Why organic food matters; protecting our family’s health

As parents, we want nothing more than to give our children the best possible start in life. While we carefully choose their toys, schools, and activities, one of the most important decisions we make daily often goes unnoticed: what we put on their plates. The choice between conventional and organic food isn’t just about taste or trends—it’s about protecting our children’s developing bodies from a hidden burden that could impact their health for years to come and protecting our health as we get older.

The hidden cost of chemical contamination

Children’s bodies face a unique challenge when processing contaminated food. Due to their smaller frames and developing organ systems, they absorb proportionately higher quantities of pollutants than adults. When we eat, our bodies work tirelessly to convert these contaminants into water-soluble compounds that can be eliminated through our kidneys. This detoxification process is energy-intensive, requiring an astounding 70-80% of our total energy reserves.

For children, this presents a critical problem. Their small bodies must work overtime to process the same chemical load that challenges adult systems, leaving less energy available for growth, learning, and immune system development. This is why children actually need larger amounts of high-quality, nutrient-dense food than many parents realise.

Understanding children’s nutritional needs

According to United Nations Guidelines, children’s caloric needs scale dramatically with age:

• Newborns require 300 calories daily
• Toddlers (ages 1-2) need 1,000 calories daily
• Five-year-olds require 1,600 calories daily
• Adults need 2,000-2,700 calories depending on lifestyle and location

However, it’s not just about quantity; it’s about quality. When children consume foods laden with colourings, additives, and preservatives, their bodies must divert precious energy and nutrients toward detoxification rather than growth and development.

The allergy & immunity connection

Consider tartrazine (E102), a common yellow food colouring approved for use in foods yet known to trigger asthma in sensitive individuals. Small children face significantly higher risks of allergies and asthma than older children, making exposure to such additives particularly concerning.

While some exposure to environmental agents can help build immunity—the so-called “germ theory” of allergy protection—this doesn’t mean we should be exposed to unnecessary chemical burdens. The key is distinguishing between beneficial challenges that strengthen the immune system and harmful chemicals that compromise it.

The power of organic evidence

A groundbreaking study published in Environmental Health Perspectives provides compelling evidence for organic food’s protective effects. Researchers measured exposure to two common organophosphorus pesticides—malathion and chlorpyrifos—in 23 elementary students by testing their urine.

The results were remarkable. Immediately after switching to organic versions of foods the children normally ate (fruits, vegetables, juices, pasta, cereal, and snacks), pesticide concentrations in their bodies dropped to non-detectable levels. Dr Chensheng Alex Lu from Emory University noted that this dramatic decrease occurred “immediately after substituting organic food items” and persisted until conventional foods were reintroduced.

This study is particularly significant because researchers used organic versions of the same foods children typically consumed, proving that the protective effect came specifically from choosing organic rather than changing the overall diet.

Which foods matter most?

Years ago, we included in our newsletter a summary on the Environmental Working Group (EWG) report, which analysed nearly 43,000 tests conducted by the US Department of Agriculture and FDA to identify the most heavily sprayed conventional crops. While specific rankings change annually, certain fruits and vegetables consistently appear on the “Dirty Dozen” list of most contaminated produce.  The Dirty Dozen list was updated in 2025 and of the 47 items included in their analysis, these 12 fruits and vegetables were most contaminated with pesticides:

• spinach
• strawberries
• kale, collard, mustard greens
• grapes
• peaches
• cherries
• nectarines
• pears
• apples
• blackberries (a newcomer to the list)
• blueberries
• potatoes (the most consumed vegetable in the US, also joined the year’s list)

Prioritising organic versions of these heavily sprayed crops can provide maximum protection while managing food budgets effectively.

Creating a healthier home environment

Protecting our children and ourselves extends beyond food choices. In our homes, we can:

• Avoid chemical cleaning sprays
• Use hydrogen peroxide instead of bleach (it produces oxygen rather than chlorinated compounds when it froths)
• Ensure good ventilation, particularly in bedrooms
• Choose natural fibre clothing and bedding when possible
• Provide filtered water for drinking and cooking

The bottom line: an investment in our future

Choosing organic food isn’t about perfection—it’s about making informed decisions that support health and development. When we reduce the chemical burden through organic choices, we free up the bodies’ energy and resources for what matters most: growing, learning, and thriving.

The research is clear that organic diets provide immediate and dramatic protective effects against pesticide exposure. By choosing organic versions of the foods our our favourite foods, we can significantly reduce the toxic load without changing our diet or fighting mealtime battles with our children.

In a world where we cannot control every environmental factor we encounter, choosing organic food represents a powerful, actionable step we can take daily. It’s an investment not just in our immediate health, but in our lifelong wellbeing and our bodies’ ability to function optimally.

When we choose organic, we’re not just feeding our bodies, we’re protecting our future.