Until recently, organic foods did not have to be defined. All food was essentially organic. It is the modern methods of agribusiness, in which maximum production for minimal cost has become mainstream. Non organic production has sprung into being and taken over. This production is now called “conventional”, or not even given a special name, because of how prevalent it is. "Conventional" production (agriculture) has introduced more chemicals into the food supply, mostly by way of fertilizer and pesticides. When ever possible, as raw vegans and/or health conscious consumers we should strive to eat a large percentage of organic foods. If it is too inconvenient or expensive for you to eat organic all the time there are precautions you can take. Fortunately the Environmental Working Group has identified the most toxic of the “conventionally” grown foods. From worst offender to least (in the U.S.) they are: Strawberries, bell peppers, spinach, U.S. grown cherries, peaches, Mexican grown cantaloupe, celery, apples, apricots, green beans, Chilean-grown grapes and cucumbers. So in a nutshell minimize consumption of these unless you know where they came from, what their growing methods were, or if they are certified organic.
Conversely, the Environmental Working Group has also identified the least toxic of the conventionally grown produce. These include: Corn, sweet potatoes, cauliflower, brussel sprouts, U.S.-grown Grapes, bananas, plums, watermelon and broccoli. In the U.S., to be “Certified Organic” producers must follow National Organic Program (N.O.P.) standards, which are enforced by the United States Department of Agriculture (U.S.D.A.). Foods claiming to be organic must be free of artificial additives and are often processed with fewer artificial methods, materials and conditions. This includes chemical ripening, irradiation, and genetic modification. Pesticides are allowed as long as they are not synthetic. |