Daphne D'Gama

Knock, knock.
Who's there?
Lettuce.
Lettuce who?
Lettuce in, we're organic!!


While it is becoming increasing evident that a lot of the vegetables available on supermarket shelves and local markets are toxic and quite harmfull, many people are considering the benefits of ‘Organic Vegetables’. (See Box alongside: What are Organic Vegetables?) On an average, organic food contains higher levels of vitamin C and essential minerals such as calcium, magnesium, iron and chromium as well as cancer-fighting antioxidants.

"Organic Vegetables are wholesome and provide a high satiety value. They also save the eco-system by preserving soil fertility for longer periods,” says environmentalist, Curtis Arathoon. Organic vegetables do not contain additives and pesticides that can cause health problems such as heart disease, osteoporosis, migraines and hyperactivity. Also, genetically modified (GM) crops and ingredients are not allowed under organic standards.

But these organic farms are few and far between. Growing organic vegetables requires careful attention and time. “On the other hand,” Arathoon continues, “since they require a longer period to cultivate, the supply is less and farmers earn less. So these poor farmers rather pump in chemicals to get fast money. But even though it is slightly more expensive, I have been consuming organic vegetables for the past two years. Not only is there the guarantee of healthiness, it tastes better! It feels better,” he adds with a smile.