When we’re purchasing an organic food product at the grocery store, most of us assume that the product is made with organic ingredients otherwise it would be a conventional food. Not so.
Foods that are completely organic – fruits, vegetables, eggs – are labeled 100 percent organic and carry a USDA seal. Foods that have more than one ingredient, such as a breakfast cereal, can use the USDA organic seal or the following labels
·100 percent organic, all organic ingredients
·Organic, at least 95 percent organic
·Made with organic ingredients, contain 70 percent organic ingredients.
Other terms on food labels, such as all-natural, free-range, or hormone-free may be important to you but don’t confuse them with the term organic. Only those foods grown and processed according to USDA organic standards can be labeled organic.
The current controversy centers on the 5% of nonorganic ingredients allowed in foods labeled organic. The 41 allowed non-agricultural products include common ingredients such as citric and lactic acid, calcium carbonate, calcium chloride, glycerin, and xanthan gum. In other words, not all organic foods are 100% organic.
Something must be working because the organic industry is worth more than $17 billion today and expected to reach $24 billion by 2010.
While the greater nutritional value of organic food is debatable, there are still reasons to purchase them. For instance, small doses of pesticides and other chemicals may have adverse effects on health Some fruits and vegetables carry a high pesticide load such as peaches, nectarines, strawberries and lettuce.
Organic food advocates feel strongly that not only are organic foods better for your health but they’re better for the planet’s health. For example, pesticides and herbicides contaminate groundwater often promoting erosion. The problem is that organic farming is too inefficient right now to meet the world’s food needs.
TO Buy or Not To Buy Consider these factors
There’s no conclusive evidence to show that organic food is more nutritious than conventionally grown food.
Organic foods must meet the same quality and safety standards as conventional foods. The difference is in how they’re produced. For instance, organic foods may spoil faster because they aren’t treated with waxes or preservatives.
Consumers often buy organic food to limit their exposure to pesticide residue. Most experts agree, however, that the amount of pesticides found on fruits and vegetables poses a very small health risk.
Many buy organic foods to keep the environment more clean. Organic farming does reduce pollution and conserve water and soil.
Organic food costs more than conventional food because of the more expensive farming methods, lower crop yields and government inspections. For instance, organic growers may hand weed vegetables to control weeks and you pay more for those vegetables.
Tips for buying fruits and vegetables – organic or not..
Buy fruits and vegetables in season to get best quality. Ask your grocer what day new produce arrives.
Read food labels carefully
Wash all fresh fruits and vegetables thoroughly with running water to reduce dirt and bacteria.
Tags: calcium chloride, controversy centers, food advocates, fruits vegetables, pesticide load