Organic vs conventional produce: is it worth the hype?

Organic vs conventional produce: is there a health benefit to shelling out extra $$$ at the grocery store in the organic section? In my opinion, overall the research suggests that organic produce is no better for you than conventional produce. Here are a few things to keep in mind when reading the literature about your favorite compound .

Dose: Often the dose of pesticides and herbicides used in animal studies to produce a phenotype does not reflect the amount we consume from eating produce. What about farmers and workers in the field? People who handle these compounds in higher doses are at higher risk, and advocacy for proper protective equipment and safe handling practices is important to protect their safety.

Organic label: Organic produce is still treated with compounds to curb pest and weed interference. Compounds that are given the “organic” stamp are not necessarily less dangerous than their conventional alternatives. To be considered “organic”, a compound must be naturally derived. There are plenty of harmful, naturally derived compounds out there (think poisonous plants for one), so just because something is “natural” does not mean it’s better. Bruce Ames, known for the Ames test (which tests the carcinogenicity of a compound), has published research on “natural” vs synthetic compounds. He stated that we consume more carcinogens in one cup of coffee than we get from the pesticide residues on the produce we eat in a year. In high-dose tests, a high proportion of both natural and synthetic chemicals are carcinogens, endocrine disrupters, mutagens, and so on, which undermines regulatory efforts to protect public health from synthetic chemicals.

Organic certification: It can be expensive for famers to get their farm certified as organic by the USDA, thus, some farmers skip the certification process even if they may qualify.

Cost: Eating fruits and vegetables is one of the best things we can do for our health. By targeting pesticide residues as a major problem, we risk making produce more expensive and indirectly increase health risks, especially among those who cannot afford it.