Plug Your Ears When it Comes to Naysayers
I am continually dismayed by the number of individuals and companies that say that organics are no better than non-organics. This is completely untrue. So, are organic foods really better for you?
Prior to the Second World War, there was no need for organic food because of the care taken with the soil and the purity that was maintained with the fruits and vegetables being grown in that soil. In fact, fruits and vegetables were organic without being labeled as such. However, in nature, “perfect” fruit has always been rare. One of the reasons that chemicals started being added to fruits and vegetables was to improve their appearance. The organic apple is smaller, has a duller sheen, and the skin is a subtle blend of colours and imperfections. Chemicals were also added to keep the bugs away and prolong shelf life.
If a food has a “certified organic” label, with a code beginning with a 9, it means that each ingredient and every process qualifies it as organic and chemical free. Organic foods contain no:
- Preservatives, pesticides, artificial fertilizers or food colouring; these chemicals affect digestion and immunity, causing food sensitivities, allergies and other illness.
- Genetically modified ingredients, which result in new proteins being formed. Remember, adverse reactions to foods often occur because the body cannot break down proteins.
- Heavy or unnecessary antibiotics; only antibiotics that are necessary for individual animal treatment are used.