Free-range or barn raised? Locally produced or imported? Organic or conventionally grown? These days, going to the grocery store is like taking the SATs-otherwise known as the Shopping Aptitude Test. With so many decisions to make, how do we know we are making the right choices? The simple answer is you don’t, unless you have done your homework. For those of you who haven’t studied, it’s time to grab your #2 pencils. I am going to lead you on a short course through the world of healthy, authentic food.
- Part I: Organic? You walk into a grocery store and see a beautiful, perfectly round, red tomato on display next to a smaller, organically grown tomato that looks a little like Abraham Lincoln’s profile. What do you do?
- Not knowing what the term organic really means, you throw up your hands in defeat and wander off towards the frozen foods section in search of a pint of Chunky Monkey.
- Buy the organic tomato because even though it looks like something grown on Mars, it has the Earthy aroma of a tomato.
- Buy the beautiful, conventionally grown tomato because it’s cheaper.
If you answered 1., it’s time to put the Chunky Monkey down and visit the USDA National Organic Program (NOP). They define organic as a food that has been produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.
According to the NOP, organic food should be produced without using pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation. Organic meat, poultry, eggs and dairy products must come from animals that are given no antibiotics or growth hormones. Cloning animals or using their products would also be considered inconsistent with organic practices. In order for a food to be labeled organic, a Government-approved certifier must inspect the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food must be certified, too. What exactly does this mean to you and how does it help you choose which tomato to buy?
For those of you who answered 2., it means a healthier tomato. The Organic Trade Association (OTA) believes that there is mounting evidence that organically grown fruits, vegetables and grains may offer more of some nutrients including vitamin C, iron, magnesium and phosphorus with less exposure to nitrates and pesticide residues, than their counterparts grown using synthetic pesticides and fertilizers.
It just makes sense that foods that foods grown without pesticide residue are healthier for you. Organic farmers are prohibited from using synthetic chemicals but conventional farmers can use around 200 approved synthetic chemicals-fertilizers, pesticides, herbicides and fungicides.
Pesticides on foods pose even more of a danger to young children. Because they are growing, they consume more food per pound of body weight than adults which means higher exposure to pesticide residues. Since many modern pesticides are neurotoxins designed to kill bugs by interfering with their nervous systems, even low levels could be potentially dangerous in children whose brains are developing.
The not-for-profit Environmental Working Group (EWG) has developed a ranking system based on the results of nearly 43,000 tests for pesticides on produce collected by the USDA and the Food and Drug Administration between 2000 and 2005. Their list, The Dirty Dozen, catalogs the most contaminated fruits and vegetables. It includes:
- Peaches
- Apples
- Bell peppers
- Celery
- Nectarines
- Strawberries
- Cherries
- Pears
- Imported grapes
- Spinach
- Lettuce
- Potatoes.
For the people who answered 3. to the tomato question, you are part of an increasing minority. The organic industry is growing by an average of 20 percent each year. Most people are willing to pay more for organic food because they believe it’s a healthier way to eat. Rising fuel prices are one reason organic food is more expensive than conventional food products. Tighter government regulations, lower crop yields and more expensive farming practices also contribute to higher prices. Because organic farmers do not use herbicides or pesticides, they must rely on labor intensive practices to control weeds and pests. The good news is that organic foods are becoming more mainstream, therefore more affordable. If you shop around, in some cases you might find organic items less expensive than conventionally produced food.
- Part II: Localvores? Choose the answer that best describes the term localvores.
- Legendary, dragon-like creatures that eat local villagers.
- People who eat food that meets the Authentic Food Standards.
- People who eat food produced within a certain radius of their home.
- Both (2.) and (3.)
If you answered 4., you are correct. Because formal USDA certification can be expensive and complicated for small, independent farms, alternative organic standards are emerging. The Authentic Food Standard, proposed by author and organic farmer Eliot Coleman, includes criteria that are incompatible with current agribusiness. He proposes that fresh fruits and vegetables, milk, eggs and meat products be produced within a 50-mile radius of the place of their final sale and that grains, beans, nuts, and potatoes be produced within a 300-mile radius. ”Localvores” feel that locally grown, seasonal food can be brought to market more quickly than food that has to be transported long distances. Therefore, it is fresher, better tasting and more nutritious.
Our family has found that eating locally produced food and eating organic compliment each other. For us, it’s all about eating the healthiest foods you can to be the healthiest person you can be. It’s also about making healthy choices for a healthy planet. The amount of money most families spend on food is enormous. If we divert that money from buying conventionally grown food that is being shipping hundreds or thousand of miles to locally grown food, we can make big changes for our planet.
- Part III. All of the above
The debate over organic versus conventionally produced food has waged for years with proponents saying that organic farming protects the environment and critics saying it has little effect. Organic advocates say pesticides can cause numerous health problems including cancers, neurological disorders, immune system weakening, autoimmune disorders, asthma, allergies, infertility, miscarriage, learning disabilities, mental retardation, hyperactivity and attention deficit disorders. Critics say there is little evidence that organic is healthier than conventionally grown food.
I think we can all agree that the authentic food movement has been gaining momentum for some time as people discover that the best tasting, most sustainable and healthiest choices for their family are foods that are fresh, seasonal and organic or locally grown. While localvores are drawing inspiration from the 100-Mile Diet or from books like “Animal, Vegetable, Miracle: A Year of Food Life” by Barbara Kingsolver, others are following their consumer consciences to farmers’ markets, CSAs and natural food stores. Do your homework and educate yourself about your food choices before you head to the market so that the next time you are faced with the shopping aptitude test, you will pass with flying colors.
My name is Paige and I am many things – a mom, a freelance writer, an emerging environmental activist. One step at a time, my family and I are setting out to live more sustainable, healthier, happier lives. As we change the way we live by making smarter and more environmentally friendly choices, I will share my discoveries with you. I encourage you to share your own discoveries and ideas by posting comments. Welcome to the world of Green Paige.