Is Organic Really that Important?

Is Organic Really that Important?

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Over the last couple of years you’ve probably heard a lot about organic food – especially in the wake of the latest GMO protests going on in Washington.

You may have even considered buying some organic produce yourself, but found the prices too high to justify.

Just because it’s a fruit and veggie doesn’t necessarily make them great for you. Sadly, most non-organic fruits and vegetables are full of pesticides and other harmful chemicals that can hurt your body. Soft-skinned ones like peaches, nectarines, blueberries, cucumbers and spinach are particularly susceptible.

Organic versions cost more but the health benefits are ALWAYS worth it. While it’s true that organic items will cost you more in the checkout line, I believe they’re absolutely worth it.

  • ORGANIC doesn’t use pesticides, insecticides, herbicides, fungicides – Non-organic foods contain chemicals designed to keep away pests and weeds. These pesticides kill other living organisms, so you can imagine the damage these poisonous chemicals cause inside our human bodies. They also impact your hormone levels (which will lead to weight gain), and the chemicals are harder for your liver, stomach, and other organs to break down.
  • ORGANIC doesn’t use additives – Organic foods aren’t full of chemical additives and preservatives like their non-organic counterparts. They don’t have artificial sweeteners, colorings, flavorings, or added sodium – all of which are bad for your health.
  • ORGANIC is free of neurotoxins – Neurotoxins are often used in pesticides. When consumed, even in trace amounts, they cause damage to your brain and nerve cells. Organic foods don’t expose you to these dangerous toxins.
  • ORGANIC is higher in nutrients – When compared with nonorganic items, organic foods are much higher in nutrients and minerals. They have higher levels of Vitamin C, calcium, iron, magnesium and antioxidants.
  • Choosing USDA ORGANIC reduces your cancer risk – According to the EPA, 30 percent of insecticides, 60 percent of herbicides, and 90 percent of fungicides have been linked to cancer. By eating organic and cutting these chemicals out of your food you can reduce your cancer risk  significantly.

If you’re on a budget like I am, focus on buying organic, thin-skinned produce first. Apples, cucumbers, peaches, blueberries, grapes, spinach and other thin-skinned produce tend to soak up pesticides and chemicals most. Thicker-skinned produce like avocados, bananas, pineapples and mangoes are generally less of a threat.

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