Time For a Gut Check on Organic?

Fifteen years ago, I got the kind of call from my doctor that began with, “I have some news.” The kind of call that resulted in a hastily scheduled visit with an oncologist and two surgeries less than two weeks later. The kind of call that saved my life, and at the same time changed it forever.

A year later, Christopher and I packed up everything we owned (almost) and drove down to Costa Rica. It was an incredibly intense time for me, of being angry at and grateful for and in awe of my body for the first time. Before, I’d taken it for granted. But now I had an intense, almost motherly, instinct to nurture it.

I became more aware of how much my body hurt when I didn’t get enough sleep. I could discern a calm confidence when I practiced yoga regularly. I noticed how fresh foods made me feel clean and balanced and energized. And I felt, in my gut, a strong conviction to switch over to organic food. Something just felt wrong about putting chemicals—even if I was told they were safe—into my body.

Why do I bring all this up? Because in the last two weeks a couple of reports have come out that make my decision look not just intuitively right, but scientifically sound too.

The first, a report on reducing environmental cancer risk released by the President’s Cancer Panel (which was appointed during the Bush Administration), found that “the risk of environmentally induced cancer has been grossly underestimated.” It goes on to give several recommendations for reducing exposure, including choosing organic food. The second, a study by researches from the University of Montreal and Harvard, found a link between ADHD (attention deficit hyperactivity disorder) and organophosphates (i.e., agricultural chemicals). Nothing definitive, but enough to make my ears perk up on the heels of the cancer risk study.

Gary Hirschman, former president and CEO of Stonyfield Farm suggested yesterday at the Monterey Bay Aquarium's Cooking for Solutions that organic isn’t really the “new–”organic practices have worked for thousands and thousands of years–the chemicals used in agriculture are what are really unproven over the long haul. We are, in essence, in the midst of a 60-year experiment.

It seems to me that this is a good time for a gut check. Not an extended analysis or time spent poring over the latest studies—we’ll forever be inundated with contradictory data from varying sources—but a simple, 30-second reflection on what feels to you like the right thing to do.

What feels right to you?

Share The Love!

NOURISH-EVOLUTION-recipe-download-img

Lorem ipsum dolor

Consectetur Adipiscing Elit, Sed Do Eiusmod Tempor Incididunt Ut Labore Et Dolore Magna Aliqua.

Picture of Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

How to Plan, Prep, and Cook Easy (Nourishing) Weeknight Meals

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life!

YOU MIGHT ALSO LIKE:

Arugula Pesto

Arugula has a spicy bite, and makes a delicious pesto. Whether you’re getting wild rocket from the farmers’ market or a bag of pre-washed arugula from the grocery store, this pesto is a quick and tasty one to whip up on the fly.

Read More

Watermelon and Arugula Salad with Feta

We love how the peppery greens, briny olives, toasted nuts and creamy cheese contrast with the sweet melon. To make these even easier, as leftover grilled melon sits in the fridge, it releases delicious juice that provides the “dressing” to lightly coat the greens. This is great with our Grilled Garlic Bread.

Read More

Squash & Cheddar Tacos

Aside from being a simple, tasty lunch or dinner, these little tacos are pretty little things too. Also feel free to tuck any other leftovers in there you like.

Read More

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.