Organic foods are often thought to be pesticide-free, but this is not necessarily the case. While organic farming practices use fewer synthetic pesticides, which have been proven to be harmful to the environment, they still use their own barrage of chemicals that are still harmful to the environment and refuse to support technologies that can reduce or eliminate the use of all of these products together. Pesticides that are allowed for organic food production are generally not man-made, but rather natural substances such as soaps, lime, sulfur and hydrogen peroxide. The USDA reports that pesticide residues are found in both organic and conventional crops alike in its Pesticide Data Program, but all crops are subject to regulations that govern safe consumption levels.
Several studies have shown that those who consume organic foods more frequently are less likely to be overweight and have heart disease, but it turns out that they were more likely to practice a healthier diet and exercise, in general. The buyer's guide is intended to provide advice for consumers who want to limit exposure to pesticides to choose varieties with low scores (their Clean 15 list) or replace foods on the Dirty Dozen list with organic products. Organic livestock can be raised in a feedlot; buying organic meat doesn't guarantee that animals will be fed on grass or end up with grass. Organic food must be produced by protecting natural resources, conserving biodiversity and being cultivated without genetic engineering or ionizing radiation and with mainly natural pesticides and fertilizers.
The government doesn't monitor the use of organic pesticides and fungicides, which includes products such as copper sulfate and hydrogen peroxide. Better technology could bridge the production gap and allow organic methods to produce on a par with conventional agriculture. In its simplest terms, organic food must be produced by protecting natural resources, conserving biodiversity and using only approved substances and technologies. All organic pesticide residues are regulated by Food Standards Australia and New Zealand to ensure they are safe to consume.
Eating organic products will likely expose you to fewer pesticides in your diet than non-organic foods.These contained a total of 3,558 comparisons of the content of nutrients and other substances in organically and conventionally produced foods.
