Charlotte News & Observer, Suzanne Havala Hobbs
Published May 17, 2006
Is organic food worth the extra money? It's a question I hear increasingly often from readers, and it's no wonder. In the food biz, organic is where it's at.
The market segment has been enjoying double-digit growth in sales annually for more than a decade. The Wall Street Journal reported that this year market researchers expect sales to top $15 billion.
And organic foods are popping up everywhere. No need anymore to go to a health food store to find them. In most supermarkets, organics are now sold side-by-side with conventional foods.
They just cost a whole lot more.
According to a story in this month's The New Yorker magazine, consumers paid an average of 50 percent more for organic food as compared to conventional last year.
What are you getting for the money?
In terms of your health, there's one reason to buy organic: fewer environmental contaminants. National standards for organic foods require that foods labeled organic not be grown using synthetic pesticides, herbicides, fumigants or fertilizers, nor can sewage sludge be used as fertilizer. Other criteria also apply.
There have been very few studies of potential health effects of long-term exposure to low doses of pesticides, herbicides and other contaminants.
And, of course, whether you someday develop cancer or not, you'll never know whether the choice of organic food made a difference. After all, we're all exposed to plenty of other environmental contaminants every day. Still, where you have control, it makes sense to do what you can to reduce possible risks to your health.
As for the nutritional value of organically grown foods as compared to conventional: There's little evidence that organic foods contain more vitamins and minerals. There is evidence that fruits and vegetables -- both organic and conventionally grown -- lose nutrients during the time they are being shipped and sit on store shelves. That's one reason to buy locally grown, in-season fruits and vegetables -- if they're fresher, they're probably more nutritious.
The advantages of organic foods aren't a sure thing. And there are disadvantages, too: cost and access. Not everyone can afford to pay extra for organic. And, despite the growth in sales of organic foods, not everyone lives in neighborhoods where supermarkets stock a big supply of organic foods.
The good news, though, is that the situation may be changing. More major supermarket chains are getting in on the organic action by coming out with their own store brand -- or private label -- organic foods. These products can cost one-third less than name brands.
So should you buy organic?
That depends. If money is no object, yes. Reducing your exposure to environmental contaminants makes sense.
But if you don't have unlimited funds, here's my advice:
* Avoid the conventionally grown dirty dozen -- the most likely-to-be-contaminated fruits and vegetables -- and buy them organically grown. Among the 12 worst, according to the Environmental Working Group: apples, bell peppers, celery, cherries and imported grapes. A pocket guide and more information are available online at
www.foodnews.org/reportcard.php.
* Consider the bigger picture. If your diet is heavy on fast food and Twinkies, put your energy into larger lifestyle changes first, including eating more fruits, vegetables, whole grains and legumes -- organic or not. Worry about refining your diet -- and including more organically grown foods - after you've mastered the fundamental changes.
And look forward to a time when organic foods are mainstream and comparable to conventional foods in cost. Signs are those days are getting closer.
