Should I Buy Organic Food?

©All articles are copyright of Dr. Susan Mitchell and Practicalories, Inc. and cannot be reprinted or used without permission. To obtain permission, please contact Dr. Mitchell.

Have you noticed that organic versions of everything from apples to eggs and beer are available in the grocery stores and local markets? According to the Hartman Group, a marketing firm that studies the way America eats, we’re paying a hefty premium for the word ‘organic’. Their data indicates that 70% of us buy organic at least occasionally for a variety of reasons but the big three being: to protect the environment, to lower pesticide intake and for the perceived health benefits.

Are these products really better for you? Which ones should you pay the extra money for? When should you pay for ‘organic’ food, when is conventionally grown food just fine and is there a middle of the road you might not be aware of?

Let’s start with the word ‘organic’. What does it mean? Generally organic farming refers to methods that do not include the use of pesticides and chemicals in order to protect the environment. The United States Department of Agriculture (USDA) set strict standards in 2002 for the use of the term ‘organic’ on a label. In order to be certified organic, fruits, vegetables and grains must be grown on land without prohibited synthetic fertilizers or sewage sludge. Genetic engineering and irradiation are also not allowed.

To date, research is mixed as to whether organically grown food is more nutritious. A recent study in the Journal of the Science of Food and Agriculture found organic kiwis had a higher antioxidant level than conventionally grown ones. However, what we don’t know is whether this higher level in the fruit translates to health benefits in the human body. Other studies have found the nutritional benefits of organically and conventionally grown produce to be the same.

Some conventional foods are as low in chemicals and high in nutrients as are organics such as bananas and oranges where the chemical residues are discarded with the skin. So what are we to do? An article in Consumer Reports revealed data from the USDA’s labs indicating that even after washing, certain fruits and veggies have higher levels of pesticide residues than others. Their suggestion is to buy organic for these so called ‘dirty dozen’.

Buy organic of these twelve when possible:
Apples, bell peppers, celery, cherries, imported grapes, nectarines, Peaches, pears, potatoes, red raspberries, spinach, strawberries

You may or may not pay more depending on if the produce is in season at the grocery or farmers’ market or if you’re able to buy from local producers. Remember too, that the pesticide levels in these items, when conventionally grown, are still below those set by the Environmental Protection Agency (EPA) and USDA. And remember that these organic items are NOT pesticide free as synthetic chemicals can drift from nearby fields or leach into groundwater. But most nutritionists agree that from a health standpoint, NOT eating fruits and veggies, whether conventionally or organically grown, is more of a health issue than the danger from chemicals in food.

Fruits and veggies that don’t need to be organic from a pesticide level:
Asparagus, avocado, banana, broccoli, cauliflower, sweet corn, Kiwi, mangos, onions, papaya, pineapples, peas

What about sustainable farming practices offering you additional choices? In between organic and conventional food are groups promoting sustainable agriculture and pesticide reduction without the organic label. These groups point out that an organic label doesn’t tell you if the food was grown locally or flown halfway around the world. In this case, these groups point out that any pesticide reduction was made up by oil and gas used to get the food here. This movement of local farmers uses what’s called ‘integrated pest management’ or IPM where they take advantage of the effective methods from organic farming with limited use of pesticide when needed based on location. Their message to the consumer is that their produce is grown locally with a minimum use of chemicals. Red Tomato and Protected Harvest are two of these groups who have created their own eco-labels.

Conventionally grown, organic and locally produced foods all have a place on the table. Locally grown may be a wiser choice than organic depending on where the food comes from. The decision is not clear cut but certainly doesn’t have to be difficult either. With knowledge comes power and the ability to make smart decisions that are good for everyone.