An article derived from Self Healing November 2005
A decade ago, many supermarkets didn’t carry organic foods, or stocked little beyond some wilted lettuce and a basket of spotted apples. Today, you can find an assortment of organic produce at most stores, along with organic milk and and other products. In fact, half of the organic food produced in the United States is now sold in large supermarkets. Meanwhile, organic fare is increasingly showing up on restaurant menus, in college dinning halls, and even sports arenas.
As a long time proponent of organic agriculture. It’s good that organic foods are going mainstream. Rising consumer demand should lead to lower prices, but for now, organic foods typically cost more than conventional items because the supply is limited and the production and the labor costs are higher. Organic foods are worth the extra expense, and this is when it’s most important to choose them.
What “organic” means. In 2001 the US department of Agriculture established national standards for organic foods. Such foods are produced without the use of most conventional pesticides and without synthetic fertilizers. In addition, these foods have not been genetically modified, irradiated to kill bacteria, or fertilized with sewage sludge from waste treatment plants. Organic meat, poultry, eggs, and dairy products come from animals that are given organic feed and no antibiotics or growth hormones. (There are no organic standards for fish.) Food products cannot use the “USDA Organic” seal unless 95% of their ingredients are organic.
Why Choose Organic?The three most important reasons to choose organic foods are that they’re safer, better for the environment, and probably more nutritious. An added bonus is that organic foods often taste better.
• Safer.Switching to organic foods gave 23 Seattle-area children “dramatic and immediate” protection from two pesticides widely used in conventional agriculture, according to recent research. Concentrations of the pesticides fell greatly in the elementary school aged children during a five day periodwhen organic foods were substituted for conventional foods. Pesticide residue may harm children’s developing nervous systems. Low level exposure to environmental toxins (in our food, water, and air) may increase the risk of cancer and degenerative neurological disorders such as Parkinson’s disease and ALS (Lou Gehrig’s disease).
• Better for the environment. In a recent study, organic farming produced the same yields of corn and soy beans as conventional farming, but used 30% less energy, less water, and no toxic pesticides (Bioscience 2005).
• More nutritious.More research is needed, but there’s some evidence that organic foods have better nutritional profiles. A report issued in January 2005 by the nonprofit Organic Center (http://www.organic-center.org/) found that on average, antioxidants levels were about 30% higher in organic foods compared to conventional foods grown under the same conditions. Organically grown plants experience greater environmental stress (from insects for example), so their innate defense mechanisms increase production of protective antioxidants.
Which foods to emphasize. Because it is often more costly to go organic you may want to prioritize. It’s recommended choosing organic versions of the foods you eat the most often.
• Produce. The nonprofit Environmental Working Group (http://ewg.org/) periodically updates its list of the “dirty dozen” (the 12 fruits and vegetables that are the most contaminated with pesticides). Currently peaches, strawberries, and apples top the list followed by spinach, nectarines, celery, pears, cherries, potatoes, bell peppers, red raspberries, and grapes. Seek out organic varieties of the foods. If you use the zest of citrus fruits in recipes, try to get organic oranges and lemons, because the peal is the part most likely to to be contaminated. And because even organic produce may harbor bacteria, you should wash it in cold water for 20 seconds before use.
• Dairy products. Dairy cows are routinely given hormones to boost milk production. It’s suspect that these hormones contribute to the rise in hormonally driven cancers in humans. Choose organic milk, especially if you have children who drink a lot of it. Also, look for organic versions of other dairy products such as cheese, ice cream , yogurt, and butter.
• Soy foods. Some 80% of the soybeans grown in this country are now genetically modified. While research suggests GM soybeans and corn don’t raise consumers’ risks of allergic reactions, one study found that the isoflavone content in GM soybeans was 12-14% lower than non-GM varieties.. So if you are eating soy foods to boost your isoflavone intake, you’re better off choosing the organic varieties.
Grains tend to have lower pesticide residues than produce, but organic versions may have more fiber and higher levels of nutrients because they are less processed.
An article derived from Self Healing November 2005
A decade ago, many supermarkets didn’t carry organic foods, or stocked little beyond some wilted lettuce and a basket of spotted apples. Today, you can find an assortment of organic produce at most stores, along with organic milk and and other products. In fact, half of the organic food produced in the United States is now sold in large supermarkets. Meanwhile, organic fare is increasingly showing up on restaurant menus, in college dinning halls, and even sports arenas.
As a long time proponent of organic agriculture. It’s good that organic foods are going mainstream. Rising consumer demand should lead to lower prices, but for now, organic foods typically cost more than conventional items because the supply is limited and the production and the labor costs are higher. Organic foods are worth the extra expense, and this is when it’s most important to choose them.
What “organic” means. In 2001 the US department of Agriculture established national standards for organic foods. Such foods are produced without the use of most conventional pesticides and without synthetic fertilizers. In addition, these foods have not been genetically modified, irradiated to kill bacteria, or fertilized with sewage sludge from waste treatment plants. Organic meat, poultry, eggs, and dairy products come from animals that are given organic feed and no antibiotics or growth hormones. (There are no organic standards for fish.) Food products cannot use the “USDA Organic” seal unless 95% of their ingredients are organic.
Why Choose Organic?The three most important reasons to choose organic foods are that they’re safer, better for the environment, and probably more nutritious. An added bonus is that organic foods often taste better.
• Safer.Switching to organic foods gave 23 Seattle-area children “dramatic and immediate” protection from two pesticides widely used in conventional agriculture, according to recent research. Concentrations of the pesticides fell greatly in the elementary school aged children during a five day periodwhen organic foods were substituted for conventional foods. Pesticide residue may harm children’s developing nervous systems. Low level exposure to environmental toxins (in our food, water, and air) may increase the risk of cancer and degenerative neurological disorders such as Parkinson’s disease and ALS (Lou Gehrig’s disease).
• Better for the environment. In a recent study, organic farming produced the same yields of corn and soy beans as conventional farming, but used 30% less energy, less water, and no toxic pesticides (Bioscience 2005).
• More nutritious.More research is needed, but there’s some evidence that organic foods have better nutritional profiles. A report issued in January 2005 by the nonprofit Organic Center (http://www.organic-center.org/) found that on average, antioxidants levels were about 30% higher in organic foods compared to conventional foods grown under the same conditions. Organically grown plants experience greater environmental stress (from insects for example), so their innate defense mechanisms increase production of protective antioxidants.
Which foods to emphasize. Because it is often more costly to go organic you may want to prioritize. It’s recommended choosing organic versions of the foods you eat the most often.
• Produce. The nonprofit Environmental Working Group (http://ewg.org/) periodically updates its list of the “dirty dozen” (the 12 fruits and vegetables that are the most contaminated with pesticides). Currently peaches, strawberries, and apples top the list followed by spinach, nectarines, celery, pears, cherries, potatoes, bell peppers, red raspberries, and grapes. Seek out organic varieties of the foods. If you use the zest of citrus fruits in recipes, try to get organic oranges and lemons, because the peal is the part most likely to to be contaminated. And because even organic produce may harbor bacteria, you should wash it in cold water for 20 seconds before use.
• Dairy products. Dairy cows are routinely given hormones to boost milk production. It’s suspect that these hormones contribute to the rise in hormonally driven cancers in humans. Choose organic milk, especially if you have children who drink a lot of it. Also, look for organic versions of other dairy products such as cheese, ice cream , yogurt, and butter.
• Soy foods. Some 80% of the soybeans grown in this country are now genetically modified. While research suggests GM soybeans and corn don’t raise consumers’ risks of allergic reactions, one study found that the isoflavone content in GM soybeans was 12-14% lower than non-GM varieties.. So if you are eating soy foods to boost your isoflavone intake, you’re better off choosing the organic varieties.
Grains tend to have lower pesticide residues than produce, but organic versions may have more fiber and higher levels of nutrients because they are less processed.
organic food. The remaining $1.8 billion were sales of organic non-foods items. “While total U S food sales grew by only 1.6 per cent in 2009, organic food sales grew by 5.1 per cent. Meanwhile, organic non-food sales grew by 9.1 per cent, as opposed to total non-food sales which had a 1 per cent negative sales growth rate. These findings indicated that even in tough times, consumers understood the benefits that organic products offered,” said Christine Bushway, OTA’s executive director.
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May 10, 2010 2:41 pm | 
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