It’s a common New Year’s resolution that we all make year after year: “I want to make healthier eating choices”. What is one way to eat healthier? According to one opinion, it may be to go organic.
Over the past few years, organic-labeled foods seem to have dominated the shelves of supermarkets. And it’s not just at your local Wholefoods Supermarket. Organic labels can be found on anything from apples to peanut butter. Organic foods are touted as being more “natural” and “safer to eat”. Yet, since organic foods also tend to be more expensive than non organic foods, researchers have been curious to find out whether or not it actually pays to “go organic.”
What does the term “organic” mean anyway? According to the U.S. Department of Agriculture (USDA), produce that is “organic” means that it is not grown with the use of artificial pesticides, and is not genetically modified. Instead, natural pesticides and fertilizers are used to manage weed growth and to protect the produce from mold and diseases. Organic meat, dairy, poultry, and eggs essentially tells consumers that these foods are free of added growth hormones and antibiotics.
In order for a food to be labeled as organic, it must meet all standards regulated by the USDA. Government-approved inspectors must first check to make sure farms growing organic foods adhere to USDA organic standards. Once this process occurs, then the foods are able to be labeled as USDA organic certified. But the labeling can get confusing: a label that reads “organic” does not necessarily mean that the product is completely organic. In fact, a product only needs to contain 95% organic ingredients to bear the label “organic” according to USDA rules. Still sounds confusing? That cereal you buy from the supermarket may not be organic, even if it contains organic ingredients. According to the USDA, foods containing less than 95% organic ingredients are not allowed to be labeled as “USDA organic” even though they contain organic ingredients. Instead, they can only be labeled with the seal “made with organic ingredients.”
Are organic foods, considered to be more nutritious than non-organic foods? Not necessarily. Researchers have not yet found much proof that organic foods are indeed more nutritious or make a difference in people’s health. In one study, Dr. Crystal Smith- Spangler of Stanford University School of Medicine looked at differences between people eating organic vs non-organic meat, and their risk of having Campylobacter infection, a bacterial illness that arises from food. She found that the risk of getting the infection was equal regardless of the type of meat that was eaten. Interestingly, researchers have found that while organic foods are marketed as highly nutritious, oftentimes organic food actually contains high and unhealthy amounts of sugar and salt that were added to the foods to give them extra flavor. Researchers fear that consuming high amounts of salt and sugar could lead to increased risk of heart disease, diabetes, and high blood pressure, and therefore one should be cautious to read nutritional content labels on organic foods.
But there could be benefits to eating organic foods. After all, they contain fewer pesticide residues that non-organic foods. Plus, they are environmental-friendly, as they decrease pollution being released into the environment generated from artificial pesticides. Some simply prefer the taste over non-organic foods.
While there are pros and cons to “going organic”, always remember to read the labels on organic foods carefully to make sure you are getting 100% organic before you decide to break the bank.