Q: Is there really a difference between organic veg and regular grown veg?
A: The main difference between organic veg and regular grown veg is the pesticides. Besides the fact that these are toxic, they do some interesting things to the veggies as they grow. I’ll use grapes as an example – when grapes are grown organically they are prone to a specific type of mould. Left alone, the grape develops its own fungicide to make it resilient to the mould; when we eat those grapes we ingest that powerful salvestrol that then helps our body resist many types of fungi, parasites and moulds. Grapes that are sprayed with pesticides have no need to develop this remarkable ingredient and so when we eat them they have no real benefit. In fact they are probably more toxic than beneficial because of their thin skin, the same as tomato, the 2nd most sprayed veg after apples.
Fruit and veggies that are grown in soil that is enriched with compost, moopoo or other natural fertilizers also have 1 up on veg growing in depleted soil fortified with chemical fertilizers. The beautiful beneficial minerals originate in the soil. Humans are not designed to eat the soil though; we are designed to eat the plants that have converted the nutrients in the soil to be digestible and usable together with 2 components of soil, humic and fulvic acid. Without these 2 elements, whatever small nutrients might exist in the plant remain inaccessible to our biology. We are all so very deficient in minerals! Our organs simply function less well without them. Diabetics are usually deficient in magnesium. Zinc and chromium. Low thyroid sufferers miss iodine, selenium copper, iron & zinc. Cramp sufferers miss magnesium, potassium, calcium, iron and sodium… And these are just the macro minerals – there are 72 minerals that are available to us, all of which require fulvi and/or humic acid to absorb.
Q: Why do you pay a premium for organic veg?
A: organic veg is really small-scale compared to mass market farming. Scalability takes time, and generally we as a community fail to support the small farmer for any length of time, choosing the convenience of the supermarket over the benefit of the organic produce, and we do so to our detriment. We also want what we want when we want it, not knowing or caring which veg grows in which season. This leads to superstores importing food from all over the world to appease our appetites.
Q: Why should we choose local over imported fruit and veg?
A: Fruit and veg ripen according to the season. As part of nature, the ripening process serves a purpose; as the seed ripens the fruit changes characteristics from hard and green and bitter to soft and sweet and brightly coloured to attract birds and insects and humans, who will eat the fruit and disperse the seeds; imported fruit is picked green, sprayed to retard ripening, irradiated for insects and then sprayed again to artificially ripen at our convenience. At this point the fruit is devoid of any nutrients – no vitamin, rutin, hesperidin and other co-factors. Varicose veins, hemorrhoids, cardiac artery issues, poor circulation and spider veins can all be attributed to food that has no valuable available nutrients (‘dead’ food may not be the only cause, but it’s certainly a contributing factor)
Take-away message : Eat local organic and seasonal wherever possible!