|
After decades of unshakable belief that the doctor and the pharmaceutical industry are the guarantors for our health, it now dawns on more and more people that it is, instead, good food which is the base of good health.
The cost of our present health system is spiralling out of control and, considering the age pyramid of our society, we won’t be able to pay for it. We see the early signs of it now and it appears that in the future, only well off people will be able to afford it.
So, the question you have to ask yourself is, do you want to look after your health in time, through good food, or do you want to carry your money to the doctor later.
To put health in an overall context we quote the definition of health by the
World Health Organisation (WHO):
"Health is a condition of total physical, psychological and social well being. A maximum of health is a basic human right..."
"Organic, this is how Celtic Tigers feed their cubs..."
Quick Jump Menu:
Health benefits of eating organic food
The health benefits of eating organic can be divided into several sections:
-
-
-
-
-
-
-
-
-
-
Pesticide Residues
It is important to remember that pesticides were initially developed as chemical weapons for warfare. Only after the war was over these producers started thinking what else these chemicals could be used for. The idea developed that, if used in small doses, it could be used to fight small creatures. However, it is also important to remember that the bucket stops with us. We are the final link in the food chain; we store these unwanted chemicals in our body. Some 20 years ago, mother’s milk was analysed and the shocking result was that the pesticide levels were so high that if this milk were to be bottled and put on the shelf, its sale would be prohibited.
About 400 different chemicals are permitted in agriculture today. The most dangerous group (organophosphates) has been linked with cancer, decreasing male fertility, foetal abnormalities, chronic fatigue syndrome and Parkinson’s disease.
Pesticides have been named among the top three environmental cancer risks by the American Government.
Organic farmers are not scientists, but we can offer a common sense answer: what we don’t use on the farm cannot become a health problem for you.
The latest research findings released by the Soil Association go a step further: because organic farmers don’t use these synthetic pesticides the crops are forced to develop their own defence against diseases. By eating these organic crops we incorporate elements of this disease-resistance into our own immune system.
-
Food Additives
Processing aids, colourings and other additives which are nowadays used in food production, can cause a range of health problems. For example, tartrazine (E102), a yellow food colouring often used in soft drinks, fish fingers etc, has been linked to allergic reactions, headaches, asthma, growth retardation and hyperactivity in children.
Around 300 additives are permitted in today’s food production and, for a true risk assessment of our food these additives should be seen together with the various pesticide cocktails used. The UK Government’s Committee on Toxicity (COT) has expressed clear disquiet about the fact that not enough is known about how combinations of pesticides alone affect our health.
The critical consumer is again relying on his common-sense judgment.
-
Genetically Modified Organisms (GMO’s)
This technology is banned from organic farms, as it represents a severe interference in complex natural systems, which nobody fully understands yet. This technology has hardly any benefits for the consumer but massive consequences for life on our globe. It is only industry-driven with the aim of gaining power and control over the world’s food supply. Today, 5 companies control 75% of the international grain trade (Fine Food News, 2005). Apart form the negative effects of concentrating too much power in very few hands, the technology itself carries a high degree of unknown risks. Studies in the US have already revealed evidence of harmful effects of GM tomatoes on the human gut lining, no explanation being offered.
Another example of how this technology is an excursion into the unknown – but with no return – is the example of GM salmon. This GM salmon became economically attractive because the fish grew much bigger after being genetically engineered. The unavoidable happened and some of these GM salmon escaped from the fish farms. Body size is the main criteria by which female salmon select their mating partner, which meant that these GM salmon were the main source for reproduction. Now, after several years, these GM salmon have turned out to be unsustainable because their bone structure does not support the heavy weight. Researchers have now calculated that salmon will have disappeared from this globe after 50 generations or 100 years.
-
More minerals and essential vitaminsThe health benefits of a diet rich in vitamins and minerals from fresh food have filtered through to everyone.
However, it is only now that nutritionists suddenly realise that the content of these nutrients in today’s vegetables has gone down dramatically. Trace elements in fruit and vegetables have been in startling decline over the last 50 years: copper –76%, sodium –49%, calcium –46%, iron –27%, magnesium –24%, potassium –16%.
The Soil Association conducted similar research and found that organic crops had 27% more vitamin C, 29% more Magnesium, 21% more Iron, 14 % more Phosphorus. Organic spinach, lettuce, cabbage and potatoes showed particularly high levels of minerals.
So when you compare prices between organic and conventional fruit and vegetable, just keep in mind that you are not comparing like with like.
-
Cancer Fighting AntioxydantsHigh levels of antioxidants in food have been shown to reduce incidence of coronary heart disease and also cancers. These antioxidants, which mop up free radicals, include certain vitamins (E and beta-carotene) and substance known as phenolics. Danish researchers have found out that organic crops contain 10-50% more antioxidants than conventional crops. Similar results were produced from research into organic beef at the university at Rostock in Germany in 2003.
-
Fatty Acids (EFA)Research at the University of Rostock ( Germany) looked at the nutritional benefits of organic beef, compared with beef from conventional systems.
One outstanding difference was a significantly higher level of Omega 3 fatty acids. These – together with conjugated linoleic acid (CLA) - play an essential role in our metabolism and especially coronary heart disease and high blood pressure. Omega 3 also reduces the risk of neurological disorders, including depression and hyperactivity in children. Furthermore, CLA has proved to help prevent cancer and degenerative changes in the walls of the arteries, enhance growth promotion and reduce body fat.
-
Taste and Keeping Quality Taste is a very subjective issue and there are many factors which can influence taste experiences. The most important to mention is the fact that the attitude of an adult person towards food is already being shaped in his early months and years. However, looking at the mash in baby food jars and its often unidentifiable taste, how can an adult appreciate the real taste of cauliflower when he, as a baby, never experienced it? On the other hand, when a baby is brought up with sweet meals this person will have a sweet tooth as an adult.
Nutritionists tell us that, in order to experience the same taste every time, doses have to be increased because the gustatory nerves are becoming less sensitive and need a higher level of stimulation. The whole food industry becomes more and more dependant on flavour enhancers.
"Organic food puts a touch of glamour into any dinner party..."
Slow Food, the “good food awareness movement” which started in Italy, recommended the introduction of taste education in Italian schools – this has since been approved by the Ministry of Education there. Although there are very few representative studies to prove that organic food tastes better (because of the complexity of the issue) there are however some. The University of Delaware in Newark (USA) carried out comparisons between tomatoes grown organically and others grown conventionally. At the following tasting, the opinions were very clear. Organic tomatoes were preferred by far, were considered to have more flavour, better texture and to look more appealing, whereas the conventional tomatoes were considered squashy and bland. We could go on trying to prove scientifically the superior taste of organic food, but perhaps the following three points do the same.
1.)
Synthetic fertilisers lead to an increased water uptake in fruit and veg. This reduces the dry matter content and gives this “watery” taste. Conventional tomatoes are probably the best example for this.
2.)
If you talk to housewives over 50, now going to farmers’ markets, they will confirm that they still remember what food tasted like when they were younger. They are missing this taste now in conventional food and this is why they go to the farmers’ market. (not scientific, but convincing common sense).
3.) Many trials have been undertaken where organic and conventional food was given to animals. One was prevalent throughout all the trials: animals prefer organic feed, whether they are deer, rabbits or rats even when the food containers were changed around.
Perhaps animals still have sensory capabilities, which have not been lost. But this is just a non-scientific thought.
Synthetic fertilizers force themselves on to the plants. This forced growth is an ill growth, causing soft cells holding lots of water. In terms of nature it is a sick plant and nature eradicates sick plants with insect attacks, fungi attacks. This then brings out the whole pesticide industry to tackle the problem. But we should remember that we caused the problem in the first place by force-feeding artificial fertilizer.
In contrast to this, an organic plant grows up without being pushed. Natural growth leads to strong plant structures, strong cells, and high dry matter contents. This plant builds up its own immune system to fight diseases. Later on, when we eat this plant, this fact will be boosting our own immune system.
However, these strong cells lead to a much-improved keeping quality, as these cells do not deteriorate as fast as soft and weak cells. Many trials have stated this, but again – one does not have to be a scientist to understand the consequences.
-
Environmental Quality Civilizations in the past – because they did not understand the complexity of soil – left agricultural deserts behind. It happened to the Euphrates and Tigris region (the cradle of agriculture), to North Africa (which fed Rome) and it is happening to North America, whose fertile soils are presently washed into the Gulf of Mexico.
The thinking of today’s agriculture is built on short-term exploitation of resources and not on long-term maintenance of the soil.
This uncritical belief in progress has no answers when you ask what future generations should live on.
Soil is a very sophisticated system where organic matter is constantly broken down by micro organisms, worms, fungi, beetles and other insects, into humus for newly growing plants.
The problem arises when no organic matter is applied to the soil, only synthetic fertilizer. The living soil is starved to death, no humus is built up, and nothing is there to hold the moisture. Eventually nutrients are leaching into the ground water, the soil is eroded and finally washed away.
The maintenance of a living soil is the corner-stone of organic agriculture. Where conventional farmers feed the crops, organic farmers feed the soil. It is this living soil which gives the food grown in it its goodness and life force.
However, we must not forget another elixir of life, water. Unfortunately, anything that is available in abundance is generally not appreciated – but water is something to which we must pay attention.
Phosphates and nitrates from agriculture are leach into our ground water in a big way. The algae bloom of the Killarney Lakes or Lough Derg rendered the water unfit for any use. Slurry from pig farms around Lough Sheelin is polluting the waters. E-coli contamination of our drinking water is widespread in Ireland. The levels of nitrates in some areas in Germany are so high that mothers are advised not to use tap water for baby food preparations, in order to avoid the “Blue Baby Syndrome”. (where nitrates tie up oxygen in our blood vessels, a particular problem for small children).
Organic agriculture is sustainable food production. High quality, tasty food produced without damaging the environment.
-
Ethical Quality
This area refers specifically to animal welfare issues. It is about time that we, as a cultured society, come to an understanding and tackle the question of how the meat for our table is produced. Farmers are, of course, much closer to this question, but it should not be conveniently swept under the carpet by a large part of our society.
How can we enjoy an egg which has been produced under absolutely miserable living conditions for the hen? Caged in a space the size of an A4 sheet of paper, de-beaked, nearly defeathered, turned cannibal from boredom, kept alive and in production by high inputs from the pharmaceutical industry?
How can we enjoy the rashers from a pig-keeping system where sows are kept chained and on slatted floors, the growing pigs are kept in the dark, have no exercise and although surviving on a high medication input, die in big numbers on the way to the abattoir because of heart failure?
If you wonder why chickens are so cheap in the shops, you should visit a broiler production unit. There is a high likelihood that you will see the following: 10,000-20,000 broilers in one shed, bred for fast growth and especially heavy breasts (as this is the favourite meat), who have no exercise and therefore weak legs which do not support the heavy weight of the bird any more. These broilers are now walking on wings and legs. An absolutely shocking sight. From the day they come out of the shell they live 41 horrible days. Stress from day one. This whole system only works because of high inputs of medications: bone strengtheners, fat improvers, muscle reinforcers, antibiotics, antidepressants, and the list goes on. And still, it is estimated that 2-3 million broiler chickens in Ireland die before reaching slaughter stage, heart and lung diseases being the reason.
Salmonella is a regular problem arising from these rearing systems and resistance to antibiotics is becoming a big problem for the poultry farmers. Research carried out in Holland and Germany has shown that 40% of all turkey farmers surveyed, carried antibiotic-resistant bacteria in their body system. However, the stunning fact was that 14% of their neighbours did as well.
We should ask ourselves if animal keeping systems like these, which have no respect for our farm animals, should have a place in an enlightened society which carries the word “culture” in its vocabulary.
Buying organic means that you can say “I did not contribute to the misery of these animals”.
If you want to know more about the organic way of raising chickens, look up the poultry section.
Why Learn to Cook
Knowing how to cook is not only a “gift of a lifetime” as Darina Allen calls it. Knowing how to cook means that you take responsibility for the food you and your family eats. You take control over your nutrition
The feeling of helplessness and dependence on others to feed you is replaced by a sense of control over your life, mastering basic and important challenges of life.
Cooking today of course means something different to cooking 50 years ago, when women were often tied to the kitchen.  These roles in society are not as static anymore, cooking is not an everyday duty.
When the time is not there you have options and even men enjoy being involved in cooking today.
Knowing how to cook frees you. You unchain yourself from having to eat out, its financial consequences (especially in today’s Ireland) and the need to get into your car whenever you are hungry. Knowing how to cook makes you feel good because you express self-determination.
Soon you will see that you spend less but eat better. You feel in charge of your life, which was previously determined by others. Even cooking once or twice a week will give you a sense of radical change. You just have to believe that you certainly can do what many others do. And then compare what you eat now with what you got before in the fast food, convenience food, frozen food section or the tasteless salad bar in the supermarket.
You have never felt better, never more superior and your first dish prepared all by yourself will be a memorable event.
What you should know about nutrition?
Top 10 foods, especially good for you A few years ago scurvy was in the news. This is an illness known from seamen some 100 years ago, caused by lack of vitamin C. A teenager in the UK was found suffering from scurvy. She lived on a diet of burgers and coke. Diversity is very important in nutrition. Whenever you reduce diversity and your diet depends on a few foods you run the risk of malnutrition.
However, there are a few outstanding foods. These are so valuable that you should try to include these in your diet as often as possible.
1. Broccoli
Broccoli has a strong capability to fight cancer because of its high content of phytonutrients, reducing the risk of breast, colon and stomach cancers. It is also extremely high in Vitamin C, and an antioxidant that helps to protect against cancer. Broccoli assists in the absorption of iron and should be a major calcium source for vegetarians.
2. Tomatoes
Highly appreciated for their ability to reduce the risk of prostate cancer and cancers of the digestive system. Lycopene, the responsible phytonutrient, which may also protect against heart diseases, becomes available to your body when you heat tomatoes with small amounts of oil. Also an excellent source of Vitamin C and quality fibre.
3. Garlic
Many cultures knew about the health value of garlic. Today we know why: Allyl sulfides help to break down cancer–causing substances in the body. They help to reduce cholesterol and make the blood flow more freely, thereby reducing the risk of a stroke. Garlic has also anti-bacterial and anti-fungal powers. Best used in salads as overcooking may destroy the beneficial nutrients.
4. Spinach
A “fond” memory of baby years. Again, many favourite foods were appreciated because of the positive contribution to health, without exactly knowing why. Now we know: it’s Beta Carotene, Lutein, Vitamin C and foliate. Beta Carotene converts to Vitamin A in our body, acting as an antioxidant and boosting our immune system. Lutein has many qualities, protecting eyesight, preventing plaque building up in the arteries and maintaining a healthy skin with all its important body functions.
5. Blueberries
They are seasonal, so buy them frozen outside their season. They are the highest rated antioxidant-containing fruit with all its cancer fighting capacities. Blueberries protect against heart diseases and boost brain power.
6. Nuts
The unsaturated fats in nuts help to lower bad cholesterol levels (LDL) and raise good cholesterol levels (HDL), which helps to prevent heart diseases. Nuts also provide a lot of hard-to-find Vitamin E, a potent antioxidant. A handful of nuts per day does the trick. Eat them instead of snacks (which are high in saturated fats, like crisps) and go for the unsalted raw or dry-roasted types.
7. Oats
Oats are very special. The whole Irish nation survived in difficult times on porridge made from oats. Oats have an outstanding record in mopping up extra cholesterol in the body. They keep the blood sugar levels in check and lower blood pressure in hypersensitive people. Oats have a perfect balance of fibre, carbohydrates and protein. They make you feel full quickly and satisfied for longer – ideal to control your weight.
8. Yoghurt
The secret of long healthy lives on the Balkans. The lacto bacteria help to keep the intestinal tract healthy (e.g. after a course of antibiotics) by preventing harmful bacteria to proliferate in the colon. A favourite with children. You can make up your own recipe by stirring in fruit, dry fruit or fruit preserves.
9. Green Tea
A very special phytonutrient of green tea – also found in red wine - is polyphenol. This antioxidant inhibits cancer tumour growth. Studies carried out in China found that people who drink green tea had a lower risk of stomach, oesophageal and liver cancers.
10. Salmon
The Omega 3 fatty acids help to protect against heart diseases and lower (bad) cholesterol levels. It is brain food and protects against depression and diseases of ageing, such as Alzheimer’s. Salmon is probably one of the most outstanding examples highlighting the benefits of organic food compared with conventional food. The negative effects of conventionally farmed salmon with its high inputs of pesticides have turned conventional salmon from a most valuable food into a high risk food (according the publications of the UK Food Safety Dept.), which is only safe if you don’t eat it more than twice per year. However, organic salmon is wonderful, as close as you can get to wild salmon.
|
