Organic food

Organic food

Lord Northboume coined the term “organic farming” in 1939 in his book “Look at the Land” (1940), based on his concept of considering a farm as a living organism. It’s a holistic, ecologically balanced approach to agricultural production, in contrast to what he called “chemical farming” (referring to artificial fertility and not representing an organic whole). So, organic food is food produced naturally using only additives from nature. Such food is grown without pesticides and chemical fertilizers, doesn’t contain genetically modified organisms, isn’t treated with radiation, and doesn’t have chemical food additives added to it.

Once, food was exclusively produced in this way because there was no food industry, nor were there such high food demands. In the early 20th century, the chemical industry got involved in food production. In 1940, the “Green Revolution” movement was initiated as a response to the industrialization of agriculture.

Today, a certificate for organic production is required, which guarantees that such food has no chemical additives or any of the above-mentioned. Countries that require such organic production certification include Japan, Canada, the United States, and the European Union. This is logical because precisely these industrially developed countries have a large production of non-organic food, which needs to be distinguished from organic food to protect consumers. According to these laws, organic food is food produced in a way that complies with standards prescribed at the state or international level. Currently, EU legislation requires that organic plant and animal-based food be labeled using the EU organic production logo. The label must also include the certification body’s code number that certified the organic producer.

Processed organic food usually contains only organic ingredients. If non-organic ingredients are present, at least a specified percentage of the total plant or animal-based ingredients must be organic (e.g., 95% in the USA, Canada, and Australia). Non-organic ingredients must meet the appropriate requirements.

There is an increasing demand for food that is not chemically treated with pesticides, fresh, and minimally processed. The best way to obtain such food is directly from growers.

Organic food is more expensive, but in the end, it preserves health.

Foto: Pixabay

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    Meri Bura, MD
    Meri Bura, MD

    Intoxication, obesity, Thyroid problems, fatigue - require healing for both, souls and bodies. Body healing begins with a change in diet. The soul is healed with professional support and investment in knowledge. "Life is too long to be sick and too short to take too long."

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