Organic products are defined as products grown or produced without synthetic fertilizers, pesticides and GMOs regulated by government agencies and certified as such in order to be labeled organic.
Search for products marked “organic.” Some grocery stores feature an organic food aisle; alternatively, farmers markets or online vendors often sell organic goods.
What is Organic?
Organic products are produced using stringent regulations. This means no synthetic fertilizers, pesticides or GMOs may be used; and limited use of veterinary medicines and growth hormones for livestock. Organic farming also encourages healthier soil which ultimately yields healthier food products.
As more consumers turn to organic products for purchase, it can be challenging to navigate all the available choices. Registered dietitian Maxine Smith provides some helpful guidance on recognizing organic foods and why they might be more suitable options.
The USDA certifies and labeled products as organic when they contain only one ingredient and meet certain standards, including certification by an organic certification body like itself. Furthermore, labeling as “organic” may also apply to food items containing multiple ingredients so long as at least 95% are certified organic (excluding salt and water) while any remaining non-organic ingredients come from an approved list by USDA.
Benefits of Organic Foods
Studies have demonstrated that organic foods contain higher concentrations of certain essential vitamins and minerals, including vitamin C and iron. Furthermore, organic produce tends to have reduced pesticide residue levels – something particularly pertinent to pregnant women given the link between exposure to pesticides and pregnancy-related issues such as preeclampsia.
Studies have linked organic food consumption with decreased risks of non-Hodgkin lymphoma and colorectal cancer, obesity and BMI reduction, improved blood nutrient composition, reduced obesity rates, as well as changes to obesity-related biomarkers such as blood nutrient composition. Unfortunately, however, these observations cannot demonstrate a causal link.
Studies have also shown that those who regularly consume organic produce have lower hormone levels in their urine, suggesting that organic farming practices are more eco- and health-friendly than conventional ones. Organic farmers don’t use synthetic fungicides, herbicides or insecticides on their crops which reduces exposure to these harmful chemicals in our water supplies and air supplies.
Costs of Organic Foods
Organic produce typically costs more than conventionally produced food due to additional labor required and limited supply brought to market. Organic certification adds further expenses related to organic production.
In 2010, organic food prices averaged 7 percent higher than nonorganic. Relative organic premiums varied widely between 17 fresh and processed products; from baby spinach at an astounding 82% increase to just 7 percent for eggs.
Some of the 68 items we analyzed, such as iceberg lettuce, Brussels sprouts and Granny Smith apples–such as those sold organically–cost more than double than their conventional equivalents; in others cases such as flat leafy greens and certain fruits such as strawberries however, only minor price differences could be detected.
Environmental Impact of Organic Foods
Organic foods typically have lower environmental impacts than their conventional counterparts, with some notable exceptions.
Organic food may still contain trace amounts of man-made pesticides if they come into contact with non-organic products at any stage in their production or distribution, for example if an organic farmer’s neighbor uses man-made pesticides or if processing plants process both organic and non-organic items simultaneously. The USDA regulates how much residue may remain on food products at levels higher than would be harmful to humans.
One study demonstrated that high consumers of organic food exhibited lower urinary levels of organophosphrous pesticide metabolites absorbed through skin contact into bloodstream, where they may cause damage. Another research paper noted that organic milk, meat, and eggs had significantly lower nitrate levels compared with their conventional counterparts; increased levels of nitrates can contribute to lake and river acidification as well as eutrophication and acidification.
