Why Organic?
The top ten reasons to ‘go organic’
1. Fresh organic vegetables contain, on average, fifty per cent more vitamins, enzymes and minerals then intensively farmed produce.
2. Organic fruit does not have chemical residues on its skin from pesticides.
3. Food additives linked to asthma, heart disease and hyperactivity are amongst those banned by organic standards. Hydrogenated fats are also banned in organic food.
4. Organic livestock is not fed with animal proteins, antibiotics, growth hormones, anti-parasite medicines and other drugs, so these do not get into humans through the food chain.
5. All organic eggs are free-range, but not all free-range eggs are organic. Organic chickens and eggs in the UK are strictly regulated. There must be less than 500 birds in a flock, the chickens must not be de-beaked and their diet must be free of antibiotics, animal protein and colourants.
6. By buying organic food, you can totally avoid genetically modified ingredients int the food chain. For example, organically raised cattle are not fed GM soya.
7. Intensive farming costs the tax-payer millions each year from cleaning up pesticides in our water supply, to massive EU subsidies. The BSE crisis alone cost taxpayers £4 billion. There has never been a reported case of BSE in cattle born and raised on an organic farm.
8. Organic farmers look after their soil by rotating crops, using composted manure and planting crops that naturally increase nitrogen in the soil. Artificial fertilisers that can pollute water sources are banned.
9. Organic farms support wildlife habitats, with greater diversity of birds, insects and plants.
10. Organic produce that is sold locally, at farm shops and farmers markets for example, also helps the ecology by saving on transport pollution and packaging waste.
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