Often in the spotlight, organic products are processed or grown under specific standards which minimize the use of synthetic chemicals and genetically modified organisms, also known as GMOs. Producers of certified organic products can tout sustainability of resources, as well. USDA organic products can be spotted by the green or black USDA “Organic” logo if meeting at least 95% of the standards. Those products that fully adhere to organic regulations after certification can use the USDA “100 Percent Organic” logo (1).
Nearly 70% of all non-organic produce in the U.S. show pesticide residue. Pesticide remains are present even after washing, peeling, or scrubbing. These chemicals can be harmful to the body and do remain after processing such as in non-fresh, frozen products (2). For example, imazalil and DCPA fungicides, found in citrus fruits and leafy greens, can cause changes in hormone levels, and can damage the thyroid, lungs, liver, and kidneys. These fungicides are believed to be potential carcinogens (3). Chlorpyrifos, an organophosphate insecticide used in pepper growing, is associated with deleterious effects on brain development in children and linked to developmental disabilities and reduced IQ (4). It is thought that exposure to these chemicals over time can have negative effects on human health and the environment.