We all know that vegetables are important parts of a healthy diet. Half of our plates should contain a serving of vegetables. We may be aware of this common health advice but knowing where our vegetables come from is equally important.

 

shopping for organic vegetables

 

All-Natural Vegetables are Better for You. Here's Why.

 

Being healthy does not only mean eating the right kind and amount of food. Knowing where our food comes from and how they are produced are essential to have a healthy lifestyle. Based on recent studies, choosing all-natural vegetables versus those that are exposed to chemicals like pesticides, opting for non-pesticide sprayed vegetables is the better and the wiser choice for us. 

 

Here are some of the most important benefits of all-natural vegetables.

 

One of the main reasons why all-natural vegetables are better for our health is because they are considered safer. They are free from chemicals which means we are less exposed to harmful substances that may cause diseases. 

 

Take this familiar scene as an example. You have decided to start eating healthier food so you ordered a bowl of fresh vegetable salad for lunch. But before eating your salad, you wonder where these vegetables came from and how they were produced.

 

Were harmful pesticides sprayed on them? You are trying hard to protect your health by eating vegetables, but unconsciously you are allowing toxic chemicals to enter your body.

 

Another benefit of all-natural vegetables is that eating such vegetables will erase all doubts, remove your fears, and allow you to enjoy your salad and other vegetable dishes. Vegetables produced through all-natural farming methods are better because they are clear of conventional pesticides and synthetic insecticides. Farmers use traditional methods of fertilizing like recycling biomass which provide organic matter to keep the soil healthy.  

 

Choosing all-natural vegetables is also a choice to truly live healthier. It is better to spend your hard-earned money buying all-natural vegetables than spending it for future hospital bills because of the illnesses you may acquire from unhealthy and unsafe food from toxin build up.

 

The benefits of all-natural vegetables are numerous. Going all-natural is not only beneficial to your health but it is also helpful to the environment and society as well. All-natural farming prevents harmful input from pesticides to seep into the soil, thus, stopping its further degradation.

 

In the Philippines, the Organic Agriculture Act of 2010 (Republic Act 10068) promotes and encourages Filipino farmers to shift from conventional to organic farming. Fertilizers and other chemical inputs used in conventional farming are the main causes of pollution and soil degradation. Getting rid of these environmental toxins in the food production process will help in improving the soil’s fertility and eventually lead to greater, safer, and healthier farm yields.

 

eating organic salad

 

Choosing all-natural vegetables is also a concrete way of showing respect for the right of the people – farmers, children, and the farming community, to be free from the dangerous effects of pesticides to their health. Eating all-natural vegetables is the better choice for you and one of the best contributions you can give to the future generations.  

 

Conclusion

 

Consuming vegetables that were grown well will give you the benefits of all-natural vegetables that conventional ones cannot match since conventional vegetables expose consumers to pesticides. All-natural vegetables improve not only our health, but also the working conditions of our dear farmers.

 

All-natural fruits and vegetables are available at select Healthy Options stores.

 

Sources:

http://www.ifoam.bio/en/news/2017/03/08/pesticides-are-global-human-rights-concern-say-un-experts-urging-new-treaty

http://www.fitday.com/fitness-articles/nutrition/healthy-eating/non-organic-vs-organic-veggies.html

http://www.webmd.com/food-recipes/features/organic-food-better#1

http://edgedavao.net/vantage-points/2017/03/19/think-hampers-organic-agriculture/

http://www.fareasternagriculture.com/crops/agriculture/organic-farming-the-future-of-philippine-agriculture

 

Products You Might Be Interested In 

 

 

Arugula

Arugula contains high levels of folic acid and antioxidants like vitamin C, vitamin K, and vitamin A, which are integral in the fight against free radicals.

 

Beets

The reddish-purple root vegetable may improve heart health and stamina as well as reduce cholesterol, among other benefits. Toss it in a salad with some arugula and cheese, add it to soup, or even turn it into a juice.

 

 

Flat Kale

Low in calories, high in fiber, and has zero fat, kale is a great source of vitamin K and antioxidants.

 

Cherry Tomatoes

The vitamin A content in cherry tomatoes make them a good choice to maintain eye health and immune system.

Spinach

Spinach is a superfood. It is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health.

 

Raddish

Raddish is a root crop from the Brassica family and a cousin to cabbage. It's a great source of vitamin C for immunity.

Green Ice Lettuce

It's an excellent source of potassium and manganese, as well as a good source of iron, calcium, magnesium, and phosphorous.

Mixed Greens

Mixed greens are great additions to smoothies, pasta, dips, wraps, and salads. They are also nice side dishes to be served with mains.

Lollo Rossa Lettuce 

Lollo Rossa Lettuce delivers fiber, iron, and B vitamins together with a boost of several other vitamins.

Lemon

Lemons are high in heart-healthy vitamin C and several beneficial plant compounds that may lower cholesterol. They also have a distinct, pleasant taste and smell that make them a great addition to foods and drinks.

Romaine Lettuce

Due to its low calorie content and high water volume, Romaine Lettuce is effective for weight loss.

Kangkong

Kangkong greens are very low in calories and fats. Its succulent leaves carry plenty of vitamins, lead in the front by vitamin-A, in addition to being rich in antioxidants and minerals.

Tuscan Kale

This kale has longer spear-like leaves with a pebbled appearance and a dark, mottled green color. Its flavor is deep and earthy — it’s less bitter than curly leafed, with an almost-nutty sweetness.

 

Curly Kale

The bright-green leaves are sometimes curled so tightly it can be hard to chop them. This kind of kale tends to have a bright, peppery flavor that can become quite bitter.