Organic: Not Worth The Hype?
It’s not that I don’t see its value or believe the “organic” claim, I just no longer worship at its altar. For a period of time it seemed that the message was that as long as you ate organic you were eating healthfully and the only way to truly eat healthy WAS to eat organic. While organic certainly has its merits (no pesticides in the case of produce, no antibiotics in the case of dairy or meat), it has its own set of “flaws”. My feeling is that the best way to improve overall health is not to “up” the ratio of organic to conventional food, but to “up” the quantity of real food (ie. minimally altered food (whether organic or not) to processed food.
So what are these organic “flaws”?
- Higher price: I am all for paying more for better food, but the label “organic” in most cases will cost you more. I tend to be pretty adamant about buying organic meat and dairy, but am more likely to allow some conventional produce into my kitchen.
- Out of season: I’ll take a locally grown strawberry from my farmers market (that may contain trace amounts of pesticides) over an organic one grown in Chile any day.
- Shipped long distance: By the time the produce gets to me it may have been picked days or weeks ago. So you may be trading off trace pesticides for diminished nutritional value based due to an extended time from farm to table.
- Conventional version may already contain minimal to no pesticides: Though the lack of pesticides is not the only characteristic of organic produce, it’s probably the one most consumers would give for buying organic. However some produce (especially the thicker skinned fruits and veggies) does not generally require heavy pesticides to begin with. For example, I rarely spend the extra money on organic oranges, avocados or pineapples.
- The organic claim for food grown outside the US, carries a risk of not being organic: The US is more rigid about enforcing the standard, China – less so. So if I am going to buy organic, I try to stick with domestic production.
- Packaged organic foods may still be highly processed and filled with sugar: Just because the flour and sugar in a box of cookies are organic does not mean they’re “good for you”. If you’re going to indulge, indulge in whatever makes you happiest but don’t buy the organic chocolate chip cookies, thinking you’re eating a health food, if your goal is to cut back on sugar!
So by all means eat organic when you can, but choose wisely – spend your organic dollars on those foods where you feel there is a real difference, and for the rest, go conventional and focus on the “real”.
Be well!
Michelle
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Feb 23, 2012 @ 08:15:00
I do agree with some of the points and have actually started focusing more on local than organic. So many local farms use organic practice but for financial/logistical reasons, choose not to get the organic label. Talking to a farmer can get you so much more info than just an organic label!
I also agree that organic cookies are no healthier, nutrition-wise, than regular BUT organic cookies/sweets are typically going to use more natural ingredients, so that can be one benefit of choosing organic cookies over, say, Oreos.
Feb 23, 2012 @ 08:27:00
I raise chickens and don’t put much stock in “organic” as far as eggs go.It’s important that the hens be free ranging; spending lots of time in a pasture is ideal. A varied diet (with plenty of protein) is important. Some “natural” food store egg cartons say: “our hens are fed only organic grain.” That makes no sense to me. The most important thing to consider when purchasing eggs is their source. You might buy eggs that say “from a local farm”, and that may be true, but the laying hens could be sitting inside all day eating a mediocre diet, and they might be anxious much of the time. I suggest taking the time and making the effort to find eggs you enjoy, check out their source, see that the hens are plump and happy, and keep supporting that farmer.
Feb 23, 2012 @ 09:01:00
Good post. Now can someone please explain to me why celery is high on the “buy organic” list? I can’t imagine insects liking it so much to warrant pesticides. Pests love my backyard-grown lettuce, but not my herbs.
Feb 23, 2012 @ 09:04:00
Wow there is so much off base here! Point by point -
Higher price- budget more for it or work for a higher budget. Your health is at stake!
Out of season- What is the downside? I see no reasoning here. Just had some organic blueberries from South America that were excellent.
Shipping – the world is shrinking. We eat Alaskan salmon the next day on the east coast.
Minimal pesticides – How would you know? You have no idea! Again taking a risk.
Outside US – Food from China? Really? No need to buy much from China.
Packaged/Processed – Obviously avoid processed as much as possible. That is the entire idea of ”whole foods”.
If you feel the need to compromise get the Dirty Dozen list and use it!
Feb 23, 2012 @ 18:48:00
Thanks for your points Gary, but there are a few I feel compelled to respond to…
Higher price: I think it’s a shame if people feel that the only way to eat healthy is to eat organic. It does cost more and I am a firm believer that if you do not want to/can not afford to pay more, then forget organic – eat whole foods and cook your foods at home.
Out of season: When you buy “in season” food, picked that morning and sold at a farmers mkt, there are far more nutrients still intact.
Pesticides: It has been shown that foods that a) have thick skin and b) grow no where near the ground (think bananas), do not contain pesticides in the same way that a conventional strawberry does (think skinned, grown near the soil).
Outside US: MANY foods are now grown and shipped to us from china. Most of the apples used to make big commercial brand apple juice is from china not to mention frozen spinach, soybeans and I could go on and on …
At the end of the day, we each have to decide what feels right for us … for me, what’s most important is that food is whole and nutritious. I buy organic selectively and don’t obsess over it (except when it comes to dairy and meat).
Feb 24, 2012 @ 04:38:00
”
Pesticides: It has been shown that foods that a) have thick skin and b) grow no where near the ground (think bananas), do not contain pesticides in the same way that a conventional strawberry does (think skinned, grown near the soil).”
This seems to be the compelling issue. So in what “way” do thick skin or above ground foods contain pesticides. In different concentrations? Ok, how much is too much? How much is Ok? Where do you draw that line? What is the cumulative affect? How lucky do you feel? I think I would rather err on the safe side.
Feb 24, 2012 @ 08:58:00
I do not have a definitive answer on this …. it seems likely that some pesticides will get to the produce from the soil, but due to the thick skin, there tends to be less need to spray the produce directly and even if there IS some spray, you do not eat the skin, so you are protected this way as well.
At the end of the day, we have to decide what feels acceptable to each of there, as the pesticide practices vary SO much from farm to farm. Some farms even if they are not allowed to call themselves organic, use very few pesticides. I shop all the time at my farmers mkt where even when the produce is not organic, I have a chance to talk to the vendor and ask them about their practices.
Feb 24, 2012 @ 09:16:00
Yes it was actually a rhetorical question. It will probably take generations before science gets a handle on how much pesticides it takes to cause damage, not to mention antibiotics, hormones, GMO, etc. In the meantime I will avoid every bit I can.
Sep 18, 2012 @ 12:45:00
Gary this is somewhat true but regardless of the skin of the fruit/vegetables when pesticides are used in any capacity it gets into the food. It’s like our blood stream whatever we consume goes throughout our bodies,therefore if we consume anything poisonous it immediately goes throught the body. The same is for the plants every drop of those pesticides go throughout the plant right into the fruit. What are they saying that as the water gets to the fruit there is a switch that prevents the pesticide out of the water I don’t think so I’ve been a gardener for far too long to listen to that jargin.
Feb 23, 2012 @ 09:17:00
This leaves such an important factor out. And that has to do with the practices of sustainability. This way of eating (going back to what is “natural”)….is as much about supporting the health of the earth, ie, soil and water, about the farmers who grow the food as about we the consumer.
I am a great grandmother. My grandfather raised organic earthworms, lemons and avocados in So. Calif in the 40′s and 50′s. I learned to eat local, and I learned what was superior tasting produce/food. My father bartered beef and lugs of grapes, peaches, and melons for his legal services. I raised my kids vegetarian and gardened organically. I remember the first oils and peanut butter that appeared in plastic containers. Also the first yogourt sold in super markets.
You know, today’s shoppers in this country are so pampered, so spoiled…..everything in the world, literally, is out there.
Geez, take your canvas bags to the store and quite buying all the chips and cookies , processed stuff….organic or not.
Skip the tomatoes and cucumbers until they show up at your farmers market. Eat a winterish purple cabbage fennel dish as proposed earlier this month in this column…
Anyone considering buying blueberries at this time of year , well, *!)!!#,
it is all about the well being of the planet and all life upon it.
SUPPORT YOUR LOCAL FARMER
RESPECT THE EARTH MOTHER.
This is why you buy and use ….and grow “organic”…..
Feb 23, 2012 @ 11:44:00
One by-product of buying organic is peace of mind, even if not based on certainty. My mother was one of eight children, all but one of whom had cancer. My father had cancer. I’d rather spend the extra money and feel a little better about my prospects. Also, I don’t see why thick-skinned products would be any safer, as the pesticides aren’t only on the plant itself, but absorbed into the surrounding soil, and from there to the entire plant.
One habit I have developed so as to minimize sticker shock is to not to compare the price to the inorganic product. It’s very hard to pay $3 for an avocado when you see its identical-looking sister on sale for 99 cents. I calculate that per person, the price difference comes to maybe $10 – 15 a week, and I’m willing to pay $500 or so annually to improve my chances, even if only in my mind.
Feb 23, 2012 @ 18:41:00
You make some great points … yes, some of the pesticides can still be absorbed via soil, but I feel with produce that does NOT grow in the soil – avocados, bananas, pineapple etc, I’m a low risk of getting pesticides from the soil. I agree too that you can’t put a price tag on your health, and if buying organic is important, then I agree, buy it and consider the premium an investment in yourself.
Feb 23, 2012 @ 15:37:00
“The organic claim for food grown outside the US, carries a risk of not being organic”
I think the risk is there even for stuff produced in the US. And its subjective to say that the US is more rigid in enforcing standards.
On a separate note ractopamine which is added to pork feed is banned in EU and China but allowed in the US. Even if US is more rigid in enforcing standards, are the standards higher?
Feb 23, 2012 @ 15:50:00
Good points although apparently the USDA is quite vigilant with the standards. If you read the Whole Foods Market blog you see quite a few stories. documented with picture, of their staff visiting various sources and inspecting their operations. I think the best you can do is decide where to place your trust. We visit our local organic farm and buy from their farm store as much as we can.
Feb 23, 2012 @ 18:47:00
The fruit may not touch soil, but the pesticides would enter through the roots and contaminate the entire plant. That said, I would love to hear an unassailable source prove that organic is not better for you, so that I could stop buying those darned expensive things. Until then, fear drives me to spend considerably more on my grocery bills.
Feb 23, 2012 @ 19:28:00
balanced viewpoint and wise suggest available lists on Dr Mercola’s website recommending foods that are high and low in pesticides, herbicides gmo etc.
for sorting out food purchases and like the Dr. always buy local produce first with a concentration economically on pasteured or grass feed or wild meats. Teacher Jim
Feb 25, 2012 @ 08:09:00
Very good post, and lots to consider.
I also wonder about the “natural” or organic pesticides that are used on organic farms. It’s not like they don’t use pesticides, they just aren’t synthetic. They are not as potent, so require far higher doses. What’s worse for us to eat, a little synthetic poison or a lot of organic poison?
Although I have no proof via chemistry, I’d rather buy local produce that looks a little bug eaten and beat up. Hopefully that means that the food was defending itself!
Feb 28, 2012 @ 19:20:00
Pesticides are concerning, but I’m even more concerned about the use of GMO’s in non-organic food. GMO’s can have damaging effects to our digestive systems, and who knows what else? They should be labeled and they are not. The U.S. is way behind other countries on this issue.
Robyn O’Brien’s book “The Unhealthy Truth” explains the dangers of these foods and it’s important that consumers educate themselves because the government is keeping us in the dark.
Sep 18, 2012 @ 17:03:00
One of the main reasons that the gmo’s are in our foods and are not being labeled is very important and one reason for this travisty is this Monsanto started this gmo garbage and he sense as purchased at least 80 major companies and these companies are not labeling their foods with the gmo’s or anything else they don’t want us to know. Even if things are sent to the right people and petitions done and eventually sent to the FDA doesn’t mean anything as long as Monsanto is backing everything with the big bucks things are going to change for the consumer unless they get strong like the people in California then things will be different and we can make educated choices about the product we buy. Until then all gmo’s and pesticides should be mandated to be kept out of our foods
Mar 09, 2012 @ 05:49:00
I feel there is one point in the organic vs non-organic debate that is so often missed by many, and that is the health of the farm worker. Large, commercial non-organic farms seem to breed cancer in their farm workers. It’s a sad situation for these folks and I think of them when I purchase any food in my local co-op. My family is on a fixed budget and we definitely eschew some extras to purchase organic and local food (that makes for a loooong winter in New England) but it puts our minds at ease. We need to take care of each other as well as our planet.
Mar 19, 2012 @ 16:54:00
I am so glad to read that some one else posted about the working conditions for farm workers. It may cost me more, but if buying organic and local saves someone his or her health it is worth it. Also as someone who cares about the environment, I will buy organic to prevent pesticides from running off into water supplies and killing beneficial insects, fish, birds, etc.