CentralFLM wrote:
Monty do you believe in buying "organic" food from groceries as opposed to the other generic fruits and vegetables? A local garderner told me that if the food has a thick skin like a tomatoe or squash it doesn't matter. Only foods like strawberries that have a very absorbable skin should you get organic.
95% of the time we buy organic milk - sometimes if the main store is closed, we buy coffee milk from a convenience store. We buy some other organic things, but not so much. Salad or leafy greens we buy organic maybe 30-50% of the time.
It is generally true that thick skinned produce is more resistant to pesticides and bacteria contamination (peel it or boil it when travelling in 3rd world countries). But there are some exceptions - I remember a decade or so back that people were getting sick from eating watermelons that got too much pesticide or a type of pesticide not approved for that - an exception, I am sure.
Some of the benefits of organic are in terms of nutrients, which I think do tend to be higher in organic, although there is no guarantee. Also there are benefits in terms of less pesticide going into the environment and maybe less fertilizer run-off to pollute streams (depends on what organic practices are used). Workers on farms are exposed to much more pesticide than consumers. I am not chemophobic, but think that reducing pesticide use is a good thing.
At home, we use some chemical fertilizers (nitrate, phosphate, etc) but rarely any pesticides - and then, something that breaks down quickly. I think that the total risk of moderate fertilizer use is low. Too much and the plant grows to quick and is not as good (and has too many nitrates). Our soil is almost pure sand, so it is kinda like hydroponics. It took me a few years to figure out that the plants in my yard need regular low doses of nutrients - the common recommendations do not apply to my soil. Also, weed control is a huge issue here - weeds will choke out a garden entirely if not dealt with.