Organic Vs Non Organic - A Real Look Into the Nutritional Value and Cost

Are you deciding whether to buy food organic or not? Do you question whether it is safer, more nutritious and worth the extra cost when a product bears a USDA Organic label? Several differences between organic and non-organic foods exist. Nutrition, quality, appearance, pesticides, environment, cost and taste are important factors to consider.

The word "organic" refers to food produced without most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. If it's meat, the animal was raised without antibiotics and growth hormones and fed an organic diet. Before a product is labeled "organic" by the USDA it must meet strict government standards. These standards regulate how such foods are grown, handled and processed .. The seal also tells you a product is at least 95 percent organic. Made with organic ingredients are products that contain 70 percent organic ingredients. Foods containing less than 70 percent organic ingredients can not use the organic seal or the word "organic" on their label.

Organic foods may have higher nutritional value than conventional food, according to some research. The soil is left in better condition after repeated planting and because you avoid ingesting pesticide residues left of conventional produce. Without pesticides and fertilizers plants increase their production of the phyto chemicals (vitamins and antioxidants) that strengthen their resistance to bugs and weeds. Studies have linked pesticides in our food to headaches, cancer, and birth defects. In meats and dairy products the concern is about the antibiotics being given to the farm animals. Many are the same antibiotics humans rely on and overuse of these drugs allow bacteria to develop resistance to them. Yet others scientists contend there is no comprehensive evidence that organic food is more nutritious than conventionally grown food. Many experts maintain that the levels in conventional foods are safe for most healthy adults and poses a very small health risk. The USDA certifies organic food but does not claim these products are safer or more nutritious.

Organic and conventional foods meet the same quality and safety standards. The difference is how the food is produced, processed, and handled. Organic fruits and vegetables spoil faster because they are not treated with waxes or preservatives. Appearance may differ. Some organic produce may have odd shape, varying color, and smaller sizes. Mostly they look identical to their conventional counterpart.

Some people buy organic food for environmental reasons. Organic farming benefits the environment by reducing pollution and conservation water and soil.

Not everyone can afford to 100% organic every time we shop. There are ways to make room in your budget. Farmers' Market have reasonably priced local grown organic and conventional food. To find one in your area go to http://www.localharvest.org More of the larger food warehouse stores like Costco and Sam's Club are carrying organic products. Websites are another alternative such as Shop Natural . Amazon.com also carries organic products. Coupons are available from Organic Valley and RW Knudsen.

Whether you are a fan of organic food or just want to shop more wisely here are a few added tips, Wash all fresh fruits and vegetables thoroughly with running water. This will reduce dirt and bacteria. If needed use a small scrub brush. Peeling fruits and vegetables may help to reduce pesticides but may also reduce the amount of fiber and nutrients.

EWG has been publishing guides to the "dirty dozen" of the most pesticide contaminated foods since 1995 based on statistical analysis by USDA and FDA. The 12 foods you should always buy organic-peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, kale, lettuce, imported grapes, carrots and pears. Vegetables and fruits with thick skins are least likely to have pesticides detected on the parts you eat after washing.

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