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Organic vs conventional: what's best? by Caryn Radney Dietetic intern Organic foods are now being sold everywhere, from specialty grocery stores like Whole Foods and Earth Fare to neighborhood supermarkets such as Harris Teeter and Publix. At least once a week, about one in four Americans is purchasing organic products, up from 17 percent in 2000.   As a dietetic intern and a frequent flyer of natural food markets, I am always answering questions about what makes a food organic and whether these foods are nutritionally better than the conventional alternatives. The nutritional components of organic versus conventional continues to be researched, but one study at the University of California, Davis, shows that organically-grown tomatoes have significantly higher levels of vitamin C compared to their conventional counterpart. I cannot say that this applies to all organic products, but I can argue that organic products are no different than any other products except for the fact that they are completely “natural.”   So the question arises: What makes a product organic? For a plant food to be considered organic, it cannot have been subjected to any pesticides, fertilizers, or any other synthesized chemicals. The produce must also be grown on land that is certified organic and has no genetic modifications and/or exposure to radiation. For animal products to be considered organic, they must have access to outdoors, given only organic feed for at least a year, and have not been treated with any antibiotics and/or growth hormones. The U.S. Department of Agriculture (USDA) administers certification of organic products in the United States, and its seal will appear on products that are at least 95-percent organic. USDA certification would apply to either single-ingredient foods such as fruits, vegetables, eggs and cheese; or for multi-ingredient food products (i.e. bread) that are made of at least 95-percent organic ingredients. The USDA also has guidelines for the words that must appear on the food labels of organic products. If a product’s label states that it is 100-percent organic, then all ingredients in this product must be 100-percent organic. If a label states that the product is organic, than this means that at least 95 percent of the product’s ingredients are organic. If you see a product label that states that it is “made with organic ingredients,” then it is at least 70 percent organic. If a product contains less than 70-percent organic ingredients, the organic status can only be listed by ingredient and no claims of organic can be made anywhere else on the product.   Another common misconception is the use of the term natural or free range. These terms are not an indication of organic, and do not meet the USDA guidelines for being organic.   A barrier that most consumers have with organic products is the cost of buying them, but there are some tips to get around the price hike. First, shop around to try to find the best deal. Also, always buy produce that is in season (and local). An alternative to purchasing fresh non-season produce is to buy frozen. Second, use coupons. There are usually coupon books located at the front of Whole Foods and Earthfare that help decrease the cost if the item you want is in the coupon book. Third, buy the bulk items that are available at these grocery stores. These items will be considerably less expensive than the packaged items, and you control how much you purchase.   If you are thinking of switching to organic foods and aren’t sure where to start, the best bet is to start small. Replace a few items at a time and supplement the rest of your groceries with the regular convenience foods and local farmer’s markets. Remember that the farmer’s markets are good places to find fresh fruits and vegetables, but these items are not always organic, so make sure you ask the vendor if you are trying to buy organic. Another tip in making the transition to organic is to prioritize. There are 12 suggested items to buy organic before any others: apples, cherries, grapes (imported), nectarines, peaches, pears, raspberries, strawberries, bell peppers, celery, potatoes and spinach. These items are most likely to be heavily sprayed with pesticides and they retain the most chemicals within them. According to the Environmental Working Group, products such as asparagus, avocados, bananas, broccoli, cauliflower, sweet corn, kiwi, mangos, onions, papaya, pineapples and sweet peas are said to be not worth buying organic as they do not retain pesticides residue.   So, add a few organic products into your weekly grocery cart. Although there is not enough research to thoroughly show the effects of eating pesticide-containing foods, common sense would lead one to believe that consuming chemicals is not a good idea. The more we, as the consumer, support organic products, the more readily available (and less costly) they will become. As the phrase goes, “You are what you eat.” Be aware of what you are putting into your body.     Friday, March 30, 2007 Catalyst Online is published weekly, updated as needed and improved from time to time by the MUSC Office of Public Relations for the faculty, employees and students of the Medical University of South Carolina. Catalyst Online editor, Kim Draughn, can be reached at 792-4107 or by email, catalyst@musc.edu. Editorial copy can be submitted to Catalyst Online and to The Catalyst in print by fax, 792-6723, or by email to catalyst@musc.edu. To place an ad in The Catalyst hardcopy, call Island Publications at 849-1778, ext. 201.