Getting Back to Nature by Going Organic
Organic farming has come a long way, considering its return to a bygone era when foods were minimally processed. But conventional food processing has had a long lasting hold on the American diet, leaving many of us to fend for our figures and ourselves in the absence of a governing body that filters out the unhealthy additives we don't need.
While conventional food practices highlight our desire to manipulate fresh produce and spur growth in livestock, organic food practices presume Mother Nature can get it right.
The most common foods we can buy today, the conventional fare, is whatever the local supermarket has to offer. Modern conventional food practices, which well predates American history and can be traced back to the abundant soils and full harvests of Mesopotamia , has always maintained its key objective - to produce food surpluses. Since the early 1900s huge corporate food brands and franchises were founded with the goal of maximizing food efficiency while lowering the costs of production. From Nabisco to Nestle, from Monsanto to McDonald's and from Campbell's to Frito-Lay, conventional food companies are fueled by machinery, oil and transportation, producing product that often tastes as good as it sounds.
Organic food, a label that was first introduced in 1939 by Lord Northbourne as "organic farming", is essentially a return to the food processing practices made popular by colonial American farmers: non-chemical, minimally processed, natural foods.
In addition to conventional and organic processes, there is a "Demeter" classification in Germany, which is a stringent process that requires rigorous treatment of the soil, as well as "farmers market" systems which bring food to local neighborhoods on a daily basis or, in many cases, on Saturday and Sunday mornings.
But the real question is what necessitated all of these terms? Whatever happened to the plain whole some foods from colonial times, arriving on the plate without the labels and the fanfare, naked and direct from Mother Nature?
Making the conventional grade and passing the Food and Drug Administration standard created a new dawn for big businesses and corporate food suppliers who would soon use the system to pass off all kinds of edibles for mass consumption. New food products simply needed an FDA seal of approval in order to find their way into a neighborhood grocery store. Today, it's worth noting how influential the FDA has become and how much its policies impact American lives. The administration states that the products it oversees "account for about 25 cents of every consumer dollar spent".
But common sense has told us that the proliferation of disease, namely heart.
The most common foods we can buy today, the conventional fare, is whatever the local supermarket has to offer. Modern conventional food practices, which well predates American history and can be traced back to the abundant soils and full harvests of Mesopotamia , has always maintained its key objective - to produce food surpluses. Since the early 1900s huge corporate food brands and franchises were founded with the goal of maximizing food efficiency while lowering the costs of production. From Nabisco to Nestle, from Monsanto to McDonald's and from Campbell's to Frito-Lay, conventional food companies are fueled by machinery, oil and transportation, producing product that often tastes as good as it sounds.
Organic food, a label that was first introduced in 1939 by Lord Northbourne as "organic farming", is essentially a return to the food processing practices made popular by colonial American farmers: non-chemical, minimally processed, natural foods.
In addition to conventional and organic processes, there is a "Demeter" classification in Germany, which is a stringent process that requires rigorous treatment of the soil, as well as "farmers market" systems which bring food to local neighborhoods on a daily basis or, in many cases, on Saturday and Sunday mornings.
But the real question is what necessitated all of these terms? Whatever happened to the plain whole some foods from colonial times, arriving on the plate without the labels and the fanfare, naked and direct from Mother Nature?
Making the conventional grade and passing the Food and Drug Administration standard created a new dawn for big businesses and corporate food suppliers who would soon use the system to pass off all kinds of edibles for mass consumption. New food products simply needed an FDA seal of approval in order to find their way into a neighborhood grocery store. Today, it's worth noting how influential the FDA has become and how much its policies impact American lives. The administration states that the products it oversees "account for about 25 cents of every consumer dollar spent".
But common sense has told us that the proliferation of disease, namely heart.
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