Many scientific articles and government reports have confirmed that our food is being affected by the following:

Nutrients are in decline
•  Decline in trace minerals
•  Decline in vitamins
•  Fewer phytonutrients - phytonutrients are 10-50% higher in organic crops

Pesticide residues remain in our food
•  It has been reported that about one in three conventional foods contain pesticide residues
•  Multiple pesticide residues have a cocktail effect
•  Synergistic increases in toxicity of pesticides up to 100 fold
•  Dietary intakes of pesticides have been linked to headaches, tremors, lack of energy, depression, anxiety, poor memory, dermatitis, convulsions, nausea, indigestion, diarrhoea, cancer, Parkinson’s disease

Food additives are increasing
•  Over 500 additives permitted for use in conventionally produced foods
•  It seems we may eat up to five kilos of them a year
•  Organic standards prohibit many additives

The following are prohibited in certified organic food:
•   hydrogenated fat (heart disease)
•   phosphoric acid (osteoporosis)
•   MSG (asthma, headaches)
•   aspartame (neurological disturbances)
•   artificial colourings and flavourings (allergic reactions, hyperactivity in children)

Antibiotics
•  Antibiotics severely restricted in organic farming
•  Used extensively in non-organic farming to promote growth and prevent disease
•  Overuse of antibiotics threatens 21st century health standards
•  Antibiotic residues could result in antibiotic resistance in bacteria that are prevalent in humans