For a food product to be labeled organic it must be produced without antibiotics, hormones, pesticides, irradiation or bioengineering.(http://www.ces.ncsu.edu/successfulfamily/Nutrition%20&%20Wellness/organlab.htm)
Pesticides, for example, have been linked to increased cancer rates, learning disabilities and birth defects in children. By purchasing organic products you avoid exposure to these environmental health risks,
As detailed by the Organic Trade Association, organic foods are grown “without the use of toxic and persistent pesticides and fertilizers… [and] are minimally processed without artificial ingredients, preservatives, or irradiation to maintain the integrity of the food.” Numerous studies have linked the pesticides, preservatives, etc used in the production of non-organic foods with a wide range of health problems, including but not limited to, cancers, miscarriage, birth defects, lower sperm count, and diabetes. The OTA points out that many of the “EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases.”
Organic foods have also been found to be far more nutritious than their non-organically produced counterparts. One study by Newcastle University showed organic fruits and vegetables have up to 40% more antioxidants and greater amounts of vitamin C.
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