What Actually IS Organic?
We’ve all heard the term ‘organic’, and seen its label on produce and food products.
The short definition of organic reads: “(of food or farming methods) produced or involving production without the use of chemical fertilizers, pesticides, or other artificial chemicals.”
According to the Victorian (Australian) government’s Better Health Channel:
- Organic farming is the production of food without the use of synthetic chemicals or genetically modified components.
- Organic foods are not necessarily completely chemical free, but the pesticide residues will be considerably lower than those found in produce manufactured with synthetic chemicals.
- Organic farming is better for the environment and more sustainable
Are Organic Foods Chemical-free?
Short answer: no.
The Better Health Channel tells us that Organic food “may be grown on land not previously used for organic food production and, therefore, might contain chemical residues. However, the pesticide residues in organic food are considerably lower than those found in foods produced with synthetic chemicals.”
Organic Food Certification
Organic farms can only be certified after they have been following organic farming principles for 3 years. The word ‘organic’ is not regulated in Australia. Australian domestic organic standards are not mandated, and certification is voluntary so it’s important to buy food from certified growers.
Don’t be fooled by the words ‘organic’, ‘natural’ or ‘chemical-free’ if the proper certification labelling from one of the seven Department of Agriculture, Fisheries and Forestry (DAFF) accredited certifying organisations is not displayed.
Why is Organic More Expensive?
Organic food is usually more expensive than conventionally-produced food. This is because:
- Organic farming usually operates on a smaller scale
- Supply and demand for organic food is relatively lower than that of conventional food – as demand for organic food increases, the costs of production, processing, distribution and marketing will decrease
- Production of organic food is more labour intensive
- Organic farmers keep their crops natural and use compost and animal manure, which is more expensive to ship
- Without herbicides, pesticides and other chemicals, organic crop yields are typically smaller.
- Acquiring organic certification can be expensive and organic farmers must pay an annual inspection/certification fee
- Organic crops take longer to grow as they don’t employ the use of growth hormones and their crops are not genetically modified.
US Organic Certification
According to the US organic.org website, “Before a product can be labelled “organic,” a Government-approved certifier inspects 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 before it gets to your local supermarket or restaurant must be certified, too.”
The USDA has identified for three categories of labelling organic products:
- 100% Organic: Made with 100% organic ingredients
- Organic: Made with at least 95% organic ingredients
- Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict restrictions on the remaining 30% including no GMOs (genetically modified organisms)
Products with less than 70% organic ingredients may list organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package.
Is Organic Really Worth The Cost?
Most vegans and vegetarians are typically big supporters of organic farming. Intuitively, this seems like the right thing to promote. The question arises then, should we be focusing not only on encouraging people to eat more vegetables, fruit, and healthy, natural plant foods, but also on buying (often more expensive) organic produce as well?
Dr Michael Greger of Nutrition Facts addressed this question in a series of videos.
Are Organic Foods more Nutritious?
Hundreds of studies comparing organic to conventional produce didn’t find significant differences for most of the traditional nutrients like vitamins and minerals. The conclusion was there is no strong evidence to support the perception that organically produced foods are more nutritious. The studies, did, however, find higher levels of phenolic phytonutrients, which are cancer-protective anti-oxidants. It could be argued, though, that simply by purchasing an extra serve of conventional produce (usually cheaper than organic); the same levels of phenolic phytonutrients could be obtained for around the same cost.
Are Organic Foods Safer?
As Dr Greger puts it, “…organic foods may not have more nutrients per dollar, [but] consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria”.
Studies have shown that although the risk of consuming food poisoning bacteria was the same with organic or conventional meat, exposure to multi-drug resistant bacteria, resistant to multiple classes of antibiotics was lower with the organic meat.
What Of Pesticide Residue On Plant Foods?
According to Dr Greger, “There is a large body of evidence on the relation between exposure to pesticides and elevated rate of chronic diseases such as different types of cancers, diabetes, neurodegenerative disorders like Parkinson’s, Alzheimer’s, and ALS, as well as birth defects and reproductive disorders, but they’re talking about people who live or work around pesticides.”
Measuring the levels of pesticide residue running through the bodies of both children and adults after alternating between a predominantly organic and conventional diet, found that “eating organic provides a dramatic and immediate protective effect against exposures to pesticides commonly used in agricultural production”.
These dietary studies showed that during the week with mostly organic consumption, pesticide exposure was significantly reduced – by a nearly 90% drop in exposure.
Dr Greger concluded, “Consumption of organic foods provides protection against pesticides”.
However, does protection against pesticides mean protection against disease? Currently, we don’t have the studies to prove this either way. In the meantime, consumption of organic food is a logical precaution.
Are Organic Foods Healthier?
As Dr Greger observes in this video report, “by eating organic we can reduce our exposure to pesticides, but it remains unclear whether such a reduction in exposure is clinically relevant”.
In some studies, organic consumers report being significantly healthier than conventional consumers. However, they also tend to eat more plant foods, less soda and less alcohol, processed meat or milk, and just eat healthier in general. No wonder they feel much better!
Dr Greger notes that the “Million Women Study in the UK was the first to examine the association between the consumption of organic food and subsequent risk of cancer. The only significant risk reduction they found, though, was for non-Hodgkin’s lymphoma”.
Certainly, studies have shown that higher levels of pesticides have been linked to higher incidence of conditions including ADHD, testicular cancer and birth defects. It is unclear, though, whether the increased pesticide levels were due to other factors such as higher consumption of animal products and environmental exposure by farm workers.
To date, there haven’t been, according Dr Greger, any ‘interventional trials’, comparing people raised on organic diets compared to those raised on conventional diets – except for, as Dr Greger drolly observes, studies done on fruit flies!
Organic Food Benefits – Overrated or Underrated?
For 25 years pesticides have been classed as probable carcinogens, potentially damaging our DNA, genes or chromosomes. Most of the damage, however, seems to be done to the farm workers in close contact with these chemicals. Exposure to pesticide residue on produce is at levels well below acceptable limits.
There is still scientific controversy about the safety of pesticide levels, even under the safe limit. Cadmium levels, about half that in organic produce, is another highly toxic heavy metal that accumulates in the body and may be linked to phosphate fertilisers used in conventional crops.
On the flip side, the ‘organic’ food market has grown substantially over the years, and isn’t always a guarantee of health. People may falsely judge organic Oreo cookies, for example, as having less calories than regular Oreos, and believe there is less need for exercise when consuming these ‘organic’ junk foods.
People tend to overestimate the nutritional benefits of organic food, and overestimate the risk of pesticides. In the US they erroneously believe that as many people die from pesticides residues on conventional foods as die from motor vehicle accidents. Some buyers of organic food might think that eating conventional produce is almost as bad as smoking a pack of cigarettes! The danger of this type of thinking is that it could lead to an overall decrease in fruit and vegetable consumption.
According to a study cited by Dr Greger, if half the US population increased their fruit and vegetable consumption by just one serving a day, an estimated 20,000 cancer cases might be avoided each year. Even if you allow for an additional 10 cases of cancer caused by the pesticide residue ingested due to the extra fruit and vegetable consumption; that represents potentially 19,990 fewer cases of cancer each year!
I’ll leave the last word on this subject to Dr Greger:
“We get a tremendous benefit from eating conventional fruits and vegetables that far outweighs whatever tiny bump in risk from the pesticides, but hey, why accept any risk at all when you can choose organic? I agree, but we should never let concern about pesticides stop us from stuffing our face with as many fruits and vegetables as possible”.
What do you think? Do you make a point of always buying organic, or is it is something you occasionally do, depending on price and convenience? Let me know in the comments below.