Organic growing is the way farmers grow and process produce. Organic farming practices are designed to encourage soil and water conservation and reduce pollution.
Organic produce is grown without the use of pesticides, herbicides or chemical fertilizers. Instead farmers reduce weeds and pests using practices such as crop rotation, hand weeding, mulching and naturally derived pesticides. They use manure and compost to improve soil fertility.
Organic produce is also grown without the use of GMOs (Genetically Modified Organisms). GMO crops have had their DNA altered in order to produce certain traits, such as becoming intolerant to herbicides so the farmer can spray weed killers directly on the crop without killing it and producing its own internal pesticide.
Common GMO crops today are soy (94%), cotton (90%), canola (90%), sugar beets (95%), corn (88%), Hawaiian papaya (more than 50%), zucchini and yellow squash. These are all resistant to Roundup and are called Roundup Ready crops, they are designed to withstand large amounts of spraying and create their own internal insecticide called BT toxin which causes the insect to die when eaten.
GMOs have been linked to many health issues including allergies, various digestive and bowel syndromes and even autism in humans.
Many pesticides and herbicides are bio-accumulative, meaning that they remain in our bodies and accumulate over time, eventually burdening our bodies with toxins.
Health issues from continual use of these include headaches, birth defects, cancer cause harm to our immune systems.
Environmental implications of pesticide use include soil and water pollution surrounding areas where there are conventional farms.