Additives In Your Food
Organic Food Products
Genetically Modified Foods
Dairy Products
Grains
Fruit & Vegetables
Meat & Poultry
Seafood
‘The packaging for a microwavable “microwave” dinner is programmed for a shelf life of maybe six months, a cook time of two minutes and a landfill dead-time of centuries.’ David Wann
It is no secret that many illnesses have been linked to the food we eat. With today’s hectic, high paced life, the majority of people in the developed world eat excessive quantities of highly processed pre-packaged foods. Most of us have little idea of the chemicals and toxins we are exposed to everyday through the food we eat.
The reality is that although we would like to be more well informed about what is in the food we eat, we are simply too busy to read all the labels thoroughly. Even if we do find the time, most food labels can be difficult to understand because manufacturers use long and complex chemical names and mysterious numbers to list the ingredients or are simply not declaring them at all.
It is not enough to rely on the regulatory bodies alone to protect us. Certain ingredients have been approved based on scientific studies provided by the food manufacturers themselves, without any independent studies conducted by the regulatory bodies.
The best insurance we have is to choose certified organic food and food products. These products have been through a strict process of certification to ensure that they do not contain any toxic chemicals and have not been irradiated or genetically modified.
It is vitally important that we reduce our dependence on heavily processed, convenience food and return to the habit of eating fresh fruit and vegetables and other wholesome, nutritious foods.
Additives in Your Food
In Australia, there are more than 300 substances that are approved for use as food additives including synthetic chemicals made from petroleum. Each of these is identified by its name and a number. Even though these names and numbers are the same globally, some countries such as Europe place an E in front of the number.
Food additives in Australia are classified by the functions they perform such as anti-caking agents, anti-foaming agents, antioxidants, bleaching agents, bulking agents, colouring, emulsifiers, firming agents, flavour enhancers, flour treatment agents, food acids, glazing agents, humectants, mineral salts, preservatives, propellants, sequestrants, solvents, stabilizers, sweeteners, thickeners and vegetable gums.
Additives are used in foods to replace the nutritional value and taste lost in processing, enhance their texture or appearance, prolong shelf life, stop food from decaying and facilitate the preparation of processing. These are also used to replace ‘real’ ingredients to enhance flavour, giving extra taste to otherwise bland products and to make junk foods more appealing.
Food additives are used widely even though most of their long term safety is untested and questionable, especially the combined effect of literally hundreds of synthetic chemicals found in food. Many have been linked to allergic reactions, rashes, headaches, mood problems, asthma, hyperactivity in children, obesity, heart disease and cancer.
Under the current legislation, manufacturers are not required to list additives if they are present in an ingredient that comprises 5 per cent or less of the product. Manufacturers also do not have to specify whether additives are natural or synthetic on the labels of products. The law also does not require many additives in processed foods to be labelled as such.
Some manufacturers like to use the word ‘natural’ whenever possible to attract customers. Food additives derived from natural sources are not necessarily safer than other additives. Be aware of this when choosing food products and don’t be swayed by deceptive marketing tactics and claims of natural ingredients.
The following is a list of commonly found additives in our food. They are by no means exhaustive as there are hundreds of additives out there. The only way we can avoid the harmful effects of food additives is to educate ourselves and choose foods that do not have ‘nasties’ in them.
Artificial Sweeteners
Artificial sweeteners used in Australia include Aspartame (951), Acesulphame Potassium (962), Cyclamates (952), Saccharin (954) and Sucralose (955). They are often marketed as Equal, NutraSweet, TwinSweet, Sweet’n Low and Splenda. These food additives are not only used in diet foods and drinks but also found commonly in mainstream foods such as snacks, desserts, cordials, juices, yoghurts and chewing gum.
These artificial sweeteners have been linked to various forms of cancer in laboratory animals. Aspartame is an ‘excitotoxin’ and excessive exposure can cause damage to the brain cells. Foetuses, infants and young children are particularly vulnerable because the underdeveloped blood-brain barrier allows excess Aspartame to be delivered to the brain.
After ingestion of Aspartame, some consumers have reported symptoms such as migraines, headaches, dizziness, mood swings, visual disturbance, nausea, diarrhoea, sleep disorders, memory loss, heart palpitations and convulsions.
People who suffer from phenylketonuria (PKU) cannot metabolise phenylalanine and should avoid Aspartame as it is made up of 50 per cent phenylalanine. Overexposure to phenylalanine can lead to serious complication including death.
Colourings
Artificial colourings serve no purpose in food. They are only used by manufacturers to enhance the appearance of their products especially those marketed to children. Many artificial colourings such as Amaranth (123), Food Green (142), Brilliant Black (151) and Brown HT (155) have been linked to cancers in animals and some can be contaminated with cancer-causing chemicals.
A 2007 study by the University of Southampton UK, published in medical journal The Lancet confirmed that Tartrazine (102), Quinoline Yellow (104), Sunset Yellow (110), Carmoisine (122), Ponceau Red (124) and Allura Red (129) could cause hyperactivity in children.
Even though these six colours have been removed from all foods in the UK and banned in other countries, they are still used regularly in hundreds of products in Australia, including cordials, snack foods, yoghurts, lollies, breakfast cereals, fruit juices and fruit snacks.
Natural colourings are often marketed aggressively using the label ‘No Artificial Colouring’ but they are not necessarily safer than synthetic ones. Carmine or cochineal (120) is a dye made from ground-up husks of beetles which gives the red colouring. Annatto (160b) is derived from the seed of the Achiote tree to produce a yellow to orange colouring. Both have been linked to allergic reactions and hyperactivity.
Even though manufacturers describe Caramels (150 i to150 iv) as natural colours on labels, they are produced synthetically using ammonia, ammonium sulphite, sulphur dioxide and sodium hydroxide.
Monosodium Glutamate (MSG)
MSG (620 -625) is a white powder with no taste of its own and no nutritional value. It is used as a flavour enhancer, commonly in Chinese food and is linked to ‘Chinese restaurant syndrome’ which can include dizziness, headaches, nausea, cold sweats, irritability and heart palpitations. It may also provoke an asthmatic attack.
MSG is also found in other foods such as snack foods, chips, savoury foods, sauces, packet soups, packaged meals and preserved meats. Low levels of MSG are found naturally in foods such as broccoli, tomatoes, spinach and grapes.
Normal levels of glutamate play an important role in allowing brain cells to communicate with each other. However, excessive amount of glutamates will kill brain cells because they are ‘excitotoxins’ that cause overstimulation of cells resulting in cell death. MSG has also been linked to learning disorders, hyperactivity and neurodegenerative brain disease. As with aspartame, foetuses, infants and young children are particularly vulnerable to the toxic effect of glutamates.
As consumers become more aware of the detrimental effects of MSG, manufacturers are increasingly using other non-regulated ingredients that contain MSG to avoid having to list MSG on their labels. Some examples of these ingredients include hydrolysed vegetable or plant protein, plant protein extract, yeast extract, flavourings and seasonings.
Nitrates & Nitrites
Sodium nitrate (250) and sodium nitrite (251) are used in processed meat and fish products to preserve the meats and protect the meat’s lovely colour. They inhibit the growth of bacteria that causes botulism.
They can react with amines in meats to form nitrosamines which are known to cause cancers in laboratory animals. Once ingested, some nitrates convert to nitrites which may react with stomach acids to create nitrosamines.
Nitrates may also pose a risk of methaemoglobinaemia, a condition resulting in symptoms such as tiredness and a general feeling of being unwell, and a form of ‘Blue Baby Syndrome’.
Methaemoglobinaemia can occur in infants and in adults with a reduced ability to secrete acid in the stomach. A rise in the pH in their digestive system allows bacteria to proliferate, increasing the conversion of nitrate to nitrite. These nitrites react with the haemoglobin in the blood, forming high amounts of methaemoglobin which lacks the ability to carry oxygen in the blood.
Sulphites (220 -228)
These additives are listed as sulphur dioxide, sodium sulphite, sodium and potassium bisulphite or metabisulphite and are used in foods to prevent spoiling and discolouration. They may be found in fruit juices, soft drinks, dried fruit, wine, beer, salad dressing, sausages, sauces, pickles, shellfish, fruit and vegetables. They may provoke an asthmatic attack in asthmatic and can trigger severe allergic reactions.
Trans-fat
Trans fats can be found naturally in meat and milk from certain animals. It can also be created artificially by the hydrogenation of fats and oils. This hydrogenation process is used to solidify liquid vegetable oils to make products such as margarines and vegetable shortenings. They also have higher heat stability and resistance to oxidation, so they are used for frying, deep frying and baking.
They are most commonly labelled as vegetable oils, partially or fully hydrogenated fats containing no cholesterol and marketed as better than animal fats. However, they cause formation of fatty acid plaques causing blockage in blood vessels resulting in heart attacks, strokes and high blood pressure. They also cause increased level of ‘bad’ LDL cholesterol and decreased level of ‘good’ HDL cholesterol.
Labelling legislation requires only the amount of total fat and saturated fat to be listed on all food labels. The amount of trans fat in food is only required to be listed on the label if a nutrition claim is made about cholesterol, polyunsaturated, monounsaturated fats; omega-3, omega-6 or omega-9 fatty acids.
Organic Food Products
For a processed food product to be labelled ‘certified organic’, it must contain 95 per cent or more organic ingredients (excluding water and salt) and each organic ingredient must be labelled as such in the ingredients listing. Non-organic ingredients (less than 5 per cent) can only be included when they are not available organically. They cannot be made of synthetic chemicals, genetically modified or irradiated.
Products that have between 70 and 90 per cent of organic ingredients can be labelled as ‘contain certified organic ingredients’.
Every step in the production chain starting from the growers to the processors must be certified. All ingredients are checked and approved by the organic certification body before production. Ingredients are processed in the most natural way possible, preferably by physical or biological methods to maintain the natural quality of the product.
Organic products are stored, handled and processed separately to non-organic products to prevent cross-contamination. No synthetic chemicals are used in the pest control and cleaning of the processing plant.
The use of chemical additives is restricted in organic products. They may be used only when they are essential to ensure safety of food or when required by the law. They are allowed in organic foods only if the product cannot be produced or preserved without them.
The total additive ingredients cannot exceed five per cent mass of the final certified product excluding water and salt. The additives permitted include organic ingredients as well as non-organic ingredients that are naturally occurring substances of agricultural origin. They cannot be genetically modified (GM) or irradiated.
Natural additives include acetic acid (vinegar), agar-agar, albumen (egg white), alginates (from seaweed), beta-carotene (from carrots), citric acid (from citrus fruit), dextrose (from corn sugar), Guar gum (from a seed grown in India), Gum tragacanth (from a thorny shrub native to the Middle East), lactic acid (from corn starch, potatoes, molasses and whey), lecithin (from soya beans, eggs and corn) and sodium chloride (salt).
‘Any scientist who tells you they know that GMOs are safe and not to worry about it, is either ignorant of the history of science or is deliberately lying. Nobody knows what the long-term effect will be.’
David Suzuki
Genetically Modified (GM) Foods
GM crops are already being cultivated in many places around the world including Australia. In the USA, many thousands of hectares of land have been dedicated to the cultivation of GM soybean, canola, corn and cotton. This has led to the widespread introduction of GM ingredients in processed foods.
While only three GM crops (cotton, canola and blue carnations) are approved for growing in Australia, there are imported GM ingredients such as GM soybean, canola, corn, potato, sugar beet and cotton that have been approved for consumption in Australia. These ingredients can be found in confectionary, snack food, breads, pastries, baked products, oils, fried foods and soft drinks.
Currently, there is no GM wheat grown commercially anywhere in the world. Plans to introduce GM wheat in North America were abandoned in 2004. In 2010, 233 consumer and farmer groups in 26 countries have joined the “Definitive Global Rejection of GM Wheat” statement to stop the commercialisation of GM wheat.
The Office of the Gene Technology Regulator (OGTR) in Australia has approved an application from CSIRO to conduct GM wheat and barley trials in Australian Capital Territory (ACT). As a result of these studies, there is a real prospect that the Australian population could become one of the first countries to grow and eat genetically modified wheat and wheat products.
Wheat is a fundamental part of our daily diet, the basis of bread, pastries, pasta, noodles and many other foods. Corn is used to make starches, corn flour and syrups. Cotton provides cottonseed oil used in deep frying and in the production of dried fruit. Canola is used in a range of processed foods or as a cooking or salad oil. Soy is used in a wide range of food products in the form of flours, oils and lecithin. It is also used to feed poultry and pigs.
Under current labelling laws in Australia and New Zealand, very few GM foods are labelled. The following foods do not require GM labelling: highly processed products such as cooking oils, starches and sugars from GM crops; products derived from animals fed GM crops such as meat, milk, cheese and eggs; and foods that are prepared at bakeries, restaurants and takeaways.
In addition, labeling is not required where there is no more than 1% (per ingredient) of an approved GM food unintentionally present in a non-GM food. This means labeling is not required where a manufacturer genuinely orders non-GM ingredients but finds that up to 1% of an approved GM ingredient is accidentally mixed in non-GM ingredients. There is an urgent need for the full labelling of GM foods so consumers can make informed decisions to either choose or reject GM foods.
The safety of GM food is a central issue driving the GM controversy today. Proponents and critics of GM food have very different views about GM plants. Proponents argue that the GM plant has not changed significantly and is substantially equivalent to the parent plant and does not need safety testing.
Critics argue that with GM technology in its infancy, unknown and unintended long term consequences on human health may result. In keeping with the precautionary principle, comprehensive safety testing by independent researchers of all GM foods should be undertaken before feeding them to millions of people.
With the rapid development and introduction of GM crops and products into the food chain with uncertain long term effects to our health and environment, we should all be concerned about the serious ramifications of this technology and devote time to look at the independent research that has been conducted.
In the meantime, the best way to avoid consuming GM or GM-derived foods is to choose certified organic food and food products. Another way is to avoid processed foods as much as possible and choose fresh, wholesome foods. In Australia, at the moment there are no approved GM fresh foods, such as fruit and vegetables.
Dairy Products
Conventional dairy products
The administration of growth promoting hormones including Bovine Somatotropin (BST) in dairy cattle is banned in Australia. BST is a genetically engineered growth hormone that is used to increase milk production in dairy cattle in America. BST in milk has been linked to increased risks of breast, prostate and colon cancer due to high levels of a growth factor called EGF-1.
In Australia and New Zealand, dairy herds are almost exclusively pasture-fed. Conventional dairy cows could be grazing on pastures that have been treated with synthetic pesticides and fertilisers.
Conventional dairy farms tend to manage the cows to maximise milk production. Cows are treated as milk producing machines. High tech milking platforms usually managed by computers process cows with speed and indifference. For example, an 80-bail rotary platform can milk more than 600 cows per hour.
The modern dairy cow can yield around 35 to 50 litres of milk per day, about 10 times more milk than what her calf would need. Producing large quantities of milk puts a significant strain on the animal. The great weight of the udders often causes painful stretching or tearing of ligaments and foot problems such as laminitis.
Dairy cattle are also susceptible to mastitis, painful bacterial infections of the udder. The milking machine itself may render the cow more susceptible to infection. Mastitis and other infections will need to be treated with antibiotics. Conventional dairy products may contain antibiotic residues and mastitis bacteria (pus).
Constant milking wears a cow out prematurely. The natural life span of the cow is around 20 years but few dairy cows are older than seven when slaughtered.
To keep producing milk for human consumption, a dairy cow must produce a calf each year. Calves are usually taken from their mothers’ within 12 to 24 hours of birth. The separation of the calves from their mothers breaks a strong maternal bond causing great distress to both the cows and calves.
The dairy industry produces hundreds of thousands of dairy calves. They are either used as herd replacement (heifer calves), raised for veal (bull calves) or slaughtered as ‘waste-products’ of the dairy industry, usually at around the tender age of five to six days old. Dairy calves are not valued as they don’t grow at the same rate as beef calves and their meat quality is considered sub-standard by the beef industry.
Organic dairy products
Organic milk is produced the way nature intended and without the use of antibiotics, synthetic fertilisers and pesticides. Organic dairy cows graze on organic pastures that contain nutrient-rich grasses and plants that have not been treated with any synthetic chemicals. They are provided shade from the sun and shelter from the weather.
They cannot be kept indoors in unhygienic and cramped conditions, thus less likely to suffer from health problems associated with overcrowding. When a cow becomes ill, it is treated with natural remedies and no antibiotics are administered. If antibiotics or other treatments have to be used as a last resort treatment, the milk from that cow cannot be sold as organic for six months.
Organic dairy cows are treated with respect and dignity. They are not subjected to intensive milking. Dairy calves are not treated as waste products of the industry. Cleaning products used to clean the milk collection vats must be made from natural ingredients.
The Danish Institute of Agricultural Research claims that organic milk has higher levels of vitamins and nutrients such as Vitamin E, beta-carotene, antioxidants and omega-3 fats than non-organic milk.
Organic dairy products such as yoghurt, cheese, butter, ice cream, sour cream and cream use only organic milk with no GM ingredients, synthetic additives, colourings and flavourings.
Grains
Grains and whole grains are the seeds of grasses cultivated for food. They come in many shapes and sizes. Whole grains are unrefined grains that still contain all the bran, germ and endosperm. Refined grains are milled, a process that strips out both the bran and germ to give them a finer texture.
Whole grains contain more fibre (from the bran), vitamins (from the bran and germ) and trace elements such as selenium, potassium and magnesium (from the bran) and antioxidants (from the germ). Common whole grains include wheat, oat, brown rice, spelt, rye, millet, quinoa, buckwheat and popcorn.
Wholemeal products are made by grinding whole grains in order to make whole-grain flour. Common whole grain products include wholemeal bread, wholemeal pasta, rolled oats and breakfast cereals made from whole grains.
Refined grains such as white flour only have the endosperm remaining and many nutrients including fibre are stripped by the milling process. Common refined-grain products include white bread, non-wholemeal pasta and cereals, crackers, desserts and pastries made with refined grains.
Conventional grains
Conventionally farmed grains are heavily sprayed with toxic, synthetic pesticides. They absorb more chemicals than other foods because the grains are very small. Wholemeal breads have more chemical residues than white breads because pesticides and other chemicals sit on the husk of the grain, which forms part of wholegrain breads and other products.
Most conventional bakery products use synthetically made commercial yeasts to speed up the fermentation process. Other chemicals are also used to improve their shelf life, keep the bread soft, increase the volume of the dough and provide colour and flavouring. White breads are made from flour that has been bleached. Some of the vitamins stripped during intensive processing may be added back synthetically through a re-enrichment process.
The other concern is that of genetically modified crops. Imported grain products such as pasta and cereals and those made locally with imported raw ingredients might contain genetically modified materials. Current Australian GM labelling laws do not require GM ingredients in the refined forms such as soy lecithin, canola or cotton seed oil to be listed.
Organic grains
Organic grains are grown without the use of any synthetic pesticides or fertilisers. They are milled, processed and stored within certified organic facilities that have not been fumigated or treated with toxic chemicals.
Organic grains are processed in the most natural way possible, commonly by physical methods such as stone milling. The stone ground process is a slower, traditional method that avoids overheating and dehydration. This process ensures all the germ, bran and endosperm of the whole grain, along with the vitamins and minerals are retained and distributed evenly throughout the milled flour.
All organic bread, organic baked goods, pastas and cereals must contain at least 95 per cent of organic ingredients, and be without any artificial preservatives or colourings and genetically modified ingredients. For bread to be certified organic, individual ingredients and the bakery itself must be fully certified.
Organic bread are exempt from otherwise mandatory fortification with iodised salt, folic acid and thiamine. Organic flour cannot be bleached and synthetically made commercial yeast is prohibited. Many organic bakers do not even use yeast, but prefer to allow the bread to rise naturally. In making sourdough breads, the slower fermentation process of 18 hours allows the beneficial lactobacilli to fully develop.
Fruit & Vegetables
Conventional fruit & vegetables
Conventionally farmed fruit and vegetables are grown using pesticides such as insecticides, herbicides and fungicides. Producers are not required to declare whether these chemicals have been used to grow the fresh produce. Research has shown some of the most heavily sprayed foods include oranges, pears, apples, strawberries, lettuce, celery and carrots.
Overexposure to pesticides has been linked to a variety of health problems such as skin inflammation, irritation to eyes and respiratory tract, intestinal disorder, chronic fatigue, hyperactivity, infertility and other reproductive problems, headaches, neurological disorders and cancers.
Most insecticides are derived from four synthetic chemical groups: organochlorines, organophosphates, carbamates and pyrethroids.
Organochlorine pesticides were among the first of the modern pesticides to be used in the 1940s. In general, they are highly stable compounds that persist in the soil and water resulting in long term environmental pollution.They degrade slowly and being fat-soluble, accumulate in the food chain, eventually ending up in the fatty tissues of our bodies where they are toxic to the nervous system.
The use of organochlorines such as DDT, aldrin, dieldrin, endrin, heptachlor, chlordane, hexachlorobenzene has been banned in Australia. Even though these pesticides have been banned, residues remain in soil for decades and are taken up by deep-rooting crops grown in contaminated soil. Residues of some of these pesticides can still be found in food products today.
Organophosphorous pesticides (OP) are the most widely used insecticides in Australia. They are used on fruit and vegetables such as carrots, apples, bananas, cabbages, broccoli, mushrooms, potatoes and soft fruits. They are also used on grain, pasture seed, cotton and on livestock and domestic animals.
OP such as acephate, chlorpyrifos, dimethoate, malathionand methyl parathion act on the central nervous system and can cause difficulty breathing, convulsions, paralysis and even death. They inhibit the enzyme responsible for the metabolism of acetylcholine, a neurotransmitter that signals between nerve cells and between nerve and muscle cells, resulting in nervous system dysfunction.
Carbamate pesticides such as aldicarb, carbaryl, fenoxycarb and pirimicarbare are neurotoxins and affect the central nervous system similar to OP. Even though OP and carbamates are more biodegradable than organochlorines, because of their fat solubility, they can still accumulate in the fatty tissues of animals and humans.
Synthetic pyrethroid pesticides such as permethrin, cypermethrin and fenvelerate are synthetic insecticides which have a similar chemical structure to natural pyrethrins found in chrysanthemums. Even though pyrethroids possess lower toxicities than the first three groups, they are highly toxic with high dose exposure.
Herbicides such as glyphosate (Roundup) are used to increase the yield of crops by killing weeds that compete with crops for water, nutrients and sunlight. Various studies have linked glyphosate with toxic effects on our health such as non-Hodgkin’s lymphoma. Glyphosate has also been linked to birth defects and DNA damage in laboratory animals.
Glyphosate was marketed as a product that breaks down rapidly and harmlessly in the environment. Claims of the environmental safety of Roundup have been overturned in court in New York and France.
Non-organic mushroom growers use chemical pesticides, methyl bromide and fungicides. Mushrooms are commonly grown in compost made from manure from animals fed on a proportion of GM feed. They are often frequently fumigated with formaldehyde to give them a longer shelf-life in the supermarket.
Conventionally farmed foods are also sprayed with harmful preservatives and ‘cosmetic’ chemicals to increase their shelf life and improve their appearance to consumers. They often have high levels of chemicals, fewer nutrients and have been stored for weeks or months before they reach the supermarket shelves, by which time most of the goodness has been diminished.
Paraffin wax used in coating fresh foods to maintain freshness and improve their appearance is a petrochemical derivative and may interfere with digestion and the absorption of vitamins.
Some fruit and vegetables found overseas have also been genetically modified so they freeze and defrost well.
There are serious concerns that organic crops could become contaminated with GM materials causing organic farmers to lose their organic certification. Bees, birds, insects, wind and rain have carried genetically modified pollens into adjoining fields and contaminated the DNA of crops of organic and non-genetically modified farmers. In USA, this has also resulted in litigation by the GM companies.
Organic fruit & vegetables
Organic fruit and vegetables are grown without the use of synthetic pesticides and fertilisers. As they are grown in organic soils that contain a rich source of nutrients, they tend to have more nutritional value and superior taste.
As organic produce is grown naturally, they can be oddly shaped and appear slightly blemished, unlike conventional fresh produce that have been treated with chemicals to give them a perfect appearance.
Organic fresh produce is not subjected to irradiation and is not treated with harmful preservatives or other chemicals. They are not grown from genetically modified seed stock.
Meat & Poultry
Conventional meat & poultry
Conventionally raised animals such as chickens, pigs and cattle are commonly raised in overcrowded and cramped conditions. The focus is mostly on scale, intensity, efficiency and profit rather than animal welfare. Big factory-style sheds or feedlots are used to provide an artificially controlled environment to maximise production.
Animals are not allowed the freedom to express their natural behaviour. This predisposes them to stress and sickness. Disease in these intensive livestock production systems is managed by routine vaccination, antibiotics and other medication regimes.
While the use of the growth hormones in food-producing animals in Australia is banned, growth-promoting agents such as antibiotics and Hormone Growth Promoters (HGPs) continue to be used in conventional poultry and livestock industries.
Some animals are fed a diet of pellets which are often based on crops grown with synthetic pesticides and fertilisers; and may contain genetically modified ingredients. Antibiotics are added as part of their feed to promote growth and prevent many diseases that result from close confinement.
Some feeds can also contain offal, slaughter products, same-species material, food industry by-products treated with solvents, synthetic additives, appetisers, preservatives and artificial colourings. Some of these feeds can be contaminated with bacteria including multi-resistant species that can be passed on to these food-producing animals contaminating the food chain.
More than half of the world’s antibiotics are used to promote growth in animals raised for meat. Scientific research has shown that antibiotics used in factory farm animals are creating antibiotic-resistant pathogens that are infecting people who eat these animal products. These pathogens present a serious threat to both animals and humans as they can be difficult to treat given their resistance to antibiotics.
Organic meat & poultry
Organic livestock are grown in a way that conforms to the natural processes of growth and development. Animal welfare is high priority on organic farms with emphasis placed upon allowing the animals to express their natural behaviour and social interaction.
Organically farmed animals have free access to fields or outdoor areas with adequate shade, shelter and protection from predators at all times. They are also provided with natural bedding, plenty of indoor areas, clean and fresh drinking water.
Organic livestock graze on organic pasture totally free of any synthetic chemicals, herbicides and pesticides. Any grains, hay or other feeds must be certified organic, with up to 5% chemical-free, non-organic feed allowed only where absolutely necessary. The use of synthetic nitrogen supplements, animal by-products, additives, growth hormone promoters and genetically modified products is prohibited.
On organic farms, animals are not subjected to mutilation and painful procedures such as tail docking, grinding, clipping of teeth and nose rings (in pigs); de-beaking (in chicken); or castration and de-horning (in cattle).
Good nutrition, rotational grazing practices and natural treatments are used to help prevent pests and diseases in organic livestock. Routine vaccination is not permitted unless required by law or where it can be verified that organic management practices cannot control the disease in question. Antibiotics can only be used under exceptional circumstances and the treated animals and their products must not be sold as ‘certified organic’.
Organic livestock farmer has to document and implement an organic management plan for stock transport. Animal transport and handling is arranged in such a way as to minimise stress and prevent contamination. Trucks are cleaned to eliminate residue from previous transport. There must be enough room to ensure the animals are not injured and synthetic tranquillisers are not permitted. Certified organic feed and clean water are to be made available before and after transport.
Organic standards also extend to how livestock are slaughtered and must be handled by certified organic abattoirs. Slaughter must be carried out quickly and without undue stress. Organic livestock are processed before conventional animals if the abattoirs are also used to handle conventional livestock.
Certified organic retailers such as butchers are important as the last link in the production chain of carefully grown and handled organic products. They provide the assurance that what you buy is organic all the way from paddock to plate. Meat is processed in accordance to the strict Organic Standards. Nitrates and nitrites are not allowed as preservatives in organic cured meat. Organic meat, poultry, hams and bacon do not contain any added fillers or water.
Seafood
Conventional seafood
Fish in our oceans are accumulating toxins from within their own environment. The consumption of everyday conventional products has led to the dispersal of many toxins into our oceans and waterways. Wild fish caught in coastal waters may be contaminated with industrial pollution such as mercury and persistent organic pollutants (POP).
Women who have been exposed to mercury during pregnancy have been known to have given birth to children with serious birth defects. High levels of mercury contribute to the development of heart and brain problems in infants and young children, with fatigue, headaches, loss of memory, joint pains, kidney dysfunction, nervous system disturbance and cardiovascular effects in adults.
POPs are chemicals that won’t dissipate in the environment or in the body and may accumulate, causing increased levels of exposure over time. This includes polychlorinated biphenyls (PCB), a by-product of the plastic and synthetic chemical industries. High levels of POP are potentially neurotoxic, meaning they affect the nervous system.
Globally, intense commercial fishing pressure has created major issues for the world’s oceans and the species that it supports. The United Nations has classified two-thirds of the world’s fishing areas as overexploited. Collectively, we humans have managed to remove 90% of predatory fish from the world’s oceans in just 50 years.
By-catch is of enormous concern to the ecology of our oceanic environment. Modern commercial practices do not discriminate between the intended target species and all other species present. Most by-catch species are discarded as waste with many of those species being dead upon retrieval. By-catch species include seabirds, turtles, dolphins and other fish species as well as some mammals.
According to the Australian Marine Conservation Society, less than 1% of Australia’s marine environment is fully protected from commercial fishing and mining activities. Marine habitats including coral reefs are also negatively impacted by activities such as land clearing, soil erosion, the use of synthetic pesticides and irresponsible coastal development. Many of Australia’s commercially caught fish are fully or overexploited with an increasing number of marine species becoming threatened every year.
As a result of our dwindling natural resources, aquaculture is on the rise. In Australia, salmon, prawns, mud crabs, abalone, mussels, oysters and freshwater species such as silver perch are some examples of the seafood produced by the aquaculture industry.
They are raised under controlled conditions in contained areas such as ponds on shore; in the open seas; in net cages located in our bays; or in freshwater tanks. The overall environmental impact of these farms depends on the species, how it is raised, fed and where the farm is located.
Conventionally farmed fish can be fed a diet that often contains recycled dead fish, fish oils and colourings, padded with bran and chemicals to increase their body mass. They are more susceptible to disease if large concentrations of fish are stocked at high densities. Many farmed fish species are raised in water that has been sterilised through the use of chemicals.
Antibiotics and other chemicals such as algaecides and pesticides can be added to feed in order to prevent and treat diseases. Residues can potentially be passed on to the consumers and could lead to antibiotic resistance in humans.
When farmed fish escape into the wild, there is the potential of spreading disease, antibiotic residues, and parasites to resident wild fish in the surrounding waterways and oceans. The critics of fish farming also raise the issue of the environmental effects of high nutrient loads as a result of fish waste and uneaten food.
Another problem with conventional fish farms relates to the production of fish pellets to feed fish in fish farms. It takes about five kilograms of wild fish to produce one kilogram of salmon. This requires catching of the ‘fish food’ species which may cause depletion due overfishing.
‘Fish food’ species may contain high levels of contaminants. In the USA, conventionally farmed salmon are likely the most PCB contaminated protein source in the US food supply. They are fed a diet of ground up small fish that have accumulated PCBs in their fatty tissue.
Seafood sold unpackaged at retailers is exempt from labelling requirements. Many additives such as sulphur dioxide, ascorbic acid, sodium and potassium sulphites, erythorbic acid, sodium, calcium and potassium ascorbates are permitted in fish and fish product.
Organic fish
Fish taken from the wild cannot be labelled as organic as there is no control over the pollution levels in the habitat of the fish and what they eat. Only farmed fish can be certified organic.
Organically farmed fish are produced in a sustainable manner. They have lower stocking densities and must meet standards in breeding, animal welfare, water sourcing and quality, disease management, harvesting, feeding and environmental impact. They have to be grown using methods that ensure minimal impact on the environment and natural fish communities.
Organic fish farmers cannot feed fishmeal from commercial fishing practices, synthetic colouring, growth regulators, synthetic pesticides, antibiotics, appetite stimulants and GM ingredients. Fish are fed with certified organic feed, with no synthetic preservatives or additives permitted for use.
The organic aquaculture industry is currently in its infancy. There are very few certified organic fish farms in Australia at the moment although that number is expected to increase in the coming years as the demand for pesticide and chemical free seafood increases.
‘Food is power. Are you in control of yours?’
John Jeavons
Interview
Dr Lok: Hi Rob, What was it that inspired you to be a farmer?
Rob: Right from when I was very young I always wanted to be a farmer. By the time I was old enough to work with my father on the farm, chemicals were all the go. I thought it would be all about working with nature and driving tractors but instead it was all about mixing chemicals and learning rates and withholding periods.
When my father passed away aged 53, from cancer and a number of my neighbours, also farmers, died in their 50s from leukaemia, I started to think there wasn’t much future in doing it this way. I used to get quite sick when I sprayed and hated seeing so many dead birds laying around the farm.
I thought about the way the Aboriginals lived here on this same land without chemicals for thousands of years and the way my grandfather and great grandfather farmed organically.
At that stage I started to question the need for spraying chemical poisons onto our food and the need to add tonnes of man-made fertilisers to our soil. Our soils are rated among the most fertile in the world. So in the early 1980s I decided to go organic.
Dr Lok: Can you tell us about your business?
Rob: We run Queensland’s largest certified organic vegetable farm. Our farm incorporates six farms in total, covering some 1000 acres in the Mt Sylvia area of the very fertile Lockyer Valley in South East Queensland.
Dr Lok: How and when did you establish your business?
Rob: The main part of our farm was settled in 1885 by my great grandfather, Karl Bauer. My grandparents and my great grandparents were all organic farmers. The Bauer family name actually means Farmer in German!
Dr Lok: What is your business philosophy?
Rob: We aim to provide customers with a very high quality, consistent supply of healthy organic vegetables. We believe organic food should look as good as chemically produced food but taste even better and far more nutritious for you.
Dr Lok: What were the major obstacles to start with?
Rob: There were a few major obstacles in the beginning. Back then the soil was completely dead and crops didn’t want to grow initially. I found it difficult as there was very little information out there at the time, so I simply took lessons from nature. At that time the market for organic produce was also very small, so we had to grow with the market.
Dr Lok: So what is Bauer’s Organic Farm and what can it do for people?
Rob: Bauer’s Organic Farm is Australian owned and family operated. It has become one of the largest suppliers of top quality organic vegies in Australia. Once you have tasted the wonderful flavour of our vegies, you’ll be hooked and can never go back.
Dr Lok: What products do you produce?
Rob: We grow a range of organic vegetables including potatoes, carrots, celery, broccoli, pumpkins and other varieties of vegetables at different times of the year.
Dr Lok: You must be very proud of your brand. What is it that has made your produce as respected as it is today?
Rob: We are very proud of our organic vegetables and we have won a number of national awards, even against conventional foods of all sorts. Our awards include a Vogue Produce Awards Gold Medal.
Some of Australia’s most famous chefs use our produce and rave about the quality and flavour. For many years our produce has been quite sought after as we always aim to provide a consistent supply of a good quality product.
Growing vegies organically in some of the most fertile soils in the world certainly brings out the best in our produce making it some of the best there is.
Dr Lok: Is your produce available throughout Australia?
Rob: Our produce is available throughout Australia wherever certified organic vegetables are sold. It is delivered fresh to most capital cities a few times a week. It is sold through organic outlets, home delivery services, farmers markets and supermarkets. We export some as well.
Dr Lok: What does it mean to be organic?
Rob: Being organic means farming without the use of poisonous chemicals, but it also embodies so many good environmental practices. Conventional farming is all about killing things whereas organic farming is about promoting life.
Dr Lok: What is involved in getting an organic label on your produce?
Rob: To have the certified organic label on our produce, we must strictly adhere to the rules of the certifying body. In our case it is the Australian Certified Organic Body. We must be very vigilant in our record keeping as annual audits are very intensive and we may also be subjected to a ‘spot’ audit.
Similarly our produce is sometimes randomly checked at the store level. We thoroughly encourage the certifying bodies to maintain a high standard in order to gain customer confidence in the certified organic logo.
Dr Lok: Is all your produce certified organic?
Rob: All of our produce is certified organic and through our farm tours we aim to help people learn just what the certification actually means and how good a guarantee it really is.
Dr Lok: How do you overcome pest problems without the routine use of chemicals?
Rob: To manage pests we work in harmony with nature.
Approximately half of our farm is used for growing vegies while the other half provides habitats for the birds and predatory insects to live in. Because everything is now in balance we don’t have pest problems.
However, we do have an ongoing battle with weeds.
Dr Lok: What would you say have been the highlights so far for your business?
Rob: There are a few highlights. Top chefs like Kylie Kwong regularly sing our praises publicly and we have been featured in a number of wonderful publications. Winning national awards is also very satisfying as they are judged by a range of people including top chefs.
Hosting approximately 50 coach-loads of visitors to the farm each year is also really enjoyable. Helping people to learn about organics and put them on the path to a healthier lifestyle and a longer, happier life gives us an amazing sense of achievement.
Dr Lok: What gives you the most pleasure?
Rob: It would be in knowing that we are producing for our customers, a top quality, flavoursome product that is full of goodness and free from harmful chemicals. We are genuinely looking after our customers, our workers, ourselves and the environment.
Dr Lok: What is your vision for the future?
Rob: I would love to see all of Australia go organic. We are only a young and relatively clean country so this is quite achievable.
Wouldn’t it be great to be living in a clean, green paradise? We enjoy living and working every day in our own 1000 acres of organic paradise.
Dr Lok: Now how can people find out about you and your business?
Rob: For more information go to our website: www.bauersorganicfarm.com.au
Rob’s Tips For Keeping Your Vegies Fresher Longer
CARROTS
BROCCOLI
POTATOES
Interview
Dr Lok: What was it that inspired Monica and yourself to launch Whole Kids?
James: Around 15 years ago Monica led an aid team to a remote village in Indonesia where we worked on a program assisting children in poverty. Monica has always wanted to work towards making a difference to children’s health. It wasn’t until years later while working as a fitness instructor, she saw first-hand the frustration mothers experienced in finding healthy snack foods for their children.
She thought wouldn’t it be great if we could create a food business that really cared for kids health and developed programs to also assist children in need.
We were constantly hearing from our brothers, sisters and friends with young kids about the lack of healthy, natural snack foods that also tasted great and were convenient enough to put in lunchboxes. Most of the snacks aimed at children contained artificial additives, colourings, flavours and preservatives, and were very high in sugar, salt and fats.
We set up Whole Kids to provide mums and dads with yummy, healthy and convenient organic snacks for their kids, and to remove the worry about not knowing what’s really in the foods they give to their children.
Dr Lok: How did your company actually get off the ground?
James: In 2005 we took the money we were saving to buy a house and set up Nourish Foods and manufactured our first run of Whole Kids organic products. Most of the time our small rented house in Richmond was packed so full of cartons that we sometimes struggled to find space to have dinner. At that stage we didn’t even have a single customer yet!
In 2005 we packed our bags and set off to the inaugural Organic Expo in Sydney to see what would happen. I remember when the expo doors finally opened, we were both very nervous. We had spent our life savings and thought no one would even visit our stand.
But we made a promise to each other, if we got a few smiles and encouraging words from mums and kids about our products, we would toss in our proper jobs and devote all our energy to Whole Kids.
Well we were totally blown away by the response. Parents really appreciated what Whole Kids was about and the kids themselves just loved our yummy snacks. We were over the moon.
After the Expo we made true to our promise - we gave up our jobs as soon as we got back to Melbourne. Australia’s first range of organic snacks for kids was officially launched and we were off and running.
That’s just the beginning of the Whole Kids journey. We have so many exciting ideas and plans to help improve the health and nutrition of kids everywhere.
Dr Lok: What were the major obstacles you had to overcome in the beginning?
James: In the early days it was just the two of us. We would do everything from packing and delivery of orders to sales and managing finances. Time was the thing we lacked most. But deep in our hearts we knew we were on the right path as we had extensively researched the market. We had tested the products and spent lots of time talking with mums and kids about what they wanted.
We never could have predicted what was around the corner though. About three months after signing the lease on our first warehouse in Melbourne, we had a torrential downpour that caused the roof to collapse and flooded the whole warehouse. Most of our stock and equipment was damaged and even though we had insurance, the delay in getting everything back up and running was so long that we really thought Whole Kids would be out of business just a few months after launching it.
Because we had belief in what we were doing, we somehow found a way through all these problems. So far we haven’t looked back!
Dr Lok: Can you tell us a bit more about your business?
James: We produce a range of certified organic snack foods for children. Our product lines include dried fruits, popcorn, fruit bars, corn chips, juices and fruit smoothies. We were the first business in Australia to provide a range of organic food specifically created for children.
In 2010 we introduced a new organic range of smoothies called Frooshies, to coincide with the launch of our new non-profit organisation called “One Percent for Our Kids”. We donate 1% of all our sales revenue to support and fund projects to improve the health of children and their environment.
Dr Lok: What is your business philosophy?
James: Our philosophy is quite simple really. We believe in helping kids experience a healthy life and a healthy world.
Everything we do is driven by this fundamental belief. Health and environmental sustainability are two of our core values.
We believe in nourishing and nurturing our children and our world in a way that is respectful and responsible. We achieve this by striving to create the highest quality, most wholesome, naturally nutritious and best tasting products available for children.
We also believe everything we do in some way impacts our relationship with each other and our environment. We are a small family business with big ambitions and aim to make a real and positive difference to children’s health and their environment.
Dr Lok: Is Whole Kids Australian owned?
James: Yes, Whole Kids is a wholly Australian owned family business, and proud of it.
Dr Lok: Are all your products available throughout Australia?
James: You can find our products throughout Australia in quality organic food stores, health food stores, specialty food stores, independent supermarkets and local grocers. You can also buy our products online through our website at www.wholekids.com.au
Dr Lok: What is it about organic food that is important to you?
James: Organic food contains more of the good things our bodies need like vitamins, nutrients, minerals and essential fatty acids without any of the nasty things we don’t need like synthetic pesticides, growth hormones, artificial additives and genetically modified organisms just to name a few.
Our children are at greater risk from pesticide residues for two reasons. Firstly, they ingest more food and water per unit of body weight than we do, so their exposure is greater in proportion to their size. Secondly, their vital organs are still developing so their immature bodies may have limited ability to remove these residues.
Now that we have our own little girl Chloe, who is about to turn two, we are even more driven and committed to create healthier food and a healthier environment for kids everywhere.
Dr Lok: Are all your products certified organic?
James: Yes, all our products are certified organic by the Biological Farmers of Australia (BFA).
Dr Lok: What is it about organic living that is important to you and your family?
James: We strongly believe living an organic lifestyle not only provides better nutrition and health, but also provides an opportunity for all of us to reconnect with the natural food chain.
With aisle after aisle of processed food in our supermarkets, it is easy to lose touch with the source of our food, where ingredients come from and how they are grown. Our modern urban environment increasingly disconnects us from the natural world, and particularly impacts our children’s understanding of where food comes from. Living an organic lifestyle helps us to reconnect with the natural world and allows us to teach our children the benefits of a healthy natural way of life.
Dr Lok: What is your vision for the future?
James: We consider ourselves a value-based business. We believe that our business has a social responsibility not just to our customers, suppliers and staff, but also to the wider community and environment, now and into the future.
More and more people are looking to businesses to be far more proactive on social and environmental issues as many governments seem incapable of taking action. The environmental problems facing our planet are urgent and critical. People are increasingly aware of these issues and are seeking out companies with a social and environmental conscience.
Whole Kids has been founded on deep social and environmental principles and will be driven by these beliefs and values into the future.
Dr Lok: How can people find out about you and your business?
James: You can find out more about Whole Kids on our website (www.wholekids.com.au) or call us on 1300 099 744. You can also find us on Facebook – just search for “Whole Kids”.