The Great Organic Debate
Posted on by Leever Nutritionist Karen Sabbath, MS, RD, CSO
The concept of organic farming is not new. In fact, “traditional farming,” now called “organic,” has been practiced for thousands of years.
However, in the mid-20th century, the use of fertilizers, pesticides, and herbicides changed the course of the farming industry. Since then, the use of many pesticides has continued, and the controversy about their effects on health and the environment spawned the reemergence of “organic farming” in the 1970s.
Organic farming refers to crops and livestock that are produced without the use of pesticides, hormones, or antibiotics. Organic does NOT mean that a food is nutritionally superior. In fact, there are many “organic” candies, sweets, and ultra-processed foods, which may not contain pesticides but offer no nutritional benefit. To guarantee that a food is truly organic, look for the USDA (US Department of Agriculture) Organic Seal.
The Environmental Working Group (ewg.org) has created a list of produce that is most likely to contain higher levels of pesticides. These foods, known as the “dirty dozen,” should be consumed sparingly or, even better, purchased in their organic version. The “clean 15” foods have the lowest levels of pesticides, and the “conventional” or nonorganic versions are considered safe to eat. To read more about which fruits and vegetables are on these lists, visit ewg.org/foodnews/full-list.php.
Recently Consumer Reports (May-June 2024) published a lengthy article, “Produce Without Pesticides.” In it was a summary of seven years of data from the USDA pesticide residue monitoring program. They noted that two thirds of these foods were ranked low or very low risk, but there were six fruits and vegetables that were conventionally (non-organically) grown that contained higher levels of pesticides and should be avoided. For these foods, buy the organic version (see below).
How to minimize your exposure to pesticides:
- Eat lots of low-risk produce.
- Switch to organic for higher-risk produce, or eat these products sparingly.
- Most imported produce is comparable to domestically grown; however, you may want to avoid produce imported from Mexico.
- Wash your produce before using. No need for special vegetable washing products, soap, or bleach. Just rinse with cold water for 15-20 seconds. For produce with skins, use a brush or your hands to rub the surface. Although you may not be able to remove all pesticide residues, it will certainly help.
Organic foods are usually more expensive. If price is a significant consideration, avoid or use the foods most contaminated sparingly, and focus on the many conventional options that are safe.
When is Organic Produce a Better Choice?
Blueberries: One in five samples of fresh and frozen conventionally grown blueberries had pesticide residues that may be harmful to children.
Bell Peppers: Close to half of all domestic, conventionally grown peppers, including hot peppers, tested positive for oxamyl, one of the higher-risk pesticides.
Potatoes: All potatoes, including organic, were contaminated with a pesticide, chlorpropham, which is sprayed on before being bagged, to prevent sprouting. The organic potatoes were likely exposed from being processed on the same machinery. Sweet potatoes posed a much lower risk.
Green Beans: Imported green beans (organic and conventional) from Mexico had very high levels of a pesticide banned by the EPA in 2011, suggesting illegal use. Domestically grown green beans and snap peas are a better choice.
Kale: Conventionally grown kale and mustard greens contained multiple pesticides, some of which have been banned since 2000.
Watermelons: Only 3% of watermelons contain pesticides, but levels were higher than considered to be safe. Cantaloupe had much lower levels.