Someone asked me a nutrition question the other day prefaced by the statement, "Since you're into all that organic stuff." Actually, I'm more interested in eating foods that are part of a healthy diet and that doesn't necessarily mean they're organically grown. I try to eat plenty of colorful fruits and vegetables, whole grains, lean protein, and low-fat or non-fat dairy.
Although I buy some organic foods at my local grocery store, they are not my main dietary focus. Consuming organic foods reduces your exposure to pesticides and yet they aren't necessarily nutritionally superior to conventionally grown foods...
Although I buy some organic foods at my local grocery store, they are not my main dietary focus. Consuming organic foods reduces your exposure to pesticides and yet they aren't necessarily nutritionally superior to conventionally grown foods...
By regulation, organic food is produced without the use of fertilizers or synthetic pesticides (use of “natural” pesticides are permitted). The organic food production method is erroneously thought to lead to safer, more nutritious, and better tasting food compared to conventionally grown food. This widely-held belief has increased the demand for organic foods even though they are considerably more expensive.
According to an International Food Information Council food production methods fact sheet, current research indicates that there is no significant difference in the nutritional content or safety of organic and conventionally produced foods. Depending on the food production and transportation method used, organic food may be better for the environment if it is produced and transported in a sustainable way. Ironically, because of the increased demand for organic foods, they are now often produced as part of an industrialized system and transported thousands of miles to consumers. An organic certification doesn’t take into account the fossil fuels used or the environmental impact of transporting food long distances.
During the local growing season, I’m fortunate to be able to walk to a farmers’ market. Because the fruits and vegetables are grown within one hundred miles of my home, they taste better than those that spend several days in transit on their way to grocery stores. Many of the growers at my local farmers’ market use organic practices even though their foods are not certified organic. Selling certified organic foods involves a lengthy certification process that can take years for growers to achieve.
Consumers purchasing food for young children are understandably concerned about the health effects of pesticide residues found on conventionally grown foods. The American Academy of Pediatrics (AAP) recently addressed the topic of organic foods for children and stated:
According to an International Food Information Council food production methods fact sheet, current research indicates that there is no significant difference in the nutritional content or safety of organic and conventionally produced foods. Depending on the food production and transportation method used, organic food may be better for the environment if it is produced and transported in a sustainable way. Ironically, because of the increased demand for organic foods, they are now often produced as part of an industrialized system and transported thousands of miles to consumers. An organic certification doesn’t take into account the fossil fuels used or the environmental impact of transporting food long distances.
During the local growing season, I’m fortunate to be able to walk to a farmers’ market. Because the fruits and vegetables are grown within one hundred miles of my home, they taste better than those that spend several days in transit on their way to grocery stores. Many of the growers at my local farmers’ market use organic practices even though their foods are not certified organic. Selling certified organic foods involves a lengthy certification process that can take years for growers to achieve.
Consumers purchasing food for young children are understandably concerned about the health effects of pesticide residues found on conventionally grown foods. The American Academy of Pediatrics (AAP) recently addressed the topic of organic foods for children and stated:
While organic foods have the same vitamins, minerals, antioxidants, proteins, lipids and other nutrients as conventional foods, they also have lower pesticide levels, which may be significant for children.
...in the long term, there is currently no direct evidence that consuming an organic diet leads to improved health or lower risk of disease. No large studies in humans have been performed that specifically address this issue.
They concluded that the most important thing for children is to eat a wide variety of produce, whether it's conventional or organic. Families can be selective when purchasing produce the AAP goes on to say, and they suggest selecting conventionally grown fruits and vegetables that tend to have lower pesticide residues. When shopping for fresh produce the Academy recommends using shopping guides such as those developed by the Environmental Working Group as a reference to be selective and save money when making fresh fruit and vegetable purchases.
If you have an unlimited food budget along with access to a wide variety of certified organic produce, it certainly makes environmental sense to purchase organically grown rather than conventionally grown produce. For most consumers though, it just isn't practical to purchase only organic produce either because of food cost or availability.
It bothers me to see the Environmental Working Group's "dirty dozen" list popping up all over the internet and other media sources because I’m afraid that their 'buyer beware' message is turning consumers away from eating more fruits and vegetables. With less than 20% of Americans consuming the recommended daily amounts of fruits and vegetables, it's a legitimate concern. Although it is true that certain fruits and vegetables have pesticide residues, many experts believe they are at safe levels. Americans are fortunate to have the safest food supply in the world and some believe that lists which demonize healthy foods, such as the Environmental Working Group's Shopper's Guide to Pesticides in Produce, are "hogwash."
The dialogue should be really be about risk vs. benefit. A diet rich in fruits and vegetables reduces the risk of high blood pressure, stroke, heart disease, and some cancers despite an increased exposure to pesticide residues. The dirty dozen list considers exposure levels and makes no attempt to address toxicity.
The Alliance for Food and Farming, a non-profit organization comprised of both organic and conventional farmers, aims to keep pesticides in perspective and backs their safe fruits and veggies web site with science. Think of it this way, growers prefer to use as few pesticides as possible to reduce costs and their own exposure to chemicals. The people who are applying pesticides obviously have the greatest chemical exposure. By the time conventionally grown food reaches your plate, the pesticide residue is quite small.
I’m content to shop at a farmers’ market where small local growers use sustainable practices and reduce the miles that food travels from their farm to my fork. Purchasing locally grown fruits and vegetables stimulates the local economy and connects consumers to their food. I find it easier to chat with local growers than with my grocery store's produce staff. As the local farmers' market season winds down in Baltimore, I know I'll be aching for the markets to return again next spring.
Be Well,
Mary
P.S. Please ignore the text box below; your comments are always welcome here.
If you have an unlimited food budget along with access to a wide variety of certified organic produce, it certainly makes environmental sense to purchase organically grown rather than conventionally grown produce. For most consumers though, it just isn't practical to purchase only organic produce either because of food cost or availability.
It bothers me to see the Environmental Working Group's "dirty dozen" list popping up all over the internet and other media sources because I’m afraid that their 'buyer beware' message is turning consumers away from eating more fruits and vegetables. With less than 20% of Americans consuming the recommended daily amounts of fruits and vegetables, it's a legitimate concern. Although it is true that certain fruits and vegetables have pesticide residues, many experts believe they are at safe levels. Americans are fortunate to have the safest food supply in the world and some believe that lists which demonize healthy foods, such as the Environmental Working Group's Shopper's Guide to Pesticides in Produce, are "hogwash."
The dialogue should be really be about risk vs. benefit. A diet rich in fruits and vegetables reduces the risk of high blood pressure, stroke, heart disease, and some cancers despite an increased exposure to pesticide residues. The dirty dozen list considers exposure levels and makes no attempt to address toxicity.
The Alliance for Food and Farming, a non-profit organization comprised of both organic and conventional farmers, aims to keep pesticides in perspective and backs their safe fruits and veggies web site with science. Think of it this way, growers prefer to use as few pesticides as possible to reduce costs and their own exposure to chemicals. The people who are applying pesticides obviously have the greatest chemical exposure. By the time conventionally grown food reaches your plate, the pesticide residue is quite small.
I’m content to shop at a farmers’ market where small local growers use sustainable practices and reduce the miles that food travels from their farm to my fork. Purchasing locally grown fruits and vegetables stimulates the local economy and connects consumers to their food. I find it easier to chat with local growers than with my grocery store's produce staff. As the local farmers' market season winds down in Baltimore, I know I'll be aching for the markets to return again next spring.
Be Well,
Mary
P.S. Please ignore the text box below; your comments are always welcome here.
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