Better for you and the planet

“Without a doubt,” says pro cyclist Christine Vardaros, “organic foods are always my preference.” Many top athletes are making the commitment to fuel themselves with organically grown foods. Is organic that much better? If so, why?

What is Organic?

Organic growers use different growing methods than conventional farmers. To become certified organic, farmers must meet stringent standards for growing and processing. USDA regulations prohibit the use of genetic engineering, ionizing radiation, and sewage sludge in organic production and handling. Organic growers generally use more sustainable farming practices that conserve water and other resources.

Quality

Organically grown fruits and vegetables have consistently higher amounts of essential vitamins, minerals, and other nutrients compared to their conventionally grown counterparts. “As an elite athlete concerned about health and appearance for my sport of bodybuilding,” says bodybuilder Robert Cheeke, “I feel that organic foods give me the essential nutrients I need, without the stuff I don’t need, and provide an athletic edge over those who don’t eat organic.” In one recent study, antioxidant levels were about 30 percent higher in organic food compared to conventional food grown under the same conditions.

Uncontaminated

Organic foods are free from pesticides and other chemicals known to be toxic to the human body. As pro triathlete Brendan Brazier points out: “As an athlete the removal of stress from the body is critical to facilitate quick regeneration. The consumption of toxins such as pesticides and herbicides is an added stress on the body; it must eliminate them.” Many pesticides have severe documented effects on human health. You can avoid these damaging effects by choosing organic.