Comprehensive Synopsis: Organic Food vs. Genetically Modified Food (GMOs)
Living in a world that keeps us all moving so fast, filled with so many distractions, responsibilities, and obligations, it’s easy to neglect ourselves and prioritize just about everything over our health. Believe me, the struggle is real. Everything else always seems so much more important than getting and staying healthy.
Living, healthy and eating healthy is really about making the right choices at the right time, requires a little focus, and most certainly means making ourselves a priority instead of neglecting ourselves by making ourselves the last item on our “TO DO” list.
There is so much literature out there regarding organic food versus genetically modified, conventionally farmed, chemically managed and produced, food/produce. If you are reading this article, I hope to distill down the key differences for you, highlighting the pros and cons of both. But, before I do, I want to reduce this entire argument down to one pivotal indisputable point: “SOIL” vs. “DIRT.” This, in my opinion, is literally all you need to know. If you do not know the difference between soil and dirt, and the implications and impact on the end product, then I want to encourage you to read my article, FROM FARM TO PHARMA: Poisoned Fields, Profitable Pills: The Dark Side Of Agriculture And Pharmaceutical Medicine And Why Organics Should Be Your Only Choice.
You can obviously tell by the title of that article which way I lean. Full transparency, I grow my own organic food in my yard for most of the year. I live in suburbia on a very small plot of land at the end of a street. Believe me, if I can do it, anyone can do it.
But in an attempt to be fair and balanced, and it’s hard to conceal my bias (but I believe readers will become biased as well by the end of the article) I wanted to provide my readers with a comprehensive comparison of organics versus genetically modified food. Ultimately, it’s your choice!
Bon appétit!!!
The Intimate Relationship between soil and the human body
Before starting down this path, it’s important to understand the intimate relationship between your body and the soil itself. The body is a self-cleansing, self-balancing, self-healing system. The human body will always heal itself given the right nutritional support. I explain this in great detail in my article HOW TO BUILD A HEALTHY HUMAN. Understand the human body is made of nothing more than the soil (our physicality), the ocean (our water content), and the air (the oxygen in our lungs). Food grown in mineral-rich soil, will be mineral-rich. Their mineral abundance is acquired only through the natural processes occuring in the soil via the bacteria and fungi that release these minerals from the soil into the plant roots. This food contains ALL the nourishment our cells need.
Conventional agriculture and GMO crops, deplete the soil of their mineral content by growing the same crops repeatedly on the same plot of land, year after year, without replenishing the soil with regenerative farming practices like composting, cover crops, animal grazing, etc. This is what is known as “DIRT.” SOIL is living and teeming with life. DIRT is devoid of life, and therefore life giving nutrients. This cannot be compensated for with “Chemical (Conventional/GMO) farming techniques that utilize “superphosphate” fertilizers, that kill the microorganisms in the soil. This results in impoverished soils devoid of life, nutrients, and minerals, subsequently resulting impoverished plants, and the end product being nutritionally impoverished people.
The resulting impoverished, nutrient deprived plants are now unable to resist disease, and so the farmer must now spray the crops with poisonous insecticides, anti-parasitics, and fungicides. The plants are now not only devoid of nutrients but are laden with toxic chemicals. By the time this food arrives on a plate at the dinner table it is almost entirely inadequate to supply even the most basic needs of the cells in the body. Its not a leap to connect the dots here. Toxic, malnourished cells leads to a toxic, malnourished body unable to heal itself.
Because of this dynamic, organic food is essential rather than optional.
Organic Food:
Organic foods are grown and processed according to specific standards that aim to promote ecological balance, conserve biodiversity, and maintain and enhance soil and water quality, thus maintaining the soil microbiome necessary for facilitating this mineral transfer. These foods are produced without the use of synthetic pesticides, fertilizers, genetically modified organisms (GMOs), irradiation, or sewage sludge. The inherent qualities of organic foods make them a popular choice for those who prioritize health, sustainability, and environmental stewardship.
Main Characteristics:
Natural Farming Practices: Grown without synthetic pesticides, herbicides, and fertilizers. Emphasizes the use of natural substances and physical, mechanical, or biologically based farming methods.
Soil Health: Uses compost, manure, and crop rotation to enhance soil fertility and structure.
Non-GMO: Free from genetically modified organisms, ensuring that all seeds and plants are naturally bred.
Animal Welfare: Organic livestock must have access to the outdoors and be fed organic feed, with no antibiotics or growth hormones used.
Regulations and Certification: Subject to strict regulations and must be certified by organic certification bodies.
Benefits:
Higher Nutrient Levels: Studies suggest organic foods contain higher levels of certain nutrients, such as antioxidants, vitamins, and minerals. Organic tomatoes, for example, have been found to have higher concentrations of vitamin C and phenolic compounds.
Reduced Chemical Exposure: Minimizes consumer exposure to synthetic pesticides, herbicides, and fertilizers, potentially lowering the risk of health issues associated with these chemicals, such as endocrine disruption and cancer.
Environmental Sustainability: Promotes biodiversity, improves soil health, reduces pollution and carbon footprint, and enhances ecosystem resilience. Organic farming practices can help mitigate climate change by increasing soil carbon sequestration.
No GMOs: Ensures that foods are free from genetically modified organisms, which some consumers prefer for health, ethical, or environmental reasons.
Better Taste and Quality: Many consumers report that organic food has superior flavor and quality, which may be attributed to better soil health and more natural growing conditions.
Health Risks:
Natural Pesticides: While organic farming uses natural pesticides, some of these can still pose health risks if not used properly. However, they generally have lower toxicity than synthetic alternatives.
Microbial Contamination: Organic produce can be at risk for contamination with pathogens like E. coli and Salmonella, often due to the use of manure as fertilizer. Proper handling and washing are essential.
Higher Costs: Organic foods are often more expensive due to more labor-intensive practices and lower yields. This can limit accessibility for some consumers.
Limited Availability: Organic products may be less available in certain regions, making it harder for consumers to consistently choose organic options.
Key points to consider:
Nutrient Content: Organic foods generally have a higher nutrient content compared to their conventionally grown counterparts. Some studies suggest that organic produce may contain higher levels of certain vitamins, minerals, and antioxidants. These nutrients are crucial for overall health, supporting the immune system, and reducing the risk of chronic diseases.
Absence of Synthetic Chemicals: Organic farming practices prohibit the use of synthetic pesticides and fertilizers. As a result, organic foods are less likely to contain pesticide residues, which can be harmful to human health. This absence of synthetic chemicals also contributes to the preservation of soil and water quality.
Environmental Benefits: Organic farming practices emphasize sustainability and environmental protection. By avoiding synthetic chemicals and using practices such as crop rotation, composting, and cover cropping, organic farming helps to maintain healthy soil, reduce pollution, and promote biodiversity.
Animal Welfare: Organic standards also apply to the treatment of livestock. Organic animal farming requires that animals are raised in conditions that allow for natural behaviors, with access to the outdoors, fresh air, and organic feed. The use of antibiotics and growth hormones is prohibited, which contributes to better animal welfare and reduces the risk of antibiotic-resistant bacteria.
GMOs and Additives: Organic foods are free from genetically modified organisms. This is a significant consideration for consumers who wish to avoid GMOs for health, environmental, or ethical reasons. Additionally, organic foods do not contain artificial additives, preservatives, or colorings, which can be found in some conventional and GMO processed foods.
Taste and Quality: Many consumers report that organic foods have a better taste and quality compared to conventionally grown foods. This may be due to the farming practices that prioritize soil health and plant diversity, leading to produce that is often fresher and more flavorful.
Certification and Standards: Organic foods are certified by various organizations that ensure compliance with strict organic farming standards. This certification provides consumers with assurance that the food they are purchasing meets the established criteria for organic production.
In summary, organic foods offer a range of inherent qualities that make them an attractive choice for health-conscious consumers. The higher nutrient content, absence of synthetic chemicals, environmental benefits, ethical treatment of animals, avoidance of GMOs and artificial additives, and the often superior taste and quality are compelling reasons to consider incorporating organic foods into your diet. By choosing organic, consumers can support sustainable farming practices and contribute to a healthier planet.
Genetically Modified Food (GMOs):
Genetically Modified Organisms (GMOs) are organisms that have had their DNA altered or modified in some way through genetic engineering. The nutrient profile, including essential amino acids, of a genetically modified food can vary based on the specific genetic modifications made. Generally, the intention behind genetic modification is to enhance certain desirable traits, such as pest resistance, drought tolerance, or improved shelf life.
Main Characteristics:
Genetic Engineering: Plants and animals are genetically engineered to possess specific traits, such as pest resistance, herbicide tolerance, improved nutritional content, or resistance to environmental stressors like drought.
Enhanced Production: Often grown with synthetic pesticides and fertilizers to maximize yield and efficiency.
Biotechnological Advancements: Use of advanced biotechnological methods, including CRISPR and other gene-editing technologies, to create GMOs.
Benefits:
Increased Agricultural Efficiency: GMOs can produce higher yields, reducing the need for land, water, and other resources. This is crucial for feeding a growing global population.
Pest and Disease Resistance: Engineered to be resistant to pests and diseases, reducing crop losses and the need for chemical pesticides. Bt crops, for example, produce a natural insecticide that reduces the need for external chemical applications.
Environmental Benefits: Some GMOs are engineered to require fewer chemical inputs, which can reduce environmental pollution and the carbon footprint of agriculture. Herbicide-tolerant crops can promote conservation tillage, reducing soil erosion.
Economic Benefits: Can lower production costs for farmers and contribute to more stable food prices. Higher yields and reduced losses lead to increased food security.
Health Risks:
Potential Allergenicity: There is a concern that genetic modification could introduce new allergens into the food supply. Regulatory agencies conduct rigorous testing to minimize this risk, but it remains a concern for some consumers.
Antibiotic Resistance: Some GMOs are engineered using antibiotic resistance markers, which has raised concerns about the potential transfer of antibiotic resistance to humans or animals, contributing to the broader issue of antibiotic resistance.
Insufficient Long-Term Studies: These fertilizers, while promoting plant growth, lack the nutrients and medicinal qualities found in natural fertilizers produced by regenerative farming, composting, animal grazing, manure, etc. There are no long term studies currently available on GMOs as safe, though they are generally regarded as safe. But, despite this seal of approval from the food companies, exposure to the chemicals used in conventional GMO farming are of concern because their effects on human health are well-documented. Listed here for you are the key chemicals used in conventional GMO farming, as well as the concerns and the considerations surrounding their use.
Glyphosate
Human Health:
Neurological Injuries: Including autism, which has seen a dramatic increase from 1 in 10,000 in 1970 to 1 in 36 in 2022 (CDC, 2022).
Cognitive Decline: Including dementia and Alzheimer’s disease (EPA, 2016).
Chronic Diseases: Glyphosate is implicated in eight sub-cellular diseases that lead to chronic conditions (Samsel & Seneff, 2013).
Carcinogenic Risks: Glyphosate is classified as a probable human carcinogen by the International Agency for Research on Cancer (IARC). Long-term exposure has been linked to an increased risk of non-Hodgkin lymphoma. Studies have shown that farmworkers and individuals living near treated fields have higher incidences of this cancer (IARC, 2015; NIH, 2019).
Endocrine Disruption: Glyphosate can mimic or interfere with the body’s hormonal system, leading to reproductive and developmental issues. It can disrupt the synthesis and action of hormones like estrogen, potentially causing fertility problems and developmental delays in children (Thongprakaisang, S., et al., 2013).
Gut Microbiome Disruption: Glyphosate acts as an antibiotic, killing beneficial bacteria in the human gut. This disruption can lead to dysbiosis, contributing to conditions such as inflammatory bowel disease, leaky gut syndrome, and weakened immune function (Mesnage & Antoniou, 2017).
Kidney and Liver Damage: Chronic exposure to glyphosate has been linked to kidney and liver damage. The chemical accumulates in these organs, impairing their function and leading to chronic diseases (EPA, 2016).
Impact on Food Nutrient Content:
Glyphosate-treated crops often grow in soil that lacks vital microorganisms. This soil, more accurately described as dirt, is devoid of the life that helps plants absorb essential nutrients. Glyphosate binds to minerals in the soil, making them unavailable to plants, resulting in crops that are deficient in essential nutrients like magnesium, calcium, and iron (Herrmann, K. M., 1995).
Acephate
Human Health:
Neurotoxicity: Acephate is an organophosphate insecticide that inhibits acetylcholinesterase, an enzyme crucial for nerve function. Exposure can cause symptoms ranging from headaches and dizziness to severe neurological impairments such as memory loss, behavioral changes, and long-term cognitive decline (EPA, 2006; Eaton, D. L., et al., 2008).
Respiratory Issues: Inhalation of acephate can lead to respiratory problems, including shortness of breath, wheezing, and exacerbation of asthma symptoms. Chronic exposure may lead to long-term respiratory conditions (American Lung Association).
Carcinogenic Potential: The Environmental Protection Agency (EPA) classifies acephate as a possible human carcinogen. Animal studies have shown increased incidences of liver and adrenal gland tumors following prolonged exposure (EPA, 2006).
Impact on Food Nutrient Content:
Acephate application depletes the soil of beneficial organisms that facilitate nutrient uptake in plants. As a result, crops grown in acephate-treated soils often have lower levels of vitamins and minerals, leading to nutrient-poor produce (Herrmann, K. M., 1995).
Atrazine
Human Health:
Hormone Disruption: Atrazine is known to disrupt endocrine function, leading to reproductive and developmental issues. It can alter hormone levels, leading to irregular menstrual cycles, reduced fertility, and developmental delays in children exposed in utero (Hayes, T. B., et al., 2011; EHP, 2000).
Cancer Risk: Studies have linked atrazine exposure to an increased risk of various cancers, including ovarian, breast, and prostate cancers. Atrazine may induce carcinogenesis by altering cellular signaling pathways and promoting the growth of hormone-dependent tumors (Gammon, D. W., et al., 2005).
Birth Defects: Prenatal exposure to atrazine has been associated with increased risks of birth defects such as limb deformities and low birth weight (Gammon, D. W., et al., 2005).
Impact on Food Nutrient Content:
Crops grown in atrazine-contaminated dirt often face growth stresses, which can inhibit their ability to absorb and retain essential nutrients. The lack of microbial activity in such dirt further limits nutrient availability, resulting in food with diminished nutritional value (Maeda, H., & Dudareva, N., 2012).
Chlorpyrifos
Human Health:
Neurodevelopmental Effects: Chlorpyrifos exposure is particularly harmful to developing fetuses and young children. It has been linked to developmental delays, reduced IQ, attention deficits, and behavioral problems. Prenatal exposure can lead to lasting changes in brain structure and function (Rauh, V. A., et al., 2011; Bouchard, M. F., et al., 2011).
Acute Toxicity: Short-term exposure can cause symptoms such as nausea, dizziness, headaches, and in severe cases, respiratory paralysis and death. It inhibits cholinesterase, an enzyme essential for nerve function (EPA).
Autoimmune Disorders:Chronic exposure to chlorpyrifos has been associated with the development of autoimmune disorders, where the immune system mistakenly attacks healthy tissues (EPA).
Impact on Food Nutrient Content:
Chlorpyrifos-treated soils are often sterile and lack the microorganisms necessary for nutrient cycling. Plants grown in such conditions are unable to access essential nutrients, leading to food that is deficient in key vitamins and minerals (Funke, T., et al., 2006).
Neonicotinoids
Human Health:
Limited Direct Human Impact: While neonicotinoids are not highly toxic to humans, there are concerns about long-term exposure. Studies suggest potential links to developmental neurotoxicity and immune system impairments (Cimino, A. M., et al., 2017).
Indirect Effects: The widespread use of neonicotinoids affects the overall ecosystem health, having decimated the bee populations world wide, which can indirectly impact human health by reducing the availability and quality of pollinated crops (Sanchez-Bayo, F., & Wyckhuys, K. A. G., 2019).
Impact on Food Nutrient Content:
Neonicotinoids disrupt the natural interactions between plants and soil organisms. The absence of beneficial insects and microbes in treated fields reduces nutrient availability and uptake, leading to nutrient-deficient crops (Maeda, H., & Dudareva, N., 2012).
Dicamba
Human Health:
Respiratory Irritation: Dicamba exposure can cause respiratory issues, including coughing, wheezing, and throat irritation. Prolonged exposure may exacerbate pre-existing respiratory conditions (EPA).
Potential Carcinogen: While the evidence is still emerging, there are concerns that dicamba may act as a carcinogen, particularly affecting the lungs and liver (NPIC, 2019).
Skin and Eye Irritation: Contact with dicamba can cause severe skin rashes, burns, and eye irritation, potentially leading to long-term damage (EPA).
Impact on Food Nutrient Content:
Dicamba-treated fields often have compromised soil health. The herbicide can damage non-target plants, reducing biodiversity and the presence of nutrient-cycling organisms. This results in crops that grow in lifeless dirt, lacking the essential nutrients found in food grown in healthy, living soil (Herrmann, K. M., 1995)
Ecological Concerns: The widespread use of herbicide-tolerant crops can lead to increased herbicide use, contributing to herbicide-resistant weeds. This can result in a cycle of increasing chemical use and environmental degradation, loss of habitat, and species decline.
Ethical and Societal Issues: There are ethical concerns about altering the genetic makeup of organisms and the potential consequences for biodiversity. Additionally, the patenting of GMO seeds by large corporations can impact farmers' rights and economic independence as well as increasing corporate control of the food supply.
Key points to consider:
Nutrient Content: To counteract the lack of beneficial microbes, farmers might use synthetic fertilizers to provide the essential nutrients directly. However, this does not fully replicate the complex interactions and benefits provided by a healthy soil microbiome.
Specific Genetic Modifications: Some GMOs are engineered to have improved nutritional profiles, such as Golden Rice, which is fortified with vitamin A. However, while the vitamin, mineral, micronutrients may be less that their organic counterparts, the essential amino acid content is typically maintained unless the modification specifically targets these nutrients.
Safety and Regulation: GMOs undergo rigorous testing and evaluation by regulatory agencies to ensure they meet safety standards. These evaluations include assessments of their nutritional profiles.
Conclusion
Both organic and genetically modified foods have their distinct characteristics, benefits, and potential health risks.
Organic foods offer advantages in reduced chemical exposure, environmental sustainability, and because they are grown in soil, taking advantage of nature’s Shikimate Pathway, they tend to have higher nutrient levels, but with that come a higher price tag, as they can be more expensive and less accessible. They rely on natural farming methods that promote soil health and biodiversity, though they may still pose risks related to natural pesticide use and microbial contamination.
Genetically modified foods provide significant benefits in agricultural efficiency, pest and disease resistance. They help meet global food demand but come with concerns about allergenicity, antibiotic resistance, and long-term health effects of the chemical fertilizers and pesticides. Additionally, their environmental, health safety, and ethical implications require careful consideration.
Consumers should weigh these factors based on their personal health needs, environmental values, and access to various food options to make informed dietary choices.
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