March2014

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“Let food be thy medicine and medicine be thy food” – Hippocrates www.starlightbi.com

A Monthly Newsletter Organic Foods: Are they Safer? More Nutritious?

Issue No 18 - March 2014

Organic Foods: Are they Safer? More Nutritious?

Organic Foods: Are they Safer? More Nutritious?

Organic Foods: Are they Safer? More Nutritious?

Conventional vs.

Organic Farming

Organic or Not? Check The Label

Other Considerations

Organic Myths www.organic.org

Top 10 Reasons To Support Organic In The 21st Century

Page 4

The Pesticide Problem www.mayoclinic.com/ health/organic-food

www.mayoclinic.com/ www.mayoclinic.com health/organic-food /health/organic-food

www.mayoclinic.com /health/organic-food

www.organicgardenin gguru.com/pesticides

www.organic.org

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Organic Foods: Are They Safer?

More Nutritious

and red. Both provide vitamins and fiber, and both are free of fat, sodium and cholesterol. Which should you choose?

Once found only in health food stores, organic food is now a regular feature at most supermarkets. And that's created a bit of a dilemma in

Conventionally

grown

produce

the produce aisle. On one hand, you generally costs less, but is organic have a conventionally grown apple. food safer or more nutritious? Get On the other, you have one that's the facts before you shop. organic. Both apples are firm, shiny Starlight Brain Integration, llc

Do “organic” and “natural” mean the same thing?

No, “natural” and “organic” are not interchangeable terms. You may see “natural” and other terms such as “all natural”, “range free” or “hormone free” on food labels.

These descriptions must be truthful, but don’t confuse them with “organic”.

Only foods that are grown and processed according to USDA organic standards can be labeled organic.

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Conventional vs. Organic Farming The word "organic" refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don't use conventional methods to fertilize, control weeds or prevent livestock disease. For example, rather than using chemical weedkillers, organic farmers may conduct more sophisticated crop rotations and spread mulch or manure to keep weeds at bay. Here are some key differences between conventional farming and organic farming: Conventional

Organic

Apply chemical fertilizers to promote plant growth.

Apply natural fertilizers, such as manure or compost, to feed soil

Spray insecticides to reduce pests and disease.

and plants.

Use beneficial insects and birds, mating disruption or traps to

Use herbicides to manage weeds.

reduce pests and disease.

Rotate crops, till, hand weed or mulch to manage weeds.

Give animals antibiotics, growth hormones and medications to

Give animals organic feed and allow them access to the outdoors.

prevent disease and spur growth.

Use preventive measures — such as rotational grazing, a balanced diet and clean housing — to help minimize disease.

Orga ni c o r no t? C he c k th e l ab e l

If a food bears a USDA Organic label, it means it’s produced and processed according to the USDA standards.

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T h e U . S. De p ar t m e nt o f sell less than $5,000 a A g r i c u lt u r e ( U year in S D A) h a s orga nic fo ods are exem e s ta b l i s h e d a pt from n o r g a n i c th is ce rt ifi ca ti on; ho w ev er, ce rt ifi cati on pr og ra m th at they ’re still require d to requires all organi follow c fo ods to th e US DA’s stan da rd m e et st r i ct g s fo r o v e r n m e nt orga nic fo ods. stan dards.

Th e seal is These stan dards voluntar y, but ma regulate how such ny organic fo ods are produc ers use it. grown, handle d an d processe d.

A n y p r o d u ct la b e le d a s o rg a n ic m u st be U SDA certified. Only pr oducers who

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Read Food Labels Carefully Just because a product says it’s organic or contains organic ingredients doesn’t necessarily mean it’s a healthier alternative. Some organic products may still be high in sugar, salt, fat or calories.

Other Considerations: Some people choose organic because they prefer the taste.

Yet others opt for organic because of concerns such as: Pesticides

Food Additives

Environment

Conventional growers use pesticides

Organic regulations ban or

to protect their crops from molds,

severely restrict the use of food

insects and diseases. When farmers

additives,

spray

(substances

Some people buy organic food for environmental reasons.

Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil quality.

pesticides,

this

can

leave

residue on produce. Some people buy organic food to limit their exposure

to

these

residues.

processing,

processing used but

aids during

not

added

directly to food) and fortifying

According to the USDA, organic

agents

produce carries significantly fewer

nonorganic foods, including

pesticide

preservatives,

residues

conventional

than

produce.

does

However,

commonly

sweeteners,

used

in

artificial

colorings

and

residues on most products, both

flavorings, and monosodium

organic and nonorganic, don't exceed

glutamate.

government safety thresholds.

Starlight Brain Integration, llc

“By cleansing your body on a regular

basis and eliminating as many toxin as possible from your environment, your body can begin to heal itself, prevent

disease and become stronger and more

resilient than you ever dreamed possible” – Dr. Edward Group III

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Organic Myths Myth: Organic Food is too expensive

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Fact: In general, organic food costs more than conventional food because of the laborious and time-intensive systems used by the typically smaller organic farms. You may find that the benefits of organic agriculture off-set this additional cost. At the same time, there are ways to purchase organic while sticking to your budget.

Consider the following when questioning the price of organic: Organic farmers don’t receive federal subsidies like conventional farmers do. Therefore, the price of organic food reflects the true cost of growing. The price of conventional food does not reflect the cost of environmental cleanups that we pay for through our tax dollars.

Organic farming is more labor and management intensive.

Myth: Eating organic food is the same as eating natural food Fact: Natural foods do not contain additives or preservatives, but they may contain ingredients that have been grown with pesticides or are genetically modified. In other words, the ingredients in the ingredient panel will look familiar, but they have not been produced organically. Natural foods are not regulated and do not meet the same criteria that organic foods do.

Myth: Organic food tastes like cardboard Fact: This may have been true of processed foods at one time—take crackers or pretzels for example—but this stereotype is as outdated as the hippie connotations that follow it. Today many organic snack foods taste the same as their conventional counterparts, while most people agree that fresh, locally grown organic produce does not compare to the alternative. Even organic produce that is not in season and has been shipped thousands of miles to reach our grocer’s shelves cannot compare to the produce found in our own back yard or at farmers markets. Taste is certainly an individual matter, so give organic a try and see what you think!

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The Pesticide Problem In today's modern society, it is common to use chemical pesticides to control insect pests. In fact, their use throughout the world has increased by 50% over the last 30 years, and 2.5 million tons of commercial pesticides are now applied annually. They are aggressively promoted by large companies and government groups making up a more than $35 billion a year industry. All is hunky dory, right? Guess again!

The problem is, as our reliance on chemical pesticides increases (along with their cost), their effectiveness is declining. Crop yields lost to insects are greater now than they have ever been, even with increased toxicity.

What could possibly be going on here?

Pesticides Are chemicals used in plants and crops to ward off insects that cause damage to the plant. Most pesticides are really dangerous when accidentally put into human consumption.

Starlight Brain Integration, llc

Pesticides create secondary pest problems. Chemical insecticides are rarely selective and kill a large number of insects, including the good ones. The environment created by indiscriminate insecticide use often allows other insects -- not the initial pest but different insects seeking out food -- to rapidly increase in number because no natural enemies (beneficial insects) remain to prevent the population explosion. In some instances, secondary pests cause greater damage than the insects that were initially the problem.

Note: Less than 1% of the world's insects are considered pests. The other 99% play a pivotal role in our

food chain indispensable.

and

many

are

Pesticides invoke resistance. Insect pests have an uncanny ability to develop resistance to conventional insecticides. Currently, there are more than 500 insect pest and mite species that have shown resistance. In fact, some of the most destructive pests found in the garden cannot be controlled with today's chemicals.

The economics of pesticide use. The combination of secondary pest outbreaks, insect resistance, government regulations, and legal battles over safety and the environment have caused the cost of chemical insecticides to rise dramatically.

Environmental and social costs. In 1982, Dr. David Pimentel, a Cornell entomologist, led a study to determine the indirect, or hidden costs of pesticide use. He found, as reported in Bioscience magazine, that pesticides indirectly cost the U.S. at least $8 billion a year. This is in addition to the typical cost/benefit analyses performed by industry or government regulators . Pimentel's research included factors like: • Domestic animal deaths and contamination • Honeybee and pollination losses • Groundwater contamination • Bird losses • Fishery losses 5

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Top 10 Reasons to Support Organic in the 21st Century 1. Reduce The Toxic Load: Keep David Pimental of Cornell University. genetically modified food was not part Chemicals Out of the Air, Water, Soil Add to this an equally disturbing loss of and our Bodies

our

food

supply;

today

an

of micro nutrients and minerals in fruits astounding 30 percent of our cropland

Buying organic food promotes a less and vegetables. Feeding the soil with is planted in GMOs. Organic is the only toxic environment for all living things.

organic matter instead of ammonia and seal of reassurance against these and

Our bodies are the environment so other synthetic fertilizers has proven to other modern, lab-produced additions supporting organic agriculture doesn’t increase nutrients in produce.

to our food supply.

just benefit your family, it helps all 5. Taste Better and Truer Flavor

8. Eating with a Sense of Place

families live less toxically.

Scientists now know what we eaters Whether it is local fruit, imported coffee

2. Reduce if Not Eliminate Off Farm have known all along: organic food or Pollution

artisan

cheese,

organic

can

often tastes better. It makes sense that demonstrate a reverence for the land

Industrial agriculture doesn’t singularly strawberries

taste

yummier

when and its people. Organic has proven to

pollute farmland and farm workers; it raised in harmony with nature. Plus, use

less

energy

(on

average,

is

also wreaks havoc on the environment new research verifies that some organic beneficial to soil, water and local downstream. Pesticide drift affects non- produce is often lower in nitrates and habitat, and is safer for the people who farm communities with odorless and higher

in

antioxidants

than harvest our food.

invisible poisons.

conventional food. Let the organic 9. Promote Biodiversity

3. Protect Future Generations

feasting begin!

Before

a

mother

first

nurses

Visit an organic farm and you’ll notice

her 6. Assist Family Farmers of all Sizes

newborn, the toxic risk from pesticides According

to

Organic

something: a buzz of animal, bird and

Farming insect activity. These organic oases are

has already begun. Studies show that Research Foundation, as of 2006 there thriving, infants are exposed to hundreds of are

approximately

10,000

diverse

habitats.

Native

certified plants, birds and hawks return usually

harmful chemicals in utero. In fact, our organic producers in the U.S. compared after

the

first

season

of

organic

nation is now reaping the results of four to 2500 to 3,000 tracked in 1994. practices; beneficial insects allow for a generations of exposure to agricultural Measured against the two million farms greater

balance,

and

indigenous

and industrial chemicals. According to estimated in the U.S. today, organic is animals find these farms a safe haven. the National Academy of Science, still tiny. Family farms that are certified 10.

Celebrate

the

Culture

of

“neurologic and behavioral effects may organic farms have a double economic Agriculture result

from

low-level

exposure

to benefit: they are profitable and they Food is a ‘language’ spoken in every

pesticides.” Numerous studies show farm

in

harmony

with

their culture. Organic is not necessarily the

that pesticides can adversely affect the surrounding environment.

most efficient farming system in the

nervous system, increase the risk of 7. Avoid Hasty and Poor Science in short run. It is slower, harder, more cancer, and decrease fertility.

Your Food

4. Build Healthy Soil

Cloned

food.

complex and more labor-intensive. But GMOs

and

rBGH. for the sake of culture everywhere,

Mono-cropping and chemical fertilizer Interesting how swiftly these food from permaculture to human culture, dependency has taken a toll with a loss technologies were rushed to market, organic should be celebrated at every of top soil estimated at a cost of $40 when organic fought for 13 years to table. billion per year in the U.S., according to become federal law. Eleven years ago, Starlight Brain Integration, llc

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