Not every natural product is undoubtedly healthy

Unlike products that are labeled as organic, natural products do not have certification nor is their production systematically controlled. Furthermore, the term ‘natural’ does not convey anything about cultivation methods or the use of preservatives.

written by Jadranka Boban Pejić

First of all, it is important to clarify the terms ‘organic’ and ‘ecological’. They are, in fact, synonyms: the term ‘organic’ is used internationally, while ‘ecological’ is used in Croatia. Since the latter term is relatively new, the term ‘organic’ is often used here as well. ŠWhat does it mean? Organic agriculture is a system of ecological production that promotes and encourages biological diversity, respects and supports natural biological cycles and soil biological activity. This name emphasizes that such agriculture respects living beings and uses living, organic materials in the cultivation process. Why is organic farming better for the environment?

What makes them unique?
Organic agriculture does not use chemicals harmful to the environment that could contaminate rain or groundwater. It also enriches and maintains the soil healthily because it uses rich biomaterials that do not reach watercourses. The availability of organic products, i.e., their presence on the shelves, means that the fruit or vegetables are fully ripe. Organic product producers cannot force plants to ripen prematurely, which means that when you see them on store shelves, they are ideal for preparation in the kitchen or for eating. What is the difference between ‘organic’ and ‘natural’ products? The term ‘natural product’ is often used to lead us to think that it is also a ‘healthy product’. However, ‘natural’ only means that the product is unprocessed or minimally processed. Unlike products that are labeled as organic, natural products do not have certifications nor is their production systematically controlled. Furthermore, the term ‘natural’ tells us nothing about cultivation methods or the use of preservatives.

For the daily preparation of a healthy and quality meal, it is essential to know that vegetables and fruits after organic fertilization contain much more valuable substances than the same plants fertilized with mineral/artificial fertilizers. It has been proven that plants grown according to the principles of ecological agriculture contain 28 percent more vitamin C, have 18 percent more relative protein content, 19 percent more carbohydrates, 18 percent more potassium, 10 percent more calcium, 13 percent more phosphorus, and 77 percent more iron. The primary strategy of organic growers is prevention. By keeping the soil healthy and rich, plants are healthier and more resistant to diseases and insect attacks. When the number of insects suddenly increases, organic growers will first try to solve the problem by using natural insect enemies that will exterminate them or will try to disrupt their reproduction by setting various traps and barriers. If that is not enough, the certifying body may allow them to use plant or other non-persistent pesticides from the list of permitted substances, and this under very strict conditions. Such plant preparations are produced exclusively from plants and decompose very quickly under the influence of sunlight and oxygen from the air.

Is organic tastier?
Pesticides can harm children because they prevent the absorption of essential nutrients from food necessary for proper and healthy growth and development. Since the children’s excretory system is not sufficiently developed, the body cannot completely eliminate pesticides. Furthermore, during this crucial period for human development, exposure to toxic substances can have lifelong consequences and alter the functioning of the individual’s biological system. Is organic food tastier? We believe it is, and many chefs around the world agree with us. Moreover, common sense tells us that plants growing in healthy, rich soil must bear fruit full of flavor.