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Treating The Whole You

SARA JANE HEALTH & NUTRITION BLOG

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Why Organic?

At the end of all my recipes I mention that using organic, pasture raised produce and wild/MSC certified fish here's why:

In recent years, the term “organic” has often been labeled as a trend or a marketing gimmick. But for those of us committed to a holistic, naturopathic approach to health, choosing organic is about something much deeper—it’s about returning to the roots of real, unadulterated food and embracing the vital connection between nature and our health.


The Problem with Conventional Food

The modern food industry has become a battleground for our health. From genetically modified crops to factory-farmed meat and heavily processed products, it’s no secret that many foods today are loaded with substances that have profound effects on our bodies and overall well-being. Here are some of the key offenders:


  1. Glyphosate and Pesticides: Glyphosate, a widely used herbicide in conventional agriculture, has been linked to numerous health concerns. It’s found in non-organic grains, legumes, and produce, and has been classified by the World Health Organisation as a “human carcinogen” (WHO, 2015). Pesticides and herbicides disrupt the endocrine system, interfere with hormone regulation, and can cause long-term damage to our bodies, even in trace amounts. Studies have associated glyphosate exposure with an increased risk of diseases like Alzheimer’s, Parkinson’s, diabetes, and certain cancers.

  2. Sweeteners and Additives: Non-organic processed foods are often laden with artificial sweeteners, preservatives, and synthetic additives. These substances can wreak havoc on gut health, disrupt metabolic processes, and contribute to inflammation. Over time, they compromise our immune systems and lead to increased risks of chronic illnesses like cardiovascular diseases and obesity.

  3. Antibiotics and Growth Hormones in Meat: Conventionally raised meats and poultry are often treated with antibiotics and growth hormones to boost production. This practice not only affects the quality of the meat but also impacts the health of those who consume it. The overuse of antibiotics in livestock contributes to antibiotic resistance in humans, while growth hormones have been linked to hormonal imbalances and an increased risk of cancers and early-onset puberty.

  4. Nutrient-Depleted Soils: Industrial farming practices prioritise yield over soil health, leading to depleted soils that no longer contain the same nutrient levels they once did. This results in crops that lack essential vitamins and minerals, leading to nutrient-deficient diets even when we think we’re eating healthy.


Why Organic Matters

Choosing organic isn’t just about avoiding harmful chemicals and additives—it’s about embracing food that’s grown and raised with respect for nature’s balance. When I recommend organic produce, pasture-raised meats, and sustainably sourced fish like those certified by the Marine Stewardship Council (MSC), it’s because these choices are rooted in nature and aligned with our bodies’ needs. Here’s why:


  1. Organic Foods are Free from Harmful Chemicals: Organic farming prohibits the use of synthetic pesticides, herbicides, and fertilisers. This not only protects our bodies from harmful toxins but also preserves the integrity of the soil, water, and surrounding ecosystems. When you choose organic produce, you’re choosing food free from glyphosate and other toxic chemicals that disrupt your health.

  2. Wild Fish and MSC-Certified Standards for Sustainability: Wild-caught fish and MSC-certified seafood ensure that the fish you’re consuming comes from sustainable, well-managed environments. This not only means healthier fish that are free from antibiotics and growth-promoting chemicals but also supports the preservation of marine ecosystems for future generations. Wild fish are also higher in omega-3 fatty acids and other vital nutrients that are diminished in farmed fish.

  3. Pasture-Raised Meats and Eggs: Pasture-raised animals are allowed to graze freely and live in more natural environments, which leads to healthier animals and more nutrient-dense meat, eggs, and dairy. These products contain higher levels of omega-3s, vitamins, and minerals, and they’re free from synthetic hormones and antibiotics. Pasture-raised animals also contribute to regenerative farming practices that restore soil health and reduce environmental impact.

  4. Organic Farming Supports Soil Health: Organic farming techniques are traditional farming techniques which prioritise the health of the soil, focusing on crop rotation, composting, and natural fertilisers. Healthy soils lead to more nutrient-dense crops, ensuring that the food we eat is packed with the essential vitamins and minerals our bodies need to thrive.


The Impact on Our Health

The accumulation of pesticides, antibiotics, and synthetic additives in conventional food is more than a health risk—it’s a ticking time bomb for our bodies. Consuming these substances, even in small quantities, has been linked to:


  • Neurodegenerative Diseases: Pesticides like glyphosate have been associated with an increased risk of Alzheimer’s and Parkinson’s disease. The disruption of neurotransmitter pathways and oxidative stress caused by these chemicals play a significant role in the development of these conditions

  • Chronic Illnesses: High exposure to pesticides and synthetic chemicals is linked to a greater likelihood of developing diabetes, cardiovascular diseases, and autoimmune disorders

  • Hormonal Imbalances: Endocrine-disrupting chemicals like glyphosate and synthetic hormones can interfere with our body’s natural hormone regulation, leading to issues like infertility, thyroid disorders, and metabolic problems.

  • Gut Health Complications: Pesticides and antibiotics disrupt the delicate balance of our gut microbiome, leading to increased inflammation, digestive issues, and even mental health concerns like anxiety and depression.

  • Weakened Immune Systems: The build-up of toxins from pesticides, preservatives, and additives can compromise our immune function, making us more susceptible to infections and chronic diseases.


A System Fuelled by Profit at the Expense of Health

Through my studies, I’ve learned a startling reality: the people who own and control large supermarket chains don’t eat the food they sell. For them, the food industry is driven purely by profit, often at the expense of consumer health. These companies prioritise high yields and long shelf lives over nutritional value and food safety, pushing products filled with harmful chemicals and additives.


The Monsanto/Bayer Case: Evidence of Harm

The risks associated with glyphosate are not just theoretical. Monsanto (now owned by Bayer) has faced numerous lawsuits over the alleged health risks of its product, Roundup, which contains glyphosate. In 2018, Monsanto was ordered to pay $289 million in damages to a cancer patient, a verdict that was later reduced but confirmed in subsequent cases. As of 2021, Bayer has agreed to pay more than $11 billion to settle thousands of claims linking Roundup to non-Hodgkin lymphoma and other cancers.


Final Thoughts

So, the next time you’re faced with a choice between organic and conventional, remember that it’s not just about avoiding trends—it’s about embracing a way of life that honours your body, respects the planet, and upholds the principles of true wellness. Your health is worth the investment, and by making conscious choices today, you’re laying the foundation for a healthier tomorrow.


Let’s return to nature and rediscover the power of real food. Choose organic, pasture-raised, and sustainably sourced—because it’s not a trend, it’s true health.


References:

Bayer AG. (2021). Bayer reaches comprehensive agreements to resolve major legacy Monsanto litigation. Retrieved from https://www.bayer.com.

Martyn, D. M., Nugent, A. P., McNulty, B. A., et al. (2019). Dietary intake of preservatives and additives by Irish adults and the impact of consumption on health. Journal of Nutrition and Health, 12(2), 123-135.

Myers, J. P., Antoniou, M. N., Blumberg, B., et al. (2016). Concerns over use of glyphosate-based herbicides and risks associated with exposures: A consensus statement. Environmental Health, 15(1), 19.

Samsel, A., & Seneff, S. (2013). Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance. Interdisciplinary Toxicology, 6(4), 159-184.

Tarazona, J. V., Court-Marques, D., Tiramani, M., et al. (2017). Glyphosate toxicity and carcinogenicity: A review of the scientific basis of the European Union assessment and its differences with IARC. Archives of Toxicology, 91, 2723–2743.

Yang, Y., Song, W., & Liang, Z. (2014). Glyphosate exposure induces oxidative stress and neurotoxicity in rats. Journal of Neurochemistry, 10(3), 259-268.


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