Eating for a Healthy Planet – Organic Food


The term “organic” refers to the way agricultural products are grown and processed. The USDA requires that a certain set of criteria be met and maintained for products to be labeled as organic. For example, organic crops must be grown in soil where no chemicals, herbicides, pesticides, or other prohibited substances have been applied to the land during the previous three years. Organic farmers are not allowed to use synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers, or sewage sludge-based fertilizers.

Irradiation is the application of ionizing radiation to food designed to improve the safety and extend shelf life by reducing or eliminating microorganisms and insects. The World Health Organization has declared irradiated food safe to eat. The agricultural industry likes the process because it extends the average shelf life of a food product to two or three months, or even to an unbelievable six or seven months. However, scientists are also discovering there are serious issues with irradiating food. Animals show increased risk of cancer and many nutrients are diminished or destroyed in the process. The average consumer doesn’t know that this is going on, let alone the dangers of ingesting foods that have been irradiated. How can we live a healthy life eating poisonous, toxic, irradiated food that has been treated with pesticides, fungicides, and herbicides during its journey from garden to table?

Due to their less-developed immune and nervous systems, children and unborn children are most vulnerable to pesticide, fungicide, and herbicide exposure. Early exposure can cause developmental delays, behavioral disorders, and motor dysfunction. Pregnant women are also more vulnerable to these toxins, due to the additional stress that pesticides place upon their already taxed organs. Pesticides can be passed from mother to child in the womb, as well as through breast milk. As Russell L. Blaylock revealed in his book Excitotoxins: The Taste that Kills, some exposures can cause delayed effects on the nervous system, even years after the initial exposure.

To consciously choose to eat organic all the time takes practice and education. To make a true change, it is important to know why we should eat organic. We need to understand, for example, that supporting the market for conventionally grown foods has an impact on the world, particularly on our health and the health of our children. This type of farming and food production can also have a dangerous impact on the health of farmers and their children, and on a wider scale, it will also affect the health of Mother Earth’s rivers and oceans, and the health of all living creatures.