The decision to consume organic food is generally the result of two main motivations, one often personal, namely to improve or preserve one's health, and the other, more a matter of awareness with the aim of protecting the planet by respecting nature, animals and all the creatures that inhabit it.
The standards and specifications that certified organic foods must meet are very strict and totally prohibit the use of chemical fertilizers, pesticides, fungicides or synthetic herbicides. They can neither come from nor contain genetically modified substances (GMO). The preservation and processing of these foods must be done without additives, preservatives, artificial colors or flavors, or any method of irradiation. Organic food is produced with respect for the environment and with a view to sustainable development.
We know today that many diseases such as cancers, autoimmune diseases or allergies can be caused by chemicals, yet the number and quantity of pesticides and other synthetic products used in agriculture has increased over the past 50 years. According to some specialists, hyperkinesia, lack of attention and concentration ... could also be related to intoxication of the body in children, much more sensitive to these harmful substances. There is also evidence that high levels of chemicals can lead to a significant decrease in male fertility, as well as genital deformities in babies. Even the WHO confirms the nutritional superiority of organic foods, which is no small feat!
An ideal diet must be varied, rich in elements essential to life: vitamins, trace elements, anti-oxidants, fatty acids, fibers..., but it must also provide us with energy, energy that is much more important in unprocessed and unpolluted food than in food from large-scale production, which has undergone numerous chemical treatments and industrial transformations, and thus emptied of its energy and very poor in nutrients. Whether it is leafy vegetables, root vegetables or tubers, many comparative studies show that organic vegetables generally contain more vitamins (A, C, B group), minerals (magnesium, iron, calcium...), polyphenols (antioxidants), amino acids and essential fatty acids.
Even if we advise against the regular and excessive consumption of dairy and meat products, we must recognize that organic animal products (milk and meat) are richer in polyunsaturated fatty acids (omega 3 and 6) and are free of antibiotics and hormones. These criteria are directly linked to the animals' diet, which is more natural (grass-based for dairy cows, for example) and to the rearing conditions.
If you don't care about your health or the future of our planet, at least let yourself be convinced by the much better, original and more pronounced taste and flavor of organic food. Indeed, these products grown at their own pace in a rich and fertile soil, and harvested at maturity have acquired many more nutrients, which gives them the chance to be very tasty and more satiating. The time between the harvest and the distribution of these foods is short, thus preserving the "nutritional", "energetic" and "taste" capital.
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