Take a trip to the local grocery store and you’ll find many products sporting organic labels. Upon first glance they look like other conventionally produced foods, with the exception of higher price tags. Many have heard organic food advocates claim these products are healthier, safer and more nutritious. At FYI we wanted to find out what makes organic products different – whether they’re as beneficial as advocates claim and here to stay, or are simply another nutrition trend. We consulted several ISU faculty members and students who offered their insight on organics.

What exactly does “organic” mean?

“Organic foods are not processed in the same way that ‘processed’ foods are,” said Maggie Luttrell, sophomore in history. “They take a more natural route using back-to-basic methods before preservatives were added to foods to make them sustainable.”

According to the Organic Consumers Association, organic crops have to meet certain guidelines set by the U.S. Department of Agriculture. Crops must be grown without synthetic fertilizers, pesticides, presence of sewage sludge, genetically modified organisms or irradiation. Animals raised organically must be given organic feed and cannot be exposed to antibiotics or hormones. Furthermore, these animals must be allowed outdoors with pasture provided.

Benefits and drawbacks to choosing organic

The health value of organics is a commonly perceived benefit. Thomas Gordon, junior in community and regional planning, said he often selects organic products at the grocery store.

“They’re healthier and they’re better for you,” Gordon said. “I drink soy protein shakes because soy milk is high in protein.”

Lawrence Johnson, professor and director to the Center for Crops Utilization Research, said there are three issues present for why consumers choose organics: He said that while many consume these products for their nutritional value, others choose them to help the environment or sustain organic producers.

“Consumers want to help small farms coexist with larger operations,” Johnson said. “There’s not only a nutritious benefit, but people want to buy [organics] for other motivations too.”

Although many select organics for their health and environmental benefits, the hefty price tags of these items can often be a drawback.

Are they more nutritious?

There has been much debate already over whether organics are more nutritionally beneficial than conventionally produced products. According to an online article from WebMD, as of now no one is certain organic foods are any more nutritious than regular foods.

While some studies have shown the organic products contain higher levels of vitamin C, antioxidants and other minerals, these differences are not large and probably don’t have a significant impact on the overall health of an individual.

“People need to understand that the biggest difference between organic foods is not a nutritional value,” said Ruth Litchfield, assistant professor of food science and human nutrition. “Organic [food] comes down to more of an environmental issue.”

Litchfield said factors influencing nutrition include soil quality, climate, weather and how the products are packaged and preserved. She said just because these products are grown organically, doesn’t mean they will necessarily have more value, as there are other factors impacting nutritional value.

Will everyone go organic?

Litchfield said cost will be one determining factor in whether these products will become widely consumed.

“Cost is a major barrier,” Litchfield said. “Until the cost issue is addressed, that’s what’s preventing it from becoming mainstream.”

Students felt these products would certainly become more popular over time.

Lutrell also agreed that organics will increase in popularity because our generation is more environmentally focused.

“We care about the environment more than before,” Lutrell said.

“We want to see our society reaching maximum life capacity and with organic foods among other solutions, that can be easily attained.”