Bringing Wellness Full Circle


Barb’s Fit U’s bottom Line on food:

~I have a definite concern about the long-term health effects of all the chemicals, hormones, pesticides and junk used in the growth of non-organic foods.

~I wonder about the environmental impact of industrial farming practices that degrade soils, contaminate waterways, increase greenhouse-gas emissions, contribute to a dependency on fossil fuels, and encourage bacterial resistance to antibiotics.

~I am no longer comfortable eating questionable foods, and I am beginning to ask simple questions that should not be difficult to answer: Where does my food come from? Is it bred for best flavor or primarily for uniformity of size and color and increased yield? How is it grown? Is it part of a system that works in harmony with nature, or is it grown with synthetic chemicals and fertilizers? Is production sustainable? Do the conditions in which livestock are raised reflect a measure of respect for the animals’ natural instincts and well-being or are speed, efficiency and the profit margin the primary concerns?

What does “organic” really mean?

The USDA currently defines organic this way: “Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.”

Are organic food plain healthier?  Well, here is what studies have shown so far:

~organic produce includes significantly higher levels of vitamin C and a greater variety of micro-nutrients than conventional produce

~organic milk contained significantly higher levels of vitamin E, antioxidants and omega-3 fatty acids.

~grass-fed animals produce meats, milk and eggs with more vitamin E, folic acid, beta-carotene, and omega-3 fatty acids and less saturated fat and cholesterol than corn-fed animals.

But is all “organic” food truly organic?  Today, we have something called “industrial organic,” which puts increasing amounts of land under organic cultivation, reducing the amount of chemicals being unleashed on the environment and limiting the quantity of antibiotics and growth hormones given to livestock.  So here’s the scoop: you have to be a label reader once again.

These foods receive the official USDA seal of approval:

~Food labeled 100% organic is entirely organic whole food or is processed from entirely organic foods.

~Food labeled organic describes food that is no less than 95% organic (an organic soup, for instance, might include a small portion of non-organic ingredients).

~Food labeled “made with organic…” indicates that a specific organic ingredient is included in the processed food. (Tortilla chips might say “made with organic corn,” for example.) In this category, the product must contain 70% organically grown ingredients to receive the coveted USDA seal.

Buying organic

This buying organic stuff can get pretty expensive, so here are some suggestions:

~Some traditionally grown foods contain more pesticide residue than others, so if you have to pick and choose, go organic on the following: spinach, pears, nectarines, peaches, apples, strawberries, raspberries and potatoes.  Produce that is typically “unwrapped” before being eaten–bananas, corn, onions, mangos, avocados–has lower levels of residual pesticide.

Foods containing higher levels of pesticides

Foods containing lower levels of pesticides

Apples Asparagus
Bell peppers Avocados
Celery Bananas
Cherries Broccoli
Grapes Cauliflower
Peaches Corn
Pears Kiwi
Potatoes Mangos
Raspberries Onions
Spinach Pineapples
Strawberries Peas


~Go local before you go organic.  You can ask the local farmers what are their practices and find those who practice healthy farming!

~Don’t be loyal to a brand and don’t be seduced by fancy packaging or well-known faces on the label, whether they’re Elmo or Paul Newman. All foods labeled “organic” in the U.S. go through the same certification process, according to the Organic Consumers Association.

~Shop in season!

~ When your favorite organic foods are out of season, buy frozen, dried or canned versions of them. Produce such as peaches, corn and berries are cheaper this way than when shipped from thousands of miles away. And though canned goods tend to get a bad rap, they’re often picked ripe from the field and packed at the peak of freshness within hours. That means they tend to keep their vitamin and antioxidant levels – and their flavor.

~ Consider becoming a member of a food co-op that includes a sizable selection of organic items. Yes, you’ll pay a fee to join, but you’ll also get to purchase groceries at a discount. Many co-ops stock goods produced by farmers in the immediate area, so you’ll be doing your part to boost the local economy.

~ If you’ve got a green thumb, consider cultivating your own herb or vegetable garden at home. No space? Even a window box filled with rich soil will provide ample room for some basil and cherry tomatoes. Or find out if there’s a protected community garden in your neighborhood where you can plant and tend a few pepper and zucchini plants. It’s a bargain, and you’ll be able to monitor exactly what goes into the soil and onto your plants.

~Consider grass-fed beef. Corn feeds conventionally raised cattle. But grass, a cow’s natural food source, contains valuable nutrients that corn lacks, such as vitamin E, beta-carotene and folic acid. Meats from grass-fed animals contain more of these nutrients, too. Grass-fed beef also includes higher levels of heart-healthy omega-3 fatty acids and less saturated fat, cholesterol and calories than grain-fed cattle. What’s more, because cattle’s complex digestive systems did not evolve to eat corn, many corn-fed cattle develop serious digestive problems and infections, which in turn require treatment with antibiotics. Grass-fed cattle also have been shown to have far fewer E-coli bacteria in their digestive systems, and those that are there are less likely to be dangerous to humans. So splurge here!



Comments on: "Organic" (3)

  1. I agree! I am reading Animal, Vegetable, Miracle by Barbara Kingsolver, about her family’s one-year experiment with eating only local foods in rural Virginia, and it is full of fascinating info about healthy ways of farming and eating vs. what we as a culture have come to accept as normal. I’ve been thinking about this stuff all my life because my mom is really into organic gardening, but it was not until I started reading this book that I questioned the term “conventional” or “traditionally grown” to describe food that is not organic–dousing food crops with chemicals has been our convention/tradition for only about 65 years!

    About “Go local before you go organic.”: Getting organic certification is expensive, so small farms often don’t attempt it, or they know they wouldn’t get it because, for example, they use ONE type of chemical on their strawberries ONLY when they see a problem situation. But some small farms are very conscientious about using minimal chemicals or fully organic methods, so it’s very much worth asking! Also, local food is better for your health because the shorter journey means less vitamin loss, and it’s better for the environment because less fuel is used transporting it.

    About canned foods: Some foods keep their nutrients when canned, and others don’t. Read the labels. Canned cranberry sauce, for example, has a LOT less fiber and Vitamin C than cranberry sauce made from fresh or frozen berries. One canned food I buy regularly is apricots, which have a lot more vitamins than canned peaches AND less pesticide residue.

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