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Health See other Health Articles Title: Iowans respond to Stanford study that scrutinizes organic foods Local producers say it's not all about vitamin content - it's about eliminating toxins Organic Green peppers $3.99 each Tomatoes $2.99 per pound Carrots $1.49 per pound Lettuce $3.99 per head Bananas $1.49 per pound Conventional produce Green peppers $0.99 each Tomatoes $1.99 per pound Carrots 90 cents per pound* Lettuce $1.49 per head Bananas 69 cents per pound *Based on 2-pound bag priced at $1.79 Source: Dahl’s Foods, 8700 Hickman Road, Clive What is organic? Organic certification is a complex legal definition that comprises more than 68 pages of USDA regulations and six additional pages of Iowa law. In general, certified organic follows these guidelines: 1. No sludge fertilizer is used in cultivating plants or in feeding animals. 2. No use of synthetic chemicals, fertilizers, pesticides, antibiotics, food additives, genetically modified organisms, irradiation or biosolids. 3. Use of farmland that has been free from prohibited synthetic chemicals for at least three years. 4. Keeping organic products separated from non-certified products. 5. Maintaining records of production and sales as well as undergoing regular on-site inspections. Source: USDA, Iowa Department of Agriculture Organically produced foods are not necessarily more nutritious than those produced through conventional farming, a new study finds. A review by researchers at Stanford University found there were no significant differences in the vitamin content of organic and conventional fruits and vegetables. The findings don’t fit well with consumers’ stated motivations for buying organic foods, which are often much higher-priced. A 2010 Nielsen study found that 76 percent of consumers bought organic foods believing they are healthier, 53 percent believed such purchases would allow avoidance of pesticides and other toxins, 51 percent believed organic foods to be more nutritious, and 49 percent believed organic farming is better for the environment. But Iowans who grow, sell and buy organic foods say nutrition is only part of the reason they choose organic. “It’s about flavor, freshness and taste,” said Ron Rosman, an organic farmer near Creston. “It’s about being chemically free and supporting small farmers. Even if the vitamins are the same, I say, ‘So what?’ There’s a lot more to the story than that.” The study found that, from a nutrition standpoint, “there isn’t much difference between organic and conventional foods, if you’re an adult and making a decision based solely on your health,” said Dena Bravata, senior author of the paper and a physician at Stanford’s Center for Health Policy. Several Iowans interviewed Tuesday stressed the chemical-free nature of organic products as a primary motivation. Kathleen Delate, Iowa State University Extension Service organic specialist, said organic producers have always promoted chemical-free food. “All along we’ve always said the biggest benefit is that synthetic pesticides are disallowed in the product,” she said. “That benefit is much bigger than I think the Stanford study highlighted. With organic, you’re not putting neurotoxins on your food. Clearly that would have health benefits. A lot of people, myself included, don’t want to eat any pesticide residue, whether it’s in safe limits or not. That’s always been our No. 1 benefit.” Organic foods make up 12 percent of all U.S. fruit and vegetable sales, according to Christine Bushway, CEO of the Organic Trade Association in Brattleboro, Vt. Organic products account for nearly 6 percent of the total U.S. market for dairy products. “I think consumers, by and large, tend to think that organic products are more healthful and more nutritional,” said Maury Wills, bureau chief for agricultural diversification for the Iowa Department of Agriculture. “But in terms of this study, I don’t think an organic products customer will stop and say, ‘OK, why am I doing this?’ The consumer would say there’s a benefit.” Organic products are required by law to be produced without chemicals. Detectable pesticide residue was found in 38 percent of conventional produce but also was found in 7 percent of organic produce, the study found. The pesticides on the organic products likely came from long-lasting, now-banned pesticides in the soil or from drift from nearby fields, researchers said. Des Moines dietitian Kate Netz said use of chemicals, not nutrition, drives her choice of organic food. “I don’t want to ingest pesticides, chemicals, hormones, antibiotics and God knows whatever else they put in the food for the sole purpose of making a bigger profit,” she said. Jennifer Trocchia of Boone said organic food consumers are savvy enough to know the science. “An apple is an apple,” Trocchia wrote in response to a question about organic food and nutrition on The Des Moines Register’s Facebook page. “A banana is a banana. I don’t know anyone who buys organic because they think that it is more nutritional. People buy organic to avoid exposure to pesticides and other potentially harmful chemicals.” Organic products were a $28.6 billion market last year. A look at organic food prices at a Dahl’s Foods store in Clive on Tuesday afternoon showed prices for organic vegetables to be as much as four times greater than their conventional counterparts. However, Iowa organic food retailers weren’t worried about the study’s potential effects on sales, despite the price difference. “Our store has tripled in size in the last three years, and the produce department has been a big part of that,” said Molly McDonald, produce assistant at Wheatsfield Cooperative in Ames. “Local and organic are kind of buzzwords in the food system right now, but they’re also trends in what customers want.” This report includes information from USA Today. Post Comment Private Reply Ignore Thread
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