Organic foods are foods produced using agricultural methods that use less modern inputs like chemical fertilizers and synthetic pesticides. Organic foods do not have artificial ingredients in them. This type of agriculture existed many years and it was known as traditional farming. The traditional farming used utilized various techniques to ensure that the soil remained productive (Popp et al, 165). The farmers used management methods to ensure that the soil remained productive. The management methods included the use of compost manure to and plant materials as fertilizer. They incorporated crop rotation to help maintain the fertility of the soil. The farms were large during that period and the population but as population kept increasing crop rotation became difficult.
Currently, people are using the genetically modified foods. There is a bid to take out GMOs and use the organic foods. Many people currently use the Genetically Modified Foods and experience health problems because of the chemical composition they possess (Bodiguel & Michael, 104). This has led people to shy away from the genetically modified foods and now embrace the organic foods. People do not practice organic farming because the farms are small and this forces them to use chemicals in agriculture. In future, the statistics indicate that, as much as people try to use organic foods, it is difficult because of technology that keeps on advancing and farmers embrace it.
Organic foods have many benefits to the human body. The foods have high nutrition levels. This is because they utilize natural existing minerals from the soil. They do not have harmful chemicals (Givens, 49). This is possible because organic farming does not use pesticides and chemical fertilizers. The organic foods are fresh. This makes them to taste better and they do not require preservatives. The taste of organic vegetables and fruit is good than the conventional produce. This is because organic foods are near the farms that produce them. Organic foods are safer for babies and the children. The foods do not have toxins and this offers a good start for the babies and children. It helps in the brain development of the baby because its composition consists of naturally existing nutrients important for development. The organic foods do not need irradiation in the farm to grow. This makes them safe for consumption unlike the GMOs that need irradiation. The irradiation methods use radioactive substances that can cause cancer to the human being (Newton, 192). Organic animal products are also safe because they do not have dangerous chemicals that can harm the human body. The organic foods are safer to the environment because its production utilizes organic materials that are safe.
One drawback of organic foods is the cost involved in the production. It is very expensive to buy organic foods compared to Genetically Modified Foods (GMOs). The cost of shipping organic foods is high and this makes them expensive (Klopčič & Kuipers, 235). Another drawback is labeling, it is very costly and a long process to get certification of producing organic foods. Finally, the organic foods have limited selection. The organic foods are few and this leaves you with a few options to select.
The purchase and consumption of organic foods is good because it makes you healthier. A healthy person will work well. In addition, the consumption of organic foods eliminates disease. It is environment friendly and lastly it is very helpful for pregnant mothers. It helps them become strong during the pregnancy period. Lastly, as technology advances, people need to become mindful of their health. The foods that people consume determine the health status of a person. A healthy society leads to healthy nation capable of executing their day-to-day responsibilities.
Works Cited
Bodiguel, Luc, and Michael Cardwell. The Regulation of Genetically Modified Organisms: Comparative Approaches. Oxford: Oxford University Press, 2009. Print.
Givens, D I. Health Benefits of Organic Food: Effects of the Environment. Cambridge, MA: CABI North American Office, 2008. Internet resource.
Klopčič, Marija, and A Kuipers. Consumer Attitudes to Food Quality Products: Emphasis on Southern Europe. Wageningen: Wageningen Academic Publishers, 2013. Print.
Newton, David E. Food Chemistry. New York: Facts On File, 2007. Internet resource.
Popp, Jennie. The Role of Biotechnology in a Sustainable Food Supply. Cambridge: Cambridge University Press, 2012. Print.
