The U.S. Department of Agriculture enforces strict standards on organic foods that include prohibiting synthetic pesticides, fertilizers, herbicides, drugs and preservatives. The USDA prohibits using medication other than vaccinations for livestock. Many consumers buy organic food thinking they are getting more nutritional benefits, but no evidence supports the notion that organic food is more nutritious than non-organic, according to the American Journal of Clinical Nutrition. The differences between organic and non-organic foods are mostly in the farming methods of produce and the raising of livestock.
Pesticides
Organic produce is free from pesticide exposure, making it a healthier alternative to non-organic produce. If you buy fruits and vegetables that have thick, protective skins, such as onions, corn, melons, pineapple, eggplant, bananas, sweet peas and kiwi, then it doesn’t matter if it is organic or non-organic, because the skin protects the fruit from pesticides. Thin-skinned fruits and vegetables or those with edible skins, such as peaches, apples, pears, sweet peppers, leafy greens, berries and potatoes, should hold the USDA organic seal to protect your family from pesticide exposure.
Environment
Organic produce farmers rotate crops, actually improving soil conditions, and they use manure as fertilizer. Organic farming does not harm wildlife or pollute water. Non-organic farming can deplete the soil and adds chemical fertilizers and pesticides that can harm wildlife, waterways and beneficial insects.
Health
Wash all fruits and vegetables -- including organically grown -- to wash away traces of bacteria, dirt and pesticides before cooking or eating. Use running water, scrub the outside of fruits and vegetables. Avoid using soap or bleach. After you wash produce, cut away any bruises or soft spots that can contain bacteria.
Precautions
Both organic and non-organic foods are at risk for dangerous microorganisms, such as salmonella and E. coli from animal feces in compost or exposure to deer, coyotes, birds, squirrels and insects. Wash your hands before handling organic or non-organic food and sanitize the food-preparation area. Cook all meats thoroughly and promptly refrigerate leftovers.
References
- U.S. Department of Agriculture: Organic Foods Production Act of 1990
- The American Journal of Clinical Nutrition; Nutrition Related Health Effects of Organic Foods: a Systematic Review
- University of Alabama; Organic Vs. Non-Organic Foods; Lori Greene
- “Nutrition Concepts and Controversies”; Frances Sienkiewicz Sizer, Eleanor Noss Whitney; 2008
- Colorado State University; Preventing E. Coli from Garden to Plate; J.G. Davis, P. Kendall; August 2011
