Organic food is a redundant term, like clean air. The question today seems to be, “What can we do to our food supply to make it organic?” The answer is, “Nothing.”
In the thousands of years preceding the Industrial Revolution, agriculture was the main occupation for the majority of humans, following prehistoric hunting and gathering activity. Crops were planted, raised and harvested by hand, using simple implements, and basic practices such as crop rotation to renew the soil, specific plantings to combat pests and natural compost and manure to supply fertilizer were the rule. Most people lived on that land and ate what was grown locally; cities existed for the purpose of commerce and cultural exchange.
Five hundred years ago, the globalization of agriculture occurred. For example, after its introduction from South America to Spain in the 1500s, the potato allowed farmers to produce more food and became an important staple crop throughout Europe by the late 1700s. Technology allowed many labor-intensive processes to be mechanized and yields increased, as did population and migration to urban centers.
At that point, around the 1800s, everything was still pretty “organic” by today’s definition. But the technological improvements that sharply increased yields have also caused widespread ecological damage and negative human health effects. Now a new frontier of genetic engineering of food crops to feed the world’s billions of inhabitants looms, with unknown consequences.
A small, but growing percentage of the population has come to realize the dangerous consequences of our agricultural success, and grassroots efforts are springing up around the world to get back to basics. In the U.S., community supported agriculture (CSA) networks local farmers together that eschew GMO, synthetic fertilizers and toxic pesticides and distribute their crops to local residents that buy shares of the harvest in advance, providing needed capital for the producers.
Food co-ops extend the concept, often operating a storefront where shoppers find options unavailable elsewhere. Membership structures vary, but the movement as a whole gives evidence for widespread support of the concept that people see organically produced food as superior to the output of industrialized Big Ag, where profits alone provide the standards. That message has spurred an increase in organic produce and products at the supermarket and even spawned national chains such as Whole Foods Market and others. Opportunities for eating organic food are ironically becoming “mainstream” again after once being the only game in town.
Another way to get the benefits of organic food is with Natural Findings Green Powder. It contains no GMO or gluten, and one serving has the equivalent antioxidant capacity of four servings of fruits and veggies. That’s great if your traveling, on the go or can’t go shopping at the farmers’ market.
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