Enter your local organic food supermarket. Promising to offer consumers a healthy alternative to conventional, toxin-laden produce and meat, these niche stores have done quite well. The success of organic food markets has not gone unnoticed by conventional supermarkets, of whom many now offer a section of organic produce. So is organic really better or just some brilliant marketing scheme?
Before we answer this question, we must first look at what the term ‘organic’ really means. Not to be confused with vague terms like ‘all natural’ or similar terms, organic foods refer to those that have been produced without the use of artificial pesticides, weed killers, fertilizers or (in the case of meat) growth hormones.
Unfortunately, there are few studies that have looked at how organic foods impact health. With regard to nutrition, there is currently no conclusive evidence that shows organic foods are more nutritious than foods that are produced conventionally. As far as pesticides go, it is well-known that the use of pesticides can leave a residue on produce that can be present at the time they are purchased by the consumer. In this scenario, many consumers either wash their produce or buy organic to limit pesticide exposure. At the moment, there is little evidence that supports the idea that this small amount of residue can be harmful to one’s health. Some consumers chose to play it safe, however, buying organic when possible to minimize exposure to toxins.
In addition to buying for one’s health, there are other reasons to buy organic. Some consumers chose organic foods for environmental reasons. These consumers feel that the use of pesticides and other artificial chemicals are bad for the environment. Yet others buy organic foods for taste, feeling that organic foods just taste better.
So how do you know if it is organic or not? Just look at the label. The USDA now has an organic certification program that allows those products who have passed the strict criteria to bear the “USDA Organic” seal. This seal is rewarded to those products who demonstrate to be 95% or more organic. In other words 95% or more of the ingredients in the product are produced by organic means. There is another special seal, for those products who demonstrate to be 100% organic. Finally, according to the USDA, foods who are 70% or less organic may not use the word ‘organic’ in their labeling.
If you chose to go organic, just look for the USDA seals. Only these products have been evaluated by the USDA and have been clinically shown to be organic. Keep in mind that organic foods may cost more, however, this may not always the case. It may not hurt to do some price-comparing. This is getting easier and easier as more and more grocery stores offer organic alternatives. For more information on the history of food producing practices and how it affects our food supply, you may want to check out two books; ‘In Defense of Food’ and ‘Omnivores’ Dilemma’, both by Michael Pollan.
For Health Care Providers 
It has long been argued that without conventional farming techniques, pesticides and various growth hormones, the U.S. would not be able to produce enough food to feed its growing population. While this may be true, one has to wonder if these new farming chemicals are harmful to us. It makes sense: pesticides kill insects so why are they not harmful to humans? Many also wonder if the nutritional quality of the food we produce in mass today is as nutritious as it was decades ago. The landscape of the average American supermarket is changing as more and more consumers are beginning to question if an apple a day will indeed keep the doctor away.