Food
Organic food is grown or raised without conventional pesticides, synthetic fertilizer, sewage sludge, bioengineering, or ionizing radiation. Meat, poultry, eggs, and dairy products come from animals that are not given antibiotics or growth hormones. Therefore, data showing organic food has little to no pesticide residues is not surprising. (Pesticide residues can show up in organics due to spreading via wind, rain, erosion, runoff, etc.) In addition, two separate studies show that organic produce contains higher amounts of antioxidants and is therefore healthier. The most recent of the two, a French study, also finds higher amounts of iron and magnesium in organics. 2009 French Study 2003 University of CA Study

But, you may ask, "Why does organic cost so much?" Fortunately as organic becomes mainstream, we see more competitive pricing. But, we must also remember, conventionally grown food bears many hidden costs; organically grown does not.

According to the USDA, "Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations." This means the groundwater is not polluted, topsoil stays put, fish living downstream are not contaminated or deprived of oxygen. And of course, health risks for you and your family are not increased. In 2004 Cornell University professor David Pimentel calculated that conventional agricultural practices cost Americans $10 billion a year in external costs such as environmental damage and loss of work due to poisoned farm workers.

USDA Organic Food Definition & Labeling Meat and Poultry Labeling Terms

Purchasing only organic food can be difficult and not practical. But, we can set priorities to strive for:

Meat, dairy, eggs, oils: Pesticides are stored in fat. They bio-accumulate (increase in concentration) up the food chain. Buy organic animal products and oils whenever possible.

Fish: Organic standards are not currently in place for aquaculture. Minimize exposures to bioaccumulative toxins by eating smaller, non-predatory fish. Trim the fat to reduce PCBs, dioxins, and pesticides. Check fish advisories. Visit: Healthy Child, Healthy World's Safe Fish Checklist.

Produce with consistently high pesticide loads, including: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, kale, lettuce, imported grapes. For the full list: www.foodnews.org

Storage/ Heating
Use glass or ceramic for food storage and if using a microwave. Stainless steel is the prime choice for reusable water bottles (or simply wash and reuse empty glass bottles). Studies show that chemicals, such as phthalates and BPA (Bisphenol-A), can migrate from plastic storage containers into food and drink. Migration is increased if the contents are acidic, such as with orange juice or tomato sauce. Also, plastics begin to break down when washed with harsh detergents or in the dishwasher. Unbleached wax paper bags are great for food to go. For tips on packing lunches read: School Supplies Go Green.

LMG Articles of Interest - Healthy Living Library

• Organic Cider Mills, Fall 07
• Pop Goes the PFOA; Harmful chemicals in microwave popcorn, Winter 07
• Fun in the Sun (Water Bottles), Summer 06
• Go Organic, Summer 06
• Farm Fresh Organics, Summer 06
• Lead for Lunch?, Winter 06
• Farm Fresh Organics, Summer 05
• Shopper’s Guide, June 04
• Picnic Perfect, June 04
• Green Renovations, March 04
• Peaches, Peanuts, Potatoes: Poison Traps?, December 03
• Organic is Beneficial, August 03
• Liquid Silver, August 03
  
  
  

Links

• Environmental Working Group: Shopper's Guide to Pesticides
• Environmental Working Group: Tuna Calculator
• Extension Toxicology Network: Bioaccumulation
• Healthy Child, Healthy World’s Safe Fish Checklist
• USDA: Laws and Regulations; Organic Certification
• USDA: Organic Aquaculture