The growing popularity of organically grown foods has led to recent legislation from the United States government, mandating research on the effects and possible benefits of eating organic. Despite costing more than non-organic food, many feel that the benefits of eating organic outweigh the cost.
Generally, organically grown foods are cultivated through soil management and crop rotation without relying on chemicals and fertilizers to enhance growth or keep soil healthy.
"(Organic foods) don't have the poisons. I don't know if it is healthier, per se, but a lifetime of poisons is bad. Eating organically is actually being closer to the earth. It's a good thought to have that you're closer to the Earth," said Tatiana de la Tiara, a librarian at UB.
The 2002 Farm Bill dedicated $15 million to organic food research, and under the bill, the USDA must also report the impact of national organic programs on small farms to Congress.
Organic produce from small farms must be traced from the seed to the grocery store in order to ensure that the products have not been contaminated in any way by synthetic fertilizers, fungicides, or chemical preservatives.
This lengthy process is part of the reason that organic foods are slightly more expensive than conventionally grown foods; however, some consumers believe that organic foods are worth the extra cost.
"Overall, organic food is far better for you so it's probably a safe investment," said Nic Petrilli, a senior English major.
Studies have shown that, when compared to conventionally grown foods, organic foods had a higher nutrient content approximately 40 percent of the time, where conventional foods had a higher nutrient content 15 percent of the time. Studies also show that organic foods have a significantly higher amount of vitamin C and protein than conventional foods, with fewer carcinogenic nitrates.
"I think the evidence is elusive but it has been proven that organic foods are better for small children with weak immune systems," said Eric Hahn, an employee at the Lexington Co-op, a health food store located at 230 Lexington Ave.
Organic foods also raise the quality of the farming environment because organic food farms do not use pesticides or fertilizers on their soil, allowing the topsoil to be conserved and the quality to be improved, aiding in long-term ecological health.
"Organic farms tend to put a lot more biomass in the soil. (Organic farmers) place higher emphasis on soil quality. In some cases, the mineral content is higher in organic plants because the soil has not been depleted," said Peter Horvath, a professor of nutrition at UB.
But not all nutrition experts agree about the nutritional benefits of organic foods.
"Nutritional value is not the issue when it comes to organic foods versus traditional foods. There is really no such thing as organic food because bees and water that carry pesticides travel from field to field," said Atif Awad, professor of nutrition.
Professor Awad also questions the potential of all foods to be grown organically.
"Pesticides are used to kill pests that share our food. If all foods were grown organically, without pesticides, there would not be enough food to feed the population," says Awad.
Organic farmers, by definition, do not genetically alter animals or animal products, as opposed to farmers in non-organic farms, who may give their livestock genetically altered feed.
"Animal cruelty promotes disorders which have to be treated with antibiotics, which get into our food. It's bad for the animals and for the food that we eat," said Hahn.
There are many organic food companies that state on their packages that they are organic certified and note that their farms do not use chemicals or animal cruelty.
For more information on organic foods, go to www.theorganicreport.org.
Photo: Meredith Forrest Kulwicki
