The fall season has hit its peak, and as this implies, the produce sections of supermarkets are more dense, with the best of almost every last fruit and vegetable of the season—apples, salads, and pumpkins, among others—and usually expensive organic versions of them too.
Buying organic this fall may be out of most people's budget, but they do not need to be concerned that, according to experts, they will still reap almost the same nutrients from the conventionally grown foods. More importantly, the nutritionist said, is making sure you eat a healthy diet and include a variety of fruits and vegetables.
Why is there a high price for organic foods?
The Department of Agriculture has specific laws that will apply to organic food producers. For example, surrenders, which certifies pristine organic produce that is grown free from most pesticides and herbicides. As well, meat, eggs, and dairy from birds and animals raised without any antibiotics or hormones must also be from such animals that are housed outdoors all year round. Organic produce also doesn't use engineering genetically modified food.
One reason organic foods can be more costly than conventional foods is the fact that the process of manufacturing them is labor-intensive because no herbicides or pesticides are used, explained Sean Svette, a dietitian and director of nutrition and dietetics at the University of Colorado, Colorado Springs.
Do organic foods contain more nutrients because they are more costly?
According to Lizzy Davis, a nutrition sciences assistant professor at the University of Alabama at Birmingham, organic vs. nonorganic foods do not exhibit any variation in macronutrients such as protein, carbs, and fat.