There was a time, not too long ago, when everything was organic. Meaning food was grown naturally without chemical fertilizers, herbicides, fungicides or insecticides. Food was nutritious, healthy and tasty. It was grown in small acreages and eaten locally when ripe and ready. But that started to change about 100 years ago. Growing food became more of a business with larger and larger acreages. They began to harvest food before it was ripe to be able to transport it further without spoilage. Farmers were pushed to grow more in a shorter time-frame with a higher yield.
The chemical companies made farmers believe they had the answer. And in a way it worked. With the use of chemical fertilizers, pesticides and eventually GMO (genetically modified) seed, the crops grew quicker, with less weed, bug, and fungus problems. The food looked better on the outside and lasted longer in the stores, but something unusual was happening – people were getting ill. They were being exposed to harsh, damaging chemicals that weren’t only in the environment, but were on and in the food they ate. These chemicals started building up in people’s bodies, and sickness and a lack of nutrients created a wide range of health problems.
Today, we have the highest rates of obesity, and degenerative diseases like heart disease, cancer, diabetes, liver disease and kidney disease, etc. There is also an increasing dependance on antibiotics and other drugs which is causing further health issues. So, why organic? To help avoid all this, and get back to nature and the way it used to be. Certified organic food means it’s been grown without chemicals and is not from GMO seeds. This also means the soil, seeds and fertilizers will be natural, healthy, and free of chemicals and drugs – the way God intended it to be!
Philip Legge, Founder
