Organic or Conventional Food?





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Published on Jul 14, 2011

Organic Vs. Conventional Food - as part of the expert series by GeoBeats.

Conventional farms actually do not provide much nutrient to the soil. What they do is they put, basically, nitrogen, phosphorous, potassium into the soil, but plants need micro-nutrients, like minerals, in order to perform their best. And also because we get those minerals when we eat organic foods versus conventional foods. So, conventional foods automatically do not have the kind of replenished supply of nutrients.

But, in addition, the fertilizers in the fields that the conventional crops are using is laced with arsenic, lead, and other toxins that are actually harming our ability to use our neurotransmitters in our brain and also our hormones in our body, and that is why we are seeing more cancer rates. So, what I am trying to say is, the foods that are grown more conventionally are toxic, basically, and you are ingesting that poison every time you eat conventionally grown.

Whereas, organic produce, as long as it is following the national organic standards, which have been set up by the National Organic Program through the USDA, which was an excellently well written program, then your food is safe. Basically, it has been separated from conventionally grown, it has not been pollinated by conventionally grown, and it has not been pesticide sprayed. So, it is basically healthy food, and it is going into your healthy body.

So basically, organic food has a full compliment of minerals and vitamins, and conventionally grown food could be laced with toxins and poisons that you may not want to be ingesting.


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