WHOLEFOOD CUISINE NEWSLETTER
Sign up to receive a weekly peek inside our kitchen.
Some Problems With Organic Food + The Best Way to Eat Organic
I was all ready to write the second part of this post when I got an email about something else regarding organic food that I had to share with you.
When Organic Foods Are Tainted With Toxic Chemicals
Last week The New York Times published the article Annie’s Pledges to Purge a Class of Chemicals From Its Mac and Cheese with the lead “The move comes nearly four years after a study showed that chemicals believed to cause health problems in children and reproductive issues in adults were found in mass-market macaroni and cheese packets.”
This begs the question: Why is it taking Annie’s four years to remove chemicals that cause health problems in children from their kid-oriented products?
And why were these chemicals in these organic products to begin with?
According to the article, the chemicals, called ortho-phthalates, are common used in toning and coverer belts in food manufacturing plants and in food packaging to make rigid plastic more flexible.
And this is exactly the type of thing that happens when you take fresh organic food and process it into an industrial organic food in a package. You add toxic chemicals.
And furthermore, most organic brands of industrially processed foods are now owned by multinational corporations. [Here is an old list from 2016]=https://www.cornucopia.org/who-owns-organic/, I couldn’t find one newer.
This is why I typically don’t buy industrial foods even if they are labeled “organic.” Because you cannot control all the toxic ingredients that are added in industrial production that don’t appear on the label. And multinational corporations are only in organic for the money.
If you want to eat organic, eat whole fresh organic foods, not industrialized organic foods that are no longer organic.
The Science Viewpoint about Organic Food
Also last week Dr. Michael Greger of nutritionfacts.org sent out a piece asking “Are organic foods healthier and safer?”
If you aren’t familiar with nutritionfacts.org, Dr. Greger collects and analyzes and summarizes hundreds of thousands of scientific studies about food, draws conclusions from them, and then presents his conclusions in easy-to-understand videos. It’s a great resource if you want a scientific viewpoint about food. But it’s science, not Life.
His review of hundreds of studies about organic food found that “organic foods don’t seem to have significantly more vitamins and minerals” and “Buying organic foods may reduce your exposure to pesticides, but not eliminate them entirely.”
He seems to not be encouraging organic food, focusing on the imperfections rather than the benefits.
This is typically the viewpoint of science about food. Measure the nutrients, measure the contaminants. And that’s all they look at. Because food isn’t a living thing to science.
For me, organic food is important not only because it has no pesticides or toxic chemicals added, but organic growing practices also builds the soil, producing healthier plants all around. And it regenerates the land and captures carbon and sequesters it in the soil, thereby reducing global warming. But most important to me is, organic food is the food designed by Nature for us to eat.
Science doesn’t look at any of these other factors. And this is why we are having the problems of health and the environment we have today. All they are looking at is matter separated from Life.
Whole organic food, directly from the Earth via your garden or local farmer’s market is essential to good health.