Neither my genetic material nor my physical appearance would lead one to believe that I share anything remotely in common with a hamster or other binge-prone rodent, and yet when something tastes good – no, make that reaaaally good – I have the propensity to unhitch my jaw and shovel it in. Fortunately, I’ve had the common sense to shroud this horrific behavior on many occasions, (including during the bumper crop incident of 2007 when I was able to polish off 86.7% of the fruit on my peach tree, unassisted, thanks to my patented human conveyor belt-disposal system)…but I realize how demented that truly is. Sure, food can be especially yummy now and again, but the primal hoarding instinct that I continually suffer from should normally be reserved for gnawing creatures with endlessly growing incisors.

I ponder the question of whether certain edibles can really taste more delicious amid mouthfuls of my six-ingredient organic Stonyfield Farm lowfat peach yogurt. As I allow the dairy-fresh goodness studded with a generous amount of recognizable, summery peach chunks to slowly melt away in my mouth, I am transported back to a time in my childhood when trusting the integrity of our food was as second-nature as laughing…or just believing. In fact, fearing the specter of pesticide residue, laboratory-tweaked genetic coding, antibiotics and food-borne illness was practically unheard of just a few decades ago. It turns out that Gaia-loonies like my Aunt Kathy were the soothsayers of today’s frankenfood reality and what we’ve been born into is a world in which food is so entirely altered (at the genetic, chemical and hormonal level) that it barely resembles what nature actually intended. Back to my yogurt cup – all traces of the creamy white elixir have vanished in less than 20 seconds flat. Hmmm. Is it possible that there’s a lot more to my apparent organic leanings than sheer gluttony?

Consumers have more food choices available to them in modern day supermarkets than ever before, but let’s face it, the global recession makes strategic shopping choices an absolute necessity. While navigating the aisles, financial issues can be equally as weighty as health or environmental concerns. Perhaps it’s a sign of the times that even if a consumer leans to the “green” or not, there are so many more among us who possess some level of awareness regarding distinctions between conventional offerings and those that are certified organic. Still, it’s worth taking a basic refresher course in order to make sure that your level of comprehension is on the up-and-up, so let’s begin with a rundown of the current state of conventional food production:

·    Volume-driven industry must meet continually-increasing demand for more food.

·    Industry has embraced science and technology to ramp up production and output (GMO altered crops, soil augmentation with synthetic chemicals, etc.).

·    Corporate farmers and food production companies have mastered the fine art of generating factory food.

·    Higher production pace = higher incidence of carelessness at the consumers’ expense (ex. widespread food contamination).

·    Consumers expect affordable price points.

·    Industry has embraced countless cost-saving measures (using poor quality and non-nutritive ingredients, high fructose corn syrup, etc.).

·    Industry lacking ethical concern regarding how their highly processed foods are yielding health consequences for consumers.

·    The nutritional value of today’s highly-processed food has plummeted.

·    Regulation standards that keep consumer and environmental health at the forefront of the production process do not yet exist in the conventional food industry.

We all have a hunch that certified organic edibles are probably a whole lot better for us -- it’s highly unlikely that many of us would politely decline the offer of an organic apple over a regular one – but it’s sometimes a little confusing to understand exactly why they deserve their elevated platform. Organics sure cost a lot more, but beyond the dollar amount, there are an extensive range of points that shine light on what makes them more desirable. Please take a look at the following criteria required for organic food production:

·    Rigid standards must be upheld throughout the entire creation and production process of organic foods.

·    They must be certified free of synthetic pesticides, herbicides or fertilizers.

·    All organic crops must be strategically rotated each year and fertilized without the use of sewage sludge.

·    Seeds from organic plants cannot be scientifically altered at the genetic level.

·    Seeds from organic plants cannot be irradiated (a.k.a. treated with radiation in order to destroy germs, bacteria, and other food-borne illnesses or to extend shelf life).

·    Organic grocery items must be minimally processed, free of GMOs and chemical food additives.

·    Organically-raised animals must have access to the outdoors, be free of antibiotics, allowed to consume high-quality feed that is designed to respect their body’s natural requirements and behave/socialize in the way Mother Nature intended.

·    Organics tend to be nutritionally superior because they contain significantly higher levels of vitamins, minerals, antioxidants.

Now that we’re clear on the differences between conventional and organically-produced foods, check back tomorrow for part two of this series which will specifically address when it’s a-okay to stick with the normal stuff…and when it’s definitely in your best interest to cough up the extra bucks for the good stuff!

For "part two" in this series, please click here.