Why Eat Organic by Sandi Star

WHY EAT ORGANIC?  

This article is by Sandi Star, Holistic Health Practitioner, Certified Nutritionist, and founder of Karmic-Health.com.

Why Eat Organic – The Inside Scoop with Sandi Star of Karmic-Health.com“By eating organic foods, you limit your exposure to synthetic insecticides, fungicides and herbicides, because organic farming avoids using these chemicals. Additionally, by eating organic foods, you limit your intake of growth hormones and antibiotics, because organic meat and dairy farmers are prohibited from using hormones and antibiotics in organic livestock and dairy production. Finally, by eating organic foods, you limit your intake of GMO (genetically modified) foods because organic farmers cannot raise genetically modified crops or livestock — or use production aids/feeds that are genetically modified.” Sandi J. Star, HHP, CNC, Founder of  KarmicHealth.com

 The Organic Difference

Sandi Star has been eating and recommending organic foods for some time. It’s an important part of her service as a Health Practitioner. She believes it’s  important for us to know why we would go to the store and pay more for our food:

Can we justify our commitment to preventative medicine, which is what food is supposed to be.

We pay for your health now by buying organic and non-GMO food, or we pay later in health care costs. This is what Sandi Star tells her patients. She believes that our food needs to be our medicine because good nutrition is what makes our body thrive. Sandi doesn’t think enough of us are questioning where our food comes from, or that we have a good understanding about the toxic affects that Monsanto’s GMOs have on our diets.

PESTICIDES ARE AN ESTIMATED $35 BILLION INDUSTRY ACCOUNTING FOR MORE THAN 2.5 MILLION TONNES OF CHEMICALS DEPOSITED INTO THE ENVIRONMENT ANNUALLY

EAT ORGANIC – THE INSIDE SCOOP:

When it comes to Monsanto’s RoundUp, remember non-organic animals are fed grains and foods that are sprayed with RoundUp — and we are eating what they ate — RoundUp is present in the muscle of meat. Cows are rapidly fattened up with grain-based feeds, usually made with a base of soy or corn. The conventionally raised cows are often given drugs and hormones to grow faster, as well as antibiotics to survive the unsanitary living conditions. Cows are meant to eat grass which gives them a lot of Omega’s in the meat whereas cows fed grains cause inflammation in our body. Big difference.

There are new antibiotic rules for 2017 you might have seen news about that are worth a further look. Farmers are being required to work with a Veterinarian to treat their livestock with antibiotics. Antibiotics and hormones are a serious issue within the meat industry because farmers are now obtaining antibiotics without a prescription. We have to question the integrity and expertise of each veterinarian working with farmers and hope they use these drugs only when necessary. Remember, antibiotics are prohibited in organic farming. Organic Farmers take care of the environment by allowing the cows to graze in fields as opposed to keeping them confined where disease can easily spread.

The National Organic Program (NOP) develops the rules and regulations for the production, handling, labeling, and enforcement of all USDA organic products. This process, involves input from the National Organic Standards Board (a Federal Advisory Committee made up of fifteen members of the public) and the public.

Why Eat Organic – The Inside Scoop with Sandi Star at Karmic-Health.comThe “organic” food label identifies food grown with sustainable practices that:

Rely on natural biological systems for pest and weed control, synthetic pesticides, herbicides and soil fumigants.

Improves the quality and fertility of our soil

Protects water quality locally, nationally and globally

Reduces soil erosion

Reduces the impact of agriculture on our environment

Produces high quality, nutritious and great tasting food

Does not use genetic engineering

Does not use sewage sludge as fertilizer

WE GET MORE NUTRITION EATING ORGANIC!

Here are some studies:

In a 2002 University of Missouri study, chemists were shocked to discover that smaller, organically grown, oranges delivered 30 percent more vitamin C than the large conventionally grown ones. Certified nutritionist Virginia Worthington found that a serving of organic lettuce, spinach, carrots, potatoes, and cabbage provided the recommended daily intake of vitamin C, but not so for the same veggies grown by conventional farming.

Worthington reported that organically grown fruits and vegetables outpaced their conventional counterparts with as much as 27% more vitamin C, 21% more iron, 29%t more magnesium, 13.6% more phosphorus, and 18% more polyphenols. Polyphenols are a group of plant compounds such as bioflavonoids, flavanols, and pycnogenols. They are anti-inflammatory and have a wide range of health benefits, including protection against allergies, arthritis, heart disease, cancer and more. The organics also showed 15% fewer nitrates and heavy metals than the conventional foods.

Here’s another interesting point. These phytonutrients, such as polyphenols and antioxidants, protect both people and plants. Pesticides — insecticides, herbicides, and fungicides — actually block a plant’s ability to manufacture these important plant compounds. Without them, plants are handicapped and too weak to fight off pests. The organic farmer, on the other hand, builds up these important nutrients by feeding the soil, emboldening the plants to naturally defend themselves against pests and disease.

In a study of antioxidants in organic and conventionally grown fruits, scientists found higher concentrations of valuable vitamin C, vitamin E, and other antioxidants in the organic foods. They theorized that the organically grown fruits developed more antioxidants as a defense and repair mechanism against insects when grown without the use of pesticides.

A 2007 study by researchers at the University of California-Davis, for example, found that organic tomatoes had nearly twice as much flavonoids as industrial tomatoes. Flavonoids such as quercetin, kaempferol, and naringenin have been found to reduce cardiovascular disease. The UC-Davis study suggested that industrial tomatoes may have fewer of the metabolites because they are over-fertilized. When researchers at Washington State University compared organic strawberries and industrial ones, they found that the organic berries had 8.5% higher antioxidant activity, 9.7& more ascorbic acid, and 10.5% more phenolic than industrial berries. Finally, a January 2011 study published in the Journal of Dairy Science found that milk from cows raised organically in the UK had higher levels of beneficial fatty acids.

THE DIRECT TOXICITY OF ROUNDUP/GLYPHOSATE

Glyphosate (the active ingredient in RoundUp) is presented by Monsanto as a benign chemical for weed control which is inactivated in the soil. However, this is far from the case. Glyphosate interferes with enzymes in plants and microbes because of its ability to chelate (bind) trace metals and by its antibiotic action (RoundUp is patented for both). Other chemicals used in formulated products sold to farmers and gardeners enhance RoundUp’s toxic effects.

Commonly claimed to be only present in higher plants for production of essential amino acids, alkaloids etc., WRONG – important – microbiota in soils supports plant growth mineral uptake mammals supports gut organisms,

GLYPHOSATE: A MULTI-FUNCTIONAL BIOLOGICAL MOLECULE :

Kills SOIL bacteria, compromising soil quality and plant growth.

Kills GUT bacteria – compromising digestion, contributing or leading to Leaky Gut/Gut Permeability, Irritable Bowel Syndrome, Crohn’s Disease, Celiac Disease, Gluten Intolerance, Autism, Obesity, Cancer and Endocrine Disruption.

I could go on and on. There is a lot of research showing the toxic effects of RoundUp despite Monsanto’s continuing claims that it is safe. RoundUp is not safe and there are numerous studies that prove it.

ROUNDUP INGREDIENTS:

I looked up the MSDS (Material Data Safety Sheet) on Round Up and found the following:

Active ingredient Potassium salt of N-(phosphonomethyl) glycine; {Potassium salt of glyphosate} Composition COMPONENT CAS No. % by weight (approximate) Potassium salt of glyphosate 70901-12-1 49

Other ingredients 51. The specific chemical identity is being withheld because it is trade secret information of Monsanto Company. Needed to put that in bold!

Now doesn’t every ingredient in everything else that has to do with food legally have to be disclosed? This is interesting because on the MSDS it clearly states Do NOT contaminate water when disposing of rinse waters. That alone would make me nervous to try it on food and one of the obvious reasons to go organic.

It also has a list of ECOLOGICAL information showing the toxic effects on our ecological system. It goes on to say it is “practically nontoxic” to our honey bee. What do they mean by “practically” anyhow? My question would be then why are we losing so many of these bees and what else could possibly be doing it? According to Monsanto’s website they are working with organizations to save the bees which puts out a mixed message. Let’s just stop putting toxic chemicals in the ground to begin with.

Advice to doctors it goes onto say; This product is not an inhibitor of cholinesterase which is basically denying studies that show it inhibits an enzyme from breaking down acetylcholine thereby increasing both the level and duration of action of the neurotransmitter acetylcholine, which as we know can cause neurological concerns.

CONCLUSION

This is a huge area in need of awareness and more research so I invite you to start your own research by questioning where your food comes from for starters. I’ve dedicated many years in creating awareness that will impact our nation’s focus on disease prevention. I am so grateful I had that curiosity years ago, as it changed my life, my health and my appreciation for old school ways of farming. Just as we give our kids the nutrition and support they need to grow into healthy, productive adults with a purpose, we should also support our food systems that fuel them.

SOME GREAT RESOURCES:

CCOF works to level the playing field for California’s organic producers. CCOF members and other supporters came together to help pass the recently enacted California Organic Food and Farming Act (COFFA). COFFA ends duplicative paperwork for CCOF-certified farmers and makes other important reforms to support the next chapter in organic agriculture.

Learn about COFFA and how you can get involved in other CCOF-led campaigns at https://www.ccof.org/advocacy

Oregon Tilth is a leading nonprofit certifier, educator and advocate for organic agriculture and products since 1974. Their mission to make our food system and agriculture biologically sound and socially equitable and find practical ways to tackle big challenges. Their mission is to balance the needs of people and planet through focus on core areas of certification, conservation, social equity, policy and the marketplace.

Learn more about getting involved at https://tilth.org/about

The Agricultural Marketing Service (AMS) administers programs that create domestic and international marketing opportunities for U.S. producers of food, fiber, and specialty crops. AMS also provides the agriculture industry with valuable services to ensure the quality and availability of wholesome food for consumers across the country.

Learn more at https://www.ams.usda.gov/about-ams

SOURCES:

[1] https://www.ams.usda.gov/rules-regulations/organic

[2] http://www.organic.org/articles/showarticle/article-46

[3] http://www.sciencedaily.com/releases/2011/01/110116214603.htm

[4] http://sustainablepulse.com/2014/07/02/uk-parliamentary-meeting-brings-dangers-roundup-public-focus/#.WNAm0W_yuUm

[5] http://www.roundup.ca/_uploads/documents/RT540Liquid-Canada-EN.O15.pdf

[6] https://en.wikipedia.org/wiki/Acetylcholinesterase_inhibitor

Preventing Cancer wIth Sandi Star – Using Food as Medicine LISTEN HERE

Living Gluten Free by Sandi Star New Edition HERE

Nutritional Coaching with Sandi Star HERE

Rebecca Spector at the Center for Food Safety

Rebecca Spector at the Centor for Food Safety InterviewWe interviewed Rebecca Spector, West Coast Director at the Center for Food Safety. Listen and learn about food issues and how to join with her to change our world.

Rebecca ran an organic farm for ten years, and she studied organics and environmental issues in college. California farming showed her the intersection between the environment and farming.

In our interview, Rebecca talked about how we can avoid GMO foods by avoiding 5 specific crops: Corn, Soy, Canola, Cotton, Sugar Beets, and GE Alphalfa mostly used for animal feed.

Myth: 80% of our food is GMO. This myth refers to processed foods. Whole foods that we buy fresh are primarily not GMO. Processed foods like crackers and breads with lots of ingredient or made with corn, soy and canola may very well contain GMOs. We now have the availability of foods with the “No GMO” label. Look for them at your healthy food stores.
popcorn and pesticides video
Hear Rebecca talk about the connection between GMO crops and allergens. GMOs create new allergens by splicing one food into another. This will result in an allergic reaction in the final product if a person is allergic to the food that was spliced in.

Good News! So many countries around the world require GMO labeling, or they have banned GMO crops all together! The numbers increase almost weekly, and you can get involved by joining with Center for Food Safety.

Confused about which fish are safe? Listen to Rebecca’s interview and hear why wild salmon is better, and Pacific vs. Atlantic. She suggests getting the SeaFood Watch APP from the Monterey Bay Aquarium on your cell phone so it is close by when you shop.
Rebecca Spector at the Center for Food Safety

Bees and butterflies are critical to our food supply. Rebecca is working on that too!

Check out the FREE reports, fact sheets, videos, Non-GMO shoppers guide, and a lot more at the Center for Food Safety. Get involved, join their newsletter and receive notices and easy to sign petitions on issues you care about. Let legislators know what you want and make change in how your food is produced.