Organic Foods

Organic - To Be or Not To Be

That is indeed the question.

   I've decided to write an article on organic foods.  Should we buy into the organic food hype, or is it just that, a hype?  Is there any evidence whether or not organic foods have a beneficial impact on your health?

   A popular and romantic notion is that your body will eventually renew its self through the dying and regeneration of cells every seven to ten years.  There is no hard, scientific evidence that backs the claim of seven to ten years; however, our cells do have lifespans.  Our red blood cells are replaced on average every two to three weeks, white blood cells have a little over a years time, the skin cells last two to three weeks, our colon's cells only have four days, and our brain cells last a life-time.  With this concept in mind we can remember the old saying, "You are what you eat."  Think about it:  Your body must rebuild all the cells that are constantly being turned over.  What does the body have to accomplish this task?  There is no magical store-house that your body pulls from.  You ARE what you eat.

   On that note lets move to organic foods.  A study conducted by a British team of researchers concluded that organic produce contains 18-69% more antioxidants than conventional produce.  On top of that, they are 48% less likely to have pesticide and herbicide residues.  Organic produce was also shown to have lower levels of heavy metals.

   Organic foods are however not risk free.  There are no regulations in the National Organic Standards (NOS) concerning fluoride.  Many organic crops are irrigated with water that is laced with fluoride.  Teas and grapes are considered to be among the worst that is affected.  With around 75% of the American population being medicated with fluoride through the drinking water, it is definitely a topic to be reviewed.  I shall go into a discussion concerning fluoride in a future post.  A couple side comments pertaining to it is necessary, however.  Non-organic grapes are known to be sprayed with a substance called cryolite.  This substance facilitates the passing of fluoride across the blood-brain barrier; this makes it even more toxic to us.  Also, fluoride has been shown to facilitate aluminum compounds across the blood-brain barrier as well.  Aluminum has been linked to Alzheimers.

   With these considerations, I for one opt to go organic whenever I can.  Aside from all the research data and whatnot, organic foods just taste better and make me feel like I'm doing myself a favor.  In parting, I shall leave you a list of foods commonly considered safe or at risk regarding pesticide and herbicide residue/exposure.

Considered safe: onions, avocados, sween corn (frozen), pineapples, mangos, asparagus, sweet peas (frozen), kiwi, bananas, cabbage, broccoli, papaya.

Considered at risk: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, pears, grapes, spinach, lettuce, potatoes.

http://www.organicconsumers.org/Toxic/flouride.cfm
http://www.naturalnews.com/037138_food_crops_irrigation_fluoride.html
http://www.medicalnewstoday.com/articles/279564.php