By Laurel Mackenzie, RDN, LDN, CDE

For the Daily News

 

We see and hear the word ‘organic’ everywhere these days. Along with confusing food labels and marketing claims, now we have to decide whether to feel guilty about the environmental and health impacts of what we feed our families. Like anything, there’s a balance to consider.

To be labeled organic, a product must meet federal standards for production, processing, and certification under the Organic Food Production Act of 1990. The national organic standards forbid the use of synthetic fertilizers and pesticides, sewage sludge, irradiation, and genetic engineering to grow fruits, nuts, vegetables, and grains. Organic meat and poultry can’t be irradiated. The animals must have access to the outdoors, and they can’t be given any growth hormones, antibiotics, or other drugs. All feed must be 100% organic, with no animal by-products.

People choose organic foods for various reasons.  Since they are commonly grown locally by small farmers, the food has traveled shorter distance and was likely recently harvested. This makes it fresher at least, and you may or may not notice a difference in the taste. Economically, this supports the local small farmer and ensures future growing seasons.

Are they more nutritious? There aren’t validated studies that show organic foods to be significantly higher in nutrients. A plant’s nutrient profile depends on the plant species or variety, the weather conditions during that particular growing season, soil makeup, and other conditions. Stanford University researchers found more phosphorus in organic foods and limited evidence suggesting more omega-3 fats in organic milk but no other significant differences. Theoretically, organically grown produce may have more phytochemical content because they’ve been forced to defend themselves against adversity and disease without the assistance of chemicals. Phytochemicals are what gives fruits and vegetables additional disease fighting benefits beyond the vitamins and minerals they have.

In a large study, organic fruits and vegetables had 30% less pesticide residue. Limiting pesticide exposure for children and pregnant women may be helpful. The same study also confirmed that conventionally grown foods had pesticide residues under the EPA’s acceptable limits. “Farmers are required to be certified for pesticide use and proper dilution calibrations for safety and from a cost standpoint, using more than necessary would increase their farming costs,” says Rod Gurganus, Director of Beaufort County Cooperative Extension Service.

Environmental concern is a real justification for some choosing organic foods.  Organic production is more sustainable, using less energy and producing less green house emissions. Air- or water-borne pesticides can deplete the ozone, harm or kill other species and beneficial soil organisms, contaminate drinking water, or adversely affect marine life.

Animals raised organically must be fed with organic feed and be given access to the outdoors. They may not be given antibiotics, growth hormones or use genetic engineering. The increase in antibiotic-resistant bacterial infections in humans is the result of unnecessary use of antibiotics in both humans and animal raised on conventional (non-organic) farms. Conventional livestock farming uses low levels of antibiotics in healthy animals to help growth and to discourage bacterial disease on the farm. This large-scale use of antibiotics is resulting increases in the number of antibiotic-resistant bacteria isolated from chickens, pork and ground turkey found by the National Antimicrobial Resistance Monitoring System in a 2011 report.

Despite there not being conclusive evidence that organic foods are more nutritious than conventionally produced foods, the environmental and safety reasons certainly add up. With that decision to purchase organic foods, the price at the register can add up as well. Organic foods can cost up to 20% more than conventional foods. This is because growing crops without herbicides and pesticides causes more losses from crop damage, less yield per acre, higher labor costs for weeding and pest control. Organic feed costs are higher for livestock and there’s also a cost for the organic certification itself.

To keep your costs down and for maximum bang for your buck, buy in season and find local organic foods from the farmers market or co-op programs. Choose organic for the foods that you use most often and in the largest quantities.  This ensures less pesticide residue exposure.

It’s important to give credit where credit is due by realizing that conventional farming methods aren’t our worst enemy. When the USDA was started, 98% of the population grew some of their own foods. Now, we have 2% of the population providing food for the remaining 98% of the population. Conventional farming methods ensure food availability and affordability for the globe. Without it, food quality, availability and prices would be devastating.

Whether you choose organic or conventional foods, or a mix of them, it’s the nutritional quality of the overall diet that matters for health. A primary goal should be to ensure you are eating at least 5 servings of fruits and vegetables daily plus whole grains, lean protein and fish, nuts, seeds and beans. And if your goal is to limit your exposure to pesticides, antibiotics, and hormones, or if you have concerns about environmental impact, look for the organic label where you shop.

Laurel MacKenzie, RD, LDN, CDE is a registered dietitian at Vidant Beaufort Hospital.