Is buying organic food actually healthier, or is it just expensive marketing? In this episode, we break down the real science behind organic vs. non-organic foods — food group by food group.

From pesticide residues on strawberries to omega-3 levels in grass-fed beef, we’ll explore what the research says about fruits, vegetables, meat, dairy, grains, eggs, and even packaged snacks. You’ll learn when going organic makes a real difference, and when you can save your money without sacrificing nutrition.

We’ll cover:

• Dirty Dozen & Clean Fifteen — which produce to prioritize for organic (Environmental Working Group, 2024)
• Nutrient comparisons in meat, milk, and eggs (Smith-Spangler et al., Annals of Internal Medicine, 2012)
• The truth about organic processed foods (Harvard T.H. Chan School of Public Health, 2023)
• How organic farming impacts the environment (Reganold & Wachter, Nature Plants, 2016

🎧 Whether you’re an organic devotee or a budget-conscious shopper, this episode gives you the facts you need to shop smarter.

References:

1. Environmental Working Group. (2024). Shopper’s Guide to Pesticides in Produce. https://www.ewg.org
2. Smith-Spangler, C., et al. (2012). Are Organic Foods Safer or Healthier Than Conventional Alternatives? Annals of Internal Medicine, 157(5), 348–366.
3. Harvard T.H. Chan School of Public Health. (2023). Organic Foods: Health and Environmental Advantages and Disadvantages. https://www.hsph.harvard.edu
4. Reganold, J. P., & Wachter, J. M. (2016). Organic agriculture in the twenty-first century. Nature Plants, 2, 15221.