Priced out of organic produce
DEAR DR. BLONZ >> I eat lots of fruits and vegetables, and go with organic produce whenever possible. But increasing food costs are making this difficult. I have a good relationship with the head of the produce department at my grocery store, and she assures me that while the store is part of a chain, they source locally whenever possible, and only from places that are conservative with their use of agricultural chemicals.
She also mentioned IPM as a backup to organic. I understand that conventional produce is not dangerous, but how does IPM fit in? My concern is that some cumulative risk will emerge down the road.
— J.T., Tulsa, Oklahoma
DEAR J.T. >> The hazards from pesticides are well behind other dangers in our food supply, such as mishandling, bacterial contamination and the presence of naturally occurring toxins. In other words, the most significant risks in our foods are placed there by nature, not technology.
There is no practical way of measuring how, or if, an amount of residue deemed safe today might affect your health down the road. But researchers, and those involved with consumer protection, keep studying the issues to stay on top of emerging science. One problem is that we cannot judge the effects of residues' interaction with each other or what happens when pesticide exposures occur in conjunction with health problems, medications and other unknown stressors the body is coping with. That may be why, despite assurances, survey after survey reveals that consumers like yourself continue to be wary of produce that is not organic.
A critical takeaway here: There is little question that it's better to eat conventionally grown produce than to cut back on these healthful foods because you can't afford organic. The produce market is not a hazardous place where we need to fear every bite. At the same time, this does not justify blind support for unnecessary synthetic pesticides, herbicides and fungicides. We should always eat as though our life depends on it, but also must be aware of the environmental impact of our food choices.
My compliments to your produce manager for mentioning IPM, which stands for integrated pest management. This approach limits the use of synthetic chemicals whenever possible, although they remain in a farmer's toolbox to be called upon when needed. For more on IPM, check the EPA's page at b.link/ pskb1n. And here is a list of regional IPM Centers: b.link/j7ppwz. Stores typically mark which items are organically grown; it would be helpful if they would also label the foods from farmers using IPM. A poster explaining this alternative would be a teachable moment and help customers express their preferences.
Other steps to minimize any risks from produce: Wash your fruits and vegetables, and buy produce grown locally or regionally. Shop at farmers markets when possible.