But the more the organic food revolution has transitioned from a passing trend to a lifestyle choice, the more I’ve paid attention. Friends of mine who’ve gone the natural route report enhanced energy, better sex, and greater mental clarity—and all have supple hair and downright gorgeous complexions.
And if that’s not reason enough to go green, what is?
Turns out that organic food isn’t just for yoga teachers and the Lexus-slash-Lululemon set: Science now shows that organic food is vastly superior to its non-organic counterparts.
Here’s a look at the findings—and why you, like me, should grab that canvas bag and head straight to the farmer’s market.
Think that cherry tomato and avocado salad is topnotch in terms of potassium and protein? Think again.
Conventional produce is treated with pesticides—as in, sprayed with chemicals to prevent insects and the like from feasting on the crop before it makes its way to your local grocer.
Before you brush this off as an inconsequential side effect of living in the 21st century, let’s backtrack for a moment and establish what organic food actually means.
Organic—an industry that, according to The HuffPo, is now highly regulated—refers to foods that are cultivated without the use of chemicals. Synthetic pesticides, chemical fertilizers, GMOs—none can be used in order for a food to be considered certified USDA Organic.
What’s more, The Huffington Post reports, “a farm cannot have had any of the prohibited substances used on its land for three years prior in order to qualify for USDA Organic status.” (Because, yes, those icky chemicals get into the soil.)
In other words, that non-organic tomato you’re about to spear could be teeming with pesticide residue. (Indeed, the Environmental Working Group ranked tomatoes as the ninth most pesticide-contaminated crop on the market.)