Going Organic
We frequently hear that organic food is “better for us” but the why often gets lost. The difference between organic and conventional produce isn’t just about taste or trend - it can directly affect your health.
Conventional farming uses synthetic pesticides, herbicides, and fertilisers. Many of these chemicals are known as endocrine disruptors (substances that can interfere with your body’s natural hormone signals). This can impact your energy, mood, skin, menstrual cycle, metabolism, and even fertility.
Organic produce isn’t just about avoiding harmful chemicals - it can also mean getting more from your food. Organic fruits, vegetables, and dairy often contain higher levels of antioxidants and omega-3 fatty acids, giving you more nutritional value from each bite.
Going organic can be expensive and overwhelming, but a few small swaps can go a long way in shaping healthier habits. Here’s where to begin:
Prioritise the Dirty Dozen – these are the fruits and vegetables most likely to carry pesticide residues. Buy these organic where possible. The Clean Fifteen tend to have less residues, so they’re a lower priority to buy organic.
Washing fruit and vegetables well, even if organic, can reduce pesticide residue and bacteria.
Buying local and in season organic produce is often fresher, more affordable, and supports small farms.
When possible, opt for organic dairy, eggs, and meat. These are typically produced without routine antibiotics, synthetic growth hormones, or genetically modified feed, and the animals are often raised on diets with fewer pesticides.
Your hormones are sensitive to the environment you live in and the food you eat. Reducing your exposure to hormone-disrupting chemicals is one of the simplest ways to support your health long-term and choosing organic where possible is a big step in that direction.