Organic Foods
We should support consumption of organic foods because it is an essential step towards achievement of optimal health in the whole population. Moreover, they are of higher quality than foods produced using conventional methods. To be precise, how many of you feel comfortable consuming foods rich in chemicals emanating from use of pesticides in food production either in form of herbicides, insecticides, and fungicides? Would you still feel the same way if you had knowledge on chronic illnesses killing populations due to consumption of conventional foods? Frankly, I think you would all feel indifferent. Various food industries producing foods using conventional methods usually produce and sell unhealthy choices of foods in our markets without informing us on the negative effects of their food products (Anna, 2008). Nevertheless, I stand before you today to ask all of you to actuate your support on use of organic foods; since use of foods produced using conventional methods causes the most pressing public health concerns, as it results in production of bacteria, which are resistant to antibiotics.
Based on scientific studies carried out by Julie and Deirdre in the year 2010, organic food products are highly nutritious when compared to foods grown using conventional techniques. On the other hand, there also exists flawed research suggesting that the specified foods have low nutrient content. Food crops grown using conventional methods get lesser nutrients, since the mentioned methods employ crude agricultural practices. They do not practice crop rotation as it is done in organic food crop production. Therefore, the soil loses its fertility resulting in low nutrient content in foods grown in such soil. Organic food production entails good agricultural practices involving crop rotation, which enriches the soil, thus, providing nutrients for the food crops to absorb, hence, high nutrient content in food produce.
Undeniably, organic foods are advantageous, since they are certified, and not modified genetically, hence, healthy for human consumption. Precisely, many foods found in the markets contain genetically modified ingredients or are genetically modified completely (Peter et. al., 2001). Producers of foods are not under a mandate to inform consumers on the presence of such organism in their food products. Therefore, for your own good it is advisable for you to purchase certified organic foods. Despite the facts that genetically modified food products are disease resistant, mature earlier, and have a better taste, deductions should not be made that they are healthy for human consumption, as there exists no scientific proof on their safety. Evidently, scientific studies carried out by Julie and Deirdre, 2010; show that genetically modified foods are dangerous. Henceforth, use of organic foods puts you at a better place away from such adverse effects of use of genetically modified food products. Moreover, there are requirements that must be met for food producers to obtain and use emblem (USDA) showing certification of their organic foods produced thus ensuring that foods produced organically are completely safe for human consumption.
Arguably, use of organic foods is environmentally friendly. This is because it does not involve use of chemicals to kill microorganisms in the soil, which results in complete depletion of soil and the environment at large. Moreover, organic foods are not passed through any irradiations, as it is in conventional foods, hence no nutrient depletion and no carcinogenic compounds from irradiations. Animal food production through use of certified organic animal products ensures that animals are fed on natural food products, which assures healthy growth of animals, thus giving healthier foods (Elaine, 2001). In the case of conventional animal production however, livestock farmers feed their stock on chemicals and antibiotics (to prevent disease infections). Consumption of non-organic animal products leads to indirect consumption of chemicals ingested by the animals, thus posing as a health risk.
According to a research carried out by Elaine in the year 2001, organic food products contain less chemical toxins as compared to food crops grown using conventional techniques. Therefore, persons using this class of foods are not predisposed to detoxification risks emanating from use or non-organic foods. They are also less susceptible to cancer caused by chemical toxins. Although most of us tend to think that washing foods produced using conventional methods washes away all the chemicals in the food, this is not the case as most of the chemicals are inside the food and cannot be washed off easily. This calls for an elaborate use of organic foods, as they are an assurance of no risks from chemicals.
Deductively, organic foods are bound to be costly when compared to non-organic foods. However, it is not as costly as treating illnesses and curbing other effects emanating from the use of conventionally produced foods. To ensure sustainability and safety in use of organic foods, succinct certification of organic foods is significant, as well as awareness creation on the benefits of use of organic foods at the expense of non-organic foods. Conventionally produced foods cannot be completely blocked from entering our markets, neither can we claim the lives that have succumbed to their effects; consequently, we should encourage production and consumption of organic foods. I hereby challenge you, the audience, to collaborate and promote use of organic foods to improve our health!
References
Anna P. (2008). Food processing: barriers to, or opportunities for, organic foods in catering
sector. British food journal, 110.2, 67-78.
Elaine, L. (2001). The organic food sourcebook: New York. Island publishers.
Julie, V. S., & Deirdre, T. G. (2010). Consumer attitudes towards organic foods: An exploration
of U.S. market segments: Washington. American Association of Publishers.
Peter, J., Colin C. H., Peter S., & David H. (2001). Retailing organic foods. British food journal,
103.3, 56-67.
