Are they worth it arguments against organic foods

Haytham Al Fiqi Books: http://amzn.to/27nSCB9
1
Are they
Worth It
Arguments
against
Organic
Foods

2
Are they Worth It? Arguments against Organic Foods
On any day at the supermarket, consumers have the option of buying
foods from conventional produce farms that use chemical
pesticides and herbicides or organic foods—grown on farms that use only
natural products to keep pests and weeds away from
the produce. Organic foods are clearly more expensive and some
consumers wonder if the extra expense is worth it.
While foods not grown using organic techniques definitely will contain
residues of one or more types of pesticides, one
study done in 2002 revealed that organic produce routinely contain
pesticide residue as well, but only one-third as much
as conventional produce. Even so, the potential for ingesting pesticides
from organic foods still exists so this type of
food needs to be washed just like other produce. Unfortunately, no
standards exist as to how much pesticide consumption
is tolerable.
Another important point that detractors of organic produce make is the
finding that up to half of all “natural chemicals”
used in food production have been found to be cancer-causing when
tested in a laboratory. Chemists debate whether any
chemicals put on foods is safe and there are those who doubt that any
chemical food residue truly has the ability to cause
cancer—regardless of whether they are organic or conventionally-grown.
There are those who are actively looking at organic foods and their ability
to sustain the population of the earth. Some
of these researchers feel that organic agriculture alone is incapable of
keeping up with the world’s food demands. In
addition, some agriculturists feel that the soil benefits found in organic
farming is solely due to good crop rotation and
has little to do with the actual organic techniques.
Organic farmers have a greater time keeping their crops free of mold,
pests and other diseases, resulting in a lesser
quality of produce and in greater crop losses by the end of the growing
season. One researcher claimed that growing only

3
organic tomatoes, for example, would consume more than 600 percent
more land than tomatoes grown using conventional methods.
Most people believe that organic produce is completely free of pesticides
and that no pesticides are used in the growing of
organic crops. This is, in fact, not true. Organic farmers aim to use as
little pesticides as possible but such chemicals
are still used to some extent. In addition, some organic pesticides contain
an excess of copper—a heavy metal. Copper
leaches into the soil, builds up and can cause health problems just like
other pesticides.
Other pesticides approved for use in organic farming have some toxicity
as well. The pesticide known as sabadilla has been
shown to be toxic to honeybees and is being studied as a potentially toxic
substance in larger animals and humans.
Interestingly, while organic pesticides must be extensively tested before
they are allowed to be used to grow produce,
“organic pesticides” do not have the same requirements and may be as
toxic as their conventional counterparts.
Organic foods are more expensive to grow and are thus more expensive
to purchase than regular foods. This means that
organic foods are less available to individuals living at lower income
levels. The cost difference for organic foods
is approximately ten to forty percent higher in average cost when
compared to olrganic foods.
Every family has to make its own decision as to whether or not to go
“organic” and buy only organically-grown foods.
Some experts feel it is worth the extra cost to consumers to buy organic
foods, while others question the actual benefit
of buying them

4
Decades of Change: The History of Organic Farming
Fifteen years ago, you may have had a hard time finding an organic
tomato in your local supermarket. Due to recent farming
advances and public awareness, however, consumers can find a host of
organic products in supermarket shelves and in the
produce section of grocery stores across America. How did we come to
the point we’re at today and when did buying produce
become so complicated.
In truth, it’s the type of farming in which farmers use artificial pesticides,
herbicides and other conventional farming
techniques that is really historically new to us. Before 1940, much of the
produce grown and eaten in American homes was
totally organic and was often picked no further than one’s own backyard.
The use of chemical additives and even farm implements we see today
gradually found its way into farming in the first half
of the Twentieth Century. In 1950, there were three million tractors in
the US, up from 600 tractors in 1910. At about
the same time, proponents of organic farming techniques began to
practice their trade, beginning in Central Europe and India
around 1920.
Organic farming methods began to reach consumer awareness, beginning
in the 1950s and, in the following two decades, there
was an increasing concern about the environmental effects of farming
techniques using chemical pesticides and herbicides.
This was when food-purchasing cooperatives and specialized organic
food producers came to the forefront among some consumers.
In the 1970s and 1980s, regulators recognized a growing need for some
way to provide organic certification to those farmers
who followed specific growing rules and who used approved growing
techniques. It wasn’t, however, until the 1990s that the
formal or governmental certification of organic foods became available in
the US and in several countries throughout the
world.

5
In the last two decades, the availability of organic foods on the market
grew dramatically and, at one point, the surge of
growth of the organic food market exceeded twenty percent per year. In
fact, the sales of organic baby food increased by
almost twenty-two percent in 2006 alone.
In the last five to seven years, multinational food companies have jumped
on the organic food bandwagon and have increased
their research and development of foods that could be certified organic.
This has led to an increase in the availability
of processed organic foods and in the lowering of the cost of these types
of products.
In today’s time, organic foods continue to be more expensive than their
conventional counterparts, in part due to the fact
that organic farmers must meet stricter quality guidelines. This is a labor
intensive process that drives up the costs of
the product.
To meet consumer demand, supermarkets strictly devoted to providing
organic foods, such as the Whole Foods Market and
Waitrose (in the UK), have gone into business and are providing quality
organic foods to consumers. In order to provide
organic foods to a larger population, Wal-Mart announced its plans to
increase the availability of organic foods to its
customers and at a lower cost than the supermarkets.
It appears that, almost as soon as the big farmers began putting synthetic
pesticides and herbicides on their crops, a
backlash developed and a group of dedicated farmers and consumers
worked—and continue to work—toward improving the
availability and quality of organic foods for those food consumers who
can’t grow an organic produce garden in their
own backyard

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A Healthy World: International Trends in Organic Farming
There has been much talk in recent years about the global environment
and what issues have developed since the bulk of
farming is conventional farming instead of the more traditional organic
farming. Conventional farming allows for the use
of synthetic chemical fertilizers, pesticides and herbicides—some of
which has been found to harm the environment, even
when used correctly.
Countries throughout the world are, to varying degrees, exploring organic
farming techniques as environmentally-friendly
ways to grow produce for the world’s population while keeping the
environment as healthy as possible. Organic farming, as
we know it today, began in Central Europe and in India. Today, there are
many countries dedicated to growing produce using
organic techniques without reducing the world’s food supply.
In the US, organic food can be formally certified “organic” by passing
strict guidelines assuring the food is truly organic.
The certifying organization is known as the “National Organic Program.”
There are other organic food movements in the US, however, that are
trying to bypass the formality of certification by
proposing other, less expensive standards, like the “Authentic Food
Standard”. This standard allows for the passage of
various criteria, including that all foods be sold by the organic producer,
that fresh produce, milk, eggs and meat be sold
within 50 miles of their production and that cheese, wine, bread and other
fermented products be produced using traditional
methods.
Another US-based organic food approach is based on producing and
selling organic food products locally. Consumers partner
with local farmers and pre-purchase a certain percentage of the year’s
harvest. Supporters believe that locally-produced
and sold organic foods taste better than those foods transported over long
distances in refrigerated trucks.

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Throughout the world, food that is grown using strictly organic
techniques accounts for approximately 1-2 percent of gross
food sales. Organic food sales, however, are growing dramatically
worldwide. In fact, the world organic food market has
been growing consistently since 1990 at a rate of 20 percent per year.
In the European Union, the EU-Eco-regulation organization regulates all
of the organic food in Europe. In Austria, organic
farmers have been given incentives and experts expect that up to 10% of
all foods grown locally. In Germany, almost all
baby food is completely organic and, in some places, up to a third of all
bread is baked using organic ingredients.
Italy has gone even further to assure that its children eat organic food. Its
government has legislated that, as of 2005,
all food prepared in school lunch programs must be organic food.
In the UK, it was reported that more than 600,000 hectares of land was
allotted and managed under organic care standards
and sales of organic foods increased from approximately 100 million
pounds to over 1.2 billion pounds in only ten years.
Perhaps the biggest change has happened in Cuba, where, in 1990, the
government banned many chemicals used in conventional
farming and converted the land in the entire country to organic farm land.
This means that it would be rare to even find a
piece of conventionally grown produce within the country.
Clearly the globe is going organic and several countries are light years
ahead of the US in promoting organic eating and
providing incentives to organic farmers. The trend, however, is definitely
headed in the right direction

8
Wear Wholesome Clothing with Organic Cotton
In today’s times, almost everything you buy contains some sort of
synthetic fiber like polyester, nylon or spandex. There
are those consumers, however, who reject synthetic clothing and insist on
wearing only organic cotton clothing. Let’s hope
they like to iron clothes.
Organic cotton clothing can be defined as clothing made from cotton that
was grown without insecticides, herbicides or
pesticides and must be cotton that was not genetically modified. In truth,
most cotton grown in the world is grown with
pesticides and approximately a quarter of all pesticides in the world are
used for cotton growing. This, unfortunately,
accounts for 20,000 deaths per year due to pesticide poisoning in mostly
cotton farmers.
Farmers who grow organic cotton, on the other hand, are spared the risk
of pesticides and use techniques that are
inexpensive healthy for our ecology and sustainable to the population.
These organic farmers use crop rotation and natural
insecticides to grow organic cotton. It’s a more expensive process but
many say it’s worth it.
Conventionally grown cotton uses more chemicals per hectare than any
other crop worldwide. Many insects have become
resistant to the pesticides used today so more and stronger chemicals need
to be applied. This has resulted in pollution
of local soil and water, along with soil erosion that can worsen the
situations so that nothing can grow there after a few
years. With organic cotton growing, none of these problems occur.
The use of organic cotton avoids the skin irritation and allergic reactions
seen in synthetic fibers or even in cotton
clothing over-treated with pesticides, bleach or detergents. Often those
working in the conventional cotton industry are
exposed to toxic insecticides and other chemicals in the cotton itself. To
avoid irritation, many people wash their
organic cotton clothing in organic soaps that aren’t irritating to the skin or
mucus membranes.
There are clearly established standards for growing organic cotton. There
is a specific certification system in place

9
which uses acceptable standards for growing the organic product and
helps consumers know that the product they buy has
been inspected and has been found to be “certified organic”. Those farms
growing organic cotton must maintain extensive
records and must be routinely inspected.
There are several international programs designed to certify and protect
the integrity of organic cotton and other organic
textiles. One of them is the International Federation of Organic
Agriculture Movements and another is the International
Organic Accreditation Services.
Although organic cotton is grown in eighteen different countries, it still
makes up for less than 0.1% of the total cotton
produced worldwide. Part of the problem is that the yields of
conventional cotton are about three times that of organic
cotton. Fortunately, larger textile companies are taking an interest in
organic cotton and the amount of this textile will
likely increase over time.
Currently, consumers can buy organic cotton in the form of clothing for
adults and children, home furnishings, healthcare
products, bedding and bath products, table linens, raw fabric, toys,
diapers and even paper products. Organic, it seems,
is hitting its stride among consumers and sales should continue to
increase.

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USDA Organic? What the Heck is that?
We’ve all seen those little labels, all those letters squeezed in to a quarter
of an inch oval.
If you’re like most people you have a vague idea of the union of the
abbreviation and the word
organic vague being the operative word here.
Asking for additional information crosses our minds at times but then we
retreat suspicious of
the response we may solicit. Without further consideration let’s just
break it down into a
description that offers at minimum clarity to the word organic itself.
Presumably most of us are aware of the acronym USDA, well at least the
US portion of it.
USDA is the United States Department of Agriculture. The department
founded by Good Ole Abe (Abraham Lincoln)
in effort to establish food safety standards, support agricultural
technology and encourage research and development.
What many are not aware of is the fact that the United Stated Department
of Agriculture also serves to reduce hunger
in the United States as well as internationally. How about that?
Webster defines organic as: relating to or derived form living organisms;
a substance of animal or vegetable origin or
something raised without the use of drugs, hormones or synthetic
chemicals. Additionally organic often denotes simplistic,
beautiful and close to nature; the essence of organics breaks down to a
derivative of life only.
As with all things, to gain a deeper understanding of the collective
arrangement one must first comprehend
each individual element of the collective. Now that the individual aspects
of the collective have been examined
and explained the collective arrangement of words can be restored and
defined more clearly.
USDA Organic is a simple label format introduced by the United States
Department of Agriculture that indicates to the
consumer that the product has been inspected by the governing body and
has passed all criteria all criteria required to
carry the label organic.
Does that not shine a bright light on that tiny oval label?

11
In future as you meander through the isles of the your favorite health food
store or grocery store
isles you can rest easy with full clarity when out of the corner of your eye
you catch a glimpse of
that tiny little oval label.
You’ll be fully aware that the product in sight has passed the inspection
of the United States Department
of Agriculture. The label indicates that all required testing has been
conducted and the conclusion is that
Lincoln himself would have consumed this product had he been in search
of something deliciously organic.
Products sporting this label must pass a national standard of production
mandated by the Organic Foods Production
Act implemented in 1990.
National standards established a viable model to offer consumers a
method of distinguishing foods
that could not be otherwise separated providing a verifiable label claim
upon completing inspection.
That little oval label that contains only 11 letters certainly is fully loaded.
What the Heck

12
How do I Know if My Silk is Organic
As silk is made by an organic process, the spinning of silk by silkworms,
many consumers assume that all silk is healthy
for you and that it is completely organic. One of the problems is,
however, that there are no governmental bodies that
regulate whether or not a piece of silk is labeled “certified organic”. In
fact, after the organic silk fiber is created,
things are done to the fiber that, in some consumer’s eyes, make the silk
considered non-organic.
Some providers of organic silk will help make the process more organic
and ethical by using wild silkworms instead of the
blind and helpless Bombyx mori silkworm. The resultant organic silks
are known as “peace silks” or “vegetarian silks” and,
because the worms are different, they will be of a different texture than
their farmed counterparts. These organic silks
will be slightly darker cream colored when raw and don’t accept natural
dyes as easily.
An organic silk made by semi-domesticated moths is called muga silk
and is maid by muga silkworms. This silk is never
bleached or dyed and is a natural golden amber color. Muga silk tends to
be more expensive than other silks and are also
not considered ethical because the silkworm is killed before emerging
from the silkworm.
The eri silkworm creates a fine organic silk that becomes nearly white in
color after it is woven. The caterpillars are
not destroyed in the process of creating this organic silk and the silk is
spun like cotton rather than being reeled onto
spools. This results in a silk that looks and feels more like cotton or wool.
One thing that makes a piece of silk more “organic” than other silks is
whether or not the silk was hand-loomed. Hand
looming silk is an important part of what makes silk a sustainable fabric
in developing countries such as India. In fact,
more than six million individuals are employed in the hand-looming
industry and is environmentally friendly, requiring no
external energy requirements.
Healthy organic silk can be more expensive than synthetic fibers and
certain people are known to have allergies to either

13
domestic silk, wild silk or both. Many of the allergies are related to the
dietary habits of the silk worm. In addition,
organic silk that hasn’t been de-gummed to remove the sericin protein
from the fiber may cause allergic reactions in
sensitive individuals.
An organic silk can quickly become non-organic if producers use
synthetic dyes to dye the fabric. Most silk threads pick
up a great deal of dye and, while they are brilliantly colored, the
chemicals in the dye can cause reactions in sensitive
persons. Some producers use environmentally friendly dyes that can be
considered organic. Unfortunately, one may not be
able to tell anything about the dye just by looking at it.
Some of the best organic silks come in their natural, un-dyed form and
are considered organic for their lack of chemical
dyes added to the fabric. Wild silks and organic silk that has been spun
are often un-dyed and the consumer will be able
to see that when looking at the fabric.
Be careful that your “organic” silk is not of the weighted variety. Some
manufacturers weigh the silk fabric down by
infusing metallic salts into the fabric. Some of the metallic compounds
can be dangerous, including those containing lead,
barium, tin and chromium. Weighted silk feels much heavier than non-
weighted silk.
In the end, the buyer must decide if the silk he or she is buying is organic
enough for them. Those that are weighted or
dyed with synthetic dyes are most likely non-organic. Those fabrics that
have retained their natural color or have been
spun are usually organic and will generally be healthy for you.
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