I’m not entirely sure when Organic Food came to the spotlight but I remember back in the 1980’s reading about a scandal in Europe that there was twice as much consumed organic vegetable than produced. The eating healthy is not a 2015 fashion statement. It is a way of life.
I have been raised on organic food from milk, meat, deli, produces to honey. Never had allergies or ailments but the common cold. Several years ago I started having allergies, tree pollen, mold, grass. Not severe enough to have to drug myself yet it was annoying and frustrating as I never had any. My doctor told me that young I was exposed to the good anti-allergen but today I wasn’t due to the food processing done before it reaches my kitchen.
Organic Food vs. Mass Produced Food
A big problem of organic food is that it needs a lot of manual labor and doesn’t provide the same yield than conventional farming – According to Nature Journal of Science, about 34% less yield with worse results for produces and wheat but identical for strawberries. As population grows, more and more food is needed while available land for farming doesn’t increase even in some case decreases thus yield has to increase through the use of fertilizer and other chemically based techniques such as GMO (genetically modified organism).
Another problem is shelf life of organic food. When I say shelf life it’s not about in our fridge as we do not purchase fresh food weeks ahead of time but food in supermarket. If that shelf life increase by 20%, that 20% savings on the cost of selling those produces thus lower sell price. How is that attained? Though GMO for sure but also thought chemical processes. A good friend of mine bought a chicken breast from the CO-OP (100% local and organic) and the same chicken breast from a big box. Cut a slice from each and placed both on a dish under a meshed cover. 4 days later, the organic chicken smelled bad and had to be trashed. It took the non-organic one 8 days to stench. How come? The processing of the non-organic meat adds anti-bacterial substance to increase the shelf life.
According to USDA (US Department of Agriculture), even after washing them several times some vegetable and fruits continue to carry significant amount of pesticide and other conservative agents – USDA developed a dirty dozen list of those produces (Potatoes, Apple, bell pepper, celery etc…)
Another problems is us, we want everything at anytime. I remember as a child we had oranges in winter, salads in spring, summer and fall, smoked salmon for winter Holidays and lamb in spring only. Today I can find any of these all year long. Why? because producer and processing factories respond to our request thus produce them out of season by GMO modifications and the use of artificial agriculture.
Bottom line to feed the masses, lower the costs and provide a constant quality product all year around farmers and processing plants heavily use chemicals. These chemicals affects us ways we can’t even imagine.
Are non organic additive that bad?
They can be such as Nitrates and Nitrites used in cured meat so they can keep the delicious pink colors during long shelf life in supermarkets has been classified by WHO (World Health Organization) as carcinogen when ingested. Same with Potassium Bromate used in breads and crackers to keep them from falling apart while baking. My favorite one is Propyl Paraben which is used as a preservative in many processed food from bread, vegetable, beverage and meat, so almost everywhere and can decrease testosterone, decrease sperm count, increase cancer growth and can acts as a synthetic estrogen all these at high level which no one can measure yet. Eating a piece a bread spiked with Propyl Paraben won’t damage your testosterone for sure but if most of your daily food is tainted by that additive what impact it can have? also how does that additive interacts with those added to the cereal bar you just ate? Is the impact of the non-dangerous levels for an adult body the same for a child? more dangerous?
Going Organic all the way
When our local supermarket closed its door we decided it was time for a change and we signed up with a local CO-OP Lakewinds instead of going to a big box shop.
Now we not only eat organic but we also buy local as much as we can it part of our citizen responsibility to our environment and to keep jobs and money in our community. Also it offers a much higher quality food than before, and welcome back taste and flavor.
It’s true that organic food is more expensive but in the long run it’s way cheaper.