The Organic Question (Part II)

Now that we've learned how to interpret Organic labels (Part I), the next question is what does organic mean for your health?

Several recent studies explored if there are any nutritional differences between organic foods and foods produced using conventional methods. A review of the literature reveals mixed results [1,2]. Only two significant nutritional differences have been identified: nitrate levels are lower in organic foods and Vitamin C levels are higher in organic leafy vegetables. However, there is no clear research defining the effects of these differences in human health. While it makes sense that lower nitrate levels (i.e. less fertilizer, pesticides) might be beneficial, there are no long term studies to verify or disprove any potential health benefits.

The United States Department of Agriculture (USDA) has identified the twelve "dirtiest" fruits and vegetables. These are the fruits and vegetables that have been shown to have the highest levels of pesticide residue when produced using conventional methods. If you would like to incorporate more organic foods into your diet, these foods may be a good place to start.

The USDA Dirty Dozen
1. Apples
2. Celery
3. Strawberries
4. Peaches
5. Spinach
6. Nectarines (imported)
7. Grapes (imported)
8. Bell Peppers
9. Potatoes
10. Blueberries
11. Lettuce
12. Kale and Collard Greens

Next week in Part III of The Organic Question we'll explore the potential environmental benefits of Organic farming practices.

References
1- Williams, CM. Nutritional quality of organic food: shades of grey or shades of green? Proc Nutr Soc. 2002 Feb;61(1):19-24.
2- Magkos F, Arvaniti F, Zampelas A. Organic food: buying more safety or just peace of mind? A critical review of the literature. Crit Rev Food Sci Nutr. 2006;46(1):23-56.
3- www.usda.gov

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