Benefits of Natural/Organic Foods

Are unprocessed organic foods better? Why, what's wrong with GMO?
Pesticides kill insects but they won't hurt me, will they?


Global organic food production is estimated to be expanding at the rate of between 10-30% per year worldwide, making it the world's fastest growing food sector. In Australia alone, it has seen growth of approximately 70% over the past 5 years. A lot of this food however, has unfortunately been grown for our export market, but slowly, this trend seems to be changing.

Organic produce is gaining popularity amongst all facets of society as people become increasingly aware of the environment, its impact upon our health, nutrition, food safety, convenience and genetically modified organisms.

Organic products in Australia must adhere to strict guidelines with regard to quality assurance and production, as set down by the Australian National Standard.

The benefits of organic food are now well documented. Research indicating higher nutrient levels, including higher vitamin and mineral content, and less pesticide, herbicide, fungicide and other artificial chemical exposure is now widely available.

People are becoming growingly concerned about the potential long-term effects of chronic, low level exposure to an array of chemicals used in the production of non-organic foods. This is not to mention their effect on the environment around us, including our land, air and water supplies as a result of such practices. These chemicals leave residues in (and on) our food, either as direct compounds, or due to their breakdown within our bodies.

Despite toxicity testing, there are still no guarantees on the safe use of these chemicals because of their cumulative impact upon diverse areas of the environment within the different ecosystems, let alone in our bodies. There is a growing body of evidence linking pre-natal pesticide exposure to health issues including low birth weight, abnormal neurological development and many reproductive and hormonal problems.

Endocrine (hormone) systems are particularly vulnerable to toxic pesticide exposure, with many being referred to as endocrine disrupters (ie: altering normal physiologic functions). They interfere with signalling functions, and many other bodily processes. Consider DDT for instance. It has been proven to demonstrate anti-androgenic effects, which causes de-masculinizing and it was marketed as 'safe' right up until the day that it was banned!

Such chemicals can have a negative effect on our mitochondria. Mitachondria are the 'powerhouses' creating energy within every one of our cells. Several chemicals have been shown to increase their cell permeability, resulting in increased free radical/toxin exposure to our prime energy producers. Chemicals such as paraquat, parathion and 2-4-D have been shown to have this effect, decreasing the bodys/cells ability to communicate effectively between cells. Parathion, for example, lists enzyme inhibition, neural disruption, convulsions, poor vision, and many others amongst its possible toxic side effects. Paraquat, on the other hand states that even death can occur up to 30 days after acute inhalation, though most reports state due to diluted amounst used in agricultural practice, such effects are not of concern. Such effects ultimately lead to cognitive decline, with children being at much bigger risk than adults, due to their still developing systems.

So what is 'organic' food...?

To be labelled organic, food production methods must adhere to strictly controlled standards. Organic and biodynamic farmers aim to build and maintain naturally healthy and fertile soils in balance with the surrounding ecosystem.

'Certified' organic growers are checked at least once a year by the appropriate certifying body to ensure they meet the specified standards. The certification process ensures that your food has been grown in naturally rich soils without the use of synthetic chemicals (herbicides, pesticides, fungicides insecticides, etc), food additives, trans fats and genetically modified organisms where the welfare of the animals and the ecosystem are of prime importance.

Only free-range produce is allowed in the organic industry. The use of cages is not permitted at any stage of production. A holistic farm management approach is emphasised, with rotations and ruminant animals playing an integral role.< br/>
To ensure your food truly is organic - always ensure it is 'certified' by one of the regulating bodies. 'Certified' products have two levels:
    Certified organic or Biodynamic: Producers of such products have been monitored by their certifying organisation for three years or more to ensure their claim of organic growing standards. Certified in Conversion: Similar to the above, except that the growers have only been moitored for a year or more, not yet having achieved the dynamic ecosystem required for fully certified status.

So what about biodynamic farming...?

Biodynamic farming actively works with the health promoting, and natural forces and cycles of nature. The word itself comes from the Greek word 'bio' meaning 'life', and the word 'dynamic', meaning 'force'. Rudolf Steiner is credited with instigating this form of agriculture way back in 1924. He developed this technique in response to chronic soil & nutrient degradation of European soils.

Biodynamic farming works with the Earth's cycles. It takes into consideration astrological aspects of the Sun, Moon, and other planetary influences and constellations. Planting, and the use of homoeopathic-like preparations is carefully aligned around this.

Why does organic cost more….?

When considering the additional cost for organic food, there are many factors to take into account. Due to the more natural growing methods:
  • Organic food takes longer to grow
  • Natural fertilisers tend to cost more
  • Harvested through more labour intensive means
  • Yields are generally lower than conventionally grown crops
  • Cost of the certification process

When considering organic, the environmental cost should also be taken into account. Less environmental pollution, soil erosion and other health costs can be considered as part of the savings!

By supporting the organic movement, you are supporting the change to a more sustainable way of living, which can only benefit you, your family, your community and thus your environment. You are supporting our soils, waterways and our fragile environment, encouraging farmers to look to better ways to grow their crops, and giving yourself and your family a delicious and healthy diet.

Why reduce pesticides - don't they only kill harmful 'pests'...?

There is more and more evidence supporting the harmful side effects of pesticide use. By nature, pesticides are toxic. They are designed with one purpose in mind - killing by way of poison. They are 'designed' to kill weeds, fungi, rodents etc but this does not mean they have no effect on humans, our environment or the food we grow within it. Keep in mind the toxicity of the pesticide, its strength, the degree and form of exposure, your age, your genetic susceptibilty, your health levels, exposure to other cumulative pesticides and so on when considering how much your health and your surrounding environments may be carrying their toll.

Testing is generally not done to discover whether low dose pesticide or toxic build up within the body is harmful. Most studies concentrate on finding 'gross' toxic effects, and often, such findings (ie: 'gross') are simply not evident in which case a claim of 'safety' is permitted. With most of the human race now being contaminated with at least trace levels of such chemicals, it is hard to pin point a specific health issue independently to any one sole chemical or procedure.

Mineral content is higher in organic produce... show me the evidence...

  • I refer here to the website www.thegreenline.com.au which includes an informing overview of studies undertaken by Rutgers University in the USA. The site also contains references to further studies.

What about genetically modified (GM) foods...?

These are are produced from genetically modified organisms (GMO) which have had their genome altered. The process of genetic engineering seeks to alter the genetic make up of an organism with the aim of producing more favourable traits ('phenotypes'). This is desireable in that it may result in higher monetary returns on product, and allowing 'non' seasonal products to be eaten all year round. Such foods have been available since the 1900's, but only recently has the fight to ensure proper labelling of such produce come under the spotlight.

Common GM foods include soybean, cotton seed oil, canola and maize, though many others exist. Greenpeace produces a list containing lists of common brands that are/are not genetically modified. There are many companies such as Monsanto fighting for the right to market such foods who often find themselves under fire from environmentally concerned people and companies.

REFERENCES


By
Tiina P Kallio, B.Hsc, ND


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