Organic vs Conventional Foods

• Let’s talk about the term organic: What does it mean and is it really necessary?

  • Organic vs Conventional

    • We all find ourselves reaching for foods labeled as organic but do we actually know why we’re doing that or what we’re getting in that product that we don’t get in non-organic products? Sales are driven by the perception that organic foods are healthier than conventional foods, and in 2017 the organic food market brought in over $45 billion.

    • What do we mean when we say conventional? This refers to the type of intensive agriculture and animal husbandry practices in the U.S. where pesticides and concentrate feed are common.

      • Many pesticides used in conventional farming have been linked to cancer, hormone disruption, neurological disorders, and other negative side effects.

      • In contrast, organic farming relies on crop rotation, biological control through natural enemies of pests, and certain hygiene practices. SOME pesticides are actually approved for use in organic farming systems, but they have much lower toxicological concerns than their synthetic counterparts as they are part of the human diet (sulfur, coconut soap etc.)

      • Pesticide exposure varies by type of produce:

        • The Dirty Dozen (You need to buy these organic)

          • Strawberries, Spinach, Kale, Nectarines, Apples, Grapes, Peaches, Cherries, Pears, Tomatoes, Celery, Potatoes

          • The grocery bill may be too high if you buy everything organic, SO focus on buying the produce listed above in organic.

    • In order to be labeled “organic” that product must adhere to the USDA’s certified organic criteria.

      • Organic meats, milk, and eggs MUST come from livestock that are raised on certified organic land (organic agriculture, fed 100% organic feel WITHOUT animal byproducts and synthetic preservatives), raised without antibiotics, growth hormones, or animal byproducts, AND allowed year-round access to the outdoors.  Due to the differences in livestock living conditions and feed, organic livestock have less exposure to POPs (persistent organic pollutants) and pesticides. Think about the phrase “you are what you eat.”

      • Organic produce has four-fold lower levels of pesticide residue than conventional produce. Also, studies show that switching from conventional to organic produce can significantly reduce biomarkers of pesticide exposure in just 5 days.

    • From a nutrition standpoint, there are not many differences between organic and conventional produce with regard to macronutrients, vitamins, or minerals.

      • BUT!:

        • Organic meats have 47% more omega-3 fatty acids than conventional meat

        • Switching to organic increases polyphenol (natural chemical found in plants that has beneficial effects on the brain, cancer, inflammation, and cardiovascular system) intake by the equivalent of 1-2 servings of fruits and vegetables without ANY change in actual food intake.

  • Questions? Contact us!

    • Email: courtney@plusforte.co

    • Phone: (978)-590-6951

    • OR schedule a free phone consult here: https://www.plusforte.co/contact-us

References:

• Reference: NASM. (n.d.). Lesson 1 in Nutrition Hot Topics and Controversies: Organic, Grass-Fed, and Pasture-Raised. In Nutritional Science: Nutrition Certification.