<< I am worried that any organic legislation could be
superceded by a perceived risk to food safety as organic food production
continues to increase, and reported dangers relating to food born illnesses
increase. Does anyone have any thoughts about insuring food safety issues
as it pertains to the production of quality organic products?
Food safety and food quality are one and the same. If you look at the work of
Dr. William Albrecht you realize that Nature sends in the recycling troops
(insects, pests, pathogenic bacteria, viruses) to knock down crops / animals
that do not meet Nature's quality standards. Albrecht believed that everything
begins and ends will quality soil. The quality of the soil dictates the
quality of the plants which dictates the quality of the animals. The quality
of human life is, in turn, dictated largely by the quality of the foods
(plants and animals) that we consume. If we tend to the soil in the way
prescribed by Albrecht and by other visionaries such as Rudolf Steiner, we
will find that our food will be free of harmful substances and organisms. For
those who are concerned about contamination of foods from human sourced
pathogens, the same logic still aplies. Humans follow the same laws of Nature:
as we adulterate our food supply we too become reservoirs of Nature's
recycling troops. If we return to eating quality foods we will greatly
decrease the likelihood of shedding pathogens into our environment. The key is
to understand Albrecht's wisdom: "Insects and disease are the symptoms of a
failing crop, not the cause of it".
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