ORGANIC: Organic Food for Thought

Forget the scrawny potatoes, wormy apples and discolored spinach that used to go hand-in-hand with "au natural." Today, organic fruits and veggies look—and taste—every bit as juicy as their conventionally cultivated counterparts. In fact, the only things organic produce lacks are the toxins used in conventional farming.

In other words, organic is all grown up. The market has blossomed 20% per year over the last decade. According to the Organic Trade Association, Americans today spend more than $14 billion a year on organic foods.

Here's why:

• Organic is safer for your kids. A 2006 study in Environmental Health Perspectives looked at pesticide levels in Washington preschool children before and after eating all organic foods. Kids who ate organic for five days showed no pesticides in their systems. Their toxin levels rose when they resumed eating conventional foods.
• Organic is better for the environment. Crops grown organically don't pollute the soil and water as much as those grown conventionally. That's because organic growers avoid fertilizers and pesticides that won't decompose.
• Organic is carefully regulated. Food labeled "USDA Organic" must meet standards set by the U.S. Department of Agriculture. It must be at least 95 percent organic. That means it must be grown without pesticides, fertilizers, hormones and antibiotics.
• Organic is the smart choice. Whether you're shopping organic at the supermarket, co-op, natural food store or farmer's market, remember to:
  • Compare costs. Fresh organic produce is often cheaper when you buy in season.
  • Do a sticker check. Make sure produce is organic. Look for the USDA seal displayed on the package or sticker.
  • Think local. Locally grown organics are even better for the environment, since they don't have to be driven long distances by fuel-burning vehicles.