Organic food delivery Michigan

Look around you. They’re everywhere. They’re in your local farmers market; they’re sold on the sidewalks in almost every town and city; they’re in your local supermarket. And now they’re even in the big box stores.

I’m referring to organic foods. Sales of organic foods are growing by 15-20 percent each year in the United States. The pace is even higher in Europe and South America.

By last estimate, more than 10 percent of all fruits and vegetables sold in the U.S. are organic.

Why switch to organics?

There are two major reasons to switch to organic foods whenever possible.

First, most organic foods have higher levels of healthy compounds compared to non-organics. In more than 60 percent of all studies, organic foods were higher in more nutrients than conventionally produced foods; about 30-35 percent of the time there was no difference; and in 5-10 percent of the studies, the nutrient level was higher in conventional food. These data are based on studies that compared the same varieties of fruits and vegetables grown in similar locations (which is the best way to compare organic versus non-organic food).

In a recent study from Stanford University that received wide publicity, the authors concluded, after reviewing some 200 studies, that there were minimal nutritional differences between organic and conventionally grown foods. Unfortunately, the Stanford analysis limited its focus to just a few nutrients, ignored others, and did not look at the whole story regarding the benefits of eating organic. In better-controlled but less-publicized research, scientists conclude the opposite results to the Stanford study.

Second, and most importantly, research shows that organics overwhelmingly reduce exposure to pesticide residues and antibiotic-resistant bacteria.

And this is the BIG DEAL and the major reason to choose organics.

New science on the detrimental effects of pesticides

Research published in the last five years establishes strong linkages between increased prenatal pesticide exposure and developmental problems in infants and children, especially cognitive deficits, smaller brain size, reproductive problems, asthma, and an increased risk of being overweight and developing diabetes.

While it is challenging to get proof of harm to both children and adults from “approved” levels of pesticide use found in conventionally farmed foods, the most compelling evidence is for chlorpyrifos, an organophosphate insecticide widely used on U.S. food crops.