When contemplating the USDA’s explanation of the goal of organic foodsand farming, it’s easy to understand why it’s become a growing trend. It states that the objective is to “integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.” Along with the environmental advantage, many want to know the low down on the other aspects of organic food.
The medical dictionary defines organic foods as, “foods that have been produced and processed without the use of commercial chemicals such as fertilizers or pesticides or synthetic substances that enhance color or flavor. Organic foods must meet legally regulated production standards in order to use the term organic.”
To help consumers identify foods that meet this standard, a “USDA Organic” or “Certified Organic” label is attached to the item. In order to have this label, it must have an ingredient list with contents that are 95% or more certified organic. You may also see a label that reads “certified organic,” this meets these standards as well.
Here’s where it gets tricky. There are also labels that read, “made with organic” that sometimes confuse consumers. This simply means the ingredients contain 70% or more organic ingredients. These are the basics for identifying the product.
However, is there a benefit to spending your hard earned cash on these organic products? According to the Annals of Internal Medicine summary there is a lack of strong evidence that organic foods offer any substantial difference in terms of nutrition compared to the usual stuff. Ah, but there’s more. The summary also added, “Consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria.”
So there you have it, there are clear-cut environmental benefits as well as some strong potential health benefits, but it’s not going to come for free. Anthony Clavien knows that you cannot put too much focus on your health, it’s the greatest asset we have in this life.