When it comes to organic eating I know you must have a lot of questions.  Are they safer, are they of superior quality, are they more nutritious, is the additional cost worth it and is taste compromised?  We’ll take a look at organic eating as they compare to their traditionally grown nemesis and you get to decide.

You’re in a bit of a quandary as you meander through the produce section of your local food chain.  You could choose a regular navel orange or another that has a very noticeable organically grown label.  Both are round with finely textured skins, bright in color with about the same inches in diameter. Both provide vitamin C and antioxidant properties and both are free of fat, sodium and cholesterol so we know their better for your waistline.

The traditionally grown orange obviously is less in price and you’ve received no complaints from your family about the taste in the past.  But there’s something that draws your attention to the the label that says “USDA Organic” on the organic orange.  What message does such a label denote?  Is one orange better for you than the other?  Is it organic eating more nutritious?  There are obvious differences between organic eating and non-organic eating and its wise to equip yourself with such knowledge.  A better informed consumer is able to make better food choices.

Traditional farming vs. Organic farming

Organic refers to the way that certain farmers grow and process their foods.  Such foods include fruits, vegetables, meat, dairy and grains.  Organic farming’s goal is to help preserve our natural resources as it relates to soil and water.  In addition, this helps reduce pollutants in the air. There are many in which organic and traditional farmers grow their food as evidenced in the chart below:


Organic Growing Traditional Growing
Only use natural fertilizers, such as compost or manure to feed both the soil and plants Use fertilizers to facilitate plant growth
Uses alternative methods such as mating disruption or traps to help reduce pests and disease Use pesticides to reduce insects and diseases
Uses alternative methods to help manage weeds such as crop rotation, tilling and hand weeding and using mulch Chemical herbicides are used to manage weeds
Helps minimize diseases in animals by providing them with clean housing and rotational grazing.  Animals are given organic feed and they are allowed in the outdoors. Animals are given antibiotics, growth hormones and medications to prevent disease and to increase growth spurts

For a product to be labeled organic it must meet stringent guidelines handed down by the U.S. Department of Agriculture (USDA) and also be certified.  Organic foods are regulated by how they’re grown, handled and processed.  If farmers produce less than $5,000 they are except from the certification process must they still must follow the same government guidelines to place the organic label on their products.

The seal is voluntary but most farmers who grow their food organically choose to put the label on their products.  Their are basically three designations that products that are produced organically can carry.

  • 100 percent organic. Products that are completely organic or made of all organic ingredients.
  • Organic. Products that are at least 95 percent organic.
  • Made with organic ingredients. These are products that contain at least 70 percent organic ingredients. The organic seal can’t be used on these packages.

Organic Eating: To Eat or Not To Eat?

There are several things that you should consider before making your decision to shell out the extra bucks for organic products:

Nutrition
Despite what you may hear there is no conclusive evidence that proves that organic eating or food that is organically grown is more nutritious than traditionally grown food. Yes, organic foods do wear the USDA label but there is no evidence to support that they are safer or more nutritious.

Quality and appearance
Both organic foods and those grown traditionally must meet the exact same quality and safety standards.  You’ll find the biggest differences between the two in the way they are produced, processed and handled.  Organic fruits and vegetables tend to spoil faster because they are not treated with preservatives.  Also, you don’t get those perfectly round shapes and those gigantic sizes as you do with a lot of conventional foods.  Many organic fruits and vegetables tend to be odd shapes and smaller sizes.

Pesticides
Pesticides used by conventional farm growers to treat crops from insects and other diseases leave residue on the produce.  If you wish to limit your exposure to residue then it would be to your advantage to buy organic food.  However, the residue found on fruits and vegetables do not post any major health risks.

Environment
Some shoppers buy organic foods for no other reason but to help the environment which is not a bad reason for organic eating.  As we mentioned earlier, organic production is designed to help our environment by reducing pollution and conserving soil and water.

Cost
Organic foods cost more than non-organic counterpart because the process of growing is more labor intense.  For example, a farmer usually weeds his garden by hand rather than using herbicides.  In addition to extra labor they are more expensive because of the tighter government regulations that they are subjected to.

Taste
Some people say they can taste the difference when they drink out of one type of wine glass as compared to another.  Well, people say the same things about eating organic vs non-organic foods.  Taste is a rather subjective quality in food as we know and more importantly than taste should be freshness.  All things being equal the fresher the product the better the taste.

Other notable things to be aware about organic eating

  • Natural and organic foods are not the same.  If they products don’t have the USDA sticker on them they are not organic.
  • All products label organic are not necessarily healthier.  Many organic products labeled organic may still be high in sugar, salt, fat or calories.
  • Buy fruits and vegetables that are in season and to get them when they’re the freshest buy on date of delivery.
  • Wash fruits and vegetables thoroughly with water to reduce your exposure to dirt and bacteria.
  • Peeling fruits and vegetables reduces the fiber and nutrition that you get from them.
  • Residue from pesticides is known for collecting fat so its best to remove the skin from poultry, turkey and fish.

Related posts:

  1. Eating Healthy Food: What You Eat Matters

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