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Note: this article was orginally published in the July, 2000
issue of SELF magazine. Therefore, please keep the date of it
in mind since it is considerably older. However, I do think there
is a lot of good information here. Although, I wish they would
have pushed the environmental issue a little harder. Organic farming
is so much better for our planet. -- Heather
When to go organic
The Environmental Working Group, a nonprofit organization in
Washington, D.C., has compiled a list of produce most and least
likely, in nonorganic forms, to contain pesticide residue. Use
this to decide when to buy organic. If you don't see a food here,
it means that if falls somewhere in between.
Try to Buy Organic:
Apples
Apricots
Bell peppers
Cantaloupe (Mexican)
Celery
Cherries (USA)
Green Beans
Peaches
Spinach
Strawberries
Fine to Buy Nonorganic:
Avocados
Bananas
Broccoli
Brussels sprouts
Cauliflower
Corn
Grapes (USA)
Onions
Plums
Scallions
Sweet potatoes
Watermelon
Organic Food: Should you bother?
A new what's worth-it guide
Susan Schneider of Houston stands in line at her local grocery
store with a shopping cart piled high with produce -- all organic.
"Even though it's priced higher than regular food, I always
buy organic," says the 50-year-old interior designer and
breast-cancer survivor. "I think more people are getting
cancer because of the pesticides and hormones being added to foods."
Schneider isn't alone in her beliefs. Organic sales are five
times higher than they were a decade ago. That number stands to
go up because the United States Department of Agriculture (USDA)
recently proposed strict national standards to dictate which foods
can be called "organic" and which can't. "Until
now, the lack of regulation allowed marketers to differ on what
they could label as organic," says Kathleen Merrigan, administrator
for agricultural marketing services at the USDA. By the end of
this year, when the new regulations are finalized, you'll be able
to eat easier knowing that all organic farmers will be held accountable
to the same guidelines. But what are those guidelines -- and are
they worth paying for? SELF took a look.
What exactly does "organic" mean?
When the USDA's regulations are in place, the word "organic"
on a label will mean that the food contains (with a few exceptions)
no pesticides, sewage sludge, added chemicals, preservatives or
genetically modified organisms (which are created when plants
and animals are injected with genes from different species to
make them easier to grow or raise for market). Farm soil must
be free of these substances for three years before any crops grown
in it can be considered organic. Organically raised animals can't
contain GMOs or be given hormones or antibiotics. Irradiating
foods (zapping them in order to kill bacteria or insects) will
not be allowed.
Could eating organic reduce my risk for illness?
Probably, but opinions vary on how significant the health gain
is, the USDA officials are careful to point out that the term
"organic" doesn't mean a product is better for you.
Let's start with pesticides -- banned from organic food. "Pesticides
are hazardous chemicals," notes David Pimentel, PH.D., professor
of ecology and agricultural science at Cornell University in Ithaca,
New York. "It can't hurt to reduce your exposure to them."
Furthermore, the World Health Organization reports that commonly
used pesticides could be a cause of cancer, immune disorders,
neurological illnesses and sterility. The Environmental Protection
Agency (EPA) is reevaluating the safety of more than 10,000 pesticide
tolerance levels and has already disallowed 39 percent of those
levels previously considered safe.
But is the amount of pesticides in your food enough to make a
difference? No one knows for sure. In a recent Consumer Reports
test, 77 percent of nonorganic food had pesticide residue, and
the FDA estimates that 1 to 2 percent of produce contains more
residue than is considered safe. Dennis Avery of the Hudson Institute,
a nonprofit research organization in Indianapolis, says the exposure
is low enough that you don't have to worry. "It's higher
doses that turn pesticides into poison," he says. However,
Marcia Mulkey, director of EPA's pesticide program, is more cautious.
"You can't measure the pesticide doses you're getting from
a particular apple or carrot," she says. "Eating foods
-- even with small amounts of pesticides -- adds up."
Organic may have a more definite health edge when it comes to
antibiotics and growth hormones. Cows given hormones to boost
milk production often get infections and need antibiotics (the
drugs are also given to animals to promote growth). The more antibiotics
used, the more likely animals will harbor antibiotic-resistant
bacteria and pass them on to humans through meat and milk. This
in turn could make us resistant to antibiotics.
Finally, does the fact that organic food can't be irradiated
make it safer? Some people claim so, but scientists agree that
the benefits of this bacteria-killing method outweigh any risk.
Chalk up a point for nonorganic farmers.
Does organic food contain more bacteria than nonorganic?
Probably not. This common claim is often made by organic opponents
because organic farmers sometimes use manure as fertilizer. But
a recent study from Georgetown University that compared more than
500 organic and nonorganic foods showed just a 5 percent different
in bacteria levels. That's because organic farmers used composted
manure that's exposed to high temperatures to kill harmful microorganisms
like E. coli (Conventional farmers who use manure also
use the composted form.) But wash everything -- many hands touched
your food between the farm and your plate.
Is organic food more nutritious?
No. Organic produce may have slightly elevated levels of minerals
(because it's grown in richer soil), but the difference isn't
enough to affect your health.
Will I help the environment if I buy organic?
Undoubtedly, since organic farmers generate less pollution. Critics
say total conversion to organic farming would harm the environment
because it produces lower crop yields, requiring farmers to use
more land. However, supporters content that organic crops produce
just as well after a short transition. If you want to buy organic
some of the time (but not all of the time) the guide above can
help you decide.
Kate Murphy is a freelance journalist in Houston. |
