SNIP...
>You say "Organic agriculture might do well to realize that pesticide
>contamination (though a much more valid issue in other regards) and
>inferior nutritional quality of non-organic foods (if true) have less to do
>with America's dietary inadequacy and lamentably high rate of chronic
>degenerative diseases than the negative aspects of our modern food supply
>and eating habits mentioned above."
>
>I just have to disagree. Both are relevant, but I don't see evidence that
>one is more relevant than the other, or even that they're unrelated.
Hello Patricia,
Thanks for responding. Here's some evidence. Let's look at the relative
impact of nutritionally superior organic food versus dietary habits/food
supply alterations regarding 6 of America's major public health problems
where diet plays a major role: OBESITY, HIGH BLOOD PRESSURE, HEART DISEASE &
STROKE, CANCER, DIABETES, OSTEOPOROSIS. We'll assume, for the sake of
argument, that organic food (esp. fruits and veggies) definitely has notably
higher levels of many vitamins, minerals, and beneficial phytochemicals.
1.OBESITY: Today, some 33% of adults are obese (20% or more over ideal body
weight) which is a major risk factor for 5 out of the 10 leading causes of
non-accidental death in the U.S. The main dietary factors are excess
calories, esp. from fat and sugar, and lack of dietary fiber.
IMPACT OF EATING HABITS AND FOOD SUPPLY ALTERATION: Very important.
Processed food is often more calorie-dense due to higher levels of fat and
sugar and has much less fiber. Inceasing intake of minimally-processed,
"whole" foods (whether organic or not) can make a big difference.
IMPACT OF NUTRITIONALLY SUPERIOR ORGANIC FOOD: Moderate. Any vitamin/
mineral/ phytochemical superiority has little direct impact on obesity, but
it would help minimize some associated health risk factors like heart disease.
2. HIGH BLOOD PRESSURE: Main dietary factors are too much salt, saturated
fat, caffeine, and alcohol and too little potassium, calcium (perhaps),
dietary fiber, folate, flavonoids, and vitamin D.
IMPACT OF EATING HABITS AND FOOD SUPPLY ALTERATION: Very important.
Processed food is often high in sodium and saturated fat while low in
potassium and fiber. Americans need to double intake of fruits and veggies
to meet the new Dietary Guidelines.
IMPACT OF NUTRITIONALLY SUPERIOR ORGANIC FOOD: Moderate impact through
higher levels of flavonoids and (possibly) potassium, and folate found in
organic fruits and veggies.
3. HEART DISEASE AND STROKE - Main dietary factors are too much saturated
and trans fat plus excessive sodium; too little fiber, vitamins (folate, C,
E), flavonoids, carotenoids, potassium; plus, an overwide ratio of omega-6
fatty acids (linoleic) to omega-3 fatty acids (alpha-linolenic and
fish-derived).
IMPACT OF EATING HABITS & FOOD SUPPLY ALTERATION: Very important. Food
processing diminishes dietary fiber and adds sodium and harmful trans fats.
Hydrogenation of soybean oil and altered livestock feeding practices (more
grains less pasture) has widened the omega-6/omega-3 fatty acid imbalance in
meat and eggs. Excessive intake of high-fat animal products and inadequate
fruit and veggie consumption are also key risk factors.
IMPACT OF NUTRITIONALLY SUPERIOR ORGANIC FOOD: Moderate impact through
higher levels of vitamin C, flavonoids, and carotenoids. Meat and eggs from
pasture-fed livestock have a better omega-6/omega-3 fatty acid balance.
4. CANCER (Breast, prostate, colon): Main dietary factors are too much red
meat (all 3 cancers), saturated fat (colon, prostate), and alcohol (breast,
colon) and too little fiber, calcium (colon), lycopene (prostate), and
flavonoids/other phytochemicals (all 3 cancers).
IMPACT OF EATING HABITS & FOOD SUPPLY ALTERATION: Very important. Too few
fruits and veggies along with overconsumption of animal products are major
risk factors. Food processing of grains diminishes dietary fiber.
IMPACT OF NUTRITIONALLY SUPERIOR ORGANIC FOOD: Moderate impact through
higher levels of phytochemicals.
5. DIABETES: Key dietary factors are those promoting obesity (some 80% of
adult-onset diabetics are overweight), excessive saturated fat, and too
little fiber.
IMPACT OF EATING HABITS & FOOD SUPPLY ALTERATION: Very important. Processed
food promotes weight gain and is fiber depleted. High animal product intake
boosts harmful saturated fat.
IMPACT OF NUTRITIONALLY SUPERIOR ORGANIC FOOD: Minimal
6. OSTEOPOROSIS: About 50% of U.S. women over age 50 will suffer from
osteoporosis, including a related fracture. Main dietary factors are too
much protein, salt, alcohol, soft drinks and coffee, along with too little
calcium, magnesium, boron. manganese, and vitamins C and D..
IMPACT OF EATING HABITS & FOOD SUPPLY ALTERATION: Very important. Processed
food is high in salt. Intake of alcohol, soft drinks, and cofee is too
high. The high protein content of meat makes it easy to overdose on this
nutrient. Only 15% of U.S. women over age 35 meet their daily calcium needs.
IMPACT OF NUTRITIONALY SUPERIOR ORGANIC FOODS: Moderate
Again, my point is this: If organic ag really intends to fix up our food
supply it should expand its horizons beyond pesticide/environmental issues
and the likely nutritional superiority of organic food; it should
incorporate nutrition education and the promotion of minimally
processed,"whole" foods along with how to prepare them in tasty, low-hassle
recipes. Given the powerful effects of diet on wellness, it's only logical
that sustainable ag should fully align itself with sustainable health.
Regards
David Leonard