This Hospital Introduces Organic Food And Uses It To Treat Patients!

It is high time hospitals revolutionized their treatment of patients, don’t you think so?
Dr. Garth Davis and FullyRaw Kristina are teaming up to “prescribe” organic produce that is fruits and vegetables from Rawfully Organic to Texas hospital patients.

What’s more, this all-natural treatment is fully covered by patients‘ health insurance policies! “We are revolutionizing the way nutrition is used, creating REAL health care,” says the revolutionary doctor Dr. Garth Davis.
“The Pharmacy,” as this hospital in Houston, Texas, is being called, is actually importing organic food from a local co-op. People will use these new prescriptions for discounts at an in-hospital market!
Doctor Garth Davis and Kristina Carillo-Bucaram are combining their entrepreneurial forces to bring food to their patients as powerful medicine, evidently superior to laboratory-produced chemical medicines.

Kristina’s company, Rawfully Organic, is a Houston-based food co-op. The company imports fruits and vegetables from farmers and supplies them to the hospital. The doctor will be able to write a prescription for the patient in need. Only in this case, he “prescribes” organic fruits and vegetables, not chemical substances with many side effects, both known and unknown! The patient will take the prescription to the “pharmac” and use it as cash value for buying the type of food appropriate to their diagnosis.

Get in-the-know: Conventional vs. Organic farming

What is organic food? The word “organic” refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution.
Organic food has become very popular indeed. But navigating the labyrinth of organic food labels, benefits, and claims can be quite confusing these days.

“Is organic food really healthier? Do GMOs and pesticides cause cancer and other diseases? What do all the labels mean?” – are some of the questions we look to answer here.
However, this short guide can help you make better and healthier choices about which organic foods are healthier for you and better for the environment, and how you can afford to incorporate more organic food into your diet.
And making a firm commitment to healthy eating is a great start towards a healthier life. Beyond eating more fruits, vegetables, whole grains, and good fats, however, there is the question of food safety, nutrition, and sustainability. How foods are grown or raised can impact both your health and the environment.

This, in turn, brings up the questions: “What is the difference between organic foods and conventionally grown foods? Is “organic” always best? Are GMOs safe? What about locally-grown foods?”
While the standards differ worldwide, organic farming in general features cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. So, organic farming and locally grown produce are the right choice both for people and for the environment!

Instead of synthetic pesticides or fertilizers, organic farmers rely on biological diversity in the field to naturally reduce habitat for pest organisms. Organic farmers also purposefully maintain and replenish the fertility of the soil.

The numerous health benefits of organic food

Organic foods provide a variety of benefits. Some studies show that organic foods have more beneficial nutrients, such as antioxidants, than their conventionally-grown counterparts. In addition, people with allergies to foods, chemicals, or preservatives often find their symptoms relived or even disappeared when they eat only organic foods. In addition:
• Organic produce contains fewer pesticides. Pesticides are chemicals such as fungicides, herbicides, and insecticides. These chemicals are widely used in conventional agriculture and residues remain on (and in) the food we eat.
• Organic food is often fresher. Fresh food tastes better. Organic food is usually fresher because it doesn’t contain preservatives that make it last longer. Organic produce is often (but not always, so watch where it is from) produced on smaller farms near where it is sold.
• Organic farming is better for the environment. Organic farming practices reduce pollution (air, water, soil), conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and small animals as well as people who live close to or work on farms.
• Organically raised animals are NOT given antibiotics, growth hormones, or fed animal byproducts. The use of antibiotics in conventional meat production helps create antibiotic-resistant strains of bacteria. This means that when someone gets sick from these strains they will be less responsive to antibiotic treatment. Not feeding animal byproducts to other animals reduces the risk of mad cow disease (BSE). In addition, the animals are given more space to move around and access to the outdoors, both of which help to keep the animals healthy.
• Organic meat and milk are richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50% higher in organic meat and milk than in conventionally raised versions. This may be because organic milk and beef come from cattle that graze on a natural diet of grass, while conventional meat and milk usually comes from animals fed with grain.
• Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants or animals whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide. In most countries, organic crops contain no GMOs and organic meat comes from animals raised on organic, GMO-free feed.

What are the possible risks of pesticides?

• Some studies have indicated that the use of pesticides even at low doses can increase the risk of certain cancers, such as leukemia, lymphoma, brain tumors, breast cancer and prostate cancer.
• Fetuses and children are most vulnerable to pesticide exposure because their immune systems, bodies, and brains are still developing. Exposure at an early age may cause developmental delays, behavioral disorders, autism, immune system harm, and motor dysfunction.
• Child-bearing women are also more vulnerable due to the added stress pesticides put on their already taxed organs. Plus pesticides can be passed from mother to child in the womb, as well as through breast milk. Some exposures can cause delayed effects on the nervous system, even years after the initial exposure!
• Most of us have an accumulated build-up of pesticide exposure in our bodies due to numerous years of exposure. This chemical “body burden” (as it is medically-known) could lead to health issues such as headaches, birth defects, and added strain on weakened immune systems.
• The widespread use of pesticides has led to the emergence of “super weeds” and “super bugs,” which can only be killed with extremely toxic poisons like 2,4-Dichlorophenoxyacetic acid (a major ingredient in Agent Orange).

Locally grown fruits and vegetables

What is local food? Unlike organic standards, there is no specific definition. Generally, local food means food that was grown close to home. This could be in your own garden, your local community, your state, your region, or your country. During large portions of the year, it is usually possible to find food grown very close to home at places such as a farmer’s market.

Reasons why people buy locally-grown food:

1. Financial benefits: Money stays within the community and strengthens the local economy. More money goes directly to the farmer, instead of to things like marketing and distribution.
2. Transportation issues: In the U.S., for example, the average distance a meal travels from the farm to the dinner plate is over 1,500 miles. This uses a lot of fossil fuels and emits carbon dioxide into the air. In addition, produce must be picked while still unripe, and then gassed to “ripen” it after transport. Or the food is highly processed in factories using preservatives, irradiation, and other means to keep it stable for transport and sale.
3. Fresh produce: Locally-grown food is the freshest food you can purchase. Fruits and vegetables are harvested when they are ripe and thus full of flavor and nutrients.
Small local farmers often use organic methods but sometimes cannot afford to become certified organic. Visit a farmer’s market and talk with the farmers. Find out how they produce the fruits and vegetables they sell.
According to the Environmental Working Group – a nonprofit organization that analyzes the results of government pesticide testing in the U.S. – the following 14 fruits and vegetables have the highest pesticide levels on average. Because of their high pesticide levels when conventionally grown, it is best to buy these organic:

• Apples
• Sweet Bell Peppers
• Cucumbers
• Celery
• Potatoes
• Grapes
• Cherry Tomatoes • Kale/Collard Greens
• Summer Squash
• Nectarines (imported)
• Peaches
• Spinach
• Strawberries
• Hot Peppers

Understanding organic food labels

What do the food labels such as “organic,” “natural,” “free-range,” and “non-GMO” really mean?
Understanding this terminology is essential when you are shopping for organic foods.
The most important point to remember is that “natural” does not equal “organic.”

“Natural” on packaged food is an unregulated term that can be applied by anyone, whereas organic certification means that production standards set have been met. These production standards vary from country to country.

In the U.S., for instance, only the “USDA Organic” label indicates that a food is certified organic. Similar certification labels are also offered on organic products in other parts of the world, including the European Union, Canada, and Australia.

Indeed, by using organic food as type of natural medicine, we can become much healthier and full of beans. And this revolutionary doctor does exactly that: He prescribes plant-based food to start transforming the health care system! And, of course, he needs all the support he can get from you!

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