Why buy organic? Does it really make a difference? Why is it more expensive?
It’s all about the gut! The more toxins we put into our bodies, the more our GI tract absorbs, which causes inflammation. Inflammation is linked to a weakened immune system, poor mental health, autoimmune diseases, endocrine disorders, cognitive decline, skin conditions, and cancer. Because of the world we live in, toxins are almost inevitable, but with a few small measures, such as eating organic as much as possible, we can mitigate the level of toxins we allow into our system and prevent many of these chronic disorders.
In order to be certified “organic” by the United States Department of Agriculture (USDA), organic farms are strictly prohibited from using genetic engineering or synthetic (or man-made) fertilizers, pesticides, herbicides, irradiation, sewage sludge, hormones, and antibiotics. In general, organic farms must demonstrate that they are protecting natural resources and conserving biodiversity as part of their operations.
Foods that don’t meet the USDA’s strict requirements for the USDA organic label – but still meet the standard requirements for food production—are referred to as conventional foods. The technologies and chemicals prohibited on organic farms are legal on conventional farms, and they make the farming process much less expensive. Because of this, conventional foods often cost much less than organic foods. Conventionally-farmed foods are cheaper in the short-run, but they can contain hormones, antibiotics, synthetic fertilizers, and pesticides – all of which have associated health risks. Conventionally-farmed foods may also have lower concentrations of nutrients than organic foods, depending on how and where crops are planted each growing season.