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Why Buy Organic?

why buy organic?

First and foremost, the number one reason to buy certified organic products over their conventionally-produced alternatives is simply peace of mind: it’s the knowledge that you are doing the best for your environment, which is broadly-speaking the best choice for your body.

Organic vs. Conventional Products – Though nutritionally, most organically-grown products are comparable to their conventionally-grown counterparts, the macro-level health benefits of eating organic come from the reduction of pollution in water, air, and the the environment at large facilitated by organic agricultural practices.

In terms of animal products, organic wares are generally produced without synthetic hormones, with minimal antibiotic intervention, and high standards for animal welfare.

Being more conscious about the origins and ingredients in your food for environmental and ethical reasons can be the beginning of a lifelong journey towards better nutrition and health. One sort of awareness bleeds into the other.

Organic Compounds for Better Health – With plant-based foods, there are some specific chemical keywords to look out for when chasing the healthiest additions to your diet. These are naturally-occurring compounds that are found in some of the world’s healthiest foods (many of these are polyphenols, which constitute dietary micronutrients).

Beta-carotenes--orange pigments in foods like carrots and sweet potatoes--are the precursors to A vitamins. This group of vitamins is essential for growth, a healthy immune system, and healthy vision.

Flavonoids are naturally-occurring compounds that can modulate cell signals in the human body, which means they can facilitate antiinflammatory, neuroprotective, antithrombogenic, anticancer, antioxidant, and anticancer activities in the human body. Many have been shown to be vital for cardiovascular health.

Anthocyanin compounds are a kind of flavonoid: these are dark plant red, purple, or blue pigment compounds, found in dark berries like blueberries, and in leaf vegetables like red cabbage. Several studies have investigated the possibility that these compounds have antioxidant properties.

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