My first organic purchase was in 2000. My then boyfriend (now husband) and I were shopping at a Whole Foods in Southern California. After hearing about how conventional chickens were treated, we became committed to buying organic eggs and chicken. Soon after that, organic dairy and soymilk followed. But it took another four years for us to make the jump from conventional or organic produce, and another two years after that to buy almost exclusively organic foods. Now we seek out local organic farms and farmers markets and mostly shop at natural grocery stores featuring every organic item imaginable. We have seen an increase in the amount of our grocery bills, but after much thought, we have decided that we are not simply wasting our money on overpriced food, as my frugal mother might see it. We are supporting a form of agriculture that we’d like to see more of. We are supporting better health–for us, our child, farmers, farm animals, and our environment.
What exactly does organic mean? In 1990, congress passed the Organic Foods Production Act and twelve years later (yes, it took them a whopping 12 years to figure this out!), the USDA finally established the organic standards that would define what organic food was1. Organic crops must be grown without the use of synthetic pesticides or fertilizers; rather, biological and botanical methods may be used, such as in introducing certain bugs that might control pests. The fertility of soil must be maintained through the use of compost, which adds needed nutrients like nitrogen to soil (conventional farming uses chemicals to accomplish this). Sewage sludge may never be used on organic soil, although 60% of municipal sewage sludge produced in the U.S., which can contain toxic heavy metals2, is added to conventional soil3. In addition to using compost, organic soil fertility can be maintained through the use of cover crops, which are plowed into the soil to restore nutrients, and crop rotation to prevent disease and pest infestation. Animals used for meat, eggs, or milk must eat organically produced feed and can never be given growth hormones (conventional cows are frequently injected with rBGH to increase their size and milk production) or antibiotics. If organic animals become sick and are injected with antibiotics, they cannot be sold as organic, nor can their eggs or milk. Organically raised animals must have access to the outdoors and organic cows, a ruminant animal whose digestive system is not designed to eat a diet of grain, must have access to pasture and grasses (a practice that appears not to be as well enforced as it should be). No food labeled as organic may be genetically modified or contain any GMO’s. And organic food cannot be treated with irradiation–electrical beams of energy used to kill bacteria in poorly raised and handled meat, or to kill fruit flies in certain fruits coming from overseas2. Most importantly, the organic certification means that the farmer producing the food has kept stringent records of all his activities and has been inspected by the USDA, via planned and surprise visits1. This final requirement is what separates a certified organic farmer from one who claims his food is raised organically, even though he is not certified. This farmer’s food more often than not will be labeled with the ambiguous “All Natural,” an unregulated statement that should carry an asterisks followed by more specifics.
Great. These organic rules sound nice, but what does that mean for you? Is organic food, with all its rules and regulations, any better than conventionally grown food? Most certainly, this depends on what matters to you. If you want to reduce the amount of pesticides accumulating in your body, the answer is a resounding yes. If you are concerned about whether or not organic foods are more nutritious, the answer is a little less clear. If you are concerned about the treatment of animals, sadly, the answer is even more vague.
When it comes to children and pesticides, it doesn’t hurt to stop and use some common sense before delving into the research. Pesticides are designed to kill pests. Certainly this can’t be good for the small, developing bodies of infants and children. Remember that a child’s body is immature, including her liver, so she is not as well-equipped as an adult to handle any toxins she consumes. Also remember that safe levels of pesticides are almost always established for adults, and not children. Because children are growing so quickly, their cells are dividing rapidly, and rapidly dividing cells are the most susceptible to carcinogens. Children have a higher percentage of body fat compared to adults and many pesticides are fat-soluble so their bodies may be storing more of them. Children also consume a diet higher in fat and if that fat comes from non-organic sources, such as whole milk, butter, and peanut butter, they may be consuming more pesticides. For all these reasons, it makes sense to worry about the pesticides children consume through conventional foods.
Now for the research, which suggests that pesticides are indeed a serious risk to children3. According to a 1993 report by the National Academy of Sciences (NAS), chemicals are up to ten times more toxic for children than adults. From ages one to five, children eat three to four times more food per pound of body weight than adults4. Often this food contains some of the highest residues of pesticides, such as apples and peaches. Doctors Landrigan and Needleman, authors of the book Raising Children Toxic Free, estimate that 80-90% of childhood cancer is caused by exposure to carcinogens in their environment5. Pesticides certainly are one source of carcinogens in our environment. But are these pesticides in high enough quantities to be detected in children’s bodies? In 1998, a researcher at the Department of Health at the University of Washington tested children in the Seattle area to see if he could detect pesticide residues in their urine. He was specifically looking for a class of pesticides called organophosphates. These chemicals inactivate enzymes used by the nervous and endocrine (hormonal) systems. Initially, the researchers hypothesized that children living near farms would have the highest levels of these pesticide residues, but it turned out that children living in the city did6. This means the primary route for entry was through the consumption of conventional products. Interestingly, of the 110 two to five year olds tested, one had no signs of any pesticide metabolites. When the researchers followed up on this, they found that that child’s family ate organic foods almost exclusively7. A follow up study in 2003 showed that children consuming conventional foods had pesticides six to nine times higher than children who ate organic foods8.
What about us adults? Are pesticides dangerous to our fully grown bodies as well? Since at least 59 of the most popular pesticides in use are classified as carcinogenic9, you’d have to lean towards yes. In 2000, the New England Journal of Medicine published a study concluding that we are more likely to contract cancer from environmental pollutants like pesticides than we are from hereditary causes10. Sadly, even pesticides that have been banned for decades are still correlated with cancers today. For example, breast cancer patients in Belgium were five times more likely to have high levels of DDT in their breast tissue11. Here in the U.S., a 2001 report by the U.S. Geological Survey found one or more pesticides in 90% of water and fish samples from streams, and in 50% of all wells12. And pesticides aren’t the only concern; synthetic fertilizers are also a potential problem, as the nitrates from them can form carcinogenic nitrosamines when they enter the water table. Excessive nitrates have been found in the municipal drinking water of farm states, such as Iowa, where women who drink tap water were almost three times more likely to develop bladder cancer than those who drink bottled water13. The good news is that eating a diet of organic foods can reduce your exposure to pesticides. A study looked at the pesticide residues of 94,000 food samples from 1994-1999 and found that organic foods had pesticides on 23% of the samples, while conventional foods had testable levels of pesticides on 73% of the samples (this percentage was higher–90%–in apples, peaches, pears, strawberries and celery). The conventional foods also had multiple pesticides on them and an overall higher level of pesticide residue than the organic foods14.
Clearly, consuming conventional produce exposes us to pesticides that can have an adverse affect on our health, while consuming organic produce significantly reduces our exposure. But what about nutrition? Does organic produce contain more nutrients than its conventional counterparts? The evidence here is a little less conclusive, but good sense will tell you that food grown in nutrient rich soil that is nurtured and cared for will possess more minerals, vitamins, and phytochemicals than food grown in chemically enhanced soil. One of the main reasons fruits and vegetables produce nutrients like phytochemicals is to protect the plant from disease and pests. If organic produce is allowed the opportunity to fight off disease and pests on its own, rather than be sprayed by a pesticide, it naturally follows that the produce might contain more nutrients that humans can benefit from. In fact, some research appears to suggest this is the case. A UK review of 400 published papers comparing conventional and organic foods found that organic crops were higher in essential minerals, phytonutrients, and vitamin C15. A 2001 U.S. study found that smaller, organically grown oranges contained 30% more vitamin C than larger, conventionally grown ones. The study also found that organically grown fruits and vegetables had as much as 27% more vitamin C, 21% more iron, 29% more magnesium, and 18% more polyphenols than their conventional counterparts, as well as 15% less nitrates and heavy metals16. Another study found higher concentrations of antioxidants, including vitamin C and vitamin E, in organic peaches, prunes, and pears17. This is not surprising as pesticides can block a plants ability to manufacture compounds like antioxidants and polyphenols. In addition to containing more minerals, vitamins, antioxidants, and phytochemicals, at least one study suggests that organic foods have more salicylic acid (an anti-inflammatory compound used to synthesize aspirin). Scientists in Scotland found that organic soups contain 600% more salicylic acid than nonorganic soups18.
Unfortunately, studies like these have not convinced everyone that organic foods are more nutritious than conventional ones. The studies are either inconsistent or too specific to one type of food or the nutrient in question is only marginally higher in organic produce. British, French and Swedish government food agencies have decided that there is not enough substantial evidence to conclude that organic food is more nutritious than nonorganic food19. However, just because the science may not be conclusive yet, doesn’t mean that it won’t be in the future. I agree with what New York Times journalist and author Michael Pollan (The Omnivore’s Dilemma) has to say: “The science might still be sketchy, but common sense tells me organic is better food–better, anyway, than the kind grown with organophosphates, with antibiotics and growth hormones, with cadmium and lead and arsenic (the EPA permits the use of toxic waste in fertilizers), with sewage sludge and animal feed made from ground-up bits of other animals as well as their own manure.”20
No discussion on why we should eat organically would be complete without at least a brief glance at the impact of organic farming on the environment. In many ways, conventional farming is detrimental to the environment. Fields fertilized with synthetic fertilizers will lose between 50 and 65% of its nitrogen and soil carbon over 50 years21. Soil erosion is also a bigger problem with conventional farming practices22. In contrast, organic farming fosters biodiversity and reduces pollution from nitrogen run-off2. One half to two-thirds of the nitrogen applied to conventional fields makes its way into rivers and other ecosystems, and eventually into our oceans21. Organic farming also stores more carbon in the soil, which helps offset carbon dioxide emissions that are affecting climate change2. A 23-year study of the carbon stored on a model farm calculated that if organic farming were applied to all the farmland in the U.S., 580 billion pounds of excess carbon dioxide could be sequestered into the soil every year, or about four times the CO2 that would be saved if every car and truck in the U.S. had double the fuel efficiency23. In addition to carbon dioxide sequestration, organic farming also uses less energy and fossil fuels than conventional farming. A British study found that organic crops use 35% less energy than conventional crops, and that organic dairy used 74% less energy22. And when it comes to the use of pesticides, clearly organic farming is better for the environment. Pesticide use in the U.S. more than doubled between 1931 and 199724. This is alarming because the pesticides used in conventional farming are not contained solely to the farmland and crops on which they are sprayed. They are entering the environment too. More than 90% of water and fish samples contain at least one pesticide, about 50% of all groundwater contains one or more pesticides, and pesticides that were banned in the 60s and 70s are still present across the country (including Dieldrin and DDT, which is still found in the bodies of Americans today despite being banned in 1973)22.
Perhaps you would like to eat more organic foods, but are deterred by the cost. Price is certainly one of the most important factors affecting how we choose our food, along with taste, quality, safety, and nutrition. In certain areas of the country, availability may be a problem. If so, shop around more. Just because your closest grocery store doesn’t carry organic foods doesn’t mean they aren’t available to you. Try other stores or look for farmer’s markets, nearby farms, or a CSA (community supported agriculture–where you “buy” into a farm and then receive produce from it for several months out of the year). If organic food is available, but the cost of it concerns you, I urge to examine the price more closely. By most estimates, organic food costs 20-25% more than conventional food9. But this varies wildly depending on what you are buying. In my area, organic bell peppers are noticeably more expensive than conventional ones (by several dollars per pound), but organic bananas, strawberries, lettuce, and broccoli are often the same price or only 10-20 cents more. Just recently, we discovered an organic farm only a 25 min drive from us that offers organic colored bell peppers for less than conventional ones at the grocery store. So don’t just blow off organic food because it seems more expensive. With a little bit of effort, you can often find more affordable organic food. Or you can buy the more affordable organic foods and for the ones out of your price range, continue to buy the conventional version. It’s also important to remember that while conventional foods seem cheaper to you, they are not cheaper to society in the long run. Nutritionist and author Marion Nestle argues that ethics, not nutrition or personal health, is her reason for buying organic foods. The true value of organics, according to her, “comes from what they do for farm workers, who have lower pesticide exposure; for animals, who are more humanely treated; for soils, which are enriched and conserved; for water supplies, which have less fertilizer runnoff; and for other environmental causes.”2
If you do decide to try to eat more organically, try starting small. Large, drastic changes are hard to maintain. Like I said, it took my husband and I six years to make the slow switch to buying almost everything organic. The most important foods to buy organic are the ones higher up on the food chain–meat, poultry, dairy, eggs, etc. These foods have more time to absorb and store dangerous pesticides and thanks to their fat content, are better at storing pesticides and delivering them to you when you consume them. Unfortunately, most organic beef, pork, chicken, dairy, and eggs are still produced in factory farms associated with conventional production. These animals are still fed grain, albeit organic, and are confined to crowded pens or in the case of chickens, barns. Organic brands like Horizon and White Wave (makers of Silk) are actually owned by larger companies that produce primarily nonorganic foods. There have even been some complaints to the USDA that Horizon’s dairy cows do not in fact have access to pastures, as their labels claim (our cows “make milk the natural way, with access to plenty of fresh air, clean water and exercise”)2. The USDA is attempting to amend the “access to pasture” description of the organic label, as it currently is too vague and difficult to enforce. In the meantime, if possible, try to choose local, farmer-owned, organic dairy, meat, and eggs when you can. This is a topic I will try to delve into more in the future, but if you are curious about how big organic companies really treat their animals and dairy cows, read The Omnivore’s Dilemma by Michael Pollan.
When it comes to produce, not all fruits and vegetables are treated equally with pesticides. Ones with thin skins, for example peaches, are often sprayed more heavily. The Environmental Working Group has tested a variety of produce and says that ones that contain the most pesticides and are the most important to buy organic include peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, lettuce, imported grapes, pears, spinach, potatoes, and carrots. The produce with the least amount of pesticide residues include onions, avocados, frozen sweet corn, pineapples, mangos, frozen sweet peas, asparagus, kiwis and bananas. To see the list in its entirety, visit the EWG’s Food News site. Don’t forget that processed food is still inferior to whole foods, even when it’s organic. There are organic versions of sports bars, granola bars, tv dinners, and sugary cereals that still are not good for your health, even though they are organic. If you are hesitant to try organic foods but have young children, consider buying organic food for them–at least for foods like yogurt, peanut butter, apples (and apple products), peaches, and strawberries. It’s especially important to buy organic dried fruit (raisins!) for children, as you can’t wash any residue off them and their dried format concentrates the pesticides.
So. . . do you eat organic? If so, how come? Where do you buy your organic food? If you do not eat organic foods, how come? Please share your experiences in the comment section!
Sites worth visiting:
http://www.organicvalley.coop/pdf/organic_steingraber.pdf
http://www.foodnews.org/
http://www.localharvest.org
http://www.organicconsumers.org/
http://www.doortodoororganics.com/
1. Nestle, Marion. What to Eat. New York: North Point Press, 2006.
2. Singer, Peter and Jim Mason. The Way We Eat: Why Our Food Choices Matter. Rodale, Inc. 2006.
3. Fromartz, Samuel. Organic, Inc. Orlando, Fl: Harcourt, 2006.
4. National Academy of Sciences. Pesticides in the Diets of Infants and Children. Washington, D.C.: National Academy Press, 1993.
5. Fenske, Richard A. et al. Biologic Monitoring to Characterize Organophosphorus Pesticide Exposure among Children and Workers: An Analysis of Recent Studies in Washington State. Environmental Health Perspectives. 2005: 113 (11).
6. Needleman, Herbert and Philip Landrigan. Raising Children Toxic Free. New York: Avon Books, 1995.
7. Lu, Chensheng, et al. Biological Monitoring Survey of Organophosphate Pesticide Exposure among Preschool Children in the Seattle Metropolitan Area. Environmental Health Perspectives. 2001: 109 (3).
8. Curl, Cynthia, et al. Organophsophorus Pesticide Exposure of Urban and Suburban Preschool Children with Organic and Conventional Diets. Environmental Health Perspectives. 2003; 11: 377-382.
9. Meyerowitz, Steve. The Organic Food Guide. Globe Pequot Press, 2004.
10. Lichenstein, Paul, N Holm, and K Pia. Environmental and Heritable Factors in the Causation of Cancer. New England Journal of Medicine. 2000: 343 (2).
11. Charlier, C, et al. Occupational and Environmental Medicine. 2003: 60, 348-351.
12. Agricultural Pesticides: Management Improvements Needed to Further Promote Integrated Pest Management. General Accounting Office GAO-01-815. August 2001: 4.
13. Croen, Lia, Todoroff, Karen, and Gary Shaw. Maternal Exposure to Nitrate from Drinking Water. Epidemiology. 2001; 11 (3): 325-331.
14. Baker, Brian, et al. Pesticide Residues in Conventional, IPM-Grown and Organic Foods: Insights from Three U.S. Data Sets. Food Additives and Contaminants. 2002: 19 (5).
15. Heaton, Shane. New Report Presents Evidence for Health Benefits of Organic Food. Organic Farming, Food Quality, and Human Health. Bristol, UK: Soil Association Press, 2001.
16. Worthington, Virginia. Nutritional Quality of Organic vs. Conventional Fruits, Vegetables, and Grains. Journal of Alternative and Complementary Medicine. 2001; 7 (2): 161-173.
17. Cabonaro, M, et al. Modulation of Antioxidant Compounds in Organic vs. Conventional Fruit. Journal of Agriculture and Food Chemistry. 2001; 50 (19): 5458-5462.
18. Paterson, John. Organic Food Might Reduce Heart Attacks. New Scientist. 2002: 10.
19. Sir John Krebs. Is Organic Food Better For You? Cheltenham Science Festival, June 5, 2003.
20. Pollan, Michael. “Behind the Organic-Industrial Complex,” The New York Times, May 13, 2001.
21. Tillman, D. The Greening of the Green Revolution. Nature. 1998; 396: 211-212.
22. Shepherd, Mark, et al. An Assessment of the Environmental Impacts of Organic Farming. Review for Defra-funded Project 0F0405, May 2003, 26-34.
23. Hepperly, Paul. Organic Farming Sequesters Atmospheric Carbon and Nutrients in Soils. Rodale Institute.
24. Aspelin, Arnold. Pesticide Usage in the United States: Trends During the 20th Century. CIPM Technical Bulletin 105, Center for Integrated Pest Management North Caroline State University, Raleigh, N.C., 2003.
Posted by Dora on September 25, 2007 at 4:29 pm
Sophia
I applaud you for your great research and insights,
it is a great article!
I am much more supportive of organic farmers now than ever before, especially after my cancer diagnosis and treatment. I wish I knew then what I am learning now.
I do not buy exclusively organic which is impossible
to do anyway and I am careful not to purchase conventional foods at health food stores and specialty grocery stores that charge much higher prices than conventional stores.
I see many people buying conventional foods at Whole Foods at noncompetitive prices. I personally prefer Wild Oats and Vitamin Cottage because they carry only organic and the latter has great prices.
Thanks for the “frugal” compliment! ( Frugality is a virtue, right?)
mom
Posted by Sandy Powers on October 16, 2007 at 3:40 pm
I am a breast cancer survivor who is writing a small book on organic foods. I have a pile of information, mainy which corresponds with yours but some of references are different. There are a couple of general studies I would like to mention from a couple of your sources. The studies have been mentioned in other venues. did you have to get permission from each author or could you take the general meaning of the study if you mentioned the source?
Thanks,
Sandy Powers
Posted by Sophia on October 16, 2007 at 4:17 pm
Hi Sandy,
How exciting about your book! I’d be very interested to hear more about it. You do not need permission from authors to quote their published books or studies. Just give them the appropriate credit and all is well. A lot of the studies I’ve mentioned have been written about for years in a variety of books and articles promoting organic food. I have your email address–I’ll send you an email and we can talk more about it, if you’d like.
Sophia