Common Cuisine |

While many people have been buying and consuming organic foods for ten to twenty years, organic produce and organic dairy products have only recently entered the mainstream marketplace, thus becoming available to a wider section of the population. As more people purchase these foods produced by sustainable means, generally without the use of pesticides, the markets offer more choices. As more people are exposed to the opportunity, more markets make it part of their standard lineup, and the positive cycle continues.

But there are still some, maybe even quite a few, who don’t quite get what the big deal is with organics. I am likewise a recent convert, and would like to share a few insights I have gained that helped push me over the line, despite our rising food prices.

There are multiple reasons why consumers are choosing organic produce over commercially produced varieties; primary motivators are environmental, economic, nutrition and health concerns.

ENVIRONMENTAL
Speaking from a conservationist standpoint, organic farming attempts to responsibly harvest from the earth in a way that is sustainable; that is to say, it is conscious of the environmental impact of its methods, and is concerned with quality of life of workers and animals. All around us we are seeing a push toward greater environmental responsibility in our choices; and organic produce, dairy, and meat are all items we can choose as we seek ways to be responsible.

Additionally, organic products often come from local farmers, especially when one shops at a local farmers’ market. Not all farmers market vendors are certified organic, but many are still practicing sustainable methods, and the fact that they are local means that fewer global resources (i.e. fuel) have been expended to get them to market.

ECONOMIC
When all food prices seem to be rising at rapid rates, financially making the switch to organics sounds particularly painful. But the truth is that many organic products are grown and produced locally, leaving them less susceptible to price hikes due to higher fuel and transportation costs. Additionally, the farmers markets bring produce directly to the consumer, cutting out a middleman that would raise costs. Produce purchased directly from the grower also has the advantage of being fresher, meaning the consumer has a longer period in which to prepare and eat it, leading to less waste.

NUTRITION
Aside from global concerns and attempts to support the local economy, buying organics provides greater nutritional punch. Organics are better for what they HAVE. The Organic Trade Association reports that more than three dozen studies have found increased levels of various nutrients in organic produce and grain, vs. conventionally grown crops. This includes at least 25% more vitamin C and magnesium, 20% more iron, and 10% more phosphorus. This supports the logic that growing crops in actual soil with animal fertilizers—as opposed to recycled paper or water with chemical fertilizers or whatever conventional methods use—is better for the end result. Organic products also tend to contain about 15% less nitrates than traditional crops. Nitrates are one of those bad boy ingredients that should optimally be kept to a minimum.

HEALTH
Another reason to choose organic is for what it DOES NOT HAVE. Foods vary in the amount of pesticides they contain. There is a diversity of opinion about how much those pesticides really are dangerous to humans, but if one is working toward consuming all-natural foods, then organic foods are closer to that goal than traditional commercial ones. While organic farmers are held to a certain standard in production that still allows use of some chemical pesticides and fertilizers, their produce is undeniably exposed to many fewer chemicals overall by the time it reaches the consumer.

The Environmental Working Group has found that different fruits and vegetables retain different amounts of pesticides. The group has identified what they call the “Dirty Dozen”: these should be chosen organic whenever possible. The group has also identified a list of those fruits and vegetables that seem to retain none or almost none of the pesticides used in growing them, and thus can be purchased commercially without worry about possible contamination.

THE DIRTY DOZEN (Choose organic):
Peaches
Apples
Sweet bell peppers
Celery
Nectarines
Strawberries
Cherries
Pears
Grapes (imported)
Spinach
Lettuce
Potatoes

LOWEST IN PESTICIDE RESIDUE (Conventional OK):
Onions
Avocado
Sweet corn (frozen)
Pineapples
Mango
Asparagus
Sweet peas (frozen)
Kiwi fruit
Bananas
Cabbage
Broccoli
Papaya

CONCLUSION
Ultimately, if cost is no consideration, it seems wise to choose organic whenever available. However, while organics are becoming mainstream, they still represent a specialty market. So in light of our rising grocery costs, perhaps the above information can help you make an informed decision, and equip you to make good choices.

Above all else, remember this: eating lots of produce, organic or not, is always going to be a better choice than loading up on processed snacks and box dinners.