Organic vs. Non-Organic foods, who knows the difference?
Take a look at this…
Can you tell me which label is best? Bottom line, it’s hard to really know what you are purchasing when it comes to organic vs. non organic foods, but here is an easy and safe way to help. Buy this one!!
Try to buy vegetables, fruits, and lean meats that have reduced exposure to pesticide residues, duh! Avoiding exposure to pesticides is one major reason consumers buy organic foods. So you want to make sure you are buying the right food choices.
Don’t be fooled, today foods are sold with claims of reduced pesticide use or use of integrated pest management (IPM). In addition foods are starting to be certified as containing no detectable residues (NDR). You want to make sure you are looking for that pretty USDA Organic label.
Baker, Benbrook, Groth, and Benbrook are the authors of “Pesticide residues in conventional, IPM-grown and organic foods: Insights from three U.S. data sets” Published in: Food Additives and Contaminants, May 2002.
Baker, Benbrook, Groth, and Benbrook, obtained data on pesticide residues in organically grown foods, foods produced with IPM/NDR systems, and foods with no market claim (assumed to be conventionally grown) from three independent sources (The Pesticide Data Program of the U.S. Department of Agriculture; the Marketplace Surveillance Program of the California Department of Pesticide Regulation; and private tests conducted by Consumers Union) representing tests of over 94,000 food samples.
The analysis shows convincingly that organically grown foods have fewer and generally lower pesticide residues than conventionally grown foods. This pattern was consistent across all three independent data sets. Organic foods typically contain pesticide residues less then one-third as often as conventionally grown foods. Well this seems like a no brainer. Would you like to eat more or less chemicals?
You may be asking yourself, shouldn’t organic foods be residue free? Instead of being 2/3 less then conventionally grown foods? Most of the residues in organic foods (and some of the residues in conventional foods) are attributed to the unavoidable environmental contamination by past pesticide use. Meaning farmers who used the land before the organic farm was there or by sprays blown in from adjacent non-organic farms.
While the risks to health associated with dietary pesticide residues are still uncertain and subject to debate, risk is relative, and lower exposure undoubtedly translates into lower risk. I don’t know about you, but when I turn the lights off at night time I don’t want to be glowing. The lower the possible chemical content on my food the better!
So what can we walk away from this knowing? Organic foods RULE!!! However you need to make sure that you are purchasing products that are certified organic. There are many impostors out there that will try and fool you with their colorful labels and tricky marketing slogans.
As a side note there are many studies out there that also argue organic foods contain significantly more nutrients per serving then their conventionally grown counter parts. Yet there are just as many studies trying to prove that the nutritional values of organic versus conventionally grown foods are very similar. Either way I know one thing for sure. I do not want to be eating chemicals!!!! Certified USDA Organic foods are best!!
Baker, Benbrook, Groth, and Benbrook. Pesticide residues in conventional, IPM-grown and organic foods: Insights from three U.S. data sets. Published in: Food Additives and Contaminants, May 2002.
About the Author
Coach Chuck Dertinger is an accomplished fitness and nutrition expert, holding a Masters Degree in Science with a concentration in Exercise Physiology. Chuck lives, breaths, and loves to promote healthy lifestyle choices. He went from skinny to brawny gaining over 50-lbs of muscle in a couple of years through the use of sound training and nutrition tactics. Feel free to add him on Facebook and ask any questions with relation to nutrition or exercise.