Organic foods aren't necessarily pesticide-free. Pesticides that are allowed for organic food production are generally not man-made. They usually have natural substances such as soaps, lime, sulfur and hydrogen peroxide as ingredients. Yes, organic farming practices use fewer synthetic pesticides, which have been proven to be harmful to the environment.
But industrial organic farms 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. Take, for example, the firm stance of organic agriculture against genetically modified organisms (GMOs). Contrary to popular belief, organic foods have pesticides, whether they are used directly on crops or not. Organic foods can be treated with pesticides from the USDA approved list of substances, which includes products such as copper sulfate and hydrogen peroxide.
Although organic farmers mainly use natural pesticides on their crops, there are also synthetic pesticides approved for use on organic crops. In addition, 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. It should be noted that 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. Most pesticides used in organic agriculture are natural (or not synthetic), which the USDA defines as substances that have been produced or extracted from a natural source, such as plants or other living organisms.
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. Contrary to popular belief, 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. Why the government doesn't monitor the use of organic pesticides and fungicides is a very good question, especially considering that many organic pesticides that are also used by conventional farmers are used more intensively than synthetic ones because of their lower levels of efficacy. That's not to say there's no hope for organic agriculture; 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 being cultivated without genetic engineering or ionizing radiation and with mainly natural pesticides and fertilizers. He complained that everyone praised local organic farms for being so environmentally friendly, even though they sprayed their crops with pesticides all the time, while his family's farm had no credit for being pesticide-free (they're not organic because they use a non-organic herbicide once a year). Even though even organic products rely on pesticides, eating organic products will likely expose you to fewer pesticides in your diet. Pesticides include a variety of substances, some of which occur naturally and others can be used in organic foods.
Organic foods are overseen by the USDA Agricultural Marketing Service and must be produced by protecting natural resources, conserving biodiversity and using only approved substances and technologies. But the real reason organic agriculture isn't greener than conventional agriculture is that, while it might be better for local small-scale environments, organic farms produce far less food per unit of land than conventional ones. All organic pesticide residues are regulated by Food Standards Australia and New Zealand to ensure they are safe to consume. In short, organic products are not better for us and we can't differentiate them from 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. . .