Is Organic Food Worth It? Here’s What You Need To Know

Photo©YuriyNedopekin/123rf

When Louise and I were first married and she was pregnant with our first child, we got serious about vegetarianism and nutrition. Every weekend we’d head to the farmers market in Detroit and come home with organic fruits and vegetables by the case. Our thinking was simple: whatever was in those cases was what our new baby was going to be built out of, so it had better be the real thing.

New research suggests that our obsession with organic and locally farmed food was a good choice; the food we find in grocery stores today simply isn’t the same as what was available decades ago.

The First Shock Study Came About Twenty Years Ago

In 2003, biochemist Donald Davis of the University of Texas compared USDA measurements of nutrients in 43 different fruits, grains, and vegetables between 1950 and 1999. Over that half-century, the median crop lost 6 percent of its protein, 16 percent of its calcium, 15 percent of its iron, about 20 percent of its vitamin C, and 38 percent of its riboflavin.

And now, two decades later, a new review in the peer-reviewed journal Foods found things have gotten worse, calling the results “alarming,” and pointing to multiple recent studies showing nutrient levels in grocery-store staples are down by between 25 and 50 percent.

The earlier studies concluded that the problem was our soil was being depleted of nutrients, with farmers adding in chemical fertilizers that just promoted growth but did little to provide trace minerals and produce micronutrients. This more recent study, though, points the finger of blame to the plants themselves.

The Genetics Of Plants Has Been “Diluted”

They took the older, more original versions of these grocery plants and grew them in the same soil next to the newer, often genetically-modified versions that are bred to increase the size and yield of their fruit, grain, or edible portion of the vegetable. It turned out the soil was a minor variable compared to the genetics of the plants.

Scientists call this the “dilution effect” because when you breed a plant to grow bigger and faster — and then jack it with fertilizers — it bulks up on water and starch faster than it can produce the nutrients we need.

Every plant we eat carries the result of millions of years of evolution working out how many nutrients each root, leaf, fruit, and grain needs to be appealing and supportive of the animals higher up the food chain who eat it.

“Good” plants get tended and supported, and their seeds get spread by animals that eat them and then release the seeds with their nutrient-rich feces. “Bad” plants have to go it alone.

Scientists Have Chosen Size Over Nutrients

Davis had noted years ago that there’s a well-documented trade-off between fruit size and its vitamin C content per gram or ounce of fruit flesh. And what’s happened here in America, where factory farming has become dominant, is that our “food scientists” with the Big Ag outfits have chosen size over nutrients.

And then there’s the global warming aspect of this nutrient crisis. Last year researchers at Leiden University pulled together nearly 60,000 measurements across 43 crops and found that plants grown in the carbon dioxide levels we’re headed toward have less zinc, iron, and protein. So, it’s not just Big Ag; it’s also Big Oil and Big Coal that’s depleting our food of nutrition.

And then, of course, there’s the dirt itself. Before factory farming, dirt was itself a nutrient-dense mixture of decaying plant matter, fungi, and bacteria that all served to help transfer sugars and minerals between plants and soil and, sometimes, between plants themselves.

National Geographic reported, that heavy irrigation and chemical fertilizers disrupt that relationships, basically killing off our soil. When geologist David Montgomery at the University of Washington compared eight pairs of neighboring farms, the ones that had spent years rebuilding their soil with cover crops, diverse rotations, and no tilling grew food with 34 percent more vitamin K, 15 percent more vitamin E, and 17 percent more vitamin B2 than the conventional farms next door. Feed the life in the soil, in other words, and the soil will feed you.

Organic Or Not, Eat More Plants

That said, even if you’re eating vegetables from the supermarket that don’t show up on the organic aisles, it’s still important to maintain a diet heavy on plants. The real damage done to us by our food supply happens when we refine these foods, cook them intensely enough that they’ll last in a frozen meal or a can, or mix them with lab chemicals to create ultra-processed “foods.”

So, if possible, find a farmer who’s building their soil instead of pouring it full of chemicals and buy from them. Shop in the organic aisle; they’re becoming more prevalent even in mainstream supermarkets, and often the prices aren’t that much different from the factory-farmed stuff. And ,if you have a patch of dirt or can tend some pots, plant some heirloom varieties of the veggies and fruits you like and feed them with composted kitchen scraps. It’s fun, rewarding, and will keep you healthy!

Reprinted with permission from Thom Hartmann’s substack The Wisdom School: What It Means To Be Human.

Thom Hartmann is a NY Times bestselling author 34 books in 17 languages and the nation’s #1 progressive radio host, as well as a psychotherapist and international relief worker. Sign up to receive The Hartmann Report, a daily newsletter of Renaissance thinking about progressive politics, economics, science, and the issues of our day.

Find holistic Food & Cooking in the Spirit of Change online Alternative Health Directory.

RELATED ARTICLES:
The Four Most Important Foods To Buy Organic
How To Minimize Your Chances Of Buying “Organic Imposter” Foods