Demand for organic food has never been higher, with nearly half of all households buying some pesticide-free produce. However, organic foods can cost twice as much as non-organic, prompting the question: is it worth it?
Harley Street nutritionist Rhiannon Lambert has examined the issue, noting that there is 'not enough strong evidence' to prove organic food provides more health benefits. She advises that while organic may reduce exposure to pesticide residues and antibiotic-resistant bacteria, toxin levels in regular produce are within safety limits.
Lambert highlights the Environmental Working Group's 'Dirty Dozen'—foods with highest pesticide residues, such as apples and spinach—and suggests buying these organic. Conversely, she lists 'Clean Fifteen' items like asparagus and avocados, which rarely contain much residue and are safe to buy non-organic.
She warns against avoiding fruits and vegetables if organic versions are unavailable, as a thorough rinse with tap water can remove most residues. Lambert also stresses that 'organic' does not mean 'healthy', citing organic crisps, fizzy drinks, and ice cream as examples of junk food.
