Give preference to organic food

Organic agriculture is an important sustainable mode of production and which has gained ground on the world stage. Much is said about it, but doubts remain about its concept and the benefits it brings. After all, organic food is not simply one that is produced without the use of pesticides. The entire production chain, from planting to sale is managed in order to avoid damage to the environment. That is, in a sustainable manner.

Besides the absence of agrochemicals and pesticides, organic agriculture offers a rational use of natural resources, including plants, soil, water and ecosystem of animals in which the plantation is installed. The control of pests and weeds is done manually, with a focus on prevention. The soil is plowed as little as possible, keeping its original configuration. The result is minimal damage to the ecosystem.

GM foods are readily rejected by organic farmers. Because they are genetically modified to produce more, they alter the natural balance of ecosystems and tend to gradually replace species and end the genetic variability, the ability of organisms to adapt to an ecosystem for generations.

As a result of a natural production, organic foods bring numerous benefits to those who consume them. The absence of pesticides preserves the flavor and appearance of the actual plant. The organic apples, for example, are not as large and bright traditionally grown, but flavor and aroma are much more marked.

Soil and water, natural resources over which man has no control, are two of the greatest benefit from organic farming. The absence of pesticides and focus on sustainability prevent contamination of future crops and the local fauna. To sustainable use, the resources are not exhausted and remain available for future generations.

Even the farmers are benefited with organic farming. It is known that frequent contact with pesticides causes serious diseases. Organic foods can also be sold directly, in free and fair greengrocers in urban centers, providing small producers fairer trade opportunities and assuring them a better life.

Traditional farming

Traditional farming promotes: deforestation – erosion – freshwater depletion – air and water pollution – desertification – destruction of water sources – waste generation – extinction of several species of animals – damage to human health.

It also promotes the death of millions of insects by the use of agrochemicals and pesticides, both those considered “pests”, as those belonging to local biodiversity. It is evident that this is a practice inconsistent with the principles of respect vegans and animal rights.
We should whenever possible, choose organic products – for the animals, for the environment, for people and for our health.

The organic myth and free-range

Packages of meat, eggs and dairy products decorated with soothing phrases like “natural” and “free-range” with happy images of animals running around the field. Who buys organic products of animal origin and reared outdoors, because he thinks that animals are treated well, are sadly mistaken.

Many organic and free-range farms pile up thousands of animals together in sheds or sties to increase profits, as well as factory farms do, and the animals often suffer from the same mutilations, such as beak trimming, dehorning, castration, all without analgésicos- as occur in industrial farms.

Chickens organically treated in some farms suffer from higher mortality than chickens “drugged” because of the extremely crowded and filthy living conditions, coupled with the lack of antibiotics, which can lead to even more parasites that are already found in chickens receiving drugs.
The hens are not kept in cages such as factory farming standards, but the difference usually stop there. Most still have their sensitive beaks cut off with a hot blade and are crammed into filthy sheds; the treatment of these animals is essentially the same industrial creations. According to Richard Lobb, spokesman for the US National Chicken Council: “If you go to a free-range farm and expect to see a bunch of chickens around pastures, you’re cheating yourself.”

Many cows “organically raised” are sent to confinement for fattening prior to slaughter, which are covered in feces and mud. Cows are fattened in feedlots can still be labeled organic, as they are given organic feed.

Cows on organic dairy farms can be kept in sheds or filthy enclosures, where they spend their lives mired in their own waste, supporting the pressure forced annual pregnancies and have taken their puppies. If your tits fall ill and flash of frequent milkings, which often happens, many farmers deny them drugs because medicating the animals, they can not sell it as organic milk.

Cattle have their horns cut off and their testicles cut of his scrotum, and many are marked with irons hot coals, resulting in third-degree burns. Pigs in organic farms often have their tails cut off and their carved ears, and some have rings forced into their sensitive noses in order to keep them permanently in fuçarem the grass and dirt, which is one of the favorite pastimes of a pig. Chickens on farms of organic eggs usually have part of their beaks cut sensitive, causing acute pain and often death. Not one of these animals are administered painkillers.

At the end of their sad lives, the animals do not die on the farm are shipped on trucks through all weather extremes, often without water, food or rest, for the same abattoirs used by factory farms. There, they are hung upside down and their throats are slit, often while they are still conscious and struggling to escape. Some are still conscious when they are thrown into the hot water of the defeathering tanks or when their bodies are cut into pieces.

A healthier alternative?
The only advantage that organic products have is that they do not contain antibiotics, hormones, or an additive based on arsenic. While the meat of these animals can be a bit safer than the drugged animals, the healthiest choice is to avoid all meat, eggs and dairy products. meat, milk and organic eggs, “natural”, “humanitarian” or free-range, are still loaded from clogging fats (saturated and cholesterol) as well as all animal products are.

Main studies linking the consumption of animal products to heart disease, cancer, and other diseases deaths leaders suggest that these are components of food of animal origin and lack of fiber leading to a higher risk of many diseases.

Organic and free-range animals are killed in the same filthy slaughterhouses animal factory farms, and their meat is subject to the same potential for bacterial contamination of unsanitary conditions.

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