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In one supermarket case the green beans are large and unblemished and sell for $1.29 a pound. In the adjacent container some of the beans are a little misshapen, a tad bit smaller and are priced at $3.49 a pound. The difference is those more ex-pensive beans are labeled organic. Clinical nutritionist Mike Seckinger believes they are a better buy, since they are healthier for the consumer. |
by Borden Black
When you see “Certified Organic” on the label, it means the product was produced under the authority of the Organic Foods Production Act. According to the act, organic producers must use materials and practices that “enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole.” To be certified, farmers must grow produce for three years without the application of synthetic pesticides or chemicals. An independent agency then issues a certificate.
Jay Thomas, of Country Life Vegetarian Buffet, says that produce sold as organically grown is often just as good as that certified organically produced. The fruits and vegetables sold at Country Life are organically grown at Uchee Pines, Ala. “Fresh and local is best,” Thomas said, pointing out that items picked green and shipped across the country lose some of their nutrient value and don’t taste the same as those picked ripe.
Jenny-Jack Sun Farm in Pine Mountain also operates under organic principals. The seasonal fruits, vegetables and herbs are fertilized with animal manures and composting. Jenny Jackson says, they only spray for pests if absolutely necessary and then use an organic pesticide.
Seckinger says, all these organic growing measures mean maximizing a plant’s ability to uptake the nutrients in the soil. “The human body needs different nutrients to maintain optimum health and needs food with nutrient density,” he explained. In addition he contends that research isn’t keeping up with growers’ use of genetic engineering. He points to tomatoes that have been modified using a gene from the flounder. “Studies on the impact this is having on our health are lagging behind.”
He also advocates eating meat from free range animals. They have been raised on land free of pesticides and herbicides for seven years and fed organic grain. He says while that is more expensive, since it takes longer to bring an animal to market weight, it is a worthwhile trade-off for preventing mad cow and other diseases.
More consumers are getting on the organic bandwagon. Small specialty markets used to be the only supplier of natural foods, but now they have moved into mainstream supermarkets. Today, retail sales of natural foods are the fastest-growing segment of the grocery industry, accounting for 10 percent of the more than $300 billion in annual sales.
It’s not just young conservationists who are eating green. Families are also more concerned about what is going into their bodies. Because children are smaller and their immune systems are not as developed, they may experience more negative impacts of chemicals used in growing foods, according to Seckinger.
He recommends that the healthiest
diet includes fresh organic produce. If such
produce is too expensive or unavailable, he
then says to eat locally grown, fresh food.
He also believes that buying organic produce
for the whole week makes no sense
since the longer it is off the vine, the less
nutritional value it has. If you can only shop
once a week, Seckinger says, stay with
frozen organic produce, dried beans and
other similar items.
There are some items that Seckinger says have little nutritional value, even if they are organic. “Anything in a tin can or box is wasted food and a waste of money,” he said. He points out that organic products in a box are not necessarily better since the word organic does not mean nutritional. An organic boxed item won’t contain preservatives or coloring, but may still have too much sodium, sugar and fat. “An organic cookie is still a cookie,” said Seckinger.
Thomas says, one of the hardest things about living naturally is reading the ingredients on products. “If the list is long, it’s not good,” he cautioned. Seckinger advises to look for at least five grams of fiber and less than three grams sugar, whether the product is organic or not.
Jackson explains that some produce, such as strawberries and grapes, is particularly vulnerable to chemicals used in production. She also believes it is important to get organic dairy products, which do not contain hormones. But Seckinger advises staying away from animal milk completely since organically produced milk is expensive and can still trigger allergies. He recommends rice or almond milk as a substitute.
Many similar recommendations are included in the Mayo Clinic’s suggestions for those who are shopping for organic foods:
• Buy fruits and vegetables in season to
ensure the highest quality.
• Read food labels carefully.
• Don’t confuse natural foods with
organic foods. Only those products
with the “USDA Organic” label have
met USDA standards.
• Wash all fresh fruits and vegetables
thoroughly with running water to
reduce the amount of dirt and bacteria.
• If you’re concerned about pesticides,
peel your fruits and vegetables and trim
outer leaves of leafy vegetables in addition
to washing them thoroughly. Keep
in mind that peeling your fruits and
vegetables may also reduce the amount
of nutrients and fiber.
In addition to the organic sections in the local supermarkets, there are other sources for organically grown products in the Valley. Country Life carries organically grown seasonal fruits and vegetables from the area. And Jenny-Jack Sun Farm brings its organically grown produce to Broadway in Columbus every Saturday from 8:30 a.m. to 12:30 p.m. through November. The farm is also open on Wednesdays. For more information, call (706)402-0500.
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