Organic Food Myths
There are always at least two different opinions, no matter what the subject is. Organic food isn’t an exception. I always wonder where and how these myths start and who starts them. It’s been my experience that most often the people who start myths and rumors are those who stand to gain in some way. In this case, that would be those who produce food using traditional methods – chemical fertilizers, toxic pesticides, and drugs – but you can draw your own conclusions. Let’s just bust some of the most prevalent myths.
Myth 1: Organic farming is inefficient because organic food is more expensive than regular food. Busted! Inefficiency isn’t the problem. The problem is that farm programs and subsidies are there to benefit traditional farming and ranching and not organic farming and ranching.
Myth 2: Less food is produced per acre using organic farming than is produced per acre using chemical-based farming. Busted! When land is converted from chemical-based food production to organic-based food production, there is a temporary decrease in production per acre, BUT after about three years, organic acreage is just as productive as and often more product than it was when it was used with chemical-based farming methods.
Myth 3: The level of pesticide residue on nonorganic food is small and perfectly safe. Busted! Pesticide residue is limited by government standards, but nobody tells you that the “safe” levels are based on the levels deemed safe for adult men who weigh 154 pounds. They aren’t safe levels for small women or for little children.
Myth 4: Nonorganic food is just as nutritious as organic food. Busted! It’s been a while in coming, but there is solid scientific proof that there are up to 50% more antioxidants in organic fruit and vegetables that contain them, and up to 30% more vitamin C in tomatoes.
Types of Organic Coffee
There are two general plant types used for the production of organic coffee, Arabica and Robusta. Robusta, coffea canephora, is the hardier of the two most common types of coffee and organic coffee. Robusta has a higher caffeine content at 2.7% and is more resistant to diseases. As such it is easier to grow organic Robusta coffee because the plant is less likely than Arabica to need treatment for plant diseases and pests. Arabica, coffea Arabica, contains around 1.7% caffeine and is generally considered to produce a better tasting coffee. Its sensitivity to plant pests and diseases can make this high quality coffee difficult when the grower wishes to produce healthy organic coffee. A major producer of Robusta coffee is the country of Vietnam while major Latin American producers such as Brazil, Colombia, and Guatemala lead in production of Arabica coffee. Brazil out produces all nations in both types of coffee. While there are only two major types of plants that produce organic coffee there more types of organic coffee based on other factors.
Geographic Distribution of Coffee Production
Coffee is traditionally grown in the mountains. The plant originated in the highlands of Ethiopia but is now grown throughout the world. Moderately high altitude, good drainage, plentiful rain, and a daily cloud cover are ideal for virtually all types of organic coffee. For example, organic Kona coffee is grown in mountainous parts of the Hawaiian Islands while Panama mountain grown organic coffee comes from mountainous spine of the isthmus of Panama. Colombian organic coffee brands are virtually all Arabica coffee. The Colombian coffee growing district, the Cafetero, is in the Andes Mountains west of Bogota where coffee is grown at altitudes between 3,000 and 7,000 feet. There are newer varieties of coffee that can be grown at lower altitudes, without shade, and produce more volume of coffee. However, these brands typically do not product the best tasting and full bodied types of organic coffee.
What We Do to Organic Coffee
After organic coffee is grown, processed, stored, and shipped to organic coffee roasting companies the story just begins. A major part of the taste of organic coffee comes from the roasting process. In addition, more healthy organic coffee antioxidants are created or modified during roasting. Here is a quick rundown of the roasting processes, by temperature, that lead to varying degrees of caramelization, color change, and aroma.
Cinnamon Roast 195 °C (383 °F)
New England Roast 205 °C (401 °F)
American Roast 210 °C (410 °F)
City Roast 220 °C (428 °F)
Full City Roast 225 °C (437 °F)
Vienna Roast 230 °C (446 °F)
French Roast 240 °C (464 °F)
Italian Roast 245 °C (473 °F)
Spanish Roast 250 °C (482 °F)
The original coffee quality is slowly but surely modified as the roasting temperature is raised. With higher roasting temperature types of organic coffee are increasingly caramelized and may have even a burnt flavor as aroma. Tastes vary and so roasters commonly produce a range of types of organic coffee by roast type to satisfy their discerning customers whether their preference is Robusta or Arabica green coffee beans.
Organic Food History
The fact is that all farming and ranching was done with what are now considered organic methods before the 1900s. It’s not that farmers and ranchers were more conscious or more concerned about natural resource conservation or even more concerned about pollution. It was because there simply was no other choice. “Progress” hadn’t happened yet. The history of organic food production goes back to when our first distant ancestor put a seed into the ground with the intention of eating what the plant produced.
The fact is that the idea of “fertilizing” crops with anything other than manure wasn’t even on the horizon before Columbus discovered America. The Indians showed the colonists how to use fish as fertilizer and improve crop production.
Nonorganic food production techniques can be traced back to the first commercially produced chemical fertilizers in the early 1900s. Although pesticides made from natural ingredients like tobacco had been used for years, the first synthetic pesticides only began somewhere around 1940 with the discovery (invention) of DDT.
Somewhere along the way, we began to accept food that was produced using chemical fertilizers, toxic pesticides, and drugs as “traditional” farming and ranching methods. They are far from being traditional. Organic farming and ranching methods are actually traditional, and what are considered “traditional” methods are, in fact, the new kids on the block, so to speak.
Then during the late 1980s and early 1990s, people began to question the safety of “traditionally” produced food. The EPA now regulates the use of pesticides on crops. The FDA regulates the allowable levels of pesticide on food.
There are now standards that allow a certain level of pesticide to remain on the fruits and vegetables that are at our local supermarket as well as acceptable levels of antibiotics and growth hormones in the meat that is available. But historically – TRADITIONALLY – food was produced without the use of chemical fertilizers, toxic pesticides, and drugs.
Organic Food From China
There’s been a lot in the news about the problems with goods imported from China in the last few months. We’ve had toys painted with paint that contains lead, medications produced under anything but sanitary conditions, and fish caught in sewage canals. We’ve had produce contamination concerns as well. Given all of the problems with goods produced in China, it is kind of mind-boggling that anybody would think that “organic” food produced in China would actually be “organic.” But that is exactly what is happening.
It is more important than ever that those who want to eat organically produced food be aware of food labeling regulations. There is no way to enforce U.S. organic food production standards in China. We have no jurisdiction in China. Chinese farms are generally large and government-owned, and they do pretty much as they please. The labeling is the only defense that we have.
So-called “organic” food from China and other countries can be labeled “organic” according to American law. They cannot, however, be labeled “certified organic.” You’ll find foods labeled “organic” at big chain grocery stores and discount department stores like Wal-Mart. If they’re cheap, they most likely came from China, and they are most likely anything but what you would consider organic.
China is having a really hard time (if they are even trying) to understand the concept of organic food. The country still used DDT, for heaven’s sake! The government determines to deem a farm organic, but there is very little if any oversight, and decreased production is cause for alarm.
It is best to avoid food that is “cheap” and labeled “organic” but not “certified organic.” The odds are good that the food was shipped to the United States from China. The odds are also very good that the food is NOT really organic – much less certified organic.
Organic Food Fraud
There’s always somebody looking to make an easy buck. Scams of all kinds are simple because honest people believe that other people are honest. Not all of them are. Let’s face it – we are truly at the mercy of the governmental agencies that regulate our food supply, including our organic food supply.
An orange is an orange. You can’t look at two oranges and determine which one was produced using organic means and which was raised using traditional farming methods. There is simply no way to tell by looking. And yet, when the two oranges are displayed side by side if one is said to be organic, we will pay more for that orange. The question is, however, is it REALLY organic?
We expect that when the organic label is on food products that we purchase, it means that the food was produced without the use of chemical fertilizers or toxic pesticides (among other things).
There have been testing procedures available for years to test for pesticide residue on fruits and vegetables. There are regulations regarding legal levels of pesticide residue even on foods that are not called “organic.” Not every apple or ever leaf of spinach is tested, of course, but there are quality control measures in place that give us a certain level of confidence that chemical pesticide was not used on fruits and vegetables that are labeled organic.
However, there has not been a similar test to determine if chemical fertilizers were used in the production of food that is labeled organic – until now. Science, it seems, always eventually catches up with advertising. Now there is technology available to test fruits and vegetables to determine whether chemical fertilizers were used. There isn’t widespread use of the technology yet, but there will be. This is one more step in the right direction!
Organic Coffee House Coffee
If you do not mind going out for a good cup of coffee your best bet is probably organic coffee house coffee. If you are confused about the variety of coffee house coffee types here is a little primer. But be sure to specify healthy organic coffee when you order. First of all, all organic coffee house coffee starts with organic green coffee beans, roasted and ground and made into espresso.
Organic Espresso
Organic espresso starts with organic coffee beans. The brew is very concentrated. It contains suspended solids as well as dissolved solid material from the roasted organic coffee bean. The coffee house makes organic espresso by forcing steam through finely ground organic coffee. The pressurized steam causes the suspension of solids and foam in the coffee and results in a thicker “feel” to the coffee. Organic espresso is served in a small cup, usually just an ounce. The coffee contains anywhere from forty to seventy-five milligrams of caffeine. This four times a strong, per ounce, as regular coffee. Along with more caffeine, organic espresso contains four times the concentration of organic coffee antioxidants as well. Once the person making the coffee, called the barista, makes espresso he or she is usually not done.
Americano, Breve, Cappucino and more
Organic espresso coffee is good, but using espresso as a base, the barista can make several delicious variations. They are as follows:
- Americano
- Breve
- Cappucino
- Latte
- Mocha
Americano is espresso cut to half strength with water. When American GI’s discovered espresso in Europe in the aftermath of WWII they preferred coffee like mom made back home. The request to dilute the espresso was so common that coffee houses came to refer to diluted espresso as café Americano. Make sure to ask for organic coffee house coffee when you order your Americano.
Breve and latte are espresso made with steamed milk in the case of latte and half and half in the case of breve. Café au lait will pass for latte and breve is strong coffee with a lot of milk and cream. Both breve and latte can be made with organic coffee house coffee.
Cappuccino is espresso and hot milk when is then steamed to make foam. Typically cappuccino comes with a dollop of whipped cream on the top.
Mocha is the coffee for chocolate lovers. Order it made with organic coffee house coffee, organic chocolate syrup, and organic milk for triple treat.
Organic coffee house coffee retains full bodied organic coffee aroma and taste without the up to one hundred and fifty impurities commonly found in regular coffee. Although many if not most coffee houses carry certified organic coffee you often need to ask. In addition, the same coffee house may or may not carry organic dairy products, sugar, or chocolate to go with your organic coffee. Be sure to ask and if they do not carry organic products ask them to consider doing so. Organic coffee grown by sustainable agricultural practices not only tastes good but is good for the environment as well.
Organic Food Certification
There are varying rules that apply to organic food certification depending upon the business that is seeking certification. Obviously the same rules wouldn’t apply to organic seed suppliers as would apply to organic restaurants. But there is an organic certification process for each and every stage of food production – from seed to table.
Basically, any business directly involved in food production can be certified organic as long as they meet the requirements of certification. Each country, including the United States, has rules, standards, and procedures for certifying food production businesses. The rules, regulations, standards, and oversight vary from country to country. The standards in the United States are the highest and most stringent in the world. The standards in many other countries are far below those in America.
In the United States, the regulations for being deemed “certified organic” are basically that no chemical fertilizers, toxic pesticides, or drugs of any kind are used or have been used for a period of time in the production, processing, packaging, or serving of food. Of course, as with all governmental regulations, the requirements are stated over many pages using a great many words, but that is the gist of the certification requirements.
Today only between 2 and 3 percent of farm and ranch land is deemed “certified organic” worldwide. There are only a few seed companies that sell “certified organic” seeds. Not many processed foods are deemed “certified organic” or even “100% organic.” There are more restaurants today than there once was that are deemed “certified organic” – thankfully, that number is growing, but it is still miniscule in comparison to the number of restaurants there are in the world.
In order to eat as nearly organically as possible, it is important to look for the “certified organic” seal.
Organic Coffee Complexity
Coffee lovers enjoy a full body and interesting or complex taste and aroma in their coffee. Organic coffee antioxidants are the primary source of organic coffee complexity. These chemicals are present in green coffee beans and in roasted coffee. Not only do antioxidants provide organic coffee complexity, they give us many health benefits as well. Here are a few thoughts about antioxidants and organic coffee complexity.
Organic Coffee vs Regular Coffee
Healthy organic coffee is free of the up to 150 impurities that can be found in regular coffee. Some of those impurities are dangerous to health and some interfere with the taste and aroma of coffee, its organic coffee complexity. Organic coffee is grown and certified as grown under strict conditions assuring the consumer of sustainable farming practices, preservation of habitat, and a superior product. When organic coffee is certified the certification process guarantees that the organic coffee was grow, picked, processed, stored, and roasted separate from any contaminating influences, including that or regular coffee grown in adjacent fields. For example, certification of organic coffee concerns itself with whether or not spraying of adjacent fields carries over onto organic coffee areas. Organic coffee certification guarantees that organic coffee is free from the use of synthetic fertilizers, herbicides, insecticides, and fungicides.
Roasting Brings out the Flavor and More Antioxidants
There are naturally occurring antioxidants in organic coffee. When coffee is roasted a number of these are broken down, chemically, into other chemicals, also antioxidants. Methylpyridium is one of the organic coffee antioxidants and is created during the roasting process of organic coffee. An antioxidant is a molecule that retards the cell damage and cell death in human cells. These chemicals slow the oxidative breakdown of other molecules in the cell which is a factor in aging. Organic coffee antioxidants are in the same class of molecules that help reduce oxidation.
Antioxidants enhance the flavor of coffee. The organic coffee complexity that they provide also has health benefits. For example, trigonelline is an antioxidant found in green coffee beans. Roasting causes a partial breakdown of trigonelline to methylpyridium. This chemical increases the activity of what are called phase II enzymes. Physicians believe that increased activity of phase II enzymes helps protect against colon cancer. Thus it is believed that more organic coffee can lead to less colon cancer as well as a fuller bodied, tastier coffee.
Nearly a thousand aromatic compounds in roasted coffee contribute its organic coffee complexity. We taste coffee with our tongues but when an aromatic compound touches the olfactory epithelium, the part of the nose where we sense smells, the aroma of the coffee combines with the taste to enhance organic coffee complexity. The amino acids, phenols, hydroxyl-acids, phenolic acids, alicyclic compounds, 70 pyrazines, heterocyclic compounds, sugars, and lipids in coffee contribute to organic coffee complexity and results in a pleasing taste and aroma of organic coffee. Healthy and tasty organic coffee is not only good tasting but good for you and good for the environment as well.
Organic Food Basics
Have you ever heard someone say, “Oh, that’s food for thought”? They mean that whatever has just been said bears giving additional consideration to. Organic food is not only “food for thought,” but “thoughtful food” as well.
Some people take the attitude that food is just…well…food. An apple is an apple is an apple. They know that there are different varieties, but that’s where they stop making comparisons.
There are a great many differences between organically produced foods and traditionally produced foods. In traditional food production, many chemicals are used. Before seeds are planted, the soil is made more fertile with the use of chemical fertilizers. Then, as the plants grow, and in order to keep pests from eating them, the farmer sprays them with toxic pesticide.
When the plant bears fruit, that fruit (whatever it is – whether it is an apple or a squash or an onion) has some of the chemicals from the fertilizer in it and some of the toxins in the pesticides on it. You can wash them as many times as you want but there are still toxins there and when you eat those fruits and vegetables, you are also eating some of the chemicals that were used to produce them.
The same thing is true of meat production, except that the animals are fed antibiotics to reduce the incidence of disease and growth hormones to make them grow faster. You get some of those chemicals when you eat meat that is produced using traditional methods.
The plants and animals used for organic food production are never exposed to synthetic, toxic chemicals or drugs so there are no synthetic, toxic chemicals or drugs on them or in them. Doesn’t that make choosing between traditionally produced food and organically produced foods an easy choice?