Let’s Talk Organic!

Everyday I get asked if buying and eating organic is really that much better. Let’s break it down.

What is organic anyway?

Simply stated, organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones.

How do you know if it’s organic?

The USDA has identified for three categories of labeling organic products:

1. 100% Organic: Made with 100% organic ingredients

2. Organic: Made with at least 95% organic ingredients

3. Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict restrictions on the remaining 30% including no GMOs (genetically modified organisms)

Products with less than 70% organic ingredients may list organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package.

Why is it more expensive?

1. Organic farmers don’t receive federal subsidies like conventional farmers do. Therefore, the     price of organic food reflects the true cost of growing.

2. The price of conventional food does not reflect the cost of environmental cleanups that we pay for through our tax dollars.

3. Organic farming is more labor and management intensive.

4. Organic farms are usually smaller than conventional farms and so do not benefit from the economies of scale that larger growers get.

Even if it is pricier, cancer and other diseases associated with toxicity are way more expensive to treat!
Does it taste better?  YES! Gourmet chefs are choosing organic products because they also believe that it taste better.
Is it more nutritious?  Some studies show that it is. Other say it isn’t.  I think the jury is still out on it.
Here is a list that I recommend you eat organic.  It’s called the Dirty Dozen:

1. Strawberries

2. Spinach

3. Kale

4. Nectarines

5. Apples

6. Grapes

7. Peaches

8. Cherries

9. Pears

10. Tomatoes

11. Celery

12. Potatoes

Last year, kale made its way onto the list's top 10 for the first time in over a decade due to new data that suggested pesticide residues on this leafy green included traces of DCPA, a herbicide known under the brand name Dacthal. This year, leafy greens, including spinach, returned to the forefront of the list.

Raisins should be included in this list. EWG experts say that 99% of nearly 700 raisin samples tested positive for traces of at least two pesticides, and one sample had 26 different pesticides. "If we included raisins in our calculations, they would be number one on the Dirty Dozen,” said Thomas Galligan, Ph.D, a toxicologist for the EWG, in a press release.

I encourage you to look for local farmers and visit local farmer’s market, they generally have a great selection.

The point is not to fixate on only eating organic.  The point is to make healthier lifestyle choice and be aware of what you’re feeding your body.  Treat your body well and it will treat you better.

Eat to live instead of living to eat!

I know this can be overwhelming.  If you’d like to work with me and have a lifestyle evaluation or a corporate lunch and learn, call at 305-271-7447.