America is Going Organic

            These days, almost everyone has the option of buying organic fruits, vegetables, and even meats.  The popularity of these products is seemingly going through the roof, with a huge increase in sales in a relatively short amount of time.  No longer are organic foods purchased only by vegetarians and “health nuts,” but by a growing number of the general public as well.  Why are Americans turning to natural foods?  The answer is simple: to help keep our environment and our bodies healthy.

            With the dawn of the 1950s came an increase in world population, and thus an increase in the demand for food.  In order to augment productivity, American farmers began using artificial fertilizers and the “three cides”: herbicides, fungicides, and pesticides.  At the time, America’s resources were “inexhaustible” and it seemed as if they could never be contaminated.  Forty years later, however, that proved not to be the case.  Scientists have since given a name, biological amplification, to what is occurring because of the harsh chemicals being applied to crops.  This theory explains that when organisms at the bottom of the food chain consume chemicals, they get passed on to the higher predators, and the ratio of body mass to chemical concentration increases, as the chain gets higher.  This has led to health problems, especially a rise in the occurrence of cancer among young children.

            The solution to avoiding these problems has been found in the form of organic foods.  In recent years, people have realized that healthy food and a healthy planet means healthy bodies. In other words, people realize that “they are when they eat.”  In fact, a poll among Americans has revealed that consumers are willing to pay ten- to fifteen percent more for organic foods.  Not only are they now living longer, healthier lives, but they are protecting the biosphere as well.

            With the creation of new “Organic Laws” in 1995, farmers now have to follow strict guidelines when raising crops and animals in order to sell them under the banner of “organic.”  As a result, many harmful “cides” have been omitted from farms; in addition, cattle are fed only certified feed that was itself produced without pesticides or hormones.  With the reduction in the use of chemicals in farming, the risk for eutrophication also diminishes.  Eutrophication occurs when lakes, streams, or ponds receive an abnormally high amount of nutrients due to fertilizer runoff.  The algae then multiply because of an increased amount of food, using up vital oxygen in the water.  After the nutrients are used up, both algae and fish die because of the lack of dissolved oxygen in the water.  Translation: fewer chemicals means healthier humans, fish, cattle, and other animals. 

         Organic foods are gaining popularity in the United States, and for good reason.  The everyday shopper is now being offered a wide range of healthier foods at the supermarket.  As a result, fewer pesticides, fungicides, and herbicides are being used on farms, helping us avoid potentially harmful effects.  With these relatively new developments, the future of Earth looks brighter.

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