Studies show that during the average pregnancy in the US, women will consume between 12 and 14 lbs of food additives. This will include more than 4,500 different flavorings, additives, preservatives, pesticides and herbicides that are deliberately added to what they’re consuming. Although we have regulatory agencies that are supposed to insure the safety of what we are exposed to in our diet, most of these have been placed in a category of “generally recognized as safe” or GRAS. As this blog and my books reveal, there is growing data demonstrating how unsafe many of these hormone-disrupting chemicals can be. More surprising to me is that while it is assumed that these chemicals are safe until studies show otherwise; many people demand proof that organic products offer an advantage. On this too, the data is becoming increasingly clear.
In March of 2008, a comprehensive review of the published research comparing the nutritional content of organic foods to those produced through conventional farming techniques. This paper included 97 research studies that compared the nutrient content of 236 paired items. The organic foods were superior in 145 (61%) of the comparisons; while the conventionally farmed foods were superior in 87 (37%). In 2% there was no difference. Specifically, the organically grown foods tend to be higher in vitamins, minerals and anti-oxidant content whereas the conventionally grown foods tended to be higher in protein, nitrogen and sugar content. This means that the organic foods are healthier while the others are more calorie-dense. By switching to organic products you can reduce your exposure to hormone disrupting chemicals by about 90% while supporting beneficial practices for the environment.
Over the past several years, the purchase of organic products has gone up by over 30%. As a result, their cost has come down and their availability has increased. That doesn’t mean that it doesn’t cost a bit more. Here are some steps that you can take if you’re on a more limited budget:
- Consider re-directing some of the money that you spend on vitamins/supplements toward organic food purchases. There is less of a need to “supplement” a healthy diet.
- Be selectively organic. Some foods are more prone to contamination from conventional farming than others. Here are the foods that you simply can’t clean away the toxins from: apples, cherries, peaches, raspberries, bell peppers, grapes, pears, spinach, celery, nectarines, potatoes and strawberries.
- Pay attention to your method of cooking. If you’re grilling at high temperatures, deep-frying in oils or micro-waving your food in plastics then you’re introducing all sorts of toxins that aren’t necessary.
- Reduce your consumption of animal products. Many of the toxins that animals are exposed to are stored in their fats. By consuming meat, fish or poultry you’re getting a concentrated dose of what that animal was exposed to during its life. By lowering your portion size and choosing leaner options you’re be reducing your chemical burden.