11.07.07
What's Oh-So-Special About Organic?
Dear Sage,
I’ve been eating organic foods and truly believe that it makes me a healthier person. However, I recently heard that organic foods don’t have a higher nutritional value than non-organic foods. Is this true? - Jil from Ontario, Canada
Life’s full of decisions, and stressing over organic vs. non-organic greens at the market is one you’d rather skip. We asked Dr. David Olarsch, Founder and Director of the Institute for Naturopathic Health, how to get the most bang for our organic buck:
• Like a Sponge – Non-organic produce is often brimming with nasty chemical fertilizers that our bodies absorb - the same chemicals linked to cancers and premature aging. So, if you go organic, you cut consumption of harmful pesticides, helping you stay young and disease-free.
• Without a Trace – Certified organic foods are much higher in trace minerals (like chromium, lithium, selenium, boron and iodine) that provide powerful cancer prevention and help firm up our femme-tastic bones. (Note: we build bone density to fend off osteoporosis later in life through about age 30).
• Take a European Cue – A recent study funded by the European Union found that, compared to non-organic foods, organic eatables contain more antioxidants and less fatty acids. For instance, organic milk has up to 80% more antioxidants than its chemical-infused counterpart. Woo moo!
That said, there’s no need to become an organic food freak if your local grocer isn’t chock full of chemical-free options. Since certain inorganic fruits and veggies contain smaller amounts of pesticides (according to this list from Dr. Weil), you can cut costs by stocking up on the safer basics and splurging on organic alternatives where it really matters.
I’ve been eating organic foods and truly believe that it makes me a healthier person. However, I recently heard that organic foods don’t have a higher nutritional value than non-organic foods. Is this true? - Jil from Ontario, Canada
Life’s full of decisions, and stressing over organic vs. non-organic greens at the market is one you’d rather skip. We asked Dr. David Olarsch, Founder and Director of the Institute for Naturopathic Health, how to get the most bang for our organic buck:
• Like a Sponge – Non-organic produce is often brimming with nasty chemical fertilizers that our bodies absorb - the same chemicals linked to cancers and premature aging. So, if you go organic, you cut consumption of harmful pesticides, helping you stay young and disease-free.
• Without a Trace – Certified organic foods are much higher in trace minerals (like chromium, lithium, selenium, boron and iodine) that provide powerful cancer prevention and help firm up our femme-tastic bones. (Note: we build bone density to fend off osteoporosis later in life through about age 30).
• Take a European Cue – A recent study funded by the European Union found that, compared to non-organic foods, organic eatables contain more antioxidants and less fatty acids. For instance, organic milk has up to 80% more antioxidants than its chemical-infused counterpart. Woo moo!
That said, there’s no need to become an organic food freak if your local grocer isn’t chock full of chemical-free options. Since certain inorganic fruits and veggies contain smaller amounts of pesticides (according to this list from Dr. Weil), you can cut costs by stocking up on the safer basics and splurging on organic alternatives where it really matters.
