Unless You Hate Being Healthy, You Have No Reason Not To Eat Organic Do You Hate Being Healthy?

Organic benefits

The benefits of organic foods are all common sense and right there if you simply open your eyes to see them. The only argument that should have to be made about organic food benefits is that it is healthier. Done. That should be enough to convince any living human being to eat more healthily with organic foods. And yet, people just cannot seem bring themselves to do it. So, perhaps a little scared straight action to better explain the benefits of organic foods.

Let us start with a little definition. What exactly is organic food? What makes it organic food? The answer is how it is grown and produced. For plant matter, the only fertilizer that can be used is either compost or manure. Absolutely no chemical fertilizers, as well as synthetic pesticides, herbicides and antibiotics. For livestock, the animal must be fed strictly organic feed, and have access to the outdoors. It is all about limiting chemical intake and making sure that no unnecessary additives are being put in. The whole point of organic is to get the food and just the food. Nothing more.

To eat an apple that has not been touched by chemicals is like consuming pure, wholesome nutrition. If the apple has been sprayed with all sorts of pesticides and herbicides, then, along with those diminished vitamins, you are also getting residuals of all of those pesticides, either on the outside of the apple, or those that were absorbed by the tree and then fed into the apple itself. The same can be applied to livestock. If they are fed hormones and antibiotics and modified feed, all of those horrible chemicals are going to be inside of the meat when you get it to cook. Sure, people have been eating things this way for years. But we are not starting to see actual side effects and results from our children consuming all of this horribly modified food.

Francis Pitt

Francis Pitt

Francis Pitt has made a name for himself in farm-to-table organics, working at restaurants in Portland, Seattle and Burlington, Vermont. While he has a taste for the extreme, most of his restaurant’s top sellers are much more down-to-earth, regularly featuring mushrooms gathered from the slopes of the Cascades, and fresh wild-caught seafood from the Oregon coast. Inspired by trends in Portland, his latest restaurant offers the ultimate chef’s table: dinner begins in the morning at his island collective farm, and 4 lucky guests every week get to follow the food, literally, from the field to the plate! Francis is a firm believer that you are what you eat — do you really want to be a chemistry set?