Buying organic: better for health, better for local farmers

By Molly Gore

Since the word "organic" began popping up on the labels of produce and meat in the aisles of grocery stores, the alternative farming technique has received a fair amount of media attention.

Though buying organic has become more mainstream and borderline trendy, a number of consumers still remain uninformed of the real benefits of buying organic produce and meat.

* What foods are actually organic?

Since organics are primarily sold in supermarkets, the relationship between the consumer and the farmer formerly based on trust has been eliminated, and organic certification by a third party is required for assured organic status.

The certification process, though, favors large producers over small farmers, and is lengthy, bureaucratic and expensive.

For this reason, many small independent farmers are hesitant to claim their crops as organic even though they meet the standards.

What matters in determining if a food is organic is that the crops have not been sprayed with pesticides or growth hormones, and are grown under completely natural conditions.

Foods that have made it through the loopholes in the organic certification process can be avoided by asking the right questions and buying directly from the grower.

It is difficult to trust the sticker in the supermarket when the USDA considers proposals like the one in 2007 that suggested allowing 38 nonorganic ingredients to be used in organic foods while still retaining the "certified organic" label.

It is important to note that buying organic is not necessarily buying locally, but it usually is if the vendor is the grower, who can be found at your local farmers market. If it is that much more convenient to purchase from a supermarket, just pay attention to the label. In the United States, federal legislation designates three levels of organic.

"One-hundred percent organic" labels products made entirely from organic ingredients, but products made with 95 percent organic ingredients can still be labeled "organic." Products with less than 70 percent organic ingredients are labeled "made with organic ingredients."

To get around the certification standards and still market their products with the same effect, many companies use labels such as "natural" or "authentic."

The ones that matter are the ones designated by federally mandated standards, though buying directly from small growers is the best way to be sure that products are, in fact, organic.

* Why buy organic?

1. No chemicals

The pesticides used in conventional produce have been linked to cancer, birth defects and endocrine disorders. Ingesting chemicals and pesticides designed to kill organisms puts an obvious strain on your liver. By eating organic produce and meat, you decrease your chances of developing these maladies, as well free your liver to filter other things you might eat (or drink).

2. Supports small farms

According to the Organic Farming Research Foundation, out of 2 million farms in the U.S., only 10,000 are organic. The best way to support small, local organic farmers is to shop at farmers markets. Typically supermarkets vend the produce of larger-scale producers, who are already squeezing out small farmers through the certification process that favors them.

3. Makes for fresher produce

Because organically farmed produce does not contain the pesticides and preservatives of other fruit, it is often taken directly from harvest to market, so many times it is more fresh than conventional produce. Organic produce is farmed and harvested in harmony within the region it naturally occurs, producing a flavorful bounty that was originally intended by nature.

4. Reduces pollution and protects downstream communities

Chemicals and pesticides used by larger industrial farms end up in the rivers and waterways that pass through communities and smaller farms, disrupting the ecosystem with odorless poisons that create "dead zones" where no life or vegetation can survive. The polluted water may also be consumed by humans.

5. Promotes humane treatment of cattle

Cattle raised on farms that adhere to organic standards are typically allowed to roam freely and eat organically grown greenery. Unlike conventionally raised cows, cattle on organic farms are not fed hormones to increase their weight or meat yield.

Though organic is usually pricier, the benefits typically outweigh the costs. Not only is organic produce more healthy, but buying organic is about principle too.

By buying organic, you can keep your liver healthy and protect the local flavor of small farms at the same time.

Contact Molly Gore at (408) 551-1918 or mgore@scu.edu.