Organic foods are produced without the use of pesticides, artificial fertilizers , or hormones. Strict standards are adhered to in the production of organic foods in Australia. Organic food is grown, harvested, stored and transported without the use of synthetic chemicals, irradiation or fumigants. The major advantages to moving towards more organic produce in your fridge and pantry are-
*Higher in nutritional value which results in less blood sugar fluctuations and cravings as your body is FEED the nutrients it needs.
* Reduction in damage to the GUT and therefore the immune system.
* Reduction in hormone imbalances and inappropriate immune responses that stem from a damaged GUT.
* Reduction in amount of food needed over time, once again the body is feed.
* It tastes a lot better than convention foods, Carrots taste like carrots!!
* Its fresher, unable to use methods for long storage it is delivered to you in its natural fresh state.
* There is less impact on the environment and an increase in animal welfare and nutrition.
* Recent studies link preservatives, additives and pesticides found in conventional foods to behavioral problems, mental health problems, auto immune disease, allergies, obesity and cancer.
* In the long run its cost effective, better health, fewer medical bills, balanced mind and body and a satisfied tummy!
Check out your local supermarkets and farmers markets, you will be surprised whats available!
(De Roos, A. J., Blair, A., Rusiecki, J. A., Hoppin, J. A., Svec, M., Dosemeci, M., & ... Alavanja, M. C. (2005). Cancer incidence among glyphosate-exposed pesticide applicators in the Agricultural Health Study. Environmental Health Perspectives, 113(1), 49-54.)
Dr Natasha Campbell-McBride MD (2010) Gut and Psychology Syndrome.
Tarazona, J. V., Court-Marques, D., Tiramani, M., Reich, H., Pfeil, R., Istace, F., & Crivellente, F. (2017). Glyphosate toxicity and carcinogenicity: a review of the scientific basis of the European Union assessment and its differences with IARC. Archives Of Toxicology, 91(8), 2723-2743. doi:10.1007/s00204-017-1962-5