Why Organic?

"I don’t like to use chemicals — never have. They're bad all around because they've stolen so much from our future. Besides, it's a much safer working environment without them” (Vegetarian Life, Jan 1999)

Right up to the mid—1940s conventional farming was organic. The end of the second World War found a stockpile of chemicals (designed to maim) sitting in warehouses, taking up space and creating expensive taxable inventories. To solve the problem, a market was created by applying these chemicals to our soil and agricultural plants to kill the bugs and weeds that were destroying some of our food supply.

The initial crop returns were so positive that in the 1950s the world experienced an exponential growth in the use of artificial fertilizers and pesticides, with the United States leading the way. A new economic super industry had been created. In addition, growth promoters, fungicides, herbicides, and insecticides were also used. Sometimes in one growing season, as many as a dozen applications of chemical sprays are used to produce a single crop. These chemicals have created an imbalance in our soil, resulting in weakened, poor-quality foods that are more vulnerable to pest infestations than ever before

Living Foods for Optimum Health Brian Clement-Prima Press 1996 .

vol 18 Issue 2 page 2