January 5th, 2018 - Brian Maguire

There are MANY reasons why one should choose organic products over conventional!

  • Conventional and commercial growers and herders perform practices that have a multi-layer NEGATIVE impact on the environment. The purpose of conventional farming is to mass-produce and create the longest shelf life possible and they will go to any lengths to accomplish that task.
  • Conventional farming utilizes harmful practices like monoculture. This means crops are not rotated and planted in the same place year after year, leading to increased insect infestation, disease, and soil nutrient depletion. As a result, more synthetic fertilizer and pesticides are administered in an attempt to control the problem eventually eroding the soil completely increasing the environmental impact.
  • Conventional farming makes use of synthetic fertilizers, pesticides, herbicides, and other toxic chemicals to manage weeds and pests and promote plant growth.
  • The excessive proliferation of synthetic pesticides and fertilizers poisons streams and lands, and causes soil erosion and degradation of soils, endangering plant and animal diversity. Irresponsible irrigation practices dry out freshwater sources and obstruct natural animal migrations.
  • Factory farmers routinely administer growth hormones, preservatives, and antibiotics that contribute to livestock and human antibiotic resistance, hormone imbalances and cancer.
  • Almost 50% of the nitrate in the synthetic fertilizers used on conventional crops is dissolved by rain. This “run-off” contaminates brooks, streams, rivers, wells, and groundwater, posing a serious health risk to both wildlife and humans.
  • By the 1990’s Genetically Modified Organisms (GMOs) were heavily introduced to conventional farmers. GMO’s are crops that have been altered at the gene level. These crops are designed to be resistant to pesticides like glyphosate so that weeds and pests can be eliminated without killing the crops. These now chemically saturated crops are then fed to animals and consumers and are known to have a tremendous amount of adverse effects. Conventionally raised animals contain even higher amounts of these toxic residues that are then fed to consumers. In fact, glyphosate (the key ingredient in Monsanto’s herbicide Roundup), is considered a probable human carcinogen. Animal studies have linked GM diets to gastrointestinal and immune system disorders, infertility, cancer, accelerated aging, and far more. Avoid GMO’s!
  • About 70% of packaged foods sold in the U.S. contain ingredients derived from GMOs. Basically, anything that lists soy, corn, or canola on the ingredient list in any form is most definitely genetically modified (unless organic or otherwise stated). Bill Freese, the Science Policy Analyst at the Center for Food Safety stated, “The vast majority of soybeans and cotton, and 70% of our corn, is Roundup Ready, leading to over 230 million lbs. of glyphosate being sprayed each year.”
  • If you eat processed and fast foods, you are getting plenty of corn in many forms like high fructose corn syrup, and it is probably GMO. Bt corn is genetically engineered with a gene from the Bt soil bacteria that makes the entire plant high in this synthetic Bt toxic pesticide. It is known to explode the stomachs of the pests that try to eat the plants. What do you think that maybe doing to our intestines when we eat them regularly??
  • The Food and Agricultural Organization of the United Nations found that some 75 percent of plant genetic diversity has been lost since 1900 as farmers turn to genetically uniform, mass-produced crop varieties.
  • Conventional practices contaminate and damage the land, water, air, and food. They introduce these dangerous toxic chemicals into the plants, the environment and the animals that feed on them, eventually making their way into our bodies through the water and the food we consume.

Nowadays it has become ever so important to increase your awareness and become more conscious of the foods and beverages you consume, knowing the potential risk these harsh and widespread environmental toxins can have on the body. Over time, as this toxic soup accumulates, you’re much more susceptible to developing cancers and other chronic acidic inflammatory conditions that can severely impact the quality and length of your life.

Certified organic products are grown, processed, and verified according to USDA standards.

  • Much needed organic agriculture relies on ecological processes to maintain soil productivity and pest control. These responsible methods grow healthier, more nutrient-dense produce. Rather than using resources with adverse effects, it sustains healthy ecosystems that work in harmony with nature.
  • On an environmental level, organic farming prevents the contamination of groundwater by forbidding the use of pesticides and synthetic fertilizers.
  • The use of environmentally friendly organic practices (like crop rotation and cover crops), dramatically reduces erosion and decreases agricultural unproductiveness. Double digging, mulching, and integration of crops and livestock are also utilized with organic agriculture. Subsequently, organic agriculture employs responsible methods resulting in much greater benefits for the environment and consequently your health and longevity.
  • Organic foods are grown in nutrient-rich soil and are NOT treated with synthetic pesticides or chemical fertilizers. Organically grown foods are not genetically modified, and organically raised animals are NOT fed GMO products, antibiotics or growth hormone.
  • Even though there is not a wealth of research exploring the organic food industry due to its novel commerciality, plenty of studies have shown the benefits of organic foods.

In his literature review, Crinnion (2010) emphasized that organic food has a greater nutritional value and far less toxic content. It has also been found that organic produce offers much greater levels of vitamin C, iron, magnesium and phosphorus, and significantly lower residues of nitrates and pesticides than the non-organic varieties of the same foods. They also supply greater levels of antioxidant phytochemicals (anthocyanins, flavonoids, and carotenoids), providing a more potent suppressor effect of toxic compounds that induce cell mutation.

  • In addition, organic dairy has been shown to provide benefits for certain skin disorders.

A (1975) 12-year comparative study, (Schupan) exemplified that organic vegetables have higher concentrations of protein, vitamin C, Fe, K, Ca and P, and lower levels of Na. In a literature review, Lampkin (1990) concluded favorably towards the overall benefit of organic foods.

  • Recent research has also explored human dynamics with organic food.

Lockie et al. (2002) studied over 1,200 food consumers in Australia. They found a strong correlation between organic food consumption and higher educational levels, showing more organic consumers with higher science education backgrounds and knowledge of the dangers of genetically engineered foods. They also reported a gender discrepancy, with a higher number of females consuming organic.

  • It was also pointed out that organic food consumers rated health and the nutrient content of foods as the most important motivating factors when making food choices, as opposed to many non-organic consumers which rated price very important. It seems that there is most definitely a health-conscious incentive behind the purchasing of organic foods.
  • Other realms of scientific evidence have concentrated on the organic food industry and its effect on nature. Some studies demonstrated the effects of organic feeds on animals.

For some time now it has been shown that with organic feeds, animals have better growth performance (McCarrison 1926), greater weight gain (Roulands et al. 1930), better reproduction (Scott 1960), and long-term fertility (Staiger 1986).

  • On a similar note, Badgley (2003) stressed the importance of organic agriculture or “ecological farming” since industrial agriculture has proved to have a destructive impact on biological diversity, ecosystems, farmers, and rural communities. She explained that sustainable alternatives in agriculture have been created to conserve native biodiversity and produce food sustainably, using intercropping, cover cropping, biological control of pests, pasture-feeding of livestock, non-lethal control of predators, as well as maintenance of native habitats. Research continues to show that applying organic methods have an overall positive impact on nature.
  • Choosing organically grown foods is extremely important if you are seeking optimal health and wellness for you, your family, wildlife and the environment you reside in. Organic foods engender beneficial outcomes. They are safer, non-toxic, fresher, tastier, and grown in soils that are much more fertile, making them higher than conventional products in antioxidants and other nutrients. So, purchasing organic products is well worth the extra money!




Lockie, S., Lyons, K., Lawrence, G., & Mummery, K. (2002). Eating ‘Green’: Motivations behind organic food consumption in Australia. Sociologia Ruralis, 42 (1), 23-40.

Crinnion, W. J. (2010). Organic foods contain higher levels of certain nutrients, lower levels of pesticides, and may provide health benefits for the consumer. Alternative medicine review: a journal of clinical therapeutic, 15(1), 4-12.

Badgley, C. (2003). Can the food dollar support conservation? Endangered Species Update: Opposing Viewpoints in Context, 20.4-5: 155 (July/October 2003).

Schupan, W. (1975). Yield maximization versus biological value. Qualitas Planitarum, 24: 281-310.

Lampkin, N. (1990). The wider issues. In Organic Farming: 557-611. Ipswich, Suffolk: Farming Press.

McCarrison, R. (1926). The effect of manurial conditions on the nutritive and vitamin values of millet and wheat. Indian Journal of Medical Research 14, 351-378.

Roulands, M. J. & Wilkinson, B. (1930). Vitamin B content of grass reeds in relation to manures. Biochemistry Journal 24: 199-204.

Scott, P. P., Greaves, J. P, & Scott, M. G. (1960). Reproduction in laboratory animas as a measure of the valuie of some natural and processed foods. Journal of Reproduction and Fertility 1: 130-138.

Staiger, D. (1986). Effect of conventional and organic feed stuff on fertility, health, and meat quality in rabbits. Dissertation, Rheinishe Friedrich Wilhelms Universitat, Bonn, Germany.

http://www.care2.com/greenliving/the-benefits-of-organic-vs-conventional-food.html – change around, just use as a guide