Organic foods: Are they safer? More nutritious?

I found this article very useful in breaking down the actual differences between organic and conventional foods. You can read the entire article at The Mayo Clinic.

Find out what factors might influence your decision to buy or bypass organic foods.

You’re in a bit of a dilemma standing in front of the produce section of your local supermarket. In one hand, you’re holding a conventionally grown Granny Smith apple. In your other hand, you have one that’s been organically grown. Both apples are firm, shiny and green. Both provide vitamins and fiber, and both are free of fat, sodium and cholesterol.

The conventionally grown apple costs less and is a proven family favorite. But the organic apple has a label that says “USDA Organic.” Does that mean it’s better? Safer? More nutritious? Several differences between organic and nonorganic foods exist. Become a better informed consumer for your next trip to the supermarket.

Conventional vs. organic farming

The word “organic” refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don’t use conventional methods to fertilize, control weeds or prevent livestock disease. For example, rather than using chemical weedkillers, organic farmers conduct sophisticated crop rotations and spread mulch or manure to keep weeds at bay.

Here are other differences between conventional farming and organic farming:

Conventional farmers: Apply chemical fertilizers to promote plant growth.

Organic farmers: Apply natural fertilizers, such as manure or compost, to feed soil and plants.

Conventional farmers: Spray insecticides to reduce pests and disease.

Organic farmers: Use beneficial insects and birds, mating disruption or traps to reduce pests and disease.

Conventional farmers: Use chemical herbicides to manage weeds.

Organic farmers: Rotate crops, till, hand weed or mulch to manage weeds.

Conventional farmers: Give animals antibiotics, growth hormones and medications to prevent disease and spur growth.

Organic farmers: Give animals organic feed and allow them access to the outdoors. Use preventive measures — such as rotational grazing, a balanced diet and clean housing — to help minimize disease.

Buying tips

Whether you’re already a fan of organic foods or you just want to shop wisely and handle your food safely, consider these tips:

* Buy fruits and vegetables in season to ensure the highest quality. Also, try to buy your produce the day it’s delivered to market to ensure that you’re buying the freshest food possible. Ask your grocer what day new produce arrives.
* Read food labels carefully. Just because a product says it’s organic or contains organic ingredients doesn’t necessarily mean it’s a healthier alternative. Some organic products may still be high in sugar, salt, fat or calories.
* Don’t confuse natural foods with organic foods. Only those products with the “USDA Organic” label have met USDA standards.
* Wash all fresh fruits and vegetables thoroughly with running water to reduce the amount of dirt and bacteria. If appropriate, use a small scrub brush — for example, before eating apples, potatoes, cucumbers or other produce in which you eat the outer skin.
* If you’re concerned about pesticides, peel your fruits and vegetables and trim outer leaves of leafy vegetables in addition to washing them thoroughly. Keep in mind that peeling your fruits and vegetables may also reduce the amount of nutrients and fiber. Some pesticide residue also collects in fat, so remove fat from meat and the skin from poultry and fish.


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