why organic
In tests, organic dairy foods rank significantly higher in omega-3s
and lower in omega-6s compared with conventional dairy, says Chuck Benbrook, chief science consultant at Te Organic Center. Tis makes sense because organic dairy cows eat more grass, a natural source of omega-3s. Benbrook explains that when farmers moved dairy cows from their natural grass-based diet to a corn- and grain-based diet in the 1950s, “there was a huge shift in the omega-6 to omega-3 ratio in the direction of ill health.” But tides are turning back: Organic pasture rules have tightened in recent years and, earlier this year, Organic Valley launched Grassmilk, a new product made with milk from 100 percent grass-fed cows. Te result is a more desirable fatty-acid profile. Tink you might be close to the right ratio? Even if you’re eating
three to four servings of fruits and vegetables a day and generally have a diverse diet, says Benbrook, you’re still probably consuming six to ten omega-6s for every one omega-3. “To get anywhere close to the optimal 2:1 ratio you have to make many conscious choices, including avoiding foods that are heavily corn based, such as corn oil and conventional dairy.”
You’re pregnant—or feeding someone who is. It’s nearly impossible to entirely avoid exposure to pesticides in some form or another, from tainted dust in the air to field runoff in drinking water, but the less contact during pregnancy the better. Eating organic foods during this critical time reduces the overall toxic load of such chemicals on a woman’s developing child. Tat matters now and later: Pesticides are linked to gestational diabetes in expectant mothers, low birth weight, and increased risk for ADHD in children. What’s more, studies indicate that babies exposed in utero to common organophosphate pesticides (the same chemicals used in nerve agents during World War II and now widely used in agricultural and household insecticides) have lower IQs beginning at 12 months and continuing into early childhood. Brain scans show that these chemicals can significantly alter the structure of the developing brain. ➻
40 deliciousliving | september 2012
GMOS AND THE USDA ORGANIC SEAL
From the corn in cereal to the soy lecithin in chocolate, an estimated 80 percent of processed American foods contain genetically modified organisms (GMOs). What’s more, the United States does not require foods containing GMOs to be labeled. The USDA Organic label, however, excludes GMO ingredients. Although the certification is stringently enforced, limitations exist, say critics. Why? There is no mandatory testing of raw or finished products under National Organic Program (NOP) standards, because organic farming is based upon a process-by-process model. If farmers take the required steps to prevent GMO contamination—such as imple- menting “buffer zones” next to GMO fields, delayed or early planting to obtain different flowering times for organic and GMO crops, and using properly cleaned farm equipment—theo- retically testing is not needed. But complex supply chains and the ubiquity of GMO farming increases the possibility of contamination. The Non-GMO Project has partially alleviated these anxieties by offering the Non-GMO Project verification for finished products. But choosing USDA Organic is still one of the best ways to avoid eating GMOs, say experts. Certifying agents conduct 30,000 on-site inspections per year to verify manufacturers meet GMO precautions and do not use pesticides, synthetic fertilizers, sewage sludge, and irradiation.
–Jenna Blumenfeld
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