Embrace organic, it’s the new black

W
hen life as we know, used to be simple. Food sourced locally, and there was no science to how food grew and how it got to the table. However, with the increase of population, the need to ensure successful crops, both in quantity and quality, lead to interest on how to prevent plagues from affecting plants and how to standardize the shape, color, and size of produce. We soon did the same with meat.

Food production has dramatically changed during the XX century. Intensive agriculture was refined to be more productive in the least amount of time possible time without exhausting the land where it grows. Animal farming also took a similar process by making them grow faster and disease free, with the use of hormonal supplements and loads and loads of antibiotics. And for a while, people were satisfied as there was no shortage of food supply and prices were relatively low.

Nowadays, is not so much the supply point of view that matters, but in what ways these techniques are good for us and how they are changing our lives and bodies. Hence, organic food is so relevant now and why they’re a regular feature at most supermarkets.

“Organic” refers to the process taken by farmers to grow agricultural products, such as vegetables, fruits, grains, dairy products, and meat, without the use of most synthetic pesticides or artificial fertilizers. While these chemicals, used in a certain amount, have been assured safe by conventional farming, several health experts still protest for the potential harms of repeated exposure.

photos by farmy.ch

So what are the health benefits

of going organic?

Organically grown foods are known to have a higher nutrition value than commercially produced food since it advocates the use of sustainable practices, following responsible standards to manage and nourish the soil.

They are also perceived as being tastier than its pesticide-laden counterparts, because nourished and well-balanced soil produces healthy, vigorous plants, especially in heirloom varieties, where taste trumps appearance.  Many chefs all over the world have already made the change to organic produce because the flavor does pay off.

When you avoid meat without with hormones, antibiotics, and drugs, you’re avoiding ingesting products that have direct links to excess weight, and that connected to the early onset of puberty, heightened cancer risks, the growth of tumors, and genetic problems, especially in women.

Organic farming also supports eco-sustenance, reduces pollution brought on by the effect of chemicals, pesticides and fertilizers have in contaminating the environment, especially when it comes to water supply. It also helps preserve agricultural diversity, since the need for identical fruits for picture-perfect produce aisles is not an issue for these farmers.

The higher price for organic produce is usually one of the primary issues for opting out. What the majority of people tend to neglect is that the organic foods are more expensive for a reason. Organic foods require more time and care to produce a quality product, and part of this cost is passed on to the consumer.  Is also a way to help smaller farmers that don’t benefit from governmental programs the same way larger farmers do. The little extra cost of organic produce is well worth paying to ensure good health and vitality and flavorful, wonderful meals with the people you love.

– Diana Duque

photos by farmy.ch

Farmy.ch is our go-to place to get the best Organic + Bio items in Zürich.

 

 

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