“People are applying the precautionary principle to their own lives by purchasing food that has not been produced by industrial methods. From the simple stance of hazard avoidance, organically produced food is the best option that we have.”
–Dr. Vyvyan Howard, toxicopathologist at the University of Liverpool, UK
What is Organic Produce?
Organic produce must be grown and handled according to strict standards. Farming procedures can include no chemical input, and no prohibited substances may be applied to land for three years before it’s yield is considered organic. Organic farms are annually inspected by a third party certifying agent accredited by the U.S. Department of Agriculture (USDA) to ensure these standards are met. Organic farmers utilize ecologically integrated practices including cover cropping, use of beneficial insects, and crop rotation.
Choosing Organic Food is Beneficial for your Health
Organic fruits and vegetables don’t simply taste amazing, they are also nutritionally rich. Farming methods that utilize agricultural chemicals and crops grown with these methods are commonly called conventional. Conventional farming utilizes artificial fertilizers which produce lush growth by swelling produce with water. Organically grown produce contains more “dry matter” (i.e. food). This is one reason organic produce contains higher levels of nutrients on a pound-for-pound basis when compared to conventionally grown produce. In her essay Nutritional Quality of Organic Versus Conventional Fruits, Vegetables, and Grains American nutritionist Virginia Worthington asserts that choosing organic food over conventional food can make the difference between achieving the recommended daily allowance of certain nutrients.
Evidence is emerging that phytonutrients and antioxidants that are a part of the plant’s own defense system are present in greater amounts in organically grown produce. This is because the organically grown plant must rely on it’s own natural defenses rather than relying on protection from pesticides, herbicides, fungicides, and other agricultural chemicals. Higher levels of lycopene have been found in organic tomatoes, polyphenols in organic potatoes, flavonols in organic apples, and resveratrol in organic red wine.
The mainstream food industry regularly claims that pesticide residue in conventional food is in very small amounts and within acceptable safety limits. Conventional food proponents also claim that pesticide residue is no threat to human health. However, most standards that determine the amount of pesticide residue that is considered safe only set standards for individual pesticides. These standards do not take into account the residue from a combination of agricultural chemicals.
Emerging research confirms that a combination of agricultural chemical residues, when acting together, can increase toxicity up to 100 times. In unison these agrochemicals can result in reproductive, immune, and nervous system effects not expected from individual chemical residue. Israeli researchers have associated symptoms such as headaches, tremor, depression, lack of energy, poor memory, anxiety, nausea, indigestion, and diarrhea with the ingestion of pesticides. Belgian researchers have found that women diagnosed with breast cancer are six to nine times more likely to have the pesticides DDT or hexachlorobenzene in their bloodstream compared to women who do not have breast cancer.
Most alarmingly, many agricultural chemicals used in conventional food production in the United States are regulated by the U.S. Chemical Weapons Convention. They are regulated by this entity because they become harmful chemical weapons when used in greater amounts.
Choosing Organically Grown Food is Good for the Planet
Organic farms utilize practices that sustain diverse ecosystems and build healthy soil. They do not use or discard chemicals that harm soil, water, or wildlife. Instead, organic farms work in harmony with nature by respecting the balance demanded of a healthy ecosystem. Wildlife is encouraged by including forage crops in rotation and retaining fence rows, wetlands, and other natural areas.
When calculated per unit of area or per unit of yield, organic farms use less energy and produce less waste then conventional farms. For example organic farms do not produce waste from pesticed packaging materials.
Organic farmers work in harmony with nature by respecting the balance demanded of a healthy ecosystem. Organic farmers continue to lead the way, largely at their own expense, with innovative research aimed at reducing agriculture’s impact on the environment.
Where Can You Find Healthy and Delicious Organic Food?
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Farmer’s Markets: A farmer’s markets is a wonderful place to connect with the people who grow your food and purchase from them personally.
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Organic Farms: Go directly to the farm to get your organic produce. Find organic farms in your area online, in the phone book, or inquire at your local health food store.
- Community Supported Agriculture (CSA) Programs: Through a community supported agriculture program a farm or group of farms offer premade produce boxes for pick-up or delivery.
- Health Food Stores and Co-ops: Many health food stores and food co-ops have extensive organic produce selections.
- Supermarkets: A good number of supermarkets now carry organically grown food and some have designated organic sections.
Purchase organic food today, your demand will create more organic choices tomorrow. Vote with your dollar to make sure organic food becomes a healthy standard. Your taste buds, your body, and the planet will thank you.
Read my Yahoo! article Going Green in the Kitchen Without Spending All of Your Green
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