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Friday, September 19, 2014

Organic vs. Non-organic

Organic strawberries from Vollmer Farm, Bunn, NC
Source: Flickr
Image: Wendy
Is organic produce really important? According to Victoria Boutenko it is, but not for the reasons one might think. Boutenko, a pioneer in the raw food movement, says, "The problem is not that non-organic has pesticides, but rather that it doesn't have any nutrition." She goes on to say that through the plants we eat, we receive essential nutrients that were created by microorganisms in the soil. When pesticides are used, the microorganisms die and the once rich soil turns to dust. 

Source: Flickr

Boutenko also cites a table from Dr. Gary Far's Comparing Organic Versus Commercially Grown Food, in which an example of organic lettuce which contains 12mg of sodium while commercial lettuce has none. The organic lettuce also contains 176.5 mg of potassium, but commercial only has 53mg. 169mcg of manganese is found in the organic lettuce, but only 1mcg in the commercial lettuce. Organic spinach is is loaded with iron, 1584 mg. Commercial spinach, only 89mg. Even more shocking, organic tomatoes contain 1938mg of iron while commercial has just 1 mg. That's nearly 2000 times less iron. Boutenko reminds us that our goal is nutrition and organic doesn't cost 2000 times more, and that we should do whatever can to find organic. She also admits it took her years to understand the importance of organic foods, and now she only eats organic.

Source: Flickr
Image: Bethel Organic Foods, India

Boutenko also reminds us it's up to us to create the demand for more organic food. Ashland, Oregon where she lives, is home to the first McDonald's in the country to close its doors due to lack of business, followed by Dairy Queen and Pizza Hut. In other words, 'If you build it, they will come,' is a two-way street. We must build the demand for nutrient-dense organic foods.

Organic blueberries from Moon Hill Farm
Source: Flickr
Image: Renee Johnson

Organic and "natural" are not the same thing. Only foods that are grown and processed according to USDA organic standards are allowed to be labeled organic. No chemical fertilizers, pesticides, antibiotics, food additives, genetically modified organisms, irradiation or sewage sludge are allowed. Crops must be rotated and there is a three-year transitional period before crops can be certified organic from a formerly conventional farm. Mulch is often used to manage weeds. Requirements vary from country to country.

Source: Google Images
Image: Rutger's University

This chart gives you a better picture of the nutritional gap mentioned earlier, but for a more detailed chart and analysis I recommend Victoria Boutenko's Green for Life.

Source: Google Images

This final chart, however, is what it usually comes down to for most of us - cost. Perhaps we should all follow New York Time's Best Selling author, wellness expert and cancer survivor, Kris Carr's decision to view this extra cost as true health insurance: www.kriscarr.com.








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