Organic or non-organic: That is the question.



Eva Sue-Wah-Sing, Certified Nutritional Practitioner,
Registered Holistic Practioner & Certified Chef



Imagine, strolling down the produce aisle at your local supermarket. On your left, you see conventionally (non-organic) grown apples. On your right, you see organically grown apples. Both apples are firm, shiny and red. Which should you choose? Get the facts before you shop.

Non-organic versus organic farming

The word “organic” refers to the way farmers grow and process products such as fruits, vegetables, grains, dairy products and meat. Farmers who grow organic produce do not use conventional methods to fertilize and control weeds. Instead they rely on crop rotations, companion planting as well as insect repellent plants to nurture their fruits and vegetable plants.

The U.S. Department of Agriculture (USDA) has established a strict certification program that requires all organic foods to meet strict government standards. These standards include such things as: the land must be a minimum of three years chemical free before certification can even be considered. No chemical pesticides, herbicides, fungicides or fertilizers can be used. The various organic certification programs generally include: information disclosure, signed affidavits, strict record keeping as well as third party inspection of farms and processing facilities.

If a food bears a USDA Organic label, it means it has been produced and processed according to the USDA standards. Products that are completely organic – such as fruits, vegetables, eggs or other single-ingredient foods are labelled 100% organic and can carry the USDA seal.

Here are some key differences between conventional farming and organic farming:

Conventional:

• Apply chemical fertilizers to promote plant growth
• Spray insecticides to reduce pests and disease
• Use herbicides to manage weeds

Organic:

• Apply natural fertilizers such as manure or compost to feed soil and plants
• Use companion planting, beneficial insects and insect repellent plants such as mint, marigold and wormwood to reduce pests and disease.
• Rotate crops every year to manage weeds

Does it have to be all or nothing?

Of course as a nutritionist I always say it’s best to purchase organic produce all the time. I realize however that organic produce is more expensive than conventional fruits and vegetables and for many of us it is not always feasible to purchase all fruits and vegetables organically. So, to help make the grocery budget stretch I have attached two lists of foods so you can have the best of both worlds.

According to the Environmental Working Group the following produce should always be bought organically:

• Apples
• Carrots
• Cherries
• Lettuce
• Peaches
• Potatoes
• Strawberries
• Bell peppers
• Celery
• Grapes
• Nectarines
• Pears
• Spinach
• Raspberries

And here are the fruits and vegetables that can be purchased non-organically:

• Asparagus
• Bananas
• Cauliflower
• Kiwi
• Onions
• Pineapple
• Avocado
• Broccoli
• Sweet peas
• Mangos
• Papaya
• Garlic

I hope that many of you found my October blog helpful and sincerely hope that this article leaves you feeling less pressured when it comes to purchasing organic produce. And since fall is literally knocking on our front doors I thought it would be nice to finish off today’s article with one of my all time favourite recipes.

Ice-Cream Free Apple Sunday:
Serves 1

Ingredients:

1 organic apple
1 tbsp. hazelnut, cashew or almond butter
1 tbsp. honey
½ tsp. almond or vanilla extract
1 tbsp. chopped almonds
1 tbsp. dried coconut flakes
Preparations:
Mix together nut/seed butter, honey and almond/vanilla extract until nice and creamy and smooth.

Cut the apple (leave the peel on for its high fibre content) into cubes and place in your favourite bowl.

Drizzle with the sauce and sprinkle with nuts.

ENJOY!!
 

To learn more about Eva, her consulting services and classes,
visit http://www.insighthealth.ca/