Unless you live under a rock (and you might, no judgement here. If it were an option I would definitely be tempted), you have probably talked about organic food in some way or another, likely in the context of reducing the amount of toxins that are being ingested due to the use of synthetic chemicals. In the last post we discussed toxin exposure, and if you missed it you can take a look here. The debates about organic food and if it is more beneficial to our health outcomes has been around for almost 100 years, starting in Europe and Great Britain in the 1920's. There are strong opinions on both sides of the discussion, but is there really any benefit nutritionally to eating food that has the "organic" label? And what about genetically modified organisms (GMO)? Does the product need to be labelled both organic and GMO? Is there a difference between something that is "genetically modified" and something that is "genetically engineered" (GE)? These are some questions that people are wanting to learn more about, particularly because nutrition and toxin exposure are so important in our health outcomes (and because these labels also increase the amount of money that people spend on feeding their families). Additionally, organic farming practices are believed to be more environmentally friendly and sustainable. But how is it that how a product is grown causes issues with the climate and our ecosystem? This topic isn't as straightforward as one might think, and it really isn't about what most people think it is. There is still a lot of research that is needed to truly draw a line in the sand, and where that needs to be. The decision between organic and conventional food isn't just about personal preference and nutritional priorities. It is important for consumers to be informed about what is really being discovered and make choices that align with both their values and what research is showing.

Organic food is food that has been produced without the use of synthetic pesticides, fertilizers, and is not genetically bioengineered (GE), while conventional food is grown using these methods. If you are looking to avoid GE, the label of organic is sufficient. However, a Non-GMO label does not mean that a product is organic so the use of synthetic pesticides, fertilizers, etc. is still the same as any commercially grown product. The topic of genetic modification is a particularly hot one, but one that is worth looking at. For consumers, it is important to make a distinction between genetically modified and genetically bioengineered. These are not the same thing, although they do sound similar and to make things a little more confusing they are used interchangeably even by the scientific community. Genetic modification is actually something that can happen without specific gene manipulation (genetic bioengineering). Most of the produce that is purchased in our modern world has been genetically modified through hybridization, forced selection and induced mutation of plants to achieve particular traits. Apples, oranges, tomatoes, potatoes, corn, grapes; pretty much any fruit, vegetable, or animal has been manipulated by humans many times in order to have the varieties that we enjoy today. I know that most people are not thinking about the genetic variations of the different types of products when we talk about GMO's, but it is important to bring this into focus as this is one of the particular aspects of the debates that cause friction. Almost all of the products that are available have already been genetically modified in some way in the long road of variety and it isn't impacting anyone's health outcomes, and this is true. However, genetic bioengineering is a much different story. When a product is genetically engineered or "bioengineered", specific genes are manipulated to achieve something that would not occur in a more "naturally" occurring modification. In 2022, the National Bioengineered Food Disclosure Standard was finally mandated, particularly to support the public in awareness about the important differences in these products. There is very little research done on the long term impacts of bioengineered products and their consumption by animals and their human counterparts (Bawa, & Anilakumar, 2013). Seeing a "genetically bioengineered" disclosure statement gets a hard pass from this coach, if for no other reason than there really is no way for us to know what the impact of these products will be on either our physical health or the health of our planet.

Many people argue that organic food is healthier and more nutritious due to its lack of chemical additives. When looking at the research, there does seem to be some level of truth to this but not necessarily in the composition of macronutrients (carbohydrates, fats, proteins, fiber) but in the composition of the amount of antioxidants the products contain (Vigar et al., 2019). There is evidence that produce in particular has changed in the nutrient density over the past several decades, but, why is that? "Organic" products just mean that the farming practices do not use synthetic pesticides, fungicides, and fertilizers so why would that change the antioxidant composition of the products in question? The answer is simple; soil health and quality. An alarming amount of our food supply comes from the soil, and soil health (top soil specifically) is a high contributor of the nutrient density of our food products. In my opinion, this is a factor that is overlooked by many people, and might not even cross their minds when thinking about why organic food might be a better choice over conventionally produced items. Choosing organic products also contributes to the health and well-being of our planet. Soil is more than just organic matter, there are multiple components that make up "organic soil" and in order for a farm or company to claim that their products are "organic" they must receive certification that meets certain standards, and that includes the soil biome. The soil biome (also known as the soil ecosystem) refers to the complex community of living organisms that inhabit the soil. It is a diverse and dynamic system that plays a crucial role in the overall health and fertility of the soil. The soil biome consists of various microorganisms such as bacteria, fungi, protozoa, and nematodes, as well as larger organisms like earthworms and insects. These organisms interact with each other and with the soil to perform important functions such as nutrient cycling, decomposition of organic matter, and soil structure formation. The composition of the soil biome is influenced by factors such as climate, vegetation, and land use practices. Understanding the components and dynamics of the soil biome is essential for sustainable agriculture and ecosystem management. It is becoming more widely known that the human body has an extremely diverse microbiome, and that when something like an antibiotic is used, both the target bacteria and beneficial bacteria that are in the same classification are impacted, causing something called a dysbiosis. Unfortunately, synthetic pesticides, fungicides, and fertilizers have the same type of impact on the soil biome. These products destroy their targets effectively, but also have a severe impact on the soil biome, and that causes some pretty big impacts on both our health and the ecosystem.

Research shows that we make over 220 decisions every day about food. What we eat, when we eat it, who we eat it with. There are a lot of factors that we take into account when we choose what we eat, and choosing to eat organic products whenever possible should be a fairly easy one. These products benefit both our personal health, as well as the health of our planet. There is added expense when it comes to choosing organic over conventional products, but knowing what the impacts are of not choosing organic products when possible helps to keep perspective. Another option is to grow our own fruits and vegetables (having a personal garden is not negotiable for me personally, and will be another topic of discussion in the future). In the eyes of this coach, working to choose organic when possible hits a trifecta of wellness; increased nutritional impacts, mindfulness practice, and compassion for our planet.

References

Bawa, A. S., & Anilakumar, K. R. (2013). Genetically Modified foods: safety, Risks and Public Concerns—a Review. Journal of Food Science and Technology, 50(6), 1035–1046. https://doi.org/10.1007/s13197-012-0899-1

Coleman, P. (2012). Guide for Organic Crop Producers. https://www.ams.usda.gov/sites/default/files/media/CropProducersGuide.pdf

Dirt Poor: Have Fruits and Vegetables Become Less Nutritious? (2011, April 27). Scientific American. https://www.scientificamerican.com/article/soil-depletion-and-nutrition-loss/?redirect=1

Silver, W. L., Perez, T., Mayer, A., & Jones, A. R. (2021). The role of soil in the contribution of food and feed. Philosophical Transactions of the Royal Society B: Biological Sciences, 376(1834), 20200181. https://doi.org/10.1098/rstb.2020.0181

Soil, land and climate change — European Environment Agency. (2019). Www.eea.europa.eu. https://www.eea.europa.eu/signals-archived/signals-2019-content-list/articles/soil-land-and-climate-change

Vigar, V., Myers, S., Oliver, C., Arellano, J., Robinson, S., & Leifert, C. (2019). A Systematic Review of Organic Versus Conventional Food Consumption: Is There a Measurable Benefit on Human Health? Nutrients, 12(1), 7. https://doi.org/10.3390/nu12010007