Non organic vs organic : There has been a dramatic increase in popularity and interest in organic food in the last 20 years. According to market research, USA customers have spent about $31.9 billion on organic food. Compared to 2014, it increased by 11% in 2015.
There is a growing awareness of organic food’s nutritional benefits and its positive contribution to human health, the environment, and society in general.
Organic Food Process : Biologically modified organisms (GMOs), antibiotics, and hormones are not used in the production of organic food. Organic farming uses natural fertilizers such as manure. Plant growth is improved by it. By using natural fertilizers, the soil quality is improved, which increases its fertility. Organic production does not use hormones or antibiotics from animals.
The food is nutrient-rich : As compared to non-organic food, organic food is more wholesome and rich in vitamins. Vitamin C, zinc, and iron are commonly found in organic foods. In addition to antioxidants (about 69%), organic foods also contain more micronutrients.
Organic crops do not require pesticides and sprays to defend themselves against insects, according to studies. For self-protection, the plants produce immune compounds and antioxidants.
The level of nitrates in organic crops : Crops grown organically have nitrate levels below 30%. Certain types of cancer are more likely to develop when nitrate levels are high. As well as causing various diseases in infants, Nitrate Levels are also responsible. “Methemoglobinemia” refers to diseases that affect the body’s ability to carry oxygen through its blood.
Benefits to health : According to laboratory studies, organic corps contain an abundance of antioxidants. Cells are protected from damage by antioxidants. When people consume organic food on a daily basis, they’re less likely to develop allergies, eczema, have a healthy reproductive system, and have a strong immune system. Chemicals and pesticides are used to grow and cultivate non-organic food, which carry a high risk of deadly diseases. It minimizes the risk of diseases like cancer when food is organically grown and cultivated.
The organic label : Organic certification has been established by the USDA (United States Department of Agriculture) in order to differentiate organic products from non-organic products. As per government standards, the USDA has made strict policies for farmers, producers, and processors in this program.