This is a guest post 
It seems that everyone, from specialty markets to your popular chain grocery store, is going organic these days. An ever-increasing number of people are interested in purchasing natural, whole foods created without the aid of pesticides or harmful chemicals. This is a wonderful attitude to adopt and many organic foods can, indeed, give you a respite from hormone-fed meat or chemical-laden produce. However, it’s also important to know what going organic isn’t. Going organic is not a food, environment, or lifestyle miracle. Below are the most common myths about going organic:
Myth #1: Organic food contains fewer pesticides than traditional produce
This is perhaps most often the first fact proponents of the organic movement cite. However, organic farmers use pesticides, too; they simply use different pesticides— some of which are even less regulated than their traditional counterparts. Additionally, all produce, organic or not, is susceptible to bacteria in soil runoff, like e. coli. So, don’t think you can take a pass on washing your produce just because it’s organic!
Myth #2: Purchasing organic food will help the environment
“Organic” does not equal “local.” In fact, only 16% of Whole Foods’ organic goods are locally grown or manufactured, and the rest require a great dose of Co2 emissions to reach your table. Additionally, organic farming is less productive than traditional farming, which means it uses more land and resources to get the job done. It also takes more energy to grow fruit or vegetables in a climate where they don’t typically grow—often much more, requiring special heating, bigger equipment, and more.
Myth #3: Purchasing organic meat and produce will support small, local businesses
Nearly every major corporation, from Kellogg’s to Kraft, has jumped on the organic bandwagon; and don’t expect to see their names on the packaging. Most major food companies call their organic affiliate by another name (Kraft, for example, uses the moniker Back to Nature). To make sure you’re actually supporting a local business or farm, and not just another major conglomerate, you may have to do a little more research or choose a smaller, more local grocery store.
Myth #4: Organic food is healthier and tastier
The true secret to finding produce that is nutrient-rich and delicious is making sure it’s in season. Raspberries are most likely to taste their richest during the warm
summer months, while pear or squash hit their peak during the fall. Familiarize yourself with seasonal produce; it is the only true indicator of taste and nutritional value.
None of these items are meant to completely discourage you from going organic; there can be and often are major benefits to purchasing organic products, especially from farms or hyper-local grocery stores where you know exactly where your food is coming from. The organic versions of meat and eggs, in particular, are quite often much more humane than their regular counterparts.
The bottom line? Do your research. Purchasing whole, sustainable, environmentally-friendly meat and produce is a noble and important goal. Don’t let an organic label trick you into doing anything less than that.
Meg King is a blogger and health food nut who writes for Clearly Fresh Bags.
If you enjoy smoked chicken but don’t want to go to all the trouble, you might realize getting some nice, juicy smoked poultry is easier than you think. Instead of the dry, over-salted kind you tend to get in the grocery, try your hand on one at home. Remember, however, smoking is not the same as barbecuing. Barbecuing is cooking your meat close to the heat source while smoking is using indirect heat for lower temperature and slower cooking.
