Organic 101

Organic food is big business these days—growing from a little over $1 billion in 1990 to $15 billion in 2004.

But what exactly makes food organic?

Do these products taste better?

Do they provide more nutrients compared to their counterparts? And are they safer?

Organic Defined

In 2002, the U.S. Department of Agriculture established national standards for food labeled organic. By definition, organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water.

Organic meat comes from animals that have not been given growth hormones or antibiotics.

Organic food is grown without using most pesticides, fertilizers with synthetic ingredients, or sewage sludge, and bioengineering or radiation is not allowed.

Organic labels are placed on products only after government-approved inspectors check out farms where food is produced to ensure standards are upheld.

Often, what people perceive to be organic and what actually constitutes organic are two entirely different things. To become organic savvy, here’s what you need to know about reading labels.

100 Percent Organic

By law, no synthetic ingredients are allowed. Also, how the product is produced must meet established federal organic standards and be independently verified. This is the purest way to eat organic.

Organic

At least 95 percent of the ingredients are organic; the remaining 5 percent can either be from non-organic or even synthetic sources. However, an organic label on seafood means absolutely nothing as there are no USDA standards.

Made With Organic Ingredients

Food must have a minimum of 70 percent ingredients that are organic.


The following labels give the impression of being organic, but are not:

* All Natural or Natural- This means the product does not have any artificial colors, flavoring, preservatives, or synthetic ingredients. But it does not mean organic.

* Free-range or Free-roaming- You’ll usually see this on chicken, eggs, and other meat. It implies the animal spends time basking in the fields instead of being caged. Yet the standards are weak. Access to the outdoors must be provided, but no time period is required.

What's the Price?

How does organic food compare to more conventional fare? Consumers typically purchase organic because they believe the food to be more nutritious and better tasting.

However, studies have demonstrated that organic food is not necessarily more nutritious. The nutrient content is determined by plant genetics; the mineral content of the soil has no real impact on the nutritional content of the produce.

As for taste, no studies have demonstrated evidence that organic food tastes better. In fact, Consumer Reports found no consistent differences in appearance, flavor, or texture.

However, one clear difference between organic and conventional food is the level of pesticide residue.

According to the Environmental Working Group (EWG), a research and advocacy firm, eating the top 12 most residue-heavy fruits and vegetables exposes you to 20 pesticides a day. However, the 12 fruits and vegetables with the least residue only expose you to two pesticides per day.

Opinions differ concerning the safety of pesticide residue on produce. Joseph Rosen, a professor of food science at Rutgers University, said in a February 2006 Consumer Reports article that, when it comes to pesticide exposure, “the amount in conventional food is so low that it’s not a health threat.”

However, Richard Wiles, senior vice president at the EWG, stated the cumulative effect of pesticide ingestion over the years is a concern, though there has been little research of the effects to date.

One 2005 study, reported in Consumer Reports (February 2006) demonstrated that pesticides in a woman’s bloodstream are, in fact, passed on to the fetus in the womb. The Red Cross collected and tested umbilical cords and reported 21 pesticides passed the placenta. Another 2005 report, supported by the Environmental Protection Agency, measured pesticide levels in children before and after they switched to an organic diet.

After just five days, they discovered markers for commonly used pesticides dropped to undetectable levels. This remained constant until the kids resumed their original diets.

Finally, a 2002 study reported in Food Additives and Contaminants found that, generally, fruits and vegetables of organic origin had pesticide residues significantly lower than those conventionally grown. Just knowing this is enough to go all organic… who wants to ingest all those toxic chemicals anyway?

A Good Balance

Here’s the deal: Even organic foods aren’t completely pesticide free. However, consumers wanting to minimize pesticide ingestion can benefit from purchasing organically grown produce. Unfortunately, buying organic can be costly. There is the concern that individuals and families not able to afford the additional cost of organic food may stop purchasing fruits and vegetables out of fear.

Find a more balanced approach. To obsess about traces of pesticides on your apple while you otherwise eat poorly or live a sedentary lifestyle doesn’t make much sense. Strive to live a healthy lifestyle before you start worrying about buying organic food.

Do the big things first; those that have the greatest impact on your health. Then, buy organic if you like it and can afford it. Otherwise, thoroughly wash all produce before you consume your daily recommended three to five servings of vegetables and two to four servings of fruit.