RS Holistic

–Dr. Eric Chivian, director of Harvard’s Center for Health and the Global Environment, in Veterinary World, Spring 1999.

Benefit of organic

Organic agriculture protects the health of people and the planet by reducing the overall exposure to toxic chemicals from synthetic pesticides that can end up in the ground, air, water and food supply, and that are associated with health consequences, from asthma to cancer. Because organic agriculture doesn’t use toxic and persistent pesticides, choosing organic products is an easy way to help protect yourself.

Organic growers use biological and cultural practices as their first line of defense against pests. Methods include crop rotation, the selection of resistant varieties, nutrient and water management, the provision of habitat for the natural enemies of pests, and release of beneficial organisms to protect crops from damage. The only pesticides that allowed in organic agricultural must be on an approved use, with restricted use.

* Reporting on its study examining pesticide residues in foods bought around the country, Consumer Reports in January 1998 noted: “Our side-by-side tests of organic, green-labeled, and conventional unlabeled produce found that organic foods had consistently minimal or nonexistent pesticide residue.”
Source: “Greener Greens? The Truth about Organic Foods,” Consumer Reports, January 1998, page 13.

A study by Dr Kirsten Brandt at Newcastle University used analysis of organic carrots, apples and potatoes to reveal greater concentrations of vitamin C and chemicals that can protect the body against heart attacks and cancer.

The research could challenge official Government guidelines which say that there is no evidence of organic food being healthier than conventional produce.

That guidance led Environment Secretary and South Shields MP David Miliband to say that organic food was a “lifestyle choice”, though he later added that he ate organic food because of its taste and environmental benefits. But Dr Brandt’s findings will lend scientific weight to the widely-held view that organic food is good for people.

Dr Brandt said: “My research shows that there are benefits. The reason why it’s such a grey area is because it’s extremely difficult to measure the health benefit in any food, but we can say that if you eat 400g of fruit and vegetables per day you would get 20% more nutrients in organic food.”

The new studies found that organic tomatoes had more vitamin C, beta-carotene and flavonoids, which are known to have benefits in the fight against cancer and heart disease, though they also had less lycopene, which is thought to help prevent skin ageing, diabetes and osteoporosis. Organic apple puree was found to contain more phenols, flavonoids and vitamin C than conventional versions.

Dr Brandt – who grows her own vegetables on her allotment at Nafferton, Northumberland – hit the headlines two years ago when she published research that claimed eating carrots could help reduce the risk of cancer.

Sales of organic food rose by 30% last year but until now the health benefits of organic food have been the subject of intense debate, with the Advertising Standards Agency advising against claims of nutritional benefits and the Food Standards Agency cool on those claims.

Peter Melchett, policy director of the organic food pressure group the Soil Association, said: “There is clear evidence that a range of organic foods contain more beneficial nutrients and vitamins and less of things known to have a detrimental health effect such as saturated fats and nitrates.”

By Graeme Whitfield, The Journal

Organic food production is legally regulated. Currently, the United States, the European Union, Japan and many other countries require producers to obtain organic certification in order to market food as organic.

Historically, organic farms have been relatively small family-run farms — which is why organic food was once only available in small stores or farmers’ markets. However, since the early 1990s organic food has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-2% of food sales worldwide. Future growth is expected to range from 10-50% annually depending on the country.

Organic farming methods means production yields are often, but not always, lower than those obtained by conventional farming methods. This is because organic food production does not involve the use of artificial fertilizers, pesticides and other technological aids.

Depending where in Indonesia you purchase organic produce you can expect to pay at least a 20 percent premium. Based on survey, It found organic fruit and vegetables were on average 70 percent more expensive than non-organic – but the gap was shrinking. One factor driving the prices down is the entry into the organic market of the big players.

In countries where organic production is a higher proportion of the overall food production than it is in Australia, the price of organic food is coming down. This is largely due to economies of scale.

Even if we are ego-centric we cannot ignore the compelling reasons to choose organic food. Here are some reasons – not in any particular order:

1. Organic food tastes better. Organic farming starts with the nourishment of the soil, which leads to the nourishment of the plant and, ultimately, our palate. Many people prefer organic food because they consider it tastes better.

2. Organic food production helps protect future generations. The average child receives approximately four times more exposure than an adult, to at least eight widely used cancer-causing pesticides in food. Food choices made in the family and community now, determine our children’s health – not only now but into the future.

3. Organic food has higher levels of nutrients. There is now plentiful research findings that show organic food is far superior in vitamin, mineral and nutrient content. They are especially higher in antioxidants, vitamin C, iron, magnesium, calcium, and phosphorus. Organic foods have higher levels (up to six times) of salicylic acid. Salicylic acid is produced naturally in plants as a protective compound against stress and disease. Salicylic acid acts as an anti-inflammatory and helps combat hardening of the arteries.

4. Organic farming methods prevent soil erosion and build healthy soils. Organic farms protect the environment by building soil organic matter and by mimicking natural systems rather than relying on synthetic fertilisers and pesticides. Compared to soils on conventional farms, organically farmed soils have been shown to have:

* Less nitrogen leaching
* Better nutrient holding ability
* More efficient biological nutrient cycling
* Less runoff and erosion.

Good soil nutrient management planning is critical for any farming operation to optimize plant growth and decrease risks of nutrient leaching and runoff.

Many crops are genetically engineered with the Bt toxin in order to resist infestation from insects. Yet root exudates from these plants release the toxin into the soil, where it retains its activity for at least 234 days, long after its release. This stimulates major changes in soil biota that could affect nutrient cycling processes and reduce soil fertility.

5. Organic farming helps protect water quality. Pesticides and other chemicals widely used in conventional farming contaminate ground water and rivers and pollute primary sources of drinking water.

6. Organic food is free of artificial additives. Organic food doesn’t contain food additives which can cause health problems such as heart disease, osteoporosis, migraines and hyperactivity. The use of antibiotics, anti-microbials, hormones and other growth promotants are prohibited in organic production. In the case that animals are treated with veterinary drugs or chemicals, they are prohibited from being sold as organic. The use of synthetic chemicals as preservatives, colorings, antioxidants etc are also prohibited in the processing of organic foods.

7. Chemical residues are missing or at very low levels in organically produced food. Many studies show that most conventionally farmed foods have pesticide and other chemical residues. Over 400 chemical pesticides are routinely used in conventional farming and residues are often present in non-organic food. Research has shown that 30 percent of insecticides, 60 percent of herbicides and 90 percent of fungicides are known to cause cancer. These chemicals can also lead to nervous and endocrine problems.

Many pesticides and herbicides were registered long before extensive research linking them to cancer and other diseases could be established. Many are endocrine disrupting chemicals (EDCs). Using chemicals to deal with crop pests creates the same problem as indiscriminate us of antibiotics against germs. The germs get tougher and nastier over time, because antibiotics influence their evolution, killing susceptible organisms and selecting resistant ones. It is the same with pesticides and pests – in some places where pesticides have been used longest and heaviest, patterns of insect predation on food crops are now worse than they were before farmers started using insecticides on crops.

Organic growers have pest and disease management strategies that do not use artificial and toxic chemicals.

8. Organic food production uses less energy than conventional food production. Modern conventional farming uses more petroleum than any other industry. More energy is now used to produce synthetic fertilisers than to till, cultivate and harvest crops. Organic farming is still based on labour intensive practices such as hand weeding, green manure, and cover crops instead of chemicals.

9. Certified organic means GE/GM free. Genetically modified organisms are not allowed under the strict organic certification standards.

10. Organic farming practices maintain or enhance seed, crop and ecological biodiversity. According to a study reported in 2004, by New Scientist, ‘organic farming increases biodiversity at evert level of the food chain – all the way from lowly bacteria to mammals’. Organic farming uses traditional seeds, and focuses on a diverse range of plant species – this increases seed and crop biodiversity. Conventional farming relies on monocultures and chemicals to eradicate other plant and insect species – this considerably reduces biodiversity. One of the side-effects of the use of toxic pesticides is the inadvertent killing of non-target animals, plants and insects, which not only reduces biodiversity but may also exacerbate pest management problems by promoting pest resistance. There are far reaching effects from conventional farming and the attendant use of toxic chemicals. Polluted soil and waterways affects all life forms in the ecosystem and reduces biodiversity.

11. Support for small farmers. When we purchase organic food we support traditional farming systems. Most organic farms are small, independently owned family farms of less than 50 hectares. Many family farms have been sold-up during the last couple of decades because of economies of scale – they are not profitable under conventional farming systems. Organic farming could be one of the ways family farms can survive.
12. Organic food has lower nitrates levels. The use of soluble chemical fertilizers has resulted in high nitrate concentrations in many conventionally farmed foods, especially in fruits and vegetables. The leaching of these fertilisers has also resulted in high nitrate levels in some drinking water systems around the world. The nitrate content of organically grown food is usually significantly lower than in conventionally grown

produce. High nitrate levels in food and drinking water are converted to carcinogenic nitrosamines. Nitrates have been shown to impair the ability of the blood to carry oxygen, and may pose a risk of methemoglobinemia.

13. Organic food is not irradiated.

When our food is organic it is produced in an organic farming system without the use of synthetic chemicals or genetically modified organisms. Emphasis is placed on the system and emphasises a holistic farm management approach, using rotations and ruminant animals as an integral part of the system. Organic systems recognise that our health is directly connected to the health of the food we eat and, ultimately, the health of the soil.

In this system soil is central with soil health critical in producing wholesome products without the use of artificial fertilisers and pesticides/herbicides/fungicides etc. Organic farmers aim to produce good food from a balanced, living soil.

In the production of animal products, animal welfare is also an important issue with only free-range animals allowed – under the Australian Organic Standards cages are not permitted. Parasite problems in farm animals are controlled through regularly moving the animals to fresh pasture or areas and other preventative methods, unlike conventional farming where animals are routinely dosed with drugs.

France and Argentine health expert explains that male who infected by pesticide has high probability of reproduction problem. Based on research, pesticide and synthetic chemical could decreases amount of male sperm production. The symptom will increase level of male infertility.

Therefore, let’s do healthy life with consuming food which free pesticide and synthetic chemical, and organic rice is the answer.

Organic Rice Mr OLEN is free pesticide, synthetic chemical fertilizer, and other additive chemical. It’s made by excellent local seed. Mr OLEN has been certificated by PT Superintending Company of Indonesia (Sucofindo), Laboratory of Balai Besar Penelitian Veteriner Agriculture Department of Indonesia Government, Healthy Department of Indonesia Government, and Pusat Penelitian Sumber Daya Hayati dan Bioteknologi Bogor Institute of Agriculture.

We have low minimums to allow for smaller packaging runs as well.

Please contact us to discuss your specific packaging requirements of organic rice and how we can help you achieve your goals.

So, what are you waiting for? Take care yourself and your family from un-healthy product. Consume organic rice right now.