ORGANIC FOOD: IS IT MORE NUTRITIOUS?
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 comparable in their nutrient content.
ORGANIC FOOD: OTHER CONSIDERATIONS
Many factors influence the decision to choose organic food. Consider these common concerns:
- Pesticides. Conventional growers use pesticides to protect their crops from molds, insects and diseases. When farmers spray pesticides, this can leave residue on produce. Some people buy organic food to limit their exposure to these residues. According to the USDA, organic produce carries significantly fewer pesticide residues than does conventional produce. However, residues on most products — both organic and nonorganic — don't exceed government safety thresholds.
- Food additives. Organic regulations ban or severely restrict the use of food additives, processing aids (substances used during processing, but not added directly to food) and fortifying agents commonly used in nonorganic foods, including preservatives, artificial sweeteners, colorings and flavorings, and monosodium glutamate (MSG).
- Environment. Some people buy organic food for environmental reasons. Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil quality.
- Taste. Some people say they can taste the difference between organic and nonorganic food. Others say they find no difference. Taste is a subjective and personal consideration, so decide for yourself.
ARE THERE DOWNSIDES TO BUYING ORGANIC?
One common concern with organic food is cost. Organic foods typically cost more than do their conventional counterparts. Higher prices are due, in part, to more expensive farming practices, tighter government regulations and lower crop yields.
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.
FOOD SAFETY TIPS
Whether you go totally organic or opt to mix conventional and organic foods, be sure to keep these tips in mind:
- Select a variety of foods from a variety of sources. This will give you a better mix of nutrients and reduce your likelihood of exposure to a single pesticide.
- Buy fruits and vegetables in season to ensure the highest quality. Also, try to buy your produce the day it's delivered to market to ensure that you're buying the freshest food possible. Ask your grocer what day new produce arrives.
- Read food labels carefully. Just because a product says it's organic or contains organic ingredients doesn't necessarily mean it's a healthier alternative. Some organic products may still be high in sugar, salt, fat or calories.
- Wash all fresh fruits and vegetables thoroughly with running water to reduce the amount of dirt and bacteria. If appropriate, use a small scrub brush — for example, before eating apples, potatoes, cucumbers or other produce in which you eat the outer skin.
- If you're concerned about pesticides, choose your produce wisely. Domestically grown fruits and vegetables tend to have lower levels of pesticide residue than do the same imported foods. In addition, produce with thick skins or peels that aren't eaten, such as bananas, citrus fruits and onions, tends to pose less pesticide risk than does skinless or soft-skinned produce, such as strawberries, peaches and pears. You can also peel fruits and vegetables, but keep in mind that peeling generally means losing some fiber and nutrients.
