Who is Looking After Our Kids?
CHAPTER 2
The Case for Organic Foods
During an interview with a young woman who was raised in Iran and later immigrated to the United States, the topic of nutrition was discussed. She commented that she missed the fruits grown in Iran, which were tasty and luscious. In comparison fruits grown in the United States were flat and relatively tasteless, often leaving her dissatisfied. This simple anecdote strikes at the heart of the differences between organically grown foods and those grown with chemical fertilizers, pesticides, and herbicides.
In 1992, there was a cable television program hosted by David Suzuki entitled, "Down on the Farm." The scene was a wheat farming area in western Canada. In the course of the program soil from one farm devoted to organic farming was compared with soil of an adjacent farm using chemical methods. The differences were evident. Soil from the organic farm was darker and more porous, and it crumbled easily when handled. Soil from the adjacent farm, in contrast, had a putty-like stickiness.
How did the organic farmer compare financially with his neighbors? In good years, they came out about the same, but in years with adverse weather conditions, the organic farmer did "dramatically better." He went on to say that in the earlier years he had been the object of quite a bit of good natured kidding by his neighbors for his antiquated methods. "They aren't kidding any more," he said smilingly.
The methods used by the organic farmer were those still used in many other countries: crop rotations with a combination of manure and periodic plowing under of crops, thus maintaining the topsoil in a rich and fertile condition.
Another aspect explaining the differences was that, by using pesticides and herbicides, the chemical farmers tended to kill out worms and microorganisms native to the soil. This reduces the porosity of the soil and its capacity to hold moisture. It also reduces the transformation of inorganic minerals into a colloidal state in which minerals are much more readily taken up by the plants.
The superiority of organic foods versus supermarket foods was documented by Bob L. Smith with Doctor's Data of West Chicago.(1) In the study, dry ashed concentrates of foods were analyzed for mineral content on state-of-the-art instruments. The average elemental concentration of nutrient minerals in organic foods on a fresh weight basis was found to be about twice that of commercial foods. Also the average content of the toxic metals, aluminum, cadmium, and mercury was lower in the organic foods.
Pesticide residues in foods are of growing concern to health authorities. In 1989, a report sponsored by the Natural Resources Defense Council, Washington DC, estimated that at least 17% of preschool children (3 million American children at the time) were exposed to neurotoxic pesticides from fruits and vegetables alone at levels far above those described as safe by the federal government. (2) In Pesticides in Diets of Infants and Children, (3) a book was sponsored by the National Research Council and National Academy of Sciences, the inadequacies of present screening systems for pesticide residues in foods were painstakingly reviewed.
Although chlorinated pesticides such as DDT and chlordane have been banned from use in the United States, they still find their way to the American consumer through imported foods, largely from Third World countries where there are no bans on their use. It has been estimated that 40% of produce in the American marketplace is imported during winters.
Solutions for consumers:
In planning diets for families with children or who are planning on having children in the future, special emphasis should be placed on obtaining organic fruits and fruit juices. Children consume far more of these foods than adults, and fruits are more likely to be contaminated with pesticides than other classes of foods. (2)
Educated consumers can accelerate a change to safer foods through their power in the marketplace, by creating a greater demand for organically grown fruits and vegetables, thus providing an incentive for farmers to decrease their use of pesticides.
Unfortunately, organic foods are more expensive, and a total organic food diet is beyond the financial capacity of many young couples. As an alternative, the couple could plant their own vegetable garden using proven organic methods. Another alternative is to wash all vegetables and fruits, soaking them in a pan with a little added vinegar or baking soda followed by thorough rinsing. Vegetables and fruits should be peeled when appropriate (apples, pears, etc). Potatoes and carrots should be scrubbed with a vegetable scrub brush. Outer leaves of cabbage and lettuce, and celery should be trimmed. These measures will go far toward reducing pesticide levels.
Comments on contemporary eating patterns:
Senior citizens of today will recall how in earlier times there was a basic pattern of prepared family meals. These were generally unhurried and conducive to relaxation and enjoyment. The fare consisted of plain, simple, staple foods. Chemical additives were very limited in comparison with today's standards. "Treats" were limited to special occasions.
Under today's conditions for young couples, where both must often be wage earners in order to make ends meet, this pattern often falls by the wayside. Commercially prepared "fast foods" are increasingly becoming the norm. In addition to having chemical additives, they are almost invariably nutritionally inferior to unprocessed foods.
With the very high rate of broken families today, one must wonder if the decline of the family meal and its attendant family bonding is playing a role.
Young couples, should try to set priorities in which this institution is held at or near the top in spite of duresses and time pressures of daily living. We should all remember the foods our grandparents ate and return to the pattern of plain, simple foods. Although the diets of former generations were not always ideal, nine times out of ten they were vastly superior to the average fare of today.
Conclusions:
Balanced nutrition is one of the basic cornerstones of health, prolonged youthfulness, adequate energy for accomplishing one's goals in life, and a resistant immune system. It also goes far in protecting against toxic chemical exposures.
References
1. Smith BL. Organic foods vs supermarket foods: element levels. l Appl Nutr 1993;45(1):35-39. Reprints available from: Doctor's Data, Inc., PO Box 111 West Chicago, IL 60185 9986.
2. Intolerable Risk: Pesticides in Our Children's Foods. Washington, DC: Natural Resources Defense Council; 1989.
3. Pesticides in Diets of Infants and Children. Washington, DC: National Research Council and National Academy of Sciences, National Academy Press;.1993.
Recommended Reading and Viewing
Bradley FM, ed. Rodale's Chemical-Free Yard and Garden. Emmaus, PA: Rodale Press; 1991.
Galland L, Buchman DD. Superimmunity of Kids. New York: Dell Publishing; 1988.
Gislason Sl. Core Diet for Kids. Vancouver, BC: Persona Audiovisual Productions;1989.
Matsen 1. Eating Alive. Blaine, WA: N.D. Crompton Books, Ltd; 1987.
Reed B, Knickelbine S, Knickelbine M. Food, Teens Behavior. Manitowoc, Wl: Natural Press; 1983.
Rodale's All-New Encyclopedia of Organic Gardening. Emmaus, PA: Rodale Press
Rodale's Chemical-Free Yard and Garden. Emmaus PA: Rodale Press; 1991.