Why Eat Organic? Part II

Rays that Give Rise to Reflection

Radiation consists of exposing food to large doses of radioactivity. It prolongs shelf life by sterilizing the food and kills any insects and parasites present on them. If sufficient quantities are used, not one living cell remains.

While these irradiated foods do not become radioactive, the treatment does affect the food. According to Canada Health, the process has the same effect on a food’s nutritional value as cooking, causing a loss in vitamins. Charlotte P. Brennand, an Extension Food Safety Specialist, defends the process, saying that this deficit is evident following high levels of irradiation, but that at low levels, there is no significant loss of vitamins (www.physics.isu.edu/radinf/food.htm).

Despite assurances by health authorities that irradiated foods are safe, many, such as the Organic Consumers Association (OCA) (www.organicconsumers.org/irradlink.html), remain skeptical. Besides the loss of nutritional value, some also consider resulting carcinogens as a disturbing possibility.

In the United States, products approved for irradiation are wheat flour, white potatoes, fruits and vegetables, herbs and spices, poultry and other meat. Irradiated products are marked with an internationally used logo, a “radura” symbol, although it is not required if only a minor ingredient in the product has been irradiated (www.cdc.gov/ncidod/dbmd/diseaseinfo/foodirradiation.htm).

Organic food is never irradiated.

Saving Chicken Wings

For some consumers, buying organic products demonstrates their respect for nature and the environment.

Organic meats are from animals that are raised on farms where they can graze and roam around freely. Unlike conventional farm animals, they are not crowded together in cages and do not undergo any mutilation. For example, there is no clipping of troublesome birds’ wings. Similarly, males are not castrated and young animals are not separated prematurely from their mothers.

With its refusal of chemical products, organic agriculture also reduces the pollution of groundwater, lakes and rivers. In contrast, conventional agriculture trickles chemical fertilizer, pesticides and medicines into streams, which flow into larger water sources.

Organic farming also advocates crop rotation, which is known to enrich the soil. By refraining from this technique, conventional farming, on the other hand, can deplete nutrients from the soil, necessitating the use of increasingly large amounts of chemical fertilizer.

Better Taste?

The form and appearance of organic fruits and vegetables are less perfect than what we are used to. Without any conservation agent, wax, irradiation or genetic modification, they can seem unappetizing.

Many organic food fans, however, are of the opinion that looks don’t matter, and that these products taste better in spite of their appearances. According to the most enthusiastic ones, the taste of organic food could on its own convert the most recalcitrant proponent of conventional farming and even justify the higher prices.