Organic Food
We may look at all the fat, salt and sugar content on the labels of the processed
food we buy, but what about the goodness content – the health-giving vitamins
and minerals? It is now widely proven that organic food and produce provide a
good amount of the necessary minerals and vitamins for good health.
What are organics?
Organic is a much-used word these days but it usually refers to produce – fruit,
vegetables, grain, livestock, and anything that is grown. It is a holistic philosophy
that recognises that what you do to the land impacts on everything that is
supported by it – plants, animals and humans. It is consequently about looking
after the land and the animals that live on it, about farming in a way that is
sustainable.
It recognises that land and soil must be fed and cared for naturally to grow
healthy and health-giving produce and animals. It is a style of farming that has
been around for thousands of years and it recognises different sorts of soils and
climates and cares for the land according to its needs. It works in harmony with
the seasons and the cycles of the moon.
What are non-organics?
In contrast non-organic farmers and producers drench animals with chemicals
and antibiotics, spray plants with pesticides and herbicides for pest and weed
control, and introduce artificial fertilisers and additives to the soil.
This has become standard farming practice. But unfortunately the residues of the
chemicals present in pesticides, herbicides and drenches remain in the food
grown by these methods. The New Zealand Food Safety Authority (NZFSA)
monitors levels of residues in food but it is now commonly thought that any
chemical residues in food are harmful over time.
Why choose organics?
Organic food is often more expensive, it is true. Yes, you can buy the cheapest
products but they aren’t the ones that protect your health by providing you with
some of the vitamins and minerals you need. Whereas the extra couple of dollars
for organic produce can be seen is an investment in your health. As a rule organic
produce is generally certified (see below) and free of harmful additives.
Non-organic food often contains pesticide residues. The New Zealand Food
Safety Authority monitors levels but last years report wasn’t encouraging. Of the
152 food samples tested for pesticides, only 7% had no residues. Vegetables
tested were bananas, Bok (or Pak) choi, broccoli, cucumber, grapes, nectarines,
oranges and wheat.
Among 22 of 24 grape samples there were 26 different chemicals found with one
grape sample containing 10 different residues. Only 2 grape samples had no
detectable residues. All broccoli, nectarines and oranges contained pesticide
residues.
New Zealand Soil & Health Association said of the 2010 NZFSA report “Cancers,
endocrine disruption, foetal abnormalities, neurological disease and many other
conditions have been proven to be associated with pesticides as found in NZFSA
residue surveys, yet in the name of trade, NZFSA, Environmental Risk
Management Authority (ERMA) and Food Standards Australia New Zealand
(FSANZ) continue to allow unnecessary chemical use and residues.”
The Dirty Dozen
Food in New Zealand with the most pesticide residues ranked according to
number of pesticides detected in total samples and percentage with pesticides
The foods that contain the most pesticide residues are known as the Dirty Dozen.
So what are they?
Food
% with residues
no. of pesticides
sample size
1.
Celery
98.2
21
56
2.
Peaches, fresh/canned
96.4
15
56
3.
Apricots, fresh/canned
96.4
14
56
4.
Butter/cream/cheese
100.0
3
24
5.
Wheat: bread, all products
79.3
23
232
6.
Apples
80.5
20
288
7.
Plums
91.6
8
48
8.
Mandarins
83.3
10
36
9.
Raspberries
85.4
7
48
10. Oranges
82.1
9
56
11. Strawberries
71.7
16
92
12. Grapes/raisins/sultanas
57.1
25
28
If you buy organic at least the foods listed here, then you will be significantly reducing the pesticide
load on your body.
The Clean Fifteen
In contrast the Clean Fifteen are a group of foods that aren’t so vulnerable to
pesticides because of their thick skins or the way they are grown: onions,
sweet corn, pineapple, avocado, asparagus, sweet peas, mango, eggplant, rock
melon, kiwifruit, cabbage, watermelon, kumara, grapefruit, and mushrooms.
Organic food labelling
There is no legislation or rules around labelling something organic. Growers can
call produce organise without providing proof. Consequently a number of
organisations have been established to certify organic growers. Growers must
comply with organic production standards to become fully certified.
There are three main certifiers in New Zealand. BioGro is the premier certifier
with the strictest standards, but there is also the international certifier Demeter,
and Agriquality. Hua Parakore, the Maori organic certifying label also recently
arrived in the market.
Each of these certifiers has its own distinctive label to look out for.
What to look for in food labeling generally?
Food labels tend to contain two lists: one with ingredients and the other with
nutritional value. Any chemicals tend to be listed in the ingredients list with
numbers that have the effect of disguising what they are actually are. And the list
for nutritional value tends to focus on salt and fat content.
Look for real ingredients like honey, rolled oats, buckwheat, cider vinegar,
potatoes. These are known for their nutritional value.
Where can you buy organic food?
Organic food is everywhere – in the supermarkets, specialist shops, and online.
You may have to look a little harder but it is there. Many communities also have
organic food co-ops so look out for one in your area.
Links
http://www.safefood.org.nz/
http://www.thedailygreen.com/healthy-eating/eat-safe/dirty-dozenfoods#ixzz1Y59q9qdm
http://www.scoop.co.nz/stories/BU1107/S00030/launching-hua-parakore-anew-maori-indigenous-food-label.htm