The good, the bad and the facts – controversial questions likely to spur lively, intriguing debate.
Over my next several blogs I would like to introduce some questions and some answers in the ever evolving quest for cleaner food, a cleaner environment, higher nutritional values and economic cost.
I have grown commercial crops for over 36 years. I was raised in the farming world but love the concept of organic as it pertains to humane treatment, nutritional value, clean food and clean environment. However, “organic” may not be all its branded and marketed to be.
So you’re at Publix buying veggies and you must decide: organic or regular? What is the difference exactly and more importantly, is it worth the added expense
So now that we have an idea of additional costs involved to go organic, let’s ask the 1st question:
Is organic produce healthier (does it contain higher nutrient values)?
In the American Journal of Clinical Nutrition, researchers looked at over 52,000 articles and 162 studies. Their conclusion is there is no evidence of nutrient quality difference between conventional and “organically” grown produce, meats, fruits and vegetables.
So is the term “organic” just another way to market products? Another way to say “luxury”?
Based on the empirical meta-analysis, we are paying, on average, 24% more for organic items that nutritionally, are equal to their conventional counterparts. Is it worth it? Food for thought 🙂
Next installment: Is “organic” better for the environment?