ORGANIC

I don't care about taste. I care about my health.

SlimSharonSlim wrote: »

Thank you guys for commenting on my post..............i have read them all with interest...............i invite many more to comment too as it's nice to read all your different opinions and views regarding organic food..............it would be nice if the UK started selling organic wine which is sulphur free..........or just sulphur free wine........but that would be asking too much.

Now that's something I don't recommend trying to make for yourself! Those vineyards do well to get the results they do. Can you buy from the cellar door in the UK? Wine tours etc are a big thing in new zealand, I often pop into a local vineyard in my travels, do tastings and buy that way.

Old_Cat_Lady wrote: »

Gosh, now I wonder why sulfur in wine is bad... great.....

Because it is yellow and smelly? I'm sure Google knows, it knows all! I have never noticed whether my wine has sulfur in it, I remember vaguely on a wine tour someone promoting their lack of it, but they also say things like " can you taste the shist on which the vines are grown... or the hint of fruit from the raspberries grown two farms over..."

The seeds weren't removed via GE but via cross breeding. Two different methods.

Old_Cat_Lady wrote: »

Aren't all bananas GMO? If not, they would have seeds. Right? In the UK, they have bananas with seeds?

Macy9336 wrote: »

Also, all GMO foods are banned in the UK, so don't worry about that. If you are concerned about eating meat raised on GMOs, then there is a GMO free app you can download to help. The grocery shop most against GMOs in the food chain is Waitrose. Waitrose is also where you'll find organic foods at great prices...sometimes cheaper than the conventional option.

Please correct me if I am wrong so I can learn.

The seeds were slowly removed over time via cross breeding, not through GE technology. Two different methods.
Cross breeding is still alive and well today. In fact most of the advances in developing drought resistant crops has been without the use of GE.

Old_Cat_Lady wrote: »

Gosh, now I wonder why sulfur in wine is bad... great.....

I've heard it's what causes the headaches many people get after drinking red wine even when not over-consuming.

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SlimSharonSlim wrote: »

@meganpettigrew86 Nope i'm afraid there really aren't any wine tours in the UK........i could book a trip to venture onto a wine tasting weekend etc but i think if i were to book something like that it would be driving fast cars on a race track as that would interest me a hell of a lot more..............so megan my quest for sulphur free wine continues lol

See driving fast cars not my thing, although I did like kart racing recently. I bet the sulphur free stuff does not taste any good or they just use a different chemical instead.

meganpettigrew86 wrote: »

SlimSharonSlim wrote: »

@meganpettigrew86 Nope i'm afraid there really aren't any wine tours in the UK........i could book a trip to venture onto a wine tasting weekend etc but i think if i were to book something like that it would be driving fast cars on a race track as that would interest me a hell of a lot more..............so megan my quest for sulphur free wine continues lol

See driving fast cars not my thing, although I did like kart racing recently. I bet the sulphur free stuff does not taste any good or they just use a different chemical instead.

Not really. Fermenting plants and such naturally produce SO2. Winemakers just add a little more for preservation. My guess would be that the sulfite-free varietals don't have as long of a shelf life.

Apparently, if you decant your wine, the sulphur dioxide will escape before you drink it. So really there's nothing to worry about.

3bambi3 wrote: »

meganpettigrew86 wrote: »

SlimSharonSlim wrote: »

@meganpettigrew86 Nope i'm afraid there really aren't any wine tours in the UK........i could book a trip to venture onto a wine tasting weekend etc but i think if i were to book something like that it would be driving fast cars on a race track as that would interest me a hell of a lot more..............so megan my quest for sulphur free wine continues lol

See driving fast cars not my thing, although I did like kart racing recently. I bet the sulphur free stuff does not taste any good or they just use a different chemical instead.

Not really. Fermenting plants and such naturally produce SO2. Winemakers just add a little more for preservation. My guess would be that the sulfite-free varietals don't have as long of a shelf life.

Apparently, if you decant your wine, the sulphur dioxide will escape before you drink it. So really there's nothing to worry about.

That makes sense, our cider only turns into vinegar if left exposed to air and it is simply, yeast, apple/quince juice, water, and sugar.

lynn_glenmont wrote: »

Ethylene is naturally given off by tomatoes as they're ripening, so I'm thinking your chart is scaremongering.

I would agree on the 'toxic' part being a scare tactic. However, while ethylene gas is naturally occurring, there is a manmade ethylene gas that is typically used to ripen produce in the USA. It is usually only allowed on conventional produce, excepting bananas that have a, well, basically a waiver to use the gas even on organic bananas (they take MONTHS to ripen, sometimes, if the gas is not used).

This gas CAN cause problems for some folks, however. I know a few people with an allergy to some of the ingredients used to create the man made version of the gas and they react to any produce it is used on (it penetrates peel and gets into the flesh).

re: the op's question.

Yes, there are differences in organic produce, but only because of the practices used. With you being in the UK, obviously avoiding GMO's and cost issues are not going to really be prevalent. So pesticide residues and WHICH chemicals you are trying to avoid seems the most common differences. I have noticed no real improvement in taste or anything.

I honestly do not know how these affect regular folks, but here's my experience.

I have a very rare disorder, and because of this, I actually react to a lot of chemicals, and I've gotten to learn a LOT of things that are on or in our produce that you would't expect, because when my disorder triggered, suddenly I could hardly find a single thing to eat without making me vilely ill. As an example, there can be ripening sprays, ripening gases, anti-sprouting agents, waxes and coatings, anti-fungals, anti-bacterials, preserving agents, etc...

Anything you eat that is out of season? Something was done to it to get it that way, whether that's to preserve it so it can be shipped from far away, or something to help store it for longer so you can have it out of season, or sometimes, a green house. Anytime you have greens that don't have little bite marks in them, something was done to the leaves to protect them. And so on.

Some things can be washed off, but more frequently, the chemicals will make it inside the flesh of the produce itself so you can't get it off.

It's up to you to decide if you think the chemicals are a problem. Personally, from what I've seen, for very, very healthy people...it's not that big a deal. BUT, for anyone who has auto-immune disorders in the family, or anyone who might have any slight mutations in how their body can process certain substances or chemicals, or has not-as-healthy organs (especially those that filter some toxins that can be in chemicals, like the liver), then more chemicals CAN have an impact.

Sometimes it's small, but for me and much of my family, there was a HUGE decrease in arthritis pain, in headaches, and even an improvement for thyroid problems and immune system protection from illness. So for me, and mine, avoiding chemicals and eating organic made a massive difference in quality of life. But again, I think that's because we all have some issues with processing some of the chemicals that are involved in pesticides and such (especially because some organic approved chemicals cause us issues, too).

Personally, if you have any health issues, I think it can be worth exploring a bit, see if it helps. If not, you can not worry about it, you know?

shaumom wrote: »

rainbowbow wrote: »

They aren't GMO meaning modified in a lab, but yes ALL plants have been genetically modified in that they've been selectively bred for several thousand of years by humans.

That's actually a misunderstanding of the term as it has been defined, scientifically. Plants have genetically CHANGED over time, due to natural breeding or mutation, or due to selective breeding by humans.

Genetic modification involves alterations in genes that have never, and CAN never, occur in nature, basically. Like, as an example, combining fish DNA with plant DNA (which has been done). You're never going to have a fish and a tomato getting it on, you know? ;-)

If it can occur in nature, even if that nature is helped a little by humans being a cheering section, or introducing similar species, then the changes are not considered genetic modifications, but simply genetic changes.

Thank you! People do not have an understanding of what GMO actually is (as defined by science). Selective breeding and hybridization are NOT Genetically Modified.