Why organic now means dead…

Why organic now means dead…

The following is taken verbatim from naturalorganicwarehouse.com… They sell, among other things, approved herbicides for organic growers…

Avenger AG Burndown Herbicide Concentrate

Avenger AG® Burndown Herbicide is a non-selective, post-emergent organic herbicide that safely kills weeds, grasses and broadleaves. The active ingredient d-limonene (citrus oil) naturally strips away the waxy plant cuticle, causing it to desiccate & die.

“Burndown” is a term that I used to think of as synonymous with conventional farming. The idea is, you douse your field with glysophate (round up) or other herbicides to kill off everything in the field prior to harvest. The weeds burn down to the ground so they are not harvested. The grain also dies off but the stalks remain erect - you’ve probably driven by corn fields where it looks like all the corn is dried out and dead but still waiting to be harvested.

Unfortunately, what the above means is that organic growers are now able to engage in this practice by dousing their field with, in this case, citrus oil.

The point is, even if your buying seeds and grains and beans that are certified organic, they may not be dormant, they may actually be dead. Meaning, they will not sprout. They will not germinate and therefore, the bio-availability of these grains is lost.

This is why we only ever buy grain from farmers we know and absolutely trust who do not engage in this practice. When we buy our wheat, we often find indications of weeds and other chaff in among the grain and we are totally cool with that. We soak the grain, skim off the chaff and weed matter, rinse and soak again until clean. Is it possible you might find a mustard seed (tiny black speck) in one of our loaves of bread? Yes. It is. And it’s okay. It’s a genuine indication that the bread you bought was made with organic wheat grown by a sustainable farmer who’s first concern is the health of their soil.

And that’s as it should be.

Finally, the above is why we sprout our grain and soak our flax. This is our way of verifying we are working with a live food, not something that was poisoned and killed in the field for the purposes of expediting the harvest and reducing cleaning costs for the miller.

And quite honestly, if you’re looking to avoid breads made with dead grain then “organic” no longer offers any guarantee and this is true of wheat or gluten-free based breads.  What will guarantee that the breads you eat are made with viable grain is to make sure you are buying a sprouted grain bread.

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