Is the cost of organics worth the benefit?
You hear organic foods are healthier for you but are they worth the cost? It’s easy to WANT to choose organic for all of your food, but eating exclusively organic products can sometimes be tough on a budget.
According to Alex Lu, a T.H. Chan School of Public Health professor….yes, you should buy organic when available, and when your budget allows. This is the best way to avoid pesticides and harmful chemicals.
Dr. Crystal Smith-Spangler, lead researcher for the Palo Alto Medical Foundation and Stanford University, found “there was no difference in the amount of vitamins in plant or animal products produced organically and conventionally.” The primary difference between organic foods and conventionally-produced foods was that “more than 1/3 of conventionally produced had detectable pesticide residues, compared with seven percent of organic samples.” Also, organic pork and chicken were 33% less likely to contain antibiotic-resistant bacteria than conventionally produced meat.
Lu, who studies environmental exposure biology, explains that even while organic foods provide about the same nutrition value as conventionally produced foods, “It only makes sense that food free of pesticides and chemicals is safer and better for us than food containing those substances, even at trace levels.” In a 2006 study led by Lu, published in Environmental Health Perspectives, organic produce was substituted into children’s diets and within five days, pesticides completely disappeared from the children’s urine.
After the 2006 study was published, and as more research has been done on the benefits of organic produce, our country has seen an increase in organic food production. Lu also suggested that it is “worthwhile” to support organic agriculture. “Not only for your own good, but also [for] creating another business for … an emerging farmer, who wants to practice a better way to grow your food.”
What remains a bit of an unknown is the long term effect of pesticides on humans. Since pesticide exposure occurs slowly, studies on the effects are sparse. The University of Berkley began a study in 1999 looking at 601 pregnant women in the Salinas Valley, where much of the United States’ produce is grown. One of the reports from this study was the first to link certain lung conditions in children to “chronic, low-level exposures to organophosphate pesticide, chemicals that impact the nervous system.” This Berkley study is one of the most prolific long-term pesticide studies, with over 70 reports published and numerous community education efforts, as well.
A sure way to reduce ingesting pesticides is to grow your own fruits and vegetables. Raised garden beds are wonderful for growing a variety of produce, but if lack of space is an issue check out container gardens and vertical gardens.
As you make healthy choices in buying food, refer to this wallet-sized list that shows which fruits and vegetables contain the highest amounts of pesticide residue.
Typically, fruits with a peel or skin you do not eat, do not need to be organic (bananas, oranges, etc.). If you are using orange or lemon zest for a recipe, consider buying organic since you will be consuming the peel. One way to save time from zesting citrus is to use a certified pure therapeutic essential oil in place of zest. Generally, you can substitute 8 drops of essential oil for one tablespoon of zest.
Lastly, be sure to wash all produce that you purchase, whether organic or not. If you own an Alkaline Water machine, set your machine to make 11.0 water, fill your sink and soak your produce. Pesticides are oil-based, so that rainwater won’t remove them. Regular tap water is ineffective against them, as well. By using 11.0 ph water, which behaves like a degreaser, it removes pesticides and bacteria. Don’t have an Alkaline Water machine? Use a water/vinegar bath to eliminate dirt, wax, and residue from your food. Use a ratio of three parts water to one part vinegar and soak for 10 minutes.OE
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