Organic Vs Non-Organic

The inspiration to write this entry came from an article that was published in a local newspaper. The article and paper is not important-all that is important is that the article tried to gift facts proving that organic food was not any dissimilar nutritionally than non-organic. The research from the article came from other papers that had already been written, through which researchers found the benefits of organic food to be insignificant for the "general public". Does that mean the benefits of organic food Are valuable for other populations?

All in all, the article was trying to prove that organic food has no nutritional benefits over non-organic food. However, if you are eating organic food solely for increased nutritional benefit, you are missing the whole point of eating Organic food! If you grow an apple organically, and you grow an apple "conventionally" - they will have practically the same vitamin and mineral content, depending on when they were harvested. An apple, after all, is an apple. The entire purpose of eating organic is to reserve healthy practices and sustainable farming methods. The incompatibility is that while the accepted apple is grown, the trees are sprayed with herbicides and pesticides to kill off any bug or bacteria that might hurt the tree or the apple, therefore jeopardizing the harvest. Once the apple starts growing, it is continually sprayed with pesticides so other animals do not eat the fruit. It is then picked before it thoroughly ripens (read: before all of the nutrients and flavor fully develop) and sprayed with more preserving chemicals to deter ripening before the fruit gets to its final destination, which is many times thousands of miles from where it is grown. A valuable estimate of our environmental impact could be lessened if we all bought locally grown food. Finally, to make sure this chemicalized version of an apple looks good sufficient to eat, it is coated with wax to make it shine and to make sure the peel does not get any discoloration or blemishes. The wax holds the pesticides and herbicides even closer to the fruit and allows the full force of those chemicals to go into your body. Washing your produce can help with the estimate of chemicals that you ingest, but can never take off them all.

Organic Fruit

Here is a quick test. Take an apple that you bought at a supermarket and smell it, before you bite into it. Does it smell like an apple? Now buy an apple at a local farmers shop and smell it before your first bite. You will be blown away at the astounding fragrance the apple produces before the peel is even broken. Just dream what your kitchen will smell like when you are cooking dinner with local organic produce!

What was also surprising about this article was the fact that their research came from articles that were written over the last 50 years. Our food manufactures has undergone many changes in the past 50 years, most of which are just beginning to show their true effects with the increases in persisting diseases in our society. The developments for speed and efficiency of food production; pesticides to increase farm output; preservatives that are used to increase shelf life; all of these are taking a toll on the condition of our nation. Our bodies are astounding machines that can process and eliminate many toxins that invade our body, only if we are properly nourished and rested. However, when the body is put under constant "attack" by foreign contaminants, in addition to being malnourished and overworked, it can only maintain wellness for so long. Eventually, the foreign contaminants will overpower the bodies natural defenses and the body will become diseased.

We are only just beginning to see the effects of our damaging farming practices, so conducting research on articles written 50 years ago, is not going to produce useful research. Scientists should be conducting research on the long terms effects of gift day chemicals used in accepted farming methods. That is the facts that should be presented to the general public, and then let the general group settle for themselves whether or not organic food has valuable benefits.

If this facts about non-organic food is not frightening enough, much of our food contribute has verily been tampered with on the molecular level so they become more resistant to bacteria. These foods are known as Gmo or Genetically Modified Organisms, and rarely is this denoted on the label, in fact many of these foods do not even come with a label. For example, strawberries ordinarily do not list the ingredients, so you would not see "made with Gmo Strawberries" on the label. In these cases, from the seed, the food is beginning off as something that is not natural, but rather man-made. We have invented astounding things in our history, but when it comes to replicating nature, we have fallen short, because nature is too complex.

The full force of these choices has yet to be fully investigated. With all of these foreign contaminants in our food contribute on a daily basis, ones that are meant to fight off viruses and bacteria, our own immune systems are becoming inadequate. We are creating a serious situation where the microbial world will continue to evolve and strengthen, but our immune systems will continue to weaken. Our only defense will be antibiotics that man can develop, leaving us with a thoroughly reactive, rather than preventive, line of defense. dream a war against a living organism that can morph and adapt. It is not a pretty picture.

Is it easy to eat all organic food? verily not. In fact it is probably the most difficult convention that you could ever try to change, unless you live on your own farm. That, in and of itself, is part of our problem. Even if person wants to enhance their eating habits by going organic, they may not necessarily have the resources, due to availability and financial restraints. With the popularity of Whole Foods, eating organically has verily become a lot easier and more accessible. However, the cost of organic grown produce versus McDonald's still hinders many from making the leap to an organic diet.

My advice is to find a local organic farmers shop from which you can buy all of your seasonal produce. The price can be slightly higher, but you can rest assured knowing that your money is being put to good use supporting local farming, not to mention, the short tour time of the food will make for a much longer shelf life in your home. You will observation an foreseen, incompatibility in the taste and smell of the local food you are eating, making your meals that much more delicious.

The episode here is that one does not necessarily have to reject the "norm" and purposely go against the grain, but also does not have to accept all things as "fact". Not all things printed and reported in the news needs to be taken without question. If all you take away from this is permission to think and ask what does not sit right with you, then this article will be considered a success. You have already heard to think before you speak, but also think before you act, cook and eat.

Organic Vs Non-Organic

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Organic Vs Non-Organic - A Case For the Higher-Priced Produce

I confess. I've been avoiding the organically grown produce section at the grocery store. The fruits and vegetables often look wilted. The prices are much higher than the non-organic section. And does it really have to be grown with natural additives to be good for you?

Of all the artificial additives used in non-organic farming, the synthetic pesticides that ward off insects, bacteria and fungus infections seem to be the most maligned. But there are valid concerns about toxicity, especially in high concentrations, and potential damaging effects on cells and tissues. More importantly, foods harvested from pesticide-treated plants may also contain fewer disease-preventing micronutrients than organically grown foods. Here's why.

Organic Fruit

Plant Self-protection
The members of the plant kingdom have evolved a biochemical system to protect themselves from disease-producing pathogens, as well as environmental stress such as drought. This network can detect when a pathogen is attacking the plant's tissues. It responds by synthesizing specific substances, often referred to as phytoalexins (Greek-derived for plant defenses), to help minimize the damage.

For example, take resveratrol, a phytoalexin that has been in the news recently. The resveratrol content of a plant, like a red wine grape vine, is normally highest after an event that places the plant under stress. Say the vine is infected by a fungus micro-organism. It synthesizes resveratrol that, in turn, activates specific biochemical pathways to protect the plant from the infection.

Animal Plant Ingestion
So, what happens when an animal eats phytoalexin-protected plant compounds? Are similar self-preservation pathways activated? Does the animal's health improve?

Continuing with the resveratrol example, the answer to both questions seems to be "yes." In fact, resveratrol's positive effects have been the subject of numerous studies and more than 3,000 articles, including several in this newsletter. (Juvenon Health Journal Volume 6, 11/07 and 6/07, among others.)

And resveratrol is not alone. Health-promoting benefits for organisms farther up the food chain have been attributed to a number of pathogen-induced plant compounds. As another example, a recent study demonstrated how fermented blueberry juice, full of phytochemicals, improved the condition of mice genetically susceptible to diabetes.

Better Blueberries
Blueberries are rich in antioxidants due to the presence of significant quantities of phenolic compounds, the most common of which are known as anthocyanins. The results of a number of studies have suggested that these compounds may not only improve general health, but also help to prevent cardiovascular disease, gastric ulcers, urinary tract infections, neurodegenerative disease, cancer and diabetes.

But are all blueberries created equal in phenolic compound content? Investigators at the Université de Moncton, Canada, noted considerable variation between the berries picked in different fields, and even in the same field from one year to the next. From previous work, they were also aware of a correlation between phenolic compound levels and certain conditions, including temperature, drought and, of particular interest for this study, infection by pathogens.

While examining berries from different sources for the presence of pathogens, the researchers discovered a new bacterium, which they named Serratia vaccinnii. Additional experiments demonstrated that the concentration of antioxidants could be increased significantly by adding Serratia vaccinnii to blueberry extract and allowing it to ferment for a short period of time. These results suggest that the higher phenolic compound content in some berry crops may be pathogen-induced (like resveratrol in a red wine grape vine).

Blueberry Cocktail for Mice
Subsequently, a group of investigators from the University of Montreal compared the effects on mice of the Serratia vaccinnii-infected, fermented blueberry juice (BIBJ) versus juice prepared from normal blueberries (NBJ). The test animals for the four-week experiment were from a strain of mice predisposed to develop obesity-linked type-2 diabetes that resembles the condition in humans.

The mice on diets with NBJ or without any blueberry juice (control group) showed a predictable increase in body weight and decrease in insulin sensitivity (as determined by elevated blood-glucose levels, a marker of diabetes). For the mice whose diet included the BIBJ "cocktail," however, the results were more exciting in the context of their genetic predisposition.

They lost weight, relative to the controls. Their insulin sensitivity increased (decrease in blood-glucose), whereas their blood insulin level decreased. In fact, the pronounced positive (anti-diabetic) effects of BIBJ rivaled those obtained with a fourth group of animals fed a diet containing the popularly prescribed diabetic drug, Metformin.

(Side note: In the BIBJ group, there was also a significant increase in a specific hormone, adiponectin, secreted by fat tissue. This hormone is associated with fat removal, or catabolism, and may be partly responsible for the reduced fat and blood glucose results.)

Grocery Store Advice
Now let's go back to that more expensive organic produce section in light of what these blueberry studies seem to indicate.

1) Blueberries (by extension, produce), sprayed with anti-microbial pesticides would be devoid of pathogens that activate disease-preventing micronutrients, which seem to produce higher concentrations of antioxidants.

2) Plant microflora, micro-organisms like the Serratia vaccinnii bacteria, have the potential to increase the health benefits of our plant-derived foods. (Caveat: plant foods infected with certain fungi, like Aspergillus in peanuts, can be disease-promoting.)

Organic Vs Non-Organic - A Case For the Higher-Priced Produce

Dr. Benjamin Treadwell, Ph.D. is an independent researcher in biochemistry with a life-long interest in metabolism and aging. He previously served as an Associate Professor of Biochemistry at Harvard Medical School and as Director of the Orthopedic Research Laboratory at Massachusetts General Hospital. He earned his Ph.D. in biochemistry at New York University and served as a Research Fellow at the Roche Institute of Molecular Biology in New Jersey.

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Organic Vs Non-Organic

The inspiration to write this entry came from an article that was published in a local newspaper. The article and paper is not important-all that is important is that the article tried to present information proving that organic food was not any different nutritionally than non-organic. The research from the article came from other papers that had already been written, through which researchers found the benefits of organic food to be insignificant for the "general public". Does that mean the benefits of organic food ARE significant for other populations?

All in all, the article was trying to prove that organic food has no nutritional benefits over non-organic food. However, if you are eating organic food solely for increased nutritional benefit, you are missing the whole point of eating ORGANIC food! If you grow an apple organically, and you grow an apple "conventionally" - they will have roughly the same vitamin and mineral content, depending on when they were harvested. An apple, after all, is an apple. The entire purpose of eating organic is to support healthy practices and sustainable farming methods. The difference is that while the conventional apple is grown, the trees are sprayed with herbicides and pesticides to kill off any bug or bacteria that might hurt the tree or the apple, therefore jeopardizing the harvest. Once the apple starts growing, it is continually sprayed with pesticides so other animals do not eat the fruit. It is then picked before it completely ripens (read: before all of the nutrients and flavor fully develop) and sprayed with more preserving chemicals to deter ripening before the fruit gets to its final destination, which is many times thousands of miles from where it is grown. A significant amount of our environmental impact could be lessened if we all bought locally grown food. Finally, to make sure this chemicalized version of an apple looks good enough to eat, it is coated with wax to make it shine and to make sure the peel does not get any discoloration or blemishes. The wax holds the pesticides and herbicides even closer to the fruit and allows the full force of those chemicals to go into your body. Washing your produce can help with the amount of chemicals that you ingest, but can never remove them all.

Here is a quick test. Take an apple that you bought at a supermarket and smell it, before you bite into it. Does it smell like an apple? Now buy an apple at a local farmers market and smell it before your first bite. You will be blown away at the wonderful fragrance the apple produces before the peel is even broken. Just imagine what your kitchen will smell like when you are cooking dinner with local organic produce!

What was also surprising about this article was the fact that their research came from articles that were written over the last 50 years. Our food industry has undergone many changes in the past 50 years, most of which are just beginning to show their true effects with the increases in chronic diseases in our society. The developments for speed and efficiency of food production; pesticides to increase farm output; preservatives that are used to increase shelf life; all of these are taking a toll on the health of our nation. Our bodies are fantastic machines that can process and eliminate many toxins that invade our body, only if we are properly nourished and rested. However, when the body is put under constant "attack" by foreign contaminants, in addition to being malnourished and overworked, it can only maintain wellness for so long. Eventually, the foreign contaminants will overpower the bodies natural defenses and the body will become diseased.

We are only just beginning to see the effects of our damaging farming practices, so conducting research on articles written 50 years ago, is not going to produce useful research. Scientists should be conducting research on the long terms effects of present day chemicals used in conventional farming methods. That is the information that should be presented to the general public, and then let the general public decide for themselves whether or not organic food has significant benefits.

If this information about non-organic food is not frightening enough, much of our food supply has actually been tampered with on the molecular level so they become more resistant to bacteria. These foods are known as GMO or Genetically Modified Organisms, and rarely is this denoted on the label, in fact many of these foods do not even come with a label. For example, strawberries usually do not list the ingredients, so you would not see "made with GMO Strawberries" on the label. In these cases, from the seed, the food is starting off as something that is not natural, but rather man-made. We have invented amazing things in our history, but when it comes to replicating nature, we have fallen short, because nature is too complex.

The full force of these choices has yet to be fully investigated. With all of these foreign contaminants in our food supply on a daily basis, ones that are meant to fight off viruses and bacteria, our own immune systems are becoming inadequate. We are creating a serious situation where the microbial world will continue to evolve and strengthen, but our immune systems will continue to weaken. Our only defense will be antibiotics that man can develop, leaving us with a completely reactive, rather than preventive, line of defense. Imagine a war against a living organism that can morph and adapt. It is not a pretty picture.

Is it easy to eat all organic food? Absolutely not. In fact it is probably the most difficult practice that you could ever try to change, unless you live on your own farm. That, in and of itself, is part of our problem. Even if someone wants to improve their eating habits by going organic, they may not necessarily have the resources, due to availability and financial restraints. With the popularity of Whole Foods, eating organically has certainly become a lot easier and more accessible. However, the cost of organic grown produce versus McDonald's still hinders many from making the leap to an organic diet.

My suggestion is to find a local organic farmers market from which you can buy all of your seasonal produce. The price can be slightly higher, but you can rest assured knowing that your money is being put to good use supporting local farming, not to mention, the short travel time of the food will make for a much longer shelf life in your home. You will notice an incredible difference in the taste and smell of the local food you are eating, making your meals that much more delicious.

The lesson here is that one does not necessarily have to reject the "norm" and purposely go against the grain, but also does not have to accept everything as "fact". Not everything printed and reported in the news needs to be taken without question. If all you take away from this is permission to think and question what does not sit right with you, then this article will be considered a success. You have already heard to think before you speak, but also think before you act, cook and eat.

Jan Michelle Filoso is an Holistic Health Counselor certified by the Institute for Integrative Nutrition. She also founded JanWellness, through which she provides one on one and group Holistic Health Counseling programs. Although Jan addresses many health and weight concerns within her practice, her main focus is on stress management and digestive disorders.

Jan Michelle is also a Level 2 Reiki Practitioner and Certified Personal Fitness Trainer. Her mission is to bring optimal health and wellness to her community, making our country's current health crisis a thing of the past. Jan Michelle serves the NYC and surrounding areas.

You can visit Jan Michelle's website at http://www.janwellness.com

Jan Michelle works for Sati Life promoting the intenSati practice as developed by Patricia Moreno. IntenSati is a practice for your body, heart and mind. It is a program that trains you inside and out to live a life you love in a body you love. Find out more at http://www.satilife.com

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