Organic Food Health
Today the demand of consumers for certified Organic Foods is increasing at an exponential rate. The supermarket or other mass outlet consumer cannot possibly visit the farm personally to ensure that the organic practices are being implemented fully and correctly, thus they have to rely on the "Organic Certification" labels which are awarded by Government and third party inspection agencies. Once the consumer is able to see one of these certification labels, they can purchase the item in confidence that it completely adheres to the current standards for Organic Food production.
Farmworkers and their families need to be protected from the health risks associated with the exposure to volumes of pesticide utilized whenever an agricultural operation is implementing conventional farming. Organic farming opposes the technique of genetically-modified crops which is included in conventional farming and which is extremely important for Food Health. Organic Stores prefer to see a foods produced with a reduction in pesticide usage and environmental footprint which has been shown in studies to be the result.
When we consider Food Health, Organic Stores will often point out that there have been a large number of clinical studies regarding the effects of pesticide exposure on the health of agricultural workers. It has been proven that even when extraordinary precautions are taken, there is still a measure of pesticide chemicals which enter the systems of these agricultural workers. Organophosphate pesticides have been linked with instances of: cancer, depression, memory disorders, neurologic problems, abdominal pain, nausea, vomiting, skin and eye problems, respiratory problems, dizziness, headaches, dermatologic conditions, miscarriages, and birth defects. As can be seen this is a serious effect on Food Health. Organic Stores are right in demanding that the products they sell are free from these chemicals.
Due to the fact that organic farming can only produce a fraction of yield per acre of conventional agriculture, feeding the entire world on organic products is completely impossible as it would require the addition of over six million square miles of productive agricultural land to the world's capacity, and there simply is not that much of that type of land available on the planet. That is a factor that has to be balanced into the quest for Food Health. Organic Stores and their customers have to also be realistic and understand that to plough over six million square miles of virgin forests and fields would have a disastrous effect on the world's ecosystem.
Pesticides are sprayed on most conventionally grown foods, but it does not necessarily mean that by the time it reaches market, actual pesticide residues are clinging to conventionally farmed food. In reality, 90% of non-organic food ends up being completely pesticide-free, according to some studies, because such microscopic traces are easily rubbed off during washing, handling, and shipping. Therefore this can have a significant effect on Food Health. Organic stores and their clients must be reasonable when demanding that zero means zero in artificial chemical component in the food products the demand as that may not be readily achievable in large part.