What to Eat: Organic versus Industrial Food
By Shelby Miller – April 15, 2011
Think about the last thing you had to eat. Do you know where it came from?
The answer, likely, is no. The majority of the food you buy at the supermarket or eat at restaurants is a product of a vast industrial complex, a long chain in which food evolves from its original, primary components---wheat, corn, soy, meat, produce---to a commodity that lands on your plate. Some foods, such as an apple, won’t have been altered much from their natural state. Others, like the sweetener you add to your coffee, are barely distinguishable from their original plant and animal forms.
So how have we strayed so far from our hunter-gatherer origins? The evolution of the modern food industry can be attributed mainly to the Industrial Revolution, when scientists created synthetic fertilizers after identifying the role of nitrogen, potassium, and phosphorus in plant growth. These fertilizers allowed crops like corn to be grown cheaply and in large quantities. Several important discoveries followed in the early half of the twentieth century: antibiotics and vaccines meant that animals could be raised in close quarters in controlled animal feed operations (CAFOs), and synthetic pesticides insured industrial farmers wouldn’t lose their crops to disease or insects. Finally, developments in shipping and transportation meant that foods could safely travel long distances for mass distribution.
There’s no denying that the influence of the industrial agricultural behemoth is far-reaching. Many of the foods we now eat are processed, with added preservatives to extend shelf life and added sugars, salt, and fats to create or enhance flavor. The result is that these foods are often high in sodium, saturated fat, and chemicals whose names we can’t even pronounce---let alone understand their effects on our bodies. Moreover, processing invariably robs food of its nutritional components, so that what you find on your grocer’s shelf or in the freezer can be largely empty calories.
It’s not just processed foods that have been altered by science. Even whole foods like fruits and vegetables have been treated with various chemical fertilizers and pesticides---even waxes to enhance appearance. And while we don’t yet know with certainty how all of these additives will negatively impact our health, we do know that growth hormone and antibiotics administered to animals in CAFOs will end up in our bodies upon consumption. According to the European Union’s Scientific Committee on Veterinary Measures, this can potentially lead to developmental problems in humans---such as the early onset of puberty, which has been linked to cancers of the reproductive organs---as well as increased resistance to the antibiotics we take to fight infections.
Another major consequence of the industrial food industry is its impact upon the environment. There are the obvious effects, among them copious amounts of energy and water usage to grow and transport food. But we must also consider the chemical runoff from the fertilizers and pesticides, which pollute the ground and surface water---as do animal waste products. These runoffs can find their way into larger water supplies and pose a danger to the organisms residing there, such as the fish populations in the Gulf of Mexico sickened by farm runoffs traveling down the Mississippi River. The good news? Growing awareness of these effects is causing a lot of consumers not only to question the source of the foods we eat, but to seek out alternatives.
We’ve become so dependent on industrial food production---particularly in the United States---that for a long time we’ve known no other options. This is, in fact, the very origin of the organic food movement: people looking to wean themselves from their dependence on processed, mass-produced food and, more importantly, to know where their food comes from. What began among small, family-run operations, however, has now exploded into chain supermarkets. In fact, because increased demand for organic food has forced the movement to adopt certain industrial practices, a “beyond organic” movement has sprung forth among farmers demanding more stringent standards for sustainable farming, such as ensuring that animals are grass-fed and allowed to roam and graze freely outdoors.
Current “certified organic” standards may differ from country to country, but the general rules are the same. Organic food must be free of synthetic pesticides, herbicides, and fertilizers. Produce may not be genetically modified, and animal products must not contain antibiotics or growth hormone. Additionally, energy-saving production methods and minimal packaging may be required. This goes for processed food, as well. In the U.S., for example, 95 percent of the ingredients in processed food must be organically produced for it to be certified organic.
Because of the standards the organic industry has set for itself, consumers should be able to rest assured that they’re not consuming potentially harmful chemicals, that the animals they’re eating are treated humanely, and that they’re minimizing any negative impact on the environment. However, with the rise in popularity of eating organic has come a slew of marketing campaigns from companies set on demonstrating that their food is “organic,” “natural,” or “made with natural ingredients.” To ensure that what you’re buying is indeed organic, look for the “Certified Organic” label on the packaging, or talk to the growers at your local farmers’ market to find out what practices they use. Finally, consult your country’s Department of Agriculture website to learn its specific standards for organic farming.
By Shelby Miller – April 15, 2011
Think about the last thing you had to eat. Do you know where it came from?
The answer, likely, is no. The majority of the food you buy at the supermarket or eat at restaurants is a product of a vast industrial complex, a long chain in which food evolves from its original, primary components---wheat, corn, soy, meat, produce---to a commodity that lands on your plate. Some foods, such as an apple, won’t have been altered much from their natural state. Others, like the sweetener you add to your coffee, are barely distinguishable from their original plant and animal forms.
So how have we strayed so far from our hunter-gatherer origins? The evolution of the modern food industry can be attributed mainly to the Industrial Revolution, when scientists created synthetic fertilizers after identifying the role of nitrogen, potassium, and phosphorus in plant growth. These fertilizers allowed crops like corn to be grown cheaply and in large quantities. Several important discoveries followed in the early half of the twentieth century: antibiotics and vaccines meant that animals could be raised in close quarters in controlled animal feed operations (CAFOs), and synthetic pesticides insured industrial farmers wouldn’t lose their crops to disease or insects. Finally, developments in shipping and transportation meant that foods could safely travel long distances for mass distribution.
There’s no denying that the influence of the industrial agricultural behemoth is far-reaching. Many of the foods we now eat are processed, with added preservatives to extend shelf life and added sugars, salt, and fats to create or enhance flavor. The result is that these foods are often high in sodium, saturated fat, and chemicals whose names we can’t even pronounce---let alone understand their effects on our bodies. Moreover, processing invariably robs food of its nutritional components, so that what you find on your grocer’s shelf or in the freezer can be largely empty calories.
It’s not just processed foods that have been altered by science. Even whole foods like fruits and vegetables have been treated with various chemical fertilizers and pesticides---even waxes to enhance appearance. And while we don’t yet know with certainty how all of these additives will negatively impact our health, we do know that growth hormone and antibiotics administered to animals in CAFOs will end up in our bodies upon consumption. According to the European Union’s Scientific Committee on Veterinary Measures, this can potentially lead to developmental problems in humans---such as the early onset of puberty, which has been linked to cancers of the reproductive organs---as well as increased resistance to the antibiotics we take to fight infections.
Another major consequence of the industrial food industry is its impact upon the environment. There are the obvious effects, among them copious amounts of energy and water usage to grow and transport food. But we must also consider the chemical runoff from the fertilizers and pesticides, which pollute the ground and surface water---as do animal waste products. These runoffs can find their way into larger water supplies and pose a danger to the organisms residing there, such as the fish populations in the Gulf of Mexico sickened by farm runoffs traveling down the Mississippi River. The good news? Growing awareness of these effects is causing a lot of consumers not only to question the source of the foods we eat, but to seek out alternatives.
We’ve become so dependent on industrial food production---particularly in the United States---that for a long time we’ve known no other options. This is, in fact, the very origin of the organic food movement: people looking to wean themselves from their dependence on processed, mass-produced food and, more importantly, to know where their food comes from. What began among small, family-run operations, however, has now exploded into chain supermarkets. In fact, because increased demand for organic food has forced the movement to adopt certain industrial practices, a “beyond organic” movement has sprung forth among farmers demanding more stringent standards for sustainable farming, such as ensuring that animals are grass-fed and allowed to roam and graze freely outdoors.
Current “certified organic” standards may differ from country to country, but the general rules are the same. Organic food must be free of synthetic pesticides, herbicides, and fertilizers. Produce may not be genetically modified, and animal products must not contain antibiotics or growth hormone. Additionally, energy-saving production methods and minimal packaging may be required. This goes for processed food, as well. In the U.S., for example, 95 percent of the ingredients in processed food must be organically produced for it to be certified organic.
Because of the standards the organic industry has set for itself, consumers should be able to rest assured that they’re not consuming potentially harmful chemicals, that the animals they’re eating are treated humanely, and that they’re minimizing any negative impact on the environment. However, with the rise in popularity of eating organic has come a slew of marketing campaigns from companies set on demonstrating that their food is “organic,” “natural,” or “made with natural ingredients.” To ensure that what you’re buying is indeed organic, look for the “Certified Organic” label on the packaging, or talk to the growers at your local farmers’ market to find out what practices they use. Finally, consult your country’s Department of Agriculture website to learn its specific standards for organic farming.