ORGANICALLY GROWN HEALTHY FOODS V CONVENTIONAL FARM GROWN FOODS
The difference between healthy foods organically grown and conventional farming? In a nutshell, organic farmers are not at war with nature. Therefore, the organic grower works with nature and not against. Also, the organic grower does not use toxic chemicals. This makes our healthy foods selection healthier. To meet market demands conventional farming is encouraged to use toxic chemicals. Arguably farmers are well trained using these chemicals. However, the fact remains, the chemicals are toxic and accidents can and do happen. Consequently, we cannot dismiss the possibility of danger to the consumer and the environment.
Diagnosis of cancer-related illness is predicted to be one in two people. Is it any wonder concerns are rising! Therefore, does it not make sense to look at what we are eating? In other words, are the healthy foods healthy?
Should our food bowl be containing residues of pesticides, herbicides, and fumigants? Are synthetic fertilizers, antibiotics and growth promotants affecting the human body? GMO fruit and vegetables as to their safety to humans are in question.
Most of all, is our governments acting in our best interests and be forthcoming with information?
Hence what follows in this article may shock and disturb and it is only the tip of the iceberg.
HEALTH NEGATIVES FROM GMO FRUIT AND VEGETABLES.
Crossing plant species has a long history in our world. Traditionally the aim was to increase bug resistance increase yield and enhance the taste. The changes evolved slowly through natural occurrences, giving our bodies a chance to adapt.
In contrast, the current process is very different. In the first place, scientists take cells of another organism and copy them in a laboratory. A pathogenic virus is inserted causing the gene to activate in the targeted organism. The virus remains active. Therefore, within one generation, we are consuming a new species of plant. Moreover, the nutrients of the plant and the way our body processes the plant are often different.
Studies carried out on dwarf wheat showed when compared to an old unmodified wheat, Einkorn, dwarf wheat had 42 chromosomes as opposed to Einkorn of just 14. What is the effect of these additional chromosomes on our DNA? Human trials cannot be located prior to roll out. Please refer my article on Organic Turmeric showing a positive change in DNA.
FURTHER STUDIES CARRIED OUT AFTER RELEASE OF CURRENT GMO’s
The British Journal of Nutrition released a study that showed transgenic DNA from Genetically modified soy and corn. GMO soy and corn survived the acidic conditions of the human gut and passed through intact. Yet, traditional corn and soy completely broke down in the gut.
Further in an article published by Patricia Michl (http://www.capitalpress.com/Opinion/Columns/20170209/ the Seralini study showed more disturbing results when studying the effects of GMO food. “In fact, the Seralini study is one of the very few lifetime GMO feeding trials; it stands as the gold standard for showing the correlation between GMOs and cancer, tumors and organ damage. ” Patricia Michl writes.
MORE CONCERNS ABOUT GMOs
Dr. Druker, founder of the US lobby group, Alliance for Biointegrity says “not enough is known about this process to guarantee public safety. ” In addition, world-renowned geneticist Dr. Mae-Wan Ho and Australian scientist Dr. Judy Carman say “there is evidence to show GM technology is harmful to humans and the environment.
Concerns about Roundup-ready GMOs designed to withstand herbicides crossing with weeds. If this were to happen it would have an enormous effect on eradication of that weed or weeds.
The nutritional value of the plants has been deteriorating for some years now. For instance, some reports are indicating that GMO is depleting vitamins and minerals. So then, is lower nutrition because the food is not digesting in our gut as with traditional plants or, are certain nutrients not in the plant anymore?
GMO terminator or suicide seeds threaten our very existence. Limiting our ability to recover from a worldwide catastrophic event.
Some GMOs have a known herbicide built into them now and others are herbicide resistant. Increased use of herbicides on those GMO plants engineered to tolerate herbicides. Will GMOs affect our on DNA over time making us more susceptible to diseases?
HEALTH NEGATIVES FROM HERBICIDES AND PESTICIDES.
Dianne Loughnan wrote in her book “Food shock” The Australias chemical registration body (APVMA) has been reviewing 8 dangerous chemicals (banned in other countries) for 13 odd years. Australia has suspended the use of Dimethoate. This chemical is used to control fruit fly in fruit and vegetable crops. However, Fenthion, a suggested alternative, is an organophosphate. In fact organophosphates, in general, have been linked to adrenal thyroid and pancreatic tumors in lab rats. Still, other studies have linked organophosphates to early onset Alzheimer’s disease.
Australia and the US are spraying DPA (diphenylamine) after harvest on fruit. Furthermore, the chemical has been banned in Europe. An article published in the Daily Mail Australia http://www.dailymail.co.uk/news/article-2405078/ headlined the following “Up to 98% of our fresh food carries pesticides: Proportion of residue doubles in a decade.” Moreover, the article goes on to say, “experts at the Agri-Food and Biosciences Institute in Northern Ireland found residues of the antioxidant diphenylamine and the fungicide carbendazim on apples ‘were not decreased by washing” Below is the list from the Daily Mail article
WHAT HEALTHY FOODS ARE WE ACTUALLY BUYING AT THE BIG STORES?
Dianne Loughnan listed what we can expect in our shopping basket in her book Food Shock.
- Apples have additive 901, applied to increase shine.
- Fresh garlic made white with chlorine gas and sprayed with fungicides.
- Paraffin oil or a mineral-based oil helps preserve commercially produced hen eggs
- Carotenoid dyes such as apo-ester and canthaxanthin are fed to commercial layer hens to make the egg yolks more yellow.
- Antioxidants help prevent fats and oils from going rancid
- Bleaching agents make flour whiter
- Emulsifiers ensure mixers containing water and oil do not separate
- Food acids balance sweetness in sweet foods and enhance the fruit flavor
- Free flowing agents ensure products such as salt flows freely.
- Enzymes prevent lollies from crystallizing.
- Colors make food appear more palatable.
- Thickeners ensure an even consistency.
All things considered, safe levels of chemicals used on our food may not be accurate. The toxic load is not taken into account when declaring our food safe. Blind acceptance seems a big ask. Also, our very perception of healthy foods is challenged.
In conclusion, the safety of our food is in the hands of our regulatory bodies. Or is it? We as consumers can drive change by our purchasing power. Healthy foods can still be healthy. Conventional large-scale farming is not all farmers. Many smaller farms produce products with ethical animal management and the minimal use of harmful substances if any. There is also a growing number of organic farms using non-GMO and no harmful chemicals.
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Image used http://www.pan-uk.org/
Book reference: Dianne Loughnan – Food Shock