(Pic from Cakehead.com)

Healthy food news today peoples. It’s been kinda rough for me the last 4 months to be honest. My diet changed, my gym membership expired, I haven’t had a lot of Art jobs(but things are picking up) so that leads to a little depression and shit. I’m fighting through it but sometimes you have to take time breath. Relax and just be. It seemed easier to do that when my diet was on point. I’m saying this because although some of us take this statement for granted… “You are what you Eat!” What you eat can and will effect your body and mind. So let’s be mindful of what we intake peoples. I’m off to the Farmer’s Market right after I post some shit! HAAAAAAA!!! Peep this article I caught at www.medicalnewstoday.com. This is like 5 years old too! FISKKKKKKKKKKKKKKKK!!

Organic foods in relation to nutrition and health key facts

This factsheet is a summary of an article published in “Coronary and Diabetic Care in the UK 2004” by the Association of Primary Care Groups and Trusts (UK). It was written by James Cleeton, Policy Projects Co-ordinator at the Soil Association.

The article concluded that a predominantly organic diet: 

  • reduces the amount of toxic chemicals ingested; 
  • totally avoids GMOs [genetically modified organisms;
  • reduces the amount of food additives and colourings;
  • increases the amount of beneficial vitamins, minerals, EFAs [essential fatty acids] and antioxidants consumed;
  • appears to have the potential to lower the incidence of common conditions such as cancer, coronary heart disease, allergies and hyperactivity in children.


The routine use of synthetic pesticides is not allowed under organic standards. Currently, over 400 chemicals can be regularly used in conventional farming to kill weeds, insects and other pests that attack crops. For example, Cox’s apples can be sprayed up to 16 times with 36 different pesticides. 7 Only four chemicals are allowed in restricted circumstances under Soil Association standards.

“Organic food contains fewer residues of pesticides used in conventional agriculture, so buying organic is one way to reduce the chances that your food contains these pesticides” (Sir John Krebs, Chair, Food Standards Agency, Cheltenham Science Festival debate, 5th June 2003).

“Consumers who wish to minimise their dietary pesticide exposure can do so with confidence by buying organically grown food” (Baker et al 2002).


The most dangerous chemicals used in farming such as organophosphates [pesticides] have been linked with a range of conditions such as cancer, decreasing male fertility, foetal abnormalities, chronic fatigue syndrome in children and Parkinson’s disease. 8,9 Pesticide residues have been ranked among the top three environmental cancer risks by the American Government. 10

Pesticide residues in food

In recent years, UK Government research has consistently found pesticide residues in a third of food, including residues of more than one chemical in apples, baby food, bread, cereal bars, fresh salmon, lemons, lettuces, peaches, nectarines, potatoes and strawberries. 11 Not all foodstuffs are checked; instead a small number of different products is tested every 3 months and the results published by the Pesticide Safety Directorate (PSD).

Pesticides and cancer

Women with breast cancer are five to nine times more likely to have pesticide residues in their blood than those who do not.18 Previous studies have shown that those with occupational exposure to pesticides have higher rates of cancer.19 – 21 The apparent link between hormone dependent cancers, such as those of the breast and prostate, may be via endocrine disrupting chemicals [compounds that artificially affect the hormone system] such as 2,4D and Atrazine (both herbicides, now banned or about to be banned). The Royal Society [the UK’s main scientific organisation] recommends that human exposure to EDCs (especially during pregnancy) should be minimised on grounds of prudence.63

Effects of pesticides on children

Children may be particularly susceptible to pesticide residues as they have a higher intake of food and water per unit of body weight than adults and their relatively immature organ systems may have limited ability to detoxify these substances.22

In a study of children aged 2 -4 living in Seattle, concentrations of pesticide residues up to six times higher were found in children eating conventionally farmed fruit and vegetables compared with those eating organic food.23 Whilst the presence of pesticide residues in children eating conventional food has been confirmed, the full effect of such pesticides are unknown.


Food colourings and additives can cause a range of health problems in adults and children. For example, tartrazine (the yellow food colouring E102) and other additives have been linked to allergic reactions, headaches, asthma, growth retardation and hyperactivity in children.24 – 27

Although around 300 additives are permitted in conventional food only 30 are allowed under Soil Association standards. Some additives found in organic food are added for legal reasons including iron, thiamine (vitamin B) and nicotinic acid (vitamin B3) in white flour, and various vitamins and minerals in different types of baby foods. All artificial colourings and artificial sweeteners are banned in organic food.

Specific ingredients and additives not allowed in organic food are monosodium glutamate, aspartame, phosphoric acid and hydrogenated fats. In each case their use has been banned because of evidence that they can be damaging to health. For example, hydrogenated fats (also known as trans fats) have been directly linked with increased rates of heart disease, cancer and skin disease. 28,29,30,31 The FSA [Food Standards Agency] acknowledges that they have no known nutritional benefits and increase the risk of coronary heart disease. The FSA website advises that people should try to cut down their consumption of hydrogenated fat. 32


Genetically modified organisms are banned from organic food.

The potential health effects of GM foods are unknown. Michael Meacher the former Minister for the Environment recently stated that “We have had no systematic clinical or biochemical trials of the effects on human beings of eating GM food”.

A paper in Nutrition and Health 33 supports Mr Meacher’s position. The authors state that there have only been ten published studies of the health effects of GM food and that the quality of some of these was inadequate. Over half were done in collaboration with companies (fully or partially), and these found no negative effects on body organs. The others were done independently and looked more closely at the effects on the gut lining; in several, evidence of harmful effects were found which remain unexplained. 33

Similar effects on the gut lining were found in an unpublished animal feeding study on a GM tomato. In addition, a study by Newcastle University sponsored by the FSA found that the transgenes [genetically modified organisms] transfer into gut bacteria at detectable levels after only one GM meal. The health effects of these transgenes are unknown and until they have been properly tested people are, in our opinion, wise to avoid eating GM food. (For more of this Article, click this shit! FANGG!!)