There's a variety of rules to follow at the supermarket if you want to keep your grocery costs in check – keep an eyeon unit prices rather than assume the lowest up-front cost must always be the best; use coupons only for discounts on things you intended to buy anyway, rather than buy things solely because you have a coupon for them – but the one rule I find most effective these days is, “Don't pay more for items just because they have the word 'organic' or 'natural' on their label somewhere.”
Granted, I personally have never been convinced that the alleged health benefits of organic foods, if they exist at all, are enough to justify their vastly higher cost. (For what it's worth: I'm in generally good health and, according to my latest checkup, suffer from no nutritional deficiencies or buildups of “toxins,” despite my non-organic diet.)
There is a fallacy some people believe, to the effect of “The more expensive option must always be the better one, just because it's more expensive.” Take the debate between fresh versus frozen or canned produce, for example.
Frozen vegetables and fruits are actually healthier and more nutritious than most “fresh” produce you find for sale, in addition to being far more convenient. That said: it's also true that a just-picked, in-season fruit or vegetable, if you can eat it right away, often tastes better than its equivalent you can buy at the supermarket. Even so, we are all very lucky to live in a time and place where our own fruit and vegetable consumption is not limited to whatever's local and in-season.
Yet I've known more than a few people who are not only convinced that fresh produce is guaranteed better/healthier than frozen, they'll even go so far as to say that frozen vegetables are mere “processed junk,” as ABC News put it in a recent report.
Expensive not always healthier
After all: frozen veggies are cheaper, easier and more convenient than fresh, ergo they've got to be inferior, right?
Is something similar in play regarding the idea that “organic” must always mean “healthier?” Maybe … or maybe not. In Britain last week, the Guardian reported “clear differences between organic and non-organic foods, study finds,” specifically that organic food “has more of the antioxidant compounds linked to better health than regular food, and lower levels of toxic metals and pesticides, according to the most comprehensive scientific analysis to date,” according to the headline and first paragraph.
Yet read a little further and you discover that “comperehensive scientific analysis” has some pretty serious flaws:
The findings will bring to the boil a long-simmering row over whether those differences mean organic food is better for people, with one expert calling the work sexed up.
Tom Sanders, a professor of nutrition at King's College London, said the research did show some differences. "But the question is are they within natural variation? And are they nutritionally relevant? I am not convinced."
Bigger not always better
Some of the skepticism stems from the sheer size of the analysis, which looked at 343 different peer-reviewed studies from around the world. Ordinarily, this would be a good thing in a scientific analysis: all else being equal, the bigger the sample size, the better the results. But in this case, maybe not:
“The research is certain to be criticised: the inclusion of so many studies in the analysis could mean poor quality work skews the results, although the team did "sensitivity analyses" and found that excluding weaker work did not significantly change the outcome. … A further criticism is that the differences seen may result from different climate, soil types and crop varieties, and not from organic farming, though the researchers argue that combining many studies should average out these other differences.”
From a scientific-rigor perspective, you might raise an eyebrow at the notion that there's no need to exclude “weaker work” from a study since it doesn't change the outcome anyway – and, in a study specifically trying to determine whether organic farming methods result in more nutritious food, the idea that all other variables should be lumped together rather than isolated and studied separately might raise your other eyebrow.
Natural not always preferable
That said: the “organic” food mentioned in the Guardian primarily seems to involve organic farming methods – foods raised without the use of pesticides or chemical fertilizers, for example. That's different from “organic” as opposed to genetically modified (GMO) food. As my colleague Mischa Popoff pointed out last month, many GMO foods are modified solely to make them more nutritious, and save people from nutritional deficiencies, yet “organic” activists promoting the “natural must always be better than artifical” fallacy oppose them anyway:
Consider Golden Rice, genetically spliced with β-carotene over 10 years ago to prevent millions in the Third World from going blind and dying. It remains in regulatory limbo thanks to organic activists who claim it will contaminate organic rice.
Since they reject genetic engineering, organic activists claim genetically-modified organisms (GMOs) represent a threat to organic crops. And they have actually gone to court and lost three times, insisting on zero tolerance for GMOs …. [although] not a single health effect has ever been observed from GMOs on the environment, animals or on humans.
In all fairness, though, the issue of rich people actively campaigning against something to help poor people is not remotely limited to organic-food activism. However: assuming you focus on “organic food” strictly to mean “food raised via organic farming methods” (whether or not the crops are genetically modified), there is another variable to consider: organic, rather than “artificial,” farming methods are probably not sufficient to feed a planet whose current human population of 7.5 billion is expected to top off at around 10 billion in a generation or so.
Remember the reason artificial fertilizers, pesticides and other farm innovations became so popular in the first place: in the late 19th century, during the so-called “Second Industrial Revolution,” the chemical industry as we know it first came into existence. The new nation of Germany was particlarly renowned for its chemists and chemical discoveries, including the first artificial fertilizers, which led to skyrocketing crop yields for the farmers who used them.
But the worldwide increase in food production spawned by the chemical/industrial revolution of the 19th and early 20th centuries paled in comparison to the food increases of the so-called Green Revolution starting in the 1960s.
The late Dr. Norman Borlaug, who pioneered the use of wheat genetically modified to have increased resistance to pests and produce two or three times as much grain as unmodified wheat, is credited with saving one billion (with a “B”) people, mainly in poor countries, who otherwise would have died of starvation in the past few decades. Indeed, the world has actually reached the point where, especially in the developed nations, the main food-related health problem most people have involves too much food of some sort, rather than too little: obesity or Type 2 diabetes, rather than starvation or malnutrition.
Even so, humanity has a long way to go before everybody can afford the modern Western luxury of ignoring the past century and a half of technological advances, and paying more for foods grown without them.
There's a variety of rules to follow at the supermarket (or any store) if you want to keep your grocery costs in check – keep an eye on unit prices r...