Making a little sense of Organic
Making a little sense of....
Organic, non-organic, natural
100 percent organic.
To use this phrase and the seal, products must be either completely (100%) organic or made of 100% organic ingredients.
Organic.
To say this on the packaging and use the seal, products must be at least 95 percent organic.
Made with organic ingredients:
Products that contain at least 70 percent organic ingredients may say "made with organic ingredients" on the label, but may not use the seal.
Foods containing less than 70 percent organic ingredients can't use the seal or the word "organic" on their product labels. They can include the organic items in their ingredient list.
DO "ORGANIC" AND "NATURAL" MEAN THE SAME THING?
No, "natural" and "organic" are not interchangeable terms. You may see "natural" and other terms such as "all natural," "free-range" or "hormone-free" on food labels. These descriptions must be truthful, but don't confuse them with the term "organic." Only foods that are grown and processed according to organic standards can be labelled organic.
WHAT DOES CERTFIED "ORGANIC" MEAN?
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.
Before a product can be labelled 'organic,' a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet organic standards.
Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified. The specifics vary depending upon the type of food and its method of production.
For example, Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.
Organic fruits and vegetables are grown without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge; bioengineer seed or plants; or ionizing radiation.
ORGANIC FOOD, IS IT MORE NUTRITIOUS?
The answer isn't yet clear. Different studies conclude different results. However, one thing is clear, organic foods contain much less harmful toxins than conventionally grown foods.
WHY DO PEOPLE CHOOSE ORGANIC FOODS OVER NON-ORGANIC FOODS? Many factors influence the decision to choose organic food. Some people choose organic food because they prefer the taste. Yet others opt for organic because of concerns such as:
Pesticides Conventional growers use pesticides to protect their crops from molds, insects and diseases. When farmers spray pesticides, this can leave residue on produce. Some people buy organic food to limit their exposure to these residues.Organic produce appears to carry significantly fewer pesticide residues than does conventional produce. However, residues on most products - both organic and nonorganic - don't exceed government safety thresholds.
Food additives Organic regulations ban or severely restrict the use of food additives, processing aids (substances used during processing, but not added directly to food) and fortifying agents commonly used in nonorganic foods, including preservatives, artificial sweeteners, colorings and flavourings, and monosodium glutamate.
Environment Some people buy organic food for environmental reasons. Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil quality.
ARE THERE DOWNSIDES TO BUYING ORGANIC?
One common concern with organic food is cost. Organic foods typically cost more than do their conventional counterparts. Higher prices are due, in part, to more expensive farming practices.
Because organic fruits and vegetables aren't treated with waxes or preservatives, they may spoil faster. Also, some organic produce may look less than perfect - odd shapes, varying colors or smaller sizes. However, organic foods must meet the same quality and safety standards as those of conventional foods.
FOOD SAFETY TIPS
Whether you go totally organic or opt to mix conventional and organic foods, be sure to keep these tips in mind:
Select a variety of foods from a variety of sources. This will give you a better mix of nutrients and reduce your likelihood of exposure to a single pesticide.
Buy fruits and vegetables in season when possible. To get the freshest produce, ask your grocer what day new produce arrives. Or check your local farmers market.
Read food labels carefully. Just because a product says it's organic or contains organic ingredients doesn't necessarily mean it's a healthier alternative. Some organic products may still be high in sugar, salt, fat or calories.
Wash and scrub fresh fruits and vegetables thoroughly under running water. Washing helps remove dirt, bacteria and traces of chemicals from the surface of fruits and vegetables. Not all pesticide residues can be removed by washing, though.
You can also peel fruits and vegetables, but peeling can mean losing some fibre and nutrients.
Food for thought...
Dedicated to health & wellness,
Christina Della Rocca, B.A., n.d., RMT
Source: Mayo clinic, Vin Miller (Organic or not)
