We Are Running out of Miracles

You may not have noticed. Today we do not treat medical infections the way we treated those twenty years ago. I recently accompanied a friend to the emergency room at the hospital. It turned out he had a serious infection. Twenty years ago, he would have been given an injection of antibiotic, a prescription of oral antibiotic and sent home. Not today!  He immediately got a dose of antibiotic intravenously, and then needed to come back to the hospital two times a day for the next several days for further intravenous antibiotic.

This, my medical friends tell me, is because of antibiotic resistant bacteria. I am not old enough to remember infections before antibiotics, but I am old enough to remember the first generation of antibiotic: Penicillin. Penicillin was followed by second, third and fourth generation antibiotics. Now, it seems, the only way antibiotic is sufficiently effective is if it is administered intravenously. And once that no longer works, what is the next step?

This should surprise no one. Natural selection decrees that this will occur. The bacteria resistant to an antibiotic survive and reproduce.

Had we known then, when penicillin was first discovered and available to doctors, what we know now, would we have used these wonder drugs in the way we have? For example, would we have allowed their use in animal feed? We have a problem.

Within our food production system, we face a similar situation. Conventional food production conveniently disregards nature’s cycles.

Within nature, there are many natural cycles. The ones we understand best are the carbon cycle, the nitrogen cycle and the phosphate cycle. In each case the plant, as it is growing, take up elements from the soil and air, converting them into plant tissue. The plant dies and the elements return to the soil and air. Some plant tissue is eaten by animals, but as the animals defecate and die, the cycle is still completed.

But our conventional food production system does not recognize these cycles. Instead, the science behind our conventional food system recognizes that plants need phosphate and nitrogen to thrive. Science has found a way of converting natural gas into nitrogen fertilizer. The plant response to this fertilizer is phenomenal. The natural nitrogen cycle, it seems, is no longer pertinent.

In the same way, conventional science has found that phosphate, mined at Kapaskasing, can be converted to fertilizer. Again, the plant response to this fertilizer is exceptional.

But there are problems with this food system. First, the supply of both, natural gas and phosphate rock is in limited. Already we have used up the most accessible supplies of both resources. Secondly, when the plant tissue we consume is “used up”, the “waste” consists of the nitrogen and phosphate. Nature says that needs to go back to the soil to feed future generations of plants. But it does not. Instead, it becomes a pollutant. Much of it ends up in Lake Winnipeg.

Fortunately, for food production, there is an alternative, at least a partial one. While scientists and farmers within the conventional food production stream have been looking for ways of increasing the plant response to chemical nitrogen and phosphate, a much smaller group of scientists and farmers have been looking at an alternative, a way of enhancing food production within the natural cycles. They call themselves organic producers. As we remove our conventional blinders and become more aware of what these scientists and farmers have discovered, what we find is truly impressive.

By Eric Rempel