Organic Buying Club of So. Fla.

WHY ORGANIC?…
By Jayne Rosenbaum and Nadine Tanis
Why organic? Many ask that question…Some have changed their way of life to
experience it and are very happy with the results. Others are still skeptic about the
benefits of adding organic products to their diet. For years our society focused on the
industrialization of the food industry, this resulted in food products that are laced with
chemical residue; food products that supply our body with a very limited amount of the
vitamins, minerals and nutrients it needs to remain healthy. The resurgence of responsible
farming methods as well as the increased consumption of products produced by these
methods will enable us to raise a healthier and stronger future generations. It will allow
us to protect water quality and keep chemicals off our plate. It will enable us to protect
health of farm workers while helping small farmers support a true economy and promote
biodiversity. To top it all, the products harvested are more flavorful. Yes, when we
purchase organic products we dictate and influence our life and that of others in a
positive way.
What does Organic means? The National Organic Standards Board(NOSB) in April 1995
said, “Organic agriculture is an ecological production management system that promotes
and enhances biodiversity, biological cycles and soil biological activity. It is based on
minimal use of off-farm inputs and on management practices that restore, maintain and
enhance ecological harmony. The labeling “Organic” on produce says the materials and
agricultural process used to grow these products are ecologically friendly–no pesticides,
fertilizers, etc. were used. All the elements involved in the agricultural process—soil,
plant, animal, and people—will continue to grow and flourish as a result of it. Certified
third-party independent certifiers inspect organic growers and processors in order to
guarantee organic standards and quality. The growers must also follow strict guidelines
for safe and hygienic food production.
The Journal of Alternative and Complementary Medicine says “Growing crops in healthy
soils results in food products that offer healthy nutrients. There is mounting evidence
that organically grown fruits, vegetables and grains offer more of some nutrients,
including vitamin C, iron, magnesium and phosphorus, and less exposure to nitrates and
pesticide residues than their counterparts grown using synthetic pesticides and
fertilizers.” There are significantly more of several nutrients in organic crops. These
include: 27% more vitamin C, 21.1% more iron, 29.3% more magnesium, and 13.6%
more phosphorus. In addition, organic products had 15.1% less nitrates than their
conventional counterparts.
Analyzing U.S. Department of Agriculture’s Pesticide Data Program, a Consumer Union
report found that some conventional grown fruits and vegetables—fresh peaches, frozen
and fresh winter squash, apples, grapes, spinach, pears, and green beans–had some of the
highest Toxicity Index ratings. As a result, the Consumers Union recommended
purchasing organically grown apples, peaches, pears, grapes, winter squash, spinach and
green beans.
Why should our children eat organic food? To give them the best start in life and
strengthen their immune system. Since a child’s body and his immune system are still in
a state of development, cancer-causing pesticides in foods can negatively impact their
health. The largest contribution to a person’s lifetime risk of cancer from pesticide
residues occurs during childhood. Also, children are fed more vegetables and fruits than
adults increasing the amount of potential contaminants they are exposed to–The U.S.
Centers for Disease Control reports that one of the main source of pesticide exposure for
children in the United States comes from the food they eat. Currently over 400 chemicals
can be regularly used in conventional farming to kill weeds and insects while over 300
synthetic food additives are allowed by the FDA in conventional foods. For example,
conventionally grown apples can be sprayed up to 16 times with 36 different pesticides.
None of these are allowed in foods that are USDA certified organic.
In addition to improving the health of the current generation as well as building stronger
and healthier future generations, consumption of organic food promotes and supports
organic farming. Organic farming protects the health of the environment and the farm
workers too. How does it do it? It keeps pesticides and chemicals out of the earth and
off our plate. As a result, our water supply remains of high quality. Small farmers are
able to raise their family and make a living using the land that they cultivate without
being subjected to cancer-causing chemicals. Organic farming promotes biodiversity vs.
conventional farming’s lack of natural diversity of plant life which leaves the soil
depleted of natural minerals and nutrients. To replace the missing nutrients, chemical
fertilizers are used.
The best reason to eat organic is that organic products are tastier than their conventional
counterparts. This is because organic fruits and vegetables tend to grow more slowly and
have lower water content than non-organic varieties. So organic food really maintains its
natural flavor.
Organic is it worth the price? Proper nutrition is essential to human growth, development
and well-being. It is in fact impossible to separate health and nutrition. Thus, by buying
organic, we get closer to leading a healthful life. Consumers can buy organic at a
reasonable cost by buying fruits and vegetables when they are in season. If there are
farmers markets in your area, nothing beats purchasing directly from the growers. Also,
by joining organic buying club/co-ops in their area, consumers can purchase organic
products at their freshest stage and at a very reasonable cost. By choosing organic, you
protect your health and your environment.
______________
US EPA, Office of Administrator, Environmental Health Threats to Children, EPA 175-
F-96-001, September 1996.
National Research Council, National Academy of Sciences, Pesticides in the Diets of Infants
and Children, National Academy Press, Washingtonnn, DC, 1993: 184-185.
“Do you know what you’re eating? An analysis of U.S. Government Data on Pesticide Residues in
Foods,” February 1999, Consumers Union of United States Inc., Edward Groth III, project director.
“Nutritional Quality of Organic Versus Conventional Fruits, Vegetables, and Grains,” by Virginia
Worthington, published in The Journal of Alternative and Complementary Medicine, Vol. 7, No. 2,
2001.
The Organic Food Guide : How to Shop Smarter and Eat Healthier by Steve Meyerowitz, Globe
Pequot; 1.00 edition (July 1, 2004).
Your Organic Kitchen : The Essential Guide to Selecting and Cooking Organic Foods by Jesse Ziff
Cool, Rodale Books (October 11, 2002).
Below is a simple recipe utilizing fresh organic produce:
FRENCH ZUCCHINI SOUP
5-6 zucchinis
1/3 cup Monterey jack or other fast melting white cheese, shredded
Salt and Pepper to taste
peel skin in alternate strips leaving some green on. Cut into chunk rounds.
Place in a stainless steel pot with water to cover just 3/4 over the zucchini.
Bring to a boil. Simmer for about 10 minutes till squash is tender. Drain and reserve
liquid. Mash squash and puree adding some of the liquid back till a thick soup
consistency is achieved. Add shredded cheese, salt and pepper to taste. Allow cheese
to melt stirring for a few minutes on low heat.
May be served with crusty bread or fresh garlicy croutons. Yum! Enjoy the Bounty!
The ingredients used in this recipe and more can be found through the Organic
Produce Buying Club of South Florida. Visit us at
www.OrganicBuyingClubSoFla.com or by contacting Jayne Rosenbaum at: 305-
868-2136