What the hell is "Organic"?
Content:
Organic: Is It Actually Worth It?
The Gold Coast is very religious about organic food. People often have their own stories to back this up. But is it actually worth it?
At its simplest, organic refers to how an agricultural product is grown or produced, rather than being a guarantee that the food is automatically healthier, more nutritious or “chemical-free.”
Organic doesn't mean pesticide-free
This is probably one of the biggest misconceptions.
Yes, organic food is sprayed too.
Organic farming restricts which pesticides can be used, but natural doesn't automatically mean safe. The toxicity of something depends on its concentration and exposure — not simply whether it's natural or synthetic.
For example, copper-based pesticides can be used in organic farming. Copper is naturally occurring, but that doesn't make it harmless.
And honestly, I'd be more concerned about something much more basic: bacteria and fungi. This is a risk with both organic and conventional produce.
So regardless of what you buy:
Wash your fruit and vegetables.
Is organic more nutritious?
This one is much less clear-cut.
Some studies have found higher levels of certain antioxidants in organic produce, but the overall evidence on nutritional differences is mixed. And where differences do exist, they're generally relatively small.
Organic produce has been shown in some studies to contain more antioxidants. While this sounds good, but scientists are still working out how meaningful these differences actually are for human health. More antioxidants in the food doesn't automatically mean more health benefits from eating it.
So rather than stressing over whether your apple is organic, I'd rather see you eat more fruit and vegetables, full stop.
But isn't organic better for the environment?
Again, it's not quite that simple.
Organic farming can use less synthetic pesticide and, in some systems, less energy. But organic farming can also have lower yields, meaning more land can be required to produce the same amount of food.
When you look at the whole picture — land use, energy, water, pesticides, yields and greenhouse-gas emissions — there isn't one production system that is clearly better in every category.
So I wouldn't say organic = better for the environment across the board.
So what foods are actually worth buying organic?
This is where I think being selective makes more sense than buying everything organic.
Some foods receive considerably more pesticide treatment than others.
Foods where you eat the whole thing, such as berries and leafy vegetables, are foods I'd be more inclined to buy organic if it's affordable.
Foods with a thick or removable skin, such as avocado, onion and mango, are lower on my priority list because you're removing most of the outer layer before eating them.
Oats and rice are also interesting. In some production systems, crops can be treated relatively close to harvest, and oats in particular can retain residues depending on how they're grown and processed.
Strawberries are another one that often come up because they can require significant pesticide management and have a high surface area relative to their size.
But this is where things get tricky.
Where you search and who you listen to can completely change your opinion on these topics.
You'll find people who are strongly for organic and people who are strongly against it. The evidence is much more nuanced than either side tends to suggest.
Let's talk meat
Organic meat is actually an interesting one because there are measurable differences between organic and conventional meat.
A meta-analysis looking at 67 studies found that organic meat had, on average:
~23% higher total PUFA
~47% higher omega-3 fatty acids
Similar saturated fat
Slightly lower MUFA
However, there was substantial variation between species and studies, so these numbers shouldn't be taken as a guarantee that every piece of organic meat will have more omega-3.
The researchers also couldn't draw strong conclusions about vitamins, minerals or antioxidants because there wasn't enough consistent evidence.
And some of these differences may have less to do with the word “organic” and more to do with what the animal eats, particularly access to pasture and forage.
So again, organic doesn't automatically mean healthier meat.
It can, however, represent different farming and animal-management practices, which may be important to you for reasons beyond nutrition.
Personally, I don't think organic meat is always worth the huge price tag attached to it.
What do I actually do?
I eat a lot of berries, so I buy organic frozen berries.
I'll buy organic vegetables or shop at farmers' markets when I can, but I don't stress too much if I can't.
I prioritise supporting local producers and Australian brands where possible.
And I wash my fruit and vegetables.
This should be number one.
Whether it's organic or not, you're still handling food that has been grown, harvested, transported and handled before it reaches your kitchen.
For meat, I generally buy from a butcher. The biggest advantage for me isn't necessarily that butcher meat is automatically healthier — it's the freshness, choice and ability to ask where the meat comes from.
At the end of the day, I don't think you need to spend a fortune on organic food to eat well.
Organic is a production method, not a health rating.
If you can afford it and you value the farming practices behind it, great. If you can't, I wouldn't let the lack of an organic label stop you from eating plenty of fruit and vegetables, good-quality protein and a varied diet.
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