To Be or Not To Be…Organic

Organic is a simple but very provocative word; the meaning of which varies upon the need of the user. For example, I grew up with the definitions: of, relating to, or containing carbon compounds. We are organic beings. Also, relating to, being, or dealt with by a branch of chemistry concerned with the carbon compounds of living beings and most other carbon compounds. Now, a few examples: Acetaminophen, yeah, the non- aspirin stuff you take for aches and pains. That’s right, organic. Here is another you may or may not recognize, Perchloroethylene – dry cleaning fluid; and of course a favorite beauty product: Retinol (Vitamin A). Some organic compounds are good, some are deadly. So, how do we decide?

Additional definitions of organic include things containing organic substances: a fertilizer of plant or animal origin (compost for example), a pesticide whose active component is an organic compound or a mixture of organic compounds, and finally, a food produced by organic farming. Okay, that last one has specific lines of delineation, mainly without employment of chemically formulated fertilizers and growth stimulants. How do we know that the chemicals being allowed into commercially prepared organic fertilizers are actually safe?

Did you know when testing synthetic chemicals for their ability to cause cancer, only about half are carcinogenic? Many of us assume synthetic equals bad. I personally believe that synthetic simply means our bodies might not assimilate it without repercussions down the road.

Until recently, nobody bothered to look at natural chemicals (such as organic pesticides) because it was assumed that they posed little risk. The studies, when conducted yielded somewhat shocking results: about half of the natural chemicals studied are carcinogenic as well.

This is a case where everyone (consumers, farmers, researchers) made the same, dangerous mistake. We assumed that "natural" chemicals were automatically better and safer than synthetic materials, and we were wrong. It's important that we be more prudent in our acceptance of "natural" as being innocuous and harmless. Here is another interesting tidbit. The list of inert ingredients rarely tested or considered to be of concern, can be found in both synthetic and certified organic fertilizers, pesticides, and herbicides.  We now know many inert ingredients pose extreme hazards to wildlife, plants, animals, and humans. Yet, they remain an unlabeled, undistinguished part of many products.

 

The electronic code of federal regulations for the National Organic Program contains enlightening information on what is and isn’t approved for organic food (plant and animal) production. After reading the regulations, I decided to take a closer look at some approved chemicals. The first one I checked out shocked me. The list, current as of September 15, 2011, includes Tolazoline (Parenteral-Systemic) which can only be obtained through a prescription from a licensed veterinarian. I learned many things:

1.      No studies have been conducted on the carcinogenicity of this product.

2.      The warning: “Not to be used with animals in food-production.”  

3.      Products produced by Novartis containing Tolazoline were withdrawn from the U.S. in July 2002

4.      Other companies still manufacture products containing Tolazoline.

5.      Adverse affects of this drug on the “safe” organic approved list: Gastrointestinal hemorrhage -may be fatal, hypochloremic alkalosis, systemic hypotension, acute renal failure, especially oliguria, thrombocytopenia, diarrhea or nausea and vomiting, increased pilomotor activity (goose flesh), peripheral vasodilation (flushing), and tachycardia.

 Why, I ask you, is it still on the approved list? Is anyone really watching this? Is meat tested? If it was so “safe” why did one company producing it withdraw it from the US market? Shouldn’t it be withdrawn from the guidelines? Who oversees the overseers of our organic certification program? Can we really trust the labeling on certified organic foods? Are they worth the price if they have just as many chemicals (albeit approved) as those not certified as organic?

It comes down to this for me. Know the origin of your food; all food. Ask your local farmer/rancher/butcher what is really used on their animals. They will actually tell you. Be a wise and informed consumer. Then make your own decision to be or not to be organic.