What is Organic

Organic Defined

Did you know that prior to 1940 there was no such food as non-organic?

Since then manufacturers have unloaded myriad chemicals: artificial fertilizer,pesticides, herbicides, insecticides and GMO (genetically modified organisms) into farming. Has this yielded benefits? Yes. The question, however, should be for whom and at what cost? Just as importantly, are there better alternatives? Today, we can draw a sharp distinction between Conventional farming and Organic farming, as well as the products that come to market from both methods. The following is only intended as a brief overview, but I strongly encourage you to keep looking into this ongoing and important issue, educating yourself to make the best possible choices because what you feed your body profoundly affects your health, energy levels, your thinking and as such your overall quality of life.

 

Organic Farming Methods

Organic foods are the product of organic farming and are free of chemicals as they are processed without the use of artificial food additives including but not limited to: preservatives, flavorings, trans-fats, taste enhancers, colorings, sweeteners, fillers or stabilizers. Organic foods are also not genetically modified and are not irradiated.

Organically raised animals are allowed to mature naturally, and they are never given growth hormones, antibiotics or worming medicines. They eat their natural diet, are not fed genetically modified feed, are given access to outdoors, clean water and space to express their natural behavior.

The term “organic” was coined in response to the rapid and widespread industrialization of agriculture known as the Green Revolution, which involved the implementation of chemical farming on a global scale. Organic food is
traditional food, the kind that all people ate prior to the 1940s.

Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the United States and many other countries require organic farmers and organic products manufacturers to obtain organic
certification in order to market the foods as organic. In view of these regulations, organic food is food produced in a way that complies with organic standards set by national governments and international organizations.
In the United States “Organic” is a designation used by the U.S. Department of Agriculture (USDA) to certify food that was produced without synthetic chemicals, genetic engineering, radiation or sewage sludge.
There are three categories of labels that are currently used in the U.S.: “100% Organic,” “Organic,” and “Made with Organic Ingredients.”

Only foods made with entirely organic ingredients can be labeled “100% Organic,” whereas the “Organic” label can be placed on foods that contain at least 95% organic ingredients. The other ingredients (up to 5%) can be nonagricultural substances or non-organically produced agricultural ingredients but without the use of synthetic chemicals or genetic modification.

The label “Made with Organic Ingredients” can be attached to a product containing at least 70% organic ngredients, meaning that the other 30 percent can be non-agricultural substances or non-organically produced agricultural ingredients but without the use of synthetic chemicals or genetic modification.nCurrently, organic label is the only reliable certification verifying that the food has been grown or produced in compliance with the guidelines that govern the organic industry. To ensure that you are receiving genuine organic products look
for the USDA Organic logo and the USDA Organic label.

 

History of the Organic Movement and the Green Revolution

As previously mentioned, the Organic Movement arose in response to the global industrialization of agriculture in the 1940s known as the Green Revolution that profoundly and rapidly changed farming. The development of chemical and biological weapons during the First and the Second World Wars prompted the development of chemical farming worldwide and organic farming became a thing of the past. It was when research on chemicals designed as nerve gas showed capability to kill insects; DDT inaugurated a new class of insecticides to counter the pest problems and weapon manufacturers supplied nitrate for the production of artificial fertilizer. It has been heavily promoted ever since then and organic farming methods were largely abandoned.

Ironically, the new chemical farming methods have been referred to as “conventional” and its products replaced organically grown food on a global scale. This term, “conventional” as we shall see, at the very least is a gross
misnomer.

Furthermore, as it turns out the Green Revolution was predicated on certain premises that can amply be shown as myths. For example, it’s been claimed that worldwide hunger is the result of overpopulation and more food needs to be grown in order to combat it. However, the truth is there is more than enough food being produced to feed everyone. Government regulations and poor distribution are the real reasons for hunger in the world.

We also often hear that the traditional methods used by small farms are inefficient and tend to low crop yields. This simply is not true. In fact, small farms have been shown to produce higher yields than large industrialized
farms.Unfortunately, in the current worldwide economic and political environment, governments and creditors give preference to the big operators, thus squeezing the small farmer out of business. For example, the suitability of
what can be grown in a given area has been virtually ignored. This leaves most small farms out of the “revolution” because the cost of equipment is prohibitive.

Moreover, both plants and weeds can develop a resistance to chemical poisons and result in the creation of super pests which are far more difficult to control. Making matters even worse, GMOs produce sterile seeds and must be
repurchased every year. How is this helping the poor and how is this combating the hunger problem? Instead of being able to use seeds provided at no cost by nature year after year, the farmer is forced to purchase seeds from the company that has the patent on the genetically engineered seed.

These problems and a host of others are only now beginning to be understood. The evidence of deleterious health effects is mounting as people, both scientists and ordinary consumers, continue taking a closer, more critical look at just what exactly is in the foods that we and our families are eating every single day. As a society none of us can afford to be short-sighted when it comes to this crucial and pressing issue. We should never underestimate the long-term risks associated with moving forward with new technologies without fully recognizing
all of the potential health hazards.

The renowned agriculturalist, Lord Northbourne, captured the essence of the issue when he wrote in his book “Look to the Land”, published in wartime England in 1940 as follows: Food quality is “a very subtle matter involving
something more than appearance and taste, and more than the chemical composition as revealed by analysis” (p. 8).

For Northbourne, “Food of better quality is food which has vitality, individuality, freshness; food which is grown
right, not only food that looks right; food which is effective as a vehicle of life and is not either mere stimulant or mere filling” (p. 129). He conceded that, “‘Vitality’ is a very unscientific term” (p. 166). He railed against focusing on cosmetic considerations, “the things that really matter in food [are] those which make it effective as a vehicle of life” (p. 62), and he expressed concern that, “real quality is giving way to cheapness” (p. 66).

On localism which he had already identified as an issue of salience, he wrote: “it is ludicrous to cart stuff about all over the world, so someone can make a ‘profit’ out of doing so, when that stuff could much better be produced where it is wanted” (p. 104).

On the limitations of economics, he wrote: “we have come to have no idea of profit other than financial profit… the delusion is that cheapness leads to plenty. But what use is plenty of rubbish?” (p. 66). He pointed out that, “the relation of financial cost to what may be termed ‘biological cost’ has not been considered, still less estimated” (p. 28).

On the limitations of scientific reductionism: “No chemist has ever analyzed or described in chemical terms a living creature, however humble; and there is not the slightest chance he ever will” (p. 160). He was critical that ‘scientific’ farming implies farming regulated, “mainly according to the combined recommendations
of the farm economist, with his calculating machines and ledgers, and the chemist” (p. 157). For Northbourne, “farming cannot be treated as a mixture of chemistry and cost accountancy, nor can it be pulled into conformity with the exigencies of modern business, in which speed, cheapness, and standardizing count most. Nature will not be driven. If you try, she hits back slowly, but very hard” (pp. 90 & 91).

Looking to the future, Northbourne wrote of “farming of the future” and warned that, “it will be left to future generations to pay for our mistakes, but they may not have the wherewithal” (p. 31). Of traditional farming he recorded that, “there exist a few people who still cultivate intensively with little trouble from disease, without recourse to specific defensive measures against disease, and without artificial manures, and without the loss of fertility of the soil” (p. 51). He was critical of approaches that are “primarily mechanical and financial” (p. 110). He warned of the, “price paid for the spread of a false philosophy” (p. 110), and proposed that, “The forces of death can only be overcome by the forces of life” (p. 110), and that , “we must relearn how to farm” (p. 113), and that the task ahead may be, “a task for generations… A combination of cooperation and individual effort… And those engaged will be fighting a rearguard action for many decades, perhaps for centuries” (p. 115)

 

Organic Foods

Organic Produce
Organic fruits and vegetables are grown without the use of artificial fertilizer and without synthetic pesticides. Organic fresh produce is not irradiated and is not grown from genetically modified seeds.

Organic Grains
Organic grains are grown without the use of artificial pesticides or fertilizer. They have not been fumigated, irradiated or treated with toxic chemicals and are processed by using physical methods such as stone milling. The process avoids dehydration and overheating and ensures all the germ, bran and endosperm, along with minerals and vitamins are retained. Organic breads and flours are exempt from mandatory fortification with folic acid, thiamine and iodized salt, cannot be bleached and synthetic yeast is prohibited.

Organic Dairy
Organic milk and dairy such as cheese, yogurt, kefir, butter, sour cream and ice cream are produced without the use of antibiotics and hormones, with no genetically modified ingredients, synthetic additives, flavorings and colorings. Organic dairy animals graze on organic pasture land that has not been treated with synthetic chemicals.

Organic Meat
Organic livestock is raised without the use of antibiotics and growth hormones. Animals have access to outdoor areas and graze in organic pastures free of synthetic chemicals, pesticides and herbicides. Grain feed, if any, must be organic certified and any genetically modified products are prohibited.

Organic Fish
Only farmed fish can be certified organic. Organic fish are produced in a sustainable manner, are fed organic certified feed and cannot be fed fishmeal that contains genetically modified ingredients, synthetic coloring, growth regulators, antibiotics or pesticides.

Wild fish cannot be certified organic as there is no control over the habitat of the fish and what they eat.

Organic Processed Foods and Food Additives
Currently, in the United States there are over 3000 substances registered with the Food and Drug Administration as food additives and approved for use in processed foods, including synthetic chemicals and genetically modified
organisms.

Additives in organic certified processed food cannot exceed 5% of the final product and artificial additives are prohibited. Organic certified processed foods cannot contain genetically modified ingredients and are not subject to irradiation.

OutSmart Cafe

The OutSmart Café’s physical locations, where the menu is designed considering the highest and best nutritional value – and the highest quality ingredients in recipes are used not just to taste great but to truly nourish. The educational aspect of the OutSmart Café’ so you know exactly what it is that stands behind each menu item; how it benefits your body and mind and as such empowers you to make the best – not ill informed -decisions.

Contact

ADDRESS:

OutSmart Cafe’ ™
62 Main Street #100
Colleyville TX 76034
Under Construction - Opening Soon

TELEPHONE:

817-966-6676

EMAIL:

info@outsmartcafe.com