ORGANIC FARMING
- Organically grown food is superior in mineral content to that grown by modern conventional methods.
- Size, skeletal mass, general health and even intelligence can be controlled by adjusting dietary minerals.
- No plant or animal can incorporate into its body any mineral which is not present in the soil on which it feeds.
- Organic food is free of contamination with health harming chemicals such as pesticides, fungicides and herbicides.
- Good food tastes good.
- Organically grown food tastes better than that conventionally grown.
- Tastiness of fruit and vegetables is directly related to its sugar content.
- The sugar content of a fruit or vegetable depends on the quality of nutrition that the plant gets.
- A plant gets its nutrients from the soil.
- Excessive chemicals destroy the soil nutrients and microbes that enhance the soil quality.
- Organically grown foods can be stored longer.
- Chemically grown foods are susceptible to rapid mold and rotting.
- A healthy plant grown organically in properly balanced soil resists most diseases and insect pests.
- The greater resistance of their crops to pests and the diseases save farmers significantly in expensive insecticides, fungicides and other pesticides.
- Organic farming does not incur the use of expensive agrichemicals.
- Organically grown plants are more drought tolerant.
- Chemically grown plants under shortage of water reach toxic concentrations, and the plant stops growing, hays off and dies earlier.
- Industrialized agriculture thrashes the land, and diminishes its soil life to the point where it can no longer function to convert available organic matter into soil fertility.
- Organic farming benefits food production without destroying our environmental resources.
- It ensures sustainability for not only current but also future generations.
- Agrichemicals used in chemical farming in turn contribute to large scale water contamination.
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