Should everyone eat organic?

There is no easy answer but the short one is no.  Why eat organic at all?    

There are many reasons for that.  It is more nutritious, contains more minerals and vitamins, and is free of horrid poisons like herbicide, fungicide and insecticide. Apparently it is even more drought resistant, and organic farming is friendly to the soil and healthy for the farmer.  There are also certain disadvantages. Perhaps the biggest argument against organic foods is the expense.  Organic produce is about 50% more costly than the conventional variety, and meat and milk costs even more than that. The productivity is bigger in the industrialized agriculture and more skill is required to do organic gardening. 

One more advantage about organic produce – it tastes better.  However, taste is acquired feature and is different for different people.  The organic strawberries might be less  sweet, than the conventional strawberries but certainly have greater flavor.  So many times I’ve been startled by people telling me those organic strawberries are tasteless.  Maybe in Canada, where strawberries are delivered from California and are spoiled in transportation, but not here in Bay Area. 

Because of the higher price of organic foods you can be selective when buying produce. It depends on how the food to-be grows; how much permeable surfaces it has and how much spraying and irrigation it requires.  Certain foods should be tried to be eaten only in organic varieties unless those are purchased from Farmer’s Market.  Those are – strawberries, watermelon, artichokes, potatoes, peanut butter, milk, meat, tofu and coffee. 

When buying organic, look for the following USDA regulated terms on food labels:

·                                 100% organic - means the food has no synthetic ingredients

·                                 Organic - means the food has a minimum of 95% organic ingredients. It can also use the organic seal.

·                                 Made with organic ingredients - means the food must contain at least 70% organic ingredients. These foods cannot use the seal.

·                                 Meat, eggs, poultry, and dairy labeled "organic" must come from animals that, among other things, have never received antibiotics or growth hormones.

·                                 Standards for organic seafood have not been set.

Today, organic has turned into industrialized monster business.  Many organic brands today are owned by the same companies that once tried to convince the consumers that organic was no better.  These companies have now invested themselves in the organic label because that is where the consumer walked. If years ago it meant locally grown without pesticides or chemicals, today it means a label that is also heavily regulated by USDA.  The cow that produces Organic Milk might be fed organically grown feed, but not be able to see day light or grass from its pen. 

But how would you know the good-organic from bad-organic. Clearly there are other parameters by which food can be measured.  Organic production can reassure the absence of pesticides, unnatural fertilizers and genetically modified organisms, but one must also look for free-range or pastured animals and perhaps the small carbon footprint of locally transported foods.  And yes, the more mundane task of choosing foods made without excess sugars, organic or otherwise.

When you eat locally grown, seasonal vegetables – those usually do not require too much additional chemicals.