1 Corinthians 10:31 – Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
The use of GMOs is prohibited in organic farming, and organic farming supports a food system that values ecological stewardship, public health, animal welfare, transparent labels, and traceability of products, all while using no toxic fertilizers or pesticides. Organic agriculture produces healthful foods without the use of toxic pesticides. Organic food has far lower levels — up to 81% lower — of pesticide residues than conventional foods.
Genesis 9:3 – Every moving thing that liveth shall be meat for you; even as the green herb have I given you all things.
Eating organic reduces your toxic load, and dramatically lowers your exposure to troublesome pesticides. A recent study published in the journal Environmental Research adds to a growing body of evidence showing that eating organic foods in abundance can lower the amount of pesticides in your body. There is an increasing body of evidence showing some potential health benefits from eating organic food when compared with conventionally grown foods.
The Stanford study, which is well known and frequently referenced, was a meta-analysis and a comprehensive review of the scientific studies of organic foods and their production, finding that organic foods have essentially no health benefits associated with their consumption. An observational study that compared nutrient consumption in almost 4000 adults who consumed organic versus conventional vegetables found mixed results.
Genesis 1:29 – And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.
The study found organic foods included more nutrients, including higher amounts of antioxidants, in fruits and vegetables. Organic foods contain a substantially higher amount of nutrients, including vitamin C, iron, magnesium, and phosphorus, compared to non-organic varieties of the same foods. Several studies have found that organic foods typically contain higher levels of antioxidants and some trace minerals, such as vitamin C, zinc, and iron (3, 4, 5, 6). Studies show organic foods contain higher levels of omega-3 fatty acids than non-organic foods, with no risk of heavy metals.
John 6:35 – And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.
When it comes to meats and milk, organic products may contain around 50% more omega-3 fatty acids, a type of unsaturated, healthy fat, compared to products produced in a conventional manner, according to a 2016 study in The British Journal of Nutrition. A review of 67 studies found organic meat contains higher levels of omega-3 fatty acids and a somewhat lower amount of saturated fats compared with conventional meat (10). Results from a 2016 European study showed that levels of some nutrients, including omega-3 fatty acids, were as much as 50% higher in organic meats and milk compared with conventionally raised versions. The requirements for feeding organic livestock, such as primarily using grasses and alfalfa for livestock, lead to typically higher levels of omega-3 fatty acids, a type of fat that is more heart-healthy than other fats.
1 Corinthians 8:8 – But meat commendeth us not to God: for neither, if we eat, are we the better; neither, if we eat not, are we the worse.
Organic foods are hormone- and GMO-free, have few (if any) pesticides, use few preservatives, and generally have higher levels of nutrients. Organic food products, such as organic meat, organic milk, organic fish, and organic poultry, have a very high level of nutrition content, as they do not contain modified ingredients, as opposed to those from conventionally raised food. Generally, organic means food is grown or produced without using synthetic pesticides or fertilizers, no genetically engineered ingredients, no chemical food additives or artificially-ripened substances, and no irradiation.
In the U.S., foods must be grown without the use of synthetic pesticides, genetically modified genes (i.e., cannot be GMOs), or synthetic fertilizers/chemical fertilizers made from oil or wastewater sludge in order to be considered organic. For example, organic farmers cannot plant GMO seeds, organic livestock cannot eat GMO feed, and organic food manufacturers cannot use GMO ingredients. As far as livestock is concerned, animals have to eat organic feed, live on organic soil, and be raised without antibiotics or conventional hormones.
Because organic food is not produced or processed using chemical pesticides or chemical fertilizers, it does not contain toxic chemicals or can adversely affect human health. Non-organic meats and poultry are frequently treated with hormones and antibiotics, which has been linked to antibiotic-resistant bacteria, including many bacteria that are harmful to humans. When humans consume non-organic food products, they are indirectly consuming antibiotics, growth hormones, and vaccines, all of which can erode the immune system through overdoses of antibiotics, vaccines, hormones, and animal byproducts.
Organic diets, as we know, result in fewer exposures to pesticides and antibiotics, but they are about equal in terms of nutrition. Organic foods typically contain more healthy nutrients, like antioxidants, than their conventionally-grown counterparts, and those who are allergic to foods, chemicals, or preservatives may find that symptoms of a food allergy diminish or disappear when eating only organic.
Isaiah 1:19 – If ye be willing and obedient, ye shall eat the good of the land:
Even if you do not necessarily have a specific health condition, there is the possibility that increasing your organic food intake could provide multiple health benefits and enhance your overall long-term health. The most common reasons to choose organic foods are for health concerns, including concerns about pesticides and bacteria-borne illnesses; higher nutritional value; better flavor; and environmental sustainability.
More concretely, 42% of American adults who say that the majority or some of their meals are organic think there are significant health risks to eating fruits and vegetables grown with pesticides over a typical persons lifetime. A majority (65%) who estimate that most or some of their diet is organic think that food additives have a serious health risk over an individuals lifetime, compared to 41% of those who say they do not eat any or too much organic. Younger adults continue to be more likely than their older counterparts to say that organic foods are healthier than conventionally grown foods.
Proverbs 15:17 – Better is a dinner of herbs where love is, than a stalled ox and hatred therewith.
That might seem good on the surface, but scientific organizations, consumer groups, and environmental groups have found significant health and environmental risks associated with GMO foods. While the US Food and Drug Administration (FDA) and biotech companies who develop genetically modified foods insist they are safe, many food safety advocates note that there has never been any long-term research done to prove GMOs are safe, and that a few animal studies indicate eating genetically modified foods can lead to damage to internal organs, slower growth in the brain, and thickening of the digestive tract. Food additives and preservatives–and even certain bacteria resistant to antibiotics–in non-organic foods may cause toxic effects on the body and contribute to long-term health problems, although further studies are needed to demonstrate the seriousness of these claims.
Psalms 104:15 – And wine that maketh glad the heart of man, and oil to make his face to shine, and bread which strengtheneth man’s heart.