Conventional methods of food production compromise the nutritional quality and safety of food.
Even after washing,
over half of the
conventional produce contain pesticide residues which negatively affect the endocrine and immune system, are known animal and suspected human carcinogens, can result in higher rates of miscarriages and reduced fertility in agricultural workers exposed to them.
There are more than 500 additives permitted in conventional food processing, some of which have negative human health effects.
Conventional livestock is regularly provided antibiotics to prevent disease and promote rapid growth. This can cause resistance to antibiotics in humans due to indirect consumption.
The use of Genetically Modified Organisms (GMOs) in conventional
agriculture compromises food safety because negative health effects have been observed in animals, there is insufficient evidence that the consumption of GMOs is safe for humans.
Consumers who wish to increase their intake of minerals, vitamins, and secondary plant nutrients, while reducing their exposure to harmful pesticides, drug residues, GMOs and additives, should support the organic movement and choose organic food.
Farmers who wish to protect their own and their workers’ health, and improve the quality of their produce, should grow organic.
Governments who wish to improve the health of their population and reduce health care costs should encourage Organic Agriculture and engage in procurement of organic products.
Researchers should continue to explore the role of organic foods in promoting human health and safety, and make use of new holistic research methods.