By: Kellie Stajer, RHN

Lori Pearson, RHN

WHY ORGANIC FOOD?

Organic refers to the way agricultural products are grown and processed.  It includes a system of production, processing, distribution and sales that assures consumers that the products maintain the organic integrity that begins on the farm.  An organic product is that which is raised, grown, stored, and/or processed without the use of synthetically produced chemicals or fertilizers, herbicides, insecticides, fungicides, or any other pesticides, growth hormones or growth regulators, antibiotics, and must not be genetically modified.  Only farmers who produce food according to a set of standards, undergo evaluation by other certified growers, and pass a yearly inspection by a trained independent inspector can label their products certified organic

Why is "Certified Organic" Important?

By choosing to purchase from independent organic growers, the soil is grateful, the farmer is happy and the children are safe.  Everybody wins.  Here is the short list of the benefits of organic food.

•        No pesticide, herbicide, fungicide residues on food

•        Less chlorine chemistry into our environment.

•        No synthetic fertilizer residuals built into plants

•        No genetically engineered organisms or varieties.

•        Intense, realistic flavors.

•        Higher vitamin content

•        Higher mineral content and greater mineral variety.

Don't forget, the best way to get fresh, organic fruits and vegetables is to grow them in your own garden! 

10 Reasons Why "Certified Organic" is Important:

Protect the Environment

When you purchase organic food, you use the power of your dollar to sustain life affirming farming practices

Get Better Flavour

There is good reason why many chefs use organic food in their recipes - IT TASTES BETTER! Organic farming starts with nourishment of the soil, which leads to the nourishment of the plant, and ultimately, to the nourishment of our bodies.

 According to the Environmental Working Group, the 12 most pesticide-laden fruits and vegetables are: (in order of toxicity)

1.       Strawberries

2.       Bell Peppers (tie)

3.       Spinach (tie)

4.       Cherries (USA)

5.       Peaches

6.       Cantaloupe (Mexico) 7.       Celery

8.       Apples

9.       Apricots

10.     Green Beans

11.     Grapes (Chile)

12.     Cucumbers

Protect Your Children

The average child is exposed to four times as many cancer-causing pesticides in their daily lives compared to an adult.  Organic food contains no carcinogenic pesticides.  Children are developing organs to last a lifetime. Due to their smaller, fast-growing speedy metabolisms, and less varied diets, infants and children are more vulnerable to health and developmental damage. Our children are our most treasured resources, and we have the opportunity to protect them. By reducing toxic exposure, organic products can help us raise healthy, strong children. 

Alan Greene MD FAAP

Prevent Soil Erosion

The Soil Conservation Society estimates that more than 3 billion tons of topsoil are eroded from United States farmlands each year, and soil is eroding seven times faster than it is being built up naturally.  In organic farming, soil is the foundation of the food chain as opposed to conventional farming where soil is merely used as a porous medium periodically saturated with unnatural chemical fertilizers and controlled with enen deadlier pesticides, herbicides and fungicides.

Save Energy

Conventional farming methods have changed drastically in this century from small family farms to large-scale factory style farms, dependent upon fossil fuels.  Typical modern farming uses more petroleum than any other single industry.

Keep Chemicals Off Your Plate

The FDA approved many pesticides before research linked then to chemicals that cause cancer and other diseases.  Now the EPA considers 60% of all herbicides, 90% of all fungicides, and 30% of all insecticides to be carcinogenic.  The bottom line is that pesticides are poisons made to kill living creatures, and can also be harmful to humans. 

Organic food regulations prohibit hydrogenated fat (cause of heart disease, cancer, diabetes and obesity), aspartame (neurotoxin), phosphoric acid (in cola drinks — causes osteoporosis), antibiotics (reduced immunity), hormones (gender confusion, obesity, multi-generational cancer), pesticides (mutagenic, carcinogenic and with unknown ‘cocktail effects’), BSE (human vCJD), GMOs (Puztai’s research suppressed, but probably IBS, Crohn’s disease, autism, other gut¬based disease), or any of the 7000 artificial colourings, flavourings, preservatives and processing aids that are permitted in conventional food (cancer, liver disease, gut problems).

Not only is organic food free from the highly toxic pesticides, herbicides, fungicides, antibiotics and growth hormones used in intensive farming, but they’re also free of artificial colourings, flavourings, additives, sweeteners and the thousands of other unwanted and unnecessary chemicals used in food manufacturing.

Naturally grown and ripened produce, especially when it’s local, has a higher content of essential vitamins and minerals. Organically reared beef contains less of the artery ¬clogging saturated fats in the muscle tissue, so more of the fat content is visible and easily removed. Only grass fed beef contains the essential CLA fat which helps regulate the way our bodies deal with other fats. As well as all this, organic food tastes better.

Protect Farm Worker's Health

A National Cancer Institute study showed that farmers exposed to chemical herbicides had six times greater risk of contracting cancer than farmers who are not.  The health of farm workers in developing countries is a serious issue, as pesticide use is poorly regulated.

Help Small Farmers

Most organic farms are independently owned and operated family farms. 

The organic sector of farming is growing 20% every year because consumers want to purchase sustainably and locally-grown food but we import more food than we grow AND we lose 23,000 acres of farmland to development every year. If we grew more food here at home we could feed more neighbors fresher foods, decrease our use of oil, protect our fertile farmland and keep our agricultural economy strong.

Support a True Economy

Superficially, organic foods might seem more expensive than conventional foods.  Conventional food prices do not reflect hidden costs borne by the taxpayer in the form of subsidies.  Other hidden costs include pesticide regulation and testing, hazardous waste disposal, and environmental damage.

Promote Bio-Diversity

"Mono-cropping" is the practice of planting large plots of land with the same crop year after year.  Conventional farming uses this method exclusively.  The lack of natural diversity of plant life has left the soil lacking in natural nutrients and minerals.  To replace these lost nutrients which are necessary to farm, chemical fertilizers are often used.  Single crops are also much more susceptible to pests, making farmers even more reliant on pesticides.

Organic farming encourages food production that nurtures our soil through the absence of pesticides and the presences of rich compost.  The inherent commitment of organic farming to crop rotation, living soil, companion planting, rural enterprise, pure water and sustainable agriculture is, in itself, a critical step toward protecting our environment and our individual health.  By buying organic, you provide a marketplace for growers who have made the future of our planet a top priority.