Organic vs Non-Organic Foods
There is a controversy raging about whether or not organic foods are really better for you than conventionally grown produce. Some experts say that the pesticide residues in conventionally grown fruits and vegetables break down and are only found in trace amounts by the time they reach the grocery store.
However, the fact remains that those chemical residues are present and the long-term health risks have not been tested. If you are increasing your intake of fruits and vegetables, especially for making smoothies, you might want to consider using organically-grown fruits and vegetables whenever possible.
Organic vs Non-Organic Farming Practices
Conventional farming practices use chemical fertilizers, pesticides and herbicides which contribute to pollution of land and ground water. Furthermore, once fruits and vegetables are harvested, they are treated with preservatives, waxes or varnishes, anti-fungal chemicals, more pesticides and even food colors. As far as meat and dairy products, the use of growth hormones, antibiotics and medicines are used to prevent disease and encourage unnaturally rapid growth (as well as unnaturally heavy milk production in cows). This practice is widely considered a major health risk to humans as these antibiotics and hormones move up the food chain into our own bodies, which some experts suggest is partly responsible for new strains of bacteria that are resistant to antibiotics.
On the other hand, organic farming uses natural fertilizers such as compost or manure. Organic farming uses beneficial insects, birds and other non-chemical tactics to manage and reduce pests. Environmentally-friendly tactics are used for weed control such as rotating crops, using mulch and removing weeds by hand instead of spraying chemical herbicides. Organic meat and dairy comes from animals given organic, natural feed and allowed access to the outdoors. Clean living conditions help prevent disease.
Certified Organic
The US Department of Agriculture (USDA) has a certification program with strict guidelines that organic growers must meet in order to label their foods organic. Small growers (such as those who sell at farmers markets) who sell less than $5,000 worth of product annually are exempt from requiring certification, but must still meet USDA organic standards in order to label their food as “organic”.
Some foods are organic but not certified by the USDA. There are several independent certification organizations such as Oregon Tilth, who have their own stringent guidelines for organically-grown products.
Deciphering Those Little PLU Stickers
You can quickly and easily tell which produce is organic or conventionally grown by looking at the little round PLU stickers on the fruits and vegetables that you purchase in the supermarket. Organic produce is marked with a 5-digit number starting with “9”. Conventional produce is labeled with a 4-digit number usually beginning with the number “4”. Genetically modified (GMO) produce has a 5-digit PLU code that starts with “8”.
Why Choose Organic over Non-Organic?
Organic food is said to have a higher nutrient value over conventional produce due to the sustainable farming practices used while growing. Studies showing that organic fruits and vegetables out-perform their conventionally-grown counterparts in nutrition, however, are inconclusive.
What isn’t inconclusive is the chemical residues found in conventionally-grown produce from the insecticides and herbicides used while growing. Also, fungicides, chemical preservatives and waxes are used after harvest to ensure the foods do not spoil during shipment and while on display at the supermarket. These chemicals do remain even after washing produce with water.
Organic farming uses sustainable farming practices which helps reduce pollution and conserve water. Conventional farming contributes to the pollution of soil and water.
Some say that organic produce tastes better than conventional produce. While some personal taste tests I have conducted were inconclusive, I did find that on average, I preferred the taste of organically grown fruits and vegetables. I have found that organic spinach, celery and apples have a much richer flavor than their non-organic counterparts.
Organic vs. Non-Organic: The Cost Issue
One of the main reasons that many do not choose organic foods is the issue of cost. Organic fruits and vegetables especially cost more because the farming tactics used to keep food free from chemical residues are costlier and more labor intensive. You might want to consider a membership at a local warehouse club such as Costco or Sam’s Club since they are now selling organic produce. I save a lot of money on organic spinach, carrots and other items at my local Costco which makes the membership well worth it.
Fortunately, you do not need to buy all organic if you cannot afford to do so. Click here for a list of foods that you should try to always buy organic, as well as a list of foods that tend to be lower in chemical residues and are okay to purchase conventionally grown.
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