Organic versus Non-organic Foods
An article in the
December 1999 issue of Positive
Health by Dr Joseph Keon is an
excellent case in the argument for
eating organic foods.1 Taken from
his book The Truth About Breast
Cancer, he states that every time we
choose conventionally farmed foods
over organic we are increasing our
cumulative exposure to unnecessary
chemicals and increasing our risk of
disease. It is estimated that if
you follow a non organic diet, you
will consume about 150mcg of
pesticides each day. Methyl bromide,
classed as a Category-1 Acute Toxin,
is used to grow strawberries, but it
is known to cause severe poisonings
that can result in neurological
damage and reproductive harm.
In addition, by
choosing non organic foods we are
supporting the continued poisoning
of the earth’s soil, air and water
with both legal and illegal
pesticides. Some of the most
dangerous pesticides that have been
banned in the United States are
still manufactured there and
exported to other countries, only to
be imported on produce bound for US
markets. Chlordane, a pesticide
banned in the US has been detected
on fish, rice, mushrooms and beef
that are imported into the US.
Tanyia Maxted-Frost, author of
The Organic Baby Book, details
how chemical pesticides and
fertilisers can be passed on to and
have detrimental effects on the
developing foetus. She also
highlights that our daily diet is
reported to contain residues of some
30 different artificial chemicals,
as well as routine antibiotics,
growth hormones, colourants in the
case of egg yolks and farmed fish,
and of course GM ingredients.
The sheer
selection of organic foods available
nowadays in supermarkets shows that
public demand has increased, as
emphasized by Dr Keon. One can
reduce toxic chemical intake by
switching to organic; however, we
have to learn to cook fresh
wholesome meals using only organic
ingredients, which often involves a
complete lifestyle change. Energetic
testing of organic food compared to
that grown with the use of chemical
pesticides and fertilisers shows a
much higher vibrational frequency.
Conventional scientific studies are
now confirming that the vitamin and
mineral content of organic food is
significantly higher than
non-organic foods. At Rutgers
University researchers compared the
mineral quality of organic and
non-organically grown foods. It was
found that on average organic foods
had an 87 percent higher content of
magnesium, potassium, manganese,
iron and copper. Organic tomatoes
were found to have 500% more calcium
than conventional tomatoes.7
Deadly toxins in our foods
Leaving aside the
organic/non-organic debate, the
greater exposure we have to
pre-packaged and ready-made meals
the more susceptible we are to two
particularly dangerous chemicals:
monosodium glutamate (MSG) and
aspartame, an artificial sweetener.
Dr Russell Blaylock, neurosurgeon
and author of Excitotoxins: The
Taste That Kills, warns us of the
hazards of these deadly toxins. MSG,
famed for ‘Chinese Restaurant
Syndrome’ is also a flavour enhancer
that is added to crisps, packet
soups and other processed foods. The
effect of MSG in the body has been
linked to a large number of diseases
such as lupus, cancer, strokes,
chronic hepatitis, nervous system
infections and neuro-degenerative
diseases.8 Aspartame, an artificial
sweetener found in diet drinks and
food, soft drinks and sweets has
been linked to cancers, headaches,
migraines and hyperactivity.
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