FOOD AS NATURE INTENDED?

By Dr Orly Zuker, Chiropractor 
(B.Appl Sci; Comp Med, Clin Chiro; Masters, B.Nursing)
  

Going Organic

Over the past 10 years consumers have become better educated about health and more aware of healthy food choices. This has lead to manufacturers introducing preservative-free, additive-free, no artificial colouring and no added sugar options and of course there is also ‘organic’ which has become a buzz word in recent times. People are preferring honesty from food manufacturers and the organic industry may just be the answer. Organic food is produced as nature intended with farming methods focusing on maintaining ecological balance and by respecting the Earth. 

Organic farming does not in any way control or manipulate the ecosystem and prohibits the use of chemical fertilizers, pesticides, herbicides and any growth enhancing additives or antibiotics. Therefore organic farming produces unadulterated, non-toxic and wholesome produce grown in fertile soil that is rich in minerals and nutrients. Receiving organic certification is not simple or easy either, ensuring that farmers adhere to strict guidelines and policies so that they may receive the ‘certified organic’ stamp. Consumers who buy and eat organic produce can be guaranteed that they are ingesting food that has no chemical residue and crop that thrives without the use of artificial measures. In addition with regards to organic meat and dairy products, all animals are reared without the use of growth stimulants, antibiotics, anti-worm drugs and are free to roam and graze on green pastures, again just as nature intended.

Teaching our children about body function, physiology and health and introducing a wellness lifestyle from a young age will form good habits and create an open minded or holistic approach to health. It is imperative that children are aware of farming practices (including food export/ import, organic and biotechnology such as the genetic modification of food), cage rearing of animals, food manufacturing, sustainability and recycling. Changing the world and improving the environment doesn’t happen over night and certainly does not happen with just one person implementing change. It involves a collection of open minds, healthy ideas, committed people and time.  
Perhaps introducing gardening to our children is a helpful start so that they may seeing for their very eyes what it means to be patient and what it takes to tend and nurture so that they may ‘enjoy the fruits of their labour’. Nothing is more rewarding than watching a garden grow and preparing a healthy meal with home grown produce.

In today’s day and age, organic food is highly accessible with hundreds of boutique organic grocery stores open for business around Australia. Many people will comment that organic food tastes better, richer, sweeter, cleaner and that they feel they are doing a ‘good’ thing for their health and the environment by buying and consuming organic food and products. Shopping organic is more expensive however it does mean that we buying locally and supporting local Australian farmers and families.

It is terrific to see supermarket chains such as Aldi, Woolworths and Coles offering organic produce and preservative-free/ natural colouring options. However the fact is that if you want to know what you are eating and where it comes from you simply have to ‘get smart’ and learn how to read food labels. It is unfortunate that the food industry tries to cut corners, prolong shelf life (at the detriment of our health) and hide nasties and numbers for consumers to ingest.

Recently Coles also introduced the campaign ‘no added hormones’ which at first glance is exciting for people who don’t read between the lines. However if you read between the lines will discover the truth in food labelling. If we think about it, of course Coles doesn’t add hormones to their meat produce (for goodness sake, it’s a carcass that doesn’t need growth hormones!), but sadly growers and suppliers frequently use growth hormones and antibiotics, that they hide in  the pellet feed or grain feed that their livestock eat. Meats can also be preserved with chemicals before reaching Coles, and thus is the ambiguous industry of food labelling and marketing.
Furthermore, avoid imported products from China, especially garlic that is packed in white mesh bags as this variety is treated with toxic chemicals that reduce moisture and mould formation.

In regards to the argument of ‘organic Vs conventional’, some studies have found that organic crops are higher in nutrients containing significantly more vitamin C, iron and minerals such as magnesium and phosphorus. In addition nitrate and heavy metal levels were particularly lower than in conventional crops that were chemically sprayed before harvest. For those people who are not ‘convinced’ by the benefits of eating organic food, perhaps take the time to ruminate the level of ‘goodness’ your veggies contain if they are laden with toxic chemical residues. Chemicals or substances that are not bio-available (easily absorbed by the body) will be absorbed and stored over time in cells such as brain neurons which is reason for concern when it comes to diseases such as Parkinsons and Alzheimers. Subsequently, if reducing daily toxic load was your only motivating factor in choosing organic, then your health and body will thank you in the future.

Furthermore it is important that consumers don’t be allured and impressed by the introduction of McDonald’s salads, wraps and heart foundation tick approved meals. These restaurant chains only received the ‘tick’ as they replaced the soft drink with water and the potato fries with a piece of fruit, and in no way were the burgers, nuggets or other aspects of the meal modified in any way! With mass media marketing this truth is often overlooked by the public, furthering the debate and creating confusion in regards to ‘false advertising’.

Biotechnology; Genetic Engineering & Genetic Modification of food

Genetic modification or genetic engineering involves altering the genetic material of an organism by using techniques which may manipulate food, animals and perhaps even humans. With food for instance, scientists have the ability to reduce fruit softening, to make plants insect repellent, to enrich foods with minerals or vitamins, to brighten the colour of fruit and to alter the shape of produce for easier storage (for example Japanese scientists have created square watermelons).

One of the more recent genetic engineering projects may just have taken this technology one step too far. Scientists in China genetically modified a dairy cow enabling it to produce human breast milk. The cows are apparently a special herd that were created with human genes and scientists expect to see this type of milk sold in supermarkets within three years! The problem is that large companies such as Monsato, Bayer or Novartis are behind such projects and in a position of considerable power, with financial gain fuelling their intent.

Genetic engineering (GE) and genetic modification (GM) by all means is revolutionary biotechnology and has been predicted to have the potential to solve food shortage and famine worldwide. The introduction of biotechnology has stirred much debate and concern amongst consumers and health practitioners. Regardless of whatever benefits biotechnology may offer, GE and GM is the furthest step we can take from nature and with no testing in place to examine safety, food altering technology may have potentially hazardous effects on health and the environment. Recent studies have suggested a link between GE soybeans and corn with a rise in food allergies in humans, as well as immune dysfunction in mice consuming GE peas.

Most of European countries (specifically Germany, France and Switzerland) have not adopted GM technology, whereas Canada, the USA and China have implemented the use of biotechnology in farming for many years. In 2003 Australia had a GM ban in all states except QLD, however in 2007 the ban was lifted. At this stage states such as SA and WA still remain GM free, yet in the future state parliament may change their policies. Today in farming all around the world, soy, maize (corn), cotton and canola are the most commonly genetically modified and engineered crop. With flight birds and bugs neighbouring organic and non-GM farms are under great threat of cross-contamination from GM/ GE seeds, for which this issue has no solution unless GM and GE technology is stopped in its tracks.

In our socialised and industrialised world most people are strongly opposed to food tampering practices, yet most Australians are totally unaware of the abundance of GE/GM products currently existing. From a consumer perspective the issue is that Australia’s food labelling laws are limited, not obliging manufacturers to necessarily state that they use GE or GM ingredients. This disgruntles health and environmentally conscious people who would prefer to know what they are eating and hope and trust that their local supermarkets and grocers are trading ethically and honestly.

In short, at this stage the safety of GM/ GE is unknown, so do your best to avoid GM and GE foods wherever possible. Organisations such as Greenpeace and True Food are great resources with further information for you to read (www.truefood.org.au). Supporting local farmers at weekend farmers markets, buying organic and refusing to buy GE/ GM produce is a great start in taking a stand against corrupted food, for your healthy and for the environment.

Consumer awareness is changing and people are now demanding high quality as well as healthy produce. Today with the increase in lifestyle conditions such as cancer, obesity, heart disease and diabetes people are generally more motivated by health than anything else.

Throughout our lives we will at some stage chose to change our health practices, lifestyle or perceptions in some way. Change at any age is a positive move however learning from a young age is by far the best strategy. Educating our children and teaching them strong values of health, wellness and vitality will in most cases ensure that they make better or healthier choices in the future.

Remember, the choices we make today impact our lives and health tomorrow. Good luck on your journey of health.

References

1. Altieri, MA (2004). Genetic engineering in agriculture: the myths, environmental risks, and alternatives. Canada: Food First Books.
2. Wood, R. etal. (2006). A comparative study of some environmental impacts of conventional and organic farming in Australia. Agricul Syst. Vol 89 (2-3). Pg. 324-348.
3. Lea, E (2005). Food, health, the environment and consumers' dietary choices. Nutrition & Dietetics. Vol 61 (1). Pg. 21-25.
4. Lockie, S. (2006). Capturing the Sustainability Agenda: Organic Foods and Media Discourses on Food Scares, Environment, Genetic Engineering, and Health. Agricul & Human Values. Vol 23 (3). Pg. 313-323. 
5. Twardowski, T (2010). Chances, Perspectives And Dangers Of GMO In Agriculture. Journ Fruit & Ornam Plant Res Vol. 18 (2). Pg. 63-69.
6. Worthington, V. (2001). Nutritional Quality of Organic Versus Conventional Fruits, Vegetables, and Grains. Journ Altern & Comp Med. Vol 7 (2). Pg. 161-173.