Organic farming differs from conventional farming in the methods used to grow crops. Where traditional farmers apply chemical fertilizers to the soil to grow their crops, organic farmers feed and build soil with natural fertilizer. Traditional farmers use insecticides to get rid of insects and disease, while organic farmers use natural methods such as insect predators and barriers for this purpose. Traditional farmers control weed growth by applying synthetic herbicides, but organic farmers use crop rotation, tillage, hand weeding, cover crops and mulches to control weeds.

The result is that conventionally grown food is often tainted with chemical residues, which can be harmful to humans. The Environmental Protection Agency (EPA) considers 60 percent of herbicides, 90 percent of fungicides and 30 percent of insecticides to be carcinogenic.

Aside from pesticide contamination, conventional produce tends to have fewer nutrients than organic produce. On average, conventional produce has only 83 percent of the nutrients of organic produce. Studies have found significantly higher levels of nutrients such as vitamin C, iron, magnesium and phosphorus, and significantly less nitrates (a toxin) in organic crops.

We can handle a certain amount of chemicals and toxins and remain reasonably healthy, thanks to our liver which serves as a super filtering system. However, over time the liver becomes overwhelmed. We can help our liver function more efficiently, allowing our bodies to exist in a better state of health, by adding an assortment of fresh organic fruit, vegetables, nuts, seeds and grains to our daily diet.

"Eat foods that heal your body, not harm it."

To get organic produce at a great price, join a co-op !