ORGANIC FOODS AND HEALTH
Keywords:
Cancer, Composition, Health, Nutrients, Organic Foods, PesticidesAbstract
This paper explores the concept, production, and health benefits of organic foods. Organic farming avoids artificial fertilizers and pesticides, emphasizing environmental sustainability and traditional agricultural practices. The paper discusses the nutritional advantages, reduced pesticide exposure, and potential disease prevention benefits of consuming organic food. It also highlights consumer perceptions, challenges in certification, and environmental impacts, including biodiversity preservation and reduced greenhouse emissions. Overall, the study supports the growing preference for organic food due to health, ecological, and ethical considerations, while noting the higher costs and need for public awareness.
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References
1. Sujatha, G.R.N.S., & Sudhakar, D. M. (2025). Principles of Organic Farming: A Natural Approach to Sustainable Agriculture.
2. Reddy, S. R. (2017). Principles of Organic Farming.
3. USDA Agricultural Marketing Service. (2018). National Organic Program.
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5. Reeve, J. R., et al. (2016). Organic Farming, Soil Health, and Food Quality: Considering Possible Links. Advances in Agronomy, 137, 319–367.
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7. Lowell, V. (2020). Organic FAQs. Organic Farming Research Foundation.
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Copyright (c) 2025 Dr. Suhas Mahantappa Dahitnekar (Author)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
