Nutritional Facts and Information on Organic Foods

There has been a rise in consumption of organic foods in recent years, and with good reason.
The foods we eat contain pesticides, hormones and antibiotics, which are all known to pose health risks.
Some medical research has concluded that pesticides and other chemicals may cause cancer. Studies have also indicated that they may be linked to Alzheimer-s and birth defects.
Organic farming is designed to help the environment because organic farmers tend to use less water and they practice crop rotation, which keeps the soil from being depleted of nutrients. Also, without the use of pesticides, there are less pollutants being added to the soil.
To be certified organic, farmers must raise their crops without chemicals. Ranchers must also follow strict guidelines for the production of their meat and dairy products, including the absence of growth hormones and antibiotics.
There is a misconception that organic foods are going to taste strange. Studies have suggested that without pesticides, fruits and vegetables taste better because chemicals may remove flavors, leaving the foods bland.
In the past, organic foods were more expensive. This problem is decreasing as the demand rises and more organic foods are being produced. They are even available at some discount supermarkets.