So why eat organic foods anyway? Why are they better than your average grocery store fare? Well, for one, organic foods are foods that aren’t covered in chemicals such as insecticides, herbicides, fungicides and fertilizers. I, for example, am violently allergic to a lot of chemical preservatives and a lot of these spray chemicals trigger the same reaction: sore stomach, headache, nausea, blurred vision… I could go on. And it can be a bad scene for those who aren’t even allergic to any chemicals, too!
Plenty of EPA-approved pesticides were approved a long time ago –before research linked these chemicals to cancer and other debilitating diseases. Currently the EPA considers 60% of all herbicides, a whopping 90% of all fungicides and 30% of all insecticides to be potentially carcinogenic.
Taste is an individual matter, but many gourmet chefs are choosing to use organic foods in the recipes, due to the superior flavour and quality of these products. A growing number of consumers — including yours truly — are also claiming that organic food tastes better.
I mean, doesn’t it make sense to you that foods grown naturally in well-balanced soils and ripened by the big, happy summer sun will be healthier and tastier than products raised on a diet of smelly, wildlife and bug-killing chemicals? Then they’re sprayed with preservatives that allow them to sit for months in storage. What are these chemicals and preservatives doing to your insides? Do you think it’s possible that they’re strong enough to kill pests, make plants grow faster/bigger, and last for weeks on a shelf without having a negative affect on your insides? I don’t know first hand, but I’m sceptical at best.
Try organic food for yourself and see what you think — is it tastier? Does it smell better?
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Bambi Blue is a freelance writer, editor, and codemonkey living in Ottawa, Ontario, Canada. She moonlights as a jazz musician, a social butterfly, and most apparently a weisenheimer. Loves to cook, hates to clean, and can easily be found on Twitter.
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