The
sales of organic foods have been increasing by about 20 percent
a year over the past decade. That is over ten times the rate
of their conventional counterparts. This year organic food
sales are expected to rise to six billion dollars. So what
are organic foods and are they better for you?
Foods that carry the green USDA Organic seal have been grown
and processed according to strict criteria, as verified by
private or state organizations. The use of most conventional
pesticides, petroleum-based fertilizers, genetically modified
organisms, irradiation, and sewage sludge is prohibited. Animals
are raised on 100% organic feed and are not given antibiotics
or growth hormones. If they get sick and need antibiotics,
they are removed from the other animals and not sold as organic.
(No meat or dairy products of any kind are legally allowed
to contain detectable antibiotic residues, however). The animals
must also have access to the outdoors, though in factory farms
(a growing trend in the organic industry) they may never actually
go outside or spend much time in pasture. A new proposal by
the National Organic Standards Board aims to close this loophole
for dairy cows, by specifying how much time they must spend
in pasture eating grass, as opposed to eating grains in feedlots.
If labeled
100% organic, all the ingredients must be organic. Organicmeans
at least 95% of the ingredients (by weight, excluding water
and salt) are organic. Made with organic ingredients means
at least 70%. Products with less than 70% organic ingredients
may not use the term on the front of the package, but can
list the organic ingredients individually.
Nearly
70 percent of the public believes that the organic label on
food products means they are safer to eat and better for the
environment according to a survey by the National Center for
Public Policy. Organic farming does have its advantages. It
conserves water and soil resources, recycles animal waste,
releases fewer chemicals, improves soil fertility, promotes
diversity of crops, and protects farm workers, livestock,
and wildlife from potentially harmful pesticides. But are
organic foods safer than conventional foods? Not only can
organic foods be contaminated with bacteria and pesticides,
but also they are more expensive than conventional foods,
yet do not offer a better nutritional value or significantly
better taste.
If
you are looking for health benefits from organic foods, save
your money. Organic foods are not necessarily safer than conventional
foods. Botanical and a few synthetic pesticides are allowed
to be used in organic production, and small amounts of residues
may end up in the final product. Some contamination is also
unavoidable because conventional pesticides and other agricultural
chemicals are ubiquitous in the environment and can drift
from neighboring farms onto organic fields. But studies show
that compared to conventional foods, organic foods contain
pesticide residues less often and in lower amounts. Though
pesticides may present a danger to farm workers, there’s
no evidence that low-level residues in either conventional
or organic foods are harmful to consumers. Also, since organic
foods are grown with manure, there is a greater risk of bacterial
contamination. Animal waste is used as a fertilizer instead
of synthetic chemicals on organic foods, and this animal waste
may contain dangerous bacteria. Although the manure is composted
to kill the bacteria, uncertified farmers may not always follow
the proper procedure.
Although
many people think organic foods are higher in nutrients, the
evidence is not clear. Some studies have found higher levels
of nutrients in organic produce, but others have found little
or no difference. Nutrient levels in foods are determined
by many factors, including the plant variety, soil quality,
climate, when the plant is harvested, and how it's processed
and stored. Interestingly, several studies have shown that
organically grown fruits and vegetables have more phytochemicals
than conventionally grown produce. Plants make these compounds
as natural defenses against pests and ultraviolet radiation.
If the farmer provides pesticides, the theory goes, the plant
makes less; if they're not applied, the plant makes more itself.
But whether this makes any difference good or bad to the person
eating the plant food is unknown.
The
health benefits of eating fruits and vegetables such as lower
rates of cancer, stroke, and other diseases far outweigh any
potential risks. Still, the thought of pesticides on fruits
and vegetables may still concern some consumers, so here are
some ways to reduce exposure to pesticides. One should choose
foods that are free of dirt, cuts, insect holes, decay, and
mold. Also, selecting produce that has thick skins, husks,
or hulls (like bananas, melons, and citrus fruits) reduces
exposure to pesticides because the skins are harder to permeate.
Before eating fruits and vegetables, they should be scrubbed
using a hard produce brush and washed under cold water. Cooking
or baking foods will also reduce pesticide residues, as will
canning, freezing, or drying foods. Finally, one should eat
a varied diet to reduce exposure to any single pesticide.
It is foolish for one to believe that just because a product
is natural it is better than conventional products. E. coli
and other microorganisms are natural too. Organic foods are
not any safer than conventional foods. They still can contain
bacteria and pesticides, and are no more nutritious or delicious
than conventional foods. If one wants to buy foods that are
more environmentally friendly, then organic foods would be
a good choice; but if one is looking for immediate health
benefits, save your money as the benefits if any, over conventional
foods are minimal.
