10/22/09 Before I start, I want to tell you that I went to Whole Foods last Friday. I went to the produce section and lo and behold! I saw MOST of all the apples listed as ORGANIC! Of course I went to look for my favorite apples, Macintosh, and they were still CONVENTIONAL. Oh well. You can’t win them all!
I’m not going to sit here and act like most Americans haven’t heard the term “organic” – what it is (basically) and where it comes from (ideally). I can create a blog just explaining what this truly is but I won’t do that…what I will do is explain the difference between organic and conventional foods.
Besides the obvious – pesticides and the lack thereof – the difference between what is organic and conventional is manifold. The first difference is skin deep: conventional fruits are usually brighter and “prettier” than their organic counterparts. They’re less prone to oxidation (bruising on fruits – inside and out – is based on the presence of oxygen, especially with apples…that’s why if you cut an apple and leave it out for a minute, it will start to turn brown. It’s not that it’s getting rotten, it’s just the effect of the presence of oxygen on the open apple) and because of this will look “prettier” for a longer period of time.
If you look at most organic fruits, they won’t be as pleasing to the eye because of the effects of their travel time from the farm to the supermarket (or wherever you get your organic foods). Since they don’t have pesticides the enable them to last longer, you’ll have to eat them within a shorter period of time too.
The second problem is that to the average person, who is not familiar to the “organic” lifestyle, the taste of the fruit won’t be as pleasant either. At least, not at first. That’s ok…I’ll spend plenty of time (later on in these posts) to talk about that. Matter of fact…I spoke about it in my Fight dis-ease! blog (just a little bit).