Go for the Best: Natural and Organic PDF  | Print |  E-mail

Knowledge of the soil and local crops together with the tradition of sound food preparation was once the foundation for building healthy communities free of degenerative diseases, mental disturbances and crime.  There is currently growing doubt about the sustainability of modern practices in agriculture and about the safety of the chemicals used in food processing.  Genetically manipulated crops often fail, pests and weeds happily adapt to chemicals and more people get sick from chemical additives. 

 

The traditional knowledge of using natural means to cultivate the soil, to select the best crops and to enhance nutritional value through cooking remains the best promise for the future.  There is plenty of evidence that organic food is more nutritious than food grown conventionally with the use of chemical fertilizers and pesticides.  Even studies that were set up to disprove that organic is better found the contrary.  According to a review of 41 scientific studies from countries around the world, published in the Journal of Alternative and Complementary Medicine (Virginia Worthington, M.S., Sc.D., C.N.S.: Nutritional quality of Organic Versus Conventional fruits, Vegetables, and Grains; Vol.7, #3. 2001, pp.161-730), organic crops, on average, contained 29.3% more magnesium, 27% more vitamin C, 21% more iron, 26% more calcium, 11% more copper, 42% more manganese , 9% more potassium and 15% lower nitrates.  Many essential trace elements were completely absent in the commercial produce whereas abundant, comparatively, in their organically grown counterparts.
 
From an ethical perspective, buying organic means that millions of farm workers around the world are spared chemical exposure and potential pesticide poisoning.  Additionally, thanks to stringent organic standards, child labour is eliminated on organic farms in the third world countries and children in industrialized countries are saved from the fear of cancer and other degenerative diseases that can develop from repeated chemical exposure.