Going "organic"; hype or fact? What you should know about organic food for the sake of your health.

Just say the word "organic" and eyes start to roll backwards while smirks form across many faces (not everyone's face but just a lot of faces).  "Too expensive" and "I can't justify the cost" are most commonly used responses that come to mind when I try to share the "value" side and health benefits of going organic.  So what's all the fuss and why does it matter?

First, understand that food is produced (to some extent) by humans.  What we "feed" our food (i.e. plants and animals) produces what we eventually eat.  Take for example a soybean or corn; has it been modified (added to) in order to produce a "perfected, highly resistant to insect infestation" state?  If so, what does that modification mean to us?  Or an animal; has it received a healthy vegetarian diet or a genetically modified corn fed diet?  Has the animal been fed antibiotics or hormones?  Is the animal allowed to graze freely or has it been caged? 

Second, is the food we're eating in season?  Have you ever noticed that more and more vegetables/fruits are offered year-round versus in-season?  If you really pay attention, you'll notice that the out of season food never tastes as good as the in-season products.  Why?  Is it due to "over production and genetic modification"? 

Once you understand the benefits of "organic" food you'll understand the value of organic food versus non-organic food.  So what is organic food and how do you know it's organic?
*Organic simply means that the food has not been genetically modified (i.e. fed or injected with hormones and anti-biotics)
*Organic food is produced/raised in a "free" environment (free range, cage free)
*Organic food is (typically) produced in season
*Organic animal products (i.e. cattle, chickens) are fed vegetarian diets (versus corn fed diets)

The USDA has set a standard by which organic farmers are required to adhere to before their food product can be labeled "organic":

USDA Consumer Brochure: Organic Food Standards and Labels: The Facts

1. “What is organic food? Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.  Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.  Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.  Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.  Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.” Consumer Brochure, USDA National Organic Program, http://www.ams.usda.gov/nop/Consumers/brochure.html

That said, what does this mean to you and me? 
*Genetically modified food products contain highly toxic chemicals; organic food products do not.
*Animals that are not allowed to graze/eat in a "free" environment (i.e. free range/cage free) often consume their waste; organic animals graze freely, producing a healthier end product.
*Out of season food is "forced" into production; organic food is produced in season and naturally tastes better.

Anytime we modify what God has already perfected we stand the chance of consuming a chemically modified food product that contains highly toxic chemicals, which in the end we pay for with our health.  Before you eat another thing ask yourself, "How was this produced?".  If you don't know, find out before you agree to eat it.  You just might be saving your own life.