Over the last few days if you follow the top health stories, one that has come up repeatedly is the value and benefits of eating organic. Going organic started to become popular in the early 2000’s and has spurred debate ever since. The most recent study conducted by Stamford University has concluded that “the published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods. Consumption of organic foods may reduce exposure to pesticide residues and anti-biotic resistance bacteria.” As it turns out, there is not much difference in the nutrient levels of foods grown organically vice those grown with pesticides. There are some differences but are the differences enough to offset the extra cost of going organic?
Less than 4 percent of all food’s and beverages you can find in a store are certified organic and under federal guidelines less than 1 percent of all land is federally certified organic. Between the added cost and the many conflicting reports, it is no wonder that many people are confused. Test after test and study after study has concluded that there is very little if any difference in nutrient quantity or taste. In fact, in a Consumer Reports study several years ago, 25% of foods that were certified organic had pesticide residue on them!
Buying and eating organic foods is a choice that we all have the right to make or not make. Here is a link to one of the more recent articles I have read. http://www.nytimes.com/2012/09/09/us/would-be-healthy-eaters-face-confusion-of-choices.html?ref=nutrition