Food that is grown or raised without chemical pesticides or chemical fertilizers is called “organic.” We’ve become used to getting by with foods that have been grown with fertilizers and that contain unfriendly toxins, that we’ve forgotten what it’s like to feel truly “well.” We don’t know how good we can really feel.
Why else would you choose to eat organic food? We pay a lot in terms of flavor and nutrition to eat perfect-looking food. Yes, organic food might have an occasional bruise on its flesh – but so does food that’s been sprayed with harmful chemicals. Organic food, though, are generally fresher and more flavorful. Many times, they’re grown locally, so they haven’t been stored or refrigerated. Consider the difference in flavor between a vine-ripened tomato and a regular tomato. There’s just no comparison (Click here for Fruit Pictures).
The body has to process everything you put into it and get rid of what it cannot digest. If your food contains toxins in the form of chemical pesticides and fertilizers, your body has to figure out a way to get rid of the toxins. When the body cannot get rid of toxins fast enough, it stores them until it has time to eliminate them. This can lead to many health problems (more details on Raw Food Diet).
Many of the pesticides used in farming have been found to be carcinogenic. Reducing your exposure to these toxins can improve your health. True, some people eliminate toxins well. Still, the body needs to expend energy to eliminate toxins when it could be doing other things such as healing crippled cells, fighting off viruses and bacteria, or patrolling the body for cancer cells.
Even people who can tolerate or eliminate toxins could feel substantially better without putting these poisons into their bodies. And if your system is sensitive to toxins, you’ll be much better off eliminating them from your diet as much as possible. Fortunately, it’s easier to do this because there’s a greater choice and variety of organic produce in our grocery stores (source: Raw Food Diet Plan).
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