I would like to talk about the word ‘organic’ and get you, the reader, to really think about that word. When you go shopping and see that word on a food product, shop, or vendor, what does it mean to you? This is the question that I want to help you explore by revealing some insights on how the word is used in the food industry. It might seem like a rather nebulous or broad word, but it is clearly defined in the marketplace, and it is a booming forty three billion dollar sector1 (as of 2015). We will look at how the USDA defines organic, and also at some of the interplay with vegan and vegetarian markets.
If you are like most people, your idea about organic is probably in line with the basic definitions found on Wikipedia and elsewhere: “Organic, of or relating to an organism, a living entity” or “Organic matter, matter that has come from a once-living organism, is capable of decay or the product of decay, or is composed of organic compounds.6” Perhaps another way to think of it, is that something organic is certainly not manmade, and was once alive. Thus, when we see organic labels we should be able to reasonably assume that there are no chemical additives, no pesticides, no herbicides, no hormones, no antibiotics, etc. Unfortunately, as you will see, the USDA does not share those assumptions.
Let’s take one example, organic salt, which I find rather comical. How can salt be organic? Well, actually, there are organic salts that carry an organic ion7; however, those are not the salts that are in the food industry. Table salt sold to you as ‘organic salt’ is actually a highly refined and unnatural sodium chloride that simply has no ‘additives’ in it.7 But it is nothing like any salt that our ancient ancestors consumed. Table salt is unnatural, having been heavily processed with chemicals to remove ‘impurities’ such as magnesium, calcium, etc., which ironically, are vital minerals that we desperately need in our diet! When it comes to salt, the word organic has no use, other than to deceive the buyer. If you want good salt, get unrefined Himalayan pink or Celtic salt, or something similar.
Before discussing the USDA, let’s continue with our reasonable assumptions. At the very least we should be able to feel safer with organic labeled foods, as opposed to foods that do not have those labels, right? And perhaps you imagined that organic food was more nutritious too. Such labels seem like reasonable assurances of such. The word organic was once relegated to niche buyers, those people that were more discerning and aware of the food they consumed, and were found shopping in health food stores. Such activists were/are often vegans or vegetarians. Surely people that are so particular about the food they eat know more than the casual consumer. Or do they? In this day and age the word ‘organic’ is used to target all food consumers, in virtually all food outlets. From fast food to supermarkets and delivery services, organic now targets all consumers of all ages.
I am not rallying against organic labels here. I do recommend them. I am rallying against the misuse of the word organic, and trying to reduce our ignorance of how it is misused. We need to confirm that our food is free of chemicals and nutrient dense; not assume so simply because it has an organic label. The USDA organic label assures neither of those things.
Trust. Proof. Evidence. Certification. These words ironically are some of the bricks that are used to build barriers… barriers that keep real organic food from consumers. If you want a USDA Organic label, you have to go through a daunting process that consumes time and money – more time and money than any small farm could afford. It would seem that the ‘truly’ organic food is unlikely to have a USDA Organic label. Thus, these labels are not only barriers to truly organic food, but are deceiving consumers. Even vegans, who are certainly among the most proactive food consumers, are completely deceived (or perhaps just ambivalent).
Most people, including vegans and vegetarians, do not consider that organic means nothing with regard to nutrition, as nutrition is compromised in multiple ways. I believe that consumers are misled on this point, simply assuming that organic is more nutritious (Just as they assume organic is free of chemicals). It is certainly not the case (although I have argued that it is, under a different context3). Take for example the explosive 33.5% yearly growth1 in organic juices, which really means that we are pumping that much more sugar into our bodies, instead of whole fruits. Having juice displace whole food is not progress. This fracturing or fragmenting of food into non-whole food products as processed foods is unnatural, and yet is organic nonetheless by USDA labeling standards. As such, nutrition is compromised in numerous ways, such as separating the sugar from the fiber in juices, separating fat soluble vitamins and minerals from fats in a great many products, and separating synergetic nutrients from each other. There are countless ways that food is disassembled and reassembled into some Frankenstein food with an organic label, and vegans are prime offenders (and/or victims), with their tofu ‘meats’ and other such concoctions. People do not realize that the whole is greater than the sum of its parts. Food ‘products’ are not healthier than what nature provides! The marketing is slick, targeting even the non-vegan consumers, using the ’organic vegan’ adjective in front of consumer favorites such as burgers, pizza, chips, etc. Here in Japan, we see ‘vegetarian’ ramen, curries, and more. All highly processed, unnatural products of industry, presented to us as healthy food choices with their organic labels. Using vegan or vegetarian as additional adjectives adds another deceptive halo effect, as most people think it must be healthy if vegans and vegetarians eat it.
The words organic, vegan, and vegetarian are used to make us embrace artificial food products as if they were products of nature. As sad as that is, it is not only the processed foods that are the problem. Let’s look at the actual vegetables, fruits, etc. Here, the most fundamental issue is that the nutritional profiles of any whole food, including organic whole foods, vary dramatically for many reasons. We all know that our soil is eroding, but it is not only that. Take for example this study of carrots, “Variation in Content of Carotenoids and Vitamin C in Carrots” where variations in nutrition are at least 200 – 300%, and can easily escalate to a factor of ten at time of consumption, due to various factors in the supply chain.2 This supply chain issue is not considered at all, and is in fact exacerbated by USDA Organic labeling.
Let’s get to the heart of the matter: USDA Organic ‘labeled’ food, which allows hundreds (if not thousands) of synthetics4, suffers many of the same pitfalls as GMOs when it comes to nutrition. One of the horrors shared among all mass produced food, organic or not, is the strive for extended shelf life. Nutrition degrades over time2, so any artificial method used to extend shelf life will degrade nutrition. Eat local, eat seasonal is not just some hippy mantra, but is in fact a much more nutritious way to eat. Sadly, there is no concern for nutrition in the quest to establish and obtain the USDA Organic label. Their incentive is all financial.
I must mention one caveat about shelf life. I used the word ‘artificial’ in the previous paragraph as a convenient differentiator, because there are a great number of natural methods for preserving foods. The various methods of fermentation, smoking, dehydrating, brining, salting, etc., can dramatically increase shelf life while also increasing the nutrition (often greatly). We are essentially creating different food products in these instances, but not always. Buying fresh pork and soaking it in a natural brine or vinegar water will keep the meat fresh far longer, as well as make it more flavorful, more tender, and healthier to consume. Sadly, even in instances where we have a form of natural preservation, big business will still contaminate our food with synthetic preservatives to extend shelf life even more. Vegan products are just as guilty of this. Even in Japan, where fermented foods are a large part of the diet, I am always disappointed to see the chemicals added to fermented products like natto, kimchi, and tsukemono (fermented vegetables akin to pickles); superfoods that are being needlessly degraded.
I am just touching upon preservatives, but there are also pesticides, herbicides, processing chemicals, vaccines, and more. In fact, in addition to their long list of allowable chemicals, the USDA allows for countless exemptions, which enable producers to use certain ‘banned’ substances and still qualify for the USDA Organic label! The vegans avoid only the vaccines, and little else. In many ways they are worse off, because animals have better detox mechanisms to better reduce many chemicals before they get to us. There is a never ending parade of new synthetics that are aiming to be in our ‘organic’ food, which you can get a sense of from a summary of the National Organic Standards Board spring meeting.5
Perhaps the saddest thing of all is that the ‘organic’ organizations that I am citing have their articles written in a very upbeat and positive tone, as they are under the believe that this is all wonderful progress. In their eyes, this is all necessary to help bring more and more organic food to more and more people – to meet the growing demand. There may be good intent, but I see it all as a farce, and even more-so within the scope of a vegan, since they should be more critical and discerning. For me, it is all deception for the sake of profits. I want truly organic food, which for me means real food, which for me means that there are zero manmade or ‘synthetic’ compounds in the food; or as close as I can get to that. There are no labels to help me find that. There are no vegan shops, labels, or initiatives that help with that. We need to take responsibility for researching our food sources deeply, and encourage others to do the same. Self empowerment and responsibility is a necessity in this age of deception and information warfare. Good whole foods can be found. Search for and support the small farmers and you will be rewarded with truly organic nutrient dense food.
REFERENCES
- McNeil, Maggie. “U.S. Organic Sales Post New Record of $43.3 Billion in 2015.” U.S. Organic Sales Post New Record of $43.3 Billion in 2015 | OTA. Organic Trade Association, 19 May 2016. Web. 18 May 2017. <https://www.ota.com/news/press-releases/19031>.
- MATĚJKOVÁ, Jana, and Kristína PETŘÍKOVÁ. “Variation in Content of Carotenoids and Vitamin C in Carrots.” Notulae Scientia Biologicae. N.p., 6 June 2010. Web. 12 May 2017. <http://www.notulaebiologicae.ro/index.php/nsb/article/view/5108>.
- Cozzetto, Victor. “SWEDISH FAMILY ILLUSTRATES GMO DANGERS.” Reality Check. Otezok.com, 16 May 2015. Web. 11 May 2017. <http://www.otezok.com/2015/05/16/swedish-family-illustrates-gmo-dangers/>.
- Wyard, Gwendolyn. “National List of Allowed and Prohibited Substances.” Organic Trade Association. OTA, 2016. Web. 16 May 2017. <https://www.ota.com/advocacy/organic-standards/national-list-allowed-and-prohibited-substances>.
- Crawford, Elizabeth. “Carrageenan and Other Non-organic Materials in Organic Products Considered by NOSB.” NutraIngredients-USA.com. N.p., 05 May 2016. Web. 16 May 2017. <http://www.nutraingredients-usa.com/Markets/NOSB-considers-carrageenan-non-organic-materials-in-organic-products>.
- “Organic.” Wikipedia. Wikimedia Foundation, 25 May 2017. Web. 31 May 2017. <https://en.wikipedia.org/wiki/Organic>.
- “Organic Salt.” Wikipedia. Wikimedia Foundation, 29 May 2017. Web. 31 May 2017. <https://en.wikipedia.org/wiki/Organic_salt>.
