ORGANIC OR NOT ORGANIC?

Posted: December 29, 2015 in Food, garden, tomatoes
Tags: , , , ,

You might be thinking of eating more healthy fruits and veggies in 2016, and organic is usually the way to go. But considering the price difference, it’s not always easy to simply buy organic over non-organic produce. Although I tend to buy mostly organic products, there are times when I think it’s not all that necessary. By the same token, there are times when it is absolutely necessary.

organic

Despite the organic label… despite the fact that produce has been triple washed or whatever other nonsense they claim, I always wash my produce before eating. And I store it in a new, clean plastic bag or container in the fridge, recycling the old clam shell container.

I try to avoid any produce from Mexico or South America, where they’re allowed to use pesticides banned long ago in the United States. I don’t even trust the organic products from those areas. (Hey, if they tell you not to drink the water when you vacation in Mexico, why would you want them to water your produce with it?)

And I buy seasonal organic produce from my local farmers whenever possible.

Here are a few of what are known as the “dirty dozen:”

Strawberries: Always go organic. Non-organic strawberries are bathed in pesticides and no amount of washing with water will remove them. There’s no way I’m going to put that in my daughter’s smoothie.
Speaking of strawberries, the greens on each fruit are totally edible, and you won’t notice them at all if you’re using them for smoothies. Just wash the fruits and then throw the whole thing into your blender.
I usually buy a large quantity of organic strawberries when they’re on sale, wash them thoroughly in cold water, and then freeze them in small bags to use for smoothies later.

Apples: Always go organic. I have two apple trees in my yard and I know what a nightmare it is to keep the bugs away from them. The only way you can do that is by spraying the living hell out of those trees. Unfortunately for me, the days of going to an orchard with the family and picking our own apples are long gone, because I know what they have to do to make them look pretty on the branch.

Potatoes: Always go organic. These are sprayed heavily as well. And then there’s the added bonus of spraying the harvested potatoes afterwards to prevent them from sprouting while in storage.

 

Since the US Environmental Protection Agency doesn’t do its job to let you know about pesticides in your food, groups like the EWG, the Environmental Working Group, do it for them. Other produce that falls into the “dirty dozen” category, as listed by the EWG: celery, peaches, bell peppers, spinach, imported nectarines, cucumbers, cherry tomatoes, kale, collard greens, zucchini, lettuce, blueberries. Always buy organic versions of these if you want to avoid ingesting pesticides. Remember, washing the fruit does not wash off the pesticide!

 

Fruits with skin you peel: bananas, oranges and other citrus, melons, etc…I’m OK with non-organic, but I wash the outside thoroughly before cutting into the fruit, and I don’t use the skin. If I need the zest of citrus for a recipe, I use organic…but those can be hard to find.

“The clean fifteen,” meaning produce you can buy that is not organic (according to the EWG): onions, sweet corn (which I totally disagree with, thanks to Monsanto’s Round-Up ready crops), pineapple, avocado, asparagus, frozen sweet peas, mango, papayas, eggplant, cantaloupe (domestic), kiwi, cabbage, watermelon, sweet potatoes, grapefruit, mushrooms. I would still keep my purchases to produce grown in the USA. Pesticides that are banned in the USA are still used in other countries.

Here’s some technical labeling info you may or may not know…

Natural: This is a marketing word – not a scientific label. The FDA requires only one natural ingredient to be present for an entire product to be labeled “natural.” This means that as long as a company has one natural ingredient despite multiple harmful chemical ingredients, they can still call the product natural. (As my buddy, Lee, a PhD in Chemistry once told me: “Hey…cyanide is ‘natural!'”) So always read the label!

USDA Certified Organic: Product labels that feature this term are manufactured by operators who comply with annual inspections, as well as random checks, to ensure they’re adhering to the USDA’s organic standards. This includes, among many things, a three-year process to properly fortify the farmland. It’s also important to note that many local farmers that do adhere to “organic” standards can’t afford the fee to apply the “organic” label to their products. So, talk to your local farmer about it.

Here are a few permutations of the USDA’s “organic” label:

    • 100 percent organic: Product must contain (excluding water and salt) only organically produced ingredients. Products may display the USDA Organic Seal and must display the certifying agent’s name and address.
    • Organic: Product must contain at least 95 percent organically produced ingredients (excluding water and salt). Remaining product ingredients must consist of non-agricultural substances approved on the National List or non-organically produced agricultural products that are not commercially available in organic form, also on the National List. Products may display the USDA Organic Seal and must display the certifying agent’s name and address.
    • Made with more organic ingredients: Products contain at least 70 percent organic ingredients and product label can list up to three of the organic ingredients or “food” groups on the principal display panel. For example, body lotion made with at least 70 percent organic ingredients (excluding water and salt) and only organic herbs may be labeled either “body lotion made with organic lavender, rosemary, and chamomile,” or “body lotion made with organic herbs.” Products may not display the USDA Organic Seal and must display the certifying agent’s name and address.

    Of course, all this assumes honest labeling on packaging. Bottom line: read labels, ask questions, and support your local farmers.

     

     

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