Genetically Modified, Conventional and Organic Foods: What’s the difference, where are they found & does it matter for health?

There are generally 3 types of foods that can be found at your local supermarket: Organic, Conventional and Genetically Modified.  Let’s explore the differences between them, where they may be in the grocery store and how they affect our health.

Organic Produce

What:  Organic foods are produced without the use of pesticides, artificial fertilizers or genetic modification (1).  Organic farmers focus on prevention by building healthy soils more resistant to disease & insects.

Health:  Organically grown plant foods are not only more flavorful than conventionally grown crops, but are more nutrient-dense  (2) .  It is estimated that organic produce contains approximately 30% more antioxidants and phytochemicals than conventionally grown produce (3).  These nutrients play an important role in preventing cancer and boosting the immune system.

Where:  Organic produce can be found in the produce aisle and is typically grouped together in an “organic section."  Organic processed foods can sometimes be found intermingled in the middle grocery aisles but are most commonly found in the “natural health foods” section of the store.

Conventional Produce (also called non-organic foods)

What:  Conventional produce is grown with the use of herbicides and pesticides, but they may not necessarily be grown from genetically modified seed.  Conventional farmers do not use organic farming practices to prevent plant disease, but rely on chemicals to protect the plants.  Conventional farming is perceived as advantageous due to its ability to produce more crops in a given area.  However, a study at the University of Michigan disproves this theory (4) .

Where:  Conventionally grown is the most common type of produce in the fresh produce aisle.

Health:  Some chemicals used in the production of conventional produce have been declared “carcinogens” by the FDA, meaning they may initiate the cancer process in the body.  Dr. Gordon Saxe states that “choosing a plant-based diet that is also low in pollutants and pesticide residues will enable you to

control some of the major factors that have been linked to the risk of cancer and other degenerative diseases.”(2).  RoundUp, the most commonly used herbicide, has been shown to cause brain, intestinal and heart defects in fetuses (5).  Pesticides are also thought to  produce xenoestrogens in the body which can contribute to endometriosis  and other reproductive disorders.

Genetically Modified (GM) foods

What:  GM foods are made from Genetically Modified Organisms (GMOs) in which the DNA has been altered in an unnatural way (6).  This genetic modification allows the crop to withstand massive doses of herbicides and pesticides, while still bearing its fruit or vegetable.  Scientists also introduce bacteria to the plant seeds to achieve insect, gene and herbicide tolerance  (6).

The US FDA has approved more than 50 GM foods and the US is one of the only first-world countries to approve their use (7).  Most other countries have banned the use of GMOs in food.  The most genetically modified crops in the US are:  Soybeans  (91% of production is GM), Corn (85%), Canola (85%) and Sugar Beets (95%)  (5).

Where:  Few genetically modified foods are found in the produce aisle; they reign dominant in processed foods.  In the “Better Health by the Plateful” publication of Johns Hopkins it is stated than “an estimated 75% of processed foods contain at least some genetically modified  ingredients."(7)

Health:   There are considerable concerns about the ramifications of GM foods.  Because the prevalent use of GM seed only began in the late 1990’s, there is no data to show the long-term effect of GM food consumption on our bodies.  The bacterium introduced to increase disease tolerance are derived directly from viruses.  Until long-term health effects are known, the two main health issues with GM foods are allergenicity and gene transfer:

Allergenicity – the possibility that genes from commonly allergenic foods can be transferred to other foods through genetic modification.

Gene Transfer – Gene transfer from GM foods to the cells of our body may adversely affect human health.  For example, if antibiotic resistant genes were used and modified, then they were transferred to the human body through consumption (6).

We have the power to prevent many disease and just as organic farmers build healthy soils to prevent crop disease, we can build healthy cells to prevent illness in our bodies.

References:

1. http://www.organic-center.org/organic101.html

2. http://www.cancerproject.org/media/newsletter/apr07/ask.php

3. http://www.organic-center.org/science.nutri.php

4. http://www.ns.umich.edu/htdocs/releases/story.php?id=5936

5. http://www.organicconsumers.org/bytes/ob229.htm

6. www.who.int/foodsafety/publications/biotech/20questions/en/

7. www.JohnsHopkinsHealthAlerts.com – Better Health by the Plateful

8. http://www.foodnews.org/.