Why do You Need Organic Food?

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http://www.mercola.com/2003/jul/23/organic_food.htm

 

 

Why do You Need Organic Food?

 

 

 

By Dr. Joseph Mercola

with Rachael Droege

 

 

 

The decision to purchase organic food over conventionally grown food is a

personal one, and as you walk through the supermarket, many of which are now

adding organic sections, you will likely ask the question: Is organic food

really better?

 

 

 

Well, organic food is certainly growing in popularity, and the global sales

reflect this having increased over 10 percent to reach $23 billion in 2002.

 

 

 

The U.S. market is also expanding as consumers increase their demand for healthy

and natural products. U.S. organic food sales have increased from $3.5 billion

in 1996 to more than $9 billion in 2001.

 

 

 

Organic farming differs from conventional farming in the methods used to grow

crops. Where traditional farmers apply chemical fertilizers to the soil to grow

their crops, organic farmers feed and build soil with natural fertilizer.

Traditional farmers use insecticides to get rid of insects and disease, while

organic farmers use natural methods such as insect predators and barriers for

this purpose. Traditional farmers control weed growth by applying synthetic

herbicides, but organic farmers use crop rotation, tillage, hand weeding, cover

crops and mulches to control weeds.

 

 

 

The result is that conventionally grown food is often tainted with chemical

residues, which can be harmful to humans. There is debate over whether dietary

exposure to pesticides at levels typically found on food is dangerous, but

experts say that consumers should use caution. The Environmental Protection

Agency (EPA) considers 60 percent of herbicides, 90 percent of fungicides and 30

percent of insecticides to be carcinogenic.

 

 

 

Pesticides can have many negative influences on health, including neurotoxicity,

disruption of the endocrine system, carcinogenicity and immune system

suppression. Pesticide exposure may also affect male reproductive function and

has been linked to miscarriages in women.

 

 

 

Aside from pesticide contamination, conventional produce tends to have fewer

nutrients than organic produce. On average, conventional produce has only 83

percent of the nutrients of organic produce. Studies have found significantly

higher levels of nutrients such as vitamin C, iron, magnesium and phosphorus,

and significantly less nitrates (a toxin) in organic crops.

 

 

 

There is little question that organic foods are superior to non-organic ones.

However, I see many patients who are not eating any vegetables because they

either cannot afford them or they are too difficult to obtain.

 

Please understand that it is better to eat non-organic vegetables than no

vegetables at all.

 

In the same vein, it is also important to realize that fresh non-organic

vegetables will be better than wilted and rotten organic vegetables that are

occasionally the only ones available in smaller organic produce stands. There

are many highly perishable nutrients that degrade with time and exposure to air

and ultraviolet radiation. If the organic vegetables are seriously damaged then

it would be far wiser to eat fresh, undamaged non-organic vegetables.

 

Hopefully, as the demand for organic increases the prices will drop, and the

supply will increase making it far easier to obtain relatively inexpensive

high-quality organic produce.

 

 

 

If you must buy conventional produce, there are ways to reduce your pesticide

exposure. Thoroughly washing all fruits and vegetables will help, although all

pesticide residues cannot be removed by washing. You can also remove the outer

layer of leaves or peel vegetables if possible. Another alternative is to grow

your own vegetables, although this takes space, time and climate considerations.

 

 

 

Another option is to buy organic produce selectively, as certain foods tend to

have higher or lower amounts of pesticides. The following foods tend to have the

highest levels of pesticides (from Environmental Working Group’s FoodNews.org):

 

 

 

Fruit

 

 

 

Peaches

Apples

Strawberries

Nectarines

Pears

Cherries

Red Raspberries

Imported Grapes

 

Vegetables

 

Spinach

Bell Peppers

Celery

Potatoes

Hot Peppers

 

These foods tend to be lower in pesticide levels:

 

 

 

Fruits

 

 

 

Pineapples

Plantains

Mangoes

Bananas

Watermelon

Plums

Kiwi Fruit

Blueberries

Papaya

Grapefruit

Avocado

 

Vegetables

 

 

 

Cauliflower

Brussels Sprouts

Asparagus

Radishes

Broccoli

Onions

Okra

Cabbage

Eggplant

 

 

 

In the case of organic foods such as grains and milk, you are better off

avoiding these products all together. Organic grain will disrupt your insulin

levels just like ordinary grain, and organic milk is pasteurized, which comes

with its own slew of negative health effects. Your best bet is to avoid grains

and choose raw milk instead.

 

 

 

 

Related Articles:

Major Confusion Between Organic and Healthy

 

Options to Organic Produce

 

Organic Vegetables are Better for Fighting Cancer

 

Organic Produce Does Lower Pesticides in Kids

 

Organic Food Becoming Big Business

 

Organic and Conventional Farming Produce Equal Net Returns

 

 

 

 

 

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