Organic Food

by Sandy Modern-Young R.N.C

Organic farmers feel they have reinvented the wheel. Our forefathers used the same methods of farming; before the era of factory farming became popular. It would seem that many changes have been made with an economic concern rather than a health concern.

Farmers are returning to an organic approach to farming because of the high input costs and chemical fertilizers. Every year the soil gets weaker and produces less. The chemical fertilizers were used to compensate for continually robbing the land of it’s natural nutrients.

Practicing crop rotation annually, companion planting and natural organic fertilizers, all help to protect the soil. Wind breaks are also helpful to prevent soil erosion. Conventionally grown food products, or factory farmed products are nutritionally void. The conventional grocery items look wonderful on the store shelf, large in size, no blemishes, occasionally waxed for appearance. As the automatic sprayers mist them every 15 minutes in the grocery stores with chemical preservatives; this product will visibly outlast any organic product.

How many chemicals have been sprayed on the product while it was growing? Imported products have to be put through fumigation and anti-ripening processes before shipping. It takes 6 conventionally grown carrots to make the equivalent of 1 organic carrot. This leads into an economic discussion. People say they cannot afford to buy organic foods; however some supermarkets offer weekly specials on organic products. These are often at a lower price than the non-organic product.

Integrating an organic lifestyle is much more than the foods we eat but also the chemical soaps we use in our homes, the quality of water we drink, and the quality of air we breathe. The goal is to educate people on a healthy lifestyle. Prevention is the key to a long and healthy life.

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