Organic foods are produced according to certain production standards. For crops, it means they were grown without the use of conventional pesticides, artificial fertilizers, human waste, or sewage sludge, and that they were processed without ionizing radiation or food additives. For animals, it means they were reared without the routine use of antibiotics and without the use of growth hormones. In most countries, organic produce must not be genetically modified.

Organic food production is legally regulated. Currently, the United States, the European Union, Japan and many other countries require producers to obtain organic certification in order to market food as organic.

Historically, organic farms have been relatively small family-run farms — which is why organic food was once only available in small stores or farmers’ markets. Meanwhile, it is becoming much more widely available, with market growth rates of around 20% a year since the early 1990s, far ahead of the rest of the food industry, in both developed and developing nations. As of today organic food accounts for 1-2% of food sales worldwide. In the future, growth is expected to range from 10-50% annually depending on the country. (see facts and statistics below)

Types of Organic Food

Organic foods can be either fresh or processed, based on production methods.

Processed Food

Often, within the same supermarket, both organic and conventional versions of products are available, although the price of the organic version is usually higher (see modern developments). Most processed organic food comes from large food conglomerates producing and marketing products like canned goods, frozen vegetables, prepared dishes and other convenience foods.

Processed organic food usually contains only organic ingredients, or where there are a number of ingredients, at least a minimum percentage of the plant and animal ingredients must be organic (95% in the United States and Australia). Any non-organically produced ingredients must still meet requirements. It must be free of artificial food additives, and is often processed with fewer artificial methods, materials and conditions (no chemical ripening, no food irradiation, and no genetically modified ingredients, etc.).

They may also be required to be produced using energy-saving technologies and packaged using recyclable or biodegradable materials when possible.

Identifying Organic Food

At first, organic food consisted mainly of fresh vegetables. Early consumers interested in organic food would look for chemical-free, fresh or minimally processed food. They mostly had to buy directly from growers: “Know your farmer, know your food” was the motto. Personal definitions of what constituted “organic” were developed through firsthand experience: by talking to farmers, seeing farm conditions, and farming activities. Small farms grew vegetables (and raised livestock) using organic farming practices, with or without certification, and the individual consumer monitored.

Consumer demand for organic foods continues to increase, and high volume sales through mass outlets, like supermarkets, are rapidly replacing the direct farmer connection. For supermarket consumers, food production is not easily observable, and product labelling, like “certified organic”, is relied on. Government regulations and third-party inspectors are looked to for assurance.

A “certified organic” label is usually the only way for consumers to know that a processed product is “organic”.

Legal Definition

The National Organic Program (run by the USDA) is in charge of the legal definition of organic in the United States and does organic certification. It administers the Organic Seal to products and producers that meet strict requirements.

To be certified organic, products must be grown and manufactured in a manner that adheres to standards set by the country they are sold in:

Australia: NASAA Organic Standard

Britain: Organic Farmers and Growers Organic Standards and the Soil Association

Canada: Canada Gazette, Government of Canada

European Union: EU-Eco-regulation

Japan: JAS Standards.

United States: National Organic Program (NOP) Standards

Sweden: KRAV

India: NPOP, (National Program for Organic Production) standards

In the United States, the Organic Food Production Act of 1990 (7 U.S.C.A. § 6501-22) required that the USDA develop national standards for organic products. The regulations (7 C.F.R. Part 205) are enforced by the USDA through the National Organic Program under this act. These laws essentially require that any product that claims to be organic must have been manufactured and handled according to specific NOP requirements. A USDA Organic seal identifies products with at least 95% organic ingredients.

The production, sale and consumption of organic foods reflects both a concern for the environment and a concern for human health. Furthermore it reflects an interest in strengthening communities and the relationships within them. The popularity of farmer’s markets and the often seen bumper sticker “Who’s your farmer?” highlight the value now placed on fresh organic local food. The organic movement also reflects a return to values of handmade quality, accountability, and a refined holistic aesthetic. This is evidenced by the frequent convergence of the organic with the gourmet.

Companies who have begun to incorporate organics into their product lines often cite the now popular dictum “to do good is to do well”. The development of organic lines in mainstream grocery stores is paralleled by the more general interest now given to all forms of sustainability in business and industry.

Environmental Impact

Supporters of organic farming claim that organic farms have a smaller environmental impact than conventional farms. Several surveys and studies have attempted to examine and compare conventional and organic systems of farming. The general consensus across these surveys is that organic farming is less damaging for the following reasons:

• Organic farms do not consume or release synthetic pesticides into the environment — some of which have the potential to harm soil, water and local terrestrial and aquatic wildlife.
• Organic farms are better than conventional farms at sustaining diverse ecosystems, i.e., populations of plants and insects, as well as animals.
• When calculated either per unit area or per unit of yield, organic farms use less energy and produce less waste, e.g., waste such as packaging materials for chemicals.

One study found a 20% smaller yield from organic farms using 50% less fertilizer and 97% less pesticide. Studies comparing yields have had mixed results. Supporters claim that organically managed soil has a higher quality and higher water retention. This may help increase yields for organic farms in drought years. One study of two organic farming systems and one conventional found that, in one year’s severe crop season drought, organic soybean yields were 52% and 96% higher than the conventional system and organic maize yields were 37% higher in one system, but 62% lower in the other. Some studies are also consistent in showing that organic farms are more energy efficient. However, alternative views hold that this may be deceptive, based on fossil fuel usage but ignoring energy costs of plowing and other laborious practices used on organic farms to maintain yields. Furthermore, Michael Pollan, author of “The Omnivore’s Dilemma”, notes that in the whole chain of food production and distribution, only one-fifth of the energy is used on the farm. Yet a report published by DEFRA, Britain’s environment and farming ministry, concluded that shifts toward a local food production and distribution system, as advocated by many organic food proponents, would actually increase the amount of energy being invested in food due to the a higher level of small-scale transport systems, which suffer from inefficiencies compared to standard large-scale supermarket systems.

One study from the Danish Environmental Protection Agency found that, area-for-area, organic farms of potatoes, sugar beet and seed grass produce as little as half the output of conventional farming. Findings like these, and the dependence of organic food on manure from low-yield cattle, has prompted criticism from many scientists that organic farming is environmentally unsound and incapable of feeding the world population. Among these critics are Norman Borlaug, father of the “green revolution,” and winner of the Nobel Peace Prize, who asserts that organic farming practices can at most feed 4 billion people, after expanding cropland dramatically and destroying ecosystems in the process.

Pesticides and Farmers

For those who work on farms, there have been many studies on the health effects of pesticide exposure. Even when pesticides are used correctly, they still end up in the air and bodies of farm workers. Through these studies, organophosphate pesticides have become associated with acute health problems such as abdominal pain, dizziness, headaches, nausea, vomiting, as well as skin and eye problems. In addition, there have been many other studies that have found pesticide exposure is associated with more severe health problems such as respiratory problems, memory disorders, dermatologic conditions, cancer,  depression, neurologic deficits, miscarriages, and birth defects. Summaries of peer-reviewed research have examined the link between pesticide exposure and neurological outcomes and cancer in organophosphate-exposed workers. Certain genetic modifications can allow some non-organic food to avoid the usage of pesticides without losses in yield. However, genetically-modified crops are the subject of controversy on their own.

Pesticide Residue

A study published in 2002 showed that “Organically grown foods consistently had about one-third as many residues as conventionally grown foods.”

Monitoring of pesticide residues in the United States is carried out by the Pesticide Data Program (part of USDA, which was created in 1990. It has since tested over 60 different types of food for over 400 different types of pesticides – with samples collected close to the point of consumption. Their most recent results found in 2005 that:

Several studies corroborate this finding by having found that that while 77 percent of conventional food carries synthetic pesticide residues, only about 25 percent of organic food does.

A study published by the National Research Council in 1993 determined that for infants and children, the major source of exposure to pesticides is through diet. A recent study in 2006 measured the levels of organophosphorus pesticide exposure in 23 schoolchildren before and after replacing their diet with organic food. In this study it was found that levels of organophosphorus pesticide exposure dropped dramatically and immediately when the children switched to an organic diet. Food residue limits established by law are set specifically with children in mind and consider a child’s lifetime ingestion of each pesticide.

There is controversial data on the health implications of certain pesticides. The herbicide Atrazine, for example, has been shown in some experiments to be a teratogen, even at concentrations as low as 0.1 part per billion, to emasculate male frogs by causing their gonads to produce eggs — effectively turning males into hermaphrodites.

Organic farming standards do not allow the use of synthetic pesticides, but they do allow the use of specific pesticides derived from plants. The most common organic pesticides, accepted for restricted use by most organic standards, include Bt, pyrethrum, and rotenone. Some organic pesticides, such as rotenone, have high toxicity to fish and aquatic creatures with some toxicity to mammals including humans.

The United States Environmental Protection Agency and state agencies periodically review the licensing of suspect pesticides, but the process of de-listing is slow. One example of this slow process is exemplified by the pesticide Dichlorvos, or DDVP, which as recently as the year 2006 the EPA proposed its continued sale. The EPA has almost banned this pesticide on several occasions since the 1970s, but it never did so despite considerable evidence that suggests DDVP is not only carcinogenic but dangerous to the human nervous system — especially in children.

Taste and Nutritional Value

A 2001 study by researchers at Washington State University concluded, under judgement by a panel of tasters, that organic apples were sweeter. Along with taste and sweetness, the texture as well as firmness of the apples were also rated higher than those grown conventionally. These differences are attributed to the greater soil quality resulting from organic farming techniques compared to those of conventional farming.

A small study looking at processed organic foods, found participants could not differentiate organic and conventional varieties of a rice cakes or vitabrits.

Some studies have shown higher nutrient levels in organic fruit and vegetables compared with conventionally grown products. However, due to the difficulty with designing such experiments, the evidence is not considered conclusive.

A 2002 meta-analysis, which is a review of all past studies on the subject — found no proof that organic food offers greater nutritional values, more consumer safety or any distinguishable difference in taste.

Cost

Organic food can be more expensive than conventional food, however it is becoming more and more reasonable every day. Organic products typically cost 10 to 40% more than similar conventionally produced products. Processed organic foods vary in price when compared to their conventional counterparts. An Australian study by Choice magazine in 2004 found processed organic foods in supermarkets to be 65% more expensive, but noted this was not consistent. Some products are similarly priced such as granola bars, pasta and jam. Prices may be higher because organic produce is produced on a smaller scale, and may need to be milled or processed separately. Furthermore, there is an increase in shipping costs from more centralized production in otherwise regional markets. In the case of dairy and eggs, the animal’s requirements such as the number of animals that can be raised per acre, or the breed of animal and it’s feed conversion ratio affects the cost.

Commercialization

Organic food began as a small movement with farmers rejecting the use of conventional farming practices. With the market share of organic food outpacing much of the food industry many big companies have moved into this market. With these large companies, and with the creation of a legal certification framework (2002 in the US), there is worry that the very definition of organic food will change from what it used to be.

History

Modern agriculture, utilizing large amounts of artificial chemical inputs, monocultures, and intensive farming methods, is a recent phenomenon. Indeed, it is obvious that almost the entire history of agriculture consists of what would be now termed “organic farming”, as in previous centuries there was no technology or will to modify natural food by quemical pesticides, genetic manipulation, etc.

Rising consumer awareness of organic methods began in the 1950s with the promotion of organic gardening. In the 1960s and 1970s, one effect of a growing grassroots concern with environmental issues was the appearance of more elaborate approaches to organic food, including food-buying co-ops and dedicated organic producers. In the 1970s and 1980s, private sector organic certification and development of regulations at the governmental level began around the world. In the 1990s, formal organic certification began to be legislated in various countries, and this trend continues to today. During the same period, the organic food market experienced a sustained surge in growth, expanding at around 20% a year (exceeding the rest of the food industry by a factor of at least 10). Organic baby food is popular too, sales of which increased 21.6 percent in 2006, while baby food overall has only grown 3.1 percent in the same year. The first years of the 21st century saw multinational food corporations taking major stakes in the organic market, and this has dramatically increased the variety, availability and falling cost of processed organic food.

Modern Developments

The prices for organic food have been, and continue to be, higher than their conventional counterparts. This is because farmers who grow organic food have to meet stricter quality standards to have their products certified organic. More labor is required to achieve this, bringing up the cost. There is also a limit to the use of technologies created to increase profit margin and yield, such as cage production and factory farming in the case of meat, dairy, and eggs. Also limited are the uses of cheaper synthetic chemicals for favoring, preserving, pest control, and sanitation.

Since the 1980s there has been a growth trend in supermarkets that carry large volumes of organic food. This includes Whole Foods Market in the US, and Waitrose in the UK. With large volume sales, these retailers have been bringing the price of organic food down.

In the United States the pressure to bring the cost down will vastly increase soon because in 2006, Wal-Mart, the largest grocery retailer, announced plans to increase the amount of organic food available in its stores. Both conventionally grown and organic versions of certain products will be available, but Wal-Mart intends to keep the price of the organic versions to no more than 10% over the price of the conventionally grown counterparts.

Because of Wal-Mart’s size and business practices, their move into selling organic food has some people worried. Specifically, the increase in demand for organic food will require that more organic produce be imported. Secondly, the push to lower prices might “virtually guarantee that Wal-Mart’s version of cheap organic food is not sustainable”.

Related Movements

Various alternative organic standards are emerging. They generally bypass formal certification, which can be expensive and cumbersome, and provide their own definition of organic food. One such, the Authentic Food standard, proposed by leading US organic farmer Eliot Coleman, includes criteria that are incompatible with current agribusiness:

• Fresh fruits and vegetables, milk, eggs and meat products are produced within a 50-mile radius of their place of their final sale.
• The seed and storage crops (grains, beans, nuts, potatoes, etc.) are produced within a 300-mile radius of their final sale.
• Only traditional processed foods such as cheese, wine, bread and lactofermented products may claim, “Made with Authentic ingredients.”

Some are also implementing new approaches to defining and buying food. Community-supported agriculture (CSA) is one such approach, that cuts out all the middlemen by having consumers partner with local farmers. CSA members prepurchase “shares” in a season’s harvest, and pick up their weekly portions from distribution sites. Thus, consumers provide direct financing for farms, participate in the risks and rewards of annual growing conditions, and participate with farmers in distribution networks.

CSA is one example of “buying locally,” which is often valued by both the organic food consumer and producer. Generally speaking, locally-grown seasonal food can be brought to market more quickly than food that has to be transported long distances, and therefore can be better tasting and to some degree more nutritious by virtue of its freshness. Additionally, the act of buying foods that are locally-grown benefits local farmers and other employers. This local food approach is seen as a direct investment in one’s own community and a way to reduce economic dependence.

Organic food is also often linked with the fair trade movement, based on the principle that social and environmental sustainability are inextricably interdependent.

Facts and Statistics

While organic food accounts for 1–2% of total food sales worldwide, the organic food market is growing rapidly, far ahead of the rest of the food industry, in both developed and developing nations.

• World organic food sales jumped from US $23 billion in 2002 to $40 billion in 2006.
• The world organic market has been growing by 20% a year since the early 1990s, with future growth estimates ranging from 10-50% annually depending on the country.

North America

United States:

·         Organic food sales have grown by 17 to 20 percent a year for the past few years while sales of conventional food have grown at only about 2 to 3 percent a year.

·         In 2003 organic products were available in nearly 20,000 natural food stores and 73% of conventional grocery stores.

·         Organic products account for 2.6% of total food sales in the year 2005.

·         Two thirds of organic milk and cream and half of organic cheese and yogurt are sold through conventional supermarkets.

Europe

In the European Union (EU25) 3.9% of the total utilized agricultural area is used for organic production. The countries with the highest proportion of organic land are Austria (11%) and Italy (8.4), followed by Czech Republic and Greece (both 7.2%). The lowest figures are shown for Malta (0.1%), Poland (0.6%) and Ireland (0.8%)

Austria:

·         11,6% of all farmers produce organically in 2007. The government has created incentives to increase the figure to 20% by 2010.

·         4.9% of all food products sold in Austrian supermarkets (including discount stores) in 2006 were organic. 8000 different organic products were available in the same year.

Italy:

·         Since 2005 all school lunches must be organic by law.

Poland:

·         Since May 2004, products of certified organic farms in Poland are allowed to carry the EU organic farming label, but it is not obligatory. This sign certifies that a given product was produced according to the EU 2092/91 organic farming regulation and therefore can be freely traded and marketed on the whole Common Market. In 2005 already 168,000 ha of land were under organic management. The value of the organic market in Poland is estimated at Eur 50 million (2006).

UK:

·         By January 2005, 686,100 ha of land was managed to organic standards. Organic food sales increased from just over £100 million in 1993/94 to £1.21 billion in 2004 (an 11% increase on 2003).

Caribbean

Cuba:

·         After the collapse of the Soviet Union in 1990, the government converted the entire country to organic agriculture, and currently organic agriculture is the mainstream and many pesticides are not permitted by law. However, Cuba defines “organic” differently from many countries and encourages genetically engineered crops, particularly those with enhanced nutritional content and vaccines from GMO plants.

Source: Wikipedia 

Hong Kong Adventist Hospital

Address: 40 Stubbs Road, Hong Kong
Telephone: 3651-8888
A private general hospital with good emergency facilities and outpatient services that include 24-hour urgent care & dental care.
The hospital is equipped with a cardiac and intensive care unit for adults. English is spoken by all professional and administrative staff.
Visa & Master cards accepted.

Queen Mary Hospital

Address: #102 Pokfulam Road, Pokfulam (northwest side of Hong Kong Island)
Telephone: 2855-3111
A large general hospital with good cardiac and intensive care units capable of handling major trauma neonatal, pediatric and adult medical problems. English is spoken.
Bring HK ID card.

Canossa Hospital

Address: #1 Old Peak Road (mid-levels just above U.S. Consulate)
Telephone: 2522-2181
A small private general hospital with a basic emergency room and outpatient services. Minor trauma can be readily managed. The small intensive care is not open all the time, and staff will be brought into maintain the level of expertise required to handle the patients. English is spoken.

Matilda International Hospital

Address: 41 Mt. Kellet Road (located on the Peak)
Telephone: 2849-0111
A lovely private hospital with a basic emergency room and outpatient services, including dental care. Minor trauma can be readily managed. An intensive care setting can be established and staff will be brought in to maintain the level of nursing care needed. English is spoken by all professional and administrative staff.
Visa and Master cards accepted.

Hong Kong Sanatorium & Hospital

Address: # 2 Village Road (located in Happy Valley)
Telephone: 2572-0211
A private hospital with emergency room services and good outpatient clinics. If admission is required, American Consulate families may elect to have a stabilized patient
moved to another facility.
English is spoken.

Kowloon Side Hospital

Queen Elizabeth Hospital

Address: Gascoigne Road (Located on Kowloon Side)
Telephone: 2958-8888
A large government general hospital with good cardiac and intensive care units capable of managing major trauma neonatal, pediatric and adult medical problems.
English is spoken. Bring HK ID card.

New Territories Side Hospital

Prince of Wales Hospital

Address: Shatin (located in the New Territories)
Telephone: 2632-2211
A large government general hospital with good cardiac and intensive care units capable of handling neonatal, pediatric and adult medical problems. The hospital has several specialties areas such as a Burn Unit and Bone Marrow Transplant Unit. English is spoken. Bring HK ID card.

By Kimberly Beauchamp, ND *

*Kimberly Beauchamp, ND, earned her bachelor’s degree from the University of Rhode Island and her Doctorate of Naturopathic Medicine from Bastyr University in Kenmore, WA. She cofounded South County Naturopaths in Wakefield, RI. Dr. Beauchamp practices as a birth doula and lectures on topics including whole-foods nutrition, detoxification, and women’s health.

Hospitals in Turkey

First Aid Tel.Number In Turkey is :  112

This number could be called from all public telephones for free…

International Hospitals

Private Hospitals

University Hospitals

State Hospitals

Military Hospitals

*Kimberly Beauchamp, ND, earned her bachelor’s degree from the University of Rhode Island and her Doctorate of Naturopathic Medicine from Bastyr University in Kenmore, WA. She cofounded South County Naturopaths in Wakefield, RI. Dr. Beauchamp practices as a birth doula and lectures on topics including whole-foods nutrition, detoxification, and women’s health.

JAKARTA

Clinics/Hospitals

S.O.S Medika/Asia Emergency Assistance (AEA)
Jl Puri Sakti 10
Cipete
South Jakarta
Tel: 7505980, 7505973
Emergencies: 7506001
Fax: 7506002
24 hour service, English-speaking doctors, medical insurance, emergency evacuation service.

Global Doctor Jakarta Int’l Medical Center
Jl Kemang Raya No 87
Jakarta Selatan 12730
Tel: 719 4565 (24 hour medical advise, house & hotel calls).
Fax: 719 8969
24 hour service, English-speaking doctors, medical insurance, emergency evacuation service.

Global Doctor Clinic
Taman Kantor A 9 No A 3A
Mega Kuningan
Jakarta Selatan 12950
Tel: 576 2869
Fax: 579 33421

Metropolitan Medical Centre (MMC)
Jl Rasuna Said Kav C21
Kuningan,
South Jakarta
Tel: 5203435, 5205201-04
Fax: 5203417

Klinik Medikaloka
Indorama Building
Jl H R Rasuna Said Block X 1 Kav 1-2
Kuningan
South Jakarta
Tel: 5261118 (24 hrs)
Fax: 5261119

International SOS
Setiabudi Building II, Ground fl.
Jl HR Rasuna Said, Kuningan
South Jakarta
Tel: 5255367 (until 6 p.m.)
Fax: 5207524

Pondok Indah Hospital
Ms (Luci) E.B SOH, Management Consultant
Direct No: 7693211,7507170
Email: luci.soh@rspondokindah.co.id
Jl Metro Duta Kav UE
Pondok Indah
South Jakarta
Tel: 7657525, 7692252, 7651883
Emergency: 7502322
Fax: 7502324

Pertamina Hospital
Jl Kyai Maja No 43
Kebayoran Baru
South Jakarta
Tel: 7200290 (hunting)
Emergency: 7219365/68
Fax: 7203540

Honoris Hospital
Jl Honoris Raya Kav 6,
Kota Modern/Kodya Dati II,
Tangerang 15117
Banten
Tel: 5529035 (hunting)
Fax: 5529036

Siloam Gleneagles Hospital (near Airport)
Jl Siloam No 6
Lippo Karawaci 1600,
Tangerang 15811
Banten
Tel: 5460051-7
Fax: 5460921

Siloam Graha Medika Hospital
Jl. Raya Perjuangan Kav 8,
Kebun Jeruk , Jakarta 11530
Tel: 5300887/8/9
Fax: 5321775

Siloam Gleneagles Hospital Lippo Cikarang
Jl. M.H Thamrin Kav 105
Lippo Cikarang, Bekasi 17550
Tel: 89901088 (hunting)
Fax: 8972470

Harapan Kita Hospital
(Cardiac)
Jl Let.Jen. S Parman Kav87
West Jakarta
Tel: 5668284 (hunting)
Emergency: 5672472
Fax: 5601816

X-Ray/Ultrasound Physiotherapy

Medistra Hospital
Jl Gatot Subroto Kav 59
South Jakarta
(telephone first for an appointment)
Tel: 5210200

Psychiatric Care

Sanatorium Dharmawangsa
(Mental Health Clinic)
Jl Dharmawangsa Raya No 13
Block P/II, Kebayoran Baru
South Jakarta
Tel: 7394484
Fax: 7394162

Ongkomulyo Hospital
(Psychiatric Unit)
Jl Pulo Mas Barat VI,
Jakarta
Tel: 4723332, 4722719
Emergency: 4718080
Fax: 4718081

Counselling Services

Women’s Communication and Information Centre (Kalyanamitra)
Jl Kaca Jendela II/9
Kalibata
Jakarta 12750
Contact: Ms Astrid Krisafi
(Specialises in trauma counselling)
Tel: 7902109
Fax: 7902112
E-mail: ykm@indo.net.id

International Community Activity Center (ICAC)
Jl. Kemang V
No. 20 AA, Kemang
Jakarta Selatan 12730
General Number:
Tel: 7180010
Fax: 71792617
E-mail: icac@cbn.net.id
Counselling Number:
Tel: 7180010
E-mail: icaccounsel@cbn.net.id
* Counselling services for expats

Ophthalmology

Jakarta Eye Centre (Klinik Mata Jakarta)
Jl Cik Ditiro No. 4
Menteng
Central Jakarta
Tel: 335600, 3107434
Fax: 3904601
Doctors: morning until 11 a.m., afternoon until 6 p.m.

Rumah Sakit Mata AINI
Jl H.R. Rasuna Said
South Jakarta
Tel: 5256228 (hunting)
Fax: 5224288

Metropolitan Medical Centre (MMC)
Jl H.R. Rasuna Said Kav C-21
South Jakarta
Tel: 5203435/45

Dental

Griya Kesehatan Kaisekai Dental Clinic
Wisma Danamon Aetna Life 17th Fl
Jl Jend Sudirman Kav 45-46
Jakarta
Tel: 5770855, 5770856 (9 a.m. – 5 p.m.)
(appointment)
Fax: 5770856

Melati Clinic
Wisma 46 Kota BNI
3rd Fl, Suite 303
Jl Jend Sudirman Kav 1
Jakarta
Tel: 5702526, 5702527 (9 a.m. – 6 p.m.)
(appointment)
Fax: 5731537

Erwina and Melly Dental Clinic
Kantor Taman A9, Unit D, 3rd Floor
Kawasan Mega Kuningan
Tel: 576 3369

Medikaloka Health Care Centre
Indorama Building
Jl H R Rasuna Said Block X 1 Kav 1-2
Kuningan, South Jakarta
Tel: 5261118 (24 hrs)
Fax: 5261119

Stephanie Dental Clinic
Tira Building
Jl HR Rasuna Said Kav B3
South Jakarta
Tel: 5252579 / 5252596 (until 6 p.m.)
Fax: 5252595
* We suggest that you obtain a quotation for likely fees prior to commencing dental treatment.

Blood Bank

Lembaga Transfusi Darah
Palang Merah Indonesia (Red Cross)
Jl Kramat Raya 47
Jakarta Pusat
Tel: 3843021, 357765

WEST JAVA

BANDUNG

Adventist Hospital
Jl Cihampelas 161
Bandung
Tel: 022-2034386
Emergency: 022-2038008
Fax: 022-2043167

EAST JAVA

SURABAYA

Karang Manjangan Hospital
Jl Mayor Jenderal Prof Dr Moestopo No. 6-8
Surabaya
Tel: 031-020079, 5024091
Emergency: 031 5501298
Fax: 031-5028735

Darmo Hospital
Jl Raya Darmo No. 90
Surabaya
Tel: 031-5676253, 5676145
Emergency: ext 128
Fax: 031-5620690

Siloam Gleneagles Hospital Surabaya
Jl. Raya Gubeg 70
Surabaya 60281
Tel: 031-5031333
Fax: 031-5030221, 5031533

CENTRAL JAVA

YOGYAKARTA

Panti Rapi Hospital
Jl. Cik Ditiro No.30
Yogyakarta
Tel: 0274-514014, 514845
Emergency: 0274-552118
Fax: 0274-564583

Bethesda Hospital
Jl Sudirman No. 70
Yogjakarta
Tel: 0274-586688
Emergency: 0274-562246
Fax: 0274-563312

SEMARANG

Elizabeth Hospital
Jl Kawi No. 1
Semarang 47056
Tel: 024-8310076

SOLO

YARSIS
Jl A Yani Pabelan
Kartosuro
Solo
Tel: 0271-710571
Fax: 0271-710572

PKU KARTOSURO
JL Slamet Riyadi No. 06
Solo
Ph: 0271-780156

PKU SOLO
Jl Ronggo Warsito No. 130
Surakarta
Ph: 0271-714578
Fax: 0271-719745

Dr OEN SOLO
Jl Brig Katamso No 55
Solo
Ph: 0271-643139
Fax: 0271-642026

Dr OEN SOLO BARU
Komp Perumahan Solo Baru,
Kec Grogol, Kab. Sukuharjo
Tel: 0271-620220
Fax:0 271-622555

PANTI WALUYO
Jl A. Yani No. 1
Solo
Tel: 0271-712077
Fax: 0271-712077

TNI-AU ADISUMARMO
Jl Tentara Pelajar
Solomadu
Tel: 0271-780535

KASIH IBU
Jl Brig Slamet Riyadi,404
Solo 57142
Tel: 0271-71442
Fax: 0271-717722

KUSTATI
Jl Kapten Mulyadi 249
Solo 57118
Tel: 0271-643013
Fax: 0271-634823

BRAYAT MINULYO
Jl Dr Setiabudi 106
Solo 57139
Tel: 0271-716646
Fax: 0271-727309

ORTOPEDI Dr R SUHARSO, SURAKARTA
Jl Jend A Y Yani, Pabelan
Surakarta
Tel: 0271-714458
Fax: 0271-714058

WEST SUMATERA

M. Djamil Hospital (General Hospital)
Jl Perintis Kemerdekaan
Padang
Tel: 0751-32373
Fax: 0751-32371

NORTH SUMATERA

Gleneagles Hospital
Jl Listrik No. 6
Medan
Tel: 061-4566368
Emergency: 061-4515453
Fax: 061-4566585

SOUTH SUMATERA

YK Madira Clinic
Jl Jend Sudirman 1051 C-D
Palembang
Tel: 0711-364954, 812102

KALIMANTAN

St Antonius Hospital
Jl Merdeka Barat
Pontianak
West Kalimantan
Tel: 0561-732101
Fax: 0561-733623

Suaka Insan Hospital
Jl Jafri Zamzam no. 60
Banjarmasin
South Kalimantan
Tel: 0511-54654
Emergency: 0511-364035
Fax: 0511-55121

Restu Ibu Hospital
Jl Ahmad Yani No 83
Balikpapan
East Kalimantan
Tel: 0542-734181, 423110, 427342
Emeregency: 0542-422706
Fax: 0542-422304

SULAWESI

Akademis Hospital
Jl Gunung Bulu Saraung No 57
Makassar
South Sulawesi
Tel: 0411-317343, 320281
Fax: 0411-313914

What is herbal medicine?

Herbal medicine, also called botanical medicine or phytomedicine, refers to the use of any plant’s seeds, berries, roots, leaves, bark, or flowers for medicinal purposes. Long practiced outside of conventional medicine, herbalism is becoming more mainstream as up-to-date analysis and research show their value in the treatment and prevention of disease.

What is the history of herbal medicine?

Plants had been used for medicinal purposes long before recorded history. For example, ancient Chinese and Egyptian papyrus writings describe medicinal plant uses. Indigenous cultures (e.g., African and Native American) used herbs in their healing rituals, while others developed traditional medical systems (e.g., Ayurveda and Traditional Chinese Medicine) in which herbal therapies were used systematically. Scientists found that people in different parts of the globe tended to use the same or similar plants for the same purposes.

In the early 19th century, when methods of chemical analysis first became available, scientists began extracting and modifying the active ingredients from plants. Later, chemists began making their own version of plant compounds, beginning the transition from raw herbs to synthetic pharmaceuticals. Over time, the use of herbal medicines declined in favor of pharmaceuticals.

Recently, the World Health Organization estimated that 80% of people worldwide rely on herbal medicines for some aspect of their primary healthcare. In the last twenty years in the United States, increasing public dissatisfaction with the cost of prescription medications, combined with an interest in returning to natural or organic remedies, has led to an increase in the use of herbal medicines. In Germany, roughly 600 to 700 plant-based medicines are available and are prescribed by approximately 70% of German physicians.

How do herbs work?

For most herbs, the specific ingredient that causes a therapeutic effect is not known. Whole herbs contain many ingredients, and it is likely that they work together to produce the desired medicinal effect. Many factors affect how effective an herb will be. For example, the type of environment (climate, bugs, soil quality) in which a plant grew will affect its components, as will how and when it was harvested and processed.

How are herbs used?

For the reasons described in the previous section, herbalists prefer using whole plants rather than extracting single components from them. Whole plant extracts have many components. These components work together to produce therapeutic effects and also to lessen the chances of side effects from any one component. Several herbs are often used together to enhance effectiveness and synergistic actions and to reduce toxicity. Herbalists must take many things into account when prescribing herbs. For example, the species and variety of the plant, the plant’s habitat, how it was stored and processed, and whether or not there are contaminants.

What happens during a visit to an herbalist?

When you visit an herbalist, the treatment goals are often more broad than stopping a single complaint. Herbalists aim to correct imbalances, resolve patterns of dysfunction, and treat the underlying cause of your complaint. Specific symptoms may also be treated if necessary.

A session with an herbalist typically lasts one hour. You may be physically examined and asked about your medical history and your general well-being (that is, how well you sleep, what you eat, if you have a good appetite, good digestion and elimination, how often you exercise, and what you do to relax). The herbalist might recommend one or more herbs, dietary changes, and lifestyle modifications. Because herbal medicines are slower acting than pharmaceuticals, you might be asked to return for a follow-up in two to four weeks.

What is herbal medicine good for?

Herbalists treat many conditions such as asthma, eczema, premenstrual syndrome, rheumatoid arthritis, migraine, menopausal symptoms, chronic fatigue, and irritable bowel syndrome, among others. Herbal preparations are best taken under the guidance of a trained professional. Be sure to consult with your doctor or an herbalist before self-treating. Some common herbs and their uses are discussed below. Please see our monographs on individual herbs for detailed descriptions of uses as well as risks, side effects, and potential interactions.

• Ginkgo ( Ginkgo biloba ), particularly a standardized extract known as EGb 761, appears to produce improvements in awareness, judgment, and social function in people with Alzheimer’s disease and dementia. In a year-long study of 309 people with Alzheimer’s disease, those taking EGb 761 consistently improved while those on placebo worsened.
• Kava kava ( Piper methysticum ) has become popular as a treatment for anxiety, but recent reports have traced liver damage to enough people who have used kava that the U.S. FDA has issued a warning regarding its use and other countries, such as Germany and Canada, have taken kava off of the market.
• St. John’s wort ( Hypericum perforatum ) is well known for its antidepressant effects, and an analysis of 27 studies involving more than 2,000 people confirmed that the herb is an effective treatment for mild to moderate depression.
• Valerian ( Valeriana officinalis ) has had a long tradition as a sleep-inducing agent, with the added benefit of producing no hangover feeling the next day.
• Echinacea preparations (from Echinacea purpurea and other Echinacea species) may bolster immunity. In a study of 160 volunteers with flu-like symptoms, echinacea extract reduced both the frequency and severity of cold symptoms.

Is there anything I should watch out for?

Used correctly, many herbs are considered safer than conventional medications, but because they are unregulated, herbal products are often mislabeled and may contain undeclared additives and adulterants. Some herbs are associated with allergic reactions or interact with conventional drugs. Self-prescribing herbal products will increase your risk, so it is important to consult your doctor and an herbalist before taking herbal medicines. Some examples of adverse reactions from certain popular herbs are described below.

• St. John’s wort causes sensitivity to the sun’s ultraviolet rays, and may cause an allergic reaction, stomach upset, fatigue, and restlessness. Studies show that St. John’s wort also interferes with the effectiveness of many drugs, including warfarin (a blood thinner), protease inhibitors for HIV, possibly birth control pills, and many other medications. In addition, St. John’s wort must not be taken with anti-depressant medication. The Food and Drug Administration (FDA) has issued a public health advisory concerning many of these interactions.
• Kava kava and echinacea have both been linked to liver toxicity. Again, kava has been taken off the market in several countries because of the liver toxicity.
• Valerian may cause oversedation, and in some people it may even have the unexpected effect of overstimulating instead of sedating.
• Feverfew ( Tanacetum parthenium ) may cause agitation.
• Bleeding time may be altered with the use of garlic, ginkgo, feverfew, ginger ( Zingiber officinale ) and ginseng.

Who is using herbal medicine?

Nearly one-third of Americans use herbs and it is estimated that in 1998 alone $4 billion was spent on herbal products in this country. Unfortunately, a recent study in the New England Journal of Medicine indicated that nearly 70% of individuals taking herbal medicines (the majority of which were well educated and had a higher-than-average income) were reluctant to reveal their use of complementary and alternative medicine to their doctors. Because herbal medicines contain a combination of chemicals, each with a specific action, many are capable of eliciting complex physiological responses—some of which may create unwanted or unexpected results when combined with conventional drugs. Be sure to consult your doctor before trying any herbal products.

How is herbal medicine sold in stores?

The herbs available in most stores come in several different forms: teas, syrups, oils, liquid extracts, tinctures, and dry extracts (pills or capsules). Teas are simply dried herbs left to soak for a few minutes in boiling water. Syrups, made from concentrated extracts and added to sweet-tasting preparations, are frequently used for sore throats and coughs. Oils are extracted from plants and often used as rubs for massage, either alone or as part of an ointment or cream. Tinctures and liquid extracts are solvents (usually water, alcohol, or glycerol) that contain the active ingredients of the herbs. Tinctures are typically a 1:5 or 1:10 concentration, meaning that one part of the herbal material is prepared with five to ten parts (by weight) of the liquid. Liquid extracts are more concentrated than tinctures and are typically a 1:1 concentration. A dry extract form is the most concentrated form of an herbal product (typically 2:1 to 8:1) and is sold as a tablet, capsule, or lozenge.

Currently, no organization or government body regulates the manufacture or certifies the labeling of herbal preparations. This means you can’t be sure that the amount of the herb contained in the bottle, or even from dose to dose, is the same as what is stated on the label. Some herbal preparations are standardized, meaning that the preparation is guaranteed to contain a specific amount of the active ingredients of the herb. However, it is still important to ask companies that are making standardized herbal products the basis for their product’s guarantee. If consumers insist on an answer to this question, manufacturers of these herbal products may begin to implement more quality control processes, like microscopic, chemical, and biological analyses. Again, it is important to consult your doctor or an expert in herbal medicine for the recommended doses of any herbal products you are considering.

Are there experts in herbal medicine?

Herbalists, chiropractors, naturopathic physicians, and practitioners of Traditional Chinese Medicine all use herbs to treat illness. Naturopathic physicians believe that the body is continually striving for balance and that natural therapies can be used to support this process. They are trained in four-year, postgraduate institutions that combine courses in conventional medical science (such as pathology, microbiology, pharmacology, and surgery) with clinical training in herbal medicine, homeopathy, nutrition, and lifestyle counseling.

What is the future of herbal medicine?

Although a renaissance is occurring in herbal medicine in the United States, the FDA still classifies herbs as dietary supplements and forbids manufacturers to claim that their products are able to treat or prevent specific diseases. In some countries in Europe, however, herbs are classified as drugs and are regulated. The German Commission E, an expert medical panel, actively researches their safety and effectiveness.

[Source: Reviewed By Jacqueline A. Hart, MD, Department of Internal Medicine, Newton-Wellesley Hospital, Boston, Ma and Senior Medical Editor A.D.A.M., Inc.; R. Lynn Shumake, PD, Director, Alternative Medicine Apothecary, Blue Mountain Apothecary & Healing Arts, University of Maryland Medical Center, Glenwood, MD.]