Organic Foods: What’s it Worth?
What’s the big deal? Peanut butter is peanut butter, a cow is a cow, and all apples come
from a tree. This may cross your mind when you hear about going organic. But the fact of the
matter is, organic foods are not only better for you due to their nutritional make-up, but also for
the environment because of their production practices. Along with their lack of pesticides, they
contain higher amounts of many different vitamins and minerals. And what is better than
helping your body and the environment at the same time? While you have probably heard the
buzz about organic foods, I bet you could not tell someone the specific vitamins or minerals that
are found in abundance in organic foods. I constantly hear that organic foods are better for me,
and cannot help but wonder why exactly that is. Sure, one would think that a more natural,
unprocessed food is better for their health without being given an explanation, but as the organic
food industry grows, and the “all-natural food” fad continues, I want to know the facts. How do
organic and conventional foods compare, both nutritionally and environmentally? What are the
differences in the vitamin and mineral content of both, and what are each of their specific
benefits? Why is one traditionally more expensive than the other? And finally, are organic
foods indeed worth the extra expense as well as the hassle that may come with traveling to
organic food stores? Also, you may have doubts about whether or not an item with the word
“natural,” or “organic” really is what it says it is. Let’s put these doubts to rest and reach an
understanding as to what is truly organic and what is just an all-too-common misunderstanding,
and in some cases, a marketing scheme. I want to become a part of what one may consider a
revolution in the way we eat, and I want you to as well. As young adults, our current lifestyles
easily become lifelong habits. What you eat now can affect you for the rest of your life, so why
not make it beneficial?
Organic eggs, grass-fed beef, eco-friendly water bottles, all-natural peanut butter; the
“Green Revolution” can be seen in just about every aspect of life, and what do those on the big
screen have to say about this transformation? They are all for it. At the 2004 American Music
Awards, instead of priceless gifts in well thought-out goodie bags filled with designer
accessories and perfumes, celebrities were given organic treats; Annie’s Homegrown Organic
Macaroni and Cheese (which from personal experience is delicious), organic coffee, organic
Patagonia tote bags, and a number of other eco-friendly items. (“Hollywood Goes Organic”) “I
try to eat well,” says Nicole Kidman, “only organic food.(“Nicole Kidman: Organic food &
Organic diet”)” It is apparent that the talk of organic foods and the decision to turn away from
conventional, pre-packaged and processed foods is slowly being applauded.
Being USDA Organic Certified is not a simple term that can be plastered onto a jar or
printed onto a box. There are specific regulations concerning production practices and materials.
These were laid out in the Federal Organic Foods Production Act of 1990. (“Federal Organic
Foods Production Act of 1990” 2004) The U.S. Department of Agriculture (USDA) does not
mess around when it comes to certification. In fact, on February 11, 2011 the USDA announced
the distribution of an imitation National Organic Program (NOP) organic certificate by an
uncertified operation, and released the name and location of the operation as well as the products
that may be listed as organic under this operation. The penalty for a scheme such as this can be
up to $11,000 per violation. (“USDA Issues Public Notice” 2011) Obviously, false
advertisement when it comes to being declared organic is a no small matter. So, what makes a
product organic? There are four categories for labeling organic products. “Less than 70 percent
organic ingredients” are made up of a variety of ingredients, of which less than 70% are
organic. “Made with [organic ingredients]” are products also made with a variety of ingredients;
however, at least 70% of their ingredients are organic. In “Organic” products, at least 95% of
the ingredients are organic, and “100% Organic” products contain 100% organic ingredients.
(“Summary: The USDA National Organic Program Requirement for Food Retailers and
Distributors’ 2002, pg 3) Also, the words “natural’ and “organic” cannot be used interchangeably
because natural and organic products are not the same. Organic indicates that something was
produced within the guidelines set out by the USDA. For example, they are produced without
the use of synthetic chemicals, such as pesticides. The term “natural,” however, is intended for
products that are made from things found in nature, but the term has no correlation with
pesticides, growth hormones, additives etc. Regardless of what the general public thinks, the
term natural is very loose in the food industry. The Food and Drug Administration (FDA) only
claim to regulate three things when it comes to labeling a product as natural; added color,
synthetic substances, and flavors. (“Natural vs Organic” 2006) This means that although foods
are labeled with the word “natural,” they may still contain the very chemicals organic foodies are
trying to avoid. With this said, keep in mind that “organic” is always a more reliable label than
“natural.”
If a farmer wishes to receive certification for an organic farm, they must first apply for
certification into the program. This process includes creating an organic plan as well as
complying with an annual inspection. Their crops cannot be treated with any synthetic
chemicals or poisons, and if the farm land is adjacent to a non-organic farm or non-organic
farmland, adequate buffer zones must be provided between the lands. Also, in order for farm
land to be considered organic, they must comply with organic standards 3 years prior to the
crops official recognition as organic. (“Organic Foods Production Act of 1990” 3) In order for
livestock to be considered organic, it must be fed organic feed and should not be given growth
promoters or hormones, as well as no antibiotics. Also, no medication is to be given to the
livestock, excluding vaccinations, when illness is not present. Also, livestock used for dairy
products must be handled in compliance with the certification standards at least 12 months
before the milk, or milk products are sold. (“Federal Organic Foods Production Act of 1990” 6)
These regulations are certainly not all that are listed within the Federal Organic Foods
Production Act of 1990, but provide an efficient representation of what certification entails.
As mentioned earlier, organic certification entails that no synthetic fertilizers and/or
pesticides be used in organic production. However, this does not mean to say that organic
agriculture is 100% pesticide free. Although they are produced with more sustainable practices,
they are still susceptible to synthetic material exposure. For example, although 3 years of
organic practices are required before official certification, “leftover” pesticide can still reside in
the soil and in turn, be picked up by the new, organic crops. Also, unless grown in a greenhouse,
organic crops are vulnerable to windblown chemicals from surrounding farm land. Any
pesticide residue in the U.S. that is a result of this is monitored by the Pesticide Data Program of
the USDA. While it may seem as though their susceptibility would entail little difference
between the resulting organic products and conventional products, data from the Pesticide Data
Program, along with data from Consumers Unions and the Marketplace Surveillance Program of
the California Department of Pesticide Regulation has found that organically raised foods have
been found to carry one-third the amount of chemical residue as conventional products. Also,
organic produce has been found to have one half the amount of chemical residue as the produce
grown with integrated pest management techniques which are aimed toward lower, more
acceptable quantities of pesticide use. (Crinnion 6)Note though, that products grown under
integrated pest management techniques arenot organic. These farmers are simply involved in a
transition to less chemical use, with more reliance on biological pest controls and/or crop
rotation to aid in their pest management.
The U.S. uses approximately 1.2 billion pounds of pesticides every year. (Crinnion 6) 5
billion pounds were used worldwide in 2000 and 2001, and less than .1% of these pesticides
reached their actual target pests. In 2008, the USDA conducted tests which revealed that 70.3
percent of the produce samples tested had pesticide contamination, and one in every 10 fruit and
vegetable samples were contaminated with five to 13 different pesticide residues. (“Top
Reasons…” 2008) You may be wondering if these pesticides are actually reaching our bodies in
amounts that are detectable. In 2009, the Center for Disease Control(CDC) and Prevention’s
national biomonitoring program found that in 95.6 percent of their over 5,000 person sample
with ages six and older, pesticides were detected in blood and urine samples. Of the 21 chemical
indicators corresponding to 28 pesticides that have been found on fruits and vegetables, 60
percent of Americans tested carried at least seven. (“Top Reasons” 2008)
Organophosphates are a particular form of pesticide that is of great importance when
analyzing the harmful effects of these synthetic chemicals. These forms of pesticides block
acetylcholinesterase, an enzyme that stops nerve cells from firing. When this enzyme is
prohibited, long term nervous system, which controls your eyes, ears, and sensory organs
associated with taste, smell, your skin, joints, muscles, and more (“About the Nervous System”),
can be a result. (“Top Reasons” 2008) Just last year, in May of 2010, Harvard University
researchers found the CDC’s data on organophpsphate pesticide exposure from 2000 to 2004,
which was taken from a sample of 1,139 eight to 15 year olds, revealed that every tenfold
increase in an organophosphate known as dimethyl alkylphosphate, was related to a 55 to 72
percent increase in the odds of attention deficit hyperactive disorder(ADHD) (“Top Reasons…”).
Also, a study was conducted by the Department of Environmental Health within the School of
Public Health and Community Medicine at the University of Washington in Seattle, Washington
in 2003(Curl, CL) in which 39 preschoolers were divided into two groups; children whose diets
consisted of at least 75% organic products, and children whose diets were made up of mostly
conventional products. The children whose diets were high in organic content had a lower level
of organophosphate pesticide residue in their urine. When the children whose diets were high in
conventional foods were asked to increase their consumption of organic food, the measure of
malathion and chlorpyrifos, both organophosphates, in their urine became undetectable.
(Crinnion 8) The link between higher pesticide measurements within the body and produce
consumption was also found in a study by Chensheng Lu from Emory University. His findings
concluded that concentrations of organophosphates in elementary age children, including
chlorpyrifos and malathion mentioned above, were found to be higher during the summer, when
their consumption of fresh fruit increased. And when these children switched to an all-organic
diet, they became “essentially pesticide-free.” (“Top Reasons…)
Even if organic foods did not contain the dangerous pesticides that they do, their
nutritional value is tremendous as is. Iron and magnesium are two minerals that are absolutely
critical to body function, both of which are found in a significantly higher abundance in organic
foods. A study conducted by Denis Lairon, an associate director of the web journal known as
Nutrition and Metabolism, and also a professor at the University of the Mediterranean in
France(“Editorial Board”), found that there is 21% more iron and 29 % more magnesium in
organic foods versus conventional foods. (Crinnion 5) Iron is a mineral found in the body that is
essential to specific proteins that are involved in oxygen transportation to cells, making it vital
for normal function and energy levels needed to complete even the simplest of
tasks. Magnesium is one of the most abundant minerals in the human body. Magnesium is
involved in many bodily functions including blood sugar regulation, immune system support,
muscle and nerve maintenance, and it is even beneficial to bone strength. Ascorbic acid, most
commonly known as vitamin C, which is a vitamin that must be consumed as the body does not
store it, has an incredibly important function within our body: repair. It has been suggested that
vitamin C can slow the process of artery hardening, or atherosclerosis, which ultimately results
in a heart attack or stroke. It also decreases one’s risk of high blood pressure and even some
cancers. It makes up a key component of cartilage, called collagen, therefore those who take
vitamin C supplements are less often diagnosed with osteoarthritis. (“Vitamin and Minerals
Supplement Fact Sheets”) All-in-all, vitamin C aids in the body’s immune system, vision, blood
sugar regulation, and many other functions, and lucky for organic food-eaters, it is the vitamin
that is most commonly found in a higher abundance in organic foods. There is an average of
27% more vitamin C in organic foods than conventional foods. As these nutrients have been
found in higher contents in organic foods, it has been found that their existence in conventionally
processed foods has actually decreased over the past 50 years. Also, while fish are known for
their high levels of omega-3s, organically raised dairy cattle have been shown to produce milk
containing more of these essential fatty acids. (Crinnion 7) Omega-3 fatty acids are similar to
vitamin C in that the body does not store or produce them, therefore they must be taken
in. These essential fatty acids are an important aspect of brain and memory performance, as well
as inflammation control. It may also lower one’s risk of heart disease, cancer and arthritis.
(“Vitamin and Minerals Supplement Fact Sheets”) Along with an increased amount of omega-3
fatty acids, consumption of organic milk has also been found to decrease children’s risk of
eczema, a skin disorder, by approximately 36%. (Crinnion 9)
Given the risks of conventional foods due to pesticide use, the belief and supportive
research focusing on increased vitamin and mineral content, as well as personal experience
concerning accessibility and price of organic foods, I feel that while a 100% transformation from
conventional foods is not necessary, however eating organic foods when given the opportunity,
or perhaps pursuing more opportunities to purchase organic foods, is well worth the slight
expense when it comes to time and money. There are several franchise stores, Trader Joe’s,
Whole Foods, and The Fresh Market for example, that specialize in providing the general public
with organic foods at reasonable prices. Even the common grocery stores, Harris Teeter, Food
Lion, etc., provide varieties of organic products. Next time you are shopping around at one of
the common grocery stores just listed, take a look at the “price look-up codes” on the
produce. There are more than 1,300 codes assigned to produce, and they each mean something
different. Organically grown produce will has a five digit code starting with the number
nine. Conventionally grown produce has a four digit number beginning with a three or four, and
genetically modified produce has a five digit number that begins with an eight. (“How to Read
Food Labels” 2006) You may be wondering, how can I become involved in the organic
revolution on UNC’s campus? For starters, next time you visit Ram’s Head Dining Hall, check
out the organic roasted veggies in the vegetarian section which are provided daily. And try the
grass-fed burgers that are made on occasion. Are you a coffee feign? Drop by the Daily Grind
in the UNC Student Store and try a cup of their organic coffee, or pick up a Clif or Luna by Clif
energy bar. Both are made with organic products. And next time you are shopping in the
grocery store, opt for the organic product on the shelf next to the conventional product you
normally purchase. It is not hard to get involved, even if it is just slightly.
Happy eating.
Works Cited
“About the Nervous System”. The Ohio State University Medical Center. Web. 3 March 2011.
Arnold, Damon Quinn, Pat. “Organophosphates.” Illinois Department of Health
Emergency
Preparedness. Web. 22 February 2011.
Crinnion, Walter J. “Organic Foods Contain Higher Levels of Certain Nutrients, Lower
Levels of Pesticides, and May Provide Health Benefits for the Consumer.” Alternative
Medicine
Review. 15.1 (2010): 4-12. Academic Search Premier. Web. 20 January 2011.
Curl CL, Fenske RA, Elgethun K. “Organophosphorus Pesticide Exposure of Urban
and
Suburban Preschool Children with Organic and Conventional
Diets.” Environmental
Health Perspectives. 111.3 (March 2003) Web. 3 March 2011.
“Editorial Board.” Nutrition and Metabolism. Web. 3 March 2011.
“Federal Organic Foods Production Act of 1990.” USDA. 1 January 2004: 3-6. Web.
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February 2011.
“Hollywood Goes Organic.” Organic Authority. Web. 22 February 2011.
“How to Read Food Labels.” Living-the-Organic-Life.com. 2006. Web. 3 March 2011.
“Natural vs Organic.” Live-the-Organic-Life.com. 2006. Web. 3 March 2011.
“Nicole Kidman: Organic food & Organic diet.” Diet weight-lose. Web. 22 February 2011
Soo, Kim. “USDA Issues Public Notice of Fraudulent National Organic Program
Certificate.” USDA
Agricultural Marketing Service. 11 February 2011. Web. 22
February 2011.
“Summary: The USDA National Organic Program Requirements for Food Retailers
and Distribution Centers.” Food Marketing Institute. October
2002. Web. 22 February
2011.
“Top Reasons to Use EWG’s Shopper’s Guide to Reduce Your Pesticide
Exposures.” EWG’s Shopper’s Guide to Pesticides. 2010. Web. 3 March 2011.
“Vitamin and Minerals Supplement Fact Sheets.” Office of Dietary Supplements. Web.
22
February 2011.