The Important Role of Organic Foods in Your Diet

Over the past decade there has been an increasing demand for organically produced foods. These are foods that are raised and processed without the use of synthetic fertilizers, pesticides or man made additives. The range of organic foods available today has increased to cover virtually every food group and includes organic vegetables, eggs, nuts, milk, meats and even coffee.

As the trend toward organic foods grew I began to question the race towards organic foods. From my perspective organic food supplies were limited and even when available were significantly more expensive than traditionally produced foods. Many of the organic fruits and vegetables on display at major super markets appeared smaller and had less vibrant colors than the commercially produced fruits and vegetables. When I questioned the produce manager on this observation he suggested that I not be fooled by appearance of the organic produce. He explained to me that the difference in the size and color of the fruits and vegetables was result of the commercially grown produce being heavily fertilized with a wide range of synthetic fertilizers. In addition, he noted, the commercially grown fruits and vegetables were protected by frequent applications of pesticides and herbicides that reduced the effect of insect infestation on plant growth.

To prove that size and color of the fruits and vegetables was not the true measure of the produce he suggested I sample one of each type vegetable and compare the flavor and taste of organically grown versus the commercially grown produce. He offered me two carrots, one grown organically and the other commercially grown. The difference in flavor and taste was almost shocking. The organic carrot was ripe with a rich carrot flavor and juices that I have not experienced since we grew our own vegetables in a small garden at home. I had forgotten how wonderful the earthy flavor of additive free carrots could taste. The commercially grown carrot was larger, more colorful in appearance, but was almost bland to the taste. There was little carrot flavor, but more a medicinal taste from what I surmised was the effect of high chemical content (fertilizers and pesticides).

From that day on I was hooked on the advantages of organic foods.

I was surprised to learn that in my local area there were several organic farms that sold directly to the public. Visiting one I saw some of the major differences in organic produce farming as opposed to the large commercial farms.

The organic farm raised healthy rows of various vegetables in nutrient rich, dense, dark soil. The soil was supplemented not with chemicals or heavy metal fertilizers but with natural, rich compost made from rotting leaves, hay, and a variety of organically grown crops allocated to the compost bin.

Insects were controlled by dusting plants with raw flour and by planting insect resistant flowers between the rows of vegetables.

Weeds were controlled by layering newspaper sheets covered with hay, all of which eventually rotted to provide additional soil nutrients.

By way contrast the commercial farms depended on heavy use of heavy metal fertilizers to energize overworked, worn out soil and chemical pesticides to control insects and herbicides to control weeds..

Recent studies have shown that fruits and vegetables grown in natural, nutrient rich soils yield more nutrition in the fruit produced and contain significantly higher levels of vitamin C, and natural minerals required for human health. Naturally produced carotene and other cancer fighting nutrients and essential non-fatty acids not found in chemically produced fruits and vegetables are abundant in organic produce.

While the increased flavor and nutrition alone are reason to consume more organic foods perhaps the most significant advantage of natural grown crops is the complete absence of pesticides, additives and growth hormones, all of which carry some unknown degree of risk to our health.

Commercially raised meat and dairy products contain a wide variety of hormones, additives and antibiotics as well as genetically altered foods fed to these animals that in turn are contained in the commercially raised meats we purchase and consume. While the effects of a single serving of this meat seems harmless what is unknown and unstudied is the cumulative effect of consuming these altered meats over time can have on human health.

Studies have shown that concentrations of pesticides and herbicides used to protect healthy growth of various fruits, vegetables and even feed grains for cattle are carcinogenic chemicals that can be harmful when consumed by humans. Most of the many pesticides and herbicides used in commercial farming remain on the produce and cannot be easily removed by washing. An independent study conducted at the University of Washington-Seattle found that the urine of children who ate non organic diets contained six times more pesticide residue than that of children who ate an organic diet.

By increasing the quantity of organic foods all of us can reduce the risk of ingesting carcinogenic chemicals. We can eat healthier, more nutritious, and more flavorful foods.

If any of the above concerns you, I recommend that you give organic foods a try. You do not have to immediately change all of your food purchases to 100% organic. Pick one or two fruits or vegetables and try them. You will be impressed with the flavor, but will also benefit from the nutrition and health benefits. If you like the organics gradually add more to your grocery list.

If you have a new baby or young child incorporate organic foods into his or her baby food. You will give your child a major health advantage by preventing the accumulation of harmful chemicals and hormones over the early and formative years of his or her life.

Organic foods are more expensive to buy, but are far less expensive than the cumulative effects of commercially produced foods.