You’ve seen them in special sections of grocery store produce departments; in fact there are countless organic groceries and stores throughout the country. And it’s not just produce; you can not get organic clothing and household cleaners and other goods. So, we can’t blame if if you’ve become a tad bit confused as to just what organic anything is—besides usually costing more than the traditional version of whatever it is.

In general, organic food is grown on farms that follow strict guidelines on how the produce is planted, cultivated and picked. They are grown with no chemicals, pesticides or hormones, which traditional farmers use to increase the size of their crop and sometimes the appearance of their fruit.   

Instead of using chemicals and pesticides, organic farmers use animals such as birds, insects and amphibians who consume typical produce pests. In fact, even mixing and matching plants can provide pest control. For example, organic farmers have been known to plant mint next to their cabbage, because mint repels a type of moth that feeds on the cabbage.

 

Organic meats are “grown” the same basic way. You may have heard of “free-range chicken,” they’re allowed to roam free and don’t spend their lives in small cages. All “organic” livestock are raised organically by living in “natural” conditions, where they’re free to roam and socialize with other animals. In terms of diet, these animals are fed organic crops—and aren’t given growth enhancing hormones or force-fed antibiotics. 

 

To be sure, growing organic food is more than cultivating crops (or animal) without toxic substances. Organic farmers strive to maintain a healthy environmental balance, so what they grow has minimal impact on the surrounding ecosystem. By doing this, they can “cultivate” of sorts a healthier soil, which helps minimize if not eliminate the chances of disease of pests.

 

The same level of concern for purity goes into the processing and transporting of organic goods and foods.  Standards are met to make sure the products are safe and processed in an ecological manner. There are no long cross-country or international trips for organic produce; products are only transported short distances, which creates less pollution – and a fresher fruit.

 

Admittedly, producing organic food takes more effort and there are no shortcuts. But for the quality that’s created, is it any wonder why it costs more to buy?

 

Research into Organic Food

 

Sure, it sounds like organic food is better for us and our environment, but can it be proven? In August 2002, Common Ground looked at some of the organic food industry’s claims to see if they’ve got the studies to back them up. Here’s what they found:

 

Organic Foods Contain More Nutrients

A 2001 US study revealed that organic foods (compared to non-organic foods) had a 27% higher nutrient level than non-organic foods, with 27% more vitamin C, 29% more iron, and 14% more phosphorus.  Although organic oranges are usually half the size of their traditionally grown brethren, some studies found that organic oranges contain an average of 30% more vitamin.

 

All in all, organic foods will generally have substantial elevated levels of Vitamins A, C, E, and B in addition to group vitamins, such as zinc, calcium, and fiber. 

 

Organic Food is Safer

Organic farming doesn’t pollute ground water with nitrogen run-off. There are no chemical side-effects to worry about while working on or living on a organic farm. 

 

Organic Foods Fight Cancer, Fight Stroke and Fight Heart Disorders

Salicylic acid may not be a household word, but it does aid in the fight of hardening of the arteries and prevents bowel cancers.  A Scottish study found that organic vegetable soups contain almost six times the amount of salicylic acid as non-organic vegetable soup. 

 

Organic Farming Produces Higher Yields in Droughts

Numerous comparitive studies on grain and soybean production in the Midwest found that organic farms produced higher yields in drier climates and during droughts than conventional farms. Ditto in regular conditions. 

 

Organic Food is Better for Animal Reproduction.

Out of the 14 studies Common Ground found on this matter, 10 showed that animals were better off when fed organic food, three showed no difference, and only one showed an improvement with conventional food. Organically-fed chickens fed have a 28% higher egg production. 

 

Organic farming is better for the soil.

A Swiss study discovered that organic soils have more soil microbes, more mycorrhizae (fungi aiding in plant absorption of nutrients), and more earthworms—not to mention more spiders and beetles that eat plant-eating bugs. Other studies have revealed that organic fields have deeper vegetation, more weed cover, and contain 88% more epigeal arthropods.

 

Organic Farming Protects the Climate!

In two separate experiments, soil fertility increased by 120% in the organic-manured plots versus 20% in the chemical plots. Organic farming increases carbon within our soil, which assists in counteracting global climate changes.

 

Organic farming is better for the wildlife

A 1996 study from a British soil association found that organic farms have as many as five times more wild plants than traditional farms, with 57% more species, and 44% more birds. 

 

Organic Farming Can Feed The World!

A Greenpeace report found that, organic and agro-ecological farming in the southern hemisphere dramatically increased yields, reduced pests and diseases, increased crop diversity, and improved nutritional content. We’re talking three to fine-times greater yields in Tigray, Ethiopia; and maize yields increasing by 20-250% in Brazil.

 

The Many Definitions of Vegetarianism

 

Although you don’t have to be a vegetarian to eat organic food, it should come as no surprised to find that a healthy percentage of them choose to eat the highest quality produce available. But what, exactly, is a vegetarian? It can be one of many things.

 

The term 'Vegetarian' was uttered by Joseph Brotherton and others, in Kent, England in 1847 at the inaugural meeting of the Vegetarian Society of the United Kingdom. They created it from the Latin word 'vegetus', meaning whole, sound, fresh, lively. The original definition of a “vegetarian” was someone who didn’t eat meat "with or without eggs or dairy products" – which is still being used by the Vegetarian Society today. Yet a variety of nice forms of vegetarianism have since evolved. Such as:

 

Vegan: A person who won’t eat any animal flesh (meat, poultry, fish and seafood) or animal products (eggs and dairy), but most will still eat honey. The most reverent vegan also do not wear or use any animal products (leather, silk, wool, lanolin, gelatin). More committed vegans swear off honey and yeast as well.

 

Ovo-Lacto Vegetarian: A vegan who also eats eggs and milk products. This is the most popular form of vegetarianism in many Western countries..

 

Lacto Vegetarian: A vegan who doesn’t eat eggs, but will consume milk products.

 

Pescetarian: A vegetarian who also consumes fish.

 

Fruitarian: Here’s a picky eater—a vegan who but only eats foods that don't kill the plant (apples care okay, carrots are not).

   

Macrobiotic: Donna Secker and Stanley Zlotkin defined this diet in “Essentials of Human Nutrition” as consisting of " unpolished rice, pulses and vegetables with small additions of fermented foods, nuts, seeds and fruit; animal products are not consumed" (although some would argue that fish is also consumed). Warning: A macrobiotic diet is NOT recommended for infants; it can create “a deficiency for several nutrients including iron, vitamins B12, D, and riboflavin, possibly resulting in slower growth rates and a higher incidence of nutritional diseases such as rickets, kwashiorkor and anemia."