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12/03/2007

Organic food adheres to U. S. Department of Agriculture standards that requires crops grown without synthetic pesticides, artificial fertilizers, irradiation or biotechnology. Animals on organic farms eat organically grown feed, aren't confined 100 percent of the time and are raised without antibiotics or synthetic growth hormones.

The pesticide load of 45 fruits and vegetables can be found at the Environmental Working Group's newsletter, www.foodnews.org. Results based on tests by the U.S. Department of Agriculture and the U.S. Food and Drug Administration between 2000 and 2005.

HELPFUL SITES

Environmental Working Group, www.foodnews.org

Maine Nutrition Network, www.maine-nutrition.org

Maine Dairy and Nutrition Council, www.drinkmainemillk.org

The Organic Center, www.organic-center.org

Nutrition Action Newsletter, www.cspinet.org/nah/archives.html

By BETTY JESPERSEN

Staff writer

When Anne Charles goes food shopping, she wants to find the most nutritious products that are within her budget and that her children will eat.

In her speedy shopping trips after work at the Farmington Hannaford -- usually with her two young children in tow -- she makes a quick swing through the organic and natural foods aisles.

Charles, the health promotion manager at the Maine Municipal Association in Augusta, knows the value of eliminating pesticides from food and tries to be an informed consumer. But she admits she is often perplexed over the choices and her choices are usually a box of crackers without additives or trans-fats and organic brown rice.

"I absolutely wing it," the Farmington woman said.

With organics making their way from fringe food to mainstream as more Americans become conscious of what they eat, there are more choices. That makes navigating the conflicting claims of the food producers and retailers, as well as the crowded aisles of the supermarket, more challenging than ever.

About 70 percent of Americans buy organic food occasionally and nearly one quarter buy it every week, according to the Hartman Group, a market research firm. But buying organic can cost as much as 50 percent more.

About 70 percent of Americans buy organic food occasionally and nearly one quarter buy it every week, according to the Hartman Group, a market research firm. But buying organic can cost as much as 50 percent more.

"It is confusing for consumers who are concerned about what they feed their families and it can be a financial burden to buy organic. I would say to most families with kids where money is an issue to eat more fruits and vegetables but stay away from foods with higher pesticide rates," said Judy Gatchell, a nutritionist who works with families on food stamps through the Maine Nutrition Network at the University of Southern Maine's Muskie School of Public Service.

Gatchell personally tries to buy locally grown, not necessarily organic, products whenever possible.

"The important thing for me is where it was raised and who raised it."

She refers people to the list put together by the Environmental Working Group (foodnews.org) that has the pesticide load of 45 fruits and vegetables. Some, like broccoli and onions and food with peels, have relatively low levels. Peaches have the most. The results were based on tests conducted by the U.S. Department of Agriculture and the U.S. Food and Drug Administration between 2000 and 2005.

"There are many families who would struggle to purchase any of these higher cost (organic) items although, surprisingly, some of them are not that much more expensive. It does take some shopping around," she said.

If people want to start to make a change in the food they buy, the Environmental Working Group recommends spending the extra money when it comes to what it calls the "dirty dozen": peaches, strawberries, nectarines, apples, spinach, celery, pears, sweet bell peppers, cherries, potatoes, lettuce and imported grapes.

According to the organization, fragile fruits and vegetables often require more pesticides to fight off bugs compared to hardier produce.

Varieties with the lowest pesticide loads include broccoli, bananas, cabbage, kiwi, asparagus, sweet peas (frozen), mango, pineapple, corn (frozen), avocado and onions.

Locally-raised products such as poultry, beef, eggs, apples, strawberries and produce sold at farmer's markets or directly from farms may be less expensive and can be a good alternative but experts suggest consumers ask the producer about their use of antibiotics and pesticides.

Organic foods are required to have the U.S. Department of Agriculture seal, which certifies the food is pesticide, antibiotic- and hormone-free.

Crops are generally grown without synthetic pesticides, artificial fertilizers, irradiation (a form of radiation used to kill bacteria), or biotechnology. Animals on organic farms eat organically grown feed, aren't confined 100 percent of the time and are raised without antibiotics or synthetic growth hormones.

At North Star Orchards in Madison, co-owner Judy Dimmock said sales have notably increased as interest in local agriculture has taken off. The farm, working with the University of Maine Cooperative Extension, has dramatically reduced use of pesticides to combat insects and disease. Dimmock bristles when people talk about buying costly organic apples because they are not sprayed.

"One thing the public does not understand is that saying a food is organic does not mean it is not sprayed. No matter how you grow apples, you have to figure out how you will deal with pests and diseases. Organic apple growers simply use different materials and have to spray a lot more often," she said.

Organic versus conventional milk is another confusing option.

"There are a lot of misperceptions out there that scare people. Milk is one of the most highly regulated foods in the marketplace. There are 19 tests done on every batch to make sure there are no traces of pesticides or antibiotics," said Katie Hoffman, a registered dietician with the Maine Dairy and Nutrition Council.

"There are a lot of misperceptions out there that scare people. Milk is one of the most highly regulated foods in the marketplace. There are 19 tests done on every batch to make sure there are no traces of pesticides or antibiotics," said Katie Hoffman, a registered dietician with the Maine Dairy and Nutrition Council.

"Research shows there is no difference nutritionally between organic and conventional milk. And the milk sold in Maine all comes from Maine cows and the dairy farmers here are very, very conscientious about their farm practices," she said.

According to the National Dairy Council (nationaldairycouncil.org), U.S. Food and Drug Administration data available from 2003 indicates all the milk tested was found to be completely free from pesticide residue. And in the last 10 years of FDA data, milk and milk products consistently had the lowest amount of pesticide residues compared to other agricultural products.

And a new study in Holland has found that mothers who drink organic milk during pregnancy and while breastfeeding can help their babies beat eczema, asthma and related allergies. The study, the first of its kind, suggests the conditions can also be kept at bay if children drink organic milk themselves.

The best tips from experts are to eat a varied diet, wash all produce, and choose organic when possible.

If you can't afford to always buy organic, focus on the one or two foods your family eats most often, such as milk.

Dr. Dora Mills, the director of the Bureau of Health and the Maine Department of Health and Human Resources, says there are benefits to eating organic foods that reduce consumers' overall burden of chemicals. But she also recommends shoppers buy local food whenever possible.

"It is very hard for local farmers to get the USDA organic label and buying local is still a good way to minimize risk," she said.

Betty Jespersen -- 778-6991

bjespersen@centralmaine.com

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