Going "Organic"?

It’s more than just a trend. People are starting to become more aware of the pesticides commonly added to the food we eat and want to avoid them. They can be detrimental to our health and take away the natural tastiness of our meals.  

Under organic standards, genetically modified (GM) crops are not acceptable. Organic farms must be inspected at least once a year, and pass the test, in order to maintain their status. (Their guidelines are set out by European Law, and are maintained throughout the EU.) 

For those who love Mother Earth, going organic is also a way to be green. Organic farms are eco friendly. Their farming methods work in harmony with the natural processes of the Earth and their animal are raised in a cruelty-free, humane environment – leading their products to taste better. 

The soil built up with organic, natural compost enriches the earth and prevents it from wearing away. Naturally enriched soil grows healthier, more nutritious plants, which is better for our health. 

Organic farms also use far less energy, using 70% less than industrial farms and conserve groundwater to reduce the use of DDT (a type of pesticide). Meanwhile, factory farms use the cheapest resources they can get their paws on to create, transport and manufacture products. Their methods often result in irreversible damage to the environment.  

Opting to buy organic produce means that you’re supporting a local farm instead of a large multinational corporation. That is, if you can afford to. On average, organic food costs 30-40% more than conventional food. 

Why so expensive, you ask? 

Well, there are a few reasons. Organic food producers don’t get financial support from the government. Therefore, the supply of organic food is limited compared to conventional food.

Rigorous labour is required to maintain that fabulous soil quality (without the assistance of chemicals). A limit on pesticides means more hand-by-hand weeding and crop rotation. It’s also a higher risk for the farmer to take because they could loose all or part of a year’s crops. Even if the organic food survives and makes it to your local grocery store, its shelf life is shorter since it doesn’t contain chemical preservatives.

So if you want to stay healthy, but going organic simply isn’t in your budget, here’s what you should know:

Amongst the highest content of pesticides are: strawberries (highest), peaches, apples, pears, cherries, grapes, spinach and celery. A general rule is - if you can peel it or carve off its outer layer (hello bananas, oranges and avocados!), it’ll have less toxins.

But that doesn’t mean you shouldn’t eat that juicy red strawberry or crisp green pear. Of course, if you grow your own garden, it’s much easier to monitor what goes into the ground that feeds your food. 

Or, if you don’t have a green thumb, another trick to reduce pesticides and unwanted bacteria is to use white vinegar. Odd, right? It’s been proven that if you mix a vinegar and water solution together (3:1 water:vinegar), most, if not all, bacteria will be removed. Soak your fruits and veggies for ten minutes and you should be able to taste the difference. If you don’t have time to do that, keep a spray bottle of vinegar handy.

And last but not least, you shouldn’t necessarily pick the best looking fruits and veggies. Those shiny cherries without a scratch or bruise are more likely to have higher quantities of genetically modified ingredients. That means the ugly ones will probably taste better. After all, beauty is in the stomach of the beholder.