Organic food is defined by the USDA as produce grown without the use of pesticides, synthetic fertilizers, sewage sludge, bioengineering, or ionizing radiation, and animals raised without the use of antibiotics or growth hormones.
The health claims of organic products are well-known. Organic produce carries fewer pesticides residues, organic animal products are supposedly hormone- and antibiotic-free, and some research points out that organically grown food can even present a better nutritional content (higher levels of vitamins, minerals, and phytochemicals). Scientists, chefs, and organic lovers attest that organic food simply tastes better. Also, organic farming is usually more “environmentally friendly” because its practices have fewer negative impacts on the soil, water, energy consumption, and climate than conventional farming practices.
Even though organic foods may be considered “cleaner” than conventionally grown ingredients, they may also be more expensive. That is because organic farms are generally smaller than conventional farms and do not receive government subsidies. Growing organic produce also requires intense labor and management, which reflects on the price of the final product.
The good news is that you don’t really need to buy everything organic. This month, the Environmental Working Group (EWG) released the seventh edition of the “Shopper’s Guide to Pesticide in Produce” in which is listed the most and the least contaminated produce. Among the “dirtiest” fruits and vegetables are apples, celery, and strawberries, meaning that investing in their organic versions may be a smart move. However, produce such as onions, sweet corn, pineapples, and avocados do not contain high levels of pesticides, so you can safely consume the conventionally grown kinds. To check the whole list, visit http://www.ewg.org/foodnews/summary/.
Ok, but what about other organic products such as meats, eggs, and milk? Does it make any difference if you consume organic or non-organic varieties? While it is true that organic regulations ban the use of antibiotics and growth hormones, research comparing organic and non-organic animal products is scarce. However, organic practices do reduce the risk for potential exposure to some diseases (such as Mad Cow Disease) and to residues of arsenic in chicken meat. Also, if you are concerned about the use of genetically modified organisms (GMO) in food production, you will be relieved to know that according to the USDA, “there are no genetically modified animal food products currently approved for consumption in the U.S.” But to be considered organic, a product must be completely GMO-free, meaning that no GMO is used anywhere in the organic food chain including animal feed, drug treatments, and processing.
Finally, to be labeled “organic,” processed foods must have at least 95 percent of the ingredients organically produced, and the use of common food additives such as preservatives, artificial sweeteners, colorings and flavorings, and MSG (monosodium glutamate) are severely restricted.
The bottom line is that there isn’t enough evidence to justify spending your entire grocery budget on organic products. If you are health conscious, you’ll probably want to keep an eye on new research on the subject. For now, invest your bucks in organic fresh produce and meats, but you probably can skip the organic sugar.
Reference
Gold, M. Should I Purchase Organic Food. Available at http://www.nal.usda.gov/afsic/pubs/faq/BuyOrganicFoodsIntro.shtml