Organic oils

Despite their negative publicity over the years, edible oils play an important role in maintaining physical health and wellbeing. Compared to other nutrients, they are particularly high in energy and are routinely stored as a reserve supply. Every cell is surrounded by a lipid layer which helps to maintain the integrity of the intracellular environment. Oils play a key role in transporting fat-soluble nutrients like vitamin E, D, and they are key constituents of the steroidal compounds which regulate metabolism, development and integration of the body’s vital functions.

It wasn’t long ago that health advocates were recommending polyunsaturated vegetable oils like safflower, sunflower, and soybean as the best choices for a healthy diet. The current position is that too many of these can result in oxidation and free radical damage within the body. Monounsaturated vegetable oils and certain types of fish oil are more nutritious and provide higher levels of protection.

Why it’s important to use organic oils

Is it worthwhile seeking organically certified oils for kitchen purposes? The answer is yes, unreservedly, for a number of reasons. When living organisms are exposed to chemical pollutants, they process and eliminate these according to metabolic capacity while the remainder is temporarily stored in fatty tissue. Over time, the fat-soluble metabolites of pesticides, herbicides, and other agricultural agents are subject to accumulation within plant oils.

Choosing organically certified oils is the best way to ensure purity, since the oil yielding plants will have been minimally exposed to these chemicals. Unless there is a clear label to indicate otherwise, cooking oils extracted from intensively produced crops like canola, corn, and soybeans are likely to include material sourced from genetically modified stock. Organic certification provides an accurate assurance that these products contain only natural, unadulterated ingredients. Under organic conditions, well-nurtured soils provide balanced nutrients which support the healthy plant growth required for premium quality oil yields.

With a focus on high volume production, commercial oil crops can rapidly deplete soils by absorbing important trace minerals and organic components. When these are replaced with synthetic fertilisers, the vitality of forthcoming crops will be lowered along with the quality of their oils.

Extraction methodologies

Like most natural foods, vegetable oils must be handled with care to ensure the preservation of their beneficial properties. From a consumer’s perspective, the first aspect to consider is their method of extraction. Hydraulic pressing involves squeezing the oil-bearing produce between heavy metal plates. Traditionally, these were fashioned from combinations of timber and iron, not dissimilar to an antique wine press. Today, modern equipment is highly mechanised and efficient; although the hydraulic method is usually reserved for oil rich produce like olives and tree nuts. Unlike other methods, hydraulic pressing does not require the produce to be heated or treated with chemical solvents. Cold pressing protects the nutrients and prevents the oil from altering its physical composition and becoming unstable.

Another widely used extraction process is known as expeller. This involves a large auger rotating inside a cylindrical metal filter. When the blades of the auger contact the fruit or seeds, the oils are pressed through the pores of the filter while the solid pulp remains inside the cylinder. Expeller processing can be complicated and expensive in terms of the capital investment and periodic maintenance required. Despite claims to the contrary, expeller processing does not ensure a cold pressing. Unless the cylinders are refrigerated, there is potential for mechanical friction to generate levels of heat which will compromise the oil.

High volume oil processing and the use of hexane

Many of the high volume oil crops are now processed with the assistance of extreme heat and industrial solvents like hexane. Pause on that for a moment. Hexane is a highly toxic petroleum derivative.  According to manufacturing technologists, the solvents are evaporated throughout the process and leave no detectable residue within the extracted oils. Despite this assurance, the levels of heat applied must certainly destroy nutrients and lower the stability of the oil.

The best advice is to avoid the cheaper, mass produced vegetable oils. Concentrate as much as possible on the better quality products which should be organically certified and mechanically pressed.

Preserving and heating oils

Providing they are stored in darkened glass containers and kept away from light and heat, most vegetable oils will maintain their integrity for at least several months. In order to achieve consistent results, it is important to understand the basic heating properties of the different types of oil available. This enables an appropriate product to be selected for individual cooking applications.

The no heat oils have very low smoking points and should be used for cold dressings, sauces, and soups. Heating decreases their flavour, and can degrade their beneficial monounsaturated molecules into unhealthy saturated fats. Examples of no heat oils are flaxseed, wheat germ, and evening primrose. While some health conscious individuals may prefer to consume the majority of their oils with minimal or no heat applied, there are numerous exciting dishes which require flavoursome oils to be rapidly heated yet maintained below their smoking point.

Oils which can be used for medium or low heat applications include olive, grapeseed, walnut, and canola oils. Those known to maintain flavour and integrity with vigorous, high temperature applications include sesame, macadamia, almond, apricot kernel, and avocado. 

Nutritional content of oils

In terms of cardiovascular health, medical researchers have focused on the ratio of key essential fatty acids within each type of oil. Many of the monounsaturated vegetable oils are significantly higher in Omega 6 compared to Omega 3 fatty acids. In situations where the dietary intake of Omega 6 becomes too dominant, there is less opportunity for the equally important Omega 3 components to be effective. This can be corrected with dietary supplementation of fish oil capsules which are concentrated sources of Omega 3 fatty acids. Alternatively, some individuals may prefer to focus on eating the monounsaturated vegetable oils which contain a good balance of fatty acids. The best examples are the cold pressed flaxseed and walnut oils.

In terms of overall health benefits combined with practicality, there is no serious rival to a premium quality olive oil. A freshly pressed olive oil contains more antioxidant and polyphenol compounds than other monounsaturated vegetable oils. Freshness and quality can be identified by the level of acidity present in cold pressed oil. Virgin oil may contain up to three percent acidity while extra virgin must contain less than one percent acidity.

The major health benefits of premium grade olive oils appear to include enhanced immune function, supple skin, regulated appetite, and protection against certain types of bowel cancer. Therapeutic benefits aside, olive oil has richly satisfying flavours which can be described in terms of fruit, pepper, spice, and mildly bitter characteristics. There are several varieties of olive which interact with their local growing climates to provide a distinctive foundation for Mediterranean and Nouveau cuisine.

Chocolate lovers choose organic

Why have so many chocolate lovers shifted their allegiance to organically certified products? We contacted industry representatives across the globe for their responses. Sjaaks is a family business located in Northern California specialising in the manufacture of premium quality organic chocolates. Jessica Holten is the daughter of Sjaaks founder, Jacques Holten. Having grown up with chocolate, Jessica probably has a better understanding than most. She believes many consumers have become increasingly wary of the high levels of pesticides applied to raise conventional cocoa crops. The chocolate products may then contain residual chemicals present within the cocoa butter as derived from the oily components of the bean. Jessica also agrees with our perception that dark organic chocolate is gaining in popularity. Most milk chocolates lack the depth of flavour and she points to tastes becoming increasingly refined as consumers explore the subtleties of dark chocolate. In addition, the high antioxidant levels and well reported health benefits have encouraged many individuals to switch to dark chocolate products.

From Australia, Christine Giarrusso agrees with Jessica’s take on the pesticide concerns. Definitely Chocolate offers a premium organic chocolate which is free of chemical pesticides and genetically modified ingredients. Christine also believes that dark chocolate is gaining in popularity, but not necessarily at the expense of milk or compound chocolate products. She says that many of their customers already enjoy the complex tastes of dark chocolate and that recent media coverage on its health benefits may therefore be perceived as an additional bonus.

As representative of the German chocolate company Vivani, Monika Noack reminds us that it is attention to detail which distinguishes fine organic chocolates from the rest. She points to the choice of raw organic sugars as opposed to refined and the extended conching process which enables their chocolates to be manufactured without emulsifying additives. The German chocolate manufacturers are also dedicated to sourcing their ingredients from plantations supporting the healthy diversity of species required for sustainably managed crops.

It’s all about cocoa

Until recently, it was widely assumed that chocolate provided minimal nutritional or health benefits. Well a comforting truth has been revealed. Repeated studies are now indicating that small quantities of dark chocolate may initiate some very positive health effects. The natural flavonoids present in cocoa and dark chocolate possess strong antioxidant properties which can reduce cumulative damage to blood vessels, decreasing the risk of cardiovascular disease, heart attack, and stroke. Another compound in dark chocolate is believed to relax the arterial blood vessels while inhibiting the aggregation of platelets and other cells which may otherwise create temporary blockage of the arteries.

Cocoa is native to South America where it was harvested for thousands of years before the arrival of Europeans. In its natural state, the cocoa tree (Theobroma cacao) inhabits lowland rainforest and lives beneath the canopy of taller species. The expansive biodiversity of their habitat plays an important role in the life cycle of the cacao species. For example, pollination is facilitated by numerous insects which live within the humid canopy of the rainforest. There is also an integral balance between beneficial insect predators and those which attack the foliage and roots of the cocoa tree.

Most of the world’s cocoa is currently sourced from West African plantations. When intensively raised in monocultural environments, the trees are very susceptible to a variety of fungal infections and pathogenic organisms. This can result in higher than average levels of chemical use. In poorer countries, it is not unknown for these to include stockpiles of agricultural products which are currently banned in more affluent countries for health and safety reasons.

Organic cocoa

Organically certified cocoa is grown without pesticides and other chemical treatments. One of the sustainable approaches employed by organic cocoa producers is to plant trees at lower densities beneath a canopy of shade providing species. This simulation of natural growing conditions improves local biodiversity and decreases the incidence of disease. Over the years, Manuel Costello has imported large quantities of cocoa from countries like Grenada, Brazil, and The Ivory Coast. “We used to secure the supplies with agents”, he says. “Now it’s better if we deal directly with our growers. Experienced clients always demand quality. The highest quality cocoa expresses deeply complex flavours, which distinguish the finest chocolates and drinking blends. The organic product is more expensive than standard grown beans, but successful clients accept that. They don’t question the market. That’s good business sense”.

Processing cocoa

After harvesting the beans, several additional processes are required to create the cocoa butters which can be used to manufacture the different grades of chocolate and drinking cocoa.

In their raw state, cocoa beans are fairly dry and bitter. To release additional flavours, the beans must be shelled then roasted. After roasting, they are ground into a creamy pulp which is fermented to reduce bitterness and increase the chocolate flavours. Fermentation is encouraged by repeatedly agitating the pulp over several hours. Extended agitation periods (up to several days) are applied to produce the smoother blends of Swiss and Belgian chocolate. The cocoa butter is usually treated with several alkalinising substances to remove impurities. At this stage it can be sieved to separate some of the solids which are dried to create a cocoa powder. The remaining cocoa butter can be blended with sugar, milk solids, additional oils, and emulsifier to create chocolate.

There are many recipes and techniques which are used for manufacturing chocolate. The quality of the finished product will depend entirely upon the integrity of the raw ingredients and the manufacturing processes involved. Organically certified dark chocolates generally contain at least thirty percent cocoa butter. This ensures the flavour complexity often described as bittersweet. Milk chocolate is typically smoother and sweeter with around twenty percent cocoa butter.

Functional properties

One of the recent trends observed in chocolate and confectionery manufacturing is the move towards creating products with functional health benefits. This is closely linked to research which has identified the therapeutic effects of the flavonol compounds within dark chocolate.

There is a move to increase the quantity of beneficial flavonols while controlling levels of saturated fat and sweeteners. This necessitates that cocoa beans should be carefully handled and processed to ensure preservation of their natural properties. Over the next few years consumers should be able to purchase heart smart chocolate made with pure, organically certified ingredients.

Organic sugar and honeys

Sugar, honey, and other natural sweeteners are an important source of pleasure. They are frequently used in drinks, cakes, biscuits, sauces, candy, and many other indulgence foods. Unfortunately, most of the sugar appearing on supermarket shelves is highly refined, which means that it is stripped of the nutrients which were originally present in the plants from which it was derived.

Highly refined sugar and our health

Highly refined sugars and sweeteners provide what dieticians describe as empty calories. These provide a form of energy which can be used by the body but do not contribute to its longer term maintenance, repair, or vitality. When taken, the body must use the calories as a source of immediate energy or begin a complicated process which eventually stores them within fat cells.

Most health experts agree that the western diet now contains too many refined sugars. The long-term consequences include increased levels of obesity and the associated conditions like cardiovascular disease, diabetes, kidney disease, and certain forms of cancer. In order to avoid the health problems associated with obesity, it is important to exercise and maintain a well balanced diet. For many individuals this may require lowering the daily intake of refined sugar and other sweeteners. Providing there is an emphasis on fresh vegetables, whole grains, and lean protein, it is generally acceptable to consume small quantities of raw organic sugar, molasses, and honey.

The refining process

Sugar is a common food term for the basic carbohydrate, sucrose, which is commercially extracted from plants like sugarcane, sugarbeet, corn, and maple trees. Most of the refined white sugar available from the supermarket is sourced from cane plantations.

After harvesting, sugarcane is squeezed through a pulping mill. The syrupy liquids can be carefully evaporated until a dark crystalline substance emerges. This is the unrefined raw sugar which actually contains a significant quantity of vitamins and minerals, in addition to sucrose. A small quantity of this is cleaned to remove impurities and sold mostly in health food shops and specialty food suppliers. This raw sugar can be expensive to purchase but it tastes better and is usually offered in upmarket cafes and restaurants. Most of the cane syrup will be subjected to a multiple crystallisation process which involves the use of chemical solvents and filtering technology. The sugar is progressively refined to remove the darker compounds which are collectively known as molasses. Most consumers purchase the refined white sugar with minimal nutrient content. The molasses is undoubtedly the better choice for some applications, since it contains some essential nutrients and a more complex flavour profile than white sugar.

Sugarcane is currently the world’s most cultivated crop, with vast expanses of plantation scattered throughout tropical and subtropical regions. A lot of sugar is grown in developing countries where multinational and local corporations can secure cheap labour and experience fewer trade restrictions.The majority of sugarcane growers depend upon applications of herbicide to control weeds which compete with the developing crop. Pesticide use varies according to each location but is considered moderate in comparison to other plantation resources like coffee, cocoa, and bananas.

Sugarcane alternatives

Sugarbeet and corn can both be grown in cooler and drier climates than sugarcane. The products obtained from sugarbeet are very similar in taste and appearance to refined white cane sugar. They contain minimal nutrients and will have been exposed to many food grade chemicals during the extraction and refining process. Corn syrup was once a staple food item in the southern parts of the United States. In its natural state, corn syrup contains more nutrients than refined cane sugar. New manufacturing processes have resulted in a High Fructose Corn Syrup (HFCS) which is much sweeter than the standard syrup. Because it has become increasingly economical to extract and process, corn syrup now constitutes a significant proportion of the total sugars used in manufactured foods. An unknown percentage of these foods will contain syrup extracted from genetically modified corn.

Maple Syrup is extracted from the Canadian Maple tree and requires minimal processing to remove impurities. There are two grades, light and dark. The light syrup is delicately flavoured and expensive while the dark grade syrup is distinctively flavoured, and is generally less expensive with a slightly better nutrient profile. Many Canadian growers are committed to the organic movement. Organically certified maple syrup is a premium sugar source that is minimally transformed and well worth using whenever practical.

Demand for organic sugar

There is currently a huge demand for organically certified cane sugar and other natural sweeteners. This must be derived from organically grown sugar cane which is then processed without the use of synthetic chemicals. Wholesale stocks of organic sugar are now purchased by large food manufacturing companies which have developed their own range of organic products. At the moment, organic sugar is imported from Brazil, Paraguay, and many smaller countries with emerging economies.

Organic sugar production is better for the environment in several ways. By avoiding synthetic fertilisers, organic plantations are less likely to increase the salinity of local soils and groundwater. To avoid their plantations being overwhelmed by weeds, organic growers tend to harvest a single crop from each planting before rotating their fields to another crop. This helps protect the soils from nutrient depletion. With chemical treatments, conventional growers usually extract several annual crops from a single planting.

Honey

There has been plenty of confusion surrounding the development of acceptable standards for organic honey production. When asked to comment, most apiarists insist that honey is a completely natural substance. It comes directly from bees and flowers. In most cases it probably does, but many consumers are cautious to ensure the integrity of the source.

The basic criteria for organic honey are that hives should be located in a natural environment unaffected by industrial manufacturing, pollution, or agricultural chemical applications. Organic certification should ensure that honey contains no detectable levels of environmental pollutants or chemical contamination. This protects the natural enzymes, pollen, and biologically active compounds which distinguish high grade honey from other natural sweeteners.

Kneading the best - organic flour

In their unrefined state, many whole grains are covered with a coarse husk which prevents their easy absorption within the digestive tract. Most of them can be milled to create flours which are sufficiently digestible and convenient for blending with other ingredients. In historical times, milling was a simple physical process which involved repeatedly cracking and grinding the grains against suitably flattened surfaces of stone. Today, the technology of milling has advanced to include many additional applications which homogenise, bleach, blend and fortify our basic flours.

Consumers demand wholesome food

The current shift toward wholesome and unadulterated food ingredients encompasses the organic approach which restricts the unnecessary use of chemical substances in food. Organic flours are milled from crops grown without synthetic fertilisers and other agricultural chemicals.

To protect the integrity of their product, organic mills are subject to numerous restrictions and safety precautions which are not necessarily enforced throughout the processing of conventional flours. One set of these concerns the various measures which are applied to protect grain products, as well as the storage and working premises from bacterial moulds and insect pests. A closely related set of restrictions concern the appropriate use of industrial hygiene and maintenance products within the milling environment.

Preserving harvested grain

Once harvested, large quantities of loose grain are vulnerable to insect attack and various types of mould infestation. Conventional grain crops are routinely fumigated with a range of chemical applications to protect them during their transportation, storage, and processing into flour and cereal products.

The organic alternatives to chemical fumigation include dry rinsing and secure containment with positive air pressure environments and intense heat treatments. Chaffed grains can be carefully rinsed to remove dirt, insects, fungal spores, and other particles of debris. In an organic mill, the principal rinsing agent is likely to be dry air. This dry rinsing is an essential step for organic grains which are extremely prone to fungus and mould growths once exposed to moisture.

In combination with sophisticated filtering systems, positive air pressure can be used to restrict insect access to the stored grain and milling facilities. Intense heat treatments are based on raising the interior temperature to a level which destroys the eggs of grain eating insects. The main drawback with these methods is the additional cost of implementation.

Much of the cleaning within an organic processing mill is achieved with simple physical tools like compressed air hoses and vacuums. Under organic guidelines, industrial cleaning agents are prohibited as are many household grade disinfectants and cleaners.

Flour grades and uses

With the assistance of mechanical rollers, dry grains are milled into the various grades of flour. Each flour demonstrates unique properties depending on the basic grain structure and mill settings. Flour milled from hard kernelled wheat contains a high proportion of glutenin proteins, making it ideal for bread making. Soft kernelled wheat produces flour with less glutenin proteins which is appropriate for baking pastry, cakes, and biscuits.

Health advocates are now promoting the advantages of stone ground flour. Apart from the aesthetic appeal of this traditional material, there is scientific evidence that the heat generated within conventional steel rollers may degrade several important nutrients. Whether such unstable nutrients can be consistently preserved through standard baking and food preparation techniques is yet to be determined.

Progressive sifting can remove the outer layers of grain to produce the highly refined flour which is preferred for softer breads, sponge cakes, and for use as a thickening agent in soups, sauces, and frying batter.

Genuine wholemeal flour contains all components of the grain. In the case of wheat, this includes the outer bran and nutrient dense germinal layer, in addition to the starchy endosperm. Nutrition based research confirms the health benefits of consuming entire grains. In wheat and other grains, the germinal layer is a natural source of vitamins, minerals, and essential fatty acids while the bran is a valuable source of fibre.

Conventional Flour

In addition to residual traces of pesticide and other agricultural chemicals, most conventional flours contain chemical substances added during the milling process. Most of these are supposed to enhance the appearance, physical characteristics, or nutritional qualities of the product. Gaseous chlorine dioxide is often used to artificially bleach wheat flour while potassium bromate and other chemicals may be included to increase the elasticity of glutenin proteins.

It is ironic that bleached and highly refined flours may then be fortified with a selection of synthetic nutrients. Folate, zinc, iron, calcium, ascorbic acid, B group vitamins, and various protein compounds have all been added to refined flours with the aim of addressing perceived nutritional deficiencies or to increase the commercial value of these products.

Blending

Organic flours are frequently blended to improve their physical and nutritional properties without the use of chemicals. Oat flour is mixed with other types of flour to improve texture and consistency while cornflour increases binding capacity. Wheat flour has an excellent protein yield with the exception of the amino acid lysine which can be included with the addition of a lentil or pea based flour. High protein flours can also include the South American grains quinoa, and amaranth which both contain lysine.

Organic grains

Grain can be defined as the edible seeds from a wide variety of grass-like plants. Complex whole grains are a natural source of digestible carbohydrates, protein, essential oils, in addition to minerals and the fibrous material of their external husks and bran layer. When raised in healthy, unpolluted soils, they provide the foundation for an optimally balanced diet and active lifestyle.

Throughout history, most societies depended upon one or more of these foods to provide their basic nutritional requirements. The unique characteristics of the grains combined with their manner of processing assumed a significant role in the development of many cultural practices and traditions.

Increased consumer choice

Unlike earlier periods in history, the average consumer now enjoys access to a multiplicity of unique grains. Unfortunately, a large proportion of these are now grown with the application of synthetic fertilisers and other chemicals detrimental to human health and the environment.

When motivated by health and ecological concerns, informed consumers quickly appreciate that the majority, if not the entirety of cultivated grains, can be sourced from organic producers. Several grains are produced and sold in very high quantities, making them familiar to most people. Wheat, corn, rice, and oats are all versatile foods which lend themselves to a wide range of culinary applications. Particularly prevalent today are the baked and manufactured products including bread, biscuits cereals, pasta and noodles.

Wheat

The distinctive varieties of wheat include Triticum aestivum which is grown in temperate climates and extensively used for bread making and cereals. Triticum durum is a resilient variety which can be grown in warmer climates with lower rainfall. It has high protein content and is traditionally used for making pasta, couscous, and bulgur. Over the years, wheat has been selectively bred to dramatically increase average yields per acre along with its ability to resist drought and insect pests.

The increased efficiency of conventionally grown wheat is also dependent upon the use of growth regulators, synthetic fertilisers, and other agricultural chemicals. Growth regulators are natural or synthetic plant hormones which farmers apply to manipulate the physical characteristics of their developing crops. Compared to domestic varieties which stand tall with irregular branching, regulated plants have shortened stems and multiple branches which ensure the highest yields. Organic wheat develops without the influence of synthetic hormones, fertiliser, and other chemically based growth agents.

Corn

Corn is a native grain of the American continent. It was cultivated by indigenous races like the Hopi, and Navajo for thousands of years before European colonisation. Highly esteemed as the source of essential sustenance, individual plants were viewed as the embodiment of the spirit of the Corn Mother. Faced with starvation, early settlers with no agricultural skills received instruction and assistance in corn cultivation from indigenous farmers.

Today, corn remains the primary agricultural crop of the United States with approximately eighty million acres under cultivation. With only a tiny fraction of this land devoted to organic farming methods, critics of conventional food production identify corn as the most serious threat to long term ecological sustainability.

Large corporations now control most of the agricultural resources associated with corn production. This includes tracts of land, increasingly sophisticated machinery, chemicals, and biologically engineered seed stocks. To pursue an organic approach, corn growers must somehow extricate themselves from the pressure of highly organised capital and technology. In the meantime there are growing ranks of consumers who are very keen to purchase corn products which are naturally grown in clean, healthy soils.

Rice

After wheat, rice is the most heavily cultivated crop throughout the world. Irrigated rice fields dominate a significant percentage of arable land within tropical and semitropical regions. It is also one of the oldest known crops with archaeological evidence indicating a complex history in excess of five thousand years. Rice is a natural source of genetic diversity, with over thirty thousand varieties available throughout the world. The most popular varieties include basmati, jasmine, short grain glutinous, long grain white rice, and arborio rice.

Organically grown whole rice is an excellent source of protein, vitamins, minerals, and essential oils. When the grains are appropriately softened, rice is easy to digest and particularly suitable for individuals with food allergies. In many parts of Asia, rice is still grown organically by small farmers who integrate their activities with the natural environment.

When rice is grown on a large scale, short term efficiencies can be obtained through the application of chemical treatments to limit weed, pest, and disease occurrences. Like corn, selected varieties of rice are now genetically engineered for increased herbicide tolerance. While most food scientists claim that genetically modified foods present minimal risk to human health, many consumers are choosing to avoid them.

Oats

Oats are well adapted to the cooler northerly climates of Europe, North Asia, Russia, and North America. First cultivated several thousand years ago, they are often chosen as a covering crop to prevent erosion and soil degradation. Oats are particularly high in protein and unsaturated fat, making them a nutritionally dense and satisfying food. The bran contained within whole oats is also an excellent source of soluble fibre which can help to lower blood cholesterol. Oat bran contains approximately five percent soluble fibre compared with two percent for wheat bran.

Unlike some advocates, we try to avoid repetitive claims that organic produce tastes better than conventionally grown. In the case of oats and several other items, we like to make an exception. For some reason, organic oats always taste considerably better than their conventionally grown counterparts. Organic rolled oats should be sweet and fresh. They have natural healing properties. If you’re getting on a bit, your gums will probably appear a little red and swollen first thing in the morning. Chew a raw spoonful of oats for a couple of minutes then look at your gums in the mirror. You’ll see what we mean.

Organic practices

Organic grain growers must focus upon soil quality and sustainability as the primary means of improving their crop. Many of their holistic practices were developed long before the arrival of today’s chemical dependent agriculture. A simple schedule of rotation planting, for example, offers a series of benefits which cannot be matched by any of the conventional strategies. Rotation planting will disrupt the seasonal lifecycle of insect pests, reduce the incidence of plant disease, and balance the demand for soil nutrients by altering the main crop each year.

Organic farming tends to deliver low yields compared to conventional practices however the ecological advantages will become increasingly apparent over the forthcoming decades.