Pros and cons of organic food

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Leader Call
April 5, 2010
Pros and cons of organic food
Best to educate yourself on this growing trend

By Kara Kimbrough, LL-C Correspondent
Laurel Leader-Call

LAUREL — The decision on which apple to buy – Red Delicious or Granny Smith - doesn’t end once you’ve selected the variety to put in your grocery cart. In a growing number of Pine Belt food stores, you’re also faced with the more confusing choice of buying organic or conventional, and not just in the produce aisles. An increasing number of organic fruits, vegetables, meats, poultry, eggs, cooking oils and yes, even cosmetics are crowding store shelves.

Despite growing publicity and hype, the question still remains for many: “Just what is organic food and how will benefit me and my family?”

First, a little background on this growing food trend.

The term organic has specific guidelines defined by the United States Department of Agriculture (USDA) National Organic Program. The USDA states that organic meat, poultry, eggs and dairy products must come from animals that are given no antibiotics or growth hormones. Organic plant foods are produced without using most conventional pesticides or fertilizers. A government-approved certifier must inspect the farm to ensure these standards are met. Then, before it is sold, the food cannot be treated with artificial preservatives, flavors or colors, among other things.

Many shoppers applaud the healthier growing methods, but in the end, organic sticker shock can impact the decision on whether or not to buy organic products. Estimates show you’ll pay 50 percent extra for organic food, but you can easily end up paying 100 percent more, especially for milk and meat.

However, organic products are one of the fastest-growing categories in the food business. According to a 2009 Organic Trade Association survey, sales of organic food in the U.S. grew by almost 16 percent in 2009 over 2008, totaling $22.9 billion, or 3.5 percent of all U.S. food sales.

While some buy organic to support environmentally friendly growing practices, most are simply trying to cut their exposure to chemicals in the foods they eat.

According to the American Dietetic Association, the term “organic” now has a legal label definition so shoppers will know what they’re buying if they choose organic foods, some of which contain the “USDA Organic” seal. Here’s what the term “organic” means on food labels:

• 100-percent Organic - Products that are completely organic or made of only organic ingredients qualify for this claim and a USDA Organic seal.

• Organic - Products in which at least 95 percent of its ingredients are organic qualify for this claim and a USDA Organic seal.

• Made with Organic Ingredients - These are food products in which at least 70 percent of ingredients are certified organic. The USDA organic seal cannot be used but “made with organic ingredients” may appear on its packaging.

Some critics of organic foods argue that consumers who purchase the products are wasting their money due to insufficient proof that conventionally produced foods pose significant health risks. While some buy organic to support environmentally friendly growing practices, most are simply trying to cut their exposure to chemicals in the foods they eat, said Marany Yates, RD.

Yates, a dietitian who has worked for area hospitals and the Department of Mental Health, said there are both pros and cons, health-wise and budget-wise, of buying organic. She said consumers report cost, health and environmental concerns as primary factors that impact their decision to purchase foods labeled organic.

“It is true that organic foods are, on average, more expensive than conventional foods, due in part to their smaller production scale and higher labor costs,” said Yates. “However, cost comparisons of produce purchased in-season shows organic is usually comparable in price to conventional produce. And when it comes to feeding their family, particularly young children, certain fruits and vegetables thought to have been exposed to pesticides, many consumers are willing to pay more for these organic food products in the supermarket.”

Yates said a growing body of research supports the belief that pesticides and other contaminants are more prevalent in the foods we eat, in our bodies and in the environment than was previously believed. Studies show that by eating organic foods, consumers can reduce their exposure to the potential health risks associated with those chemicals.

“Documented benefits of organic production systems show reduced nutrient pollution, improved soil organic matter, lower energy use and a factor that is often most important to consumers - reduced pesticide residues in both food and water,” said Yates.

Despite this proven fact, whether or not organically produced foods are more nutritious than their conventionally produced counterparts is the subject of an ongoing debate, Yates said. One recent review of the nutritional quality of organically versus conventionally produced food reported organically produced plant products contained more of some minerals, such as iron and magnesium.

Additionally, some organic fruits, vegetables and juices may contain more antioxidants and polyphenols compared to their conventionally grown counterparts, Yates said. However, researchers are still debating from both sides any potential nutritional advantages of consuming organic versus conventional fruits and vegetables and other plant products.

Yates said other potential benefits of organic products (some of which are still being studied) include:

• Organic meat may reduce the development of human antibiotic resistance

• Consumption of organic dairy products has been associated with a lower risk of eczema during the first two years of a child’s life, stimulated by a high intake of omega-3 fatty acids from organic dairy products by children is protective against eczema.

• Organic agriculture offers numerous opportunities to reduce exposure to agricultural pesticides through the food and water supply, which may be detrimental to human health, particularly for high-risk groups such as pregnant women, infants, young children and farmers

Yates said there are ways to add more organic products to your shopping list and stay within your food budget. For one thing, you don’t have to buy organic across the board. The truth is, not all organic-labeled products offer added health value.

Yates feels that it’s worth paying more for organic apples, bell peppers, celery, cherries, imported grapes, nectarines, peaches, pears, potatoes, red raspberries, spinach, and strawberries. The USDA’s own lab testing reveals that even after washing, some fruits and vegetables consistently carry much higher levels of pesticide residue than others.

However, skip organic asparagus and broccoli, she says, simply because conventional varieties generally have undetectable pesticide levels.

Yates also prefers to buy organic milk and beef to avoid chemicals found in the conventionally produced versions of those items. Shoppers also avoid the results of production methods that use daily supplemental hormones and antibiotics, which have been linked to increased antibacterial resistance in humans.

Yates said that while there may be some health benefits to purchasing organic breads, oils, potato chips, pasta, cereals, and other packaged foods, such as canned or dried fruit and vegetables, it’s important to read the label before paying more for these products.

“The more a food is processed, the less health value its organic version offers, especially in products such as cereals and pastas with labels that say ‘made with organic ingredients,’” she said. “Read the list of ingredients and you may learn that while the flour is organic, the eggs aren’t. The processed foods with the most added value and that I would recommend buying and possibly paying more for are labeled 100% Organic and USDA organic.”

If you decide that you’d prefer fewer chemicals and other additives in your food, but are still undecided on whether or not the higher price is worth it, there are some ways to save on the cost of organic products, Yates said

• Comparison shop. Do a price check among local grocery stores for often purchased organic items and shop where you find the lowest prices. When it comes to fresh produce, remember that you’ll save by buying it in season.

• Go local. You can find organic growers at most farmer’s markets, and a USDA study found that about 40 percent of those farmers don’t charge a premium.

• Order by mail. Some national organic providers will ship items such as organic beef.

• Be a supermarket spy. Make sure you get what you pay for by watching where produce sits on shelves. All grocers are legally required to stack organic fruits and vegetables where they won’t be exposed to water runoff from the misting of conventional produce, which could contaminate organic items with pesticide residue. If a store is not following that rule, you may be wasting your money by buying organic produce there.

In the end, the decision to buy organic is a personal one, Yates says, but one more are turning to in an effort to put healthier foods on their families’ tables.

“Some organic foods are more expensive – that’s a proven fact – but when you consider the fact that it has been proven that many organic foods offer less exposure to chemicals, some of which may be harmful if ingested over a long period, the choice is simple for many,” said Yates. “After all, having peace of mind about the food your family eats is of utmost importance - you simply can’t put a price tag on that.”