Organic Food IS More Nutritious!

“Organic food is even more nutritious, of course, if you enjoy it raw, with all the fresh, whole nutrition intact and no toxins created by cooking!”

Organic food IS more nutritious, especially if fresh, and eating it is vital to good health; let those who claim otherwise try to prove their case! I still see articles in reputable magazines stating that there is no nutritional difference between organic produce and regular supermarket food. I’ve even repeatedly received this erroneous information from Agricultural Extension offices and Professors of Agriculture at “reputable” State Universities…although one Professor, probably safely tenured, told me in hushed tones that “of course, most of our funding comes from chemical companies.” Here’s how I found the truth. In May of 1995, when I thought I was pretty healthy, a business acquaintance talked me into trying an unusual food supplement. After some misgivings I did, and became astounded at my improved health…lowered weight after a 30 year losing battle, more energy, loss of a chocolate addiction, and additional pleasing results. Testimonial tapes from different food supplement companies disclosed that others claimed similar amazing results.

This quite unexpected situation led me into an ongoing research into “why” and a continuing study of the links between soil fertility, plant nutrition, and animal/human diet and health. I’m now to the point where I can argue with “experts” and often win. Here’s the proof that organic produce is more nutritious and necessary for good health…let’s build the case step by step:

First, Dr. Westin A. Price, DDS, of Cleveland, Ohio, wondered about negative trends in dental cavities in the late 1930s. He examined 14 native tribes in places like Africa, the far North, New Zealand, Australia, South America. Dr. Price found that where original native diets were followed there was very little evidence of dental cavities. BUT, when modern white flour, white sugar, and canned foods were introduced, not only did dental cavities increase markedly, but the next generations of these people developed poor bites, restricted nasal breathing, cavities, and often other physical deformities. These findings were implicit evidence that malnutrition even negatively affects DNA! The original native diets varied from sea oats, to fish, various plant crops, insects, animal blood, etc. and they were richly natural, organic, and not polluted with pesticides. The Price-Pottinger Foundation was formed to republish Price’s 1939 book, Nutrition and Physical Degeneration, from time to time, until the world wakes up to its message. The last updated 1989 publication carried endorsements from leading authorities, one of whom, Dr. H. L. Newblood, MD, said, “This is the most important book ever written.” However, as the age of NPK (Nitrogen, Phosphorus, Potassium) salt based fertilizers became dominant, and wonder drugs turned medical schools away from nutrition – from post W.W.II to the present – this information fell by the wayside according to Dr. A. Hoffer, MD, Ph.D. He added “Recent research has shown that, on a uniformly poor diet, the offspring of each generation deteriorates more and more. Unless we begin to take the message [of Dr. Price] seriously …I think we are in for major health catastrophes.”

Second, in 1948 a remarkable study was sponsored by Reader’s Digest, and conducted at Rutgers University by a team led by Dr. Firman Bear. This was before the age of “organic gardening” and examined the differences in nutritional content of commercially raised snapbeans, tomatoes, cabbage, spinach, and lettuce as grown in 10 different states covering South Carolina to New York to Colorado. Findings: trace mineral and nutrient content vary considerably, are affected by geography, climate, fertilizing and liming practices, and that the “variation is of considerable significance to [the health of] animals and man.” Third, during WW II, Prof. William Albrecht, one of the greatest soil scientists ever known, then a department head at the University of Missouri, analyzed 70,000 US Navy dental records as a function of where in the US it was that the sailors were born and raised. Findings: Sailors from the topsoil rich midwest had far fewer dental cavities than sailors from other parts of the US where the soil was more eroded and less rich in nutrients.

Fourth, more of Dr. Albrecht’s work showed how animals like cows and sheep would naturally seek out more nutritious pasture…areas where overgrazing had not occurred, where a mound of hay had been left to rot, adding nutrients back into the soil, etc. Albrecht made a film “The Other Side of the Fence” demonstrating this information.

Fifth, in 1993, Doctor’s Data Lab, in Chicago, did a study published in the Journal of Applied Nutrition, Vol. 45, Issue #1. For over two years, researchers collected specimens of similar variety and sizes of apples, peas, potatoes, corn, etc. from Chicago area organic food stores and supermarkets, just as would a local shopper. Their lab test results showed that organic produce had TWICE the nutritional element content of regular supermarket produce, on a fresh weight basis (how else would one buy fresh food?!) and far less of the dangerous heavy metal residues; aluminum, lead, and mercury.

Sixth, also in 1993 came the book Genetic Nutrition: Designing a Diet Based on Your Family Medical History, by Drs. Simopoulos and Herbert, and B. Jacobson. They showed that as ancient man settled in different parts of the world, dietary practices and natural selection led to adaptations such as Eskimos easily eating high fat/fish diets but having trouble assimilating carbohydrates, Finns and many European peoples adapting to dairy products while Asians easily able to eat fish and rice had a lactose intolerance. However, I found the authors did not comment on the link between soil fertility, plant nutritional content, and animal/human health. So, I wrote to Dr. Simopoulos and received a most cordial reply including a copy of her article published p. 1412, The New England Journal of Medicine, Nov. 16, 1989. It showed favorable fatty acid levels to be far higher in chicken egg yolks from wild purslane and range fed chickens than from commercial supermarket eggs.

Seventh, in 1993 came the book Super Nutrition Gardening by William Peary and Dr. William Peavy, an understudy of Dr. Albrecht. The authors show that a one-acre planting yielding one ton of tomatoes will remove 800 pounds of the soil’s mineral nutrients, the rest of the weight coming from air and water. With 23 elements essential to human health being taken out of the soil, obviously just fertilizing with NPK, and perhaps calcium, hardly replaces what is withdrawn. (16 elements are declared essential for crop growth, according to the Soil Science Society of America, which is oriented toward farm crop yields and not primarily your health.) Further, excessive NPK fertilizing displaces the absorption of other minerals, AND even produces nitrate forms of nitrogen within the plant tissues, not good for human consumption. Zinc, selenium and other minerals are already known as in severe shortage in both soil and human health. The authors show how to analyze your soil, add rock dust and other needed nutrients, and produce food rich in nutritional elements. MDs S. Davies and A. Stewart are quoted, “the quality of (regular commercial) food is often so poor that the actual nutrient intake in terms of vitamins and minerals is inadequate and can produce disease.”

It is NOW, when more and more lay persons and health care professionals are becoming frightened over soaring health care costs, increases in degenerative diseases like cancer, diabetes, and heart problems, and the increase of antibiotic resistant strains of killer “bugs,” that attention is coming back to the vital role played by nutrition. Strong immune systems tend to fight off diseases. The immune “system” is basically the health level of each of the body’s trillions of cells. And, the best cellular health can only come from sound nutrition, including the all important micro-elements.

Eighth, famed medical researcher, Dr. M. Colgan, in his 1994 book, The New Nutrition, says about iodine, “About 50 micrograms (millionths of a gram) per day is sufficient for most people. This is still an amount so tiny you could hardly see it on the head of a pin.” About Vitamin B12, where only a few micrograms per day are needed, “without it one declines into pernicious anemia, leading to blindness, insanity, and death.”

CONCLUSION:

There is sufficient authentic and legitimate research, along with common sense, that shows your best nourishment AND HEALTH comes from obviously more nutritious organic food, much of it eaten fresh and raw to assure live enzymes and vitamins. So, grow your own soil enriched organic food and eat it freshly picked. It is even smart to grow your own sprouts, especially in winter, first soaking the organic seeds in a liquid kelp type fertilizer, and then spraying them with same while they grow. Next best: buy certified organic produce, from local organic farmers when possible. Given the practicalities of travel, urban living, etc., it is also wise to take an organic whole food supplement. Stay with whole foods to keep your body in balance, unless competent testing by a licensed health care practitioner discloses a specific need in addition. Don’t let anybody tell you otherwise. The proof IS there! The odds favoring your having a long healthy life depend upon your following the organic food pathway. Social critics like John Robbins in his books Diet for a New America and Reclaiming Our Health…, and Charles Walters in his acres USA publications, describe the wrongs coming from reliance on vested interests surrounding America’s allopathic medicine and agribusiness industries. Our degraded health as individuals and as a nation are described. Certainly change is needed. We should all legislatively push for open competition in the health care field, and more small organic farms. But massive change takes time, and one needs to be aware of the dilemma of poor old Dr. Semmelweis, who went insane 100 years ago trying to get Doctors to wash their hands before traveling from examining a cadaver to delivering a baby.

This article was first published in the November 1997 edition of the Townsend Letter for Doctors and Patients.

Bob Heltman is President of Leading Edge Products & Services Co., and is an independent scholar and freelance author who has published in numerous magazines. You may reach him on Internet: bobh@ioa.com

< |||| > 1 2 3 4 5 6 7

Study: Eat Legumes, Live Longer

Posted on February 28th, 2005 in Uncategorized by Vegan Raw Diet Advocate Comments Off on Study: Eat Legumes, Live Longer

Eating legumes has benefits, you live longer! This, according to a study from the National Ageing Research Institute in Melbourne, Australia that followed a cross-cultural section of the elderly (over 70) to reveal the longevity benefits of eating beans, lentils, tofu, soy, peas, miso, and nuts.

PubMed, National Library of Medicine: “Legumes: the most important dietary predictor of survival in older people of different ethnicities.”

“Nutrition plays an important role in the maintenance and improvement of human life expectancy. … There is a 7% – 8% reduction in mortality hazard ratio for every 20g increase in daily legume intake. Conclusions: This longitudinal study shows that a higher legume intake is the most protective dietary predictor of survival amongst the elderly, regardless of their ethnicity.”

  • » Comments Comments Off on Study: Eat Legumes, Live Longer

Study: Too Much Red Meat Bad for Long-Term Health

Posted on February 24th, 2005 in Uncategorized by Vegan Raw Diet Advocate Comments Off on Study: Too Much Red Meat Bad for Long-Term Health

More evidence that vegetable protein is the healthier choice and actually protects against developing heart disease. Good long term study (15 years) that suggests by avoiding red meat and dairy in your diet, your reduce your chances of developing heart disease by 30 percent.

Yahoo! News – Too Much Red Meat Bad for Long-Term Health:
“After following nearly 30,000 women for 15 years, investigators found that women were more likely to die from heart disease if they often substituted red meat for carbohydrates. In contrast, swapping vegetable sources of protein for carbs appeared to protect women from heart disease.

‘Our main finding was that animal compared to vegetable sources of protein seem to have a different effect on dying from heart disease,’ study author Dr. Linda E. Kelemen from the Mayo Clinic College of Medicine in Rochester, Minnesota told Reuters Health.

For this reason, she recommended that people who want to follow high protein diets should stick with vegetable proteins such as tofu, nuts and peanut butter, or healthier meats like chicken or fish.”

  • » Comments Comments Off on Study: Too Much Red Meat Bad for Long-Term Health

Mercury, Fish and EFA’s? Another Vegan Benefit

Posted on February 21st, 2005 in Uncategorized by Vegan Raw Diet Advocate Comments Off on Mercury, Fish and EFA’s? Another Vegan Benefit

Essential fatty acids are an important part of a well balanced diet, especially if you’re trying to lose weight. What is surprising is that many people don’t know fat is essential to maintaining normal weight as well as many other health benefits. Our country has fallen in love with “low fat”… and in part, it’s making many people fat. If your body senses a lack of fat intake, it starts storing it… and surprise, surprise, you stay fat!

Fish is routinely recommended by many as a great source of EFA’s although there’s one small problem.

“…nearly all fish and shellfish contain traces of mercury.”
FDA / EPA What You Need to Know About Mercury in Fish and Shellfish

“Children under age 5, nursing mothers and women who are pregnant or trying to conceive should avoid fish with the highest mercury levels — tile fish, swordfish, king mackerel and shark. They should also limit their fish intake to no more than 12 ounces a week of fish and shellfish that contain low levels of mercury, foods such as shrimp, salmon, pollock, canned light tuna and catfish.

Albacore tuna is higher in mercury than canned light tuna, so consumption of albacore tuna should be limited to nor more than six ounces a week, the experts write.

Eating a variety of fish may reduce the potential negative effects of environmental pollutants. Try to avoid farm-raised fish, which tend to have more fat and calories and slightly less protein than wild fish. Farm-fed fish may also contain higher levels of contaminants due to toxins in their feed, according to the experts.”
HealthDay

Why is mercury bad? Well, for many reasons, and the report above, directly from the FDA plays down the effects on everyone except for young children, and pregnant and nursing women. Unfortunately it’s a little more serious than that:

“Canadian scientists studying the toxic effects of mercury have made a major breakthrough, showing for the first time how the metal that gave rise to the expression ‘mad as a hatter’ actually debilitates and destroys parts of nerve cells.

The finding, announced yesterday, is likely to raise further controversy over exposure to mercury in dental fillings and food, and provide new clues to the development of Alzheimer’s disease.

Three scientists at the University of Calgary exposed the brain cells of snails to small amounts of mercury and found the damage caused by the silvery-grey metal was similar to that seen in brains of humans suffering from Alzheimer’s.

The protein in snail brain cells is identical to that in the nerves of human and other higher animals.

One of the co-authors of the paper, Dr. Fritz Lorscheider of the university’s faculty of medicine, said the research highlights the need to reduce public exposure to mercury. The experiments used mercury levels that are typically found in people who have a large number of amalgam fillings.

“What it really means is that we . . . need to be far more concerned about sources of mercury exposure,’ Dr. Lorscheider said.

A paper outlining the findings is being published as the cover story in the April issue of the British journal NeuroReport.

Almost everyone in North America is exposed to trace amounts of mercury. Fillings emit mercury vapour when people chew. Mercury concentrations have been rising in many seafoods, as fish absorb metal dispersed by coal-burning power plants and mining.

Until now, scientists have known that mercury is a potent nerve poison, causing tremors, loss of memory, insomnia, depression and personality changes, but they did not understand how.”
Scientists unlock mystery of mercury’s harmful effects

I don’t know about you, but would you knowingly eat a poison that could cause tremors, loss of memory, depression and countless other effects. Would you feed it to your children? Especially if you had options? Since you can get EFA’s from many other sources, why risk your health and the health of your children? Is it worth it?

To me, another reason for the vegan diet… for your health and your life.

Peace.

  • » Comments Comments Off on Mercury, Fish and EFA’s? Another Vegan Benefit

Top 10 Reasons To Be Vegan

Posted on February 17th, 2005 in Uncategorized by Vegan Raw Diet Advocate Comments Off on Top 10 Reasons To Be Vegan

Ok, so you want to find out more about becoming vegan. Maybe you want to lose weight, maybe you want more energy, maybe you’re just curious. Here are the top 10 reasons why I believe being vegan is the best diet for your health and life:

  • Instant Conversation Starter – Everyone either has an opinion or is curious about vegetarians and vegans. Over 10 million American have now accepted a vegetarian diet and 20 million more are trying it out. You’ll never be stuck when striking up a conversation!
  • Enjoy Delicious, Nutritious, Healthy and Pure Foods – Since becoming vegan almost 15 years ago, I’ve had the pleasure of tasting some of the most delicious variety of foods. Do a little research on the web and see how many vegan recipes are available. Since the vegan diet is growing in awareness, more resources (recipes, foods, information, restaurants) are becoming available making it easier to prepare awesome, delicious and healthy meals. Almost every animal based food has been altered in one way or another. From infected beef (on average, one cubic inch of inspected prime choice beef have 1,000 parasite larva in it), to hormones and other substances found in chicken and meats, to toxins in fish (recent reports from ABC’s PrimeTime Live revealed over two-thirds of tested fresh fish had toxic levels of PCB’s and 25% had toxic levels of mercury)… eating animal based food is dangerous to your health. Although there is genetically modified and pesticide residue produce on the market, if you buy fresh and organic, you are as close as you get to the healthiest food on earth.
  • Have More Time – Preparing most plant-based dishes (also see above), especially raw, on average is faster and easier, leaving you more time to relax and enjoy your meals, family and friends. Growing up with a chef in the family, I saw my mother spending hours and hours preparing meat based dishes in her business. Since then I’ve watched family and friends sometimes spend days creating meals and feasts on holidays. After becoming vegan, on average I’ve spent no longer than 15-20 minutes preparing a meal… only longer on occasion. Even shopping is faster. The produce sections are usually next to the entrance in most grocery stores.. most of your foods are conveniently located in one area.
  • Don’t Worry About Cholesterol – Plant-based foods have zero cholesterol. Eat all the plant-based foods you want and you’ll most likely see a drop in your cholesterol levels, never a gain.
  • Don’t Worry About Your Weight – On average, vegans maintain healthy weight levels. Combined with activity, exercise and stress management, if you are vegan, the probability of you having a weight problem is low. If you’re currently overweight, becoming vegan is one of the healthiest and fastest ways to lose weight naturally and keep it off for life.
  • Overcome Health Challenges – Your body is amazing. Given the opportunity, it can heal itself. That’s how it was designed. The vegan diet gives your body more energy, more tools to rid toxins and more nutrition to enhance your immune system and fight off viruses, germs and disease more efficiently. Nagging health problems often disappear, certain aches or pains seem to subside, and the chances of overcoming serious health challenges are excellent. Medical studies and research now report that most diseases are “diseases of the fork” and in one way or another largely linked to what we eat, in particular animal foods. You’d be surprised to know that every day in America 10 people die as a direct result of food poisoning after eating chicken, and 10,000 more get sick. Chicken is the most common source of food poisoning, more than any type of meat.
  • Spend Less on Health Care – If you are healthier, as most vegans are, you will spend considerably less money on doctors visits, insurance, hospitals and medication as well as having more time to enjoy life (rather than being sick). Also, when’s the last time you heard about someone getting food poisoning from fruits or vegetables?
  • Have More Energy – One of the most common side effects of a vegan diet is more energy. The answer to why is simple. Your body spends less time and resources digesting animal products (they are much less efficient to digest and assimilate into your system – most fruits and vegetables are easily digested) so you automatically have more energy. I remember when I used to eat meat that often after a meal, I would have an overwhelming desire to take a nap. This feeling isn’t uncommon, especially after reading a recent survey that reported 43% of Americans felt they were sleep deprived enough that it affected their day-to-day lives. With over 60% of Americans overweight or obese, there seems to be some evidence of a link.
  • Feel Better – It’s common to hear from vegans that one of the main reasons they decided to stay with the vegan diet is because they just plain feel better. You are lighter on your feet, you’re more in tune with your body, you feel the effects of unhealthy or animal-based foods faster, and you have a more relaxed and peaceful composure.
  • Live Longer – Studies show that on average, vegetarians (and vegans as well) live longer and have fewer diseases.
  • No Disadvantages – That’s right, there are no disadvantages to eating a vegan diet that I’ve found! It’s hard to find someone that will defend eating meat as being healthier or more advantageous for you. Only positive benefits await you when you decide to be vegan!

There you have it, my Top 10 Reasons To Be Vegan. It’s clearly been one of the best decisions I’ve made and has changed my life significantly for the better. Feel free to contact me if I can help with any questions. I hope this has helped you in making an informed decision (or at least interesting reading :) )!

Peace.

  • » Comments Comments Off on Top 10 Reasons To Be Vegan