Going Organic....is it worth the extra cost?

Many clients ask me about the benefits of organic foods.  I decided to do some research to determine whether the additional cost (sometimes 50% more than conventional produce) was worthwhile.  Peter Jaret, a contributor to EatingWell magazine found contrasting advice from experts.  Robert Hollingworth, a toxicologist and past director of Michigan State University's National Food Safety and Toxicology Center said "The exposure levels to pesticides are so low they're not worth worrying about.  I'd be more concerned about food additives than pesticide residues."  Another Toxicology expert commented  that not eating enough fruits and vegetables presents are greater threat than any danger of chemicals found in food.  In contrast, Aaron Blair, an epidemiologist, states that the chemicals used to grow produce are neurotoxins and designed to cause harm.  If we can avoid putting them on the table, why not?  A few epidemiologic studies found an association of health problems in agricultural workers using pesticides.  Problems such as lymphoma, prostate cancer and Parkinson's disease were associated with the workers, but there is no solid evidence.  Sometimes organics show nutritional advantage over conventional produce, other times nutritional values are equal.  How are we to make sense of all this? 

In my opinion, load up your plates with fruits and veggies whether organic or not.  When possible, chose organic produce for the most commonly contaminated produce to decrease risk of neurotoxin and other toxin exposure. 

The Environmental Working Group, a nonprofit, has compiled the following list based on 100,000 USDA and FDA tests for pesticides on 46 popular foods. 

Buy Organic- most commonly contaminated:

Peaches, Pears, Strawberries, Cherries, Apples, Nectarines, Raspberries, Grapes (imported) Spinach, Potatoes, Bell Peppers and Celery.

If budget allows, buy organic:

Carrots, Kale, Green Beans, Mushrooms, Cantalope, Oranges, Hot Peppers, Sweet Potatoes, Grapefruit, Apricots, Cucumbers, Winter Squash, Tomatoes, Blueberries, Collard Greens, Watermelon, Grapes (domestic), Plums, Tangerines, Cabbage, Honeydew melon and lettuce. 

Least commonly contaminated...you decide!

Papaya, Peas, Mango, Kiwi, Bananas, Cauliflower, Pineapple, Avocado, Corn, Asparagus, Onions and Broccoli.