Conventionally grown food, are commonly exposed to various chemicals; pesticides and fertilizers. Many of these are very toxic and have been found to contain carcinogens or cancer causing agents. Long-term exposure to such foods poses a considerable health risk.

Pesticides can cause numerous health problems. Acute exposure can affect the nervous system and cause headaches, seizures and even coma in severe cases. Chronic exposure can lead to reproductive problems, such as birth defects, impairment of cognitive abilities, such as loss of memory, and increased susceptibility to infectious disease, as the immune system is compromised. Pesticides are also linked to a range of respiratory diseases, including chronic bronchitis, chronic cough and mucous production, respiratory muscle impairment and pulmonary fibrosis. Hormone disruptors are commonly found in herbicides and insecticides, and these are linked to increased rates of testicular cancer and breast cancer, as they interfere with the normal hormonal operations of the body.

When a product is “Certified Organic”, it means that it was grown without the use of synthetic chemicals, such as pesticides and fertilizers or genetically modified organisms. “Produce is harvested, transported and prepared in a way that does not contaminate it with synthetic chemicals, fumigants or irradiation.” (Abbey, 2002)