FAMILY MEDICINE® COLUMN

By John C. Wolf, D.O.Associate Professor of Family Medicine Ohio University College of Osteopathic Medicine

READER ASKS -- IS HOME-GROWN FOOD "CLEAN AND SAFE"?

Question: In the last few weeks many of my neighbors have been starting their gardens. I've never been much of a gardener myself, and I wondered how the safety and cleanliness of backyard produce compares with the commercially grown stuff I buy at the grocery store.

Answer: First, let me admit my bias. I am a gardener. Each summer I plant and tend a garden -- as all of my neighbors are aware. In answering your question, I'll try to stick to the objective medical facts, as best as I can determine them. But, please keep in mind that medical research on nutrition is fraught with difficulty. One of the major problems is that a change in diet usually only causes a slow and subtle change in health. It is very hard, then, to know when these changes can be attributed to diet rather than to hereditary or environmental factors. 

When we look at the issue of home-grown versus commercially prepared food, we have to not only look at fresh produce but at commercial versus home canning. Improper canning techniques can result in food poisoning due to the bacteria Clostridium botulinum. The spores of this bacteria can withstand boiling temperatures for several hours; and after cooling to room temperature, they can germinate and begin to produce toxin. Leaving the food at room temperature for hours greatly increases the risk of toxin production. Then, this bacterial toxin-laced food becomes a potent poison. Just tasting a small quantity of contaminated food can result in death. Even with the best care available today, 20 percent of poisoned individuals die. 

Ingestion of improperly home-processed vegetables, fruits, meats -- such as ham, bacon, sausage and jerky of all types -- and seafood is the cause of most cases of botulism. Even fresh garden produce can be contaminated with the ubiquitous spores of C. botulinum and, therefore, can also produce food-borne botulism. 

Fortunately, the methods of food preparation and canning used in commercial facilities make this potentially fatal illness quite uncommon. Following currently recommended home canning methods -- these are not necessarily the same ones Mom used -- also greatly reduces the risk for home-canned food. So, on this score, it is a close call, but the commercial foods win. 

On the topic of flavor, the commercial foods usually place a distant second to home-grown fresh produce. Home-canned and frozen produce is usually equal to, or superior to, the best commercial products and considerably more flavorful than the least desirable brands. Score one for the home-grown side. 

All commercial foods are grown with the use of pesticides, herbicides and fertilizers. Many of the products are then treated with other chemicals to reduce spoilage, improve appearance, or in other ways to increase the value of the product. The U.S. Department of Agriculture has determined a "safe level" for each of these products and, in general, foods produced commercially are at or lower than this level. Home-grown produce, in contrast, may have even higher levels of these chemicals because the gardener fails to follow label directions. On the other hand, the gardener may use none of these chemicals at all. Therefore, this part of the debate gets a split decision. 

If you tally the points, you'll note that we have a tied score so far. However, there is one other aspect that tips the scales. The greatest benefit from gardening may be the joy of the activity. I enjoy being outdoors, working the soil and nurturing the plants almost as much as I enjoy consuming the succulent, fresh produce. Believe me, no trip to the grocery store is as rewarding. Score one for the garden. So, if you'll let me count this "bonus point," I'll be happy to declare the home grown produce the winner in overtime. 

"Family Medicine" is a weekly column.

To submit questions, write to: John C. Wolf, D.O., Ohio University College of Osteopathic Medicine, Grosvenor Hall, Athens, Ohio 45701.

Past columns are available online at http://www.FamilyMedicineNews.org.