Many people have concerns about the quality of the food they are eating, and have turned to buying local and organic produce in an attempt to get healthier, chemical-free foods. But the concern is often that buying organic really doesn’t make a difference. So let’s take a look…
The primary concern is that organic food isn’t regulated; meaning buying organically-labeled foods doesn’t ensure they are actually organic. We have come a long way in this field, and to label food as organic means abiding by strict government- standards for organic food production, and must be certified by an accredited certification body. In order to be labeled “organic,” the food MUST contain at least 95% organic ingredients.
While research hasn’t proven organic foods to be higher in nutrients than non-organic foods, aside from a select few the primary benefit of organic foods is less exposure to chemicals.
Pesticides are known carcinogens with 60% of herbicides, 90% of fungicides and 30% of insecticides known to be carcinogenic (cancer –causing). Studies are now finding pesticides in the urine of our children, but much less in children who consume organic produce.
This stresses the importance of washing your fruits and veggies, and soaking your produce in organic veggie wash. Water alone isn’t enough to get rid of the residues, since pesticides are created to be water resistant in order to withstand rain.
The last objection that most people have is the price in buying organic produce. I encourage buying organic as often as possible. But if you want to buy organic on a budget, the Environmental Working Group has a great list of foods that are best consumed organic, and those that are a little safer to eat non-organic: The Dirty Dozen and the Clean 15.