Technically, organic foods are those that wear the little green USDA “certified organic” label. On fruits and veggies, it ensures the produce was grown without chemical pesticides and fertilizers. For meats, it means the animal was raised in a grassy pasture rather than in a tiny cage or coop. And, for you, it means the food you’re about to put in your mouth is far less likely to be coated in harmful chemicals, injected with antibiotics, or contaminated with nasty bacteria.
Obviously, one of the main health benefits of eating organic food is that it eliminates the chemical “ick factor”. Tests on produce with soft skins, like berries, have shown that the pesticides often end up inside the fruit as well. This means that even scrubbing and peeling won’t eliminate them. And while consuming a tiny bit of poison probably won’t hurt you, the cumulative effects of swallowing residual pesticides over the course of a lifetime should be of concern.
The European Commission stated in a 2006 press release that “long term exposure to pesticides can lead to serious disturbances to the immune system, sexual disorders, cancers, sterility, birth defects, damage to the nervous system and genetic damage.” This makes for a pretty extensive list of reasons to pass on pesticide-laden produce.
But there’s more to organic eating than just avoiding the bad stuff. The US government won’t say certified organic foods contain any more nutritional value than conventionally produced produce and livestock. But instead of relying on chemicals to boost yields, organic farmers carefully maintain healthy soil by using crop rotation, composted fertilizers and worms. And common sense says rich soil will produce more nutrient-rich, tastier crops. Which leads to one more health benefit: The better that spinach tastes, the more likely you are to eat more of it!What-s 1 more click? Your boss isn-t watching… Top 10 Reasons to Go Organic
