Why Go Organic
Organic foods are required by law to be produced without the use of synthetic fertilizers or pesticides, antibiotics, synthetic hormones, genetic engineering, and other practices such as irradiation and the use of sewer sludge (Organic Agriculture and Production. Organic Trade Association’s Manufacturer Survey (2006), Retrieved from http://www.ota.com/). There are governmental standards for organic farming. According to the Organic Trade Association (OTA), in 1990, U.S. Congress adopted the Organic Foods Production Act (OFPA) as part of the 1990 farm bill. Over a decade of public input and discussion finally resulted in a National Organic Program, which was published by the USDA in December of 2000, and implemented in October of 2002. Through a complex process, quite a few dollars, and a lot of inspections, farms can become certified organic. Farms can carry this “certified organic” label, and consumers can be assured that the food they are buying meets governmental regulations for organic farming. Here are my top 8 reasons for buying and supporting organic foods:
1. Avoiding Chemicals: 90% of the chemicals approved by the FDA for food production have not been tested for long term effects before being deemed safe (Environmental Working Group (2006). FDA Monitoring & Enforcing. Retrieved from www.egw.org). 46 of our most popular fruits and vegetables can have up to 192 different pesticides between them (Environmental Working Group and Stonyfield Farm (2006). Shopper’s Guide to Pesticides in Produce. Retrieved from www.foodnews.org). These pesticides are absorbed into the human body and stored in fat tissues. They can be found in mother’s breast milk, and the urine of our children. Very scary!
2. Organic Foods are More Nutritious: According to certified nutrition specialist Virginia Worthington, after examining 41 published studies comparing the nutritional value of conventional produce to organic, she concluded that organic foods contain 27% more vitamin C, 21.1% more iron, 29.3% more magnesium, 13.6% more phosphorus, and 15.1% less nitrates(Worthington, V. (2001). Nutritional Quality of Organic Versus Conventional Fruits, Vegetables, and Grains [electronic version]. Journal of Alternative and Complimentary Medicine, 7(2). Retrieved from www.foodisyourbestmedicine.com). The increase in nutritional value of organic foods is in large amount due to healthier soil. Pesticide free soil is full of life, nourishing the plants that in turn nourish us.
3. Better Flavor and Taste: Organic farming works with the rhythm of the seasons, resulting in foods being grown during their natural cycles which creates the best products possible. The plants are also forced to, in essence, fend for themselves to fight off pests, disease, and the stress of their surrounding elements. One way they may fend for themselves is through the production and use of phytochemicals, which also give very distinctive tastes to certain foods (Beling, S. (1997). Power Foods. New York, Harper Collins). Garlic, onions, and cruciferous vegetables are all examples.
4. Avoiding GMOs: Our local farms are being threatened by loss of diversity due to GE foods. Genetic drift is a serious problem and could wipe out our regional foods, leaving the fate of our farmers in the hands of large biotech corporations. It is estimated that 75% of the food in grocery stores contain GE ingredients. The FDA does not require safety testing, labeling, or even notification of new GE products that go to market. The citizens of the U.S. are guinea pigs to an enormous biotech corporation experiment, and they are not even aware of it. More long term studies need to be done to assure the safety of these crops, and we should be allowed to know exactly what these crops are being genetically altered with (many crops are altered to produce pesticides while growing. These “foods” are actually considered a chemical and not a food). (Genetically Engineered Foods/Crops (2002). Creative Health News. Retrieved from www.creativehealth.farvista.net ).
5. Avoiding Hormones and Antibiotics: According to a Union of Concerned Scientists report (Union of Concerned Scientists (2002). Hogging It: Estimates of Antimicrobial Abuse in Livestock. Retrieved from www.go.ucsusa.org), 70% of all antibiotics produced in the United States are fed to chickens, pigs, and cows, strictly for growth promotion. When humans consume these meat products, they directly ingest these drugs. Fish are farmed with the same degrading practices, as well as dairy cows and egg laying hens. The only safe way to avoid this is to go organic, hormone, and antibiotic free. Even better, go organic, grass fed meat, poultry, dairy, and eggs. Support animals being able to live like animals, in pastures eating nourishing green grass, instead of being confined to fight their natural instincts. If you are a meat eater, I highly suggest you read Michael Pollan’s (2006), The Omnivore’s Dilemma, part 2, regarding grass fed livestock.
6. Preserving Ecosystems: Organic farming promotes harmony with nature. It nurtures the land and works in a symbiotic relationship with the seasons, not against them. Organic farming takes work, and thought, by using crop rotation, natural methods of pest control, water management, and companion planting, which creates natural, mini-ecosystems that function as nature intended. Preserving and protecting ecosystems is the key to success.
7. Reduces Pollution and Protects Water Sources: No pesticide use means no run off into local water supplies, creeks, streams, and oceans (where everything eventually ends up). Obvious and enough said!
8. Preserves Diversity: This is extremely important. Organic farms have to be diverse to survive, especially in a local market. Diversity means the farmer is not putting all of his or her eggs into one basket, like monoculture does, and can ultimately survive if a crop fails. Diversity also creates natural ecosystems with their own forms of pest control, resulting in no real need for pesticides, and gives the consumer many honest, clean food choices. Diversity also gives us the chance to preserve heirloom type vegetables, and allows us to continue the tradition of passing seeds down through generations.