Natural and Organic Food

Organic food is produced according to certain production standards. For crops, it means they were grown without the use of conventional pesticides, artificial fertilizers, human waste, or sewage sludge, and that they were processed without ionizing radiation or food additives. For animals, it means they were reared without the routine use of antibiotics and without the use of growth hormones.

Increasingly, organic food production is legally regulated. Currently, the US, the European Union, Japan and many other countries require producers to obtain organic certification in order to market food as organic.

Historically, organic farms have been small family-run farms[1] – which is why organic food was once only available in small stores or farmers’ markets. Now, organic foods are becoming much more widely available – organic food sales within the United States have enjoyed 17 to 20 percent growth for the past few years[2] while sales of conventional food have grown at only about 2 to 3 percent a year. Organic baby food is popular too, sales of which increased 21.6 percent in 2006, while baby food overall has only grown 3.1 percent in the same year.[3] This large growth is predicted to continue, and many companies are jumping into the market.[4]

There is evidence that organic farms are more sustainable and environmentally sound, among other benefits. These claims, however, are subject to dispute and are not settled among scientists. One vocal critic in particular, Anthony Trewavas, has written detailed critiques of organic agriculture.

Food safety

Conventional food does contain pesticide residues – often multiple residues. In contrast, a study published in 2002 showed that “Organically grown foods consistently had about one-third as many residues as conventionally grown foods.”[33][34] Yet, the potential health effects of pesticide residues found in food are subject to debate. One could argue that modern analytical chemistry is capable of detecting such small quantities of a substance that the meaning of a positive result is difficult to interpret, and many scientists think that such residues are without effect.[35] Pesticides are subjected to a battery of tests before they can be approved by the EPA [2] and “residue tolerances” are established above which produce exceeding these tolerances cannot be sold.

Furthermore the professors Lois Swirsky Gold and Bruce Ames argue :”Whereas public perceptions tend to identify chemicals as being only synthetic and only synthetic chemicals as being toxic, every natural chemical is also toxic at some dose,” and have shown that 50% of all natural chemicals in food gave a positive test as a carcinogen when tested in rodents, casting doubt on any link of food residues and cancer risk.[36]

Author Thomas DeGregori argues that at the heart of the organic food movement are feelings of anti-technology and anti-modern science[37] and points out that it is modern science, after all, that has increased the life expectancy of many people and helps to feed the world’s growing population.

[edit] Sustainability

* Newer non-organic practices, particularly no-till agriculture, which relies on herbicides to clear the land, offer considerable improvements in energy efficiency. Anthony Trewavas argues that the sustainability of organic agriculture is less than that of conventional agriculture (see Trewavas (2000)[38][39]).
* Soil benefits: Trevavas also argues that many of the soil benefits of organic agriculture have been demonstrated to be due to crop rotation, which is not an exclusively organic strategy (see Trewavas (2000) cited above).

* Land usage: Organic food growers lose a significantly larger portion of their crops to pests, mold, etc, and therefore require significantly higher land usage to generate the same amount of product. One study shows that a crop of organic tomatoes, for example, would use approximately 642% more land than one grown via conventional methods.[40]

* Pesticide use: While organic agriculture aims to keep pesticide use to a minimum, it is a common misconception that organic agriculture does not use pesticides. Some pesticides used on organic farms contain the heavy metal copper, which can lead to copper accumulation in the soil. Other pesticides that are approved for use by organic producers include ryania, sabadilla, and rotenone.[41]The botanical pesticide sabadilla is toxic to honeybees, and according to the California Department of Environmental Protection its mammalian toxicology has not been fully studied.[42]

* Toxicity of “organic pesticides”: Conventional pesticides must be thoroughly studied before they can be placed on the market[citation needed]. However, such studies are not required for the pesticides used in organic agriculture[citation needed].

* John Kent, Lecturer in Agricultural Protection, from the School of Agriculture at Charles Sturt University in Australia supports the idea that organically grown food is not as sustainable, arguing that while organically grown food certainly has its place in today’s free market, the world population could not be fed with pesticide-free agriculture.[43]

[edit] Organic food is expensive

Critics claim that organic food is more expensive than conventional food and thus too highly priced to be affordable to persons on a lower income. Organic products typically cost 10 to 40% more than similar conventionally produced products.[44]

[edit] Organic food has “sold out”

Organic food began as a small movement with farmers rejecting the use of conventional farming practices. With the market share of Organic food outpacing much of the food industry many big companies have moved into this market. With these large companies, and with the creation of a legal certification framework (2002 in the US), there is worry that the very definition of organic food will change from what it used to be.

Defining the benefits of organic food has largely been left to word of mouth, occasional media coverage, and the promotional efforts of organic advocates. Even though many large food and beverage corporations, like Kraft Foods, have rapidly moved to acquire significant stake in both fresh and processed organic products,[9] the specific sales points of “organics” go largely unmentioned on product packaging and in advertising.

These comparisons need to be evaluated with care because neither conventional nor organic farming practices are uniform.

For the environment

In several surveys that have looked at smaller studies to build an overall comparison between conventional and organic systems of farming a general agreement on benefits has been built. In these surveys[10][11] it has been found that:

* Organic farms do not release synthetic pesticides into the environment—some of which have the potential to harm local wildlife.
* Organic farms are better than conventional farms at sustaining diverse ecosystems, i.e., populations of plants and insects, as well as animals.
* When calculated either per unit area or per unit of yield, organic farms use less energy and produce less waste, e.g., waste such as packaging materials for chemicals.

See “Organic FAQs” in the journal Nature for more details.[12]

One study found a 20% smaller yield from organic farms using 50% less fertilizer and 97% less pesticide.[13] Studies comparing yields have had mixed results.[14] Supporters claim that organically managed soil has a higher quality[15] and higher water retention. This may help increase yields for organic farms in drought years. One study of two organic farming systems and one conventional found that, in one year’s severe crop season drought, organic soybean yields were 52% and 96% higher than the conventional system and organic maize yields were 37% higher in one system, but 62% lower in the other.[16] Studies are also consistent in showing that organic farms are more energy efficient.[17]

For producers

For those who work on farms, there have been many studies on the health effects of pesticide exposure.[18] Even when pesticides are used correctly, they still end up in the air and bodies of farm workers. Through these studies, organophosphate pesticides have become associated with acute health problems such as abdominal pain, dizziness, headaches, nausea, vomiting, as well as skin and eye problems.[19] In addition, there have been many other studies that have found pesticide exposure is associated with more severe health problems such as respiratory problems, memory disorders, dermatologic conditions,[20][21] cancer,[22] depression, neurologic deficits,[23][24] miscarriages, and birth defects.[25] Summaries of peer-reviewed research have examined the link between pesticide exposure and neurological outcomes and cancer in organophosphate-exposed workers.[26][27]

For consumers

A study published by the National Research Council in 1993 determined that for infants and children, the major source of exposure to pesticides is through diet.[28] A recent study in 2006 measured the levels of organophosphorus pesticide exposure in 23 schoolchildren before and after replacing their diet with organic food. In this study it was found that levels of organophosphorus pesticide exposure dropped dramatically and immediately when the children switched to an organic diet.[29]

Most conventionally grown foods contain pesticides and herbicide residues. There is controversial data on the health implications of certain pesticides. The herbicide Atrazine, for example, has been shown in some experiments to be a teratogen, even at concentrations as low as 0.1 part per billion, to emasculate male frogs by causing their gonads to produce eggs – effectively turning males into hermaphrodites.[30]

The US Environmental Protection Agency and state agencies periodically review the licensing of suspect pesticides, but the process of de-listing is slow. One example of this slow process is exemplified by the pesticide Dichlorvos, or DDVP, which as recently as the year 2006 the EPA proposed its continued sale. The EPA has almost banned this pesticide on several occasions since the 1970s, but it never did so despite considerable evidence that suggests DDVP is not only carcinogenic but dangerous to the human nervous system – especially in children.[31]

A 2001 study by researchers at Washington State University concluded, under judgement by a panel of tasters, that organic apples were sweeter. Along with taste and sweetness, the texture as well as firmness of the apples were also rated higher than those grown conventionally. These differences are attributed to the greater soil quality resulting from organic farming techniques compared to those of conventional farming.

Silver foliage herbs are some of the most beautiful, tasty, and useful herbs. They make great displays, either planted en mass or used as hedges. They have many culinary uses but also play an important role in organic gardening as companion plants.

Using organic fertilisers in your garden is much better for your health and the environment. However, organic fertilisers which have been purchased from a garden centre should only be seen as a short term solution for growing healthy fruit and vegetables. The long term solution is to build and maintain fertile soil by using:

* green manures
* well rotted animal manure
* home grown compost
* potash
* mulch
* crop rotation

Creating fertile soil and using organic fertilisers is essential for successful organic gardening.

Companion planting is used to attract beneficial insects which feed on insect pests, to attract bees to help with pollination, and to attract birds which both feed on insects and pollinate plants. Companion plants also control pests due to their aroma. Strong smelling herbs such as lavender and mint are great at deterring pests as are plants such as fennel, garlic, and onion. The key is diversity. Plant as many different vegetables, herbs, and flowers (flowering plants are very important) in your garden as possible. They will either benefit your garden by aiding the pollination of your vegetables or by controlling pests.

Bamboo clothing is an excellent organic choice and it has many benefits and advantages over cotton. Bamboo fabric is softer than cotton with a texture similar to silk. It is a naturally antibacterial and hypoallergenic product grown without the use of chemicals or pesticides. It is also quick to absorb moisture, therefore keeping you dry and odour free. Pure bamboo clothes can dry twice as fast as cotton clothes. Bamboo clothes can be worn all year round as they keep you cool in summer and warm in winter.

The environmental benefits of bamboo clothing are numerous. Bamboo plants are very quick growers and do not require fertilisers or pesticides for a successful crop. They also require very little water and they can survive drought conditions as well as flooding. Bamboo is a sustainable and renewable resource as the bamboo plant is self replenishing. New shoots are continuously growing, ready to replace the old ones.

Another benefit of bamboo is that it releases a significant amount of oxygen into the atmosphere, more so than trees. Planting bamboo can help reduce the level of carbon dioxide in the air as well as reducing soil erosion and desertisation. The complex root system of bamboo plants makes them an excellent choice for planting in high erosion areas such as riverbanks and areas subject to mud slides. They are also suitable for planting in areas which have suffered significant soil degradation and deforestation.

Why eat natural and organic food? Organic products are produced without the use of artificial fertilisers, pesticides, growth hormones or routine antibiotics. Organic farming relies on crop rotation, improving soils by adding animal and plant manures, hand weeding, and organic pest control. Organic food is grown slowly, as nature intended, resulting in more vitamins and minerals and more flavour.

Although the quantity of pesticides absorbed from eating non-organic food is very small, they do accumulate over time. Pesticides absorbed from food are linked to many health problems including cancer, birth defects, genetic mutation, asthma, and nerve damage.

Organic farming also keeps animals healthy as the use of drugs is restricted. Salmonella, cryptosporidium, E.coli, and listeria are rare in organic foods.

If you are going to buy organic fruit and vegetables then you will probably want to buy what is currently in season. That way you’ll get the freshest and best quality produce at reasonable prices. If you choose produce which is in season you can buy locally, meaning less transport costs which is, of course, better for the environment, as well as supporting local farmers.

I couldn’t think of anything worse when I first heard that you could make tea from rosemary. I do like rosemary as a herb but I find it to have a very strong flavour and the thought of drinking tea tasting of nothing but rosemary was not very appealing. Rosemary tea is believed to have numerous health benefits so I decided to give it a go.

Surprisingly this tea is really nice. It’s not overpowering at all and has become one of my favourite herbal teas. You can add a teaspoon of honey to the tea if you prefer but I drink without any sweetener.