What is Non-Organic Food

In human history, agriculture can be described as organic. During the 20th century large supply of new synthetic chemicals were introduced to food industry to boost the industrialization of agriculture. The process of industrialization needed large yield, attractive crop in terms of its size, shape, enhanced shelf life. All this was possible in large yield of cultivation through taking utmost care of crop using synthetic chemicals such as; pesticides, herbicides, fertilizers, radiation therapy, genetically engineered seeds etc. al. These synthetic chemicals although did not show immediate effects on human health but over a period of time human body started weakening due to various slow killing side effects of these chemicals. Thus the type of food produced using these methods is called Non-organic farming/food.

Apart from usage of synthetic chemicals in farming in various different forms at different crop stages there are numerous processes involved further to convert crop in edible food. All these processes create Non-organic food which is consumed daily by common man.

Let us look at few types of food that can be classified as non-organic;

- Crop level processes
- Processed foods
- Pre cooked/ready to cook
- Frozen foods
- Additives
- Bakery
- Commercial food
Crop level processes

Apart from saving and boosting yield in cultivation process using synthetic chemicals, there are few other processes involved that gives the look to the end product such as; clean, attractive etc. De-skinning, refining and polishing are the processes which convert non-organic crop into non-organic food. Few examples - Bleaching/crystallizing sugar, refined flours (Maida, corn starch, corn flour), polished rice, rice flakes, sesame seeds etc.

Processed foods

All tinned/cartooned foods, Baby foods, various milk powders, spices, readymade paste, ketchup, jams, pickles, bottled wate etc. These are also termed as Convenient Foods. While generating these foods; vitamins & minerals are chemically induced as they are destroyed in the processes, synthetic preservatives are used to increase shelf life of product, food colors and artificial essence are used to make food look attractive and tasty.

Pre cooked/ready to cook

Ready to eat vegetables, carton milk, juices, cup noodles, aerated drinks etc. items have large amount of class II chemical preservatives which sometimes show its adverse effects on health within few hours of consumption. Carton milk is loaded with preservatives and artificially induced pro-biotic characteristics. Natural, gut-friendly bacteria is taken out so that milk does not curdle and hence it also does not allow good quality setting of curd, usually curd set from this milk does not have cake consistency. Juices are loaded with artificial sweeteners or sugar, salt and mostly artificial essence of fruit than the original fruit juice.

Frozen food

Vegetarian and poultry items in frozen stage are; Parathas, smileys, eggs with stamps, cleaned and washed meat (red/white), cold cuts. Vegetarian items are loaded with excess oil and salt. Poultry items are injected with chemicals, gas or animals are treated with antibiotics and hormones so that the meat/cold cuts remain fresh and odorless for a long time. Stamped eggs are made to look bigger in size by injecting gas or enhancing growth in incubator.

Additives

Artificial sweeteners/pills, appearance enhancing colors, fruit essence, soda-by carb, baking powder, synthetic vinegar etc. are some of the additives that are used to enhance taste, appearance and replace main ingredient to make product commercially profitable.

Bakery products

Bakery products however baked with organic grains or non-organic grains are not acceptable as a daily intake. Many times it is claimed that the animal saturated fats are replaced by nuts & seeds oils/pastes, animal produce creams and milks by tofu or soybean/coconut milk. But the fact remains that they are all high saturated fat contents which are not acceptable to keep human health intact for a long time. Similarly baking powder/raising agents are replaced by cooking method such as fermentation but yet fermented foods also give side effects such; hyperacidity, indigestion etc.

Bakery products can never be organic/diet food even after using organic produce. Good things in excess are also harmful to health. It can be easily classified as JUNK food.

Bakery should be consumed as a once a while luxury in small/moderate amount and not as staple.

Commercial food industry

Food that is sold in restaurants or on the road/eateries is commercially produced. In such produce, hygiene, artificial additives, freshness is impossible to maintain. This food is produced in large quantity and large amount of money is invested in its production. Hence a businessman cannot afford to waste it even in small quantity. For example; all types are gravies are pre-cooked and stored in frozen section for weeks/months which is a dead food; Leftover food is stored in frozen and reused on the second day. This way all eating out, is a dead or un-hygienic food we buy spending fortune.

The definition of Non-Organic food does not limit to its cultivation but processes, presentation and sale. Eating with understanding and knowledge will help satisfy hunger and guard health.



This article is written & shared by Dr. Sangeeta Soman, a practitioner of Alternative Medicine. Dr. Sangeeta is associated with NaturalKart.com and can be reached at drsangeeta@naturalkart.com

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