Genetically Modified Foods vs. Organic Foods
Genetically modified foods are those altered with the purpose of improving them by the introduction of specific genes, rather than by the more lengthy process of selective breeding. While some forms may be relatively harmless, others sound downright scary! The Monsanto Company, for example, makes an herbicide called Roundup that kills any plant it touches. This would create a problem in farming, however. So, Monsanto has genetically modified many crop plants, including soybeans, to make them immune" to Roundup. These are called "Roundup Ready" strains. Now, the farmer can spray Roundup on everything - the genetically modified plants are unaffected.
Needless to say, this has become a highly desirable form of agriculture, as it reduces production costs and increases yield. But the long-term effects of such modifications are still unknown. The controversy continues.
Organic foods, on the other hand, are grown without pesticides or chemical fertilizers and constitute the fastest growing segment of commercial food production. Once an oddity, now organically produced foods can be found, at least in a small selection, in most supermarkets. Ounce for ounce, organic fruits and vegetables are twice as rich in certain nutrients compared to nonorganic produce, according to a recent study reported in the Journal of Applied Nutrition. Starting in 2002, a USDA Organic label began appearing on foods offered in markets. Choosing this label is a vote against genetically modified foods and toxic pesticides and a vote for reducing environmental pollution and supporting healthy farms, farm workers, and our own and our children's health.
The difference in taste between organically and chemically produced food can be extraordinary. If you don't believe it, taste it for yourself.