Organic Food Production

As a large supporter of organic products, the topic greatly interests me. Because there the great possibility for misunderstanding, and misusing the term "organic" I appreciate the government regulating what is and is not "organic". This at least creates a base level of understanding, and rules about what organic means. One could easily get all of their essential caloric needs from non-organic foods without potential detriment to their life span. Is it possible to correlate disease, cancer, and other body ailments to long term chemical exposure including pesticides, herbicides and fertilizers? Not entirely. This is why I feel that there is potential wellness to be gained by eating more pure whole foods, less, if not untouched by these said chemicals. Because organic foods should not contain anything altered by biotechnology, eaters of organic foods would need to attain nutrients through eating a broad spectrum of foods in order to meet caloric, mineral, and vitamin needs. The drawbacks to organic food production are mainly that organic farms tend to be smaller and less efficient in terms of yield as compared to traditional farms. There would also tend to be more loss of crops to disease and bugs as less chemicals are used to control this loss. I tend to think and buy locally, and so would rather shop at a whole foods store which stocked organic food from nearby farms, or at least nearby states. Whole Foods the store is likely to carry products as far away as Chile and beyond. Obviously the whole world right now cannot be sustained on organic produce alone. My hope however would be that it would be on the forefront of the future to limit the exposure humans have to chemicals which could have far reaching effects that are currently unknown. For me, that means stopping in at Briar Patch on my way to class to get some organic soup, which feels good to the body and the mind.