Why Organic???
Organic is a way of growing agricultural products or raising livestock. The processes used uphold the integrity of the farm and follow a high set of standards that guarantees specific practices are used for both food and non-food products.
For organic agricultural products, the organic label assures that the foods were grown without the use of toxins like pesticides and fertilizers.
Organic food must be grown without the use of synthetic hormones, antibiotics, genetic engineering, or cloning, and are minimally processed without artificial ingredients, preservatives, or irradiation.
Packages that contain the NPOP/USDA Organic seal may have up to 100 percent organic ingredients included.
While there is questionable evidence that organic foods are more nutritious than non-organic foods, organic foods do spare the consumer from ingesting numerous toxic pesticides. These chemicals have been linked to cancer and other diseases.
The organic food industry is growing exponentially from $1 billion in 1990 to $29.22 billion in 2011. Recently, the industry is growing roughly 10 percent every year.
Unlike much of the food we see on grocery store shelves, organic food isn't genetically modified. Under organic standards, Genetically Modified (GM) crops and ingredients are prohibited.
Organic fruits and vegetables contain up to 40% more antioxidants than conventional produce; organic milk from pasture raised cows contains up to 90% more antioxidants than non-organic milk.
Organic foods have higher levels of beneficial minerals such as iron and zinc, minerals crucial to early child development.