Not Just A Label
These days, not just anyone can sell organic foods. All food products bearing an organic certification must follow strict guideline that are monitored by government bodies such a the Quality Assurance International organization. The standards are there to ensure that food growers and producers must stick to the principles or organic food production regarding, chemicals fertilizers, GM crops and artificial pesticides. Does Organic Taste Better?Most would agree that an apple or a carrot that is grown in organically, without the use of chemicals tastes better that the equivalent factory farmed product.
Modern farming is highly reliant on nitrogen based fertilizers which can result in very high yields for many types of crops. The down side to this large scale farming is that the soil quickly becomes depleted of the natural mineral content. In effect, factory farming is producing crops grown in an artificial chemical soup. It’s no wonder that a lot of supermarket fruit and veg is tasteless and unpalatable. Organic food on the other hand however, contains all of the trace minerals that have been present in the soil for millions of years. Healthier soil produces healthier crops and one of the side benefits of this is much tastier food!Health Risks Of Conventionally Grown FoodModern pesticides are relatively safe compared to many of the chemicals used in the past for controlling crop pests. However, long term health studies are few and far between when it comes to examining the various weed killers and insecticides that are routinely sprayed on conventionally grown foods. Some studies have look at the links between modern food production and so-called “Western” diseases including cancer.
By eating organic, you are immediately removing these risks from your lifestyle. Eating ON natural grown foods is a sure way to decrease the amount of chemicals ingested into your system every day. The Cost Of OrganicThere’s no getting away from the fact that organic food costs more. Basic economics dictates that the scale of economies in producing smaller amounts of fresh organic food from a larger number of suppliers will push up the prices. Many families on a budget find it hard to justify spending the extra just to have locally grown fruit, veg, meat and eggs.
However, there are ways that you can find organic food much cheaper that in the supermarket. Check out your local farmer’s market. A lack of overheads means buying directly from the farmer is usually substantially cheaper than from the store. You can also find organic, food, food coupons online or in local newspapers. You should also try to find out if there is a food coop based in your neighborhood. By grouping together with other like minded individuals you can negotiate a better price for your organic food.
Taste the difference for Organic Week
Louise Parker | 22nd September 2010
Mark Armstrong, manager of Go Natural Foods in Hervey Bay, says the popularity of organic food is down to the media coverage it has received in recent years.
“They are free from chemicals and fertilisers, as opposed to the everyday supermarket foods.”
Mr Armstrong said there were many benefits to consuming organic food products.
“People also tend to prefer the taste of organic foods as they have more of a natural, raw flavour.
“Not only this, but in most cases organic products contain a higher percentage of minerals than chemically treated foods.
“This means consumers are receiving a better quality of food, which also eliminates the need to take added vitamin and mineral supplements.”
Hosted by the Centre for Organic and Resource Enterprises and Biological Farmers of Australia, the 10-day event aims to supply the public with information regarding the advantages of both the organic market, as well as the farming production systems in Australia in an attempt to push people towards buying organic, as opposed to chemically treated products.
“Recent independent research shows that six in 10 Australians now buy organic on occasion,” BFA director Andrew Monk said.
Dr Monk also made the point that “as people understand the benefits of organic and that it has become more accessible in terms of availability and price, we expect to see Australia catch up with developments in the EU and the US markets over the coming years”.
“This would see at least a tripling of value to reach that point.”
The 7 foods experts won’t eat
by Liz Vaccariello, Editor-in-Chief, PREVENTION, on Tue Nov 24, 2009 11:15am PST 708
How healthy (or not) certain foods are—for us, for the environment—is a hotly debated topic among experts and consumers alike, and there are no easy answers. But when Prevention talked to the people at the forefront of food safety and asked them one simple question—“What foods do you avoid?”—we got some pretty interesting answers. Although these foods don’t necessarily make up a “banned” list, as you head into the holidays—and all the grocery shopping that comes with it—their answers are, well, food for thought:
1. Canned Tomatoes
The expert: Fredrick vom Saal, PhD, an endocrinologist at the University of Missouri who studies bisphenol-A
The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people’s body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. “You can get 50 mcg of BPA per liter out of a tomato can, and that’s a level that is going to impact people, particularly the young,” says vom Saal. “I won’t go near canned tomatoes.”
The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. You can also get several types in Tetra Pak boxes, like Trader Joe’s and Pomi.
2. Corn-Fed Beef
The expert: Joel Salatin, co-owner of Polyface Farms and author of half a dozen books on sustainable farming
The problem: Cattle evolved to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. More money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us. A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease. “We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure,” says Salatin.
The solution: Buy grass-fed beef, which can be found at specialty grocers, farmers’ markets, and nationally at Whole Foods. It’s usually labeled because it demands a premium, but if you don’t see it, ask your butcher.
3. Microwave Popcorn
The expert: Olga Naidenko, PhD, a senior scientist for the Environmental Working Group,
The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize—and migrate into your popcorn. “They stay in your body for years and accumulate there,” says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.
The solution: Pop natural kernels the old-fashioned way: in a skillet. For flavorings, you can add real butter or dried seasonings, such as dillweed, vegetable flakes, or soup mix.
4. Nonorganic Potatoes
The expert: Jeffrey Moyer, chair of the National Organic Standards Board
The problem: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes—the nation’s most popular vegetable—they’re treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they’re dug up, the potatoes are treated yet again to prevent them from sprouting. “Try this experiment: Buy a conventional potato in a store, and try to get it to sprout. It won’t,” says Moyer, who is also farm director of the Rodale Institute (also owned by Rodale Inc., the publisher of Prevention). “I’ve talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals.”
The solution: Buy organic potatoes. Washing isn’t good enough if you’re trying to remove chemicals that have been absorbed into the flesh.
5. Farmed Salmon
The expert: David Carpenter, MD, director of the Institute for Health and the Environment at the University at Albany and publisher of a major study in the journal Science on contamination in fish.
The problem: Nature didn’t intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT. According to Carpenter, the most contaminated fish come from Northern Europe, which can be found on American menus. “You can only safely eat one of these salmon dinners every 5 months without increasing your risk of cancer,” says Carpenter, whose 2004 fish contamination study got broad media attention. “It’s that bad.” Preliminary science has also linked DDT to diabetes and obesity, but some nutritionists believe the benefits of omega-3s outweigh the risks. There is also concern about the high level of antibiotics and pesticides used to treat these fish. When you eat farmed salmon, you get dosed with the same drugs and chemicals.
The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it’s farmed. There are no commercial fisheries left for wild Atlantic salmon.
6. Milk Produced with Artificial Hormones
The expert: Rick North, project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility and former CEO of the Oregon division of the American Cancer Society
The problem: Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate, and colon cancers. “When the government approved rBGH, it was thought that IGF-1 from milk would be broken down in the human digestive tract,” says North. As it turns out, the casein in milk protects most of it, according to several independent studies. “There’s not 100% proof that this is increasing cancer in humans,” admits North. “However, it’s banned in most industrialized countries.”
The solution: Check labels for rBGH-free, rBST-free, produced without artificial hormones, or organic milk. These phrases indicate rBGH-free products.
7. Conventional Apples
The expert: Mark Kastel, former executive for agribusiness and codirector of the Cornucopia Institute, a farm-policy research group that supports organic foods
The problem: If fall fruits held a “most doused in pesticides contest,” apples would win. Why? They are individually grafted (descended from a single tree) so that each variety maintains its distinctive flavor. As such, apples don’t develop resistance to pests and are sprayed frequently. The industry maintains that these residues are not harmful. But Kastel counters that it’s just common sense to minimize exposure by avoiding the most doused produce, like apples. “Farm workers have higher rates of many cancers,” he says. And increasing numbers of studies are starting to link a higher body burden of pesticides (from all sources) with Parkinson’s disease.
The solution: Buy organic
Why Organic is the Healthiest Choice for Kids?
Kids need a wider margin of safety.
Because young children are more vulnerable to developmental damage from pesticide residues on foods, widening the margin of safety for them is appropriate.
Why are children especially vulnerable? Partly, it’s because of their fast growth and speedy metabolisms, partly because of their smaller size, which means they eat more fruits and vegetables in relation to their body weight than adults do.
154-pound adult men, not 40-pound preschoolers! In 1993, a congressionally mandated study by the National Academy of Sciences expressed concern that existing methods of risk uation for pesticide exposure were failing children. More recently, the Consumers Union and the Environmental Working Group released studies confirming that children are over-exposed even if their exposure is within legal limits. The Food Quality Protection Act of 1996 enacted many of the recommendations suggested by these studies. When there are inadequate data to assess developmental risks, the Act requires the EPA to use a 10-fold margin of safety to protect children when setting standards for pesticides on food. Thus, the situation is changing, but the process is slow, and encumbered in bureaucracy. Our kids are young now—we can’t wait.
Most tests done by the Environmental Protection Agency (EPA) to set acceptable risk levels for pesticide residues were conducted using
In Finland conventionally grown produce is often presented as “near organic,” according to Jouni Kujala, a research director at Helsinki University’s Ruralia Institute.“It seems as if Finnish authorities have not wanted to make conventional and organic segments compete for consumer choice,” says Kujala.
Fertilisers Boost Nitrate Levels
Nitrate occurs naturally in most plants and vegetables. The amount of nitrate in plants is affected by fertiliser, growing conditions and the amount of light. The use of extra fertilisers in past decades has led to increased nitrate levels in produce.
The Finnish Food Safety Authortity, Evira, points out that some lettuce types, such as rucola, may have nitrate levels as high as 8,000 mg/kg. Evira, however, underscores that the health benefits of lettuce and other produce outweigh any possible health risks.
An EU regulation has set limits of 4,500 mg/kg for nitrates in lettuce. Excessive amounts of dietary nitrates have been linked to some forms of cancer and can reduce the ability of the blood to carry oxygen.
source: www.yle.fi
The International Federation of Organic Agriculture Movements (IFOAM) offers with great consciousness Organic Agriculture as a tool in countering climate change. Organic Agriculture not only mitigates climate change, it also helps farmers to adapt to it.
Gerald A. Herrmann, IFOAM president, states that: ‘Also with climate change there is unequal division between the North and South; on the one hand the North is contributing disproportionally to climate change, on the other hand Southern countries are most prone to its effects. IFOAM member organizations all over the globe have shown through their practices that they are better able to cope with droughts and other climate effects. Through their daily work they help not only farming communities in improving the food security situation, they also serve whole humanity by storing carbon in their precious soils.’
Angela B. Caudle de Freitas, IFOAM Executive Director says: ‘Fortunately we are all in a situation to adjust our habits to reduce our climate impact. By choosing organic when buying your daily food you not only help mitigating climate change, but also can be assured of a healthy and nutritious meal.’
The Organic World Congress, taking place from June 18 – 20 in Modena, Italy, will offer a whole day workshop on Organic Agriculture and Climate Change.
source: freshplaza
Regrets, and save the planet for our next generations !
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