Organic Panic- Is Organic Better?“0 Comments”
admin | 3:05 pm | March 17, 2010 | Uncategorized
The last decade has seen a considerable shift towards healthier and more sustainable ways of living, which has given rise to a world-wide move into organic agriculture. Organic farming and food is relatively new to South Africa, but as more and more organic produce is becoming available, we’re becoming more curious. The biggest question regarding organics is probably, “what’s in it for us?” Organic activists tout organic food as both healthier for our bodies and better for our planet on an environmental level. Others argue that most of the benefits claimed are just a big hype. Is organic better? Read on to find out more of what you need to know to help you make an informed decision on how to incorporate organics into your life.
What is organic agriculture and why is it in place?
When applied to food, the term “organic” refers to a food that has been grown without the use of artificial fertilisers, pesticides and without genetic modification. Organic food has been grown by working with nature rather than against it, by recycling natural materials to maintain soil fertility and encouraging natural methods of pest and disease control, rather than relying on chemicals. Organic farmers are concerned with the bigger picture environmentally, namely the health of the soil and the ecosystems on their farms. This is why organic farming is touted as sustainable and conventional farming has been labelled unsustainable. According to Leonard Mead, previous chairman of the Organic and Agricultural Society of South Africa and owner of Allganix, which produces organic baby food, “The real benefits with organic food are related to environmental sustainability. Organic farming is environmentally friendly because it is not polluting the environment and our food with harmful pesticides. Pesticides also get into the soil, polluting the water table and therefore our drinking water, but this is avoided through organic farming.” He also goes on to say, “Some may argue that conventional fresh produce is subjected to minimal allowed amount of pesticides, but I still believe that none is better than some, and that these minimum levels may still be unsafe for babies and children.”
What about animal-based foods?
According to Mead, “The majority of South African meat and chicken comes from animals that are either fed with feed that has been grown in artificial fertilisers and has been sprayed with pesticides, or they are reared in a feedlot or battery system where they are fed a cocktail of hormones and antibiotics.” There is a debate as to how many of these additives actually reach our plates, but organic proponents say that the potentially dangerous chemicals do not pass through the animals systems, but actually accumulate in the fatty tissue. “Animals that provide us with organic meat and dairy roam and graze freely and never receive hormones, growth promoters or antibiotics. If an animal does need an antibiotic, they are not milked or slaughtered until that antibiotic is out of their system”, explains Mead.
Organic animal products are not always easy to come by, but the next best thing if you’re looking for a more ethical approach is something called “free-range”. All organic livestock are free range, but all free-range animals are not necessarily organic. Free range means that the animals are allowed to live more natural lives. They are free to roam the fields, interact with other animals and eat a plant-based diet. Free range animals may still fed hormones and antibiotics.
Are organic foods better for us?
Most people are motivated to go organic for ethical issues and issues related to the sustainability of the planet, but are they actually healthier for us than conventional foods? There is some evidence that organic food retains more nutrients, however because organic food is not so readily available in SA, it is best not to sacrifice on overall fruit and vegetable intake just to try and eat everything organic. “The jury is still not out on whether organic food automatically guarantees you a higher nutrient content”, explains Mead
. He does warn though that, “Worldwide more and more information is linking pesticides and agricultural chemicals with various illnesses ranging from Alzheimer’s disease, cancer and ADD/ADHD to eczema and infertility.”
How to we recognise the real thing?
In essence true organic certification means that no harmful chemicals have been applied for at least 3 years; the farmer and processor have annual certification inspections and they use ecologically-friendly methods and substances to improve soil and control pests. A Certified organic product means that the produce and the farming processes have been inspected over a period by an independent, specialist certification agency to verify organic authenticity to the consumer. This process normally takes place over a timeframe of about 3 years. During the process, producers may communicate on products that they are “organic in conversion” (as may be seen for example on some major retailer’s products). These certification organisations really have only one reason for existence: to provide assurance to the consumer that products and organisations which claim to be organic, really do meet organic standards. Several certification agencies exist across the country, and these include Eco Cert, SGS, Afrisco and The Soil Association.
This article also appeared in business day health news
Let the Sun Shine?“0 Comments”
admin | 10:27 am | March 8, 2010 | Uncategorized
A summer holiday invariably involves some basking in the sunlight, but the warnings regarding the dangers of UVA and UVB radiation have made us a little more cautious about how much time we spend exposing our sensitive skins to the sun. Although the sun’s radiation can cause skin cancer, a lack of sunshine can contribute to certain cancers too. So do we bask or do we cover up? The answer is a little bit of both.
According to scientists at SUNARC (Sunlight, Nutrition and Health Research Center) in San Francisco, California, we may be doing ourselves more harm then good by staying out of the sun. We have always known that the sun helps us produce a vital nutrient- vitamin D, but until more recently we did not know just how important vitamin D might be to our health, especially in the prevention of cancer.
According to a position paper presented by SUNARC in April 2008, Vitamin D associated cancers include colon, gastric, rectal, pancreatic, bladder, kidney, prostate and breast. A study published in the June 2007 American Journal of Clinical Nutrition looked at vitamin D, calcium and cancer risk in post-menopausal women in Nebraska in the U.S. They found that all-cancer incident for women over age 55 was reduced by 77% in women who received a supplement containing calcium and vitamin D compared to a placebo. An epidemiological study conducted on Ontario Canada Considering 759 cases and 1,135 controls from a case-control study; found that higher intakes of vitamin D were associated with a reduced risk of both estrogen receptor and progesterone receptor breast cancers.
A Harvard cohort study in the 2006 April Journal of the National Cancer Institute, found inverse correlations with vitamin D intake (from sunlight and food) for many cancers including colon and rectal and estimated from the findings that male cancer death rates could be reduced by 29% for an intake of 1500IU of vitamin D per day.
So, if vitamin D can prevent cancer, should we be enjoying the sun guilt-free? Definitely not! In order to synthesise enough vitamin D, we only really need 20-30 minutes of direct skin contact with the sun, without SPF (Sun Protection Factor inhibits vitamin D absorption). So lying in your bikini for 5 hours getting a tan, is far exceeding what you need for your daily dose of vitamin D, and could be putting you at risk for skin cancer. The amount of vitamin D we get from the sun is self-regulating. According to CANSA (Cancer Association of South Africa), the amount of sun needed to make enough vitamin D is always less than the high amounts that cause tanning or sunburn. You don’t need to spend hours in the sun to feel the benefits of sunlight, explains CANSA. In fact, extra time in the sun doesn’t mean you keep on producing more vitamin D. When your body has healthy levels of the vitamin any excess is just broken down
The main reason we have been urged by medical professionals to stay out of the sun, is because of the risk of skin cancer (basal cell carcinomas, squamous cell carcinomas and melanomas). Melanomas tend to be the more dangerous type as they can more easily metastasise (spread). According to CANSA, sunburn doubles the risk of skin cancer. The back is more prone to melanoma in males while the lower legs are a more common site in females. Certain skin types are more prone to melanoma. Skin is graded 1 through 6 depending on the colour. Type 1 skin is very light, burns easily and never tans. This type of skin is most prone to melanoma. Type 6 skin, which is very dark and never burns, does not usually require any sunscreens and skin cancers due to sun damage are unlikely. The more tanned you are too, the more protected you are from skin cancer. So if a tan is what you are after, gradually and slowly is the way to go.
We can also get Vitamin D from food, although sources are rare. The only other significant natural source of vitamin D is fatty fish (like salmon, mackerel, pilchards and sardines) and fish oils. Most margarines and dairy products are now fortified with Vitamin D. Vitamin D supplements are also a consideration for people who are unable to get maximum UVB exposure or who do not get enough vitamin D from dietary sources.
(a version of this post also appeared in Business Day Health News)
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