A chemical-free consumer guide to survival

ASHMEET KAPOOR and SUMITA MITRA

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CONSUMERS have a plethora of choices and a variety of products to choose from. Not only do consumers have a range of retailers to purchase from, but also the option to buy products free of chemicals. The organic movement has hit India, and now many are opting to buy fruit, vegetables, grain, lentil, and other products that are produced and processed with no chemicals from farm to fork in the supply chain. Consumers can inform themselves not only about the benefits of buying organic, but also cope with the myths and assumptions, and share common concerns, as well as tips with like-minded consumers. If consumers want a survival guide to buying chemical free – here it is!

First of all, what is organic? To understand the term ‘organic’, one needs to have a better idea of how conventional farming works. Because of the Green Revolution, the agricultural industry has changed completely to produce standardized vegetables using synthetic chemical fertilizers, pesticides, and weed killers to improve yields. These chemicals are incredibly potent toxins, and though meant only to destroy insects and weeds, they end up finding their way into the soil, water bodies and even the air consumers breathe, eventually leaving a long-term impact on consumer and environmental health. The chemicals used in these toxins are linked to a number of ill-health effects, including birth defects, developmental disorders in young children, gastrointestinal illness, and cancer.

Some Common Pesticides Used in Regular Farming Practices

Pesticide

Effects

Atrazine

Atrazine is used to stop the growth of weeds. The adverse effects of this chemical include disruption of the endocrine system, cancer, and reduced sperm count in men, birth defects, low birth weight, and menstrual problems even when consumed at doses lower than the standard. A study showed that frogs found in streams that had been contaminated by atrazine had been sterilized due to the chemical exposure.

DDT

This chemical is infamous for eroding the shells of birds, and was banned in the US in the ’70s. Despite the ban, India is the largest producer and consumer of DDT. It is used in cities to control mosquitos and in products like odomos. Health effects include chronic liver damage, cirrhosis and chronic hepatitis, endocrine and reproductive disorders, cytogenic effects, breast cancer, non-Hodgkin’s lymphoma, polyneuritis.

Carbofuran

Carbofuran is banned in the EU and Canada. It is a systemic toxin, meaning it is applied to the roots and then the plant distributes it to all other organs. This chemical is used for soy bean, potatoes, corn, and other field crops. Carbofuran causes cholinesterase inhibition in both humans and animals, affecting nervous system function.

Acephate

This chemical is used to control aphids. It is a possible human carcinogen with evidence of mutagenic effects and reproductive toxicity. It is also known to throw birds off flight patterns by confusing their ability to tell North from South.

Endosulfan

This chemical has recently been banned in India after nearly a decade of pressure from the UN and other bodies. The chemical is toxic to aphids, flies, worms, and is known to be extremely toxic to honeybees (who are critical to our ecosystem). The health effects on humans were even more drastic, especially in Kerala. Victims suffered extreme birth defects, liver immune-suppression, decrease in the quality of semen, increase in testicular and prostate cancer, increase in defects in male sex organs, and increased incidence of breast cancer. The victims have not been compensated, and many states in India (and endosulfan producing companies) are asking the government to lift the ban until stocks run out.

Despite known detrimental effects, farm chemicals continue to be used and supported by the government without effective regulation. Many would argue that in small doses these chemicals are safe, but the studies do not account for their build up in the human body, over time. In fact, all over the world, samples of breast milk are seen to carry chemicals and according to The Energy and Resources Institute (TERI), Indians consume forty times the amount of pesticides than the average American. Additionally, chemical agriculture has disastrous effects on the environment, including deforestation, water contamination, air pollution, and soil erosion.

 

Chemical agriculture is so prevalent now (about 99%) that perhaps only our grandparents remember a difference in food. Food scientists, psychologists, business schools, and market researchers have extensively researched what consumers like. The key finding is that people eat with their eyes. They believe bigger is better, uniform colour means the produce is ripe, and the lack of blemishes indicates freshness. However, we will often cut open a juicy red tomato to find that it is completely green and dry inside, or buy a yellow mango only to find it tastes unripe. However, this is the least of the consumer problems. Calcium carbine, a chemical used to ripen mangoes, is also a carcinogen (cancer causing agent). Ethylene, used commonly to give tomatoes their bright red shade, produces tasteless tomatoes and causes neurological dysfunction. In contrast, an organic cucumber that looks blemished on the outside will be a perfectly good cucumber inside.

 

Organic farming is an effort to grow food sustainably and safely. While chemical produce is not regulated, certified organic produce strictly adheres to specific rules. The land must be free of any chemicals for three years, grown far away from sewage sludge, does not permit genetically modified seeds, and cannot use any synthetic chemicals, waxes, dyes, or preservatives in any part of the process.

Breaking down the terminology: organic versus natural – We already know ‘organic’ means chemical free. This is not to be confused with ‘natural’, a word commonly listed on many products we find in the grocery store. Natural does not mean chemical free. It can imply less processed and free of hormones, antibiotics, sweeteners, food colours, or artificial flavourings. However, this term is widely misused by the food industry, and does not imply a healthy option. For example, potato chips made with ‘natural flavours’ will still have a high fat and starch content, and will include many synthetic ingredients that act as preservatives.

 

Multigrain is not the same as whole wheat. In fact, not all the grains in the mix are whole grains; they can be refined and have little nutritious value. We learned that if a loaf of bread says made with 100% wheat or grain, it’s possible that there is brown colour added to maida to make the bread look more healthy. So, in essence, the word to look out for is ‘whole’ and not ‘grain’.

Made with real fruit: A company can claim something is made with real fruit when it is actually made with fruit concentrate, water, and a lot of added sugar. The juices with added pulp have the pulp that was left over after making the concentrate.

Fat-free and reduced fat: In products labelled fat-free, the fat is indeed removed, but it is replaced with sugars to make up for the lack of taste. Additionally, fat-free means that the product has less than .5 g of fat per serving. Reduced fat means that the product can’t have more than half the fat of a similar product produced by the company.

Imported foods: While much of India’s produce is not genetically modified, the same does not hold true for food imported from abroad. Many countries that we import products from use genetically modified corn and soy. In the US, for example, over 90% of corn and soy is GMO. Cereals, chips, crackers imported into India have a high chance of being genetically modified. India has no law to label products containing GMOs. So it is best to avoid imported products that contain any form of corn or soy. For imported foods, also look to see how it is sweetened. In America it is common to use high fructose corn syrup, a sweetener derived from corn instead of natural sugar, which is linked to diabetes and obesity.

Cholesterol free: This label is everywhere, on chips, peanut butter, and even vegetable oil. Cholesterol is only found in animal products. It cannot exist in vegetable oil. Since it doesn’t exist in vegetarian dairy free products anyway, the additional label of no-cholesterol should not be synonymous with healthy.

 

Eating organic: the foodie perspective – Many organic consumers feel that organic food just tastes better. It is more fresh and not doctored by waxes, dyes, or preservatives. Many chefs feel that organic produce has a more robust flavour. Though this is not scientifically proven, some will say that grapes are more ‘grapey’, or that organic strawberries are sweeter. To eat chemical produce, it is necessary for one to remove the peel in order to avoid chemical exposure. Unfortunately, the peel holds much of the nutrients and flavour. With organic there is no need to remove the peel, guaranteeing all the vitamins, minerals, and antioxidants. Additionally, organic food is shown in some cases to contain more antioxidants and nutrients than chemical counterparts, possibly because it is grown in rich, healthy soil.

Eating seasonal and eating local: Many Indians follow Ayurvedic diets to maintain good holistic health. There are certain products that people will only consume in the winter or in summer. For example, people will eat cucumbers in the summer but not in the winter, or ginger in the winter but not in the summer. Many swear by this more holistic approach to balancing the body’s need with correct diet, but it is interesting to see that Ayurvedic diets emphasize eating in season. The natural patterns of nature coincide with what is best for the body to handle different seasons. This principle of ‘eating what nature’ intended to provide a healthier option is now lost, as products are available all year round.

 

In a cosmopolitan city like Delhi all of consumer’s demands are met. Watermelon is available in winter even though the best growing season is in the hottest months, and one can find apples all year round even though they are a winter fruit. However, most people would agree that fruits and vegetables bought out of season are not as flavourful. This is because they are either flown in from foreign countries or other parts of India. Freshness is lost during transport, so these products are often heavily packaged or sprayed with waxes, preservatives, and artificial dyes in order to maintain good appearance. These products are often shipped unripe or green, and are artificially ripened.

Additionally, meeting consumer demand also contributes to pollution and climate change because of additional transport miles, especially those of airplanes. Washington apples come from America, but consumers can enjoy apples grown locally in Himachal or Kashmir, which are just as sweet and tasty and come without creating environmental damage and ecological footprints.

In North India there is such a diversity of produce in every season that there is no need to import anything to meet consumer needs or demands. Organic farmers do this better than anyone else, because they grow natural local varieties.

There are more reasons to eat local as well. Products flown in from other countries may not have the same regulations. For example, India does not allow genetically modified products to be grown in the country, with the exception of cotton. However, grains and soya imported from America are largely genetically modified. This is dangerous because there is not enough research showing what genetically modified products can cause. To be safe, look for the made in India label and buy local.

 

One of the most common concerns people have about organic food is the price difference. A part of the reason why organic tends to be a bit more expensive is because it is not grown on the same scale as chemical agriculture. Most farmers in India use chemical fertilizers and pesticides because of the influence of the Green Revolution and for more yield per acre. The scale of chemical farming in India is immense. Everything you see in the market is chemically grown, and there are millions of farmers all over the country who are growing immense quantities of vegetables. These vegetables are cheap because the farmers and middle men are competing with millions of other farmers to sell their produce, so the price is lower.

For the last forty years, chemical farmers have received subsidies for chemical pesticides and fertilizers. This artificially decreases the price and does not reflect the real cost in terms of consumer health. This, of course, is not economically sustainable for the government, and in fact there has been a cutback on some subsidies recently. Last year the price of DAP fertilizer doubled, which led to protests across the country.

Organic farmers receive no such subsidy. While the costs for growing organic are lower for the farmer because the inputs are developed on his own land, he is not given the same monetary support as a chemical farmer. Organic farmers are not compensated for the increase in labour intensity, and are given poor rates for their produce because there is not a large enough market that values organic food.

Here informed consumers can really choose to make a difference by opting for organic/chemical free produce. As demand increases, so will the quality and quantity of ‘organic’ produce. Retailers of organic food often face difficulties in competing with prices of chemical produce because organic farming is a small-scale endeavour, and suppliers of organic fruit and veggies often have to go to great lengths to acquire diversity in products. The transportation cost and handling cost per kilo is higher because there are very few organic farmers in comparison, and retailers must travel to a variety of places to sell their produce. While there are chains in place for the sourcing of chemically grown produce, the market linkages for organic producers are still in the process of being developed.

 

The many alternatives for chemical free consumers: This may all seem very bleak, but there are a number of easy things consumers can do to minimize their chemical intake and eat ‘real’ food. (i) Start with making a priority list of products. (ii) Put fruits and vegetables at the top, since these are consumed in the highest quantities. Fruits and vegetables with thinner peel are more susceptible to being covered by chemicals, so buy these organic when you go shopping. (iii) Do research on different organic retailers in the area. With just a bit of research, consumers will find they can quickly locate retailers that are cheaper and fit their lifestyle by offering services like home delivery.

 

To further minimize costs, there are a number of things that consumers can just grow in pots on their terrace. Tomatoes are low maintenance and will happily grow on the terrace. People can grow fresh herbs indoors, and do not even need to buy seeds. Most Indian homes will have coriander (dhaniya) seed, onion (kalaunji) seed, and fenugreek (methi) seed, normally used to season oil. One can also use vegetable scraps to start new plants. To start a new spring onion plant, submerge a spring onion bulb in a jar or glass of water and cut the leaves as needed. To grow vegetables in the kitchen, all one needs is old jars, dirt, and water.

Consumers can also take other simple steps to avoid adulterants. First of all, carefully read packages and note the ingredients. The products with fewer ingredients are the most pure. Look for products with as few chemical names as possible. For example, a bottle of organic jam may just list oranges, sugar and water, telling one that oranges were the main ingredient. Note the contrast when you pick up a packet of instant noodles or even packaged cookies, with a plethora of ingredients cloaked in scientific jargon that hardly mean anything to a lay consumer. In short, avoid processed foods.

Consumers can also buy whole spices like cinnamon, cloves, fennel and cumin seeds to roast and grind into masala mixes at home. This guarantees that there are no preservatives or additives/adulterants in spices.

Milk is a tough one because it is so prevalent in Indian cooking. However, the truth is that milk can also be full of adulterants like sugar, hydrogen peroxide and urea in order to extend its shelf life or increase fat value. Hormones are also given to cows to make them produce more milk, which is also linked to cancer. Consumers may be able to find trustworthy milk from a farmer who owns desi cows and produces milk ethically. Consumers can also easily make milk substitutes at home, like almond, sesame and cashew milk. This is made simply by soaking the nuts overnight and then blending them in the morning to make milk.

Oils may contain trans-fats, which can cause cancer. When shopping for oils look for the ‘cold-pressed’ variety. Cold pressed oils are processed in a way that retains the aroma, flavour, and nutrients. The most common are olive, peanut and sunflower. These tend to be better for one’s heart.

Additionally, there are products like fruits and vegetable washes that claim to get rid of chemicals, but so far there is no published research on their effectiveness.

Anything that can be home-made by consumers should be the first preference. This means cookies, cakes, potato chips, and any other commonly packaged foods. The recipes for treats are available everywhere, and are often simple and easy to follow. This is the only way to make sure that chemicals and other nasty additives/adulterants don’t make their way into the kitchen and dining room and eventually into consumer stomachs.

 

Ideally, government should be implementing changes in the entire food system to regulate chemical use. However, pesticide companies are backed by powerful lobbies that prevent any changes through legislation. A few years ago, there were protests to ban endosulfan and give compensation to people who became severely ill from exposure. Despite documented cases of endosulfan causing birth defects, little was done to ban the chemical. A conference that included Crop Care Federation of India (CCFI), the association of 45 leading pesticide manufacturers, Monsanto India, Excel Crop Care and United Phosphorus (UPL), along with the association of the biotech industry (ABLE) and the National Seeds Association of India, ended with the prime minister stating that more information would be needed to make a decision. In 2013, endosulfan was officially banned after years of debate. Currently, the government of Rajasthan is fighting to overturn the ban or allow the chemical to be used until stocks run out.

However, there is hope. There are enough people who value safe food and are demanding that governments provide support for consumers and farmers. Additionally, the international agriculture scene is also changing, with more emphasis being placed on food that is grown sustainably and without any negative environmental impacts. The movement for sustainable food prompted Sikkim to become India’s first organic state in 2003. Now the states of Uttrakhand and Madhya Pradesh have laid out plans to become fully organic within the next decade.

It is clear that sufficient consumer pressure can change the way food is produced, that everyone can access safe food, which is what, traditionally, Indian food has always been. The movement is truly in the hands of the consumer. Until farmers feel that there is a demand for organic food, they will not have an incentive to change. Consumers can force governments to support the farmers, lower prices, and make the world a healthier and greener place.