The hue and cry about
pesticides in colas isn't new. What's more frightening is the challenge we now face of eating healthy food. With reports of pesticides and chemicals in almost everything we eat, many are turning to organic food for healthier living.What is organic food?This is, essentially, food that has been grown and transported without the use of artificial fertilizers and pesticides. It must be produced without the use of
chemical fertilizers and pesticides, genetic engineering, growth hormones, irradiation or antibiotics, explains Manju Tadvalkar, Chief Executive Officer of Institute of
Natural Organic Agriculture, which aims at the development and promotion of organic agriculture for the production of healthy food.Organic food is the end product of organic farming, which uses crop rotation and other traditional methods to keep soil fertile and crops free of pests.The difference between natural and organicOrganic food is not to be confused with natural. The term 'natural' is used for food that has been minimally processed and is preservative-free; it does not necessarily relate to growing methods or the use of preservatives. Natural foods can include organic foods, but not all natural foods are organic.What's wrong with non-organic food?'Almost everything,' says Manisha Sheth Gutman, who works with Kalpavriksha, an NGO that promotes organic food and farming, helps some organic food producers market their products, and was instrumental in launching the concept of 'Organic on wheels' to directly sell organically grown food to consumers. "Chemical-dependent farming is expensive," says Manisha. "It is bad for the health of farmers and their families. It produces unhealthy food and has an adverse affect on soil health as pests grow resistant to pesticides, reducing fertility." She adds that the value of
nutrients is also imbalanced by excess use of chemical fertilizers.Due to the high number of oxidants, these food products can lead to disorders of the bone marrow. Slow accumulation can further lead to cancer. There is also a rise in the number of genetic deficiencies, due to increasing residues of these chemicals in the food we eat.The health factorDr Vijaya Sathe, a nutritional therapist, says that organic food is a healthier option because it contains 50 per
cent more vitamins, minerals, enzymes and other micronutrients than intensively farm produced. She adds that, according to research, organic products have more minerals, less water and less artificial chemicals, as a result of which the taste is more natural. In addition to fewer pesticides, studies show that there are substantially more nutrients in organic food.According to a study by Dr Virginia Worthington on the nutritional quality of organic versus conventional fruits,
vegetables, and grains -- published in
The Journal of Alternative and Complementary Medicine and available online -- organic food contained 27 per cent more
vitamin C, 21 per cent more iron, 29 per cent more magnesium, and 13 per cent more phosphorous.Another study of the mineral content of organic apples, pear, potatoes, wheat and sweet corn, compared to commercial varieties, proved that organic foods showed much higher levels of nutrients and minerals, and lower levels of heavy metals.Sathe elaborates that studies show how the application of some pesticides significantly lower the vitamin levels in plants. The nutrients most often affected are vitamin C, beta-carotene, and the B vitamin, all of which are necessary for the body to withstand the onslaught of chemical toxins. Organic vegetables have higher levels (between 10 per cent and 50 per cent) of secondary nutrients. These include antioxidants, which help mop up harmful free radicals implicated in cancer. Pesticide residues also seem to pose an extra hazard to our children, due to their higher metabolism, low body weight and higher relative fruit consumption.What's availableSome of the crops currently cultivated under orgng methods include cereals (rice, wheat, paddy,
jowar,
bajra, maize), pulses (pigeon pea, chickpea, green gram, black gram,
chana), oilseeds (groundnut, castor, mustard, sesame), commodities (cotton, sugarcane, particularly for
gur), spices (ginger, turmeric, chillies, cumin), plantation crops (tea, coffee, cardamom seasonal fruits) and almost all vegetables including tomato, brinjal, cabbage, cauliflower and leafy vegetables.The disadvantages There are some challenges for organic farmers, admit Srinivas Kulkarni and Vachan Shah, initially distributors of fertilizer who have now opened a chain called Organics and Naturals. According to them:There is an urgent need to create awareness about organic produces and to build technical and marketing infrastructure to support the demands of producers and consumers. You will have to pay about 15 to 50 per cent, depending on the product, as it includes the cost of packaging and labelling. However, remember that these can disappear when supply increases, especially in those countries with policies to encourage organic farming. Compared to conventional foodstuff, this is more perishable as it doesn't use pesticides or preservatives. For costumers, it becomes necessary to buy in small quantities and replenish stocks regularly.
More abstracts about the Forget pesticides, go organic