Organic or not Organic?

Rebecca Roth

Lately whenever I go to the supermarket I see fruits and vegetables labeled as 'organic'. Both the non-organic and organic fruits and vegetables look fresh and plump, but the organic foods cost almost twice as much. There are now organic drugs, drinks, fruits, bread, yogurt, and vegetables. The market for organic foods is growing by 20 percent a year (1). I hear my father telling me that some of his friends only eat organic fruits and vegetables and would never think of buying the foods if they were not organic. When I spoke to one of his friends and asked why she chooses to purchase organic foods, she strongly stated, "we are being poisoned by pesticides". When I looked through my nutrition magazines I noticed that they often mention the word 'organic'. So I ask myself are organic foods really better than their non-organic counterparts?

I do not buy organic fruits or vegetables. However, whenever I buy fruits, I always rinse them properly before eating. I feel that this removes the pesticides and the surface microbes. Am I mistaken, or should I in fact be buying only organic foods?

There are increasing concerns about food safety and the fact that many processed foods are made from genetically modified products. Organically grown foods mean that these organic foods have been grown on land that is absent of any chemicals for a minimum of 3 years. The crops are grown without the use of pesticides or any chemicals whatsoever. Organic foods are processed and packaged without the use of artificial preservatives, colorings, irradiation or any other additives(2).

One of the strongest arguments in favor of organic farming is that it supposedly does not pose the threat of pesticide and chemical run-off and the resulting contamination of watersheds and drinking water (3). North American studies indicate that organic farms tend to be smaller and more socially supportive, have a greater diversity of crops in rotation, and reduce health risks associated with pesticides, antibiotics and nitrates (4). Organic farming creates a richer, more sustainable soil through the use of cover crops, diverse crop rotations and organic composts. In order to infuse their soil with essential nutrients, organic farmers might first plant a "cover" crop such as clover, which naturally puts nitrogen in the soil. Cover crops also can attract beneficial insects that help control pests. Instead of growing the same crop in the same field year after year, organic farmers use crop rotation, which means they vary the types of crops that are grown in any particular field each year. Crop rotation helps to deter pests from returning regularly. It can be beneficial in slowing soil erosion, and it also varies the nutrient demands placed on the soil (3).

One French study analyzed twelve foods, and concluded that organic is ahead in terms of nutritional quality and micronutrients. In organic food one finds more micronutrients essential for good health: vitamins A, C, E, vitamins of the B group, and other elements such as zinc and minerals such as calcium. These findings, coupled with health concerns linked to pesticides, antibiotics, nitrates and additives occurring in non-organic foods, suggests increased government support for organic production could have significant health benefits in addition to the environmental benefits already proven (5). A recent article in the Journal of Applied Nutrition gave credence to the notion that organic foods have higher nutrient levels that non-organic food. In this study the mineral content of organic apples, pears, potatoes, wheat, and sweet corn were compared to commercial varieties. Overall, the organic foods showed much higher levels of nutrient minerals and much lower levels of heavy metals (6).

However, on Feb. 4, 2000, the ABC News correspondent John Stossel hosted a report on "20/20" that probably surprised many fans of organic foods. It made the case that organic food is not necessarily healthier than conventional food -- and might actually be dangerous (7). Manure used in organic compost may be more harmful than the health risks from pesticide residues. Manure may contain E. coli bacterium, which can spread harmful animal-borne diseases to humans. However, the USDA's proposed regulations for organics include temperature guidelines to kill any human pathogens that could be present in the manure (3).

Despite its benefits, organic cropping faces greater management challenges. The most troubling constraint to organic cropping is when soil nutrients removed from land are not replaced to maintain soil balance. Current organic standards limit fertilizer use, placing organic fields at risk of nutrient depletion. Studies have shown organic fields to have low levels of soil phosphorus and sulfur (4).

The pros in 'going organic' is that organic food is free from artificial chemicals, pesticides, antibiotics, growth-promoters and fertilizers. It is produced using environmentally friendly methods and is free from genetically modified ingredients (term used to describe foods that have had genetic material from other edibles artificially inserted into them using a process known as 'genetic engineering'. The idea behind this is to transfer the beneficial properties found in some types of plants or animals - such as resistance to attack by diseases, insects or herbicides - to other plants or animals that normally lack these properties). Organic foods reduce dependence on non-renewable resources and places emphasis on animal welfare. Some people think organic food tastes better than non-organic. Organic foods according to some studies show that they have more vitamins and beneficial trace elements than conventionally grown food and so may be more nutritious (8).

However, with all these pros come some cons. Organic foods are not mass-produced and traditional organic farming often produces lower yields than modern intensive farming methods. That is why organic food is generally more expensive than non-organic. For example, a half gallon of non-organic milk in New York City is $1.49, while the cost of organic milk is $2.99 The fruits and vegetables produced organically sometimes look less appealing than conventional produce that's been specially bred for the commercial benefits (8).

In conclusion, there are different views on whether organic foods are really helpful to us, or in fact may be harmful. Science is always subject to challenges based upon new observations. There are still many questions that I am not sure of the answer. For instance, can a processed food be called organic if it also contains some non-organically produced ingredients? If so, what percentage of ingredients should be organically grown and what percentage can be non-organically grown? Consumers may pay up to double the price for organic foods. What happens to those people who can not afford organic foods, are they really at a disadvantage? I believe that the organic food label is not enough to prove that it is better than non-organic foods. I mean what about the nutrition of the food itself? How about the soil in which the crops were grown? What about the post-harvesting handling of the foods? Soil management will vary from farm to farm. I guess this just proves that science does not have an ending loop or a conclusion.

In the future science will have to address these issues. As more studies are being done, our views about organic foods might change. In the past, we thought the egg was the perfect food. Now we know that although nutritious it contains high levels of cholesterol. Who knows what will be considered healthy eating in the future? At this point, organic foods seem to be beneficial.