Organic Ingredients

Organic food has come a long way since the unattractive, misshapen fruit and vegetables available at a few speciality outlets a couple of decades ago.  Today organic food is much more readily available and as consumers become more and more discerning about what they and their children eat, the demand for organically produced food continues to grow at an unprecedented rate.


There is no longer any doubt that fresh, organically produced milk, fruit and vegetables are superior in taste and nutritional value to conventionally produced equivalents.  Numerous studies show that organic crops contain up to 40% more beneficial compounds than their non-organic counterparts and organic milk has shown to be a staggering 90% richer in health giving nutrients than conventionally produced milk.


If that alone is not enough, there is also no doubt that eating organically grown food, reduces your exposure to potentially disease causing chemicals such as pesticides and herbicides.  It may alarm you to know that over 400 different chemicals are used at various stages of the process of growing food conventionally.  A cocktail of chemicals are sprayed onto the soil, on growing crops, when harvesting and even when packaging and storing.  Proponents argue that levels of individual chemicals are below what are considered to be ‘safe’ limits, but testing shows that this is not always the case. 


Also, there is serious concern about consuming small amounts of a multitude of different chemicals, particularly over the long term.  Preliminary studies in the US have confirmed what many of us have suspected for a long time – that the combined effect of several different chemicals is far greater than the sum of their individual parts.


There has been little research into the long term effects of these toxic chemicals, but it is known that each is poisonous enough to kill insects.  In the human body these poisons are stored in body fat where they accumulate worsening chronic conditions and generally undermining health.   In babies and small children, this chemical phenomenon is even more concerning.  Not only do babies and small children consume more food in relation to their body weight and so ingest more of these toxins, their bodies are less efficient at eliminating them. 


However, toxic chemicals in our food are only part of the problem.   Spread by spray drifts, run off and leaching through the soil, these poisons contaminate not only our food but our rivers, our forests, our drinking water, our wildlife and the very air we breathe.


All things considered, there are many, many reasons why we should be eating organically grown food.  Not only will you and family benefit with better health, but so will our environment, our animals and our farm workers.




organic leaks

A fine crop of leaks growing in rich organic soil


Fresh organic turnips and beetroot

Fresh organically grown turnips and beetroot just pulled from the ground at Mount Sugarloaf Farm



Organic garden bed

A variety of vegetables growing in a custom made raised bed


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