Some Info on Organic Foods*
Foods that carry the green “USDA Organic” seal have been grown and processed according to strict criteria, as verified by private or state organizations. Here is what you can be sure of about certified organic foods, including the organic wheat we will begin using June 1:
- No irradiation.
- Grown without pesticides in a field where no pesticides or other prohibited substances have been used for the last three years.
- Biological pest control only.
- Seeds are produced under the same organic standards.
- Farmers are responsible for preventing any drift of pesticides, pollutants, and non-organic seeds onto their land.
- No genetically modified crops can be sold as organic.
- No sewage sludge or fertilizers containing anything synthetic can be used.
- Animal manures, green manures, and biological pest control must be used.
- Farmers are supposed to minimize erosion and runoff and rotate crops to maintain soil fertility.
Some studies have found higher levels of nutrients in organic produce, but other studies have found little or no difference. Nutrient levels in foods are determined by many factors, including the plant variety, soil quality, climate, when the plant is harvested, and how it’s processed and stored. Interestingly, several studies have shown that organically grown fruits and vegetables have more phytochemicals than conventionally grown produce. Plants make these compounds as natural defenses against pests and ultraviolet radiation. If the farmer provides pesticides, the theory goes, the plant makes less; if they're not applied, the plant makes more itself. But whether this makes any difference health-wise to the person eating the plant food is unknown.
Is organic better for the environment? Yes. And that’s the best reason to buy organic. Unlike conventional farming, organic farming treats the soil, plants, and animals as a living system. From the environmental and human perspective, this is a better way to grow food, albeit less efficient than conventional farming in terms of yield per acre. However, “efficiency“ must also be measured in terms of the long-term environmental damage caused by industrial agriculture and the enormous amount of energy it consumes. Organic farming produces less contamination of ground water, rivers, and the soil itself. It does not require the use of chemical fertilizers and pesticides, does not erode and deplete the soil, does not allow the systematic abuse of animals, and does not expose farm workers to toxic substances.
If a food is labeled “100% organic,” all the ingredients must be organic. “Organic” means at least 95% of the ingredients (by weight, excluding water and salt) are organic. “Made with organic ingredients” means at least 70% of the ingredients are organic. Products with less than 70% organic ingredients may not use the term on the front of the package, but can list the organic ingredients individually.
*Sources: “What You Need to Know About Organic.” University of California, Berkeley, Wellness Letter (http://www.wellnessletter.com), February 2006. “Is Organic Food Better for You?” WebMD, http://www.webmd.com, February 2004.