Why Organic?

To be certified organic in New Zealand, food has to be produced without

  • synthetic fertilizers,
  • pesticides,
  • herbicides,
  • genetic modification,
  • antibiotics,
  • growth promoters, and
  • irradiation

Why bother?
Regularly eating foods which have been treated with pesticides, herbicides and synthetic fertilizers leads to a build-up of toxins in our body. This has been associated with cancer, Parkinson’s disease, fertility issues, skin problems and respiratory problems.

Eating organic food is a major way of reducing our intake of toxins. Sure our body has mechanisms to deal with harmful substances – the liver is a key detoxifying organ, converting harmful substances into harmless substances. However, modern life involves many harmful substances – in the air, in water, added to food, medication, skincare, haircare, and clothing to name a few. In dealing with these toxins, the liver is kept busy and has less time for other tasks – like creating energy and running our metabolism. Signs of an overloaded liver include constant tiredness, lack of energy, moodiness, and an inability to lose weight. The most efficient way to support the liver is when we stop eating foods containing pesticides and herbicides.

The benefits of organic food continue much farther – requiring 30% less fossil fuels than conventional farming, ensuring the health of the bees (which are responsible for 1 in 3 bites of food on our plates), keeping soil, waterways and wildlife healthy, and supporting fair trade. That’s why we choose organic.

 

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