All aboard! The organic bandwagon is rolling and it has never looked so good. Should young people jump on for the ride? Opinions may vary, but amid the world’s latest health scares it’s definitely food for thought.
Last month, pork produced by one of China’s largest meat processors was found to contain an illegal fat-burning chemical which is poisonous to humans. Supermarkets had to recall thousands of Shineway meat products and many people involved have been sanctioned.
When disasters like this happen, it’s no wonder shoppers seek out natural and safer food alternatives. This is where organics come in. Organic food is grown without added substances like pesticides, fertilizers, preservatives or hormones.
In order to market food as “organic”, producers must have special certification stating that they comply with government standards. “Going organic is definitely the in-thing. The young people I work with seem to be catching on,” said Tim Rowe, a 25-year-old Australian fitness coach.
Organic food has been around for many years and it’s getting bigger. The world organic market has been growing steadily since the early 1990s.
Total sales increased 5 percent last year to nearly $55 billion (360 billion yuan), according to the International Organization of Organic Agriculture Movements.
Some countries have even made going organic a matter of law. In Italy, the use of at least some organic food is compulsory in schools, universities and hospitals. Organic food’s main claim to fame is that it’s healthier than conventional produce.
For starters, organically grown fruits and vegetables are shown to have much lower pesticide levels than their non-organic counterparts. According to the US Environmental Working Group (EWG), pesticides have been linked to a variety of health problems such as nervous system toxicity and cancer.
What’s more, the long-term effects of eating foods grown with these chemicals are still unknown. Some studies have also found that organic food has more nutrients than conventional produce. Lara Tamsett, 22, is a professional Australian runner who has been buying organic food for years because of its health factor.
“As an athlete I always have to watch what I put in my body, so organic food seems like a good option. It’s got no harmful chemicals and is packed with nutrients,” Tamsett said. But opinions are divided on this matter. A recent UK review of studies conducted over the past 50 years found little nutrient differences in organically or conventionally produced crops, meat, dairy and eggs.
James Khu, a 22-year-old American medical science student, is a little skeptical about the health claims for organic food. “I don’t buy organic foods, and probably would only start doing so if there was aproven long-term benefit to eating them,” Khu said.
While there is dispute about whether organic food has extra health benefits, health-conscious young people like Lara Tamsett think it’s better to be safe than sorry. But if you’re watching your wallet, Tamsett suggests thinking twice about what you buy. At her local supermarket, Tamsett says organic meat can cost up to 10 dollars more than non-organic meat. Due to these high prices, many believe it’s important to be smart about organic choices.
The EWG has identified 12 of the most pesticide-contaminated foods to avoid. Known as the “dirty dozen”, these include apples, potatoes and spinach. Choosing organic versions of these foods will have a bigger health impact. So the next time you hit the supermarket, maybe it’s time to be a little more strategic.
Whether you agree with the claims that organic food is better for you or not, it is becoming more mainstream. Here are a few ideas for going organic on a budget:
Eat out less. Most restaurants, unless they market themselves that way, won’t carry organic foods.
Besides that, it is always cheaper to make your own food at home, and you’ll know what’s in it.
Eat less “junk” food. You will find organic potato chips, organic cookies, and so on, and while these may be good for an occasional snack, they are still not healthy.
Buy in season. Produce which is in season is fresher and will cost you less than out of season foods.
Be selective. Choose organic products whose non-organic equivalents have higher pesticide levels.
