Organic Foods



Running head: ORGANIC FOODS

Organic Food Advantages

Linda Jo Burt, MPH Student

Walden University 0395398

PH 6165 – 1

Instructor: Dr. Shana Morrell

Summer, 2009

Organic Food Advantages

Slide I

Hi, my name is Jo Burt and I am a student in the Master’s of Public Health program at Walden University. I was invited to come to your prenatal/parenting class to talk to you about healthy food choices and particularly the advantages of organic foods. Thank you for this opportunity. I will also be presenting this information to the nursing staff, the public health nurses and dieticians that will be working with you during your pregnancy.

Slide II

Making the right choices about foods to feed infants and children is sometimes very challenging. What we think is safe and healthy for our families might be influenced because it has been marketed very well and/or is presented well at the grocery store. Purchasing produce from local farmers is often believed to be the freshest and best way to get flavor to our tables, but there is no certifying agency that investigates the safety of the local produce. This problem was made very visible by the national 2008 outbreak of Salmonella related to the consumption of tomatoes and peppers (Rutgers, Media Relations, 2009).

So, how can you know what foods are nutritional, safe, flavorful, affordable, and available? What evidence is important to help you decide what is best for your infant and the rest of your family? During this presentation we will explore information that can help you make informed decisions.

Slide III

Let’s start with a definition of nutrition and how foods provide the necessary nutrients that generate our body’s energy.

What is nutrition? Nutrition encompasses a vast complex of processes that provide energy and maintain health of people. It begins with the very union of sperm and ovum and continues throughout life. We often marvel at the systems in our bodies that have such a delicate balance and that all of those systems are dependent on essential nutrients and water to provide energy. Life is dependent on energy, and energy is derived from the combustion of food. There are six basic nutrients found in foods that are required for sustaining health: water, proteins, carbohydrates, fats, vitamins, and minerals (Vitamins Diary, n.d.).

Water is the most important nutrient and is an essential part of every function of the body. It helps move nutrients and waste in and out of cells, is essential in digestion, absorption, circulation, and in excretion. Water is necessary to help the body utilize vitamins and minerals and is critical for maintaining body temperature. Proteins are essential for the repair and growth of cells. Carbohydrates provide energy and fuels the biological life cycles. Fats provide energy, keep the body warm, facilitate absorption of vitamins, and protect vital organs. Vitamins help regulate the nervous system and build a healthy immune system. Minerals help form bones, teeth, and blood cells and assist with the chemical cycles of the body processes (“What is nutrition“, 2003).

“Nutrition is the cornerstone of preventive medicine, the handmaiden of curative medicine …” “Without adequate nutrition, there is disease, starvation, and death” (“What is nutrition“, 2003, p. 1093). The knowledge regarding the importance of proper nutrition is valuable in providing the best start in life for our children.

Slide IV

What is organic food anyway? It is really how the food is produced. Organic foods are produced without the use of synthetic pesticides, fertilizers, sewer sludge fertilizers, genetic engineering, growth hormones, irradiation, antibiotics or any artificial ingredients. In the past few decades there has been increasing interest in producing foods organically in order to maintain and restore the fertility of the soil and prevent erosion of soil. Organic refers to being earth friendly.

The movement in the United States for increasing production of organic foods began with a desire to support local farmers. The increase in the number of farmers who are producing foods according to the USDA standards for organic foods is increasing which is helping to make organic foods more available and more affordable. While support for local farmers is still a major focus, many farmers have found the standards to be onerous and expensive to implement. Also, the competition to produce organic foods has extended to other countries because many organically grown foods are imported to the U.S. The organic food industry has exploded, and with the increased awareness of the potential harmful effects of conventional farming methods it is becoming more prevalent. In 1995, sales of organic foods totaled $2.4 billion and the market is growing by approximately 25% each year (Holistic Living: A Place to Relax, 2009).

Organically certified meats must be from livestock that have been raised on organically produced feed. There must not be any use of hormones, antibiotics or other supplements to promote growth. The livestock must be handled with appropriate housing, pasture, and sanitation conditions that enhance health.

Organic milk or milk products are only certified if the cows have been continuously managed with organic standards for at least one year prior to milk production. These standards are difficult for small farmers to achieve and because of the high standards required, the milk is more costly to produce. If you buy 100% organic milk, you can be assured that these standards are met (The World’s Healthiest Foods, 2001-2009).

Slide V

The multiple variables that impact the safety of food make it an onerous task to monitor and control the safety of food in our society. Food has become such a large part of our global economy that foods are imported and exported to all corners of the world. The food products in our various food markets are produced and distributed internationally and the standards for safety are very different from country to country. Even in the United States, the standards are overseen by multiple agencies making it difficult to adequately coordinate efforts to ensure the safety of foods.

Pesticides used in the production of foods are regulated by the Environmental Protection Agency (EPA). Prior to the registration of pesticides, herbicides, and fungicides, the EPA establishes guidelines for production, and if the product is to be used on food crops they also establish safe levels for use (FDA, 1993). Tests done on animals have shown that some pesticides have been associated with impaired immune system functions, behavioral changes, and potential reproductive problems (Moeller, 2005,). Foods are tested for pesticide content prior to being released for distribution and sale in the U.S., but some other countries may not have the same controls.

Slide VI

Antibiotics, hormones, and other drugs used in farm animals have proven to be very beneficial in increasing production. Many people have raised concerns regarding the impact this has on human health because antibiotic resistance has increased significantly over the past decade. Traditionally, we have confronted this problem by developing new and stronger antibiotics. Unfortunately, this has tended to strengthen very resistant organisms, making them ever more prevalent. “…The most serious resistance problems in people are attributable to overuse in human medicine” (Advisory Committee on Animal Uses of Antimicrobials and Impact on Resistance and Human Health, 2002, p. VI). Multiple studies have been performed to help determine the association of antibiotic resistance to the use of antibiotics in food animals but it has been very difficult to trace where the resistance came from. The Canadian Advisory Committee determined that a bacterium in animals that is resistant is harmful to humans as well. Many zoonotic infections (zoonoses are diseases transmitted from animals to humans) are occurring in relation to the development of resistant organisms. Two organisms, Salmonella Enterica and Campylobacter Jejuni are often transmitted from contaminated food or water. These organisms are resistant to antimicrobials and it is felt that this is probably due to the use of the antimicrobials in animals. “Genetic typing studies showed that strains of VRE from animals, meat and humans were related, and provided evidence for an animal source of resistance genes” (Advisory Committee on Animal Uses of Antimicrobials and Impact on Resistance and Human Health, 2002, p. VIII). Children are especially vulnerable to antibiotic resistant organisms.

Slide VII

In June of 2007, The Journal of the American Medical Association released the results of a study that was done by The Writing Group for the Search for Diabetes in Youth Study Group in an effort to identify causes for the increased rate of diabetes in youth less than 20 years of age. The study involved 2435 multiethnic youth with newly diagnosed diabetes. The study identified that the highest rate of Type II Diabetes Mellitus in youth less than 20 years of age was observed in adolescent minority populations. The study identified that 22 percent of children with diabetes have Type II diabetes that has a correlation with increased BMI and was more prevalent in overweight adolescent minorities (The Writing Group, 2007). Dr. Alan Greene, clinical professor at Stanford University is the scientific and technical advisory chair for The Organic Center states, “The message is clear: Overweight, obesity, and diabetes are among our nation’s most urgent health problems. It’s time to feed our kids healthy amounts of healthy foods and to ensure that they get a liberal dose of active play every day” (McCullum-Gomez, Benbrook, & Theuer, 2009). Many studies have been conducted to determine the association between the injection of hormones in animal food and the onset of diabetes, metabolic syndrome, obesity, and early maturation in children. Findings are not conclusive but it is believed by many that there is an association and the recommendation is to avoid the potential association by eating organic foods (McCullum-Gomez et al.).

Fertilizers and other chemicals used in soils to improve condition and enhance production have also been associated with a decrease in the safety of foods. A case study done in Environmental Medicine demonstrated that surface-water is being contaminated with nitrates which is more common in areas where nitrogen-based fertilizers are in widespread use. The levels of nitrites that have been found in the water are higher than the limits that the EPA has

established (Agency for Toxic Substances & Disease Registry, 2009).

Slide VIII

Human milk is the best source of nutrition for infants; however, there have been studies done that have found chemical contaminants in breast milk and it is believed that the exposure to contaminants is partially related to the ingestion of food products that have higher than recommended levels of chemicals. This is another reason that organic foods are recommended for women during pregnancy and lactation. If organic foods are eaten, then the risk of exposure through food products is eliminated (Landrigan, Sonawane, Mattison, McCally, & Garg, 2002). “More than 80% of the most commonly-used pesticides today have been classified by National Academy of Sciences researchers as potentially carcinogenic – and are routinely found in mothers’ milk” (Natural Resources Defense Council, 2009).

Slide IX

Pests have become increasingly resistant to pesticides and have proliferated with the use of synthetic pesticides. Organic farming embraces the philosophy that crop rotation, use of natural compost, and crop covers are effective ways to control pests. Studies have identified that plants produce phenolics which help defend them from pests. If pesticides are used on the plants, they do not produce as many phenolics and thus the total amount of antioxidants in the food is lessened. The study results have shown that there was a significant increase in the antioxidants of organically grown food versus the foods that were grown with conventional methods. Dr. Alyson Mitchell, a food scientist at the University of California, Davis stated that, “I found that the higher level of antioxidants is enough to have significant impact on health and nutrition…” (Byrum, 2003, p. 2).

Contaminated Soil has been linked with significant health hazards to humans. In September 2006, there was an outbreak of Escherichia Coli in California that was found to be a result of contaminated spinach. Upon investigation of this outbreak that caused 204 cases with 3 deaths, it was identified that the field where the spinach was grown was adjacent to cattle pastures and the soil had been contaminated with cow manure. The methodology of transfer to the spinach field could have been from irrigation water, dust, or wildlife. Keeping soil free of contamination is an important aspect of organic farming and it is required that there is a distance of at least one-half mile (Benbrook & Cattell, 2007).

Water contamination remains a concern in this country as well as many countries of the world. Water is the most essential nutrient for life and finding sources that are safe is a complex task in many places. Water runoff, vector pests, fecal contamination, and shortages of water are all challenges in finding safe drinking water. The practice of bottling water has increased with the belief that the water is safe for drinking. Recent studies recommend that activated carbon water filters are one of the best option for providing safe drinking water in the home and they are very affordable. A more expensive filter uses reverse osmosis that removes all impurities from water and if possible to afford this, it would be the very best solution for safe drinking water (Stinchfield, 2009).

Slide X

The 21st century is rife with challenges to meet the demands of a global society. This is especially evident in the management of food industries. The safe production, procurement, handling, manufacturing and distribution are all influenced by the fact that globalization has changed the way foods get to our tables. In the United States there are strict standards set by the FDA and the USDA government agencies for the production, procurement, handling and manufacturing of foods. These same standards are not guaranteed in the foods that are imported to our country. Challenges with maintaining the safety and purity of foods during transportation and distribution are significant. Keeping the foods away from heat, moisture and mediums that can leach contaminants from the containers is one of the concerns with long distance transport of goods. With each method of food preservation and storage there are potentials for rendering food unsafe. Modern day refrigeration and freezing has made the safety of foods much easier in the U.S., but many countries do not have the ability to preserve food this way.

Slide XI

Home canning has been associated with bacterial contamination due to the inadequate process used. Home canning can be safe if recommendations for temperature and time have been followed religiously. Drying, dehydration, and smoking food are additional methods of preserving food that requires strict adherence to sanitary controls.

Pasteurization has been used to help increase the shelf life of foods that require refrigeration. It is the process of heating the products to high temperatures for an extended period of time to kill any pathogenic organisms. This process is used for ensuring the safety and long shelf life of milk and many juices.

A new system of providing safe foods is ionizing radiation. This process exposes foods, especially meats, to high doses of radiation and the radiation kills any bacteria or microorganisms. This process is equivalent to pasteurization and has proven to be very effective. Some people think that the flavor of the food is changed with this process, but because it has been deemed to be safe, it has been approved by the USDA and in 2002, Congress passed legislation to ensure that meats that have been irradiated will be used in the nationwide school lunch programs (Moeller, 2005, p. 144-146).

Cooking and reheating food must be done with concern for reaching appropriate temperatures to kill bacteria. Food must be eaten fairly soon after preparation to not allow it to stand at room temperatures which could encourage the production of microorganisms.

Slide XII

An effective sanitation program for the care and preparation of food is essential in the final process of food consumption. This is the process that must be followed by each individual. Washing hands is probably the most effective strategy there is in preventing the spread of infectious diseases and this is true for the preparation of foods as well. Having a safe water supply, disposing of waste in safe areas, controlling for pests and rodents, and using appropriate cleaners are all a part of the sanitation requirements for safe food preparation (Moeller, 2005, p. 146-147). Moeller, (2005, p. 147), summarizes rules for safety with the following table:

Table 6.2 Ten rules for safe food preparation and consumption

1. Choose food processed for safety.

2. Cook food thoroughly.

3. Eat cooked food immediately.

4. Store cooked food immediately.

5. Reheat cooked foods thoroughly.

6. Avoid contact between raw and cooked foods.

7. Wash hands repeatedly.

8. Keep all kitchen surfaces meticulously clean.

9. Protect foods from insects, rodents, and other animals

10. Use pure water.

Following these rules will increase the safety of food and decrease the potential of suffering from foodborne illnesses.

Slide XIII

So, are organically grown foods actually more nutritious? According to a study conducted by Felsot and Rosenn, corn, strawberries, and marionberries that were grown organically contained significantly higher levels of antioxidants than those grown conventionally. They also contained higher levels of phenolics which are important in the plants ability to resist diseases (The World’s Healthiest Foods, 2001-2009). Although there are studies that indicate that organic foods have more nutrients than conventional foods, there is little scientific evidence to support this.

Organic foods are safer than conventionally grown foods. They have eliminated many of the risks of exposure to toxins that are prevalent in other methods of growing food. This is the primary reason for considering purchasing organic foods for your children. Children are especially susceptible to toxic effects of organophospates. Organophosphate exposure can cause neuro-developmental and behavioral disorders, attention problems and possible learning disabilities. Reducing the exposure to these contaminants is an important reason to consider paying the higher price for organic foods. There is much research yet to be done to substantiate the benefits to health of organic foods but there is evidenced that organic foods contain much fewer contaminants than foods grown by other methods.

In March 2009, the Organic Center reported that it was important for pregnant women to consider eating organic foods to eliminate their exposure and the exposure of their unborn infant to organophosphates. (Benbrook, 2009) Also, the use of antibiotics and hormones in conventional food production has been determined to be a risk to human health. Overweight and obesity in children is increasing and using organic foods can help to reduce weight and teach better eating habits.

Slide XIV

One of the important factors influencing the flavor of foods is how fresh they are. Being able to pick fresh produce and prepare it immediately provides the very best flavor possible. Flavor is influenced by the amount of water, sunshine, and nutrients. The use of chemicals, pesticides, antibiotics, and hormones may change the flavors of foods, making them less satisfying.

First Lady, Michelle Obama recently began an organic garden at the White House with a class of elementary students from Washington DC. She wanted to help children understand the importance of a nutritional diet and provide the children with the opportunity of seeing how fun it is to raise your own food. Gardening is less expensive than the purchase of food and when the entire family participates in the production, it can be fun and helps to build relationships. It is a method of giving children responsibility and providing a sense of pride in the achievement of raising fruits and vegetables. Mrs. Obama believes that if children have helped to raise food that is healthy, they are more likely to choose healthy food to eat. Since she began this project, the sale of vegetable gardening items has increased by 30 percent according to a CNN report.

Slide XV

Due to the differences in farming techniques for organic foods versus conventional foods, organic foods are often more expensive to produce. There is usually less yield to the acre for organic foods because they do not use the synthetic materials used to enhance production of traditional farming. The rotation of crops and crop-covers that are used in organic farming can also decrease the amount of production of some products. Many of the organic farms are smaller than conventional farms. This may change with the increased demand for organic foods. The regulations set forth by the USDA for requirements to be certified as organic are very strict and there must be investigations frequently to assure that a farmer is meeting all of the requirements. This has made the production of organic foods more costly and in turn, increases the cost to the consumer. Many farmers have opted not to certify as organic because of the costs associated with it, but they continue to raise organic foods. Many times you can purchase organic produce from local farmers and merchants that makes them more affordable (Turner, 2009).

One of the ways to make organic food affordable and available is to plant your own organic garden. A family garden is a great way to have healthy fresh foods delivered directly to your table. The joy of working together as a family to produce your own vegetables and fruit is one of the compelling reasons to plan your own garden, but it is also much cheaper than purchases food at the supermarket. The real benefit is the freshness of the foods and the sense of pride that is associated with “growing your own.” This not only helps with the affordability of organic foods, it makes them immediately available.

Slide XVI

Today, the organic food business is very large. Most grocery stores now have food sections devoted to organic foods. This makes it easier to locate and make informed choices. Local farmers often sale their produce at their farms or at stands in the community. If you buy produce in season, you will find it is affordable and the benefit of the flavor, safety, nutrition, and sense of being more ecologically responsible will offset the additional costs.

Because infants and children are especially susceptible to the toxins that are contained in foods, choosing to go organic will increase the potential that they will not have illnesses or disease related to exposures to the various contaminants. The risk of antibiotic resistance with natural foods is of great concern and eating organic will decrease the risk of developing a resistant infection or disease. The injection of hormones and steroids in livestock to increase production has been linked to a metabolic syndrome that could lead to diabetes or other endocrine disorders.

In summary, the most important thing about choosing the foods you provide for your family is to assure that they are nutritious, healthy, and safe. Doing everything you can to feed your family in a manner that enhances their health and well being is the main goal. If organic foods are too expensive, choose as fresh a produce as you can and then be sure that you prepare it using the essential sanitation steps. Select fresh meats and check the labels of the prepared foods that you purchase. If you can find them and they are affordable for you, organic foods are a great choice for your family because of the increased safety they can provide.

“You are what you eat “and your children, your family, and you deserve the very best.

Slide XVII

If you are interested in learning more about organic food and eating healthy, these are some additional resources I would recommend.

➢ Books

• “What to Eat” by Marion Nestle, 2006

• “The Organic Food Guide” by Steve Meyerowitz, 2004

➢ Internet Sites

• “

• Harvard Public Health Review – hsph.harvard.edu/review

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•

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References

Advisory Committee on Animal Uses of Antimicrobials and Impact on Resistance and Human Health. (2002, June). Uses of antimicrobials in food animals in Canada: Impact on resistance and human health (University of Guelph, Ontario Veterinary College, Department of Population Medicine). Ontario, Canada: University of Guleph, Ontario Veterinary College.

Agency for Toxic Substances & Disease Registry (2009). Case studies in environmental medicine: Nitrate/nitrite toxicity. What are nitrate and nitrite. Retrieved from ATSDR:

Agency for Toxic Substances & Disease Registry, (, ). (). Retrieved from :

Benbrook, C. (2009, May-June). The organic factor: Tilting the odds toward healthy development. Retrieved from Organic :

Benbrook, C., & Cattell, M. (2007). The science of organics: Nourishing the land, animals and people in the 21st century (The Organic Center ). : The Organic Center.

Byrum, A. (2003, March 3). Report confirms more health benefits of organic food (Organic Consumers Association). Retrieved from Organic Consumers Association:

Food and Drug Association. (1993, June). Who regulates pesticides in the United States (FDA), Retrieved July 14, 2009, from

Holistic Living: A Place to Relax. (2009). Organic foods - FAQ [Fact sheet]. Retrieved from

Inter-Agency Committee on Nutrition Education, Agricultural Research Service, U.S. Department of Agriculture, Nutrition (1998-2009). Basic Concepts of Nutrition. Retrieved July 11, 2009, from

Landrigan, P. J., Sonawane, B., Mattison, D., McCally, M., & Garg, A. (2002). Chemical contaminants in breast milk and their impacts on children’s health: An overview. Environmental Health Perspectives, 110(6), 313-315. Retrieved from Environmental Health Perspectives

McCullum-Gomez, C., Benbrook, C., & Theuer, R. (2009, March). The first step: Organic food and a healthier future - A critical issue report. Retrieved from The Orgainic Center:

Moeller, D. W. (2005). Environmental health (3 ed.). Cambridge, Massachusetts; London, England: Harvard University Press.

Natural Resources Defense Council (2009). Organic foods 101: Basic information about organic foods, national labeling standards and online organic foodsellers. Retrieved from NRDC:

Rutgers, Media Relations (2009). Rutgers survey examines public response to the 2008 Salmonella Saintpaul outbreak associated with tomatoes and peppers. Retrieved July 12, 2009, from ...

Stinchfield, K. (2009). Is your bottled water safe. Health Magazine. Retrieved from CNN

The World’s Healthiest Foods. (2001-2009). Everything I need to know about organic foods [Fact sheet]. Retrieved from

The Writing Group, (2007). Incidence of diabetes in youth in the United States. The Journal of the American Medical Association, 297(24), 2716-2724. Retrieved from

Turner, M. L. (2009). 43 ways to live healthy on lway less money. Health, 23(3), 116-121. Retrieved from

Vitamins Diary (n.d.). Six basic nutrients required for sustaining a healthy body. Retrieved July 10, 2009, from

What is nutrition. (2003). American Journal of Clinical Nutrition, 77(5), 1093.

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