I have never understood the logic of spending extra money to buy organic foods. My interest in this topic was sparked recently by a recent newspaper article in Baltimore's The Sun newspaper.

The article documented the rise in sales of organic foods from $3.5 billion in 1997 to more than $15 billion in 2004. These foods are now less expensive than in the past and even large chains like Target, Wal-Mart, Safeway, and Giant stores are now selling organic products. 

So let's re-examine the question of organic foods.

To begin with, what this term really describes is how the foods are grown, not the make-up of the food. In 2002, after years of struggling to determine what makes foods organic, the United States Department of Agriculture (USDA) finally came up with the following definition:

"Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; petroleum-based fertilizers or sewage sludge-based fertilizers; bio-engineering; or ionizing radiation. Before a product can be labeled "organic," a government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules needed to meet USDA organic standards." Producers who meet USDA standards can display a certification seal on the packages containing their products.

Appearance alone cannot distinguish between "regular" and "organic" foods. It's easy to imagine the head of grocery department moving "regular" foods to the more expensive "organic" shelves when the latter become depleted.   

What does research say about the benefits of organic compared to conventionally-grown foods? Too few well-controlled studies have addressed objective differences between organic and regular foods. However, a 1998 survey conducted by Consumer Reports showed no consistent differences in appearance, flavor, or texture. And the studies done over the years have shown no meaningful differences in nutritional content, either.

These findings should come as no surprise since the appearance, taste and composition of a vegetable depends on its genetic makeup, not how it is grown. The genes make a tomato plant grow tomatoes rather than turnips.

It is probably true that organic production of all crops improves the environment over time. However, organic farming procedures are inefficient; wholesale adoption of them would make it difficult to meet the food needs of the world. Genetic engineering techniques, which are barred in the definition of organic foods, have greatly increased the efficiency of food production.

The American Dietetic Association has voiced its strong support for the ability of biotechnology to enhance the quality, safety, and nutritional value of foods, along with the opportunity for more efficient food production.

Now that price is less of an issue, you may choose to buy organic instead of conventional produce and other foods. But keep in mind that your overall health depends much more on eating a balanced diet of healthy foods than on how those foods are grown.

In a future entry, I'll tell you about a study of organic food shoppers and why they buy organic. I'll also consider the question of food safety.