Guest Blogger: Eating Organic Part 2

Photo by Wild Tofu

Let’s cut to the chase–what organic choices should we be making?

The food industry has become much like the political arena, riddled with propaganda, mudslinging, and artful misrepresentation. And that makes wading through all the hooey, shall we call it, a difficult task.

On the one hand of the organic debate, you have the staunch All-Organic party, composed of members who eat nothing without that organic seal of approval and don’t believe you should either. Then you have the Budget Guardians who believe that a wholly organic lifestyle is financially taxing and unnecessarily selective.

So when it comes to casting your vote, I say go independent! Find a balance somewhere between the two extremes. And make sure that balance works for your family’s budget and needs.

Do a little research on the topic, as well. Learn what the standards are for your local growers to ensure that the products you buy bearing the organic label are indeed held to the FDA standards. And then buy local. Not only will you be supporting local industry but you’ll also be assured of the quality control.

So how organic should we go? Experts say you should choose at least the organic “crucial dozen.” These foods are the most susceptible to excess pesticides, growth hormones, and antibiotics. Washing and cooking do little to reduce residual chemicals or hormones.

Here are the crucial dozen:
Beef, chicken, and pork
Dairy products: milk, cheese, and butter
Strawberries, raspberries, and cherries
Apples and pears
Spinach and salad greens
Stone fruits: peaches, nectarines, and apricots
Peppers: green and red

Shall we raise our organic coffee and toast to making the best choices for our families?

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