September 21, 2014

The Agrochemical Industry’s Desperate Attempts to Attack Organic Food

pin it button The Agrochemical Industry’s Desperate Attempts to Attack Organic Food

The Anti-Organic Straw Man 

by The Cornucopia Institute

If you’ve been eating organic foods to increase your daily intake of zinc and copper, two common nutrients found in a variety of foods, we’ve got news for you. A recent study from Denmark compared organic and conventional diets and found no difference in zinc and copper absorption.

straw.man The Agrochemical Industry’s Desperate Attempts to Attack Organic Food

Picture courtesy of Rursus

Why are we reporting the findings of a study that found no differences in levels of two abundant nutrients? Because others are, and it shows how desperate the agrochemical industry and their mouthpieces have become in their embarrassing attempts to shift public opinion away from supporting organics.

It’s the agrochemical industry’s straw man argument: ignore toxic and carcinogenic pesticides and their food residues, genetically engineered crops, synthetic fertilizers, fumigants, solvents, and all the other toxins used in conventional food production, and focus instead on levels of a handful of prevalent nutrients.

It’s the only way they’ll ever be able to score their prized “organics no better than conventional” headlines, but it’s clearly a strategy that is destined for failure.

As mainstream organizations like the American Academy of Pediatrics and the National Institutes of Health continue urging Americans to choose foods that were not treated with pesticides, people will continue to turn to organic foods for all the right reasons—and they don’t include zinc and copper.

NOTE: A number of peer-reviewed published studies indicate that organic food is indeed higher in many essential nutrients, antioxidants and beneficial compounds like the amino acid CLA and omega-3 fatty acids.

 

 

Food Allergies and Pesticides

Scientific studies have linked pesticides to autism, Attention Deficit Hyperactivity Disorder, Parkinson’s, Alzheimer’s and cancer. Now, there’s yet another reason to support organic farmers: a recent study links pesticides to food allergies.

toxic.chemical The Agrochemical Industry’s Desperate Attempts to Attack Organic Food

Researchers at the Albert Einstein College of Medicine of Yeshiva University found an association between high urine levels of dichlorophenol, a chemical commonly used in pesticides, and food allergies.

The study, published in the peer-reviewed journal Annals of Allergy, Asthma and Immunology, concluded: “Excessive use of dichlorophenols may contribute to the increasing incidence of food allergies in westernized societies.”

The incidence of food allergies among children has indeed been on the rise, increasing 18% between 1997 and 2007, according to the Centers for Disease Control and Prevention.

According to Dr. Elina Jerschow, the study’s lead author, “the results of our study suggest these two trends might be linked, and that increased use of pesticides and other chemicals is associated with a higher prevalence of food allergies.”

NOTE: USDA research has indicated organic fruits and vegetables contained demonstrably lower levels of toxic agrichemical residues.

FDA Expands Irradiation Uses for Meat and Poultry

radura The Agrochemical Industry’s Desperate Attempts to Attack Organic Food

Processors that use ionized radiation to kill pathogens in meat and poultry now have expanded options, thanks to two rules published by the U.S. Food and Drug Administration (FDA) in November.

The FDA’s first rule allows for the irradiation of unrefrigerated raw meat. Previously, only refrigerated or frozen meats could be irradiated. The second rule ups the dose of absorbed ionizing radiation in poultry from 3.0 kilogray (kGy) to 4.5 kGy. While this higher dose is already allowed in meat and molluscan shellfish, the limit had remained at 3.0 kGy for poultry until now.

The two rules were issued in response to two petitions filed in 1999 by the U.S. Department of Agriculture’s Food Safety and Inspection Service. The FDA says that since that time, it has received many comments from consumer advocacy groups requesting the denial of both petitions. However, these comments “were of a general nature” and “did not contain any substantive information that could be used in a safety evaluation,” said the FDA.

Irradiation exposes food to high doses of ionizing radiation to kill bacteria. In the process it depletes vitamins and nutrients and causes the creation of known toxins and new chemicals. Research has shown health problems in lab animals fed irradiated food, including genetic damage and cancer. The use of irradiation is prohibited in organic food production. Read the full story here.

0 commentsback to post

Other articlesgo to homepage

Making Your Own Fermented Berry Sauce

Making Your Own Fermented Berry Sauce

Pin It

With summer winding down, we are often finding ourselves surrounded by fruits and vegetables that need to be used up. The farmer’s markets are overflowing and perhaps our own backyard is giving up its own abundance.

There are many ways to preserve berries. Processing berries at home has a few distinct advantages. For one, you get to control the ingredients. Starting with organic berries is crucial and a huge improvement over most store-bought conventional jams and spreads.

Beyond making jam from your organically-sourced fruit, fruit sauce is another option. We are familiar with applesauce which is made by cooking peeled apples down into a thick sauce-like consistency. This can then be canned and stored away for winter.

This fermented fruit sauce is different from the familiar applesauce in that it is raw, never cooked, and imbued with a starter culture which adds enzymes and probiotics. So, the nutrients of the berries are left intact when they might otherwise be lost in the cooking process, and the naturally occurring bacteria, enzymes, and vitamins in the berries are allowed to proliferate through the fermentation process.

Grassfed Traditions Adds New Artisan Butters from Grass-fed Milk

Grassfed Traditions Adds New Artisan Butters from Grass-fed Milk

Pin It

Tropical Traditions announced two new lines of artisan butters crafted from the milk of grass-fed pastured cows in their GrassfedTraditions line of products. Allgäu pure German Butter is from family farms in the Allgäu region of Southern Germany. These families feed their cows only grass and grass hay. Using their local breed, the Allgäu brown cow, the herdsmen in the Allgäu mountain region safely guide the cows down from the mountains to spend the winters in their cozy barns, and are led back up to the Alps every spring.

Nordic Creamery is family owned and operated making some of Wisconsin’s finest gourmet, artisan butter from the milk of cows on pasture. Award-winning Cheesemaker and Buttermaker Al Bekkum and his family live on the Bekkum-Langaard Farmstead owned and operated by their family since immigration from Norway in 1917. The farm is located among other Norwegian settlers in Westby, Wisconsin within Vernon County’s lush, green hills and valleys known as the Coulee Region. This un-glaciated land is recognized for its fertile soil and exceptional grazing land making their butter second to none.

These butters are shipped in coolers to all 50 states.

Study to Look at High Fat Diet’s Effect on Parkinson’s Patients

Study to Look at High Fat Diet’s Effect on Parkinson’s Patients

Pin It

The National College of Natural Medicine in Portland Oregon is teaming up with a local hospital to study the effects of the low-carb high-fat ketogenic diet on Parkinson’s patients. We have reported in the past how Parkinson’s sufferers have experienced relief when consuming large amounts of coconut oil.

Is a Low-Carb Diet Ruining Your Health?

Is a Low-Carb Diet Ruining Your Health?

Pin It

Chris Kresser is a practitioner of functional and integrative medicine and a licensed acupuncturist who blogs and is a very popular writer. A nutritionist on his staff, Laura Schoenfeld, caused quite a controversy recently with a blog post titled: Is a Low-Carb Diet Ruining Your Health?

The low-carb “paleo” diet followers have reached a cult-like following in recent times, and it seems Schoenfeld had crossed a “holy” line in suggesting that not everyone does well on a low-carb diet. Many in the “paleo” diet crowd believe that carbohydrates have no place in human nutrition at all.

Schoenfeld gave reasons from her own clinical practice as to why she feels not everyone does well on a low-carb diet, and listed several types of people that seem to do better with at least a moderate amount of carbohydrates in their diet.

The article generated so many comments, that Kresser added his own blog post to the topic: 7 Things Everyone Should Know About Low-Carb Diets.

20 Amazing Health Benefits of Tomatoes That Should Make Them A Daily Staple In Your Diet

20 Amazing Health Benefits of Tomatoes That Should Make Them A Daily Staple In Your Diet

Pin It

Just one serving a day of tomato-based foods can have an incredibly beneficial effect on your health. Not only can they reduce heart disease, but they could potentially prevent and reverse dozens of diseases if eaten daily. This is one fruit you don’t want to leave out of your diet.

read more


Get the news right in your inbox!