Here’s a speech delivered by HRH The Prince of Wales at the inaugural “Food for Life” Awards in London recently. It’s so insightful that I thought it should be included in full. This is the kind of support the organic movement needs to combat the assault from industrial agricultural concerns. Enjoy.

Ladies and gentlemen, if I may say so, it really is a huge pleasure to be here this afternoon to present these inaugural “Food for Life Partnership Awards”. 

I know from Peter Melchett and Emma Noble, who have worked so tirelessly on this campaign, that they are immensely heartened that so many schools have met the criteria to be award winners in this first year of the awards. 

The fact that there is no gold winner this year proves just how tough the standards are and I can only congratulate all the silver and bronze winners – and, particularly, the “School of the Year”. 

I know you are all longing to find out which one of you has won this prestigious title, but I hope you will forgive me for prolonging the suspense a little longer because I just wanted to say a few words about precisely why I believe it is so crucial to follow the example you are all setting and to transform the food culture in this country… 

Over the last forty years it would appear that we have managed to create a whole generation – the parents of the children you teach – whose understanding of where food comes from and how it is produced is severely limited. 

And it is causing real harm.  The over-reliance on packaged, processed food is not just damaging our own health, but damaging our bio-diversity, our soil through agro-chemicals and our water-table through pesticides. 

And, linked to all this, our family farmers have seen ever-diminishing returns on their produce, which means that rural communities have suffered from the loss of local distinctiveness, traditions and culture.

So we have much to mend, but the prize if we succeed is enormous.  And what is so encouraging is that there are signs of real optimism.  Things are beginning to change, not least as a result of the heroic efforts of a really remarkable man, Jamie Oliver.  But at the heart of the progress which has been made is the work of the “Food for Life Partnership”. 

I am proud to say that two organizations of which I am patron – the Soil Association and Garden Organic – are members, together with the Focus on Food Campaign and the Health Education Trust.

I was reflecting over the weekend that it was only in 2004 – just four years ago, long before this had become a public issue – that I spoke to teachers, school cooks and farmers at a Soil Association “Food for Life” event in Skipton. 

Everyone agreed that radical change was needed, but there was a real sense that it was probably too difficult because even if caterers could be persuaded to put fresher, healthier food on the menu, pupils would not eat it. 

However, there were two people at that meeting who knew it was possible because they had done it and it had worked.  One was Steve Hatcher, the Deputy Head of St Aiden’s, a secondary school in Harrogate, who had brought in a restaurant chef with the result that the numbers of pupils eating school lunch increased massively, there was a significant improvement in behaviour and concentration and far fewer pupils were going out into the town at lunchtime.  In other words, the food was better on the inside than the outside! 

The second pioneer at that meeting was the most extraordinary dinner lady, Jeanette Orrey, who had revolutionized the school meals at her primary school, St Peter’s in Nottinghamshire.  I am so pleased to see her here today since I can only say she is owed the greatest possible debt of gratitude because she inspired the creation of Food for Life which has led the revolution in school food.

But, of course, what everyone here knows is that it isn’t enough just to offer healthy food.  The Food for Life Partnership has shown that the take-up of school meals rises – on average by 16 per cent across the award-winning schools that are here today – when school meal changes are supported by practical food education like learning to cook, growing food and visiting farms to learn where food actually comes from. 

So it is crucial that we teach children about the link between the soil, the countryside and food production; we must allow them to discover the joys of planting a seed in the earth, to see it grow, to harvest it themselves and then to eat what they have grown.  Above all, they need to learn to cook it.  This is the only way to educate children about healthy eating – about slow food, not fast food. 

How else can we possibly expect children to care about the food they eat unless they understand how it is grown?  If they don’t know that milk comes from a cow and carrots from the soil, how can they make judgements on what is good or bad for them?  That is why I was so pleased that my own Duchy Originals food company developed a programme with Garden Organic to encourage children to grow their own food.  Any school can do it.  As St John the Baptist school in Hackney – represented here today – has shown, even inner city schools on very restricted sites can find somewhere for pupils to grow food – all they need to do is tear up some of that endless, depressing black tarmac!

And if young people can begin to learn the skill and care which goes into producing food then perhaps we can begin to tackle the appalling waste of food in this country – £10 billion worth every year; that is over £600 a year for every household with children.  It is nothing short of criminal and obscene, but is a symptom of our “throwaway society”.  Some of it, at least, you might have thought, could be used to feed to pigs instead of importing hideously expensive grain and some to be anaerobically digested to provide a clean source of power and heat.

But I think we need to ask ourselves a more searching question, not least about the cause of some of the anti-social behaviour of some young people.  Many of you here today would attest to the clear link between the quality of food that young people eat and their behaviour.  I was interested to hear one of the headteachers here today say “The change in children’s behaviour when we changed the food from processed to freshly prepared and organic was incredible!  They’re much happier and more attentive in class now.” 

But I wonder if there is something deeper here?  Do you think, perhaps, that the disconnection from the land, from the natural world and from understanding the rhythms of Nature, is part of the cause too?  There was some research published at the beginning of the Year of Food and Farming, of which I was patron, by Dr Aric Sigman which showed that children who have contact with Nature score higher on tests of concentration and self-discipline; that exposure to natural environments improves children’s cognitive development and that schools with outdoor education programmes have better academic results and classroom behaviour. 

This, I can only say, is one of the reasons I have for so long been such a committed supporter of school farms.  For those that find academic studies more of a struggle, they learn practical skills and they also tend to respond extremely positively to working with farm animals.  The great thing is that every child can be a success at something and this gives an enormous sense of self-confidence and self-worth.  Incidentally, I don’t know how many of you know that a few years ago The Royal College of Physicians did a report on allergies.  I am sure you know that there is an epidemic of allergies and the Report found three causes: a lack of exposure to animals, chemicals in products and hermetically sealed buildings.

Now we are beginning to make progress with healthy eating in schools, we need to tackle – yes –  you have guessed it! – we need to tackle how we feed patients in our hospitals.  As we are what we eat and as we know that the sort of food we eat makes a difference to our health even when we are not ill, it would seem sensible that the food hospital patients are given helps, rather than risks hindering, the process of recovery.  So we need to encourage them to source locally, seasonally and, where possible, organically.

There are some shining examples already in existence, not least at the Royal Brompton Hospital here in London, which is sourcing its food from a local farmers’ hub thus bringing benefit to the patients through better quality food, to the farmers through a reliable and local market, and to the environment through lower food miles and less waste.

In the best tradition of meddling, it has occurred to me that if it could be organized – and I cannot see why it couldn’t – the ideal would be to create local hubs, not just of hospitals, but schools too which would buy local food from hubs of local farmers.  This would massively reduce transport costs and food miles, while contributing greatly to local economies and to patient and pupil health.  In other words, it would be possible to create a genuinely virtuous circle.

I know that there are caterers we are celebrating here today who are beginning to do just this.  “Local Food Links” is serving a “Food for Life” Gold menu to twenty-four schools in Dorset, and “Shire Services” has successfully launched a “Food for Life” Silver menu with seasonal, local and organic food to 130 primary schools in Shropshire.  This has to be the way forward and I do hope that others will be inspired to follow the lead you are giving.  Incidentally, the Home Farm at Highgrove has been supplying a local school in Gloucestershire with potatoes and carrots for the last four years.

Ladies and gentlemen, please be under no illusions about the importance of the mission in which you are engaged.  It is about rescuing today’s generation of over-industrialized children; about instilling in them a life-long appreciation of food and the way it is produced and reconnecting them with Nature so that they may have a better understanding of why it is so precious to the health and well-being of each and every one of us.  It is about transforming attitudes to food and farming and, in particular, the fortunes of Britain’s family farmers.  My warmest congratulations to all the winners.

If you’re a farmer, why do you grow organic food? If you’re a consumer, why do you buy organic food?

I’m guessing that you do so because you feel confident that it’s a better option. If you’re a farmer, it probably gives you more opportunity, either directly or indirectly, to market and sell your produce. And if like me you’re a consumer, organic food provides you and your family with an opportunity to enjoy food the way it’s meant to be – free of GMOs, pesticides, hormones, and other nasties.

But where does our confidence in the organic industry come from? Is it something that’s intuitive? For some the answer to that is probably yes. But for most of us, myself included, our confidence in organics is gained through experiences, opportunities and, in no small part, through what the media tell us!

Unfortunately, in a world where bad news sells it’s often easier for mainstream media interests to throw stones than promote constructive discussion. This is best highlighted by the speed at which any bad news story concerning the organic industry travels.

That’s why the work performed by The Organic Center is so important. The Organic Center advances peer-reviewed, verifiable scientific research and information behind the human health and environmental benefits of organic food and farming. They then communicate these benefits to society. In doing so, they provide both growers and consumers alike with the confidence they need to continue their support for the organic industry.

I don’t believe it to be an overstatement to say that, without The Organic Center, the organic industry would not have grown anywhere near as quickly as it has. And it certainly wouldn’t be enjoying anything like the level of consumer support that it now does.

For those of you who aren’t familiar with The Organic Center’s site I strongly encourage you to pay it a visit. For those of you who are, there are some neat things going on there that are well worth checking out…

The Organic Center Blog – with some of the sharpest minds in the organic community contributing to it, including Dr. Charles Benbrook, Ph.D., this blog is set to become a really useful addition to the blogosphere.

Organic Essentials – a free pocket guide explaining how to reduce dietary exposure to toxic pesticides.

Serious Science, Serious Benefits – a new educational video providing a comprehensive overview of why living organically is so important.

Without confidence, there is no organic industry!

Jose Elanjhimattam is an organic farmer from Kerala, India. He is one of a growing number of Indian farmers who are making the switch from chemical fertilizers to organic principles. In this video, Jose explains how the loss of soil nutrients arising from past chemical fertilizer misuse had rendered his land sterile. During the three year transition phase Jose’s soil was incapable of supporting crops. Armed with an academic background in agriculture as well as knowledge of traditional Indian farming practices, Jose has been able to successfully reinvigorate his farmland into a productive asset supporting organically grown black pepper crops.

A good selection of perennials provides an ongoing framework for the organic flower garden. Perennials are plants which flourish, then die back before re-establishing themselves in a seasonal cycle which should continue for at least several years. They can almost be considered permanent in cooler climates which provide favourable growing conditions. On account of this longevity, it is worthwhile preparing their ground thoroughly prior to planting. Most perennials benefit from well aerated soils which contain substantial quantities of thoroughly broken down organic materials such as compost, manure, and leaf mould.

Healthy juveniles are generally available as potted plants from organic nurseries and plant wholesalers. In temperate climates these can be transplanted to the garden throughout the year although spring and autumn are preferred.

While securing nursery stock will save time by enabling plants to establish themselves earlier, this approach can work out expensive when the garden is substantial and requires a large quantity of plants. In this case, an ideal alternative is to raise perennials from seed. Most gardeners choose to commence their seedlings in punnets. This will provide some protection against external uncertainties and can also assist the effective placement and arrangement of plants in planned flower beds.

For the inexperienced, it is sensible practice to visit and speak with as many experienced gardeners as possible. Ask them to recommend flowering shrubs and perennials which are well adapted to local conditions and exhibit some natural resistance against insect pests. These plants will be easier to raise and maintain organically, without resorting to chemical treatments.

Much of the effort needed to maintain decorative perennials is devoted to establishing a sense of order and structure. An excessively crowded flower garden is difficult to manage and may contribute to preventable problems. It is much easier to keep on top of things by digging out any spreading or poorly spaced plants. These can usually be divided and given to friends, or replanted in different areas of the garden.

Flowers should be removed as they fade. When seasonal conditions allow, most plants will produce a second bloom. Otherwise, it is common practice to cut them back to ground level. This removes opportunities for incubating disease or insect problems and encourages healthy growth and flowering during the subsequent season. In saying that, a few varieties of chrysanthemum should be left intact since they develop particularly attractive seed heads during winter. Among shrubs, hydrangea blooms should also be preserved to protect the following year’s growth.

In traditionally inspired flower gardens, annuals provide a decorative background which serves to highlight the presence of long lasting and permanent residents. In warm temperate climates, the majority of annuals flower within several months of sowing then commence to produce their own seeds before dying within a nine month period. Their lifespan however, is greatly determined by the local climate and growing conditions. In cool climates they can mimic perennials and last for several growing seasons.

More recently, popular annuals have been selectively bred for increased flowering and longevity. Most organic gardeners will grow a number of annual varieties, selecting them carefully for their versatility and natural resistance against commonly encountered disease and insect problems.

Flowering annuals should be applied creatively, perhaps in similar ways that a painter works with a brilliant palette of fresh colour. If the garden looks bare, annuals can provide some temporary cover while the slower growing permanent plants begin to establish themselves. Later on, annuals can be selectively planted to provide large masses, clumps, or sprays of colour which complement and enhance the permanent residents.

Don’t miss opportunities to grow annuals in locations where they are easily seen and enjoyed. Aim to plant the tallest annuals and perennials at the centre of flower beds with low growing varieties surrounding them. A simple border of flowers will decorate and visually uplift pathways, fences, and walls. They can be used to brighten verandas and patios or grown inside containers on a windowsill. Many annuals can be sown directly but most common varieties can also be purchased from nurseries as punnet stock.

In a manner similar to other fashion trends, these plants are marketed each season in a range of summer and winter flowering editions. Until recently, the readily available varieties of organically certified seedlings were plainly packaged and varied little from year to year. The current trend is to compete with the sales distribution of conventional seedling stock by increasing availability and including some additional marketing information to encourage sales.

When purchasing seedling stock, aim to obtain compact plants with healthy green foliage. Tall and straggly seedlings have probably been rushed ahead with fertilisers and growth promoting chemicals while those with yellowing leaves may be physically stressed. The ideal situation for most annuals is a well aerated soil with a sufficient amount of well incorporated organic material to hold moisture. Some varieties have strong preferences for full sun or partial shade, although many will accommodate either with little trouble.

Immature plants are often attacked by slugs, snails, and caterpillars. These can be controlled by physical removal and installing aromatic companion herbs such as chives, peppermint, and cloves.

Once they are transferred to their garden locations, flowering annuals should be carefully watched for signs of dehydration and nutrient deficiency. Because of their quick growth cycles and rapid responsiveness, experienced organic growers tend to use these plants as a barometer for conditions within the garden.

The maintenance of flowering annuals is relatively straightforward but potentially time consuming in larger gardens which contain a significant number of bedding plants. To develop attractively and exhibit their flowers to full advantage, some varieties require lots of minor attention throughout their development. This usually involves pinching back the growing tips to encourage the correct balance of concentrated vertical and outward spreading development. Fading flowers need to be periodically removed to encourage regeneration and dying plants will need to be removed and replaced.

When there are restrictions on the availability of gardening time, it is probably better to have fewer annuals and to consciously choose varieties which do not require a lot of shaping and have flowers which last well before drying out and separating neatly from their stalks.

From historical times to present, writers and artists have always sought inspiration amidst the strength and majesty of living trees. They comfort the soul, and quietly offer their reassurance during difficult times. An American Indian proverb describes them as our silent brothers, sharing the sacred journey of life. Whether chosen for their flowers, fruit, or foliage, trees are accurately described as framework plants. In this capacity they influence the visual and aesthetic characteristics of their surrounding environment. Above all, trees provide the sense of permanence which characterises an established organic garden.

Once established, many varieties of tree are low maintenance and provide an additional dimension to gardens, particularly those managed according to organic principles. Trees assume an important role in stabilising and sustaining the types of habitat most suitable for complex, productive ecosystems. During daylight, trees absorb carbon dioxide then release oxygen to the atmosphere. This occurs as a consequence of photosynthesis, a process to transform radiant energy into the sugars and other carbohydrates required to support plant growth.

Over the longer term, most tree species will benefit a soils nutrient profile by providing an abundance of leaves, twigs, and associated materials suitable for composting into the rich organic layer known as humus. The exceptions to this are the conifers, and certain species of fern which can acidify some soils to a level which prevents normal nutrient transfer and absorption. Spreading tree roots assist in the prevention of soil erosion and larger trees can protect flood prone land by storing large volumes of water in their roots and trunk. When planted strategically, trees may be used as an effective barrier against wind and noise. They also provide a protective shelter for many animal species, particularly birds, insects, small mammals, and reptiles.

For general categorisation, the term tree is most frequently used to describe woody stemmed plants of singular trunk, with a mature elevation of at least four metres. By contrast, shrubs are lower in height and may grow from multiple shoots or spread outwards from a foundation trunk. It is most important to select only healthy trees from an organically certified grower. Favour those with evenly proportioned branches and strong trunks. Try to avoid specimens with untidy or tightly packed roots, particularly those raised in disproportionately small containers. Reputable tree nurseries sell most of their stock as potted seedlings, and juvenile plants. With favourable weather conditions, container grown plants can be transplanted directly to soil as required.

Larger, bare root specimens are initially raised in commercial plantations. After several years they are carefully dug out then packed in a light peat moss or sawdust to protect their roots. This allows heavier plants to be transported without the attached bulk of soil or potting mixture. Bare root trees are only suitable for planting during their dormant winter phase. Prior to planting, they can be kept in a cool, sheltered place with their roots secured in several layers of hessian. Exposed roots are extremely sensitive and can be functionally damaged by rough treatment, sunlight, and exposure to excessive heat or dryness.

When planting trees as juvenile grafts or seedlings, the selection of an appropriate site requires sound judgement and planning. The important factors to consider include mature height, density, and spread of the branches and root system, along with the basic water, sunlight, and soil requirements of each particular species. Most trees require a decade or more to reach their mature size, making it difficult to predict their impact on the landscape and upon other plants and physical resources.

Prior to the commitment of planting, it’s important to spend a few hours researching the particularities of each selected species. Give careful consideration to potential drawbacks or problems that other growers have encountered. Tall species need plenty of clearance, so be certain to locate them a safe distance from overhead lines, dwellings, and other elevated structures. Those trees with vigorously spreading root systems need to be isolated from sealed water supplies. Several species of willow, poplar, and fig tree have been known to damage sewage and drainage lines by progressively invading concrete and ceramic pipes. In fire sensitive locations, there must be an appropriate clearance surrounding homes and other structures. Since eucalyptus oil is a volatile and flammable substance, these trees can combust explosively in a serious fire.

Like other plants, a number of common trees have the drawback of highly toxic leaves, sap, or berries. These are unsuitable for planting near schools, parks, and other public areas visited frequently by children. Similarly, there are varieties of eucalypt, conifer, and others that may shed tall branches unexpectedly. Mature trees with broadly spread foliage tend to cast dense shadows which can restrict opportunities for plants growing beneath. Deciduous trees have the advantage of providing welcome summer shade but will bare their branches over winter months, when the days are shorter and sunlight is relatively scarce. Fallen leaves can be raked into large piles and left to break down to valuable organic mulch which is fine enough to be raked directly into soil. Dependent on prevailing temperature and humidity, this process will require between twelve and twenty four months to complete. High quality leaf mulch is smoothly textured and dark brown or black in appearance.

Maintaining the natural fertility of soils is the basis for all organic practice, including the cultivation and preservation of shrubs and trees. The best soil for most tree species is a well drained composite of sand, silt, and clay particles. The drainage characteristics will be largely determined by the surface slope and the physical properties of the deeper subsoil layers. Before planting trees, it is recommended that surface layers of topsoil be enriched by the inclusion of compost and shredded organic materials. A rotary hoe is most effective for incorporating substantial amounts of organic materials at a depth beneficial for active tree roots.

Successful tree planting is dependent on careful preparation of the chosen site combined with the appropriate climate and maintenance during the establishment period. Immature trees rarely thrive in uncultivated soils, so it is essential to be generous with the spadework. The minimum requirement is a deep hole of sufficient diameter to contain all extended roots. Digging down to break the subsoil will improve the natural drainage of the soil. When removed from the hole, carefully pile each layer of soil to enable replacement in the same sequence as removal. This preserves structural integrity and natural drainage characteristics.

Once the site is prepared, the fledgling tree can be positioned carefully then lowered into the hole. Using the correct layer of subsoil filling, adjust the depth of the hole to enable the trunk to sit comfortably within the ground. Container grown saplings can be placed at the level of the old soil mark while bare root stock should be adjusted until soil just conceals the highest root buttress. When uncertain, it is preferable to plant slightly higher rather than lower into the ground. Root bark will usually adapt when exposed to the air, while the trunk bark is likely to rot once buried within the ground.

For their physical support and protection, immature trees require staking at the time of planting. Ideally, the stake will securely anchor the roots and base, enabling the upper sections of trunk to move with a transverse flexibility. It is the gentle but continual movement of the trunk in wind which thickens the base and contributes to a mature, well branched, and sturdy root system. Special tree ties or nylon stocking can be used to secure the tree against its support. Twine or wire should be avoided since they may cut or distort the trunk as it expands in growth.

Lack of sufficient water is the cause of most early failures in tree planting. After several weeks the immature roots should spread over the new ground in their search for water and soil nutrients. In the meantime, most saplings depend upon a combination of effective watering, excellent soil drainage, and some basic water conservation techniques. Effective watering penetrates the surface and encourages tree roots to become more efficient by branching deep and wide. Surface watering does not help the maturing plant establish itself sufficiently well to cope with prolonged dry periods and drought. It is better to avoid watering during the hottest parts of the day. Choosing cooler periods in the morning, late afternoon, and evening will help to prevent wasteful evaporation. Surface mulching with organically certified compost, leaf mulch, or woodchips is an excellent method for trapping and holding water that might otherwise evaporate or drain away.

There is no reason to chemically fertilise a newly planted tree. If the site is well chosen and prepared according to organic principles, the soil should be sufficiently enriched to provide the soluble nutrients, water, and microbes required for optimum plant growth and ecology. Established trees benefit from additional fertiliser, such as organic seaweed emulsion, or liquid worm manures. While the tree is less than two years established, it is helpful to use an organic fertiliser every spring. By concentrating these applications beyond an external boundary at least one metre distant from the trunk, developing roots will be encouraged to spread widely rather than settle in compact, inefficient clumps.

When grown according to their preferred climate and soil conditions, most mature trees contribute various qualities to their gardens without demanding any more than a basic schedule of maintenance. The established principles of organic gardening are ideal for ensuring the health and productivity of soils, and the plants which depend on them. Like all living organisms, individual trees will occasionally become subject to certain types of disease and parasitic attack. Some species are more vulnerable, and expert knowledge can play a significant role in the early identification and eradication of such problems. There are also a number of physical injuries which affect thousands of trees, stunting their normal growth, and restricting some of the anticipated benefits like organic fruit, flowers, and protective foliage. All physical damage should be treated as early as possible to prevent unnecessary complication.

Not all trees will withstand excessive exposure to strong winds. This is generally true of forest species accustomed to the protection of encircling companions. The signs of wind damage include bent or bowed limbs, torn branches, buttressed roots, stripped bark, and stunted growth. In serious cases, the tree may begin to slowly split down its trunk and will require major surgery or destruction. Pollution and salination of groundwater is of major concern in many countries. Trees need protection from toxic agricultural chemicals and hydrocarbon fuel contaminants including diesel oils, petrol, kerosene, and paraffins. Organic farming and horticultural practices are designed to establish healthy, contamination free soils and groundwater.

At all stages of pregnancy, the ability to make informed dietary and lifestyle choices can have a positive influence on the health and wellbeing of mother and child. Under normal circumstances, the developing foetus depends upon placental efficiency to absorb a rich supply of nutrients from the maternal bloodstream. Because of this close dependence, there are certain situations which can potentially disrupt the normal course of foetal development. For example, there are a number of maternal illnesses and infections which must be avoided or treated promptly to reduce the risk of developmental abnormalities. Because several of these conditions exhibit minimal symptoms, it is beneficial for most pregnant women to undertake a periodic health assessment with their primary caregiver. Depending on individual circumstances, these assessments may require detailed medical history, physical evaluation, and a selection of diagnostic measures. All women should be counselled on the importance of seeking appropriate medical advice, particularly those in a higher risk category for infectious illnesses like hepatitis, and HIV.

On account of elevated physical and nutrient requirements, pregnant women, and breastfeeding women are subject to various levels of dietary imbalance and deficiency. In most instances, a mild nutrient deficiency will drain the mother’s resources rather than interfere with the developing foetus. Specific nutrient deficiencies and imbalances may, however, become more serious at critical stages of foetal development. For example, insufficient reserves of folic acid can interfere with development of the spinal cord and nervous system during the first trimester. Depending on diet, age, and general health, some women are advised to take a folic acid supplement several months prior to conception and during the first trimester which encompasses the critical early stages of spinal cord development. Minerals like iron and calcium are required constantly during pregnancy. During periods of intense demand, there is a potential for reserves to become depleted to a level which may affect maternal health and in serious cases, foetal development.

Another situation which will affect foetal development is the introduction of toxins crossing the placental barrier. Expectant mothers are warned of the risks associated with smoking, alcohol, recreational drugs, and various forms of pharmaceutical medication. One of the poorly explained risk factors today, is the constant exposure to residual chemicals within the food chain. For the sake of better health and peace of mind, it is well worth considering options like organic produce which may assist in reducing the overall exposure to environmental toxins.

Dietary considerations during pregnancy must be focused on providing the nutrients required to promote optimum maternal health and to sustain the baby’s developmental progress. Under normal circumstances, the most effective means to ensure these outcomes is to create nutritious meals based on the key food groups. A well balanced diet should contain large quantities of organically grown fresh fruit and vegetables, particularly the leafy green and brightly coloured items like fresh beetroot, sweet potato, and tomatoes. Many fresh vegetables can be carefully washed and eaten raw in salads or juiced to provide the raw enzymes which provide an energy boost while facilitating internal cleansing and digestion. A similar effect is obtained from other ‘live’ foods such as sprouted beans and seeds.

Protein is required to build new life and to continually renew components which have become inefficient over time. The best sources of protein are seafood, lean organic meat, organic dairy products, soy products, and whole grains like barley, quinoa, and oats. Egg whites are an excellent source of protein, although these must be well cooked to eliminate the small but significant risk of salmonella.

Some sources recommend that fats and oils constitute around thirty percent of total calorie intake. This seems a little high, although the important point is to reduce the saturated animal fats and to increase the healthy varieties of monounsaturated oils. Obtain these from eating raw nuts, seeds, avocadoes and cold pressed vegetable oils. These beneficial oils are also obtained from many species of oceanic fish including sardines, mackerel, and cod.

Carbohydrates are required to provide energy on a daily basis. Choosing complex whole grains can help maintain normal blood sugar levels and bowel regularity.

It is better to avoid highly processed snack foods as these generally contain excessive amounts of salt and food additives. Too much salt can contribute to fluid retention and elevated blood pressure. Other substances to avoid are refined sugars, caffeine, non prescribed drugs or medications, alcohol, artificial sweeteners, soft cheeses, shellfish, processed meat products, and any foods which have not been freshly prepared or cooked at temperatures high enough to destroy bacteria.

Remember to drink at least twelve glasses of water each day. A plentiful supply of filtered drinking water should always be available.

In the absence of a specific deficiency, there may be no benefit from taking nutritional supplements. When required, a qualified naturopath or herbalist can usually prescribe natural substances like kelp or chlorophyll extracts in order to correct nutrient imbalances. Such options may not be suitable for every situation so it is vital to discuss these initially with the primary caregiver.

There are several lines of evidence which confirm the risks of foetal exposure to organophosphate pesticides. Residual traces of these highly toxic chemicals are found on many varieties of fruit and vegetables. They can also be detected in some conventionally raised meat and dairy items. The manufacture of agricultural pesticides is based on formulations which are frequently changed to disrupt insect resistance. At the present time there are approximately one thousand active ingredients registered for agricultural pesticide applications. Organophosphates are designed to inhibit the enzyme cholinesterase which modulates the action of the neurotransmitter acetylcholine. Following exposure, the insect’s nervous system is overstimulated by a rapid increase in acetylcholine. This results in uncoordinated motor behaviour, tremors, and convulsions, followed by death in most instances.

With the exception of chlorpyrifos and some older types of organophosphate, there is limited data concerning the effects of these chemicals on neurodevelopment of the human infant. In the absence of a robust model to describe the physiological effects of cumulative exposure in adults, there is much debate regarding potential effects in the developing foetus. It is widely understood that developmental neurological effects are likely to be expressed in terms of behaviour and that multiple regions of the brain may be involved (Colborn, 2006). Furthermore, behavioural deficits and other neurologic symptoms not apparent at the time of birth may emerge later in life. Young and colleagues (2005) were able to detect early changes in neurodevelopment among infants whose mothers were exposed to higher than average levels of the organophosphate pesticide, chlorpyrifos. Using the Brazelton Neonatal Behavioural Assessment Scale, they assessed three hundred and eighty infants between three and sixty two days of age and reported a significant association between increasing concentrations of maternal organophosphate metabolites and higher numbers of abnormal reflexes in the infants.

Careful analysis of chlorpyrifos toxicity on neurodevelopment has shifted some assumptions about the developmental effects of organophosphates. For example, it is now widely accepted that these toxins alter the development of multiple brain regions. This is related to the finding that foetal sensitivity to chlorpyrifos is linked to increased sensitivity for cholinesterase inhibition (Slotkin, 2004). In most instances, the developmental effects of a single agent like chlorpyrifos will be confounded by interaction with other organophosphate pesticides and industrial toxins such as polychlorinated biphenyls (PCBs). Bowers and colleagues (2004) reported that relatively low doses of organophosphate and PCBs in combination resulted in more severe neurodevelopmental consequences compared to higher doses of each substance in isolation.

Despite the frequent claims that low levels of pesticide exposure are inevitable and harmless, competent health professionals should be aware of potentially serious effects during sensitive periods of neurodevelopment. Even a small decrease in cumulative exposure can provide a wider margin of protection. For this reason, any dietary or lifestyle measures which can reduce the exposure to toxic chemicals is highly advantageous and strongly recommended.

The term herb is used to describe those plants which are commonly selected for their culinary, therapeutic, cleansing, and devotional properties. Throughout history, herbs have been associated with the cultural and religious practices of many influential civilisations. In ancient Greece, bay leaves were fashioned into garlands and presented as praise offerings to triumphant athletes of the original Olympiad events. In a similar manner, fresh and dried leaves were included as part of the ritual and sacred offerings to the ancient deities.

Aside from these ceremonial applications, the Greeks appreciated the therapeutic and culinary aspects of this richly aromatic plant. For example, fresh bay leaves were steeped in jars of olive oil which were then massaged into tired muscles for improving circulation and alleviating the symptoms of arthritis and rheumatism. During festivals, mixtures of dried bay leaves and other herbs were added to enrich the warm flavours of wine, and to savour meat dishes, particularly lamb, and goat.

It is interesting to note that herbs have always played a significant role in the formal exchanges, exploration and trading ventures which have initiated contact and dialogue across previously separate cultures. Persian traders exchanged aromatic oils, herbs and spices for the delicate silks and tapestries of the Far East. Spanish, Portuguese and Dutch sailors extended the boundaries of the known world in the search for new and exotic flavours which were desperately sought by Europeans. In the increasingly connected world of today, this process continues as individuals explore the benefits of garden herbs which are both readily available and gathered from all corners of the globe.

Unlike some categories of plant which can be difficult to obtain and grow, most of the useful herbs are naturally common and resilient plants which can be gathered from their wild state or cultivated with minimal preparation and effort. Organically grown herbs are suitable for planting in  many environments including ordinary garden beds, raised beds, open ground and surrounds, potted gardens,  balconies, windowsills, indoor herbariums, and roof gardens.
 
In discreet and subtle ways, raising a humble organic herb garden can smooth the sometimes difficult transition away from biologically unsustainable consumerism. Despite strategically packaged advertising campaigns, much of the so called individualism within contemporary society is simply masking an underlying conformity and the lack of creative vision.

Contemporary societies are now increasingly dependent on chemically based agriculture and other industrial processes which damage the environment and increase global energy consumption toward dangerously high levels. A trend toward increased work commitments and the associated constraints imposed upon leisure and recreational time have encouraged an over supply of low quality convenience and takeaway foods. Many of us have responded by adopting healthier, more sustainable lifestyles. While a thoughtful approach to nutrition, exercise, and stress reduction, is widely recommended, there remain some hidden opportunities for assuming greater control of health and wellbeing amidst the routine activities of life.

Over the last century, supermarkets, pharmacies and bathroom cabinets have replaced fields and gardens as the initial source of relief and treatment for minor cuts, burns, colds, indigestion and similar everyday ailments. On a worldwide scale, sales of non prescription medications amount to billions of dollars every year. From both the therapeutic and environmental perspectives, many of the old fashioned herbal remedies offer an excellent alternative. For example, the pain of minor burns or skin irritation can be reduced with the gel like sap of organically grown Aloe vera. When applied directly to the affected site, a natural ingredient known as barbaloin provides cooling, antiseptic, and moisturising properties which alleviate discomfort and promote healing.

Organically grown herbs are also suitable for reducing our dependence on chemical based household products. Today’s leading brand insect repellents and knockdown sprays are safer than those distributed several decades ago, however, they still remain a potentially dangerous product for babies, young children, and individuals coping with food intolerance, allergies, or compromised immune function. There are a number of herbs which naturally discourage flies, mosquitoes, and similar nuisance insects.

Common mint, basil, rosemary, and lavender are all highly recommended for planting around patios, barbecues, and other outdoor entertainment areas. External clothing can be lightly sprayed with a cold infusion of these herbs combined with a few drops of citronella, or clove oil. Fresh garden herbs can also be used to supplement the growing range of organic skincare and personal hygiene products. For example, a cold rinse of nettle leaves will strengthen and condition hair. Chamomile is used to lighten and condition fair hair, while a rinse containing ground ginger root can be used to treat problem dandruff without the side effects of harsh chemical based preparations. Nasturtium leaves can be soaked in water overnight then used as a mild facial cleanser and toner.

Despite their adaptability and tolerance under most growing conditions, it is worthwhile ensuring that garden herbs are cultivated according to sound organic principles. To an expert, high quality herbs can be identified by their colour, texture, aroma, and in the case of therapeutic varieties, for the strength of their healing properties. In many instances, their quality can be objectively evaluated, by measuring the actual concentrations of the pharmacologically active constituents. This has been demonstrated in common garlic which is widely recognised for its ability to control infection by inhibiting the growth of harmful bacteria. When garlic is planted in nutrient deprived soils there will be significantly lower concentrations of the active ingredient known as allicin. Garlic possessing low allicin concentrations will not provide the range of therapeutic effects which are available from higher quality bulbs. In a similar manner, the quantity and potency of the aromatic oils obtained from basil, thyme, and rosemary are significantly reduced in plants raised with chemical fertilisers.

Organic cultivation ensures that garden herbs contain fewer contaminants than conventionally grown varieties. Increased purity and biological safety are relevant for ensuring the optimum nutritional benefits of fresh and dried herbs. Adding herbs to salads, soups, drinks, vegetarian, and meat dishes is an easy way to increase the daily supplies of antioxidant compounds. When included as part of a balanced nutrient intake, organically raised herbs assist the body to improve its natural resistance against disease and to repair cellular damage associated with stress, illness, ageing, and environmental factors such as poor air quality.

Many herbs have strong effects on the body, and several are potentially dangerous, so it is wise to proceed cautiously and always seek advice from a naturopath or similar professional when considering therapeutic applications.  

With a small amount of planning, most herbs will contribute to the natural efficiency and beauty of the organic approach to gardening. Many herbs make excellent companion plants, improving soil chemistry and other conditions to assist the growth of another species. For example, in dry climates basil is traditionally grown alongside tomatoes to improve their flavour and reduce the incidence of aphid and whitefly infestation. In both the carefully designed or casual garden, many species of herb provide excellent ground covers to protect precious topsoil from wind and water erosion.

Instead of the conventional hybrid grasses, plant chamomile to create a lawn which releases an exotic spiced apple scent across the entire garden every time it is trodden upon. All herbs are suitable for inclusion in compost, and many can be treated as green manures or processed into rich liquid supplements. Nettle, clover, mustard, and comfrey are all particularly good for reinvigorating tired soils. While certain herbs are known to repel troublesome insects, many others are capable of attracting beneficial insects and predators. For example flowering lavender, thyme, and oregano will attract pollinating bees while their foliage can provide refuge for helpful predators like lacewing, beetles, ladybird, small garden spiders, and lizards.

Fresh and dried herbs have been used extensively in cooking and food preparation since the earliest periods of human history. Over the previous hundred years, it appears that many culinary herbs have been eliminated and in some instances replaced by natural and artificial chemicals which provide flavour without any significant nutritional benefits. The most salient example is common salt, or sodium chloride. This chemical is abundant in nature and plays an essential role in human physiology. A daily sodium intake of several hundred milligrams is sufficient for maintaining a healthy body. Such an amount can be easily obtained from fresh whole foods such as organically grown fruit, vegetables, grains, and seafood.

When consumed in excessive amounts, salt is clearly associated with a wide range of negative health consequences. These include elevated blood pressure, increased risk of heart disease, kidney disease, abnormal fluid retention, and nervous complaints. Salt also inhibits the secretion of enzymes which enable the body to efficiently digest protein foods. Among developed world nations, average sodium intake dramatically exceeds the recommendations published by medical councils and the world health organisation. Approximately seventy percent of daily intake is contributed by processed and convenience foods, where large quantities of salt are routinely added as a preservative and flavour enhancer.

Most of the salt contained in processed foods is synthetically produced, refined and bleached. Unlike natural organic salt which is sourced from the ocean, synthetic salt contains few, if any of the trace minerals which are essential for health and wellbeing. With their natural flavour and valuable nutrient content, organically grown herbs are an excellent replacement for salt. Over time, it is possible to eliminate the excess salt present in common food items such as bread, butter, sauces, and snacks.

Low salt butter can be flavoured with a mixture of finely chopped dill, lemon juice, and freshly milled pepper. Tarragon leaves, parsley, or crushed garlic can all be substituted for dill. Instead of eating standard, highly salted loaves, why not locate a baker who enjoys working with quality ingredients such as herb flavoured oils, and organic wholemeal flours? Encourage a group of friends to order a traditional low salt sourdough. Most boutique bakeries will develop new products providing there is local demand or an agreement to purchase a set amount each month.

With imagination, the natural and subtle qualities of herbs can also be applied to replace the chemical based flavour enhancers, and synthetic colourings which are frequently used to make foods appear attractive. Since many chemical additives have been linked to allergies and hyperactivity, parents and caregivers have a strong incentive to limit their children’s exposure. A simple and effective approach is to commence with quality organic herbs during the initial presentation of solid foods during infancy. This is commonly practiced in South East Asian cultures where infants are encouraged to eat foods flavoured with coriander, dill, mint, and other herbs. Herbs like coriander are a good source of antioxidant vitamins and essential oils while dill has mild antiflatulent and sedative effects which help to reduce the symptoms of infant colic and bloating.

In later childhood, birthday parties with their emphasis on brightly coloured foods can create difficult challenges for health conscious parents. Why not create a bright and healthy cake using organic ingredients and a decorative layer of frosted herb flowers, petals, and leaves? With these natural materials it is possible to create an energetic mosaic of any scene. Young children are naturally imaginative and will be delighted with a cake shaped like a house, with carefully arranged petals for roof tiles, windows, and pathways. If a golden palace is preferred, a tiny pinch of saffron will create a vivid yellow icing as will crushed nasturtium flowers.

Edible flowers include clover, hop, rose, nasturtium, daisy, and lavender. These can be frosted by brushing them lightly with egg yolk, dusting with icing sugar then baking at very low heat on paper covered trays for an hour or until completely dry. Store them carefully, in airtight containers with layers of paper between each row.

With a ready availability of garden fresh herbs, the art of preparing delicious and wholesome food becomes simpler and altogether more enjoyable. Instead of struggling against nature, follow through on the organic principle of enjoying whatever is locally in season. This ensures the freshest produce and protects the environment by conserving energy which is otherwise spent on distribution, storage, and marketing. Look at recipes for inspiration and fresh ideas but learn to relax and trust your taste buds. Consider using both traditional and innovative herb combinations with meat, seafood, and vegetarian dishes.

Fresh organic herbs are the perfect ingredient to transport a dish across the boundaries of time and place. Visualise, for example, the pungent citrus flavours of coriander and lemongrass combined with the warmth of fresh ginger and chillies. When prepared as a marinade or accompaniment for chicken, tofu, of fish, the dish is unmistakably characterised by the expansive influences of South East Asian cuisine. Replace these herbs with simple combinations of sweet bay, tarragon, and parsley to imitate the harmonious and intimate pleasures of provincial French cuisine.

When carefully dried, organically grown herbs taste sensational baked into loaves of wholemeal bread. Herbs like rosemary, basil, and oregano contribute something special in rich meat stuffing, terrines, and pate. Instead of using a conventional grill-plate, arrange the green stalks of dill, rosemary, or thyme in a grid beneath fillets of red meat or pork. As the meat roasts, the herbs release their oils to infuse the meat with a mouth watering flavour. Tough stalks of rosemary make excellent skewers for lamb or goat kebabs.

Dill and fennel are traditionally associated with seafood dishes. Dill and chives are combined with cubes of fetta, sliced tomatoes, and lemon juice to marinade fresh gemfish fillets. Once baked, the fish can be served on a plate of organically certified wild rice, or potato wedges sprinkled with fresh or dried parsley.

Vegetarian dishes based around legumes, nuts, tofu, and complex grains can be enlivened with a wide range of fresh and dried herbs. Even the simplest balcony garden containing a few pots of organic basil, marjoram, sage, and chives will enhance many vegetarian dishes. Don’t forget to use fresh herbs in salads. These can never be dreary or boring when peppered with leaves of fresh basil, rocket, chervil, sorrel shoots, and fennel. To reinforce such spicy and complex flavours, add a dressing containing cracked peppercorns, cold pressed olive oil, balsamic vinegar, and a tiny pinch of organic sea salt. Garnish this superb creation with bright marigold and nasturtium flowers. Enjoy!    

The previously neglected concept of food intolerance has now been widely promoted by medical research into metabolic disorders with a genetic basis. There is also evidence to suggest these intolerances affect the general wellbeing of more individuals than had originally been estimated. Some basic description of events occurring within the gastrointestinal tract can be useful for understanding the concept of food intolerance.

Breaking down food

The stomach and intestinal walls are designed to break food into the molecular particles which are then used by the body to provide energy, and as a resource for the growth and repair of tissue. Even with the most careful selection of wholesome foods, there are components which are not required and must therefore be excluded from the absorption process.

A secondary role for the stomach and intestinal walls is to provide an impenetrable barrier against those unwanted food components along with potentially dangerous chemicals, micro-organisms, and other pollutants. The potential health implications of this task become apparent when commonly purchased foods are scientifically analysed. Organic awareness groups and health advocates advise consumers to consider the percentage of food intake contaminated by agricultural and industrial contaminants. Detectable contaminants include a wide range of chemical compounds employed during the manufacture, primary production, and distribution of many mainstream foods today.

For some food molecules, an efficient absorption requires biological enzymes and colonies of helpful bacteria. Complex proteins, for example, are broken into amino acids and essential fatty molecules with the assistance of bacteria normally resident in the large intestine. While these and other micro-organisms play an important and beneficial role in the digestion of food, they can become unhealthy if damage within the gastrointestinal tract causes them to be absorbed directly into the bloodstream.

Permeability changes in the stomach and intestinal tract

On occasions, the lining of the stomach and intestinal tract may become permeable and provide less of a barrier against micro-organisms, chemicals, and other undesirable molecules. The reason for an increased permeability can be any combination of illness, genetic predisposition, or a progressive gastrointestinal irritation caused by certain foods, toxins, or parasites. Sometimes the change in permeability is a temporary event, perhaps associated with developmental changes in appetite and nutritional requirements. Frequently, the shift in permeability cannot be linked to any causal factors. Once the permeability is altered, there is an opportunity for normally excluded substances to be absorbed. This increases the likelihood of the body developing a protective response. According to current knowledge, it is the quality and extent of this protective response which underlies the symptoms and severity of most diagnosed examples of food intolerance.

The role of lymphocytes

Lymphocytes are located in significant quantities beneath the surface of the gastrointestinal lining. Their role is to identify and attack invading molecules or pathogens which have entered the bloodstream. As part of their role, lymphocytes possess an ability to memorise structural aspects of each invader and can transmit this memory to other cells, enabling a localised defence to be mounted against invading molecules. Once this defensive system becomes highly activated, there is an increased likelihood that lymphocytes will identify harmless molecules as a potential risk. In some cases these will be food particles which have inadvertently leaked through the gastrointestinal lining. The overall effects of the defensive response will be ongoing inflammation and damage to the gastrointestinal lining. This inflammation is often localised but can also progress to generalised symptoms.

Diagnosis

Food intolerance can be difficult to diagnose for several reasons. Practitioners with experience of the condition have rarely been able to depend on a typical pattern of symptoms. The clinical reality indicates that patients differ in the types of food involved, the severity and duration of symptom, as well as the response to dietary restriction and other forms of treatment. The symptoms of food intolerance are occasionally confused with those related to food allergy. In many instances, a genuine food allergy will be determined by some genetic predisposition. Compared to the gradual and cumulative symptoms of food intolerance, an allergic reaction tends to be immediate, and often dramatic. Food intolerance is usually caused by commonly eaten foods, often ones that are consumed in significant quantities. On this account, it can be difficult to define the early stages of food intolerance. Food intolerance can be a temporary or transient phenomenon, whereas a food allergy is likely to be a long term or permanent condition.

It is possible for one or multiple body systems to exhibit the various symptoms of food intolerance. Those encountered most frequently include diarrhoea, bloating, constipation, nausea, gastric reflux, vomiting, headache, fatigue, hyperactivity and mood swings. Other less common symptoms include skin infections, stomach ulcers, arthritis, joint inflammation, and fluid retention. A range of lifestyle factors may contribute to the development and progression of these symptoms over time. This finding has contributed to the approach of health practitioners who focus upon the nutritional aspects of developmental and behavioural problems in children.

Several studies on groups of autistic children have provided evidence suggesting high rates of protein based food intolerance. Research on children with attention deficit syndrome identified nutritional deficits associated with high dietary intakes of processed foods including breakfast cereals, bread, biscuits, and snack items. These foods contain refined carbohydrates, preservatives, residual hormones, pesticide, and other toxic contaminants. Children on processed foods exhibited higher rates of anti-social and aggressive behaviours compared to those on a whole food diet consisting of complex carbohydrates, fresh organic vegetables, and lean beef and poultry.

The potential connections between food intake, food intolerance, and behaviour need to be researched in more detail. In the meantime, it is interesting to note that the general symptoms of food intolerance bear resemblance to those of many stress related conditions.

Treating food intolerance

The standard treatment for food intolerance is to determine those foods which initiate symptoms and to eliminate or strictly control the amounts consumed. This sounds more straightforward than it is in practice. In unusual cases there may be an extensive sensitivity covering multiple food sources. This will make it difficult to establish an eating plan that not only restricts the problem foods but also provides sufficient diversity along with a balanced complement of nutrients. It is common for sensitivity to develop through the interaction of one or more food sources or to be initially triggered by a separate food contaminant or environmental toxin.

Without specialist knowledge of food science and pharmacology, an accurate identification and treatment of these problems seems unlikely. In straightforward cases the intolerance may be restricted to just one or several food sources, with a clearly perceived connection between consumption of problem foods and the intolerance symptoms. The diagnosis for food intolerance requires that the body be rested to relieve symptoms and then exposed again to the suspect foods. This testing always needs to be carried out under professional supervision.

Foods associated with high rates of food intolerance

There are several food sources which are associated with higher rates of intolerance among susceptible individuals. Most varieties of processed foods are strongly associated with food intolerance, particularly those high in refined carbohydrate, saturated fat, and multiple chemical additives. Other common foods associated with intolerance include milk, wheat, fish, chocolate, coffee, nuts, legumes, oranges, tomatoes, and wine.

It is unrealistic to be prescriptive with any of these items since each individual case will be unique. One case may be intolerant to milk but able to consume yoghurt and cheese with safety. Another may react to all dairy foods without exception. A case of fish intolerance may encompass many seafood varieties or be specific to a single species or classification of fish. While wheat intolerance usually commences with sensitivity to proteins from wheat, barley, rye, and oats, extensive damage to the gastrointestinal lining may result in a secondary intolerance to alternative grains such as rice, corn, and millet. Once the wheat proteins are removed from the diet, the gastrointestinal lining has an opportunity to heal, and the problem with alternative grains is likely to be resolved. In describing these scenarios, it is worth emphasising the importance of seeking professional diagnosis and treatment for any suspected cases of food intolerance.

Why rates of food intolerance appear to be increasing

While causal explanations for food intolerance appear complex and multi-faceted, there is reason to implicate some aspects of contemporary food and pharmaceutical production and processing. Since their rise to prominence in the nineteen fifties, each decade has seen an increased diversity and volume of synthetic chemicals used to assist and maintain the conventional model of primary agriculture and food manufacture.

Advocates of the organic approach to food production have rallied to warn consumers of the health risks associated with residual pesticide and the chemical treatment of their basic food resources. With repeated exposure, molecules of toxic and unwanted compounds introduced with food or water will eventually affect the biological processes underlying integral health and vitality.

The accumulation of pesticide, antibiotics and growth hormones now detected in many foods is understood to disrupt intestinal bacteria and complicate the process of digestion and nutrient absorption. Once intestinal bacteria become altered by these substances, the body is less capable of producing the enzymes necessary to break food into the basic components required for cellular repair and metabolism. Once the intestinal bacteria are disrupted, the protective barrier of the gastrointestinal lining is increasingly challenged by invading molecules which may eventually be absorbed into the bloodstream. This threat of invading molecules, combined with a decreased capacity to utilise nutrients, increases the entire body’s vulnerability along with the likelihood of developing patterns of food sensitivity or intolerance.

Reducing the chemical load

It is certainly beneficial to reduce the chemical load delivered to the body. One of the primary sources of toxic exposure is the chemicals found in most foods. These include preservatives, colouring, artificial flavourings, as well as the residual contamination of agricultural cropping and husbandry applications. Adopting a lifestyle based on organic principles is the safest way to improve the quality, sustainability and safety of these essential resources. Organically grown produce is preferable to food that has been treated with numerous chemical agents.

With regards to food intolerance, it is also beneficial to choose and consume the freshest produce that is seasonally available, according to local conditions.

It is now fashionable for supermarkets to stock the widest range of produce and to ensure its steady availability throughout the year. While this appears to offer choice and convenience for consumers, there are frequent concerns regarding both the flavour and nutritional aspects of this extended season produce. Until recently, most fresh foods were available on a seasonal basis. Tomatoes and capsicums ripened in the warmer months while cabbages, brussel sprouts, and beetroot were raised during the cooler months of the year. Costs of distribution and the associated problems of spoilage removed much of the incentive to sell fresh produce in remote markets. As a consequence of this limited seasonal availability, the body was provided complete rest from many foods for a significant portion of the year. The rationalisation of infrastructure combined with extended preservation technologies has resulted in the elimination of many such seasonal restrictions.

Scientists and health advocates have suggested that continuous consumption without an imposed seasonal break, may eventually irritate and overload the system, leaving it more susceptible to developing an intolerance against these and other foods. This is even more likely to occur with produce systematically treated with chemical technologies to improve its shelf life and visual appearance.

Organic growers work in harmony with natural seasonal influences and choose to sell their produce in local markets. The organic philosophy aims to promote a sustainable agriculture, one which provides wholesome, non-irritant foods from healthy soils.

While the majority of babies manage to avoid complicated health concerns during their early months of life, all newborns are susceptible to a range of preventable illnesses, environmental hazards, sleeping difficulties, and issues related to feeding and nutrition. For the sake of their long term wellbeing, newborn infants should be assessed by a paediatrician and screened for congenital and inherited indicators. Hospitals will usually provide this service as a routine component of their care delivery; however they may be required to seek exclusive permission from the infant’s parent or primary caregiver. In those instances where problems are detected, early treatments and counselling can alleviate many of the complications which might otherwise decrease the overall quality of life. For this reason alone, the right to withhold medical permission should never be exercised frivolously.

A similar rationale should be applied to the prescription of infant and childhood immunisation. The schedule of vaccinations recommended by health authorities offers a relatively safe and effective way to reduce the risk of contracting several childhood illnesses with potentially serious consequence. Because a small number of children may still acquire an illness, immunisation cannot be promoted as a means for ensuring full protection. There are also a number of minor side effects and some very rare cases of serious problems following vaccinations. When consulted by a concerned parent or caregiver, a good doctor or health nurse should be able to explain these issues with a degree of professional objectivity.

While the responsibility for ensuring infant health rests largely with primary caregivers, the importance of professional support from medical practitioners and community health specialists cannot be underestimated. For their own peace of mind, caregivers need to establish positive relationships with the professionals who deal in children’s health and wellbeing. This is not always as easy as it sounds. It is a fact that many doctors and associated health professionals are struggling with rising health costs, excessive workloads, and the bureaucratic inflexibility of regional health departments. A brief discussion with a medical intern will usually reverse the thinking of those who falsely identify medicine as a glamorous or privileged occupation. Given the undeniable challenges and constraints of their profession, the vast majority of certified health practitioners provide an excellent service which can be measured in terms of their expertise, efficiency, and dedication to client welfare.

Routine medical and developmental assessments are usually conducted by community health nurses, general medical practitioners, or allied health professionals specialising in childhood development. When complex problems or issues arise, infants can usually be referred to a consultant paediatric physician. The extended training and experience of these professionals provides a valuable resource for diagnosing and treating conditions which may lie beyond the expertise of general doctors, nurses, and other health workers.

In today’s economic climate, caregivers are often encouraged to pursue private health insurance as a means of funding the rising costs of private medical treatment. A standard private health policy will cover basic hospital, medical, and dental costs and may enable subscribers to select preferred physicians. It is also possible to obtain a comprehensive cover which includes additional benefits like access to a wider range of health specialists. This is likely to include initial assessment and subsequent treatments conducted by qualified dieticians, psychologists, physiotherapists, naturopaths, optometrists, and others. Understandably, the financial contributions required for a fully comprehensive level of medical insurance can be significant.     

One skill required by every caregiver, new or experienced, is the ability to maintain composure when dealing with acute childhood illness and injury. Despite widespread immunisation and careful hygiene, infants remain susceptible to numerous infectious ailments. These will often be transmitted through contact with other individuals, food, or contaminated objects. While most of the infectious illnesses cause temporary discomfort and can be effectively treated, it pays to be particularly vigilant during the first six months of life. This is the period when an infant’s immune response is developing rapidly yet remains considerably less efficient than those of older children.

Newborns also require adequate protection from physical injury and trauma. This involves a reasonable level of planning and preparation to ensure their surroundings are secure and clear of obvious danger. Particular attention must be directed toward vehicle safety and bedding, in addition to the potential hazards of  kitchens, bathrooms, outdoor environments, household pets, and other animals. One of the most difficult challenges in this area, at least for a few years, is the fact that what was safe yesterday is not necessarily so today. The natural intelligence of human infants continually motivates them to explore and interact with their surroundings in new and creative ways. While a constant checking and re-evaluation of physical surroundings can be exhausting, it is an important component of infant safety and wellbeing.

The main physical symptoms of acute illness in newborn infants include skin discolouration, localised or extensive rashes, swollen glands, elevated body temperature, convulsions, abnormal stools, or unusual discharge from the nose, eyes, or ears. All of these symptoms require medical assessment. Caregivers residing in both metropolitan and regional locations can telephone their child health advisory service for preliminary advice. When staffed by qualified personnel, these telephone services are an invaluable resource. They can offer helpful advice on comforting infants prior to medical assessment. In emergency situations they will often coordinate ambulances, or facilitate an immediate intervention as required.

While physical symptoms of an acute illness may on occasions need to be prioritised, competent medical professionals generally require some additional information to develop their evaluation and treatment. This relates to significant variations in behaviour or temperament during the onset of symptoms. For example, caregivers should attempt to accurately describe the amount or pitch of infant crying, sleeping and eating patterns, along with any noticeable shifts in attentiveness, responsiveness to sound and light, and general mood. Like most aspects of later development, the maintenance of health and wellbeing in newborn infants requires a considerable degree of composure and the ability to cooperate with health professionals. The medical knowledge and techniques applicable for infants are currently very sophisticated. For this reason alone, caregivers should not be overly concerned with this earliest period of childhood.  

A recent Australian study has found higher than acceptable pesticide residues in strawberries from conventional farms (Choice magazine, February 2008). It has been pointed out that this highlights the potential for chemical abuse in all produce. ‘Chemical cocktail’ mixes are shown to be of particular concern for parents and growing healthy crop plants, warns Australia’s largest organic representative group, Biological Farmers of Australia (BFA).

Soil health technician and BFA spokesperson, Mr Greg Paynter, says the mixed use of pesticides, insecticides, herbicides, rodenticides, and fungicides weaken crops in the long-term when applied in un-tested combinations at the discretion of farmers.

“Excessive reside levels are a problem – but what may be more concerning and is also carried through to the end consumer, are the unknown effects of blends of different types of synthetic farming inputs. The toxic permutation that occurs as a result is unidentified and untested with regards to human or eco-health, because standard practise is to test a chemical product in isolation,” says Mr. Paynter.

Adverse affects on health from low doses of agricultural chemical combinations have been recorded in the past, with a particularly negative response from tested animals in the pairing of Atrazine – a herbicide widely used on maize and sorghum – with nitrate fertilizer.

Mr. Paynter said chemical mixes damage a crop’s ability to respond naturally to growth obstacles, and often lead to changes in plant metabolism, physiology, chemical composition and nutritional patterns.

“Plants which take up one particular pesticide will then inevitably be exposed to other environmental problems with a weakened natural defence system. A farmer who began using one type of pesticide may be forced to apply an additional herbicide, and then another type of pesticide to compensate for a vulnerable crop (for example),” he says.

“Organic growers, in comparison, tend to utilise the design of ecosystem services to replace the use of synthetic inputs in their farming practice.”

There are around 8,700 registered agricultural and veterinary products used in Australia, a number subject to fluctuation daily.

Children are the other party most susceptible to high toxicity levels from chemical blends, according to BFA Nutritionist Shane Heaton. “Children are more vulnerable to food toxins than adults – they have a larger intake of food per kilo of body weight than adults, and immature organs and detoxification and immune systems,” he says.

According to the 20th Australian total diet survey in 2003, dietary exposure to pesticide residues is highest for the toddler age group. Mr. Heaton said pesticides had proven effects on developing cognitive systems.

Adding to this he says “A study in South America showed impaired cognitive ability in children (aged four and five) from a village that routinely used farm pesticides – they had a lower capacity for things like hand-eye co-ordination and short term memory, and less ability for play-based learning tasks like drawing a recognisable person, or catching a ball,”.

Mr Heaton said concerned parents could opt for organic to reduce their child’s exposure to chemicals – children eating a predominantly organic diet have been proven to have less (one-sixth) the level of pesticide metabolite in their urine than those who don’t.

“At the end of the day it’s about peace of mind in parenting – organic choices reduce transferred chemical risk from ‘uncertain’ to negligible,” he says.

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?

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.

I recently stumbled across a pilsner that won’t make its way to the back of my fridge any time soon. Not because the beer isn’t any good – just the opposite in fact. The beer is so good that it demands, and generally receives, instant attention. With its tangy, fresh taste and clean citrus flavours, Emerson’s Organic Pilsner is one beer that has made me an instant fan.

Emerson’s Brewery is based in Dunedin, New Zealand. Dunedin, apart from being a great town, has a long and proud brewing history. With some of the finest organic hops emanating from New Zealand, as well as access to clean spring water and an abundance of fine organic raw materials to commence with, you might reasonably conclude that Emerson’s Brewery enjoys an unfair advantage over others seeking attention in the increasingly competitive international Pilsner market. Having visited the South Island of New Zealand on a number of occasions, I’d have to conclude that such an assessment wouldn’t be unreasonable. However, as some of New Zealand’s larger North Island-based commercial breweries prove all too frequently – with their bland non-descript copycat lagers – having access to premium raw materials is not always enough.

That Emerson’s Brewery commences with premium organic ingredients in bringing to life its Pilsner is not in question. However, its use of premium organic raw materials is just the beginning. Emerson’s is a “real” brewery. The brewers involved in producing this product are quite clearly craftsmen in their own right. They display a deep respect for the Pilsner tradition yet the capacity to carefully introduce and cement their own lively personalities within the parameters of the tradition.

The beer is ideally served at between 6-8 degrees celcius and has an alcohol content of 4.9%. And although Emerson’s Organic Pilsner was a new – and most pleasant – discovery for me, it’s actually been around for a while. According to the company’s website, the beer has received the following awards:

• Silver 2006, Australia International Beer Awards
• Silver 2005, Brew NZ Awards
• Silver 2004, Brew NZ Awards
• Gold 2003, Brew NZ Awards
• Gold 2003, Australia International Beer Awards
• Gold 2002, Australia International Beer Awards
• Gold 2002, Brew NZ Awards

Where can you get it?

If you’re fortunate enough to reside in New Zealand, you can pick up your Emerson’s Pilsner at a wide range of outlets. Your best option would be to visit the Emerson’s website for your nearest stockist. If like me you’re not located in New Zealand, you’ll have to seek out a specialty wine and beer store. I picked up my Emerson’s Pilsner at Festival Cellars in Brisbane. If your specialty organic beer store doesn’t stock Emerson’s Pilsner, you might like to twist the arm of the store manager and get them to order you in a couple of cases specially.

To find out more about Emerson’s Brewery please check out the company’s website and also their blog. This is certainly one beer that I’ll be seeking out whenever I get the opportunity. Cheers.

A recent decision by Australia’s Victorian and New South Wales State Governments to allow the planting of GE herbicide tolerant canola represents a significant blow for both Australia’s organic industry and those seeking out alternatives to Genetically Engineered food. “The announcement today by Victorian and NSW governments that they will allow the planting of Genetically Engineered food crops next year is a major affront to the organic food industry, and in turn consumers in Australia”, said Scott Kinnear, BFA GMO spokesperson today.

“The planting of GE herbicide tolerant canola will make it impossible to know whether organic or non-GE farmers are at risk, where GE canola has been planted and its pollen remains floating in the environment. Unless farmers undertake expensive tests they will not know if they have been contaminated.

“Organic and non-GE food processors will be burdened with additional requirements for tests of grains and oils to manage and eliminate contamination risk. In addition costly supply chain segregation such as containerisation will need to be considered by grain farmers and food processors. Other potential costs may include expensive food recalls where contamination has occurred.

“The support for GE canola flies in the face of significant evidence of costs to the economy, health and environment presented to the panels in both Victoria and NSW. The BFA put in a submission to both governments outlining substantial issues in all three areas and it is of significant concern that our submission appears to have been completely overlooked.”

“The organic food industry is the global good news food story that is growing at 15-20% per year. Governments would reap benefits for the environment and public health by supporting more organic food production rather than GE foods,” said Mr Kinnear.

Chairman of the BFA’s Organic Standards Committee, which presides over the Australian Organic Standard (AOS) by which the majority of the country’s organic farmers are certified, noted that “this step will mean the inevitable unleashing of pollens that cannot be completely regulated nor controlled in the open environment and the food and seed chain. This will restrict choice and freedom, particularly for organic farmers and a wider range of consumers, under current regulatory and market arrangements, said Dr Andrew Monk.

“In the absence of sufficient labeling regulation which gives consumers a transparent and complete choice of GMO and non GMO, the only real choice in the market place for non GMO foods will remain certified organic products, which prohibit such technologies as GMOs. This proposal by Victoria and NSW to potentially allow the release of food crop GMOs into the environment next year will impact on this sector by the admitted inevitable contamination of such crops and their seed lines. It will also risk future export markets and further burden that sector with compliance and regulatory costs.

“Both the National Standard, regulated for export by AQIS, as well as the Australian Organic Standard which regulates both for domestic and international markets, prohibit any presence of GMOs in organic food products. Their presence would lead to the decertification of such products and their removal from the marketplace, placing further cost, and loss of choice, on consumers and producers alike.” noted Dr Monk.

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!

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.

Every parent knows that children are susceptible to the sophisticated marketing strategies employed by manufacturers of processed food products. It’s not surprising when basic lines like breakfast cereal, cookies, drinks, and chips are linked to popular media characters like Spiderman, Dr Who, and Barbie. What many parents fail to realise is the extent to which some of these foods can be saturated with suspect chemical additives.

Chemical additives in food have been linked to a number of medical and psychological conditions which can affect childhood well-being and development. These include common and rare allergies, hyperactivity disorder, and appetite disturbances. Because they cannot be used by the body for normal growth and repair, most chemical additives need to be processed and eliminated. This represents an inefficient utilisation of resources.

One of the real difficulties confronting parents and caregivers is the complexity of the coded labelling system for common food additives. In the middle of a busy supermarket aisle with various distractions, how many consumers can readily identify the significance of E102, E104, or E129? Excepting those with heightened levels of interest or a food science qualification, many of us will fail to properly decipher the labels.

A helpful website is currently available to anyone seeking to identify those foods, drinks, and medications which contain the chemical additives linked to the developmental and health issues described above. Action on Additives was established by Lizzie Vann, the founder of a company promoting organic baby food. The website also encourages consumers to report products which are marketed to children yet contain suspect food additives.

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.

Is your family shampoo potentially harmful? Let’s begin by considering the three compounds mentioned previously. These were methylisothiazoline, dimethicone, and the grouping generally described as parabens.

Methylisothiazoline is sometimes included in shampoo and personal hygiene products to limit the potential for microbial contamination in water based solutions. Like many artificial preservatives, methylisothiazoline appears to disrupt the biological integrity of experimental animal subjects. The most alarming of these was the finding that prenatal exposure in laboratory rats resulted in disorientation and destruction of immature nerve cells. This research raised the possibility that the neural development of unborn human babies might also be disrupted (Du, et al; In Vitro Neurotoxicity of Methylisothiazolinone, a Commonly Used Industrial and Household Biocide, Proceeds via a Zinc and Extracellular Signal-Regulated Kinase Mitogen-Activated Protein Kinase-Dependent Pathway, Journal of Neuroscience 22:7408-7416; 2002).

Dimethicone has been included in some shampoo and hygiene products as an emulsifier, enabling the combination of water and oil based compounds. It is a silicon based compound which not only coats the surface of hair, but also the skin, restricting normal respiration.

Parabens are another class of preservative compounds which protect against microbial contamination. They are now associated with a body of evidence indicating their potential to disrupt estrogen reception. A recent study detected traces of parabens in the tissue samples removed from a group of breast cancer patients (Darbre, et al; Concentrations of parabens in human breast tumors, Journal of Applied Toxicology 24: 5-13, 2004). While there is insufficient evidence at present to conclude any causal links between paraben exposure and breast cancer, several health agencies have revised their guidelines for safe exposure.

When considering the rationale of manufacturers who use potentially harmful ingredients, it’s important to appreciate the range of alternative options which currently exist. Despite the additional expense and technical difficulties, it remains feasible to produce high quality shampoos and other hygiene products using only natural and organically certified ingredients. From an ethical and consumer focused perspective, these minor barriers must be offset against the long-term benefits.