Are Organic Vegetables More Nutritious After All?

There may never be an end to arguments over whether organic food is more nutritious. But a new study is the most ambitious attempt so far to resolve the issue — and it concludes that organic fruit and vegetables offer a key benefit.

It's a scientific reply to an analysis that some researchers at Stanford University published two years ago. That paper, which generated lots of media coverage and much controversy, reviewed more than 200 studies of organic and conventional food, and concluded that organic foods do not really offer any significant nutritional benefit.

This new analysis, from a group of scientists mostly based in Europe, crunched data from an even bigger pile of studies: 343 of them, carried out over the past several decades. It will be published Monday in the British Journal of Nutrition.

The new analysis repeats some of the Stanford group's findings. It finds that organic and conventional vegetables offer similar levels of many nutrients, including minerals, vitamin C and vitamin E. Conventional crops are higher in protein. And there are fewer pesticide residues on organic foods, as you'd expect.

But the group found a significant difference in the levels of special compounds called antioxidants. "Across the important antioxidant compounds in fruits and vegetables, organic fruits and vegetables deliver between 20 and 40 percent higher antioxidant activity," says Charles Benbrook, from Washington State University's Center for Sustaining Agriculture and Natural Resources, a co-author of the study.

These antioxidant compounds, which go by names like flavonoids and carotenoids, are getting a lot of attention lately. Their effects remain somewhat murky, but scientists say they can protect cells from the effects of aging, or from the sort of damage that can lead to cancer.

Benbrook says this is a big reason why public health experts want us all to eat more fruits and vegetables: They deliver a good dose of antioxidants. And if organic produce provides more of them, he says, "we think that's a big deal."

Benbrook thinks there are a couple of reasons why they're seeing this result.

First, plants make these compounds to protect themselves when they run into challenges like insects or diseases. And organic crops, because they aren't protected by as many chemical pesticides, have to fight off more hungry bugs. "Plants in an organic field are getting chewed on," he says.

The second reason, Benbrook says, is that organic crops aren't getting as much fertilizer. More heavily fertilized conventional crops may grow faster and get bigger, but as a result, their nutrients may get diluted.

"That's why when you buy these great big juicy apples that are just sweet as sin, it's that extra moisture and carbohydrate that dilutes the vitamin C and the anthocyanins," he says.

This analysis, however, probably isn't the end of this debate.

Jeffrey Blumberg, a professor of nutrition at Tufts University, says attempts to draw conclusions from collections of hundreds of different studies, each one comparing organic and conventional food, are beset by a host of methodological problems. For one thing, there's no single "organic" or "conventional" production system.

Some organic crops get lots of organic fertilizer; some don't. Some are protected with lots of natural pesticides; some are not. Conventional practices vary widely, too. So it's difficult to know, in the end, what you really are comparing. And food that's compared in these studies may not be the same as the food you're buying in the store.

In any case, Blumberg says, the difference in nutritional quality between organic and non-organic fruits and vegetables really isn't that big — especially when you consider the gap between what Americans should eat, and what they really consume.

"Most Americans are getting only a couple of servings of fruits and vegetables every day," he says. "We're recommending that they get up to nine servings."

What really will make a difference in people's health, he says, is just eating more fruits, vegetables and whole grains. If you eat plenty of these foods — whether they're organic or not — you'll get plenty of antioxidants.

[via NPR: All Things Considered]

5 (More) Reasons the Benefits of Organic Food are So Incredible

In many cases, organic food does cost more than the conventional options. But the benefits of organic food for you, your family, the farmers and our environment, make it not only a worthwhile expense, but also a true investment into our future.

Need more reasons to make sure you’re getting all the benefits of organic food? Check out some of these latest stories in the news:

1. Pollinators love Organics: We know that pesticides and herbicides are detrimental to our pollinator friends, especially honey bees. And now, new data published in the journal Animal Conservation finds that pollinators actually prefer organically grown flowers. The insect-flower interactions were significantly and consistently higher in organic vineyards than they were on conventional vineyards.

2. Organic Food Reduces Pesticide Exposure: Sure, this sounds like old news—one of the original arguments for the organic movement in the first place. But new research published in a recent issue of the journal Environmental Research found that the benefits of organic food reduce pesticide exposure in just one week. Study participants who ate at a diet that was at least 80 percent organic for a 7-day period reduced their pesticide metabolite levels by as much as 96 percent!

3. Everyone Benefits from Organic Food: Certain “synergistic effects” exist in organic food that have a benefit far beyond your own plate, found researchers at the Swedish University of Agricultural Sciences in a study published in the International Journal of Environmental Research and Public Health. Conventional foods just don’t measure up to the phenolic compounds and lower pesticide levels in organics, the researchers discovered.

4. Organic Tomatoes Have More Antioxidants: Recent research published in the IOSR Journal of Agriculture and Veterinary Science found that the antioxidant levels in organic tomatoes were higher than samples of conventional tomatoes.
 
5. Can Organic Soil Stop Global Warming? Climate Change, Global Warming…whatever you call it, know this: organic soil may help to reduce greenhouse gas emissions by as much as 40 percent and sequester as much as 71 percent of carbon, finds a report from the Rodale Institute.

[via Organic Authority]

9 Healthy Predinner Snacks

Dinner's at eight, but you just can't wait...try one of these nine healthy snacks to tide you over.

Cashew-Strawberry Crunch
Think of this as a gourmet cook's PB & J. Spread 1 tablespoon of cashew butter on a slice of Ryvita Fruit Crunch. (Or substitute peanut butter and Triscuits.) Drizzle with ½ tablespoon honey and top with sliced strawberries.

Health bonus: Nut butters are full of heart-healthy monounsaturated fats.

One-Minute Antipasto Plate
Roll a thin slice of prosciutto or ham around a part-skim mozzarella string cheese. Eat with a few olives and grapes, or add roasted bell peppers (from a jar) drizzled with balsamic vinegar.

Health bonus: Contains almost a quarter of a woman's 1,000-milligram recommended daily allowance for calcium.

Pineapple and Pistachios
Combine about ¼ cup dried pineapple pieces with about 25 pistachio nuts. (For a treat, use chile-lime pistachio nuts, available at specialty stores.) Other winning dried-fruit-and-nut combos: raisins and peanuts, apricots and almonds, cherries and hazelnuts.

Health bonus: Pineapple and nuts are both good sources of antioxidants.

Cottage Cheese and Apples
Slice an apple, such as Fuji or Granny Smith, and top with ½ cup of low-fat cottage cheese (look for 4-ounce four-packs from Breakstone). Or replace the fresh apple with two drained cinnamon-spiced apple rings, such as Musselman's (which can be found in the canned-fruit aisle).

Health bonus: Provides protein, calcium, and fiber.

Cheese Melt
Spread ½ teaspoon of spicy mustard on a cocktail-size slice of thin whole-grain rye bread. Add a thin square of sharp Cheddar (about the same size as the bread) and broil until the cheese melts, then top with a slice of tomato and a sprinkling of caraway seeds.

Health bonus: Rich in calcium.

Parmesan Pita Crisps
Sprinkle 2 tablespoons of grated Parmesan evenly over a 4-inch whole-wheat pita. Dust pita with ¼ teaspoon dried oregano and broil until the cheese browns. Cut into quarters.

Health bonus: Good balance of protein, fat, and fiber.

Creamy Feta-Walnut Dip
Place 2 cups plain nonfat yogurt in a sieve lined with a coffee filter. Let stand in the refrigerator for 1 hour or overnight. Discard the liquid and spoon the thickened yogurt into a small bowl. Add ¾ cup (3 ounces) crumbled Feta cheese, 2 cloves minced garlic, 2 tablespoons finely chopped toasted walnuts, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon hot sauce. Mix well. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to blend. Makes 1½ cups.

Pair Feta-Walnut Dip with cherry tomatoes, a whole-wheat pita, or baby carrots.

Health bonus: An easy way to get calcium, protein, and monounsaturated fat.

Edamame
Grab a handful of frozen shelled soybeans and run them under steaming-hot water for a quick thaw. For a tangy twist, add a spritz of lemon.

Health bonus: Contains 8 grams of fiber and lots of cholesterol-lowering soy protein.

Fresh Vegetables With Dressing
Slice a cucumber into strips and place on a plate with baby carrots or baby corn. Dip in a lower-fat dressing, such as Annie's Naturals Roasted Red Pepper Vinaigrette or Trader Joe's Carrot-Ginger.

Health bonus: Fiber-rich and very low-calorie.

[via Real Simple]

The Pros and Cons of a Juice Cleanse

A million dollar industry in America, it has as many fans as detractors. A juice cleanse or juice fasting involves limiting your diet to fresh vegetable and fruit juices plus water for a few days to a few weeks. Claims range from significant weight loss, clearer skin, bolstered immunity, body detoxification, and cancer prevention. What should you know before undertaking a juice cleanse?

The amount of information and varied opinions on the web is enormous! Elemental Wellness waded through a lot of it to distill this post down to some simple key points.

PROS

1. If you’re cleansing or fasting with juice, you’ll probably lose weight. But you’ll be losing mostly water. A reduction in bloating is well-known benefit of juicing. (see Con #5)
2. If you undertake a juice cleanse (shorter is preferred, i.e. 4 days or less) and see it through, chances are you’ll feel great at the end of it. You’ll have a real sense of accomplishment, and you’ll look at your regular diet with fresh eyes.
3. By spending a few days ingesting only fruits and vegetables, you are avoiding highly processed foods that have solid fats and added sugar. If you have a strong habit of making unhealthy food choices, a brief juice cleanse may help you break them.
4. If you diet rarely includes fruits and vegetable, juicing is an easy way to increase your daily intake. Keep in mind that if you’re really lacking in this department, substituting one glass of juice for a meal each day, will dramatically boost the quality of your diet.
5. Again, if you’re not a fan of green side of the food pyramid, juicing can help retrain your taste buds to enjoy fruits and vegetables.
6. Many of us reach for carbs, sweets, chips or alcohol when we’re bored, sad, lonely or anxious. These foods are off-limits on a juice cleanse. So the process of undertaking a whole new diet, briefly, can put you in touch with your body and it’s automatic habits.

CONS

1. You’ll find little to no protein and fat in fresh pressed juice. Some commercial juices contain added nut milk that contributes a small amount of fat and protein and helps with satiety. But your body will suffer from going for more than a few days without sufficient protein — the raw materials to build new tissues. Low-fat diets are notoriously hard on the skin and hair. Don’t forget that fat is also necessary to processes fat-soluble vitamins (A, D, E and K).
2. Common side effects from a juice cleanse include dizziness, blood sugar spikes, headaches, constipation, fatigue, irritability, nausea. The symptoms occur as your body releases glycogen (stores of carbohydrates). Ultimately, many people report feeling “amazing,” which is explained by the body going into ketosis (glycogen stores are used up and the body begins burning fat). Though you may experience a decrease in your appetite (that makes things easier), ketosis can cause nausea and bad breath, and ultimately organ failure.
3. A juice cleanse is not safe for everybody, especially people undergoing chemotherapy, diabetics, anyone with nutritional deficiencies or kidney disease. Check with your doctor is you have any medical conditions that a cleanse might impact.
4. Juicing removes some of the fiber and nutrients found in whole fruits and veggies (those in pulp, skin and seeds). Because there is less fiber in juice, more of the fructose is absorbed by the body, so lean toward more vegetables than fruit. Less fiber will also leave you feeling less satisfied. Keep in mind that a juicer removes fiber, but a blender, masticating or triturating juicers help retain more fiber and nutrients.
5. You’ll lose weight but most will be water weight. People love that they feel less bloated (and they do), but if you’re looking to lose fat and keep it off, a juice cleanse is not the answer. The majority of people put the weight right back on after the cleanse.
6. Any calorie-restrictive diet will lead to some weight loss. Yet your body will respond to prolonged “starvation” with calorie conservation. This screws with your metabolism, lowering it. If you put your body into starvation mode too often, you risk permanently lowering your metabolism (i.e. metabolic syndrome).
7. A big claim among juice fasting systems and products is that it will detoxify your body. Many medical experts disagree with the idea that humans need help detoxifying our bodies. The liver, kidneys and intestines are highly evolved bodily systems that rid us of the toxins we ingest or encounter in the environment. We excrete them in our urine, feces, breath, and sweat.

CONSIDERATIONS

• A maximum length of three to four days is advised.
• Health and wellness is a booming industry. Lots of people want to make money from your desire to lose weight and get healthy fast. If you buy a pre-made juice cleanse system make sure it is reputable! Check that the produce is carefully cleaned and the juice is made in small fresh batches to avoid bacterial growth. Pasteurized juices are not advised. Follow a reputable plan if you are making your own at home.
• If you have any doubts that a juice cleanse is right for your body, please check with your physician.
• There’s no proof that eating liquefied fruits and veggies offers an advantage offer the same ingredients in their whole state. If you’d like to increase your intake, try swapping fresh juice for your regular breakfast, or as a mid-afternoon snack. Meanwhile, stick to a balanced diet including adequate amounts of fat and protein.

[via Elemental Wellness]

Organic Gardening: 10 Tips to Success

Organic gardening is the method of gardening that utilizes only materials derived from living things, ie. all natural plant foods and pesticides. Once you know the basic tenets of this practice, organic vegetable gardening is simple. And the payoff is enormous: no toxic chemicals, no waste, better for the environment as a whole, and not to mention a crop full of natural, delicious vegetables. Remember these 10 steps and you'll have a successful crop in no time!


Soil. It all begins here. Amending your soil with organic material such as composted manure or yard and kitchen scrap compost will get your dirt off to a good start. The inclusion of organic material provides a solid basis of nutrients for your plants which helps to cut down on the need for commercially made fertilizers and improves soil structure making it easier for your plant to absorb the important minerals they need. Sandy soil will not hold its moisture well. Heavy clay soil may prove too dense for healthy root development.

Fertilizer. In addition to compost, your plants will enjoy a healthy dose of other organic foodstuffs like worm poop and pee (we call this worm tea), eggshells, Epsom salts, bone meal, blood meal...the list goes on, but the key word is all-natural. Mother Nature knows what she's doing and these sources provide essential vitamins and minerals for your plants.

Beneficial insects. When planning your garden, educate yourself on which plants repel insects, which plants invite them, and what each bug eats. For instance, ladybugs eat aphids, which is a good thing because aphids will suck the life from just about any plant! By inviting ladybugs into your garden you are employing a natural form of pest control and not toxic chemicals.

Layout. When designing your garden, it's important to adhere to spacing guidelines for your plants. By keeping them close, their leaves will shade the ground beneath them. This not only cuts down on weed growth, but also helps the soil retain water, cutting down on water usage. Organic gardeners are excellent custodians of the environment. Too close, and you'll invite the growth of fungus and disease.

Companion planting. Including a wide variety of plants in your garden and planting them according to their relationship with others helps in many ways. For instance, bean plants fix nitrogen into the soil, which corn plants use to produce healthy cobs. Corn provides support for the climbing vines of the bean family. Add squash to the base and you have instant weed control!

Crop rotation. This is the practice of rotating a plant's location from season to season. Relocating your plants cuts down on soil depletion and disease infestation. In addition, plants like beans will actually put nutrients into the soil that can be used by the next crop, ie. corn. Disease will be reduced because the organisms that infect one plant pose no harm to the next, so rotating eliminates the likelihood a disease will spread.

Water. Conserving water is a key component of organic gardening. Good watering practices include the capturing and storing of rain, the use of drips hoses, and plenty of mulch. With a sprinkler system, a large amount of water can be lost to evaporation. If sprinklers must be used, it's best to water in the early morning or early evening hours. Using mulch around your plants is another way to conserve water because it keeps the soil moist longer, requiring less water to be used.

Weeds. Weed removal is best done by hand, without the use of chemicals. While tedious, this duty can be cut down tremendously by the use of smart planting. Remember, keeping plants close helps prevent weed growth. Natural mulch is another great method. Not only does it help prevent weeds, it has the added benefit of providing nutrients into the soil as it breaks down.

Cover crops. These are the plants you grow in between seasons. They help to replenish the soil with vital nutrients and prevent soil erosion. They can also be used to feed the beneficial insects in the absence of your vegetable crop and keep weeds at bay.

Seeds. Organic gardening is all about using sustainable methods and what better way to be self-sustaining than to use your own seeds! The practice of saving seeds has been around for centuries and ensures you "know what you grow." But to ensure purity and avoid cross-pollination, you must keep some distance between the same plants of different varieties. You don't want to be disappointed when you plant those tomato seeds next year and discover the result is a hybrid--and not the decadent beefsteak tomato you were looking forward to. Only heirlooms can produce the original fruit, not hybrids.

Organic vegetable gardening is all about sustainable practices. It's conservation at its best, because you are using what you have and what you can find in nature. From fall leaves to leftover food, you waste nothing in an organic garden. Plants help each other, insects play a role...why even Mother Nature helps by delivering an extra shot of nitrogen in every rain drop!

But more than being a good steward of the environment, organic gardening makes for a healthier you.

[via Huff Post | GalTime.com]

Six Yummy Organic Recipes For Your Super Bowl Party

Forget football, the Super Bowl is perhaps the most important snacking event of the year! Chips, dips and finger foods are the way to please your game loving crowd, but you and your guests don’t have to indulge in fatty foods to have a good time. Instead try our 6 yummy organic munchies at your big game party this year -- we promise they'll win big!

HOMEMADE TORTILLA CHIPS

Forget the store bought chips, making your own tortilla chips is fast and easy and allows you to add extra zing with your own spices! Just cut corn tortillas into sixths, and spread on a cookie sheet sprayed with cooking spray. Bake in the oven at 400 degrees for about 6 minutes, then flip. Lightly spray the other side with cooking spray and sprinkle with your favorite dried spices. Try basil, cayenne, rosemary, or just plain sea salt, and bake that side for 6 more minutes. Cool and serve for a hearty crunchy snack!

LOW FAT MEXIDIP

Dip your chips in your own creamy fresh and fat free Mexican inspired dip. Use versatile fat free Greek yogurt, and combine in your food processor with a red pepper, purple onion, bunch of chopped cilantro, can of black beans, dash of balsamic vinegar and cayenne pepper to taste. The dip is creamy, hearty and great for chips, pretzels and fresh veggies.

MEDITERRANEAN SALSA

In case you have some vegans in the house, whip up some fresh salsa with a little flair. Mediterranean salsa is just as fresh and yummy, but olives and basil add a new kick. Finely chop 2 large seeded tomatoes, 1 small jar roasted red peppers, ½ red onion, one bunch fresh basil, ¾ cup Kalamata olives, 1 garlic clove and ½ zucchini or cucumber. Toss with 2 tsp lemon juice, 2 tsp extra virgin olive oil, a dash of salt, pepper and balsamic vinegar. Serve with your chips or pita chips.

HOMEMADE HUMMUS PINWHEELS

Hummus is cheap, healthy and easy. Just throw one can of chickpeas, one tablespoon tahini, 3 garlic gloves, a squeeze of lemon and ½ cup water in your food processor, with salt to taste (pepper too if you’d like.) Spread the mixture on whole wheat tortillas, covering the entire wrap, then roll. Slice into 1 inch pieces, and you have a garlicky-good finger food!

EGGPLANT SLIDERS

Sliders are synonymous with sports parties, and the smoky flavor of eggplant meshes well with mini brioche rolls! Choose a small eggplant, and cut into medallions, leaving the skin on. Brush with olive oil  and sprinkle salt and pepper, and bake the medallions for 7 minutes at 400F, then flip and repeat. Lower the heat to 300, and let cook for about 15 minutes (eggplant will be tender). Now get creative- top with goat cheese and roasted red pepper, or cheddar and barbeque sauce! Give your guests a variety and watch them devour!

PARTY CHILI

A Crock Pot not only seals in flavor while slow cooking, but also doubles as your serving dish. Veggie chili practically makes itself. Just dump 1 can organic pealed tomatoes, I can organic black beans and 1 can organic chick peas into the pot. Dice 2 zucchini, 1 onion, 2 carrots, 2 celery stalks, 1 red pepper and green chilies to taste. Add garlic gloves, oregano, cumin, salt and chili powder to your liking, and let simmer for 4 hours. Serve with bread or chips!

Your guests are sure to be satisfied with your savory treats, and you can pair them with some organic brews, like Peak Organic’s Amber Ale!

[via inhabitat]

7 Ways to Stop Eating Pesticides

Pesticides On Foods Aren't Going Away Anytime Soon, But Here's What You Can Do About It 

Last month, the Hawaiian island of Kauai passed a bill strictly limiting how and where large farms and biotech companies can spray pesticides. Bill 2491 will force agricultural companies to disclose when and where they spray pesticides, restrict spraying to a certain distance away from public areas, and disclose what genetically engineered crops they grow.

Perhaps Bill 2491 will be the beginning of a movement across the United States to further limit pesticide use, which, according to a report published in Environmental Sciences Europe last year, increased by 404 million pounds from 1996 to 2011.

Until then, the sad truth is pesticides are everywhere: the air, the water, and your food, and they’ve been linked to birth defects, poisoning deaths and a wide range of illnesses.

So here are some reminders on how to mitigate the pesticides covering your fruit and vegetables, and which produce are the most (and least!) pesticide-residue prone.

1. Wash Your Food, All of It, and Wash It Right

Thoroughly wash all your produce. No, rubbing the apple on your shirt before biting in is not enough. According to the National Pesticide Information Center, even organic foods and foods that you peel should first be washed. The NPIC recommends that you wash your produce under running water rather than dunking or soaking it. Scrub produce with tough skin, like melons or potatoes. In addition, dry your fruits and vegetables with a towel.

2. Stick With The Insides

Whenever possible, peel your fruits and vegetables. Residue can get stuck in the crevices of peels and be difficult to remove. Toss the outside layer of leafy vegetables. Even with meat, it is best to cut off the excess fat and skin, which could have absorbed pesticide residue.

3. Mix It Up

The NPIC suggests eating a variety of fruits and vegetables so as to prevent overexposure to a single pesticide. You should be doing this anyway to make sure you’re getting all your needed nutrients, remember?

4. Grow Your Own

The best way to control what’s on your vegetables is to grow your own. This may sound daunting, especially with colder temperatures on the way. But there are several vegetables that can be grown indoors, such as tomatoes, mushrooms, peppers and eggplants. Got a windowsill? Cool, now you’ve got a vegetable garden.

5. Eat Organic -- It’s Easier Than You Think

People often bristle at being told to eat organic. Organic produce can be expensive, difficult to find, and who has the time to chase down which farmer’s market is open on which day. If this sounds like you, consider a CSA (Community Supported Agriculture) club. CSAs ensure you know from whom exactly you are buying your produce. Often CSAs end up being more economical because they give you a limited amount each time, which prevents overbuying and letting food go to waste. Many organic CSAs exist, and many of them deliver your goods to your door. To find one in your area, try Local Harvest’s CSA finder. And remember -- even organic produce can have pesticide residue on it from nearby farms or contaminated transportation methods, so still wash everything thoroughly!

6. Be Wary When Buying These

Each year, the Environmental Working Group (EWG) releases its “Dirty Dozen” list of the 12 foods found to be most contaminated with pesticide residues. The organization ranks 48 fruits and vegetables based on thousands of samples tested by the USDA and FDA. These tests are done after produce is washed and peeled, giving the consumer an idea of which produce maintain higher levels of toxicity even after proper precautions. Topping the Dirty Dozen list are apples (99% of apples test positive for some pesticide residue), celery, cherry tomatoes, cucumbers, grapes (a single grape tested positive for 15 pesticide residues), hot peppers, imported nectarines (every single nectarine sampled in the test came up positive for pesticide residue), peaches, potatoes, spinach, strawberries and sweet bell peppers.

7. And Buy More Of These

The EWG concurrently releases a “Clean Fifteen” list of the fruits and vegetables with the least pesticide residue. Their favorite low-pesticide fruits and vegetables include asparagus, avocados, cabbage, cantaloupe, sweet corn, eggplant, grapefruit, kiwi, mangos and mushrooms. Remember -- that doesn’t mean these items had no pesticide residue, just less.

The Power of Labeling: Preserving & Building a Non-GMO Food Supply

When California Proposition 37 failed to pass at the polls last November, all of us who advocate for the right to know were profoundly disappointed. However, the measure, which would have mandated labeling of foods containing genetically engineered ingredients, garnered more than 6 million votes, and was actually a great case of "losing forward." Despite outspending of nearly 5 to 1, the initiative lost by just 2 percentage points and attracted a significant amount of national media attention.

Inspired by California's effort, nearly 40 states are now working on mandatory labeling of GMOs (genetically modified organisms). In June, Connecticut and Maine became the first states to pass mandatory GMO labeling -- though in both cases additional states need to pass similar measures in order for the laws to take effect.

This November, voters in Washington State will have a chance to pass I-522, a similar but improved version of the Prop 37 legislation. Since January, organizers in California have been sharing lessons learned with their peers in Washington, giving I-522 a solid foundation for success. As a state with an economy focused on exports--a lot of which go to countries with GMO bans--Washington is uniquely concerned about GMO contamination. With the looming threat of genetically engineered apples, salmon, and wheat--all quintessential Washington crops--even conventional farmers in the state are becoming concerned about the economic impact of GMOs.

The non-GMO movement is, at its core, about the right to know. Because GMOs are unstable and experimental, they are subject to mandatory labeling in more than 60 countries around the world, including Australia, Japan, Russia, China, and all of the European Union. More research is needed to understand the long-term health and environmental implications of genetic engineering, but in the United States that research is essentially being conducted on the public, without consent.

Despite biotechnology industry promises, none of the GMO traits currently on the market offers increased yield, drought tolerance, enhanced nutrition, or any consumer benefit. Meanwhile, a growing body of evidence connecting GMOs to health problems and environmental damage has triggered a massive public backlash.

At the federal level, the Just Label It campaign has collected more than 1.3 million signatures on a Food and Drug Administration (FDA) petition demanding mandatory GMO labeling. Although the FDA has yet to respond, this is more than twice as many signatures as have ever been received on any food petition in the agency's history.

Americans are also voting in record numbers with their wallets. The Non-GMO Project--a nonprofit organization that oversees North America's only third-party non-GMO verification, including ongoing ingredient testing--has quickly seen its label become the fastest growing in the natural products industry. With annual sales of well over $3.5 billion, Non-GMO Project Verified products are now found everywhere from independent food co-ops to big-box retailers.

When the Non-GMO Project was founded in 2007, mandatory labeling efforts had almost completely stalled. In that void, the project's strategy was to leverage the power of the marketplace, using supply and demand principles to preserve and build a non-GMO food supply. When it began, skeptics far outweighed supporters; many said it would be impossible to get a critical mass of food companies to voluntarily adopt such rigorous standards. Six years later, the progress is astonishing. More than 1,000 brands are now enrolled in the Non-GMO Project's Product Verification Program, and more than 14,000 products have successfully earned the verification.

This market demand and the corresponding rekindling of mandatory labeling efforts clearly show Americans are not willing to remain in the dark when it comes to the food we're eating and feeding to our loved ones. The momentum will continue until we have the same right to know about GMOs in our food as our peers around the world.

8 in 10 parents buy organic

 

U.S. families are increasingly embracing organic products in a wide range of categories, with 81 percent now reporting they purchase organic at least sometimes. This finding is one of many contained in the Organic Trade Association’s (OTA’s) newly released 2013 U.S. Families’ Organic Attitudes and Beliefs Study, conducted Jan. 18 to 24, 2013.

 “More and more parents choose organic foods primarily because of their desire to provide healthful options for their children,” said Christine Bushway, OTA’s CEO and executive director.

Not only are more consumers choosing organic products at least sometimes, but the majority of those buying organic foods are purchasing more items than a year earlier. New entrants to buying organic now represent 41 percent of all families—demonstrating interest in the benefits of organic food and farming is on the rise.

Produce continues to be the leading category of organic purchases, with 97 percent of organic buyers saying they had purchased organic fruits or vegetables in the past six months. Breads and grains, dairy and packaged foods were also frequently cited (all scoring above 85 percent) among those who purchase organic. Families choosing organic foods are increasingly important to retailers of all types, with organic buyers reporting spending more per shopping trip, and shopping more frequently than those who never purchase organic food.

Consistent with findings from previous studies, nearly half (48 percent) of those who purchase organic foods said they do so because they are “healthier for me and my children.” Additionally, parents’ desire to avoid toxic and persistent pesticides and fertilizers (30 percent), antibiotics and growth hormones (29 percent), and genetically modified organisms (22 percent) ranked high among the reasons cited for buying organic products.

Awareness of the USDA Organic seal has also grown, with more consumers more likely to look for the seal when shopping for organic products. Moreover, over 4 in 10 parents (42 percent) say their trust in organic products has increased, versus 32 percent who indicated this point of view a year ago. In fact, younger, new-to-organic parents are significantly more likely to report improved levels of trust in organic products.

“Consumer trust is on the upswing for organic as the gold standard when seeking to avoid toxic and persistent pesticides, antibiotics, synthetic hormones, genetically engineered ingredients, and additives,” Bushway added.

Study findings, gathered in partnership with KIWI Magazine, are based on responses from 1,239 U.S. households about their attitudes and behaviors related to organic foods. The report provides in-depth information about organic consumers’ demographics, purchase motivation, labeling comprehension, shopping patterns, and more.

The 2013 U.S. Families’ Organic Attitudes and Beliefs Study is available for purchase.

[via NewHope 360]

Another Reason to Eat Organic

Just when you thought science was saying organic food has no nutritional value, another study from the University of Granada has found a direct correlation between exposure to pesticides and the risk of type 2 diabetes in adults.

Published in the Journal of Environmental Research, researchers found that people who had higher concentrations of DDE (which is the main metabolite in pesticide DDT) also were more likely to develop diabetes - four times as likely, in fact.

Furthermore, higher exposure to a compound in the pesticide Lindano (beta-Hexachlorocyclohexane) was also linked to higher risk of type 2 diabetes.

Results took into consideration the age, gender, and body mass index of 386 adults surveyed. The findings, however, could help explain body fat's link with type 2 diabetes. Researcher Juan Pedro Arrebola notes that "human adipose tissue (commonly known as 'fat')... can store potentially harmful substances, such as persistent organic pollutants (COPs)."

The direct effect of pesticides on type 2 diabetes is still unknown, although researchers suggest that these compounds can affect the metabolism of sugars. Still, it might be another reason to splurge on organic food. A study from Stanford University found that 38 percent of non-organic food had pesticide residue, compared to 7 percent of organic produce.

[source: The Daily Meal]

'In Organic We Trust' focuses on food industry's foibles

A new documentary from director Kip Pastor examines how food production affects our social, economic and physical health. 

Filmmaker Kip Pastor (left) in a scene from his new movie, 'In Organic We Trust.' (Photo: Emma Fletcher)

Is organic food really better for people — and the planet? Filmmaker Kip Pastor endeavors to answer that question in his documentary "In Organic We Trust" (available On Demand and on iTunes starting Jan. 22) as he explores social and economic aspects of our food system and its impact on our health. Pastor, who has produced and directed short films documentaries and music video and is also a journalist, gave MNN his insights into the topics he chronicles on screen.

MNN: Where did you get the idea for the film?
Kip Pastor: I became a filmmaker because I believe that film is the most effective medium for disseminating big ideas and effecting change. The story for "In Organic We Trust" weaves together environmental, social and economic issues with something that we all do everyday — eat. Food provides a complete path for us to better understand our world, what we’re doing wrong, and how to create a more sustainable society. "In Organic We Trust" explores how these issues relate and impact our world and what people are doing to make a difference.

Why was it important to you to tell this story?
Before I began making "In Organic We Trust," I thought that I was a healthy, conscientious eater. I looked at labels, ate fruits and veggies, and avoided fast food as much as I could. But the more and more that I learned about our agriculture system and the consequences that our systems have on public health and the environment, the more I realized how much everything is connected. Our personal choices make a difference not just for us but also for everyone else. I was compelled to show people how we can positively impact our own lives and those of our communities. I learned a tremendous amount, and it has profoundly changed my life.

What are some examples?

One scary thing is that while we ban some of the most harmful chemical pesticides in this country, they are still used in other countries where they can hurt farmers, their workers, their families and the environment. Sometimes, they can even come back to us in contaminated imported foods. Although certified organic is a $30 billion enterprise, it represents only roughly 1 percent of farmland. It is not the only way to reshape agriculture and improve public health. We have to think bigger. Along those lines, I was blown away by the ingenious and powerful solutions that individuals and communities are doing to combat our agricultural and public health problems. "In Organic We Trust" explores many of these new models at the Watkins School in Washington, D.C., and the Calhoun School in New York City. (Check out a trailer for the movie below.)

Have you changed your diet as a result of making the film?

I’ve changed many things in my life already and continue to change. It has been less about the things that I don’t do anymore and more about the things that I do more often. I shop at farmers markets more, and I pay more attention to the restaurants that I frequent and where/how they source their food. I don’t exclusively eat organic, but I try very hard to only eat food that is chemical-free, in season, and grown by someone I know. It’s important for me because I know that pesticides are dangerous for people and the environment. By eating seasonally, I am reducing my carbon footprint, supporting local growers, and enjoying the diversity of every time of the year. What I eat affects how I feel daily, and it impacts our world in the long term. Although I was a practicing vegetarian for several years, I enjoy some meat and fish. I try to limit the amount of red meat that I eat. I religiously practice Meatless Mondays as a good way to start off the week. It’s a very intentional approach to avoid meat that usually carries over several days into each week. It’s been a great conversation starter as well.

What do you want viewers to take away from the documentary?

The most important parts of the film are the solutions. I wanted to make a film that examined problems and provided solutions for you and me and society at large. We can all make different choices in our own lives, but even more importantly, to really create change, we need to make different choices as a society. What we eat affects our own personal health as well as the health of the environment for generations to come. One of the most profound things that we can do is to have gardens in schools, teach children about nutrition by growing something, learning how to cook it, and serve it to them for lunch. I believe that we can fundamentally reverse many of our public health problems in one generation if we teach kids how to grow healthy food, what to eat, and how to prepare it. Can you imagine a world full of young farmers? That’s the future we need. We can grow something good for everyone, and change will happen from the soil up.

What was done during production to reduce the film's carbon footprint?

During pre-production, we made a very intentional plan to reduce our carbon footprint wherever we could. Having worked in production for years, I knew that filmmaking can be extremely wasteful and inefficient. I sought out leaders in the Green Production space to advise me on how to make a film with fewer environmental consequences. I took a class on “How to Green Your Production” offered by the Burbank Green Alliance and also received a Resource Management Certification from California Resource Recovery Association. In order to take that education one step further, I volunteered at events around Los Angeles to better understand people’s waste patterns. There are many categories where environmental waste and carbon usage can be reduced and made more efficient. We focused on five: travel, food, crew, paper and electricity. We succeeded in greatly reducing our carbon footprint by using energy-efficient vehicles, eating seasonally and locally, hiring regionally, and minimizing electricity usage. We tracked our carbon footprint throughout production by keeping count of the miles traveled, paper used, and the electricity used in production and post-production. We worked with SNP Patagonia Sur to calculate what those emissions would total, and we purchased carbon offsets from them. We were recently honored with a Special Mention for the Green Award given at the Planet in Focus Film Festival for our diligent work throughout production to reduce our carbon footprint.

What about your personal green practices?

I do as much as I can to reduce my carbon footprint on a daily basis. At all times, I carry a metal water bottle, cloth bags, and a bamboo set of utensils. There is never a good reason to purchase a plastic water bottle or use a plastic bag. Although I live in the very car-centric city of Los Angeles, I walk as much as possible. I think little actions can have a profound impact on the environment and other people’s behavior. Not only am I personally reducing my carbon footprint, but I also hope that my example helps to change the actions of others.

Do you have another film in the works?

We are currently in the research/fundraising stage of my next film that focuses on waste and toxicity in people and the environment. When we throw things away, they stay in our environment and impact us. Many of these chemicals are found in our daily lives and don’t break down in the environment or our bodies. Like "In Organic We Trust," it will be a solution-based film that will expose problems and offer tangible alternatives for people as individuals and society as a whole. 

DVDs of the film are also available at InOrganicWeTrust.org.

[via Mother Nature Network]