Is it really a fad to eat organic? What does it mean when a fruit or vegetable is “organic”? Is there a big difference with inorganic nutrients? These questions are on everyone lips, especially in the society that we live in today.
If we allow ourselves to be “in fashion” and review the scientific literature we can find answers to many of these questions. Yes, there are difference in organic nutrients and inorganic nutrients. A fruit or vegetable that is organic signifies that they have not received any type of chemical treatment nor other type of chemical to grow and reach maturity, i.e., they have been grown in their habitat and have been protected from stressors with their immune system. This deference has produces the same active nutrients that protect us human from our own stressors. This “immune” communication between the two species (plants and humans) is what we call XENOHORMESIS. If the plants are treated with pesticides beforehand they have no need to create defenses for themselves and therefore do not produce the active substances or “medicines” to process sickness that humans need for survival.
And no less important to highlight is the percentage of micronutrients contained in the foods if we compare organic versus inorganic. Studies from the 1998 edition of the magazine Nutrition Research Review show a group of organic foods containing a larger amount of fiber, calcium, magnesium, iron, zinc and antioxidants than the inorganic group.
In conclusion, an inorganic nutrient has three broad negative aspects:
- THEY DON’T PRODUCE ACTIVE SUBSTANCES
- THEY ARE FULL OF CHEMICAL SUBSTANCES SO NEW IN OUR EVOLUTION THAT OUR CELLS ARE INCAPABLE OF DETOXIFICATION
- THEY CONTAIN LESS MICRONUTRIENTS
Today, the fact remains that a nutrient has a specific weight and aspect. So not only is there elitism in our images but also in our food. We also have to sparkle with a majestic make-up. We prefer to eat a svelte apple with shiny gloss (from a good bath of wax at the end of production) and without flavor, than a gentle apple, without brilliance and perhaps a little smaller but with a exceptional flavor of APPLE!
Studies like those of David Sinclair and Joseph Baur clearly state that these actives substances produced by plants in their natural forms are great “resolvers” of the inflammation process and great protectors from cancer and other pathologies. For example: an organic carrot contains salicylic acid in doses that promote the resolution of inflammation: acetylated specific enzymes in a process like cyclooxygenase produce other substances that regenerate the damaged zone like lipoxins and resolvins.
Other examples that we see is that of salvestroles produced by black grapes, including resveratrol, a substance very in style in cosmetics due to its powerful anti-aging effects. Specific studies in resveratrol demonstrate that there are capabilities of specific active enzymes that stop the spread of tumors like SIRT-1 (Sirtuina 1) via slow enzyme proliferation of inflammation like NFKb (Nuclear Factor Kappa B). Additional interesting studies demonstrate the effect of resveratrol on health of sexual hormones, especially estrogen in that it regulates the enzyme so that it can be detoxified properly.
Theodosius Dobhansky, well know geneticist says, “Nothing in biology makes sense without evolution.” Fritz Muskiet, professor of laboratory medicine and pathology at the University of Groningen adds: “Nothing in medicine makes sense without biology.” To understand the importance of organic nutrition we have to go back to evolution to answer why we need these nutrients that require humans to be free of chemical products.
The fact that nutrition is a medicine, as Hippocrates says, signifies that we must consume organic food in a great proportion. Health should not be subject to industry.
Physiotherapist col. 4009
Master of Clinical Psychoneuroimmunology
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