S. However, chemicals that are meant to control insects are sprayed readily in conventional farming, and soon these chemicals make their way down the food chain and are absorbed from the produce and meat into our human bodies. This is damaging to various organs, and to the brain. Poisonings have occurred all over the globe from chemicals meant to control pests, and thousands of deaths a year are reported due to these traces of chemical agents present on our food. .
nAccording to Nikolina Sajn of the CNN Student Bureau, organic food is grown on farms that are specially designed to raise organic products (1). Organic products are grown in very rich soil, and unconventionally because there are no chemicals included in the process. Conventional produce farmers often add substances such as nitrogen, phosphorous, potassium, calcium, and sulfur. These elements take away the freshness and uniqueness of each fruit, attract pests to the crop, and diminish the health benefits of eating the healthy produce being grown. Organic farmers rely heavily on soil organisms, birds and helpful insects to keep harmful pests from damaging crops, rather than chemicals. The Soil Association emphasizes that organic foods are produced using natural and traditional farming methods without the use of artificial fertilizers, insecticides, arsenic, tobacco dust or weed killers (Surgery Door, 1). Organic farmers use crop rotation to keep the soil fertile and protect themselves from weeds and insects without the use of any chemicals. The use of compost, rock dust, and kelp meal are also keys to organic farming. In organic livestock farming, animals are given organic food to eat and are maintained without the use of any antibiotics, hormones or other substances unless the animal is sick or injured. Also, they are usually given plenty of open area outdoors to graze in.
The Soil Association also states that there are many benefits to eating organic foods as opposed to eating non-organic foods.
