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Food trends are an interesting phenomenon. The pattern is one of fads, supersaturating the market at first and then fizzling out and disappearing altogether. With respect to organic foods, it feels as if we are at the height of the “movement.” However, it is doubtful that organic foods will disappear or even diminish, much like the oat-bran/olestra/low-carbohydrate fads, to name a few. The production and distribution of organic products is immense. The range of organic products available is quite astounding, covering almost every aspect of our harvested, grown, or raised food supply. They range from products like sugar and rice, to produce, dairy, eggs, and chicken. Even for the more processed packaged foods (such as cereals, chocolates, and cookies), there seems to be organic “alternatives” available that utilize exclusively organic ingredients. Many of these items deserve their own article, so we’ll start with a focus on organic milk.
The term “organic” is highly regulated by the United States Department of Agriculture (USDA). A product cannot be labeled organic if it does not comply with specific standards. There are regulatory checks in place. Initially, dairy farms must receive approval, and then yearly unannounced inspections are conducted. The regulations enforced on organic dairy farmers include the following, under the auspices of the National Organic Program:
• The use of all hormones—rBST (recombinant bovine somatropin) or rBGH (recombinant bovine growth hormone)—is prohibited.
• No antibiotics can be administered to the cows for any reason.
• Sick cows must be treated appropriately; if they do require antibiotics or other prohibited medication, their milk can no longer be sold as organic.
• The feed must be organic; the use of synthetic fertilizers or harmful pesticides is not allowed. The use of genetically modified feed is prohibited.
• The cows must have access to the outdoors.
The availability of organic milk has truly improved. The price of organic milk can range greatly, depending upon where it is purchased. As most of us have noticed, the price of milk (all milk, even non-organic) has increased at an accelerated rate over the past two years. Supermarkets often charge a premium for organic milk, well over $1.50 to $2.00 extra per half gallon. This can be a difficult financial commitment for a family. However, the popularity and increased demand for organic milk has influenced some large chain supermarkets to offer an incentive program for organic milk (buy five containers, get the next free with a club card). In addition, the price clubs and other discount chain stores now offer organic milk as an alternative.
Costco offers both whole and 1% organic milk in a three-pack for under $3 per container. B.J.’s offers a large selection of organic milk, sold individually for about the same price. The added benefit of the organic milk sold in the price clubs is the extended shelf life. These organic milks have been ultra-pasteurized, which allows the milk to maintain its integrity for weeks when refrigerated. Unfortunately, at this time chalav Yisrael organic milk is not offered, so choose one that is labeled as “rBST free.” Hopefully, an organic chalav Yisrael option will be available in the near future.
Who should drink organic milk? Ideally all of us should. We all could benefit from the purest unadulterated form of milk. Most importantly, children would benefit from organic milk, since they drink so much of it. This is accentuated in very young children, i.e., toddlers who are being weaned off of breast milk or formula and are using cow’s milk as a basis of their nutrition. These developing children can drink on average 32 ounces of milk per day. The same is true for teenagers and young adults, who require an increased amount of calcium to build bone mass, and choose milk as an excellent source. Especially for these specific groups, choosing organic milk can make a significant difference.
The additional price of organic milk is well worth the health benefits. Do take advantage of the price club values of organic milk. Remember that we basically have a free-market society. The supply and demand can work both ways. The more we demand higher standards for our milk supply, the more organic milk farms there will be. This in turn can help contain the cost while maintaining the higher standard. Wouldn’t it be wonderful if one day the demand will be so high that all milk farms will be certified organic and anything less will be unacceptable?
Miriam Horowitz is a registered dietitian (American Dietetic Association) and a certified diabetes educator (National Certification Board for Diabetes Educators). She can be reached at healthyfutures@gmail.com or 917-774-3253.
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