When we, you and I, just use our old-fashioned instincts and common sense, we really don’t even need to read anymore.
What to eat that is better, safer, and more nutritious. What to eat that will keep our family, our children, safe. We already know. We’re just looking for affirmation.
We the consumer, the end-users, are currently caught amongst the aggressive, vested interests from large, global, agribusiness. But that’s an individual choice; you don’t have to be in that middle anymore.
Read this article I’m writing for you to basically affirm what you already know, in your heart, your instincts. You do already know the answer.
You are just looking for affirmation.
The Center for Consumer Freedom (CCF), a group funded in part by agricultural chemical companies themselves, has warned that manure, which organic farmers use instead of pesticides and insecticides to fertilize their crops, could prove deadly.
Their report indicates, that although manure is natural, it is also a “luscious breeding ground for all kinds of nasty microbes” … “The natural pesticides used by organic farmers may be more dangerous than synthetic chemicals.”
This tactic is referred to as “Fear-mongering”.
Pesticides and insecticides are man-made toxic chemicals that were designed to cause harm. They are neurotoxins, designed to kill. That’s their job.
How Dangerous Are Pesticide Residues?
A common pesticide found in humans is called organophosphates. It is inside us humans from the food we eat, containing pesticides/insecticides. In the scientific community, it used to be thought that everyone had pesticide in their body, which could be measured in their urine samples.
However Chensheng Lu, a food scientist at Emory University, and his fellow colleagues discovered differently.
While studying a group of preschool children, they discovered a single child who had no detectable levels of that class of common pesticide called organophosphates.
They soon discovered that the parents of that child served almost nothing but organic food.
Chensheng Lu and his fellow colleagues then followed 23 children who were eating mostly conventionally grown foods.
The study concentrated on children because if pesticides on foods do indeed pose a danger, children are likely to be the most vulnerable. Because children are still growing, they consume more food per pound of body weight than adults, in turn obtaining higher exposure to pesticide residues.
Pesticides are neurotoxins, designed to kill by interfering with nervous systems. Even low levels could be dangerous in the developing brain of a child.
For five consecutive days the scientists switched the children to organic foods from their conventional grown foods; organic fresh fruits, vegetables, juices, pasta, dairy, cereal and even chips.
The results were evident.
When the children had been on their conventional diets, the presence of organophosphate pesticide in their urine was easily measured.
Within 24 hours of switching to organic diets, the metabolites for the organophosphates fell to undetectable levels.
Once the children returned to their conventional diet, the levels once again rose.
Ok then, what about those natural toxins produced by organically grown plants? As the CCF stated, could they pose a risk?
Scientists at the University of Georgia compared 54 samples each of organic and conventional salad greens. They discovered the organically grown greens were less likely to be contaminated with E. coli than conventional.
Critics of organics indicate organically grown plants have to produce their own natural defenses against insects, substances that could be many times more toxic than pesticides.
However, these very substances that plants themselves use for defense, including antioxidants, are precisely the ones that have been associated with better human health.
Conventional farmers feed the plants.
Organic farmers feed the soil.
Organic farming uses compost, and other natural, organic fertilizers.
Adding these organic materials to soils, we benefit from healthier soil. This soil teams with microbial life, helping to nourish and sustain plants. Delicious for the environment, unlike pesticide use.
By creating better soil, organic farming results in less pollution of groundwater, increases water hold capacity, and reduces erosion.
When shopping Organics, buy those grown close to home. No imports.
A label will reveal if they’ve been shipped half way around the world. Whatever pesticides were spared in growing them were made up for by the petrochemicals used to get them here.
There is no better place to meet the people who are growing your food than your local farmers’ markets. Some grow organically. Others may integrate organic and conventional techniques. Ask them and they’ll tell you exactly how they farm, and why.
Some farm entirely without chemical pesticides, or synthetic fertilizers, yet they are not ‘certified organic’. They farm beyond organic in their commitment to sustainable agriculture.
Is Organic More Nutritious?
Scientists have only just recently begun to compare organic vs. conventional.
Leading that research is Alyson Mitchell, a crop scientist at the University of California, Davis.
In 2003, she and her team compared food grown in two test farms.
One organic, the other conventional.
Their findings indicated Marion berries, a type of blackberry, strawberries and corn grown organically, had consistently higher levels of cancer-fighting antioxidants, including but not limited to vitamin C.
Organically grown tomatoes have been found to have more flavonoids, a class of plant-based compounds that protect against heart disease and cancer.
The research suggests that pesticides and herbicides actually thwart the production of these very plant chemicals that act as the plant’s natural defense, which also happens to be extremely good for our health.
Flavonoids are phenolic compounds, having potent antioxidant activity. Produced in plants in response to environmental stressors, such as insects or competing plants.
These findings appear in the February 26th print edition of the Journal of Agricultural and Food Chemistry, a peer-reviewed journal of the American Chemical Society, the world’s largest scientific society. The article was initially published January 25th, on the journal’s Website.
“If an aphid is nibbling on a leaf, the plant produces phenolics to defend itself,” says Alyson Mitchell, Ph.D
“Bitter or harsh phenolics guard the plant against these pests.”
Yet the need for these natural safeguards decreases with the use of insecticides and pesticides in conventional agriculture.
“This helps explain why the level of antioxidants is so much higher in organically grown food,” says Mitchell.
“By synthetically protecting the produce from these pests, we decrease their need to produce antioxidants.”
Current estimates are that organic produce will tend to contain 10-50% higher phytonutrients than conventional produce.
Higher levels of lycopene have been found in organic tomatoes, polyphenols in organic potatoes, flavonols in organic apples, and resveratrol in organic red wine.
Official food composition tables, including data compiled by the US Department of Agriculture, reveal that since the 1940s, the mineral levels in fruits, vegetables, meat and dairy have declined substantially in conventional foods. Monitoring programs indicate that conventional food contains a variety of pesticide residues.
Yet conventional-food proponents claim that rigorous safety assessments prove that pesticide residues are no threat to human health.
Yet we end users know instinctively this is false assurance.
Most pesticide-residue safety levels are set for a given pesticide, however produce carries multiple pesticide residues.
‘Safety levels’ often do not take into consideration this ‘cocktail effect’ of toxic combinations.
Research is emerging confirming the potential for these synergistic increases in toxicity of up to 100-fold, resulting in reproductive, immune and nervous system effects never expected from the individual compounds acting alone.
Israeli research has found such symptoms as headaches, tremor, lack of energy, depression, anxiety, poor memory, dermatitis, convulsions, nausea, indigestion and diarrhea with dietary intakes of pesticides.
Belgian research has found that women diagnosed with breast cancer are six to nine times more likely to have the pesticides DDT or hexachlorobenzene in their blood streams compared to women who did not have breast cancer. While DDT has been banned for use in the United States, other countries still use this poison.
Hawaiian research, following 8,000 people for 34 years, found that increasing consumption of conventional fruit and juice (with the pesticide residues they carry) raises the risk of Parkinson’s disease.
Danish research data provided during an organic, human three-week feeding trial with 16 subjects, found significantly higher concentrations of quercetin, an antioxidant flavonoid, not only in the organic diets, but also in the urine of those eating organically. Confirming increased absorption and systemic circulation.
UK research found that the proportion of hyperactive children was halved when additives were removed from diets. Additives, such as preservatives, artificial sweeteners, colorings and flavorings, MSG, hydrogenated fat, and phosphoric acid, are prohibited in organic food production.
Organic Is Better
Organic food is not, nor should it be, a luxury.
Do not view Organics as ‘expensive’.
The pesticide-ridden products are cheap.
The artificial fertilization associated with conventional crops produces growth by swelling produce with more water.
On a pound-for-pound basis, organic food has more ‘dry matter’(food).
Therefore, there are higher levels of nutrients in organic produce.
Research by American nutritionist Virginia Worthington has confirmed the differences can be enough to help you achieve the recommended daily allowances for certain nutrients that you otherwise may not get.
Organic food is how food is supposed to be.
Intended to maintain, improve, or in some cases, restore,
A shortcut to be updated as to when new articles are published is here