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Organic farming offers several potential health benefits compared to conventional farming methods, primarily by reducing exposure to synthetic chemicals and promoting a more sustainable and diverse agricultural system. Some of the health benefits associated with organic farming include Reduced Chemical Exposure, Nutrient Rich Foods, Lower Risk of Antibiotic Resistance, No GMOs, Biodiversity, and Supports Local Economies

Regenerative farming is an approach to agriculture that focuses on nurturing the health of the soil, biodiversity, and the overall ecosystem while producing food and other agricultural products. It aims to improve the land, increase biodiversity, and enhance the resilience of the farming system. Soil Health, Biodiversity, Water Management, No Chemicals/Synthetic Inputs, Animal Integration, and Carbon Sequestration are some of the methods and benefits of Regenerative Farming.

Raw dairy, which is milk that hasn't been pasteurized or homogenized has multiple health benefits, Nutrient Retention, Probiotics, Better Digestibility, Reduced Risk of Allergies and Asthma, and Immune Boosting Properties. However, Raw Dairy may not be for everyone it is important to keep a balanced outlook on the health benefits and risk factors. Do your research on the products and where they are coming from first.

Grass-fed, grass-finished meat refers to meat from animals that have been exclusively fed a diet of grass and forage throughout their entire lives. The distinction between "grass-fed" and "grass-finished" is important because some animals raised on pasture may be shifted to a grain-based diet in their final months, affecting the nutritional profile of their meat. Several Benefits with Grass-fed/finished meats include, Nutritional Profile, Healthier Fats, Vitamins/Antioxidants, No Hormones/ANtibiotics, Environmental Impact, and Animal Welfare.

I say Historic because you would be surprised at the genetically made vegetables we have today. Many vegetables have a long history dating back centuries, with their cultivation and consumption tracing back to ancient times. Some of these vegetables include Carrots, Onions, Lettuce, Cabbage, Peas, Garlic, Radishes, Asparagus, Beets, and Artichokes.