Despite higher prices, more and more Americans are choosing to buy organic foods.
Organic food sales in the United States have increased 20 percent for five years, with sales reaching $11 billion in 2002, and analysts predict that the number will reach $13 billion in 2003.
Sales of organic dairy, the fastest growing segment in the 1990s, rose 500 percent between 1994 and 1999, however, even with the increase only two out of every 100 gallons of milk sold in the United States are organic. Yet sales of organic milk and cream in traditional grocery stores still reached $104 million, and sales in natural food stores reached $55 million, during 2000.
Organic milk makes up 1.86 percent of all the food milk sold in the United States, but with the rising trends farmers predict that it could make up as much as five percent to 10 percent.
Food industry planners have also taken note that consumption of organic products is rising at premium prices. Analysts say this may be because consumers see organic as not only healthy but also as part of a socially conscious movement to reconnect with the food chain and help the environment.
Consumers may also like the idea of supporting the family farmer in a time when the U.S. food industry is driven by huge factory farms striving to produce cheap food. Organic farmers earn about $18 to $23 per hundred pounds for their milk, compared with traditional farmers who earn $10 to $12, according to industry analysts.
To earn the "organic" label or use the word organic, milk and other foods must meet USDA's national standards. According to the standards, organic milk must come from government-certified farms where dairy cows are not fed antibiotics and growth hormones, not fed genetically altered corn or soybean meal, and graze on land certified free of herbicides or other chemicals.
Recently, a provision overturned those standards that no longer requires organic livestock producers to use organic feed. The switch has created an uproar among organic advocates who are launching campaigns to protect the original standards.
Reuters Health March 10, 2003
The consumermove to "organic" is an encouraging step in theright direction, but unfortunately most of the extra moneyspent on these products is wasted due to consumer’s misunderstandingof basic nutritional concepts.
There are twomajor areas that contribute to the bulk of the problem: Organicgrains and organic milk.
First let mepoint out the obvious. Organic sugar is not any healthierthan non-organic sugar. They are both major enemies to yourhealth.
The logicalextension of that are grains. Grains, unlike vegetables, arerapidly metabolized to simple sugars and disrupt insulin levels.If you suffer from signs of insulin overload that include:
- High blood pressure
- Being overweight
- High cholesterol
Then you willwant to avoid most all grains. This applies to over 75 percentof the country. An additional one-third of the remaining 25percent will need to avoid grains because they are protein nutritional types.
So even if youare purchasing whole-grain, organic sprouted bread, more thanlikely it will not move your body toward health, and you arebetter off avoiding it.
I have reviewedthe above grain factors many times previously so most readersare familiar with this concept, but a newer concept is thatof organic milk.
This conceptis almost as seriously flawed as that of grains. I have longbeen opposed to most people drinking milk as it is frequentlyassociated with a worsening of health.
This is particularlysad because milk is one of the healthiest foods availableprior to its being pasteurized. Raw dairy is something I nowstrongly advise nearly everyone to regularly consume. If youare a carb Metabolic Type then raw milk is typically preferable, while if youare a protein type raw cream is likely a better choice dueto its higher fat content.
Personally,raw cream has helpedme survive Chicago winters by virtually eliminating mycold intolerance, cold hands and cold feet.
As SallyFallon of the Weston Price Foundation states:
Pasteurizationdestroys enzymes, diminishes vitamin content, denaturesfragile milk proteins, destroys vitamin B12 and vitaminB6, kills beneficial bacteria, promotes pathogens and isassociated with allergies, increased tooth decay, colicin infants, growth problems in children, osteoporosis, arthritis,heart disease and cancer.
Calves fed pasteurizedmilk die before maturity.
Raw milk soursnaturally, but pasteurized milk turns putrid and processorsmust remove slime and pus from pasteurized milk by a processof centrifugal clarification. Inspection of dairy herdsfor disease is not required for pasteurized milk. The practiceof heating milk to kill germs was instituted in the 20sto combat TB, infant diarrhea, undulant fever and otherdiseases caused by poor animal nutrition and dirty productionmethods.
But times havechanged and modern stainless steel tanks, milking machines,refrigerated trucks and inspection methods make pasteurizationabsolutely unnecessary for public protection. Clean rawmilk from certified healthy cows is available commerciallyin several states and may be bought directly from the farmin many more. By executive order, it is forbidden to transportraw milk across state lines.
So don’twaste your money on "organic" milk anymore. Thisis a waste of your resources. Redirect your energy to findreal raw milk sources. Ideally, you can find a local farmerwho will be willing to sell this to you. If you find one youwill want to encourage him to consider restricting grainsfrom the cow’s feed to improve the quality of the milk.