5 Myths About Organic Food

This is from a Whole Foods email and reminds us of the importance of eating and supporting organic agriculture, plus it takes dollars away from the producers (Monsanto) of genetically modified (GMO) food. Your purchasing choices are one of the most powerful acts you have available to you.

Whenever I can afford it and find organic, I purchase it. And, I am finding that when I’m in a grocery store many times their store brand organics are very close to the same price as the conventional.

And, I’ve found that I really notice the difference in taste between organic and conventional. So, go ahead and support organic agriculture and reap the benefits for your health and the health of the planet.

_____________________________________________________

 

5 Myths About Organics

By Elizabeth Smith, June 21, 2013  |  Meet the Blogger  |  More Posts by Elizabeth

Potato FieldAs the first nationally certified organic grocer in the US, Whole Foods Market® features organic choices whenever possible; it’s a crucial part of our commitment to our shoppers and the planet. With more organic options than ever in every aisle, it’s time to clear up some common misconceptions. Here are six myths that we’re happy to debunk.

  1. MYTH: “Organic” doesn’t have a strict definition.

FACT: Since 2002, all organic food products sold in the US are required to meet strict Federal standards managed by the USDA. These products are grown in environmentally friendly ways, without toxic or persistent agricultural chemicals. For example:

  • Soil and plants cannot be treated with toxic chemicals or persistent pesticides
  • No toxic fertilizers or sewage sludge can be used to promote growth
  • GMOs are not allowed
  • Animals are fed organic feeds and their natural behaviors must be accommodated to make their lives as comfortable as possible
  • Synthetic growth hormones and antibiotics are forbidden

Notably, the EU and Canada have similar, equivalent definitions of organic.

  1. MYTH: Organic foods from other countries meet different standards.

FACT: Any food products sold as “organic” in the US, whether grown in the US or any other country in the world, must meet the US organic standards outlined above.

USDA accredited certifiers around the world inspect farms and processing facilities to certify products to the USDA organic standards. The EU and Canada also have similar requirements (and a series of agreement between the US, Canada and the EU allow each to respect and accept the other two governments’ certifications).

  1. MYTH: Organic food isn’t affordable.

FACT: Prices for organic products reflect many of the same costs as conventional items in terms of growing, harvesting, transportation, and storage, but organic products must meet stricter regulations governing all of these steps and there’s often more labor and management intensive.

Only 4-5% of the food supply is organic so it doesn’t have the same infrastructure and distribution economies of scale as conventionally grown food, which contributes to higher prices. Organic farmers have the added cost of compliance with organic certification standards, and government programs do not subsidize organic farming.

The price of organic foods is increasingly competitive as supply and demand rises. 

  1. OrganicMYTH: Organic food is a fad.
    FACT: What we now think of as organic farming was practiced for thousands of years as farmers worked in partnership with the land and the elements. In the 1940s, the widespread use of synthetic chemicals was introduced into agricultural practices to boost crop growth. A backlash developed among growers and consumers and the organic food industry was born.

Today, organic products have grown, on average, more than 20% per year over the last 7-10 years, making it the fastest growing segment of agriculture! In 2011 the organics market topped $30 billion, representing a 9.5% growth over previous years.

  1. MYTH: Organics don’t have nutritional benefits beyond their conventionally-grown counterparts.
    FACT: There is mounting evidence to suggest that certain organic fruit and vegetable plants fight for their health—and yours— with a natural defense system of antioxidants and phytochemicals.

Researchers at Washington State University found that when a strawberry plant grows without persistent pesticides, it produces phytochemicals as its own pest control, and new studies are finding that those same phytochemicals may enhance the nutritional profile of the plant.

Phytochemicals are the same substances responsible for aromas and flavors, and there’s a strong suggestion that organic plants are healthier, and taste better, because they’re allowed to thrive without a synthetic chemical burden. Read more about the strawberry study by Washington State University.

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