Organic juice - choosing a juicer

Last December I looked at some of the reasons motivating me to continue preparing fresh organic fruit and vegetable juices for my family. For those of you who are interested in making your own juice, I thought I’d take a look at the various technological options available to you.

There are many implements and appliances available for making your own juice. These range from the relatively inexpensive to the almost unbelievably overpriced. While the equipment you choose needs to suit your intended purpose, it’s also important for it to fit within the parameters of your household budget. There’s no point forking out money for equipment you’re not going to use after a few weeks. Unfortunately, people often spend good money on expensive juicing equipment only to see it gather dust at the back of their cupboards. One of the reasons many people give up on juicing is the time it takes to clean up afterwards. Therefore, ease of cleaning should be a major consideration when choosing a juicer.

To ensure you choose the most appropriate juicer for your needs, I’d encourage you to think about the following questions:

• What is the main purpose of your juicer?
• How frequently do you intend to make juice?
• How much kitchen bench space do you have?
• What sorts of juice do you want to make?
• How easily can the juicer be taken apart?
• How easy is it to reassemble the juicer?
• Is it possible to access all corners of the juicer to remove excess pulp?
• What is your budget?

Here are some of the more common options available:

Citrus juicers - Naturally enough, a citrus juicer can only be used with citrus (for example, lemons, grapefruits, limes). A simple citrus juicer is one of the least expensive and most commonly found juicing implements in any kitchen. If you intend to limit your juice making to the occasional squeeze of a few oranges and lemons, a simple citrus juicer may be all you require. However keep in mind the fact that, while citrus is a fabulous source of Vitamin C - and therefore extremely good for you - it also contains high levels of acidity. When taken in excess, the acidity in citrus juice can overwhelm the digestive system. Accordingly, if you intend to juice more frequently than say once or twice a week, I recommend moving beyond a citrus juicer.

Food Processors - Food processors are versatile. They are designed to perform a wide variety of roles in the kitchen. Although some of them can be used for making juice, they tend to be significantly less efficient than appliances specifically designed to extract juice. One thing that you’ll want to ensure is that you maximise the amount of juice you obtain from your organic produce. For this reason I do not recommend using a food processor as a juicer.

Centrifugal juicers - Centrifugal juicers work by applying the concept of centrifugal force. Centrifugal means “to move away from the center”. Centrifugal juicers spin at very high speeds. As their internal mechanism spins, pulp is separated from juice. The pulp, which is caught in a separate section of the juicer, can be used for a variety of other purposes. Centrifugal juicers are compact, widely available and relatively inexpensive. They are efficient at juicing both fruit and vegetables. Although certain brands tend to be somewhat noisy, centrifugal juicers are a fantastic option for those looking to get into some serious juicing.

Masticating juicers - Masticating juicers work by forcing fruit and vegetables through a mesh wire. The force used to push the fruit and vegetables through the juicer is immense. As a result they tend to produce large quantities of juice with little or no wastage. Masticating juicers work at lower speeds and are therefore more adept at juicing a wider range of fruit and vegetables than centrifugal juicers. They are particularly good at juicing greens such as spinach, lettuce, wheatgrass and parsley. Although masticating juicers are generally more expensive than their centrifugal counterparts, they tend to be more efficient at extracting juice than centrifugal juicers. Over time, this may save you money since by using a masticating juicer you’ll require fewer raw materials (organic fruit and vegetables) to generate similar quantities of juice than if you were using a centrifugal juicer.

What do I recommend? If you’re just getting started on your juicing odyssey and you’re on a budget, I recommend a centrifugal juicer. A good quality centrifugal juicer, although somewhat noisier and slightly more difficult to clean than a masticating juicer, is a relatively less expensive option and will enable you to make a wide range of wholesome fruit and vegetable juices. On the other hand, if you’ve decided that you’re really serious about juicing and have a little extra cash to spend, I recommend a good quality masticating juicer.

Should organic wine be sealed with cork stoppers?

So far this year, I have purchased approximately nine dozen bottles of organic wine. The number of those secured with traditional cork stoppers amount to only seven. That’s less than five percent, with the remainder sealed beneath screw cap devices. The move away from cork has caused some consternation among organic consumers who tend to prefer natural materials as opposed to plastic and manufactured components. On the other hand, there are experts who believe that new sealing technologies provide a safer and more dependable option for consumers.

Despite careful selection and quality controls, natural cork is associated with the risk of structural weakness and mould contamination. Most wine consumers appreciate that cork stoppered bottles can be adversely affected by oxidation or chemical reaction. Structural faults in cork tend to influence its permeability to oxygen and other atmospheric gases. Under some storage conditions, there is a risk that oxygen will penetrate the hollow fissures of a structurally impaired cork. Depending on the extent of oxidation, the affected wine will usually taste flatter and less appealing than it otherwise should.

When a bottle of wine is described as ‘corked’, mould contamination is generally the most significant contributing cause. Depending on the severity of contamination, corked wine is experienced as lacklustre on the palate with a sensation of musty dullness or worse. Despite evidence that clean and structurally sound cork provides an effective seal for many decades, the potential for contamination or oxidation is often used to encourage wider acceptance of the sterilised screw cap devices.

Screw cap devices ensure that bottled wine remains consistently fresh and impervious to oxygen. They slow down the ageing process which is not necessarily beneficial for red wine with a high tannin content. Of course, wine will alter its taste characteristic once exposed to the atmosphere. In most instances there is a comparatively larger taste shift noted for screw-capped bottles.

The case for growing your own sprouts

Have you ever considered growing your own sprouts? If you’re not already growing sprouts, there’s a good chance someone you know, whether a neighbour, relative or friend, is already benefiting from this wonderful activity. Here are ten reasons why rearing sprouts is becoming an increasingly popular activity for organic consumers and others who take their health seriously:

Sprouts are an excellent source of vitamins and minerals - During sprouting, the vitamin content of some seeds increases from 100% to 1000%. Minerals become available to the body in a form capable of being readily assimilated.

Sprouts can be grown anywhere and at any time of year - It doesn’t matter where you’re living, whether in Australia, Canada or Ireland, sprouts can provide you with a healthy food source irrespective of geographic location or external seasonal conditions.

Sprouts provide a great learning opportunity for young children - Sprouts are a living food source. Growing them provides an opportunity to talk with young children about nature, health, and the importance of providing our bodies with high quality, nutritious food. And given that sprouts grow quickly, even young children can take part and see almost instant results. If that wasn’t enough, rearing sprouts also helps children develop a sense of responsibility.

Sprouts can help if you’re on a tight budget - Each serve of sprouts costs only a matter of cents. Given the high quality nutrition provided by sprouts they represent excellent value for money.

Sprouts contain no chemical pollutants - Because you are in control of the growing conditions of your sprouts you can be certain that no chemical sprays or additives have been used in bringing them to life.

Sprouts provide a powerful source of antioxidants – Antioxidants protect the body from free radical damage. The vitamins, minerals and enzymes present in sprouts contain significant levels of antioxidants.

Sprouts are a brilliant source of essential fatty acids – Sprouts contain significant quantities of Essential Fatty Acids (EFA). EFAs are necessary to sustain life. They play an important role in enabling many important bodily functions to occur.

Sprouts are tightly packed with living enzymes – Living enzymes are found in living foods. Because sprouts are eaten shortly after picking, they are rich in nutrients and living enzymes.

Sprouts have an alkalising impact on the body – To achieve optimal health, our bodies need to achieve an alkaline state. Sprouts are alkaline. They help strengthen our immune system.

Spouts don’t require much space to grow – Sprouts can easily be grown in apartments, on kitchen windowsills, and in many other places. This means that sprouts can provide a valuable food source for anyone.

Sprouts are a wonderful food source. Growing them is easy and good fun. Why not give growing your own sprouts a go?

Organic juice - Why prepare your own organic juice?

Making your own juice from fresh organic ingredients has to be one of the healthiest lifestyle decisions anyone can make. I’ve been making fresh juice for about 20 years now. Initially, I started my routine morning juicing ritual as a means of ensuring my two children, who weren’t great eaters at the time, had access to the all-important vitamin and mineral nutrition contained in organically-reared plant matter. Although the eating habits of my children are no longer the primary motivation for the time I spend each morning preparing fresh juice, there are still some wonderful benefits that encourage me to continue making and enjoying fresh organic juice.

For those of you who’ve never made fresh juice I invite you to consider the many benefits that regular consumption of juice made from fresh organic vegetables and fruit might bring to your life.

Perhaps the starting point for anyone considering juicing as a means of achieving optimal health is to ask why conventionally-reared vegetables and fruits are best avoided. The answer is simple. Given that many of the important vitamins, minerals, and enzymes, which we aim to extract during the juicing process, reside either within or just below the skin surface of many vegetable and fruit varieties, and in view of the fact that conventionally-reared produce is routinely sprayed with significant quantities of chemical pesticides, starting with premium grade organic produce has the capacity to prevent you from consuming unwanted and potentially carcinogenic pesticides.

To obtain adequate vitamin and mineral intake - I’ve never been overly fond of vitamin and mineral supplements delivered in a pill or tablet form. While there are valid reasons why some people should, in consultation with an appropriately qualified medical professional, consider oral dietary supplements as a means of ensuring adequate nutritional intake, most of us should be looking to obtain our requirements from sources that are as natural as possible.

Freshly squeezed juice provides the body with a rich source of vitamins, minerals and enzymes. This is well documented. Because vitamins, minerals and enzymes delivered in the form of raw juice require very little breaking down in the digestive tract they are rapidly absorbed into the blood stream. Combine this with the fact that many recent studies have found organic vegetables and fruit to contain higher vitamin and antioxidant levels than conventional produce and the reasons for incorporating organic juicing into your lifestyle become fairly compelling.

To increase your energy levels – One of the biggest obstacles I had to overcome when I commenced regular juicing was my husband. Like many men of his generation, he was sceptical, dismissive and at times downright rude about my decision to incorporate regular juicing into our lifestyle. It’s interesting how times change. These days, more often than not, it is my husband, John, who espouses the benefits of consuming fresh organic juice.

John was raised on a beef cattle property. When we first met, his idea of a balanced meal was to include an additional serve of fried potatoes with his 800-gram rump steak. Although the thought of a breakfast comprising of a selection of freshly prepared raw organic juice didn’t sit easily with him at first, it is perhaps John who has benefited more than anyone else in my family as a result of our switch to a lifestyle emphasising raw organic juicing.

After a relatively short period of time consuming the raw juices that I prepared, John lost weight, became more active, developed healthier skin, nails and hair, and generally felt better than he had at any other stage in his life. While admittedly the increased energy levels John enjoyed following our switch to a lifestyle emphasising organic juice are anecdotal, the rationale underpinning John’s increased energy levels is anything but anecdotal. According to our General Practitioner, it’s highly likely that, as a result of John being overweight and having misused alcohol for a number of years his liver was no longer functioning optimally. By switching to a lifestyle incorporating fresh organic juice, John’s liver was better able to remove toxins from his body, process food nutrients more efficiently and regulate his metabolism. Not surprisingly, this made him feel much better.

To prevent disease - Apart from providing an overall boost to your immune system, fresh raw juice consumption can play an important role in preventing many cancers and other life threatening illnesses such as heart disease and diabetes. It’s widely recognised that a diet high in soluble fibre, antioxidants, vitamins and minerals - sourced primarily from plant material - provides the optimum platform for protecting the body against many forms of degenerative illness.

To treat minor ailments – Many fruit and vegetable juices have therapeutic properties. These can be used to treat and assist in the prevention of minor health concerns. Although I strongly encourage you to seek appropriate medical advice, by preparing specific fruit, vegetable and herb combinations, it’s possible to address many of the more common health concerns, including irritable bowel syndrome, acne, arthritis, headaches, sinusitis, and insomnia.

Whether you’re new to juice making or someone who has been making juice for many years, I hope you’ll find this series on organic juice making entertaining and informative.

Appreciating the qualities of organic wine

While organic wine continues to grow in popularity, there are new opportunities available for retailers and those who have the influence and capacity to educate and inform the discerning consumer. I’m often asked to explain how a certain wine compares against those from alternative regions or traditions. Of course, each response to such enquiry must be inherently subjective and based to some extent on personal preferences and prejudice. Having reasonably acknowledged this, there is considerable benefit to be gained from understanding the basics of wine appreciation and evaluation.

The aim of wine tasting is to assess the relative concentration of each constituent flavour aspect. Most individuals can easily distinguish the characterising properties of sweetness, acidity, bitterness, and astringency. Within each of these, there are numerous gradations and distinctions which contribute to identification and evaluation of the tasting profile.

To a certain extent the skills of wine appreciation are clouded by the imprecision of language and the frequently ridiculous attempts to define subtleties of flavour which are unfamiliar to everyday experience. An evaluative tasting may also involve a sequence of procedures which can easily escape the attention of unfamiliar observers. In his excellent publication entitled A Good Nose & Great Legs: The Art of Wine, From the Vine to the Table, Robert Geddes describes six important components of the tasting process.

Most experienced tasters will carefully view the wine as it rests in their glass after being poured. Their aim in most cases will be to evaluate the colour, clarity, and consistency of each sample. Following visual inspection, the wine is gently agitated by swirling around the glass. This encourages alcohol vapours to release the aromatic elements of the wine. In many respects smell is more precise than taste. Experts will rely on sniffing to identify the broadest range of aromatic constituents which contribute to the flavour and quality of their sample. Sipping provides additional information about the structure and complexity of each sample. Do the flavour profiles expose themselves immediately or depend upon gradual buildup? Spitting the sampled wine into a bucket is common practice at many tasting events. The purpose is to protect the palate and sensibility while allowing each tasting to register as a reasonably independent flavour oriented experience. Even within the context of tasting events, wine needs to be properly savoured. Allowing a twenty second pause following expulsion is the accepted norm. The taster should then be in a better position to identify more subtle flavours and attributes which can emerge after the initial steps.

The beneficial properties of Turmeric

The proprietor of my local health food shop is trained in Ayurvedic healing which is a holistic approach to wellbeing based on the combination of physiological and spiritual awareness. The Ayurvedic approach originated in India several thousand years ago and has been described as a traditional science of life. In translation “Ayurveda” equates to knowledge of life.

The treatment prescribed by Ayurvedic practitioners often involves physical exercise, controlled breathing, and a variety of therapeutic foods which can be taken as part of the daily sustenance. While Arthur from the health shop is particularly careful to avoid diagnosing or treating illness of any description, he will occasionally offer valuable advice concerning herbs and nutritional supplements. Last weekend we dropped in for some organic besan flour. Unfortunately, there was none available however we purchased a substitute and didn’t mind at all when Arthur commenced describing the beneficial properties of Turmeric.

Used for centuries by Ayurvedic practitioners, Turmeric is widely recognised for its cleansing properties and ability to protect the body from various forms of degenerative disease. It is one of nature’s richest sources of beneficial phenolic compounds known as curcuminoids. According to Arthur, the potential benefits of Turmeric can be classified as four broad influences.

Anti-oxidant: In combination with vitamins A, C, E, and minerals like selenium, and zinc, curcuminoids from Turmeric are capable of isolating and removing free radical oxygen molecules which are destructive to the cellular integrity of the body.

Anti-inflammatory: The anti-inflammatory properties of Turmeric can be similar to those achieved with steroidal cortisone treatments. While this has been identified in clinical trials, the physiological basis requires further investigation.

Anti-microbial: Turmeric has significant antimicrobial properties and has even been used to prevent spoilage in prepared food. In combination with its antioxidant properties, Turmeric will assist the body’s immune defence and alleviate the risk of transmissible diseases like colds, influenza, and herpes simplex.

Cardiovascular: Turmeric has shown promise in its ability to lower harmful cholesterol while increasing the relative volume of healthy lipids. The long term effects may contribute to improved vascular health and blood vessel efficiency.

Each of these influences impact significantly on health and wellbeing, and can determine the quality of life enjoyed in later years. Arthur believes that everyone should make a point of adding organically certified Turmeric to their food. It’s not expensive and you will do yourself a tremendous favour.

Healthy Christmas snacks

Christmas is approaching quickly so it’s probably time to begin stocking up on the organically certified snack and finger foods. I’ve decided to avoid most of the unhealthy ones this year. These include salt laden chips, peanuts, toffee, marshmallow, and those syrupy rum balls which Granddad likes. To avoid harsh judgments from all and sundry, it’s important to come up with alternative snacks which reasonable minded people will accept and enjoy. Here’s a list which comes readily to mind.

Rice crackers offer a healthy alternative to potato chips. These authentic Japanese snacks are baked instead of fried, consequently they rate low in the unhealthy saturated fats. Better brands depend on natural ingredients like seaweed, spices, and herbs to provide flavour. Try to purchase organically certified crackers made with wholemeal rice and definitely avoid the cheaper substitutes which rely on artificial flavours and colouring agents.

Raw nuts and seeds are consistently rich in protein, essential fats, and minerals. Consider a selection of Almonds, Walnuts, Pumpkin Seeds, Brazil Nuts, Cashews, and Sesame Seeds. When purchased from good health food suppliers, these are vastly superior to the roasted and processed nuts which overload the salt, saturated fats, and artificial flavours.

Why not replace sugar-based confectionery with small quantities of dried fruit such as Apple, Apricots, Raisins, Pawpaw slices, Banana, Currants, and Figs? Certain fruits may be difficult to obtain in their dried form and this is indicative of the fact that only premium grade produce is suitable for selection. The colour of dried fruit can sometimes provide an indication of the variety and preservation process. Bright orange apricots might have been treated with sulphur dioxide or artificial colouring agents. The brown and darker coloured ones can appear less attractive but may be much closer to the natural product.

I haven’t got around to thinking about Christmas gift shopping yet. Like many people, I tend to leave shopping for gifts until the last minute. For some seasonal gift giving ideas and inspiration, you might like to check out the Alternative Consumer’s recent post on Green Holiday Gifts.

Tribute to an organic pioneer - Rachel Carson

Time Magazine included her amongst the hundred most important figures of the twentieth century and there wouldn’t be many organic gardeners or producers who fail to recognise her contribution to their cause. Her research skills and clear writing style alerted a wider audience to the environmental implications of chemical based agriculture.

Rachel Louise Carson was born in Springdale, Pennsylvania in 1907 and demonstrated an early interest in nature, literature, and the arts. She commenced college as an English Major but was encouraged to change to Zoology after taking an introductory course in Biological Science. She earned her Masters degree in Zoology then undertook teaching duties in Maryland. Summer vacations involved further studies at the Marine Biological Laboratories in Massachusetts. When the opportunity arose, Carson demonstrated her profound gift for communicating science to a general audience. The Bureau of Fisheries commissioned her to write a series of radio broadcasts based on fish biology and aquatic life. In recognition of her ability, Carson was subsequently hired as an aquatic biologist where she combined her research and publishing interests.

Early essays on ocean life attracted immediate attention from newspapers and journals throughout the country. Her first major work Under the Sea Wind was published by Simon & Schuster in 1941. It received excellent reviews yet struggled to sell sufficient copies. During the next few years, Carson continued to develop her research skills and to write many articles on a range of topics. By 1945, Carson encountered preliminary details of DDT, a revolutionary new pesticide which was set to transform agricultural practice. While she attempted to generate some interest in the potential hazards of this chemical, it wasn’t until much later that publishers became significantly interested in her cause. Commercial publishing success was achieved in 1951 with The Sea Around us which sold sufficiently well to enable her to devote herself more effectively to writing.

During the 1950’s the dependence on chemical pesticides was exposed through a series of disturbing events. These included mosquito control campaigns which decimated bird populations, in addition to chemical assaults against the fire ant, gypsy moth and other insect pests. In each case the consequences of chemical control appeared significantly less appealing than the original problem. In tandem with her analysis of insecticide experiments near her own home, Carson began compiling a convincing thesis against the practicality of indiscriminate chemical controls.

Silent Spring was published in 1962, initially presented in serialized format for the New Yorker. This assured a large audience for her controversial and politically sensitive subject matter. In hindsight, the success of her work was not necessarily linked to being the first voice. While others warned on the dangers of pesticide use with equal coherence, there were few writers who could match the sincerity of conviction combined with her poetic and often haunting use of metaphor. …it was a spring without voices. On the mornings that had once throbbed with the dawn chorus of scores of bird voices there was now no sound; only silence lay over the fields and woods and marsh.

Rachel Carson died in 1964 but is assured a permanent place as the principal founder of the modern environmental movement. She provided the foundation of a scientific and poetic justification for those organic gardeners and producers who refuse to compromise with chemical inputs.

For those of you who’d like to join with others in celebrating Rachel Carson’s significant literary and scientific contributions, please visit the U.S. Fish and Wildlife Service’s Rachel Carson Centennial Blog. The most recent post on the Centennial Blog considers those special gifts that might invite a child to investigate the innards of a walnut shell, hunt for fossils, or wonder at the fragile strength of a Daddy Long Legs. Thoughtful and inspired - well worth a visit!

New horizons for organic personal care products

Most leading manufacturers of organically certified cosmetic and personal care products have reported consistent sales growth in Europe, Asia, and North America during the previous five years. A recent report published by UK based Organic Monitor seeks to isolate the most significant trends in consumer behaviour which are believed to underlie future potential within this popular market. Organic Monitor’s report was developed through the process of interviewing new and seasoned consumers of natural personal care products in the UK.

Within the survey’s sample distribution, 89% of consumers cited the avoidance of synthetic chemicals as an important reason for choosing products based on natural ingredients. It was interesting to discover the extent of consumer awareness with respect to the potential hazards of chemical compounds used in conventional formulations. Parabens were identified as a cause of concern for approximately one third of the sample, while Sodium Lauryl Sulphate and Sodium Laureth Sulphate were perceived as a potential health risk by a smaller group within the sample.

One of the surprising revelations was the relatively low percentage of consumers who based purchasing decisions upon well recognised symbols or logos. This points to the apparent complexity and challenges involved in differentiating and marketing many of these products in a competitive environment. A practical description of these issues is also available in Organic Guide’s recent interviews with Melissa Jochim from Juice Beauty and Inka Bihler from Dr. Hauschka Skin Care.

Another key finding was the fact that 79% of the sample indicated that they would be willing to pay a premium for organically certified products. Further questioning revealed that relatively few consumers would consider paying more than 30% extra for the benefits associated with organic certification. While this amount might seem like a reasonable estimate to cover the additional costs associated with organic production and manufacturing procedures, there are several considerations which consumers must bear in mind.

The availability and relative cost of organically certified ingredients is highly variable and subject to production constraints and other sources of market instability. Compared with mainstream suppliers of conventional products, the organic sector is relatively small and the majority of individual companies cannot easily facilitate the economies of scale which result in low cost products. Finally, the real compliance costs associated with organic certification are frequently higher than those publicised through relevant agencies.

Tribute to an organic pioneer - Sir Albert Howard

Sir Albert Howard was an organic pioneer of considerable stature. Throughout his scientific and publishing career, Howard benefited significantly from opportunities of travel and the ability to observe practical applications and results from a diverse range of agricultural systems. It is well recognised that his scientific work and publications provide an inspiration for many contemporary individuals who continue to adapt and refine his principles. As its name would suggest, the organic movement is a dynamic and evolving one. This potential is captured in the best of Sir Howard’s work and helps to explain its ongoing popularity.

Born in England 1873, Howard was raised on his family’s rural estate. Formal education at Cambridge provided sufficient insights in botanical science to establish his initial field position in the West Indies (1899-1902). His role was to investigate tropical plant diseases and to share this information with producers and instructors at local teaching institutions. Upon returning to England, he lectured at the South-Eastern Agricultural College (1903-1905). This prepared Howard for an extended field visit to India, where he commenced work as an Economic Botanist. Throughout his time abroad (1905-1931), Howard directed several agricultural centres and initiated the body of research which contributed to his theoretical analyses and publishing success.

One of Howard’s most popular and accessible works, An Agricultural Testament, was first published in 1940. In this, he outlines his argument for natural farming techniques where the emphasis is placed upon raising mixed crops without recourse to artificial fertilisers. Instead of establishing dependence on external inputs, the farmer is advised to actively replenish soils through the conversion of mixed vegetable and animal waste. The foundation for these ideas was established in rural India where native farmers depended upon sophisticated composting techniques to improve the fertility and health of their soils.

Despite his avoidance of the term “organic” to describe these principles, Howard was among the first to suggest that plants grown in chemically fertilized soils were lacking in health and vigor. The implications of this statement were not welcomed by adherents of the conventional or chemical based approaches to agriculture. While sometimes portrayed as the conflict between alternative agricultural theories, much of the hostility was generated through the influence of vested economic and political interest. From relatively obscure origins, the industrial manufacturers of chemical products had expanded rapidly as a consequence of government support and the technological advancements associated with weaponry development.

In collaboration with the American publisher J.I. Rodale, Sir Albert Howard was comfortable to present his research and analyses as an alternative to the dominant agricultural establishment. As the levels of conservative vitriol against his ideas mounted, Howard became increasingly politicised. The War in the Soil was published in 1946 and opened with a rebuke against the profiteers who had separated mankind from its birthright of fertile soils and fresh, uncontaminated foods. Sir Albert Howard died in England in 1947 after establishing himself as a true pioneer of the organic movement.

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