There have been many debates about whether there is a real nutritional difference between organic food and conventional food. Alan Greene, a pediatrician and author wrote an article about the pesticides that are found in a lot of the foods we eat.
Today’s children ages 0-5 in the US have lost more than 16 million IQ points from exposure to organophosphate pesticides, according to Greene. They’re exposed to these pesticides almost entirely through our food.
Organic foods are grown without the use of toxic synthetic pesticides, antibiotics, artificial hormones, or genetic engineering. They depend on cultivating healthy soil to grow healthy plants to produce healthy animals.
Choosing organic food can drop a child’s organophosphate pesticide exposure almost overnight. In another study, suburban Seattle children had their urine tested multiple times for evidence of organophosphate pesticides; it was present in all samples. Then the children were switched to mostly organic food. The pesticides disappeared. They were virtually undetectable in morning and evening urine samples for five days. Then the children were switched back to their typical suburban diet and the levels found in their urine shot back up.
This is why we have seen a lot of our personal chefs taking classes to get certifiications in organic cooking. A lot of families request healthy cooking for their kids to develop healthy habits, and chefs need to know how to do this and what the benefits are.
Every bite of food we take contributes to our bodies. Bad food ends up being a debt hat we will have to pay back. Creating a habit of organic cooking for your family will result in health benefits for everyone.