We hear the word “best” used a lot. As a child, I noticed that many car dealers had signs saying, “The Best Prices.” I asked my dad how they could all have the best prices and he said they all can’t: they just say that to get you to come in. So since people can be fast and loose with the word “best,” how do we know what’s best when it comes to the food we eat?

We hear that organically grown food is best when compared to conventionally grown food; food sprayed with pesticides, herbicides, and fungicides. Insecticides are used to kill insects that would otherwise damage crops. The fact that eating foods containing pesticides doesn’t kill us instantly as it does the insects, doesn’t mean that these chemicals aren’t harming us chronically, such harm leading to degenerative disease.

Even if you aren’t aware of the facts surrounding the issue, isn’t it better to be safe than sorry? What if pesticides, which are toxic, cause cells to become cancerous? Aren’t we exposed to enough cancer-causing things already? If you can do something to avoid them, common sense says you should, assuming you care about your health.

What about the nutritional quality of organically grown food? Here are the facts: Farmers that grow food this way tend to take better care of their soil, making sure that the nutrients we need to get from the food are replenished, and not just those nutrients that the plant needs to grow. “NPK” fertilizer may provide the plant with what it requires to mature, but the end-user of that food, us, needs more than just Nitrogen, Phosphorus, and Potassium. We need trace minerals and rare earth elements too. Farmers who grow organically also tend to let areas of land “rest” on a rotational basis so they can become “rejuvenated.” Commercial farmers tend to grow on every square inch of soil they have, for financial reasons. Studies have shown that organic produce in general is more nutritious than conventionally grown produce, which bears out the above.

What about the taste of organically grown food vs. conventional? It has been shown that when monkeys are given the choice of eating bananas grown organically or bananas grown conventionally, they will always choose to eat the organically grown fruit.1 Do they have a way of sensing the pesticides? Well, I can taste the difference between bananas grown these two ways, so I guess they can too. And evidently they, like me, prefer the tastier choice.

Now let’s address the long-standing belief that it’s better to spray fruits and vegetables with pesticides to keep bugs off them. As it turns out, it’s actually healthier to eat a piece of produce that has already been nibbled on by a bug! One of a plant’s natural methods of pest defense is to produce certain substances when the plant is attacked by an insect, in order to repel the little bugger. One of these substances is bioflavinoids (vitamins that maintain the resistance of cell and capillary walls). So by buying conventionally grown fruits and vegetables, you’re not only getting something you don’t want (pesticides), but you’re missing out on something you do want and need (bioflavinoids).

There’s no argument that “fresh is best.” So, “freshest” must be better than “picked not too long ago.” When comparing conventionally grown food with food organically grown, my experience has been that organic produce is fresher. Yes, this is subjective, but I’m not the only one who shares this opinion. Maybe it’s due to the logistics of picking, packing, and the transporting of huge amounts of food by the large agribusinesses compared with the smaller organic companies who understand the importance of getting you the freshest product.

It all boils down to what’s most important to you; if you care about your health, and the health of your family, and you’d like to eat the tastiest foods possible, then “go organic!”

Don Bennett is a Disease Avoidance Specialist, lecturer, and the Director of the Health 101 Institute. Don’s articles explode common misconceptions about food and health. He is a writer for the bimonthly Life Grocery newsletter, The Life Line. For enlightening and empowering health information, visit www.health101.org.

Recipe provided by Chef Michael Elsen, Executive Chef of Café Life at Life Grocery in Marietta, GA.

Reference: 1. 2003 ABC News Report

Recipe:
Living Gazpacho

4 cucumbers, peeled & seeded
1 onions, peeled
9 roma tomatoes
2 red peppers
1 c sun-dried tomatoes soak water
3/4 c olive oil
2 c water
1/2 c lemon juice
2 1/2 c carrot juice
1/4 T dill
2 T oregano
1 T chili powder
1/4 T chives, dry
1 T salt

1.In food processor with shredder blade, shred cucumbers, onions, tomatoes, and peppers. Pour into a bowl.
2. Add remaining ingredients and mix well.

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