In the beginning, all things were organic. Then, the industrial revolution came to pass, and many things were created, altered and destroyed. The human body is organic in its original design and needs to be nourished and supported by organic nutrition and a healthy environment. Organic is an absolute necessity!

What does the term “organic” mean? Well, when something is certified organic in the United States, that means that it has been inspected to meet the following criteria; the product and the environment in which it is produced are free of harmful chemicals such as pesticides, irradiation, sewage sludge and genetically engineered or genetically modified organisms.

Organic produce and fiber contributes to the radiant health of adults, children, animals, plants and our earth. By selecting organic, we are part of the sustainable life cycle. This sustainability ensures our health, the health of future generations and the health of the environment as a whole. Organic farming nourishes the soil, the harvest and our bodies. Supporting the organic community strengthens the network of local biodynamic farmers, natural food stores and organic consumers.

Organic produce is high in phytonutrients, antioxidants and flavor. Fresh organic vegetables, fruits, grains, legumes, nuts and seeds, are rich in vitamins, minerals, enzymes and various other important bionutrients. This produce is also high in antioxidants. Antioxidants are powerful compounds that protect cells from damage caused by free radicals. Free radicals oxidize and damage our cells, causing us to age and contributing to many diseases. Eating organic food enlivens our bodies and minds with vitality and can help prevent illnesses. If all the healthy benefits of nature’s design weren’t enough, the incredible taste of organic produce will convince even the least health-conscious food lover.

Conventional produce is most often grown using dangerous chemical pesticides. A 1999 study by Environmental Working Group found that millions of children eating non-organic fruits and vegetables were ingesting dangerous amounts of a variety of pesticides, neurotoxins and carcinogens. Pesticides are poisons designed to kill living organisms. These toxic chemicals effectively exterminate insects and plant diseases; they are also extremely harmful to the plants, animals and humans — especially young children.

These toxic pesticides damage the soil and contaminate ground water, polluting the primary source of drinking water for more than half this country’s population. Most directly affected by these poisons are the farm workers, who are repeatedly exposed to high levels of the chemicals. It is estimated that pesticides poison one million farm workers annually.

Conventional agriculture produces meat and animal products that are often unsafe and unhealthy. Cattle and poultry are often raised on contaminated feed; injected with antibiotics and hormones; live in compromising conditions; and are finally butchered in filthy slaughterhouses. The antibiotics, drugs and hormones used in these practices offset the human body’s natural balance and may cause serious problems. The use of these toxic substances is creating dangerous, “resistant,” pathogens, which are infecting the people who eat these animal products.

Food poisoning is another area of concern for people who consume non-organic animal products. The Centers for Disease Control reports that most non-organic beef cattle are contaminated with E-Coli 0157:H7. Over 90 percent of non-organic chickens are tainted with campylobacter. While 30 percent of all non-organic poultry is infected with salmonella.

Most non-organic foods now test positive for genetically engineered ingredients. According to the biotechnology industry, 100 percent of U.S. food and fiber will be genetically engineered within five to ten years; despite the fact that scientific evidence suggests that genetically engineered foods may present serious hazards for human health and the environment. Scientists warn that genetically engineered foods may set off potentially fatal allergies, increase cancer risks, produce antibiotic-resistant pathogens, damage food quality and produce dangerous toxins. Consequently, Europe, Japan and other countries, are refusing to buy many U.S. food exports. The U.S. government refuses to require safety testing or labeling for genetically engineered foods. American consumers have now become involuntary guinea pigs in a vast genetic experiment.

In 1989, a genetically engineered brand of L-trytophan, a common dietary supplement, killed 37 Americans and permanently disabled or afflicted more than 5,000 others with a potentially fatal and painful blood disorder, eosinophilia myalgia syndrome (EMS). The manufacturer used genetically engineered bacteria to produce the supplement. It is believed that the bacteria somehow became contaminated during the recombinant process.

In 1994, the FDA approved the sale of genetically engineered recombinant Bovine Growth Hormone. The genetically engineered Bovine Growth Hormone was banned in Europe and Canada, and is not legal in any other industrialized country. Genetically engineered Bovine Growth Hormone is injected into cows to force them to produce more milk. Scientists warn that this could pose serious health hazards for human health, including increased risk for breast, prostate and colon cancers. The milk produced by these cows contains higher levels of pus, bacteria, fat, and 400-500 percent more Insulin-Like Growth Factor, a potent chemical hormone. The milk also contains residue of the injected hormone, and since the hormone causes the cow’s utters to become easily infected, residues of antibiotics.

A 1999 report from the British press revealed Rowett Institute scientist, Dr. Arpad Pusztai’s research findings. Dr. Pusztai found that genetically engineered potatoes, spliced with snowdrop plant and a commonly used viral promoter, the Cauliflower Mosaic Virus (CaMv), to be significantly different in chemical composition than other potatoes. Dr. Pusztai also discovered that the genetically engineered potatoes damaged vital organs and immune systems of lab rats. Most alarming, the damage to the rats’ stomach linings caused by a severe viral infection, most likely caused by the Cauliflower Mosaic Virus viral promoter, a promoter spliced into nearly all genetically engineered foods and crops.

Scientists also warn us about the environmental hazards of industrialized agricultural practices. The atmosphere is continually affected by the greenhouse gasses produced by enormous amounts of manure on agricultural lands. Water supplies are contaminated with pesticides, chemicals, fertilizers and sewage from factory farms. Soil is eroded and stripped of its nutrients. Genetic engineering has led to increased use of toxic pesticides. Genetic pollution of neighboring farmlands and ecosystems is a risk. Harm has come to endangered Monarch butterflies and beneficial insects such as ladybugs. Feared is the creation of “superpests,” “superweeds,” and virulent new viruses.

Indeed, choosing organic can have a powerful and positive effect on our health and the health of our planet. Each one of makes a difference in what we choose to support. Selecting the necessary organic foods and fibers promotes wellness for all!

Tips For Going Organic:

* Go to your local organic farmer’s market, where you will find lots of healthy and delicious produce, and some really nice folks!
* Shop at health-food stores and natural stores, buy organic!
* Buy organic cotton — it feels oh so soft on your skin!
* Beware of genetically engineered (GE) and genetically modified organisms (GMO).
* Look for the “certified organic” seal of approval.
* Start an organic garden. Buy organic seeds, soil and fertilizer.
* Try restaurants that take special care to serve organic cuisine.
* Join forces with other organic consumers through community groups, organizations, Web networks, etc.
* Contact your government to voice your concerns, vote pro-organic
* Only drink pure water.

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