After considering the thoughts presented at the Healthy Living Summit last August, as well as the additional information I was already well aware of, I made the decision to switch to purchasing only organic dairy.  Overall, it’s been a smooth transition.  My swag bag Stonyfield coupons got the change off to an easy [...]]]> I have a dilemma.

After considering the thoughts presented at the Healthy Living Summit last August, as well as the additional information I was already well aware of, I made the decision to switch to purchasing only organic dairy.  Overall, it’s been a smooth transition.  My swag bag Stonyfield coupons got the change off to an easy start, finding organic cheese hasn’t been a struggle, and I’ve discovered multiple suppliers of organic ice cream when the occasional craving strikes.  I feel better about the dairy I choose to consume, and I am glad to be supporting the organic industry that I strongly believe in.

But, there has been one drawback, and its name is Oikos.

I always say that I am grateful for my affinity for unprocessed, simplistic, whole foods.  I prefer the taste of natural nut butters to Jif and Skippy; I enjoy plain yogurt over sugar and HFCS-laden flavors; I love the earthy, nutty flavors of whole grains, as opposed to their refined relatives.  

When making the organic dairy shift, I made peace with the extra $4 a week I’d need to spend in order to purchase the only brand of organic Greek yogurt, Stonyfield‘s Oikos.  The money might add up over time, but I made a commitment, and I am sticking to it.

Much like I prefer fresh fruit to that canned in syrup, or old-fashioned rolled oats to instant, I wanted to like organic Greek yogurt over its conventional shelf-mates.  

Previously, my tastebuds were loyal to Fage, for the thickest and richest 2% yogurt in, well, the world.  My wallet was less committed, however, so I switched to the Trader Joe’s brand, which, while not on par with Fage, was a worthy alternative.  Chobani is a nice option as well, though their 2% is hard to find, and I enjoy low fat over fat free.  

I’d put Oikos in the number four spot.  I don’t dislike it, but I know there are options out there that I enjoy more.  It’s only made fat free, which probably contributes to my taste issue.

So, what to do?  AgroFarma, which produces Chobani, states that they “use organic farming practices” to produce their dairy.  Both Fage and the Trader Joe’s brand sport a stamp advertising that their cows aren’t treated with rBGH.  But I have to wonder, what holds these companies back from becoming certified organic?  There is cost involved, and perhaps that is the issue – but it’s impossible to know for sure.

I really love Stonyfield’s mission and would like to support them.  I’d rather not have my dollars go to the conventional dairy industry, and as this is a debate about principle, I don’t think it’s a case of “everything in moderation” – but my mind is still saying one thing, while my mouth says another.  Hence, my conundrum.

Do you think the “all natural” statement is good enough, or does it need to be organic?  Do you ever have this dilemma?

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