Learn the Difference Between Organic VS Conventional Produce Farming

The organic promise

Organic agriculture is based on a system of farming that maintains and replenishes soil fertility, prohibits the use of synthetic pesticides and fertilizers and promotes biodiversity. Certified organic means that the farmer or producer has undergone a regular inspection of farm, facilities, ingredients and practices by an independent third party certifier, accredited by the USDA National Organic Program. Synthetic pesticides, animal drugs (hormones and antibiotics), sewage sludge, genetically-modified organisms (GMOs), irradiation and chemical fertilizers are prohibited in organic growing and production. And all organic food and beverages sold in the United States, no matter where they were grown, must meet or exceed U.S. organic regulations.³

Are organic foods really better for you?

If you’ve ever wondered if there are real health benefits to eating organic foods, consider this: a Centers for Disease Control (CDC) study involving 9,282 people between the ages of 6 and 59 showed that 94 percent of the subjects had organophosphorus (OP) metabolites in their bodies.⁴ OP pesticides are among the most widely used pesticides in the U.S.⁵ The CDC study found that Mexican Americans, women and children carry the heaviest “body burdens” of OPs.⁶

Similar studies have shown that, like adults, most children have measurable levels of OPs in their bodies⁷ and it was recently discovered that children younger than seven lack sufficient levels of the enzyme that is responsible for detoxifying pesticides.⁸ This means that pesticide residues remain in children’s bodies for a longer period of time than originally thought.

Studies are continuously linking pesticide exposure to serious diseases and health issues including cancer, asthma, compromised immunity, neurological disorders, reproductive damage and birth defects.^{9 10} In just the past two years, studies have linked pesticide exposure to Parkinson’s disease,^{11 12 13 14} an increase in suicidal thoughts,¹⁵ an increased risk of a blood disorder that can lead to cancer of the plasma cells¹⁶ and an increased risk of testicular cancer.¹⁷

Dietary intake of OP pesticides is a major source of exposure, especially for children. One study of 110 urban and suburban children found measurable levels of pesticide residues in the urine of all children sampled, except for one child, whose parents reported buying exclusively organic produce.¹⁸ Researchers concluded that one of the simplest ways to reduce pesticide exposure is to choose organic foods.

Are organic foods more nutritious?

We all know we’re supposed to eat our fruits and vegetables, but do we really know why? There are the vitamins and minerals, of course, but then there are those phytonutrients we’ve all heard of—resveratrol, lutein, lycopene, zeaxanthin and EGCG, to name just a few. They are the health-promoting antioxidants, phenols and flavonoids that research shows protect us from cancer, cardiovascular disease and premature aging. Plants produce these compounds in response to outside stressors, like pests and disease, but when they are synthetically protected, the plants no longer have the need to produce these protective phytonutrients. In short, pesticides render plants lazy.

Because they are left to deal with outside stressors on their own, organic plants tend to produce fruit and vegetables that are far richer in protective phytonutrients compared to their conventional counterparts. Studies are increasingly proving that organically-grown fruits and vegetables contain significantly higher levels of many phytonutrients compared to conventionally-grown produce.^{19 20 21 22}
For example:

• Organic blueberries have significantly higher levels of phenols, anthocyanins and antioxidant activity compared to conventional blueberries.²³
• Organic tomatoes contain an average of 79 and 97 percent more of two beneficial flavonoids compared to conventional tomatoes.²⁴
• Organic kiwis have a significantly higher polyphenol content, resulting in higher antioxidant activity, compared to conventional kiwis.²⁵

In addition to containing more phytonutrients, organic fruits and vegetables also tend to have higher levels of vitamins and minerals. Reviewing 41 published studies comparing the nutritional value of organically-grown and conventionally-grown fruits, vegetables and grains, one researcher found that there were significantly more of several nutrients in organic crops, including: 27% more vitamin C; 21% more iron; 29% more magnesium; and 13.6% more phosphorus.²⁶

Environmental impact

It is estimated that more than 1 billion pounds of pesticides are used in the U.S. each year, and as shown by the pervasiveness of DDT in the environment years after it was banned, many of these pesticides remain in the environment long after application, sometimes for generations.¹⁷ The massive amounts of pesticides and fertilizers used on conventional crops and the hormones and antibiotics used in conventionally-raised animals eventually end up in soil and water systems, and ultimately, humans and other living things. 

The chemicals used in conventional farming are polluting streams and watersheds,²⁸ disrupting delicate soil ecosystems, creating dead zones in the ocean,^{29 30 31} and killing hundreds of thousands of birds, amphibians, butterflies, bats, bees and other creatures each year.^{32 33 34}

On the other hand, organic farming promotes and protects the health of the environment by promoting biodiversity³⁵ and building and replenishing soil ecology.^{36 37} And important research is emerging showing that organic farming can help combat global warming by sequestering large amounts of greenhouse gasses. The Rodale Institute, a nonprofit organization that promotes organic and sustainable farming around the world, has shown that organic farming practices can remove about 7,000 pounds of carbon dioxide from the air each year, sequestering it in one acre of farmland.³⁸ The organization estimates that if all 434 million acres of U.S. cropland were converted to organic, it would be the equivalent of eliminating 217 million cars.³⁹

So are organics worth the extra cost? In 2008, Americans spent less than 10 percent of their income on food, compared to 20 percent in 1950. And that number continues to fall.⁴⁰ It’s time to consider the real cost of the food we eat—when you think about the negative health and environmental effects of conventional farming, paying a few more cents for those organic apples doesn’t seem like such a bad idea. I think my grandmother would agree.

The Organic Meat Difference

The last time you ate a burger, did you think about where the meat came from? No? You’re not alone. Most of us don’t give a second thought to where the animal products we eat come from, or if we do, we tend to conjure images of green rolling pastures and happy animals roaming free. Unfortunately, this is not the reality for most farm animals; in fact, most “farm” animals are not really raised on farms. The majority of animals raised for human consumption are raised in crowded animal factories, also known as concentrated animal feeding operations (CAFOs). In CAFOs, animals are kept in close, confined conditions and fattened up for slaughter as quickly as possible with growth promoters. Animals raised in CAFOs require large amounts of antibiotics to stay alive—it is estimated that 70 percent of antibiotic drugs used in the U.S. are used in animal agriculture. An estimated 13.5 million pounds of antibiotics are routinely added to animal feed or water each year—these are the exact same antibiotics that humans use when we are sick. This non-therapeutic use of antibiotics is leading to the emergence of antibiotic-resistant “super germs” that are easily passed to humans. 

Animals raised under organic standards are naturally raised under conditions that support their health and natural behaviors. They are given access to the outdoors and pasture, are never fed any animal byproducts (a common practice in CAFOs) and are never given growth promoters. Antibiotics are only used when an animal is actually sick, and in that case, the animal is removed from the group.

When choosing your animal products, don’t be fooled by the “natural” label. The USDA’s definition of “natural” pertaining to meat is this: “a product containing no artificial ingredient or added color and is only minimally processed”—in other words, “natural” is a processing definition and has nothing to do with how the animal was raised. Based on this definition almost all meat sold in the U.S. is “natural,” including meat from CAFOs. Always look for animal products that are certified organic and/or humanely and sustainably raised without the use of antibiotics, hormones, or growth promotants.

USDA Organic Standards and Labeling

The national standards for organic foods establish consistent regulations throughout the United States. Therefore, consumers have the benefit of knowing exactly what the standards are, and that they are consistent from state to state. To receive national organic certification, foods must meet the following requirements:

• Genetically modified organisms (GMOs) – meaning manipulating genes across species – are forbidden.
• Irradiation and the use of processed sewage sludge as fertilizer are prohibited.
• Organic livestock must have access to pasture, organically-grown feed, and be treated humanely. Antibiotics and growth hormones are not permitted, and sick animals are treated, but removed from the herd.
• Synthetic pesticides and herbicides may not be used. Organic farmers instead rely on a collection of natural methods of farming, including cover crops, crop rotation, beneficial insects, companion planting, and the use of compost, to create the quality fertile soil that results in healthy, nutrient-dense plants.

All foods bearing the organic label must be certified to United States Department of Agriculture (USDA) standards, with oversight by the National Organic Program (NOP), a division of the Agricultural Marketing Service of the USDA. Before a product can be labeled "organic," a government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must also be certified.

References

1. “2009 U.S. Families’ Organic Attitudes & Beliefs Study,” A joint project of Organic Trade Association and Kiwi magazine, June 2009.
2. “2009 U.S. Families’ Organic Attitudes & Beliefs Study,” A joint project of Organic Trade Association and Kiwi magazine, June 2009.
3. http://www.ota.com/organic/benefits/fruits.html
4. Barr D., et al “Concentrations of Dialkyl Phosphate Metabolites of Organophosphorus Pesticides in the U.S. Population,” Environmental Health Perspectives, Vol. 112, 2004
5. Barr D., et al “Concentrations of Dialkyl Phosphate Metabolites of Organophosphorus Pesticides in the U.S. Population,” Environmental Health Perspectives, Vol. 112, 2004
6. http://www.panna.org/docsTrespass/ChemTresMain(screen).pdf
7. Curl C., et al “Organophosphorus Pesticide Exposure of Urban and Suburban Preschool Children with Organic and Conventional Diets,” Environmental Health Perspectives, Vol. 111, No. 3, March 2003.
8. Huen at al. Developmental Changes in PON1 Enzyme Activity in Young Children and Effects of PON1 Polymorphisms, Environmental Health Perspectives. 2009 June. doi: 10.1289/ehp.0900870
9. http://emedicine.medscape.com/article/167726-overview
10. http://www.panna.org/docsTrespass/ChemTresMain(screen).pdf
11. Caroline M. Tanner; G. Webster Ross; Sarah A. Jewell; Robert A. Hauser; Joseph Jankovic; Stewart A. Factor; Susan Bressman; Amanda Deligtisch; Connie Marras; Kelly E. Lyons; Grace S. Bhudhikanok; Diana F. Roucoux; Cheryl Meng; Robert D. Abbott; J. William Langston. “Occupation and Risk of Parkinsonism: A Multicenter Case-Control Study.” Arch Neurol, 2009; 66 (9): 1106-1113
12. Harvard School of Public Health. "Pesticides Exposure Associated With Parkinson's Disease." ScienceDaily 26 June 2006. 4 February 2010 http://www.sciencedaily.com­/releases/2006/06/060626091842.htm
13. BioMed Central/BMC Neurology. "Link Between Pesticides And Parkinson's Strengthened With Family Study." ScienceDaily 29 March 2008. 4 February 2010 http://www.sciencedaily.com­/releases/2008/03/080328070136.htm
14. Sadie Costello, Myles Cockburn, Jeff Bronstein, Xinbo Zhang, and Beate Ritz. “Parkinson's Disease and Residential Exposure to Maneb and Paraquat From Agricultural Applications in the Central Valley of California.” American Journal of Epidemiology, 2009; 169 (8): 919 DOI: 10.1093/aje/kwp006
15. Stewart et al. “Pesticide exposure and suicidal ideation in rural communities in Zhejiang Province, China.” Bulletin of the World Health Organization, 2009; 87 (10): 745 DOI: 10.2471/BLT.08.054122
16. American Society of Hematology. "Individuals Who Apply Pesticides Are Found To Have Double The Risk Of Blood Disorder." ScienceDaily 17 June 2009. 4 February 2010 http://www.sciencedaily.com­/releases/2009/06/090612163533.htm
17. Journal of the National Cancer Institute. "Pesticide Metabolites Associated With Increased Risk Of Testicular Cancers, Study Shows." ScienceDaily 30 April 2008. 4 February 2010 http://www.sciencedaily.com­/releases/2008/04/080429170604.htm
18. C. Lu, D.E. Knutson, J. Fisker-Andersen, and R.A. Fenske, “Biological Monitoring Survey of Organophosphorus Pesticide Exposure among Preschool Children in the Seattle Metropolitan area,” Environmental Health Perspectives, Vol. 109, No. 3, March 2001, pp. 299-303
19. Journal of Agricultural and Food Chemistry, Vol. 51, No. 19, 2003, pp. 5671-5676
20. “Comparison of the Total Phenolic and Ascorbic Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices,” D.K. Asami, Y.-J. Hong, D.M. Barrett, and A.E. Mitchell, Journal of Agricultural and Food Chemistry, 51(5):1,237-1,241 (2003)
21. Journal of Agricultural and Food Chemistry. August 2002
22. “Are organically grown apples tastier and healthier? A comparative field study using conventional and alternative methods to measure fruit quality,” F.P. Weibel, R.Bickel, S. Leuthold, and T. Alföldi), Acta Hort. 517: 417-427 (2000)
23. Journal of Agricultural and Food Chemistry, Vol. 56, pages 5,788-5794 (2008), published online on July 1, 2008
24. Journal of Agricultural and Food Chemistry, posted online June 23, 2007
25. Online edition of the Journal of the Science of Food and Agriculture: March 27, 2007
26. “Nutritional Quality of Organic Versus Conventional Fruits, Vegetables, and Grains,” by Virginia Worthington, published in The Journal of Alternative and Complementary Medicine, Vol. 7, No. 2, 2001 (pp. 161-173)
27. http://www.ota.com/organic/benefits/fruits.html
28. U.S. Geological Survey, “Pesticides in the Nation’s Streams and Ground Water, 1992-2001,” http://pubs.usgs.gov/circ/2005/1291/
29. "Toxic Fertility," by Danielle Nierenberg, WorldWatch, March/April 2001, pages 30-38
30. Testimony of the Honorable Eileen Claussen, president and chair of the board, Strategies for the Global Environment, and member, Pew Oceans Commission, before the Subcommittee on Fisheries Conservation, Wildlife and Oceans, House Committee on Resources, May 24, 2001
31. Marine Pollution in the United States: Significant Accomplishments, Future Challenges," review led by Dr. Donald Boesch from the University of Maryland Center for Environmental Science, Pew Oceans Commission, 2001
32. Environmental Toxicology and Chemistry, Vol. 25 (1), 2006
33. Behavioral Brain Research (online July 7, 2006)
34. "The Economic Impacts of Pollinator Declines: an Approach to Assessing the Consequences, "published in the online journal Conservation Ecology 5(1):8 (2001),
    www.consecol.org/vol5/iss1/art8
35. "The Biodiversity Benefits of Organic Farming," The Soil Association, May 2000
36. “No Shortcuts in Checking Soil Health,” Agricultural Research, July 2007
    http://www.ars.usda.gov/is/AR/archive/jul07/soil0707.htm?pf=1
37. http://www.ota.com/organic/benefits/global.html
38. Tim J. LaSalle and Paul Hepperly, “Regenerative Organic Farming: A Solution to Global Warming,” Rodale Institute, 2008
39. Tim J. LaSalle and Paul Hepperly, “Regenerative Organic Farming: A Solution to Global Warming,” Rodale Institute, 2008
40. http://www.ers.usda.gov/Briefing/CPIFoodAndExpenditures/Data/table7.htm