Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In generalThere is not sufficient evidence in medical literature to support claims that organic food is safer or healthier than conventionally grown food. While there may be some differences in the nutrient and antinutrient contents of organically- and conventionally-produced food, the variable nature of food production and handling makes it difficult to generalize resultsCurrently, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market food as organic within their borders. In the context of these regulations, organic food is produced in a way that complies with organic standards set by regional organizations, national governments and international organizationsOrganic food has become very popular. But navigating the maze of organic food labels, benefits, and claims can be confusing. Is organic food really better for your mental and physical health? Do GMOs and pesticides cause cancer and other diseases? What do all the labels mean? This guide can help you make better choices about shopping organic, including what to focus on and how to make eating organic more affordableThe term “organic” refers to the way agricultural products are grown and processed. While the regulations vary from country to country, in the U.S., organic crops must be grown without the use of synthetic pesticides, bioengineered genes GMOs, petroleum-based fertilizers, and sewage sludge-based fertilizers.How your food is grown or raised can have a major impact on your mental and emotional health as well as the environment. Organic foods often have more beneficial nutrients, such as antioxidants, than their conventionally-grown counterparts and people with allergies to foods, chemicals, or preservatives often find their symptoms lessen or go away when they eat only organic foodsOrganic produce contains fewer pesticides. Chemicals such as fungicides, herbicides, and insecticides are widely used in conventional agriculture and residues remain on and in the food we eat. Organic food is often fresher because it doesn’t contain preservatives that make it last longer. Organic produce is often but not always, so watch where it is from produced on smaller farms near where it is sold. Organic farming is better for the environment. Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms. Organically raised animals are NOT given antibiotics, growth hormones, or fed animal by products. Feeding livestock animal byproducts increases the risk of mad cow disease BSE and the use of antibiotics can create antibiotic-resistant strains of bacteria. Organically-raised animals are given more space to move around and access to the outdoors, which help to keep them healthy.Organic meat and milk are richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions. Organic food is GMO-free. Genetically Modified Organisms GMOs or genetically engineered GE foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide Unlike organic standards, there is no specific definition for “local food”. It could be grown in your local community, your state, your region, or your country. During large portions of the year it is usually possible to find food grown close to home at places such as a farmer’s market.Financial: Money stays within the local economy. More money goes directly to the farmer, instead of to things like marketing and distribution. Transportation: In the U.S., for example, the average distance a meal travels from the farm to the dinner plate is over 1,500 miles. Produce must be picked while still unripe and then gassed to “ripen” it after transport. Or the food is highly processed in factories using preservatives, irradiation, and other means to keep it stable for transport. Freshness: Local food is harvested when ripe and thus fresher and full of flavor.Small local farmers often use organic methods but sometimes cannot afford to become certified organic. Visit a farmer’s market and talk with the farmers to find out what methods they use. While the U.S. Food and Drug Administration FDA and the biotech companies that engineer GMOs insist they are safe, many food safety advocates point out that no long term studies have ever been conducted to confirm the safety of GMO use, while some animal studies have indicated that consuming GMOs may cause internal organ damage, slowed brain growth, and thickening of the digestive tract. GMOs have been linked to increased food allergies and gastrointestinal problems in humans. While many people think that altering the DNA of a plant or animal can increase the risk of cancer, the research has so far proven inconclusive. Most of us have an accumulated build-up of pesticide exposure in our bodies due to numerous years of exposure. This chemical “body burden” as it is medically known could lead to health issues such as headaches, birth defects, and added strain on weakened immune systems. Some studies have indicated that the use of pesticides even at low doses can increase the risk of certain cancers, such as leukemia, lymphoma, brain tumors, breast cancer and prostate cancer. Children and fetuses are most vulnerable to pesticide exposure because their immune systems, bodies, and brains are still developing. Exposure at an early age may cause developmental delays, behavioral disorders, autism, immune system harm, and motor dysfunction.Pregnant women are more vulnerable due to the added stress pesticides put on their already taxed organs. Plus, pesticides can be passed from mother to child in the womb, as well as through breast milk. The widespread use of pesticides has also led to the emergence of “superweeds” and “superbugs,” which can only be killed with extremely toxic poisons like 2,4-Dichlorophenoxyacetic acid (a major ingredient in Agent Orange Some types of conventionally-grown produce are much higher in pesticides than others, and should be avoided. Others are low enough that buying non-organic is relatively safe. The Environmental Working Group, a nonprofit organization that analyzes the results of government pesticide testing in the U.S., offers a annually-updated list that can help guide your choices.