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Organic vs. Chemical Farming

Even though countless books and articles warn of the dangers of food additives, it seems as though the public is still unaware of the problem. No single factor affects the content and availibility of nutrients in our foods as

negatively as the addition of chemicals.

          Virtually every piece of food that you eat has been raised, processed or packaged with thousands of the chemicals approved for such use by the Food & Drug Administration (FDA). That these chemicals are even under FDA regulation suggest how dangerous they are. These chemicals include fertilizers, pesticides, fungicides, dyes, algaecides, gases, defoliants, bleaches, colorants, maturers, alkalizers, ex-tenders, super noxious sprays, preservatives, drying agents, emulsifiers, antioxidants, flavor buffers, acidifiers, deodorants, fortifiers, curing agents, moisteners, anti-caking agents, neutralizers, sweeteners, conditioners, hydrolysers, and so many more.

          The purpose of these chemicals is either to prevent any other form of life from having access to "our" food, to produce a visually superior product that is nonetheless nutritionally inferior, or to deceive the consumer. The use of chemicals can make stale products appear fresh and thus permit unsanitary practices. Or, it can mask inferior quality with the substitution of cheap, nutritionally worthless chemicals for more nourishing and costly ingredients. Unfortunately, these chemicals always do their job at the cost of destroying valuable vitamins, minerals, and most importantly, enzymes. (The Poisons in Your Food, William Longgood)

          Without these vitamins, minerals, and enzymes, our bodies cannot convert our food into energy, so we are witnessing an alarming rise in "chronic fatigue syndrome" and related conditions. Without enzymes, vitamins, and minerals, our tissues, glands and organs are not able to repair normal wear-and-tear damage, and thus our bodies are weakened and much more vulnerable to invasion by all sorts of bacteria and viruses. The body is no longer able to scavenge dying and dead tissues, hence, the epidemic of super-infections and viral illnesses.

          Without the proper vitamins, minerals, and enzymes, the brain cannot manufacture the thousands of neurotransmitters and endorphins necessary for normal nerve function. Therefore, the body is bereft of a coordinating, controlling and regulating central nervous system, and thus the rise of cancer, heart disease, and strokes, even among our children.

          Without these essential enzymes, vitamins, and minerals our bodies cannot reproduce healthy offspring. We are only two generations into "better living through modern chemistry" and already the incidence of infertility, still-birth, and birth defects are on the rise.

          The use of these chemicals is also killing our soils. Our rivers are dying from the chemical run-off. And, we, ourselves, are suffering and dying from the chemical warfare going on inside our bodies as a result of consuming such substances without regard to their compatibility with our tissues, much less with every other chemical in our foods.

          Dr. Jacqueine Verre, the research scientist who first alerted the nation to the dangers of cyclamate and thalidomide wrote: "That things are this bad is not something your government is officially likely to tell you. There is not likely to be a press release from the FDA's public information office saying, 'Nothing's left that's fit to eat,' or 'Whole population being slowly poisoned.' After all, in most cases it was the government that allowed things to get into such a sorry state and it does have a self-protective stake in the affair." (Eating May be Hazardous to Your Health)

          It is important to understand that chemicals found in our food are stored in cells of the body and remain there, slowly robbing us of our health. Children are more vulnerable than adults to this daily chemical assault. "Children differ substantially from adults, not only in size but also in metabolism and in what they eat - and therefore in the pesticides to which they are exposed." (Landrigan)

          When you add antibiotics and other drugs used in the treatment of disease to the chemicals found in food, you have created an imbalanced metabolic system which is unable to defend itself effectively. In short, you have an ideal environment for recurrent disease states.

          Furthermore, environmental factors may affect breast cancer risk. "...compared with controls, fat from human breast cancer has been found to have almost twice as much of some chlorinated pesticides such as metabolites of DDT, and about ten times as much of hexachlorocyclohexane (HCB). Temporal association between a decrease in population exposure to organochlorides and a reduction in breast cancer mortality rated has been reported." (Lancet, Vol. 340)

          The group also makes an interesting comment on the belief held by many that genetics cannot be affected by environment: "Identification of breast cancer susceptibility genes will yield important opportunities for epidemiological studies of xenobiotic compounds such as organochlorides, which may activate or promote these genes."

The Nutrient Content Controversy:

          One aspect of the commercial vs. organic issue is that of nutrient content. Most, including many in the research community, do not consider this aspect controversial because of an almost universal agreement that there is no difference in nutrient content. However, Bob Smith in his paper, "Organic Foods vs. Supermarket Foods: Element Levels" presents evidence to the contrary that is quite compelling. In his study organic and commercial samples of apples, pears, potatoes, corn, whole wheat flour, and wheat berries were purchased from several stores in the Chicago area over a period of two years. All were analyzed for mineral content by Doctor's Data Laboratories in West Chicago, Ill. The following averages were noted:

(Percentages indicate amount of nutrient in the organic form vs. the commercial.)

          Aluminum 40% less           Cadmium 5% more
          Lead 29% less                  Mercury 25% less
          Boron 70% more               Calcium 63% more
          Chromium 78% more         Cobalt 0% more
          Copper 48% more             Iodine 73% more
          Iron 59% more                   Lithium 118% more
          Magnesium 138% more      Manganese 178% more
          Molybdenum 68% more      Nickel 66%
          Phosphorus 51% more       Potassium 125% more
          Rubidium 28% more           Selenium 360%
          Silicon 86% more               Sodium 159% more
          Strontium 133% more         Sulphur 20% more
          Vanadium 8% more            Zinc 60% more

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Copyright © 2012 Bonnie's Nutrition. Website by Daniel Hotter.
* The information contained herein is intended for educational purposes only.
These statements have not been evaluated by the Food and Drug Administration.
They are not intended to diagnose, treat, cure or prevent any disease.