If you've heard it once, you've heard it one hundred times—"You are what you eat" and "An apple a day keeps the doctor away." We've all grown up with these familiar sayings and their subtle warnings regarding our daily diets and the effects of what we put into our mouths and bodies. As the dangers of pesticide use continue to mount and medical research uncovers more and more links between health problems due to pesticide and artificial hormone exposure, the organic food industry has stepped up to provide food options for concerned consumers.

Initially, only small selections of organic products were available and they were often only available in specialty markets. When you were able to locate organic food options, there was often a considerable price premium attached when compared to traditional produce items.

Today, all of that has changed. Food producers have connected with the marketing power of touting the benefits of organic foods. In recent years, a whole range of organic food options has been introduced to the market from dairy products to organic beef, pork, and poultry (raised on natural diets without the use of hormones). Those products are joined by an ever-widening range of fresh produce that has never been subjected to treatment with pesticides. Now it's quite common to see entire sections of the local supermarket devoted to organic produce while processed organic products are positioned on the shelves right beside their more traditional competition.

Now that a healthy market for organic food items has been established, more farmers have entered the supply chain and prices have dropped considerably, making it possible for families of all income levels to make organic selections. In fact, a 2004 study conducted by the Hartman Group showed that 66% of U.S. consumers reported that they used organic products at least occasionally. Additionally, the Organic Trade Association (OTA) reports that organic sales have increased by nearly 20% annually since 1990 to reach $13.8 billion in sales in 2005.

According to the OTA, "organic" is a labeling term that signifies products produced under the authority of the Organic Foods Production Act. The basic guidelines for organic production are "to utilize materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole." The OTA adds however, that organic agricultural practices cannot ensure that products are completely free of residues, but methods are used to minimize pollution from the air, soil, and water. The purpose of the guidelines and labeling is to ensure that organic food producers, handlers, and retailers adhere to the standards that ensure the integrity of organically produced agricultural products.

The Environmental Protection Agency defines "organically grown" food as food grown and processed using no synthetic fertilizers or pesticides. Pesticides derived from natural sources (e.g., biological pesticides) may be used in producing organically grown food.

The organic dairy market is cited by the OTA as the fastest growing segment of the organic food industry with a growth rate of 20% to 30% over recent years. For dairy products to be certified organic, the milk must come from dairy cows that were:

• Cared for as individuals by dairy professionals who valued animal health.
• Fed organic feed raised on land certified as meeting national organic growing standards.
• Raised in conditions that limit stress and promote health.
• Not given routine treatments of antibiotics or growth hormones.

For couples considering starting a family and families with infants and young children, the use of organic foods has specific benefits. According to the EPA, The Food Quality Protection Act signed into law by President Clinton in 1996 established tougher standards for pesticide use on foods. The EPA states that the developing bodies of infants and children may be especially vulnerable to pesticide exposure. In relation to their body weight, infants and children eat and drink more than adults, which may increase their levels of exposure to pesticides found in their food and water.

If you are unable to serve organic produce, the EPA recommends the following safety practices:

• Wash and scrub all fruits and vegetables thoroughly under running water to help remove bacteria and traces of chemicals. Running water has an abrasive effect not found with soaking.
• Peel fruits and vegetables when possible to reduce the amount of bacteria, dirt, and pesticides. Outer leaves of leafy vegetables should be discarded.
• When it comes to meat, fish, and poultry, trim fat and skin since some pesticide residues collect in fat.
• Eating a variety of foods from a variety of sources provides a better mix of nutrients and reduces the chances of exposure to a single pesticide from the same types of food items.

According to the United States Department of Agriculture (USDA) and the EPA, as of October 21, 2002, producers and handlers must be certified by a USDA-accredited certifying agent to sell, label, or represent their products as "100 percent organic," "organic," or "made with organic (specified ingredients or food groups)." All agricultural farms and products must meet the following guidelines:

• Abstain from the application of prohibited materials (including synthetic fertilizers, pesticides, and sewage sludge) for 3 years prior to certification and then continually throughout their organic license.
• Prohibit the use of genetically modified organisms and irradiation.
• Employ positive soil building, conservation, manure management, and crop rotation practices.
• Provide outdoor access and pasture for livestock.
• Refrain from antibiotic and hormone use in animals.
• Sustain animals on 100% organic feed.
• Avoid contamination during the processing of organic products.
• Keep records of all operations.

Recent scientific advances have made cloning of crops and livestock possible and debate escalated as to the safety of cloned produce and livestock as a food source. Although the Food and Drug Administration (FDA) has announced approval of a draft risk assessment of cloning as an agricultural production technique, the National Organic Program (NOP) has stated its stand on the practice:

• Cloning as a production method is incompatible with the Organic Foods Production Act (OFPA) and is prohibited under the NOP regulations.
• Animals produced using cloning technology are incompatible with OFPA and cannot be considered organic under the NOP regulations.
• The National Organic Standards Board (NOSB) is working with the scientific community to establish a rulemaking proposal to determine the organic status of the progeny of animals derived using cloning techniques.

So the next time you pick up a head of lettuce, buy a steak, or grab that quick gallon of milk, consider the organic alternative. You may just help sustain an independent farmer and make your family just a little bit healthier at the same time.

Sources:
Organic Trade Association—www.ota.com
Environmental Protection Agency—www.pueblo.gsa.gov

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