Step into any grocery store and you are sure to be bombarded with signs promoting the health benefits of going organic. “Eat healthy by going organic” is a common calling-card for all sorts of foods endorsing the advantages of switching to a diet filled with organic foods. It seems to make sense to switch to organic foods, but unfortunately, research findings concerning the health benefits of an organic diet isn’t discussed and most consumers would probably be surprised at the factual findings.
What Exactly Does it Mean to be Organic?
When most people think about what makes a certain food organic, they probably assume the product is grown without chemicals and this isn’t true. Conventional farming practices use a host of synthetic chemicals to control pests, weeds and fertilize crops, many of which contain known carcinogens.
The Environmental Protection Agency notes when it comes to synthetic chemicals that 60 percent of herbicides, 30 percent of insecticides and 90 percent of fungicides contain carcinogens with high enough levels to pose higher health risks to infants and children. Therefore, it’s important to make sure all your produce, organic and not is washed thoroughly before consuming.
Organic farming practices use botanical and mineral-based chemicals to control problems such as weeds, pests and fertilize plants. Some of these chemicals are highly toxic, but they break down quicker than synthetic types and carry the same type of cautionary labels as their synthetic cousins. Colorado State University notes, “Just as the more common chemicals are given toxicity ratings — CAUTION, WARNING or DANGER — so are chemicals from botanical and mineral-bearing sources. “CAUTION” means low toxicity or completely free from danger; “WARNING” means moderately toxic and “DANGER” means highly toxic.”
Organic Labeling Explained
An organic certification program established by the U.S. Department of Agriculture requires food labeled as organic meet the strict government standards regulating how the food is grown, handled and processed. The USDA also prohibits genetically modified organisms (GMOs) in organic foods, but studies are still out of their risks. All products labeled “organic” must meet USDA certification and only producers that sell less than $5000 worth of organic products yearly are exempt from certification. However, they are required to follow all USDA standards.
The three types of organic labels contained on food products as defined by the Mayo Clinic include:
- 100 Percent Organic: To use this phrase, products must be either completely organic or made of all organic ingredients.
- Organic: Products must be at least 95 percent organic to use this term.
- Made With Organic Ingredients: Products that contain at least 70 percent organic ingredients may say “made with organic ingredients” on the label, but may not use the seal. Foods containing less than 70 percent organic ingredients can’t use the seal or the word “organic” on their product labels. They can include the organic items in their ingredient list, however.
Common Misconceptions Concerning Organic Foods
There are many misconceptions when it comes to organic foods concerning their health benefits and taste. Listed below are known facts based on research concerning the benefits of an organic diet and any drawbacks.
- Drawbacks of Organic Foods: Due to the strict standard organic foods must meet and expensive farming methods, they are generally more expensive than conventionally raised food products. The Mayo Clinic also notes, “Because organic fruits and vegetables aren’t treated with waxes or preservatives, they may spoil faster. Also, some organic produce may look less than perfect — odd shapes, varying colors or smaller sizes. However, organic foods must meet the same quality and safety standards as those of conventional foods.”
- Organic Foods Taste Better than Conventionally Raised Foods: Many studies show that organic and conventionally produced foods taste the same and taste is dependent on a variety of factors. It seems the jury is still out on the aspect of taste. However, Princeton University notes, “While taste depends on many factors, such as the variety of the plant, when it is harvested, and how far it is shipped, organic foods have the benefits of being grown in healthy soil with no artificial additives. Surveys have shown that people notice a significant improvement in flavor when comparing organic to non-organic products.”
- Organic Foods Are More Nutritious: According to the Mayo Clinic, “Probably not, but the answer isn’t yet clear. A recent study examined the past 50 years’ worth of scientific articles about the nutrient content of organic and conventional foods. The researchers concluded that organically and conventionally produced foodstuffs are not significantly different in their nutrient content.”
- Organic Foods Don’t Contain Antibiotics: Studies show that the use of antibiotics in conventionally raised farm animals significantly enhances the evolution of antibiotic-resistant bacteria. Princeton University notes, “Humans can become infected with resistant bacteria through undercooked meat or contaminated soil and groundwater. Antibiotic resistance threatens our ability to fight these infections.” The university also states, “The only way for consumers to avoid poultry exposed to these drugs is through certified antibiotic-free or USDA-certified organic meat.”
Ellen Huckabay, a regional agent with the Alabama Cooperative Extension Service states, “Research shows that there is little to no benefit of eating organic produce instead of conventionally grown food. Organic food may have less pesticide residues, but it’s not always 100 percent pesticide free. I prefer to buy locally grown produce at Farmer’s Markets. I’d rather know who grew my food than purchase organic anything from another country.”
Whether you decide to go with the total organic mindset or opt to combine organic with conventionally grown products, remember to purchase fruits and vegetables in season, thoroughly wash your produce and carefully read the labels. See this post for handy guide to “good” and “bad” fruits and veggies.
References:
Mayo Clinic: Nutrition and Healthy Eating: http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/organic-food/art-20043880?pg=1
Princeton University: Organic – What’s the Big Deal? http://www.princeton.edu/greening/organic4.htm
Alabama Cooperative Extension Service: Health Benefits of Eating Organic Produce: The Facts http://news.aces.edu/blog/2016/08/22/research-shows-no-health-benefits-eating-organic-produce/
Colorado State University: Some Pesticides Permitted in Organic Gardening http://www.colostate.edu/Dept/CoopExt/4dmg/VegFruit/organic.htm