.

Organic farming supports our environment and wildlife, reducing the risk of pollution and dangerous wastes, and promoting healthy fertile soils and crops
Residues of chemical fertilisers, pesticides, herbicides and fungicides remain not only in the soil, but also in the air we breathe and the water we drink. Many of these chemical residues take years to break down. The whole ecosystem is affected by conventional farming. Over the last 30 years it has been a major contributing factor to soil erosion, near extinction of species such as butterflies and frogs, and a fall of almost 70% of wild birds.

Organic foods are better not only for us and our environment, but also for our future.
Children are particularly vulnerable to the chemical residues found in food produced by conventional farming as it is much more difficult for them to process, and exposure to these chemicals can significantly impair a child’s immune system. Research has shown that some children are even born with a deposit of pesticides and other chemical residues in their bodies, and apart from the obvious physical dangers this poses, these children are also at serious risk from mental and emotional development difficulties.

Over a period of 15 years, organic farms use 50% LESS energy than conventional farms.

Organic food tends to taste better than non-organic produce, having a lower water content and more of its natural moisture
Healthy soil, full of its natural nutrients, will produce healthy nutrient rich food.
Because organic foods are not treated with fungicides, they are sent to market as close to harvest as possible which means the produce is ripe.

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