Organic food is what we are meant to be eating. It contains no additives, preservatives, fertilizers, or pesticides—widely associated with various types of cancer. It is not genetically modified—widely believed to cause organ damage and other serious health problems. It has not been sterilized with radiation or ammonia, like most fast food meat. Organic farms are required to constantly test both their products for nutrients as well as their irrigation water (non-organic farms use “sewer water” that can contain biosolids like heavy metals, lawn pesticides, gas, detergents). Convinced yet?
One criticism is that organic food can be more expensive than conventional food, but not always. (I also ask you to consider why conventional food is cheaper.) Here are some ways to save:
- Buy from farmer’s markets (a recent study found them to be up to 40 percent cheaper than stores).
- It is not necessary to buy organic fruit and vegetables whose peel is later discarded. At the very least, buy organic when it comes to the “dirty dozen.”
- Buy in bulk when possible. Costco and Walmart sell various organic non-perishables.
- Prepare vegetarian meals more frequently. Organic lentils will be more affordable than organic grass-fed beef.
- Join a local CSA (Community-Supported Agriculture), or a farm that delivers its seasonal produce to you on a periodic basis. Suzie’s Farm, on the border of Mexico in San Diego, has a popular CSA program, and that’s just the beginning. Meet Quinn Wilson: watch the video.