The food we eat may have toxins that can pose serious health risks particularly among our children who are most vulnerable.To provide for the increased demand for food, conventional commercial farming resort to artificial growth-promoting hormones and synthetic pest control substances such as pesticides and herbicides for faster production of crops, meat and dairy products. While adults have developed immune system to help fight these toxins, children are defenseless because of their immature organs and systems.
“Several studies have linked the harmful effects of chemical residues in food to pesticides. These chemicals are increasingly found in the food we eat and have been linked to the rising incidence of developmental disorders among children such as autism and ADHD, immune disorders such as allergy and asthma, as well as metabolic disorders leading to obesity and type 2 diabetes in later life,” said Edwin Feist, Chairman and CEO of ANTECH, Inc., the distribution and marketing partner of the largest global producer of organic food, HiPP Germany.
The World Health Organization reveals chemical contaminants significantly contribute to foodborne diseases, which is linked to child mortality globally. Artificial growth promoting hormones and prophylactic antibiotics regularly used in small doses to fatten up farm animals and to increase production of cow’s milk used as raw materials for milk and dairy in conventional farming, coupled with feeds that have pesticide residue and GMOs may be detrimental to our children’s health and cognitive development.
Exposure to pesticide residue that may be present in conventional food and dairy products like cheese and milk, even in low doses is particularly damaging to children because it is the timing of exposure and not the dose that makes it poisonous.
Ingestion of these harmful pollutants through food may bring irreversible and lifelong harm to children’s health and cognitive development, which may lead to learning disabilities and developmental disorders such as autism and ADHD.
“One of the most effective ways to reduce exposure of children to these harmful substances is giving them organic food. Organic farming does not use synthetic growth-promoting hormones, antibiotic for prophylactic purposes among farm animals, and GMOs are prohibited, thus avoiding toxin residue that may be present in conventionally-grown food,” said Feist.
The production of organic food begins from the selection of farmland, ensuring that the soil is free from pesticides and harmful chemicals. Animals are fed with organic feeds and pesticide free crops and are raised using natural methods; prohibiting use of artificial growth promoting hormones and antibiotics unless for treatment of disease. The produce like meat and dairy products are then tested from detectable residue of pollutants and made sure to comply with organic standards before being sold in the market or used as raw materials. When cows get sick and are given antibiotics, they are cared for in isolation and are tested to be free from antibiotic residue before returning to the herd.
Simply put, organic food produced through organic farming minimizes the risk of exposing children to harmful chemicals that may affect their health and intelligence. Without foreign chemicals negatively interacting with its pure nutrients, organic food has greater nutritional value. It has more antioxidants that help boost children’s immune system, higher Omega 3 that supports heart and brain development, and more mineral content like zinc and iron.
With the knowledge that food may be exposed to toxin residue, it is important to make an informed choice about your children’s nutrition. Ensure the good health of your family and give your children a good start by choosing organic.