Organic vs. Non-Organic Farming
Doesn’t everyone desire to be more healthy? Everyone wants to feel energetic, pain-free and stress-free. However, when it comes to being healthy, there are many factors to consider. Exercise, hygiene, sleep habits, supplements, nutrition, ergonomics, attitude and family are just a few of the many factors that can and do have an effect on our overall health. The nutrition category includes lots of subcategories, too, such as organic vs. non-organic, how often you eat, what time you eat, your individual body chemistry and more. This article takes a look at what organic vs. non-organic means and why that’s important to you.
The word “organic” refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don’t use conventional methods to fertilize, control weeds or prevent livestock disease. For example, rather than using chemical weedkillers, organic farmers may conduct more sophisticated crop rotations and spread mulch or manure to keep weeds at bay.
Here are some key differences between conventional farming and organic farming:
Organic or Non-Organic? Check the label
The U.S. Department of Agriculture (USDA) has established an organic certification program that requires all organic foods to meet strict government standards. These standards regulate how such foods are grown, handled and processed. Any product labeled as organic must be USDA certified. Only producers who sell less than $5,000 a year in organic foods are exempt from this certification; however, they’re still required to follow the USDA’s standards for organic foods. If a food bears a USDA Organic label, it means it’s produced and processed according to the USDA standards. The seal is voluntary, but many organic producers use it.