Over the last five to six years there has been a new wave of thought surfacing concerning health and nutrition. Organic eating has been made into a revolution for this generation. Every grocery store a person shops at will have an organic section. What many people do not know is that organic eating use to be what everyone ate years ago, although it was not called “organic”, it was just food. Additives and preservatives were never meant to do harm, they were purely created for production purposes, pricing and crop efficiency. Now foods with GMO’s can be directly linked with negative effec
ts in the kidney and liver; being the two most important organs in the human body. Researchers found that the potential negative ramifications of genetic manipulation are unavoidable in GMO’s. “Some scientists even claim that GMOs are one of the root causes of epidemics that now plague the United States including obesity, diabetes, asthma, fertility problems, food allergies and even cancer,” according to Caloriebee.com.
Organic eating emphasizes the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. In relation to conventional food, organic food has been shown to have a higher nutritional value because of the abundance of vitamins, minerals, enzymes, and micronutrients that are found in organically grown foods. Regardless of diet, organic eating is a smart choice. CHS junior, Daria Dyachenko tries to eat relatively organic saying ” I like eating organic because It gives me energy and doesn’t make me feel drained after eating it.” Organitecally grown foods go through extensive procedures to verify the safety of the crop. Although, when eating commercially grown foods a person can not trust the chemical safety of the food because the EPA approves most all of the chemical pesticides in food. The National Academy of Sciences reports that “90% of the chemicals applied to foods have not been tested for long-term health effects before being deemed “safe.” Further, the FDA tests only 1% of foods for pesticide residue.” Furthermore, eating organically grown foods is the only way to avoid letting in toxic chemical pesticides.
In America, genetically modified foods do not have to be labeled whereas organic food is sure to not have any genetically engineered components. Antibiotics, drugs and growth hormones are directly passed into dairy and meat products while withholding their form into the next consumer’s diet. Due to this, many people choose to eat organic because they desire to lower their exposure to pesticides. A 2008 study published in “Environmental Health Perspectives” found that “ OP pesticide exposure contributes to deficiencies in neurodevelopment, becoming a factor in autism, ADHD and other neurological impairments in developing children.”How a person’s food is grown or raised can have a direct impact in their life, more ways than one.