The Great Debate: Organic vs. Nonorganic Foods
By Alison Malone
What to know before you fill up your grocery basket.
Walk into any grocery store and you will be faced with a choice: organic or nonorganic foods? Today, the word organic pops up on produce, meat, poultry, seafood, dairy, and grain products, allowing many people to maintain a varied yet strictly organic diet. But while some studies show that this type of food is more beneficial to one’s health, others purport that conventionally farmed food is just as nutritious. So, what are the differences between organic and nonorganic foods, and how can you, the consumer, determine what is right for you and your family?
The principle behind organic foods is simple: they are produced using only natural, environmentally friendly farming practices and the humane treatment of livestock. The aim of these organic methods is to minimize pollution, retain soil fertility, and build sustainable, balanced ecosystems that will continue to deliver safe, clean food for years to come. In the United States, for example, organic farmers must meet a set of standards for their products to be labeled as certified organic. Upon successful inspection from the U.S. Department of Agriculture, the farmers are permitted to use the organic seal or sticker on their products.
In organic farming, farmers use compost and manure instead of chemical fertilizers to strengthen soil and crops; in addition, natural food chains, traps, and mating disruption techniques are used rather than insecticides to minimize disease and pests in crops. In lieu of chemical herbicides, weed management uses more labor-intensive methods such as crop rotation, hand weeding, mulch distribution, and tilling, which helps cycle nutrients throughout the soil. The farmers also recycle plant and animal by-products.
In addition to fruits and vegetables, animal products may also be considered organic. In this case, the standard for animal treatment is high: animals are provided with a variety of outdoor spaces on which to roam and graze, along with a balanced diet of organic feed and clean living conditions to keep disease to a minimum. In the production of nonorganic animal products, animals are often given growth hormones, medications, antibiotics, or a combination of any or all. Some studies indicate that humans who ingest these animal products can build immunities to antibiotics, decreasing their chances of fighting off bacteria when they need it most.
Many studies show that organic foods contain more vitamins and minerals than conventionally produced foods; and while some state that fertilizers decrease crops’ ability to absorb nutrients in the soil, others purport that conventionally farmed crops are grown in more water than organic foods, diluting the nutrients in the process.
There are indications that, thanks to their lack of pesticides, organic foods contain more natural cancer-fighting flavonoids than conventionally farmed foods; these antioxidants and phytochemicals are said to protect plants from harmful elements, such as ultraviolet radiation. Many people battling cancer and other serious diseases adopt organic diets and find them beneficial to their health.
In terms of protecting the environment, some studies suggest that organic farming uses considerably fewer fossil fuels in its production, and that this method leads to fewer emissions of carbon dioxide, a harmful greenhouse gas that contributes to global warming. As mentioned earlier, conventional farming tends to use more water than organic farming.
While many are steadfast in their beliefs that organic is the only way to go, many experts believe that organic and conventionally farmed foods contain relatively the same amount of nutrients. Some studies suggest that organic crops are more likely to become contaminated with bacteria and toxins or damaged by pests, and are therefore more hazardous to one’s health. Consumers should note that organic foods are more likely to be misshapen, are typically smaller than conventional foods and, because of the absence of preservatives and waxes, tend to deteriorate quicker than nonorganic foods. Finally, many can clearly taste the difference between organic and conventionally farmed foods, while others cannot—this is subjective and something that each person must determine for himself or herself.
The Food and Drug Administration (FDA) determines the safety standards of food sold in the United States, but consumers frequently have concerns about what they are eating, particularly in the light of the recent devastating effects of tainted pet food and produce, and their subsequent recall. It follows that organic products should be purchased as prudently as conventionally produced food. Thoroughly wash fruits and vegetables, be selective with your purchases, and visit the United States Department of Agriculture (USDA) and FDA Web sites for recalls and news about food products and unfamiliar brands.
The number is increasing, but still only a fraction of farmers produce organic foods, and their crop yield is much less. Furthermore, as mentioned, practices are much more labor-intensive than are their nonorganic counterparts. In turn, farmers are forced to charge a heftier price for their products. Needless to say, this is a turnoff for dollar-conscious consumers.
Whether you and your family decide to try an organic diet or stick to conventionally farmed foods, it is always important to pay close attention to labels and think about what you put into your bodies. Choose fresh, local ingredients in season; handle food carefully to prevent contamination; and consider the impacts of your choices. The decisions we make now regarding our food sources will determine the state of the environment for future generations.
Visit fda.gov and usda.gov for information and guidelines regarding organic food products.