What You Don’t Know About Organic Meat And Dairy
Organic food is food produced in ways complying with the requirements of organic agriculture. Organic agriculture is a collective term for many practices that are used to ensure that traditional agriculture practices do not harm the environment. Organic farming practices differ worldwide, but organic agriculture still involves practices that balance ecosystems, promote biological equilibrium, and conserve biodiversity.
In the US, organic food production relies upon state-provided organic certification. Each producer must apply for an organic license to engage in organic farming in the United States, although some allow “certified organic agriculture” to be used as a catch-all term without providing specific details. Organic certification requires that farmers provide proof of organic status or use a documented method of achieving organic status.
The traditional method of selling organic food products in the US is at the farmer’s market. Farmers markets are an open public place where farmers and consumers can come together and purchase fresh produce, meat, baked goods, and other commodities. Organic food producers can also sell non-organic products at the farmers’ market; however, this practice has been challenged in court. Consumers may also choose to buy non-organic food at a grocery store or health food store. However, this process is becoming less common due to growing regulations against pesticide and chemical use on organic farms.
Some organic food producers grow their products organically without using pesticides or other synthetic chemicals. However, many genetically modified organisms are introduced into the environment after planting and they continue to circulate throughout the environment. These GMOs have been linked to the increased incidence of serious environmental diseases such as botulism. Non-organic pesticides can cause organ toxicity, particularly in people who are already vulnerable to illness. Furthermore, the risks of exposure to pesticides are great, particularly if the product comes into contact with the skin or mouth.
Organic farmers do not use synthetic fertilizers or antibiotics on their crops. Synthetic chemicals commonly used on conventional farms can increase the risk of pathogenic bacteria. The risk of infection increases if the farmers do not sterilize their tools or equipment. Also, when organic farmers use antibiotics on their crops, they kill all the bugs, but also some healthy bacteria in the soil. This means that the antibiotics are passed on from the antibiotic-treated crops to us, the consumer, through consumption. Organic farmers may use natural, compost-based antibiotics to control harmful bacteria on their crops.
Organic farmers do not use chemical herbicides or pesticides for weed control. Herbicides are generally considered harmful to humans because they are absorbed into the skin and ingested through ingestion. When exposed to herbicides during their early life stages, children have been reported to be more likely to develop symptoms relating to learning disabilities. Many studies have linked low birth weights to women who consume toxic chemical herbicides and pesticides. In addition, it is now known that long-term exposure to herbicides and pesticides has links to nervous system disorders and cancer.
Organic food does not contain any artificial preservatives, artificial colors or flavorings. Organic foods are not treated with insecticides or pesticides at any point during their production, processing or storage. Organic foods are not harvested with land-raps or with equipment that hoes or pollutes the soil. Animals, such as bees and turkeys, that are used to feed organic foods are not permitted to be released into the wild.
Organic food does not contain genetically modified organisms (GTAs) or antibiotics. Organic meat and dairy products have been carefully tested before being released into the market. Organic meats and dairy products must meet the same USDA standards as traditional livestock products. Organic food companies are required by law to test the organic meat for contamination, before releasing it into the market.