Have you been dazzled by farmers’ markets brilliant displays of organic produce? Luscious shiny peppers radiating colors of the rainbow, causing you to salivate as you think about the fantastic stuffed peppers you’ll be making later in the evening. I’m certain you’ve wondered about how healthy this organic produce really is.
Why do people go so crazy for this stuff? Nowadays, it’s more than just treehugging hippies that rave about it. Why will they shell out $5 for a misshapen, though beautifully bright yellow bell pepper? One doesn’t get sick right away after eating regular, conventionally grown bell peppers. So what’s all the huff and puff about? And is organic really better for you?
Some studies say there’s little difference between the two, while others say there’s big differences in nutrient quantity and quality. As you might have guessed, conventional food has more pesticide residues than organic food. But for me, the heart of the organic issue isn’t about personal health. Instead, it’s about community. Farmers, pesticide makers, and those living in the rural community are the ones with greatest exposure to pesticides. If we eat pesticides, that means other people had to make those pesticides, mix and dilute them, and spray it in their fields, exposing them to potentially life-threatening situations. Perhaps it’s my old-timeyness, but I don’t think it’s acceptable to expose people to what you know are life-threatening situations.
There are three worlds of influence in organic food and farming:
- There’s you, the eater.
- There’s also the farmer and his/her community – their family, the rural neighbors, and everyone involved with the farm economy, including those who make pesticides and other farm tools.
- Lastly there’s the ecosystem, especially soil and climate, that are most affected by pesticide and fertilizer use.
It takes a lot of work and resources to run a farm – you need tools like shovels, pitchforks, trowels, and pruners. If you’re a big farm, you’ll need tractors, trucks, and other large equipment. If you run a conventional farm, you need a steady, reliable supply stream of pesticides and fertilizer. There’s plenty more, but I think you get the idea.
The next time you’re at a farmer’s market, get to know the produce. Smell the bundle of kale, feel its weight, note its lush green color, note the diverse forms and varieties. Take some produce home, and taste it. One bite into an organic carrot, and I know I’ve got a different carrot in my hand. It’s more vibrant in color, more moist and juicy, and it tastes somehow more carrot-y. It’s an explosion of real carrot flavor. They make conventional carrots taste like diluted versions of the real thing.
I know many of you already eat organic food – what do you think sets it apart from conventional food?
Farmers, Pesticide Makers, and the Rural Community
Usually, we don’t think too deeply about where our food comes from (I know for a long time I didn’t), and assume a happy Farmer John is out there somewhere, tending to his fields with love and care. But it takes more than just the farmer to make a farm run smoothly. There’s a community of people working together to make sure there’s food on grocery store shelves and cafe tables in cities all over the world. Not only are there farmers, but there’s also the people who make farm tools, distributors to bring the food to the city, and the people who give us food directly, from restaurants or local markets. It’s those who make and apply pesticides that have the greatest likelihood of exposure.
A direct exposure to pesticides is different from exposure by eating it on food: an adult experiences symptoms ranging from mild {nausea, headache, fatigue} to severe {epilepsy, shock, death}. In one case, because of a poorly performed detoxification, an insecticide called methyl bromide poisoned several workers and a few members of the ambulance crew at the port of Rotterdam, The Netherlands.
The victims displayed symptoms of sore throat, irritated eyes, and hypersalivation. One of the victims suffered from multiple epileptic seizures. Two victims were admitted to the intensive care unit for respiratory support. Three other employees showed milder symptoms and received supportive care but were not admitted to the hospital. This complicated case shows that the safety of the ambulance crew and MMT must be guaranteed. It also demonstrates that healthcare providers cannot always oversee the accident scene and that there are some pitfalls that are almost impossible to prevent.
Harsh accidents are not uncommon. The more frequently you apply pesticides, the more likely an accidental exposure could occur.
Farmers are at greater risk for specific types of cancer. They have a greater likelihood of developing prostate cancer and melanoma, a skin cancer. The fumigant methyl bromide, most recently notorious for being allowed on California strawberries, has been shown to contribute to prostate cancer in a number of studies. Farmers are also more likely to develop Parkinson’s disease due to pesticide use.
In a Syngenta facility for Atrazine production, workers exposed to Atrazine were 8.4 times more likely to develop prostate cancer than unexposed workers. In California’s Central Valley, it was found that rural residents exposed to a mixture of a fungicide and herbicide were 75% more likely to develop Parkinson’s disease. Earlier exposure increased the risk of Parkinson’s by as much as 4-6 times. Farmers’ wives and children are often helping out in the field, which increases their likelihood of pesticide exposure.
The fate of conventional American farmers isn’t so bright, and neither is that of the surrounding community. Is this an acceptable sacrifice for cheap food? If we don’t treat our farmers well, we can expect the quality of our food to continually decline, and along with that, the quality of our personal health and livelihood.
It really makes you wonder – who’s developing these pesticides? It’s saddening to think that they are most likely free from exposure, but most likely the ones to garner all the profits.
Since we’re talking pesticides here, I’ll also add a study that shows a higher likelihood of childhood leukemia due to residential pesticide exposure. Don’t spray pesticides indoors on houseplants! Especially with children!
Soil and Climate
Culturally we know very little about soil. It’s not a popular topic. Dirt? It’s a lifeless, crumbly mess that looks like human feces. And who wants to talk about a sore subject like that? Unfortunately, our cultural ignorance means we lose out on an incredible appreciation and relationship with earth itself. We did name our entire planet after the stuff, so it must have some value.
The secret to fertile organic soil is that it’s not dead, it’s teeming with life! What makes soil fertile are the FBI: fungi, bacteria, and invertebrates. They help digest organic matter, which includes dying leaves, stems, flowers, fruits, manure, and straw, among other things. What they poop out are either more fodder for other soil organisms, or what’s called a ‘humus’, that acts like a time-release fertilizer, complete with all necessary macro-nutrients and micro-nutrients for growing plants.
The more you apply chemicals, the more you destroy the biological life in soil, which is the very essence of soil fertility.
Synthetic fertilizer is often applied to excess with heavy drainage, which leaches nitrate into groundwater and kills many microbes, stripping the soil of its own fertility. Making pesticides and fertilizer also consumes lots of oil and releases lots of pollution and toxic wastes, contributing to climate change. Organic soil is able to retain carbon, due to its high micro-biological activity, and therefore helps reduce the amount that agriculture contributes to climate change.
This is why I choose organic – it’s an act of social and ecological awareness, and compassion.
Thanks go to Raam Dev for asking me this question and really making me think and do a little research.
Why do you choose organic? I would love to hear your thoughts. Drop me a line below, or email me.
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Photo by Amina Samy and Sharon Pruitt.
I chose to go with strictly organic when I found out that I was pregnant. I watched a video about the hundreds of toxic chemicals that are transferred from mother to child in utero. Although I’d been considering a switch, that was the last straw. I switched to organic foods and natural bath and body products. I will never go back. Great post!
Interesting! Could you link me to the video? I’m curious. I could never go back either! Thanks for sharing.
The first time I heard about it was in Annie Leonard’s The Story of Cosmetics http://storyofstuff.org/cosmetics/. Her book goes into more detail. Then, I found this article/video and just about fell out of my chair http://thedetoxspecialist.com/blog/detox/are-environmental-toxins-poisoning-your-baby. It’s something I’m still researching, but I feel a lot better now that I’ve made some drastic changes.
I just posted on this topic of nutrient density on my blog last weekend. I know this is a shameless plug but I think you might like it. I’m going to write more on how consumers can see for themselves if their fresh organic food purchases are healthier or not.
You’re right, I did like it! I like your blog and I’d like to find out more about you! I’m excited to hear what you have to say.
I choose organic and non-toxic as much as possible. There is a difference-no question. A difference in taste, nutritional value and what’s going into your body. We know only know bits and pieces about the severe dangers of pesticides-I can only imagine how they are truly effecting us in the long run. I love how you said choosing organic is….”an act of social and ecological awareness, and compassion.” That really sums it up Lynn. Thanks for the great post.
I know I’ve come across research that says long-term eating of pesticide-laden food contributes to rising cases of reproductive cancers and other chronic hormonal disorders. But I also know that there’s a good amount of disinformation put out by chemical companies, but it’s tough to tell the difference between that and a regular study, so I’m not really sure what to believe, aside from my own personal experience. Thanks for sharing, Lori!
Great post, Lynn. Organic is definitely a lot healthier for us and for the environment. I think one thing to think about in addition to what you mentioned is that organic by itself is not necessarily “good enough”. It should also be local to avoid all the toxic and fumes that comes along with transportation. As someone who is beginning a lifestyle of sustainable living, this was something that I never thought about.
Also, thanks to your “No Impact Experiment” posts, I started watching the documentary No Impact Man. There’s one part in which Colin interviewed Ronnybrook Farm. Ronnybrook mentioned that the only reason they do not have the “certified organic” label is because when their cows are sick, instead of letting them die they give them antibiotics. They also mention that these are the same dairy cows for generations and would like to keep them healthy and alive. I was curious as to what your take on this was. I know some people would abuse this privilege of “antibiotics” but how do we go about distinguishing farms that are “just as good” but are not certified organic? At some point it has to be more than just a label and more about the actual product. Of course, at the end of the day this is hard to do given the time constraints of individuals and the number of food products available. Still it might be something to think about.
Looking forward to reading more. Thanks for sharing, Lynn.
Stella
http://www.bucket360.com
http://www.paretoproject.net
Hi Stella, You’re right, local is also really important. You bring up an interesting point on organic certification. Some organic labels permit the use of certain biologically based herbicides and pesticides, as well as other substances that aren’t completely sustainable or healthy. Many small farmers also cannot afford the hefty price tag of getting certified. I think in California it’s a $4000 fee, and the transition period is 3 years.
Personally I think giving sick cows antibiotics is okay. I think it might be hard to ensure that antibiotics were only given when sick, which creates the certification issue. At that point, it’s up to your discretion. If you read about the farm or talk to the farmer, you’ll find out about their practices and whether you agree with those or not. You’re right, it’s not really about the label at all, and is about the actual product.
Lynn,
Wow that is quite a hefty fee! That’s a big hurdle in terms of small farmers trying to grow a great product while trying to make a living out of it. And you’re spot on about the antibiotics and discretion. I wonder how many of them would be held accountable without supervision? Great things to think about. Thanks for sharing.
Stella
Great post, you really did your research!
From a health perspective, choosing organic vs. conventional is a no-brainer. I say no to toxins, poisons, and synthetics. If the worker has to wear protective gear to apply the fertilizers and pesticides, how can we eat this stuff?
But let’s not stop there. Organics are the most beneficial to us and to nature when grown on small-scale, sustainable farms (unlike the way the highly industrialized, monoculture-loving big agribusinesses do it). So let’s not just buy organic… let’s buy organic from farmers markets and from CSAs, and get to know the people who grow our food!
Thanks, Andrea! I agree, let’s try to buy organic from farmer’s markets and CSA’s, and hopefully visit those farms! Thanks for sharing your insights.
I’m glad you made this piece, Lynn!
The previous commenters said…everything I would have said.
Just wanted you to know that I support this wholeheartedly, and off to share!
I can definitely tell a difference between organic/nonorganic even when they’re canned (at home of course!)
Thanks, Jeanie!
I used to balk at the price difference for organic produce. I had no idea paying more for eggs and milk that had treated the animals involved better, but vegetables? They don’t have nervous systems. For me, the switch to organic started with Omnivore’s Dilemma — the description of the dead conventional potato field and the organic one really stuck in my head. Once I understood that choosing organic wasn’t about being status and wealth, but rather about behaving responsibly towards the earth, I was willing to pay for that moral comfort. I still don’t buy organic 100% of the time; I sometimes shop at Asian markets and the small vegetable stand by my house that I can walk to, and their organic selections are somewhat limited. But I’m trying to buy more produce at the farmers’ market, which is mostly organic or low-spray.
That’s great that reading Omnivore’s Dilemma helped enlighten you to the reasons behind organic food. I think a lot of people fall into the misconception that organic is about wealth – they don’t understand the real reasons behind organic food, and only see the price tags. One woman even said she thought organic food was just salad greens!
I try to buy 100% organic, but it is really expensive! At this point it’s tough to go back to conventional though, knowing how good organic food makes me feel both in terms of living consciously according to my values, and my personal health. I think local is just as important as organic, if not even more so. Thanks for sharing your perspective!
I don’t want to eat pesticides, so I choose organic as much as possible – although sometimes organic food is extremely expensive… just to give you an idea, at my local supermarket an organic chicken costs about 25 Euro, a free-range about 12-15 Euro, a battery one about 6 Euro – pretty hard choosing organic if you have a large family…
My husband and I eat little meat, and we mostly eat organic food; I know that some researches say that organic food doesn’t taste better, but I disagree – it does! Even in baking, try making a cake with organic eggs, milk, butter, flour, fruit and you’ll taste the difference…
The best option would be to buy organic food grown locally – cannot beat that!
I know it’s tough to choose organic when you have more mouths to feed. I try to buy 100% organic, but it’s really expensive! I’m a single girl with a bf, so it’s not as tough for me to make the choice. I spend less elsewhere and more on good food. But if I had to feed a family, I doubt I could buy 100% organic with my current situation. That is why I want to start growing my own food! You’re totally right about local – you can’t beat it! Thanks for sharing, Cristina!
I have always thought of the harm pesticides do to me and my family, and the harm they do to the environment, but have forgotten about the harm done to the farmers. Thank you for reminding me. This is another reason to go organic! I also like your comments about the soil, and how chemicals kill the FBI! I just got our a few organic gardening books out from the library yesterday, and will be soaking them up this weekend. I am so interested in food sourcing and production right now, so this was a very timely post for me. Thank you!
Sounds wonderful! I’m excited to hear about your adventures in food sourcing and organic gardening! I will soon be moving to a new apt with a fire escape, so I hope to transform it into a nice little fire escape garden. I think I want to give it a name too! Perhaps ‘Fire Farm’
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