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February 10, 2012
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Nutrition Article
ORGANIC, ARE THEY BETTER?
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In NUTRITION, baby boomers receive healthy eating tips from health reporters and dietitians, many of whom are boomers, too.  Judy Swancutt Registered Dietitian |
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(50PlusPrime) SOUTHFIELD, MICHIGAN --
The label “Organic” can be perceived as being better for health as these foods command much higher prices then non-organic foods. Actually the best benefit of organic foods is to the environment. Organic farming does not deplete the soil and actually promotes biological diversity and the recycling of resources.The aim of organic farming is to work with nature by composting, mulching, crop rotation, companion planting, and the careful use of organic manures and pesticides to create a naturally balanced soil. These foods are often sold in health food stores, grocery and specialty stores. Are they worth the price?
In 1990 as a result of the growing demand for organic food, the United States Department of Agriculture (USDA) established the National Organic Program (NOP) to create specific standards for organic foods. New laws establishing these standards went into effect in 2001. Uniformity of production, manufacturing and marketing is helping to end much of the confusion to both consumer and farmer. To bear the certification of organic, products must be produced under the following standards:
- Organic crops may not be genetically engineered.
- The field in which organic crops are grown cannot be treated with toxic synthetic pesticides or fertilizers for at least 3 years prior to the harvest of an organic crop.
- Organic food cannot be irradiated or grown on land fertilized with sewage sludge.
- Animals providing organic meat and poultry must have been fed organic feed for at least one year prior to slaughter and packaging. Hormones and antibiotics can never be used on these animals.
- All animals must have had access to the outdoors, fresh air and sunlight.
There are four classifications of organic for mixed foods such as cereals. These are:
- 100% Organic-every ingredient is organic.
- Organic-at least 95% of the ingredients are organic.
- Made with organic ingredients-70% of the ingredients are organic.
- Contains organic ingredients but the word organic cannot appear on the front of the package.
The green and white logo with “organic food” on it can only be applied to products that meet USDA standards for single foods and the first two of the above classifications for mixed foods.
Organic products are more expensive because producing them is more labor intensive. Farmers must weed their crops, as they cannot use pesticides. The supply is limited as the yields are less and there are fewer farmers producing organic products which also increases the cost.
The USDA will not admit that organic is better for health although there is some evidence that organic produce has a slightly higher content of many minerals due to richer, less depleted, soil. Fewer pesticides can be considered better for health, but the real winner in organic farming is our planet. How much are we willing to pay for a better environment?
