Ask the Scientist

GMOs, pesticides and radiation are used in delivering foods to the market. Now may be the time to consider going “organic.”

Organic foods are more popular today than ever, thanks mainly to the greater use of genetically modified organisms (GMOs) entering the food supply. But that’s not the only scientific contribution to what you’re eating: Some food processors are also adding glyphosate to our foods. Glyphosate is a broad-spectrum systemic herbicide and crop desiccant used to kill weeds and grasses. Sounds delicious!

No wonder many of us are now looking for ways to avoid ingesting these questionable food sources and additives. GMOs are on the rise at an alarming rate. By modifying grains such as wheat and oats, scientists can now make these food sources resistant to herbicides or glyphosate. This means farmers can now directly spray crops with weed killer, allowing for larger crops.

Even radiation is allowed as a means to kill microbes and increase the shelf life of most produce. But this potentially comes with an unfortunate consequence: It affects the taste and destroys the vitamins and minerals in these irradiated fruits and vegetables. Have you ever wondered why tomatoes may seem to have no taste or bananas don’t ripen? Now you know.

On the other hand, “organic” produce means crops are grown without the use of pesticides, synthetic fertilizers, sewage sludge, poisons, GMOs, or ionizing radiation. Similarly, organic meat, poultry, eggs, and dairy products come from animals that aren’t given antibiotics, steroids, or growth hormones; they’re also typically fed from organic crops, organic grains, and grass. If you focus on eating organic produce or meats, you can be assured that they’re “mostly” pesticide free. I say “mostly” because some farmers grow their organic crops too close to GMO crops, so the runoff from one crop could make its way to another.

In fact, studies in Europe found that some organic crops actually contained 35 percent pesticide residue. Despite this, the benefits of eating organic still outweigh the alternative in this case, as the non-organic crops studied contained close to 95 percent!

When it comes to organic foods, it’s easy to be fooled if you don’t know what to look for. The USDA states that the “USDA Organic” or “Certified Organic” seal should only be on foods that are certified 95 percent organic. The remaining 5 percent can be additives only from an approved list. However, according to the USDA, “Made with Organic” means that the ingredients must be 70 percent or more organic, with the rest processed with additives from the approved list.

If you’re thinking this one sounds a bit like false advertising, you’re right. By the way, you won’t see the USDA seal on these foods either, as it’s not allowed.

My suggestion is to look for organic fruits and vegetables, cage-free eggs, and grass-fed meats produced by local farmers. This will ensure a higher quality of fuel going into your body. As for processed foods with organic labels, I recommend you don’t waste your money. Typically, anything bearing the word “organic” by default means it will cost more, and sometimes the difference can be substantial. In the end, whether you should purchase organic foods is up to you, your budget, and what you expect to get from eating them. Obviously, if your goal is to consume foods that contain fewer pesticides, additives, hormones, or antibiotics, you definitely want to go organic.