a bit of green

For the vast majority of human history, agriculture could be described as organic, meaning there was no use of synthetic materials during food production. During the 20th century, however, new synthetic chemicals were intruduced to the food supply. Chemical fertilizers, insecticides and herbicides were used to increase the agricultural output, in order to satisfy the increasing demands of the western population. This more recent style of agricultural production is known as “conventional.”

Since the 1970s, there is a growing awereness of the problems caused by conventional agricultural production, such as the replacement of natural ecosystems with monoculture crops as well as the toxic effects from the chemicals used in the food supply. Laboratory studies show that those chemicals, especially pesticides, can cause health problems. This affects people who come in direct contact with the chemicals as well as those who consume chemically treated food. Health issues connected to those chemicals are birth defects, nerve damage, cancer, and other effects that might occur over a long period of time. However, these effects depend on how toxic each chemical is and how much of it is consumed.

Organic Agriculture

Organic farming is a holistic approach to food production. Under organic production, the use of conventional non-organic pesticides, insecticides and herbicides is greatly recduced and saved as a last resort. Processed organic foods use ingredients that were produced organically and organic ingredients must make up at least 95% of the food.

Since October 2002, producers and handlers must be certified by a USDA-accredited certifying agent to sell and label their products as “100% organic”, “organic”, or “made with organic (specified ingredients or food group(s)”.

Food sold as “organic” comes from growers, processors and importers who are registered and approved by organic certification bodies. Organic certification bodies must appoint inspectors who are expected to visit farms and check that there haven’t been used any fertilisers or pesticides that are not approved for organic production. The land of an organic grower must have been farmed organically for a conversion period about two years before the food produced is considered organic.

You are what you eat – 12 Foods You Should Eat Oganic

via daily green

Due to little or no protective skin, or treatment with a large number of pesticides, here’s a dozen of foods that are considered highly possible to have chemicals and you should consider buying them organic.

1. Celery
2.Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Potatoes
8. Bell Peppers
9. Spinach
10. Kale
11. Cherries
12. Grapes

Tips:

• Read food labels carefully; don’t confuse “natural” with “organic”.
• Buy fruits and vegetables in season. Otherwise, they’re most likely imported from countries that use less strict regulations for pesticide use.
• Wash all fresh fruits and vegetables with running water to reduce the amount of dirt and bacteria; if possible, you could consider scrubing the outer skin of vegetables like potatoes or cucumbers.

References:
The Daily Green: http://www.thedailygreen.com
EPA: http://www.epa.gov/
Food Standards Agency: http://www.food.gov.uk
MayoClinic: http://www.mayoclinic.com

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