Deciphering those Organic Food Labels
Organic foods are more popular than ever with consumers in light of the increasing worries about the safety of food. Animals raised with no antibiotics or growth hormones produce organic dairy, meat, eggs and poultry. Fruits, vegetables and grains grown with no chemical fertilizers, pesticides, sewage sludge, and radiation or bioengineering methods earn the organic label, according to the USDA.
Proponents for organic food state that foods grown with organic methods are more nutritious and definitely safer than those grown with synthetic components such as the fertilizers, growth hormones, and antibiotics. The chance of ingesting chemicals puts off many people but the only way to avoid this is to purchase organic all the way, sometimes a tough proposition.
In order to earn the organic label, foods must come from farms and processing plants that are deemed organic. In other words, these entities have to be inspected by certified USDA officials to earn and maintain the organic label. Part of the inspection includes ensuring that no pesticides, non-organic materials or man-made fertilizers are used in the growth process.
Outlining Basic Organic Food Labeling
Fruits, vegetables and animal products raised organically can specify this fact on their food labels. The ability to easily tell organically grown foods from others is a big plus to conscientious food shoppers. These organic food labels do vary so it is important to decipher what each one means.
100% Organic – Except for added water and salt, any food with the 100% organic food label must be grown and processed using all-organic methods.
Organic – A regular organic food label must contain ingredients that are at least 95% organic, the water and salt as a preservative, notwithstanding. No sulfites can be used as a preserving agent. Sulfite is a popular ingredient in many food manufacturing processes and can aggravate allergies.
Made with organic ingredients – Except for the salt and water used as a preservative, 70% of the ingredients must be organic. The remaining 30% can be non-organic but cannot use known allergens such as sulfite.
Why Organic Foods are Better
With organic foods, no one has to worry that these foods were raised in a chemically enhanced environment with synthetic fertilizers, pesticides, antibiotics and growth hormones. While there are no conclusive scientific reports that state non-organic foods are hazardous to a person’s health, it has been found that some people who stick with non-organics do have minute amounts of pesticides and other chemicals in their body. In addition, the presence of antibiotics in meat and dairy products may be the reason why there are so many antibiotic-resistant bacterial infections today.
Another claim from organic food label proponents state that organic foods are more nutritious than traditionally grown foods. However, there is not enough conclusive evidence to show that there are more nutrients in organic foods than their non-organic counterparts. It is generally accepted however that organic methods are healthier, which in turn, means healthier food products. While going organic is more expensive in terms of growth and maintenance, many feel that organic food is well worth it.
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