What is organic?
In order for a food to be labeled organic it needs to be grown and processed without using any genetic engineering procedures, or without any synthetic/artificial fertilizers (must use real fertilizers). Organic foods are grown without the use of all “-cides”, meaning no pesticides, herbicides, or fungicides. Also, the food must be grown or processed without antibiotics, preservatives, chemicals, or use of radiation. In short, the food was produced and processed in the most natural way and delivered to consumers in the purest form without any chemical tainting. To be certified organic a product must bare the USDA certification of 100% organic. This seal means the farm has been evaluated and tested by a set standard of practice and is certified after passing.
- Food is in its most natural, pure form
- No harmful pesticides, herbicides, or fungicides are used
- With the USDA 100% organic seal you know you are consuming a safe, healthy product
- Fruits and vegetables grown organically are supposedly more nutrient dense, have a higher antioxidant content (research suggests it, but more research is needed)
- In terms of buying organic meat, eggs and dairy you will be receiving a hormone-free, free-range product. Reducing the amount of foreign substances you put into your body can have positive health benefits. Think about it, do you really want to be consuming a bunch of chemicals?
- Organic farming practices are considered a more “green”, eco-friendly way of farming. Having healthier soils and the surrounding animal life is supposedly better on the actual farmer!
- Cost. Organic foods tend to be more expensive. On average, it’s been estimated that consumers spend 50% more on organic products and 100% more on meat and dairy organic options.
- Food Safety. Some organic foods do contain pesticides (they may be able to contain trace amounts and still be approved as 100% organic).