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Monthly Matters:
GreenField Health’s Health Matters
February 2009
Why Buy Organic?
(Many thanks to New Season’s Market Nutritionist, Karen Seibert, MS, and Customer Advocate, Allison McGillivray who contributed this article for our newsletter. It is full of valuable information, we hope you enjoy it.)
Strolling down the aisles of your favorite grocery store, you may have noticed something different. More and more frequently, a little green “USDA Organic” seal and phrases like “Made with organic ingredients” and “75% Organic” grace the labels of brand new products, as well as some of your old favorites. What does it all mean? Is it really any different? Is it better for you?
These are all fantastic questions. Most stores carry at least a few organic products, and the selection is growing all the time. With the cost of food on the rise, it’s more important than ever to know the story behind how your food reaches your plate, and exactly what you’re paying for.
What is Organic?
As defined by the Organic Foods Production Act (OFPA), organic food is produced using farming practices that build soil health, minimize soil erosion, and protect water resources. Simply put, it means that your string beans were grown without the use of pesticides, synthetic fertilizers, herbicides or sewage sludge. Your organic farmer helped to grow a strong crop using natural soil amendments and creative methods to control pests, weeds and crop-damaging diseases. Insects and disease can quickly destroy a field full of food, and friendly insects like ladybugs who harmlessly feast on less desirable bugs can rescue a crop in the most natural of ways. No genetically engineered seeds or crops are allowed in organic farming. Genetically modified organisms can contain genes from another plant or animal species that may be allergenic to some individuals. Certifying a farm as organic is a slow process, and takes a serious commitment from the farmer. No synthetic fertilizers may be used on the field for at least 3 years before the harvest of the organic crop.
Fruits, vegetables and grains aren’t the only ones who are receiving the organic treatment. Certified organic meat and dairy products are now widely available, from chicken and beef to butter and ice cream. These animals are raised without the use of antibiotics, growth hormones or other artificial drugs. Livestock such as cows, chicken and pigs are fed 100% organic feed (feed that has not been sprayed with pesticides and herbicides, etc.), provided with outdoor access and in some cases allowed to frolic in the pastures. Organic animals must be kept naturally healthy. If they are sick and require treatment, they are removed from the organic herd. Livestock management practices include using 100% organic feed, clean water, well-ventilated housing, clean bedding, and humane treatment. Additionally, animals must be provided access to outdoor areas and pastures.
What’s on the label?
It is so important to know what you’re putting into your body, but the labels on packaged foods can be a little confusing. The products that have the most organic ingredients will contain the green USDA Organic seal. When you see the word “organic” without the seal, check out the ingredient list to see what you’re getting.
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“100% Organic” label:
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“Organic” label:
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“Made with Organic Ingredients” label:
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Must contain at least 70% organic ingredients
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May use the certifying agents seal
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May not use the USDA seal
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May contain three organic ingredients or organic food groups on the front panel label claim.
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Products with “organic” ingredients in the ingredient list:
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If less than 70% organic ingredients must only use the word “organic” in the ingredient list.
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Must not use the USDA seal
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Must not use the certifying agent’s seal or name of the certifying agent.
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The term “organic” cannot be used on the principal display panel.
Does “Organic” mean “Better for you”?
There is a lot of debate on this subject, but more and more studies are proving scientifically what many would call plain common sense. Obviously, eating organic produce can lower your exposure to toxins, such as pesticides, fungicides and rodenticides, and in the case of meat and dairy products, choosing organic also reduces your exposure to growth hormones and antibiotic residues.
How much of a problem are pesticides? Depending on whether you are an adult or a child, the answer may be different. The Environmental Protection Agency (EPA) determines how much pesticide exposure is too much. However, EPA surveys sometimes grossly underestimate the amounts of food that people eat. According to the EPA the average US citizen eats less than ½ a pound of these foods per year: almonds, avocados, blackberries, boysenberries, eggplant, figs, honeydew melons, leeks, mushrooms, summer squash, Swiss chard, tangelos, tangerines, walnuts and winter squash. Because children are smaller than adults they are at greater risk for having a high intake of pesticides per pound of body weight. Many of the foods that are considered “kid-friendly” such as berries, apples and celery are among the most highly sprayed crops.
What about kids?
Studies show that feeding children mostly organic produce as opposed to conventionally farmed produce dramatically reduces a child’s pesticide exposure. A study published in Environmental Health Perspectives showed that over a 15-day period, the level of certain insecticides in 23 elementary school kids could become completely undetectable in less than a week on organic food. The insecticides in question were organophosphates which affect the nervous system including the brain. (Environmental Health Perspectives. February 2006. 114(2)260-263)
Other studies show that kids have higher pesticide exposures than adults. A 1993 National Academy of Sciences (NAS) report, Pesticides in the Diets of Infants and Children found:
“Children’s exposure to pesticides and other chemicals are different than adults. When measured pound for pound, children eat more food, drink more water and breathe more air than adults and these special vulnerabilities were not accounted for in our current regulatory system. Often children eat a less varied diet and therefore may consume more of one pesticide than others. This could allow pesticides to accumulate to toxic levels. Because they are exposed to chemicals early in life, children are less able to detoxify as their systems are not fully developed.”
According to the Children’s Environmental Health Network, “What we don’t know about these effects and potential effects is far more than what we do know, not just for the nervous system, but also for our reproductive, immune and other critical systems, as well as our state of knowledge for carcinogenic, endocrine and other health effects.”
Despite the dearth of compelling data there is research to suggest that pesticide exposure during critical periods of fetal development and childhood can have long lasting adverse effects on overall health. Levels of toxins that may cause no measurable harm in adults can subtly and permanently damage the nervous system and brain tissue of the developing fetus or young child. (Jacobson 1996, CDC 1997, NRC 2000). The consequences of this damage may not show up for years.
Food is not the only source of pesticide and chemical exposure. Toxins may be introduced to the body through water, air and even right through the skin. This actually may be one compelling reason to reduce your exposure to pesticides in food and water, as we generally have less control over the quality of the air we breathe or the grass on which we play. If you are concerned about your child’s toxic chemical exposure, take a look under the sink at household cleaners as well in the garage or shed for lawn and garden chemicals. Assess the quality and safety of these products before using them around your children or pets.
Where do I start?
Clearly, if you eat organic food you are relieving your body from at least one source of possible toxin exposure. If you are concerned about exposure to pesticides here are a few guidelines to help you choose produce with the least amount of toxic residue.
The Environmental Working Group (EWG), a not-for-profit environmental research organization has compiled a “Shopper’s Guide to Pesticides in Produce.” The guide lists the 12 most highly contaminated produce items, known as “The Dirty Dozen” along with the 12 fresh fruits and vegetables which consistently have the lowest levels of pesticides. For the most contaminated items the EWG suggests “substituting organically grown produce whenever possible.”
The following 12 popular fresh fruit and vegetables are consistently most contaminated with pesticides. When possible, buy the organic version of these foods:
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Apples
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Cherries
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Peaches
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Red Raspberries
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Bell Peppers
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Grapes (imported)
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Pears
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Spinach
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Celery
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Nectarines
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Potatoes
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Strawberries
The 12 fresh fruit and vegetables lowest in pesticide residues are as follows:
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Asparagus
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Broccoli
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Kiwi
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Papaya
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Avocados
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Cauliflower
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Mangos
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Pineapples
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Bananas
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Corn (Sweet)
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Onions
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Peas (Sweet)
Many people ask, “Will peeling and washing help?” According to the EWG, nearly all of the data used to create the above lists “already considers how people typically wash and prepare produce (for example, apples were washed before testing, bananas were peeled).” Of course washing and peeling fresh produce may reduce some pesticide residues, but it will not eliminate all of them. In addition, many valuable nutrients are often contained in or near the peel of the fruit or vegetable, so peeling may reduce the nutrient value of the food.
Most experts would agree that eating lots of fruit and vegetables provides a myriad of health benefits from reducing risk of cancer and cardiovascular disease to supporting immune function. Some would say it is better to eat non-organic produce than no produce at all. If you are able to choose organic produce, by all means do so, as it will lower your exposure to pesticide residues. Not only will you help to lower your body’s toxic load, but you will be making a choice that protects future generations and the health of the planet.
Changing the future
The amount of agricultural chemicals dumped on our planet’s soil has skyrocketed in the last 30 years. Children are born with a deposit of toxins in their bodies, caused by the “shift” of the mother’s toxic burden from her body through the placenta. According to a report from the Environmental Illness Society of Canada, “Pesticides have a cumulative, multigenerational, destructive impact on human health, especially behavior. Pesticides are a serious threat to the physical, emotional, and mental development of children and future generations.” Once released into the environment, pesticides are impossible to control. Global air currents move pesticides across borders within days, while synthetic chemicals applied to the soil remain in the environment for years without degrading. These are compelling reasons to reduce pesticide use now. (Pesticides: Their Multigenerational Cumulative Destructive Impact on Health, Especially on the Physical, Emotional and Mental Development of Children and Future Generations---Canadian Government Responsibilities and Opportunities, February 2000, Environmental Illness Society of Canada, www.eisc.ca/pesticide_moratorium.html.)
Besides keeping chemicals off your plate and out of the mouths of your children there are other reasons to choose organically grown food when possible. The benefits of choosing organically grown food extend beyond personal health. Other reasons to buy organic include protecting water quality, preventing soil erosion, saving energy, helping small farmers and local farmers, promoting biodiversity and protecting farm workers (who suffer higher rates of cancer due to herbicide exposure).
Although many people are concerned about the issue of organic foods, it is important to keep it in perspective. There are many other factors that contribute to health. Many people are not eating healthy foods. The standard American diet contains less than ½ a serving of dark leafy greens per day. Less than 23% of the American population eats the minimum recommendation of 5 servings of fruit and vegetables per day. In place of fruit, vegetables, legumes, nuts, seeds and lean meats and cold-water fish, we are eating highly refined, processed foods full of sugar, trans fats and processed grains. For the individual, a generally poor diet may have a greater impact on health than the choice of organic vs. conventionally-grown foods. However, looking beyond one’s personal health and voting for organic foods with your grocery dollar generates a dramatic and far-reaching effect on the health of our community and our planet.
Family Matters: Alternatives to Cough & Cold Medications
“Drink tea with honey! Tea with honey!” a Russian babushka shouted to one of our cold-suffering doctors on a trip years ago to Moscow. In the last issue of Health Matters, we reviewed the new warnings from the FDA about use of over the counter cough and cold preparations in infants and children. Maybe we should all listen to our Russian grandmothers a little more closely. So what CAN you use for your coughing, sneezing, congested child?
Have your child drink plenty of fluids. For babies, offer the breast or formula frequently. Offer water or other fluids between feedings for older infants or children. Besides preventing dehydration liquids may also help loosen up nasal or chest congestion.
For babies, you can use a suction bulb to gently remove nasal secretions. Remember that a baby’s nasal passages are small and that even a small amount of mucus can create a lot of noise. You may not get much out but even removing a small amount can help. Wash the bulb in between uses. You can place a few drops of nasal saline in each nostril to loosen mucus before suctioning. For older children, nasal saline drops or spray can also be used to loosen thick nasal mucus and assist with removal.
Moistening the air with a humidifier or vaporizer can also help relieve nasal congestion and cough. Be sure to clean the humidifier regularly to prevent spreading of bacteria or molds into the air.
Topical antitussives such as Vicks Vapo Rub or Mentholatum have been used for years as another method for soothing congestion and cough. Supposedly they cause a local anesthetic effect in the upper airway and relieve cough. These should be avoided in infants and young children due to the risk of camphor toxicity if ingested. Also, there has been a recent study showing increased risk of respiratory distress in infants using these products. They are thought to act as an airway irritant and may increase secretions into the airway, thus making it more difficult for an infant or young child to breathe.
As our Russian babushka suggested, there is some evidence that honey is effective in relieving cough associated with the common cold. A randomized trial from 2007 actually compared changes in cough between groups of children that were either given no treatment, honey-flavored dextromethorphan (active ingredient in robitussin), or honey. In comparison with both of the other groups, patients that received honey had improvement in symptoms as rated by their parents. They were also noted to have improvements in the severity of their cough and were felt to have had a better night of sleep. Remember that honey should not be given to children less than one year of age due to the risk of botulism.
There has always been interest in treating cold symptoms with vitamins or herbal medications. Unfortunately most of these have failed to show that they are effective. Studies of the use of zinc for the treatment of cold symptoms in both adults and children have given conflicting results. A randomized, double-blind trial compared Echinacea purpurea syrup to placebo syrup but did not show a difference amongst the groups in duration or severity of symptoms but did show that the Echinacea group had more rashes. There is also not enough evidence to recommend the use of Vitamin C in children for cold symptoms.
Also remember the importance of prevention with respect to viral infections. Teach your children about frequent hand washing during cold and flu season and the importance of covering their nose and mouth when they sneeze or cough. Also remember that the influenza vaccine is now recommended for all children and adolescents age 6 months to 18 years.
Office Notes:
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Need a Receipt? In an effort to continue reducing our paper usage, we are changing our approach to generating receipts. In the past, we have generated and mailed a receipt for every patient payment received. We’ve received feedback from several of our patients that these are not useful, so have decided to go to an “opt in” system. If you do need a receipt for your FSA or HSA or for some other reporting, please let us know – we’re more than happy to send you one. If you need one, you can add a note with your payment, call us at (503) 292-9560, or email us at info@GreenFieldHealth.com with that request.
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During these challenging financial times, it is our desire to keep your medical expenses at a manageable level. Should you receive a bill from us for your medical expenses (your coinsurance portion) and find yourself in a financial bind, please call us to discuss setting up a payment plan. We are happy to help and are here to assist you.
As winter loosens its hold and we begin to see signs of spring, we thank you again for inviting us along on your healthcare journey. As always, please let us know if there is anything that we can do for you.
Sincerely,
Your GreenField Team
Angie Ashburn, CMA, your Health Coordinator (email)
Beth Davis, your Business Office Manager (email)
Chuck Kilo, MD (email)
Cindy King, your Benefits Coordinator and Biller (email)
Connie Turner, MA, your Health Coordinator (email)
Cynthia Ferrier, MD (email)
Dana Lee, MA, your Clinical Supervisor (email)
David Hays, MD (email)
David Shute, MD (email)
Desi Lowder, CMA, your Health Coordinator (email)
Elizabeth Hays, MD (email)
Jenna Baird, CMA, your Health Coordinator (email)
Jill Arena, your COO (email)
Joel Swartzmiller, your IT Manager (email)
Kate Griggs, your Administrative Assistant (email)
Kim Walgraeve, your Marketing Manager (email)
Kristin Walker, your Program and Executive Assistant (email)
Malcolm McAninch, MD (email)
Maria Soutavong, MA, your Health Coordinator (email)
Meena Mital, MD (email)
Pam Mockenhaupt, CMA, your Health Coordinator and Biller (email)
Paula Koeller, MD (email)
Peter Casey, your Consultant (email)
Samantha Charles, your Clinic Administrator (email)
Todd Canon, MD, (email)
Vicky Van De Walker, MA, your Health Coordinator, (email)
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GreenField Health at Barnes Road
9427 SW Barnes Road, Suite 590
Portland, OR 97225
GreenField Health at NE Broadway
2606 NE Broadway, Suite C
Portland, OR 97232
Phone: 503.292.9560
Fax: 503.292.9510
Web: http://www.GreenFieldHealth.com
questions, concerns, comments always appreciated:
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