NUTRITION

Healthy Eating Begins With Organic and Locally Grown Food

by Kindy Peasle

You love the outdoors, and all things natural, maybe you frequent the health food store or the natural foods section of the grocery store, yet you hesitate at the thought of spending extra money on fruits, vegetables and meats that have the "organically grown" stamp of approval. In the past organically produced foods often cost more, but this is changing with more focus on sustainable agriculture.

The nutritional content of conventionally grown American food has declined during the past 60 years. Organic farming may help reverse the trend by offering an alternative to conventional agriculture, which uses chemical fertilizers and pesticides to control insects, fungus, and weeds.

The term organic is defined as a food that contains carbon. All foods are technically organic since they come from living organisms — plant and animal. The more accurate term would be "organically grown or produced." This is not to be confused with the catchy advertising phrase "natural" on food labels, which currently has no legal or regulatory definition.

Organic farming is a system of growing and processing foods without the use of synthetic fertilizers, antibiotics, pesticides, herbicides, irradiation, artificial flavors, colors or preservatives. For example, insects and crop rotation may be used to control pests or manure and compost used for fertilizer. Organic farmers actively nurture the land by protecting and building the soil. Soil must be free of prohibited synthetic pesticides for at least three years.

Many topics regarding organic foods and their sources go back to the concept of sustainable agriculture and the stewardship of natural resources. Jim Horne, Ph.D., president and CEO of the Kerr Center for Sustainable Agriculture, states, "It will take the support of governments, universities, cooperative extension, and most importantly, consumers to bring to America a fully sustainable food system."

In May, the Organic Trade Association's (OTA) 2002 All Things Organic Conference was held in Austin, Texas. During the conference, the OTA was involved with discussion regarding the new U.S. Department of Agriculture (USDA) standards for the organic label. The final standards have been released through Title 21 of the 1990 Organic Foods Production Act, which certifies and guarantees that a product was grown and processed with minimum exposure to chemicals and synthetic products.

The law requires an organic food to have at least 70 percent of its ingredients produced organically. For the first time, a label is based on the right to know rather than on nutrition or food safety issues and will help shoppers make better decisions regarding the origin of the food. Title 21 will be fully implemented in June 2002.

Organic food is healthier and so are those who consume organic produce regularly, according to a recent study in the Journal of Alternative and Complementary Medicine. The nutritional value of organically grown and conventionally grown produce was compared. Organically grown produce was higher in magnesium, vitamin C and iron, and lower in potentially harmful nitrates, which result from nitrogen fertilizers.

Benefits of Eating Organic

1. Freshness – Organic produce is purchased soon after harvest.
2. Taste – Produce picked and eaten at the height of freshness.
3. Nutrition – Nutritional values decline, often dramatically, as time passes after harvest. Without preservatives, organics must be harvested, distributed, purchased and consumed while still "fresh."
4. Purity – Over two-thirds of the people in America express concern about the chemicals used to grow the food they eat everyday.
Source: Ohio Ecological Food & Farm Association

Locally Grown Food Has Benefits, Too
Some organizations already have taken a stand to motivate consumers to buy foods locally. Slow Food USA (www.slowfood.com), a national educational movement, promotes the enjoyment of wholesome food by emphasizing regional food and cooking flavors. Slow Food USA wants Americans to rediscover the joys of buying fresh local foods in season.

On a more local level, the Regional Farm and Food Project in Albany promotes the same message by creating new opportunities for family-scale farming. A quarterly member newsletter connects farmers and consumers with local food and farm events. For information, go to www.capital.net/~farmfood or call (518) 427-6537 and ask about the location of local farmers' markets that opened for the season in May.

Registered dietitian and owner of a small u-pick blueberry farm in southeastern Indiana, Kathy Cooley gives these tips on how to get involved in becoming a regional and seasonal eater:

• Join a community-supported agriculture (CSA) program. Participants can buy shares in a local farm and receive a basket of fresh food once a week.
• Grow some food, in your yard, flower bed or community garden.
• Make it a priority to get to know and promote local farmers and businesses that provide wholesome foods.

With sales of organic foods more than $6 billion, organically grown products are here to stay. Go au natural this summer and meet two nutrition goals by eating a primarily plant-based diet from foods that are organically or locally grown.

Risi e Bisi
Literally "Rice and Peas", this recipe from Italy makes good use of a crop of fresh garden peas. Traditionally made with white rice and bacon, this version uses brown rice to boost nutrition.

1-1/2 tablespoons olive oil
1/2-cup minced onion
1 garlic clove, minced
1/4-cup minced fresh parsley
2 cups shelled fresh peas
1/2-cup water
Salt and pepper, to taste
3 cups cooked brown rice
1/4-cup grated Parmesan cheese

In a heavy, nonstick skillet, heat oil over medium heat. Add onion, garlic and parsley and sauté about 5 minutes. Add peas and water. Cover and bring to boil, about 1 minute. Turn heat to low and cook until peas are tender, 10-15 minutes. Add salt and pepper. Toss peas with cooked rice and top with Parmesan cheese. Serve as side dish. Makes 10 servings.

Source: American Institute for Cancer

Kindy Peaslee (Kindypeaslee@aol.com) is a registered dietitian and nutrition consultant to corporations and schools. She is based in Saratoga Springs and loves to backpack, canoe, bike and cross-country ski.

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