Nearly every supermarket and food store has a section dedicated to organic foods. But what exactly are organic foods? What qualifies something as being 'organic'? And is organic any better?
By definition, organic refers to pertaining to or originating from living matter. So, in theory, all foods, regardless of the number of chemicals or pesticides used, are organic. However, organic has now taken on a contemporary definition. For foods to be classified as 'organic', they must be produced without most pesticides, synthetic or sewage-based fertilizers, bioengineering, or ionizing radiation. As long as a product contains 95 per cent pesticide-free and chemical-free ingredients, however, it may then be classified as organic in some instances.
Because of the numerous concerns about the methods and products used in farming, organic foods have attracted a large following. Consumers believe that some of the chemicals and pesticides may be unsafe, and that limiting personal intake of the substances in question would be in their best interests. When consumers began to follow the organic trend, there were issues with products falsely advertised as 'organic'.
In an effort to ensure that everything advertised as 'organic' is actually organic, many agencies have created a definition of organic. Any producer following the preset criteria may then show the agency's logo, and consumers can be certain that the products they purchase are, in fact, organic as advertised. The United States Department of Agriculture, QMI-SAI Global, the Food Standards Agency, and others have created their outlines for organic, and their logos may be seen on numerous organic products, ranging from produce to personal care.
Generally, for a product to be considered organic, it must include the following: it must be produced without the vast majority of chemicals, pesticides, and fertilizers; it cannot be bioengineered or altered in any way; and it must be grown in a field that has not been exposed to any chemicals for at least three years. Depending on the agency, some other criteria may be included.
James Cleeton, policy projects coordinator at the Soil Association, listed a number of features that comprise an organic diet. These features include: a reduced amount of toxic chemical ingestion, no ingestion of genetically-modified foods, a reduced intake of additives and colourings, an increased consumption of vitamins, minerals, fatty acids, and antioxidants, and the potential to lower the risks of cancer, coronary heart disease, allergies, and hyperactivity in children.
The consumption of pesticides is of great concern. The present guidelines for produce allow the use of over 400 different chemicals. For example, some types of apples may be sprayed with up to 36 different pesticides, no more than 16 times. Possibly the greatest issue is the 'cocktail effect'. The effects of some pesticides on humans are known; however, it is impossible to know the effects of combinations of different types and quantities of pesticides. Some pesticides have been linked with male impotency, certain birth defects, and even Parkinson's disease.
"Organic food contains fewer residues of pesticides used in conventional agriculture. Buying organic is one way to reduce the chances that your food contains these pesticides," said Sir John Krebs, chair of the Food Standards Agency.
One definite positive of organic foods is the lack of additives and colourings, which have known links to allergies, asthma, and growth retardation. Additionally, organic foods are never bioengineered or altered. There have been no large-scale or in-depth studies performed on the effects that genetically modified foods (GMOs) have on humans, so very little is known about the consequences of a diet high in GMOs.
Mixed results in studies about the nutritional benefits of organic food are quite common. Many studies have found organic produce to be significantly healthier, while others have found that organic produce was just as beneficial as normal produce. However, nearly every study has noted that the growing conditions, area, climate, and soil are variables that play significant roles in the nutritional quality of produce.
Organic farming carries some negatives with it as well. Without commercial fertilizers and pesticides, organic produce is often smaller in size and yield. The quality of the soil is depleted as a decreasing number of nutrients remain in the soil. Natural manure fertilizers carry the risk of E. coli poisoning. Organic crops are easy fodder for pests because there are no highly effective chemical deterrents. Running a successful organic farm takes an incredible amount of skill, as many of technology's most effective breakthroughs in agriculture are no longer usable. A direct effect of these limitations is a higher price tag than the same product grown with pesticides and chemicals. Most organic foods cost twice that of their non-organic equivalent.
So, is organic food any better? Considering the health risks posed by some chemicals and pesticides: definitely. With regards to nutritional value: maybe. Thinking about costs: not at all. The best thing to do is to become informed. Do your research beforehand and learn about the pros and cons of going organic. From there, you can create an educated opinion and then decide if organic is for you.
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