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Don't Panic, Eat Organic!
By
Wayne Gendel
The fall is a perfect time to savour the bounties of Ontario’s
organic harvest. The colours, flavours and textures of organic
produce enhance the look, taste and nutritional value of any
recipe.
Still not sure that eating organic actually makes a difference?
Read on.
Says Wayne Gendel of www.ForeverHealthy.net, Canada's #1
Living-Raw Foods Website, “I remember trying organic when it
first started to become available and it always had more taste!
So compare and see the difference for yourself.”
He goes on to say, “I have researched and found some interesting
facts on the mineral content of organic food versus non-organic.
Our research goes beyond suppliers claims. We find the truth
from original source, exactly how the product is made.”
The following are excerpts from an article by Wayne Gendel of
Forever Healthy.
Mr. Gendel references David Thomas, a researcher who found past
editions of "The Composition of Foods" by McCance & Widdowson,
the Wisden of British nutrition that first came out in 1940. Mr.
Thomas' research refers specifically to trace elements, those
necessary minerals, though in minute amounts, but absolutely
needed by the body to properly function. Since 1940, there had
been a stunning decline of these in all fruits and vegetables:
calcium is down 46%; sodium down 49%; copper down 75%. More
specifically, carrots had lost 75% of their magnesium; broccoli
75% of its calcium; and sodium had disappeared entirely from
certain beans.
One of the explanations for the lower nutritional content has to
do with the nature of modern agri-business, which has dumped
huge quantities of fertilizers, pesticides, etc. on the soil,
increasing the content of the basic NPK growth elements at the
expense of everything else. (NPK is the fertilizer that has the
three chemicals that are necessary for plants to grow.) Excess
of certain man-made chemicals depletes natural minerals.
According to his research, he states, "We all know the
importance of these minerals and the relationship of their lack
to increased illnesses in modern society such as diabetes,
asthma, allergies in general, leukemia, eczema and so on. In the
early 1900's only 1 in 100 got cancer, today one in four for men
and one in five for women have cancer. We have to eat four or
five times as much to get the benefit we did 60 years ago.”
A Harvard University Study from 1996 revealed that a random
testing of various organic produce found 50-300% more nutrients
than non-organic. A study from 1999 from Ritchers University
revealed more nutrients in organic and that non-organic did not
even register certain minerals that were in organic foods!
Results from the most recent study from Tufts University show
that organic has 70% more nutrition than non-organic.
Wayne goes on to state, "One farmer I read about added ground
rock dust to his produce and the results were astonishing. Don
Weaver co-authored a book called "Survival of Civilization" and
came across a product called Flora-Stim. 200 or 300 pounds added
to an acre of soil resulted in substantially higher brix
readings. Brix is a form of sugar/minerals that is prevalent in
quality produce. They tested 3 different kinds of produce grown
by a farmer using the Flora-Stim product".
Here are the results compared to normal commercial grown
produce:
Oranges: 16-37% more juice, 37% thinner skin, 30% more vitamin C
and 234% more minerals!
Watermelons: 12% more vitamin A, 20% more C, 50% more niacin,
10% more choline, 47% more natural sugars, 63% more minerals.
Cauliflower: 218% more vitamins, 40% more B-12, 183% more
niacin.
A word of advice from Wayne:
"Lastly, please eat organic as much as possible. If you cannot
eat organic, don't panic, just do not eat the skins even if you
use vegetable washes - the pesticides, waxes and the like are
very hard to remove entirely!"
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Contact:
Wayne Gendel
Forever Healthy
Tel: 416-962-4400
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