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Weighing
the benefits of organic food
May 18, 2006
Suzanne Havala Hobbs
Is
organic food worth the extra money?
It’s a question I hear increasingly often from readers,
and it’s no wonder. In the food biz, organic is where
it’s at.
The market segment has been enjoying double digit growth in
sales annually for more than a decade. The Wall Street Journal
reported that this year market researchers expect sales to
top $15 billion.
And organic foods are popping up everywhere. No need anymore
to go to a health food store to find them. In most supermarkets,
organics are now sold side-by-side with conventional foods.
They just cost a whole lot more.
According to a story in this month’s The New Yorker
magazine, consumers paid an average of fifty percent more
for organic food as compared to conventional last year.
What are you getting for the money?
In terms of your health, there’s one reason to buy organic:
Fewer environmental contaminants. National standards for organic
foods require that foods labeled organic not be grown using
synthetic pesticides, herbicides, fumigants, or fertilizers,
nor can sewage sludge be used as fertilizer. Other criteria
also apply.
There have been very few studies of potential health effects
of long-term exposure to low doses of pesticides, herbicides
and other contaminants.
And, of course, whether you someday develop cancer or not,
you’ll never know whether or not the choice of organic
food made a difference. After all, we’re all exposed
to plenty of other environmental contaminants every day. Still,
where you have control, it makes sense to do what you can
to reduce possible risks to your health.
As for the nutritional value of organically grown foods as
compared to conventional: There’s little evidence that
organic foods contain more vitamins and minerals. There is
evidence that fruits and vegetables – both organic and
conventionally grown – lose nutrients during the time
they are being shipped and sit on store shelves. That’s
one reason to buy locally grown, in-season fruits and vegetables
– if they’re fresher, they’re probably more
nutritious.
The advantages of organic foods aren’t a sure thing.
And there are disadvantages, too: cost and access. Not everyone
can afford to pay extra for organic. And, despite the growth
in sales of organic foods, not everyone lives in neighborhoods
where supermarkets stock a big supply of organic foods.
The good news, though, is that the situation may be changing.
More major supermarket chains are getting in on the organic
action by coming out with their own store brand – or
private label – organic foods. These products can cost
one-third less than name brands.
So should you buy organic?
That depends. If money is no object, yes. Reducing your exposure
to environmental contaminants makes sense.
But if you don’t have unlimited funds, here’s
my advice:
* Avoid the dirty dozen – the most likely-to-be-contaminated
fruits and vegetables – and buy them organically grown.
Among the twelve worst, according to the Environmental Working
Group: apples, bell peppers, celery, cherries and imported
grapes. A pocket guide and more information are available
online from the EWG at http://www.foodnews.org/reportcard.php.
* Consider the bigger picture. If your diet is heavy on fast
food and Twinkies, put your energy into larger lifestyle changes
first, including eating more fruits, vegetables, whole grains,
and legumes – organic or not. Worry about refining your
diet – and including more organically grown foods –
after you’ve mastered the fundamental changes.
And look forward to a time when organic foods are mainstream
and comparable to conventional foods in cost. Signs are those
days are getting closer.
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