Dispelling the Myths About Organics
By Mandie Boardman

Pesticides, antibiotics, growth hormones and sewage sludge are not normally what’s on your mind when you sink your teeth into a juicy apple, but if it’s not an organic apple that could be just what you are eating. Recently, there has been much debate and research done on the benefits of organic foods.

According to Mark Kantor, associate professor of nutrition and food science, “organic foods are foods that are produced with a minimum use of materials that do not originate on the farm. This means that organic foods are produced without synthetic pesticides, antibiotics, growth hormones, chemical fertilizers, sewage sludge, ionizing radiation and without using modern genetic engineering techniques.”

Research has shown that pesticide residues are three to five times more likely to be found in conventional produce than in organic. But, since the pesticide levels in conventional produce are low and can be considered negligible this difference is to little or no health consequence. And although some studies demonstrate that organic foods contain higher levels of antioxidants, such as Vitamin C, others have not been able to confirm this.

Even though the research on the nutritional value of organic foods has proved inconclusive, organic farming does make a difference in helping the environment. With organic farming the soil is much healthier and natural which leads to beneficial critters, such as worms, beetles and cicadas. This in turn provides food for hungry birds. Also, there are less pesticides and synthetic fertilizers used in organic foods, so there is less pollution running into lakes and rivers. Kantor says, “Organic farming is compatible with conservation.”

So, with evidence still up in the air the choice is up to you. If you are given the choice of an apple or an organic apple, know that it’s probably not going to make that much of a difference to your health, unless of course the thought of ingesting sewer sludge bothers you.