Why I Started Eating Organic
In 2009 I battled a serious stomach infection that baffled doctors and took a series of treatments to cure. I lost my appetite, my weight dropped quickly and I couldn’t digest food properly. I went on numerous and aggressive courses of antibiotics to treat the infection. After 6 months I finally started recovering however, the affects of the illness and harsh antibiotics continued to impact my digestive system. During my recovery I began to look at food differently and really started to think about what I was putting into my body. I started reading food labels and researching words I didn’t know. After learning about preservatives and GMOs I decided I no longer wanted to put these toxic ingredients in my system. I made a lifestyle change to eat organic and non-GMO food that is free of chemicals, toxins, hormones and antibiotics. Everything I buy at the grocery store, right down to my spice rack and condiments, is 100% organic! Eating out can be a challenge, so I prefer to limit dining out as much as possible so I can stay regimented with my organic lifestyle. After maintaining an organic diet, I started seeing drastic changes in my overall health, immune system and energy levels and to top it off my digestive system is processing much more efficiently.
Educate Yourself + Read the Labels
Preservatives come in many forms and are found in food that is not organic. For most of my life I ate food without thinking about what I was consuming. It tasted good, it looked good so what was there to think about? Once I took the time to research what types of ingredients preservatives contained, it was astounding to learn about the chemical components they are comprised of. Arguments are made that certain chemicals are ok to ingest in small amounts however; if everything you are consuming contains “small levels” of toxins then the sum no longer equals the small and acceptable level they speak to. Not only does food have these toxic chemicals in them but so do common healthcare items like shampoo, conditioner, lotion, toothpaste, medicine, vitamins, etc. So if the majority of the food you eat contains toxic chemicals and you are putting them on your body via healthcare products and the toxins are absorbed into your bloodstream, then chances are you ingesting more than what the acceptable limit is. I would prefer to eliminate the toxicity in my body and eat food in its most natural form.
Speaking of “natural” this word is often found on food packaging however, the word doesn’t have much substance to it and is not regulated by the FDA. Companies use it on packaging to mislead consumers into thinking that they are making a smart purchasing decision however, food labeled as “natural” can still contain GMOs, pesticides and artificial ingredients. Making the choice to purchase “USDA Organic” labeled food is the only guarantee that you are not purchasing food with chemicals. It will also eliminate the need to research confusing ingredients like Sodium Benzoate (E 211) a DNA damaging chemical used in jams, soft drinks and juices as a preservative, Potassium Bromate a cancer causing ingredient commonly used in bread to strengthen dough, Potassium Sorbate (E 202) a DNA damaging chemical used to inhibit mold in milk, cheeses, dried meats and wine or Butylated Hydroxytoluene (BHT) a chemical used in embalming fluid and jet fuel also found in your breakfast cereal. In addition to preservatives there are many more confusing ingredients that are unhealthy like high fructose corn syrup and enriched flour, so choosing USDA Organic food will eliminate the guessing game on what the ingredients in your food mean. Be on the look out because some packages say “organic” but only contain some organic ingredients. Make sure to look for the USDA Organic seal on the package.
Once you educate yourself on the food you eat it will be hard to not want to eat organically. I feel better knowing what I am putting in my body and healthier for choosing an organic life. I hope I inspire you to do the same!
Why I Eat Organic/ September 20, 2016 / © Jill E. Gallien