Organic food, which was previously exclusively available in health food stores, is now available in most supermarkets. As a result, there is also a bit of a paradox in the produce isolate. On one hand, there is a normally cultivated apple. On the other hand, there is an organic one. Both apples are firm, shining, and bright red. Both contain vitamins and fiber and are low in fat, sodium, and cholesterol. Which one should you pick?
Before jumping on to Organic Food, Have a look at Organic Farming
The term “organic” refers to methods used by farmers to cultivate and prepare agricultural products such as fruits, vegetables, cereals, dairy items, and livestock. Organic agricultural practices are intended to achieve the following objectives with the main goal of sustainable agriculture:
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Enhance the quality of the soil and water
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Reduce pollutants and provide livestock environments that are safe and healthy
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Allow for natural livestock behavior
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Encourage a self-sustaining resources cycle on a farm
Organic or Natural: Same or distinct?
No, the terms “natural” and “organic” are not interchangeable. In general, the term “natural” on a food label denotes the absence of artificial colors, flavors, or preservatives. It makes no mention of the procedures or materials used to make the food ingredients.
Organic is a meaningful label that is focused on rigorous certification and implementation of organic farming requirements. Unlike “natural,” organic food has a precise definition: It Has To be produced using approved organic farming methods “that encourage cycling of resources, promote ecological balance, and also conserve biodiversity.
Organic Foods: Safer and More Nutritious?
An increasing amount of data suggests that organic foods may have certain health benefits when compared to conventionally cultivated ones. While these studies have revealed differences in diet, there is insufficient data to draw judgments about how these differences translate into general health advantages.
Nutrients: Organic food has been found in studies to offer slightly to moderate increases in several nutrients. Certain forms of flavonoids, which have antioxidant capabilities, provide the best evidence of a considerable increase.
Toxic metals: Cadmium is a hazardous metal that occurs naturally in soils and is absorbed by plants. When compared to conventionally cultivated crops, organic grains had much-reduced cadmium levels, but not fruits and vegetables. The reduced cadmium levels in organic grains may be due to the organic farming restriction on synthetic chemical fertilizers.
Pesticide residue: Organically cultivated food has lower amounts of pesticide residue than conventional crop produces. Organic foods may have pesticide residue owing to pesticides permitted for organic farming or airborne contaminants from conventional farms.
Omega-3 fatty acids: The feeding requirements for organic livestock farming, such as the best use of grass and alfalfa for cattle, result in increased quantities of omega-3 fatty acids, a type of lipid that is better for the heart than that of other lipids. Organic meats, dairy, and eggs include greater amounts of omega-3 fatty acids.
There are many online courses available for Organic Farming which can help you to set up your own organic garden for delicious organic fruits and vegetables.