In 2005, nearly two-thirds of consumers in this country bought organic food and drink. That’s half again the number of organic shoppers in 2004.

Why Organic?

The reasons for the ever-increasing growth of organic products are varied. Research shows that consuming organic foods can greatly reduce our exposure to toxic chemicals in conventional crops. Organic production helps protect our water supply from agricultural chemicals and replenishes the soil, too. Certified organic foods also tend to be more flavorful, juicier, and higher in nutrients.

Recently, experts have even linked the obesity pandemic with pesticides and other pollutants in our food supply. “If you want to lose weight, and keep it off, the only really effective way to do so is to eat organic,” says nutritionist and best-selling author Ann Louise Gittleman, PhD, CNS. “The most insidious factors making Americans fat are those xeno-estrogens we’re exposed to every day, which make their way into our systems from pesticides, fertilizers, antibiotics, preservatives, plastics, steroids, and growth hormones,” she adds.

Most Important for Kids

Already an important sector of this market, sales of organic baby food rose almost 18 percent last year—twice the growth of organic foods overall—reports ACNielsen. While scientists continue to study pesticides’ effects on children, parents have taken the lead and are switching to organic food.

“We have very good evidence that exposure of the fetus to organophosphorus pesticides produces babies with smaller head circumference, which is a risk factor for reduced intelligence and behavioral disturbances,” says Philip J. Landrigan, MD, professor of pediatrics and preventive medicine at Mount Sinai School of Medicine. “A lot of these pesticides are toxic to the brain.”

“Pound for pound, [children] get higher concentrations of pesticides than adults do,” explains Alan Greene, MD, a California pediatrician and author of First Kicks to First Steps. Research funded by the Environmental Protection Agency shows that children whose diets were switched from conventional to organic almost immediately had considerably lower levels of pesticide residues in their bodies. “An organic diet provides a dramatic and immediate protective effect” against these toxins, researchers conclude.

Market Realities

Their very popularity—plus the hands-on nature of organic production—can add to the price of organic foods. The organic industry in this country is struggling to keep pace with consumer demand, explains Katherine DiMatteo, executive director of the Organic Trade Association (OTA). “Organic meat costs more because the cows take five times longer to bring to market,” adds Dr. Gittleman.

The good news is that growing consumer demand, coupled with environmental concerns, is encouraging more farmers to get started in organic production. In Iowa, for example, organic acreage is now an estimated 100,000, with more than 400 organic producers in that state alone. For the extra work involved in organic production, farmers get premium prices: $12 to $18 more per bushel of soybeans and several dollars more per hundredweight for beef.

“Nineteen years ago we were going broke,” says Doc Hatfield, who founded an Oregon beef cooperative in 1986 to produce meat fed a vegetarian diet free of antibiotics, genetically modified organisms, and hormones. “Now we are paying income taxes.”

Don’t Break the Bank

While certified organic products may cost more at the cash register, consumers can enjoy the benefits—and stay within their budgets. The secret? You need to know which foods are most likely to contain high levels of contaminants before you shop.

The top 10 contaminated choices, according to the Pesticide Action Network North America, are as follows:
• butter • cantaloupe (especially from Mexico) • cucumbers/pickles • meatloaf • peanuts • popcorn • radishes • spinach • summer squash • winter squash.

After analyzing more than 100,000 pesticide test results, the Environmental Working Group, a research and advocacy organization, developed its own “dirty dozen” list, including nectarines, peaches, red raspberries, celery, and spinach. Consumer Reports recommends buying certified organic dairy, eggs, meat, and poultry to minimize exposure to toxins.

To save money, scan the monthly sale flyers at your local store and shop for organic in the frozen food section as well as the produce section. Look for the Good Organic Retailing Practices (GORP) sign developed by the OTA to ensure that the store adheres to proper handling, packaging, and storage practices of certified organic products.

Health food retailers and food co-ops buy from local producers, as well as national organic companies. Buying organic products locally saves money on shipping. “It makes you feel good about supporting your local farmer,” adds one Oregon natural products shopper.

“If you don’t find the organic foods you’re looking for, ASK,” advises the OTA. “Many store managers are happy to make special orders for their customers or can help you find an alternative to meet your needs.”