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OUR CORNER: Going organic a pleasant surprise
During the past two weeks I’ve been conducting an experiment involving organic food.
Whenever I’ve heard people laud the benefits of organic food I have listened with some suspicion as they marvel over the difference in flavor between the stuff supposedly pumped full of chemicals, hormones and other scientific abominations and the pristine versions free scientific alteration.
It is easier and cheaper than I expected to eat organic foods, but the flavor difference seems to apply to only certain items. In the interest of full disclosure, most of the organic food I’ve eaten came from a supermarket. I apologize to any true organic food connoisseurs who are appalled by this transgression.
My first purchases were at a health food store.
Initially my suspicion regarding price appeared to be confirmed as I walked the aisles and noticed small packages of organic snacks which cost about as much as a Starbucks beverage. In the produce section I found a narrower selection than at a larger store, but was pleasantly surprised by the prices. For the record, the beets were considerably less than $4 and I left with a tomato, a kiwi, hearts of romaine lettuce and a granny smith apple. To be really adventurous, I picked up a raw food bar for a snack. The flavor of the salad did not impress me any more than a nonorganic version does.
Depending on which foods one buys, the price difference between organic and inorganic foods is surprisingly negligible, but the taste isn’t always better.
Based on my own research, this organic food diet is a pleasant improvement. My fridge is stocked with tasty fruits and vegetables (beside a hefty assortment of soda) and I feel better about what I’m putting in my body.