The idea that organic is better for the consumer and the environment is more of a mindset and not the truth. My purpose is to show the people who believe in organic products, that there are just as many down falls as conventional foods. Many people assume that organic foods are healthier, when in fact organic foods are more susceptible to carrying pathogenic bacteria, such as E. coli and salmonella. They also think that because organic farmers use natural pesticides rather than synthetic pesticides, it’s better for the environment. However, organic farmers are able to use a copper solution, which never leaves the soil, to fight fungal disease as where the conventional farmer use pesticides that are biodegradable.
Let me tell you how inorganic food starts. As many people know about organic food is that it is natural and free of toxins. Let us take fruits and vegetables for instance, they start from a seed unless it has been genetically modified for better quality and taste. This seed is planted and watered until the seed has reached to the surface and that is when it is feed with nutrients that are comprised of chemicals, which means the plant is no longer organic. This inorganic fertilizer gives all the nutrients the plant needs to grow which causes the plant to grow more rapidly and produces the fruits and vegetables quickly.
The participants involved in this study were tested for pesticide levels. Pesticides can be absorbed into fruits and vegetables, and leave trace residues. Foods were tested for pesticide levels as well as bacterial contamination and Escherichia Coli contamination. The study shows that eating organic foods in place of conventional foods lacks strong evidence that organic foods are (Nordqvist, 2012) (Nordqvist, 2012)significantly more nutritional than the conventional foods. The study did however find that consumption of the organic foods may help reduce exposure to antibiotic resistant bacteria as well as pesticide residuals.
Behavioral Outcome: At the end of my speech, members of the audience will be able to distinguish what specific and relative regulations that the United States Department of Agriculture govern the food industry, to discern fact from fiction about organic and humane alternative foods, and will be persuaded to become more open to shortening their supply line of which they attain their food. Thesis: Not all foods that are labeled “organic” or “naturally raised” are necessarily the healthiest and best food alternatives; the USDA does not have strict regulations on certain terms such as “natural,” “all natural,” “naturally raised,” “free-range,” or “cage-free food.” Shortening your personal supply line on food will yield a healthier alternative to consuming food. Introduction 1. Beginning of story 2. My personal experience working at an organic health food store.
Lot of people has that the factory faming spread diseases to other animals and it is unhealthy. Nonetheless, modern farming stops bad diseases by making the animals healthy. Furthermore, they use clean pesticides, antibiotics, vitamins and fertilizers to produce more and better quality animals. Therefore, costumers could buy meat into lower prices on supermarkets. In addition, promoters of factory farming say that the factory farming helps the economy of a country, creates more jobs, and lower borne illness.
Meat eaters may need more calcium than vegetarians because animal protein tends to block the absorption of calcium. Calcium-rich foods that are acceptable for vegetarians include broccoli, dark leafy greens, almonds, brazil nuts, hazel nuts, legumes, and tofu processed with
Food additives can affect food positively and negatively. Food additives have become more popular in foods because a large number of societies do not cultivate their own crops. Additives in food are growing in the world because of demanding life styles, no time for “homemade” meals, and just plain and simple laziness. Technology is also a key factor in the production of food additives. Although some people may be against the concept of a food additive, scientists do very thorough testing on each individual additive.
Locavores also want to support local farmers and small businesses. Local farms are more likely to use natural and organic methods. They believe that earing local grown food helps the environment by reducing soil, air, and water pollution. Eating food that is produced and grown locally conserves fuel and cuts greenhouse gas emission into global warming and other climate changes as opposed to buy food that is shipped from long distances. A cause of the trend of being a locavore is caused by people realizing how much energy is used in the production and transportation of store bought food.
There is no guarantee that raw ground beef or sprouts will be free of certain harmful bacteria. These foods provide a favorable environment for bacterial growth, whereas, the production process does not include a step to reduce these bacteria, such as cooking or pasteurization. For these foods, irradiation provides a bacteria-killing step. However, one association disagrees that the issue and claims that irradiation only covers up problems that the meat and poultry industry should solve, increasing the fecal contamination that results from speeded up slaughter and decreased federal inspection. Per Organic Consumers Association, Irradiation is a ‘magic bullet’ that will enable the company to say that the product was ‘clean’ when it left the packing plant.
This will improve health and boost the immune system. Foods to Replenish Glutathione in the Body • Fresh fruits and vegetables Enriching your diet with organically produced fruits and vegetables will give the body the nutrients required to manufacture GHS. Tomatoes, avocadoes and squash, in addition to sulphur containing vegetables such as parsley, onions, garlic and cruciferous vegetables is goes a long way in replenishing your GHS levels. Care should be taken while to avoid excessive cooking since it reduces the content by almost 50%. • Raw eggs and raw milk Fresh milk and raw eggs are very useful in GHS production in the body.