Do you eat organic produce – or go conventional? It’s a hot-button issue. Organic fruits and vegetables are more expensive than conventionally grown counterparts. Some think ‘organic’ labeling is smoke and mirrors – a marketing ploy to make consumers think they’re eating healthier.
But research recently published in the British Journal of Nutrition suggests organic produce really is healthier. After reviewing 343 studies, researchers concluded that organic produce contains higher levels of antioxidants and lower levels of cadmium, a toxic metal found in fertilizer. Conventional produce was also much more likely to contain pesticide residue.
Even organic produce isn’t 100% free of pesticide residue. Although it’s grown without synthetic chemicals, it can pick up small amounts through drifting soil, tainted water, or contamination during packaging. Still, researchers found that conventional produce is four times more likely to contain such residue.
Researchers are unsure why organic produce was so much less likely to contain cadmium – 48 percent less likely, to be exact. In large enough quantities, cadmium – which is also found in cigarette smoke – can cause damage to the liver and kidneys.
Despite the benefits of organic produce, researchers stressed the importance of eating enough fruits and vegetables, regardless of where they’re grown. Still, to minimize exposure to chemicals, it’s a good idea to buy organic when you can. If cost is a concern, focus on the so-called Dirty Dozen – those fruits and vegetables that contain the highest concentrations of pesticide residue.
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Another score for organically grown veggies
Organic foods are more nutritious, according to review of 343 studies
Photo, posted July 28, 2011, courtesy of North Charleston Farmers Market via Flickr.
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Earth Wise is a production of WAMC Northeast Public Radio, with script contribution from the Cary Institute of Ecosystem Studies.