Organic foods: Are they safer? More nutritious?

Organic food, once only available in health food shops, is now found in the majority of grocery stores. This has caused a little problem in the produce section.

You can, for example, choose an apple that’s been grown using conventional methods. You can also choose an organic apple. Both apples are red, firm, and shiny. Both apples are rich in vitamins and fiber. Neither apple contains fat, sodium, or cholesterol. Which apple should you pick? Before you buy, make sure to do your research.

What is organic farming?

The term “organic” refers to the farming and agricultural products that farmers produce. Fruits, vegetables, grains, and dairy products like milk and cheese are all included in this category. The following goals are met by organic farming:

• Improve soil and water quality
• Reduce pollution
• Farm animals (livestock) need to be able to live in a healthy and safe environment.
• Natural farm animal behavior
• Promote a self-sustaining resource cycle on a farm

Organic farming does not allow the following materials or methods:

• Addition of nutrients to the soil with synthetic (artificial) fertilizers
• Sewage sludge is used as fertilizer
• Synthetic pesticides are the most common pesticides used for pest control.
• Radiation (irradiation) is used to prevent food from spoiling or eliminate pests or diseases.
• Genetic engineering is the use of gene technology to alter the genetic makeup (genetic makeup) of plants in order to increase disease resistance or pest resistance or improve crop yields.
• Antibiotics and growth hormones in farm animals

Materials or practices used in organic crop farming include:

• Compost, farm animal manure (green manure), or plant waste on the field to improve soil quality
• Rotating plants to maintain soil quality and to prevent pests or diseases from recurring.
• Cover crops are used in order to avoid soil erosion when land is not being used and also for soil improvement.
• Mulch is a great way to control weeds
• Use insect traps or insects to control pests
• Some natural pesticides and a few synthesized pesticides are approved for organic agriculture. They should be used only rarely, as a final choice, and in coordination with other methods. USDA organic certifying agent

The following are some of the organic farming practices for farm animals:

• Access to healthy living conditions and the outdoors
• When grazing season is in full swing, pasture feeding should provide at least 30% of the nutritional requirements for farm animals.
• Animals can eat organic food.
• Shots that protect against disease

Check the label to see if it says organic or not. Check the label

The U.S. Department of Agriculture has established a program for organic certification that requires all organic foods to meet strict government guidelines. These standards regulate how food is produced, handled, and processed.

All products labeled organic in the description or on packaging must be 100% organic. USDA certified. The producer can also use an official if it is approved. USDA Seal Organic.

You can also find out more about the following:  USDA Producers who sell organic food for less than $5,000 per year do not need to be certified. These producers are required to follow guidelines for the production of organic food. They don’t have to go through certification. They can label products as organic. They can label their products as organic, but they cannot use the official USDA seal organic.

• 100% organic. This label can be used to identify organic foods such as fruits, vegetables, and meats that contain only one ingredient. This label can be applied to food products with multiple ingredients if they are all certified organic except for water and salt. These can have a USDA seal.
• Organic. Salt and water are not included in the organic label. Items that are not organic must come from a USDA list of approved ingredients. They may also have a USDA seal.
• Made with organic. A product that contains at least 70% organic ingredients may be labeled “made with organic.” A breakfast cereal, for example, might be marked as “made with organic oatmeal.” Ingredients must be listed in the list. These products cannot carry a USDA seal.
• Organic ingredients. A product that contains organic elements but has less than 70% certified organic ingredients cannot be labeled organic. It can’t also carry a USDA seal. ComponentsThe list of ingredients can identify organic elements.

Is ‘natural’ the same as ‘organic?

The terms “natural” or “organic”, however, are not the same. “Natural” usually means the product does not contain artificial flavors, colors, or preservatives. The label “natural” does not refer to the materials or methods used to produce the food ingredients.

Be careful not to confuse organic food labels with other labels. Certified organic beef guidelines, for example, include access to pasture during the grazing period of at least 120 consecutive days and no growth hormones. Brands such as “free-range”, “hormone-free”, or “hormone free” do not mean that a farmer has followed all the guidelines for certification.

Organic food: is it healthier or more nutritious than conventional foods?

Some data show that organic foods may have health benefits when compared to foods grown with the conventional (usual) method. These studies have revealed differences in fare. There is little information available to show how these differences could have a positive impact on health.

The following are some of the potential benefits:

• Nutrients. Studies show that organic produce has a small to moderate increase in certain nutrients. Organic produce could have higher levels of antioxidants and flavonoids with antioxidant properties.
• Omega-3 fat acids. Higher levels of omega-3 fatty acids are usually caused by the feeding requirements for organic farm animals (livestock). This includes feeding grass to cattle and alfalfa. Omega-3 fatty acid — a type of fat — is more heart-healthy than other fats. Organic meats, eggs, and dairy products contain higher levels of omega-3 fatty acids.
• Toxic Metal. Cadmium, a chemical that is naturally present in soils but is also absorbed by plants, is a toxin. Comparing organic crops to conventionally grown produce, studies have revealed much lower levels of cadmium in grains. However, this does not apply to fruits and vegetables. The lower cadmium content in organic grains may be due to the organic farming ban on synthetic fertilizers.
• Pesticide residue. Organically grown produce contains lower levels of residues compared to conventionally grown produce. The maximum residue levels allowed for conventional produce have changed. In many cases, the levels of residue have been reduced. Pesticide residues may be present in organic produce due to pesticides used for organic farming or airborne pesticides from traditional farms.
• Bacteria. Meats that are produced with conventional methods can have higher levels of dangerous bacteria types, which may not be treatable by antibiotics. Organic foods are at the same risk as traditional foods for contamination by bacteria.

What are the downsides of buying organic food?

Cost is a common concern when it comes to organic food. Organic food is often more expensive than foods produced using conventional methods. The higher prices are partly due to the more costly forms of farming.

Food Safety Tips

Keep these tips in mind whether you choose to go 100% organic or mix conventional and organic food:

• Select a variety from different sources. This will give you a greater variety of nutrients and reduce your exposure to pesticides.
• When possible, buy fruits and vegetables that are in season. For the freshest produce available, ask your grocery store what’s in season. You can also purchase fresh produce at your local farmers’ market.
• Carefully read food labels. Organic or organic-based products do not necessarily mean they are healthier. Some organic products can still contain high levels of sugar, sodium, fat, or calories.
• Scrub and wash fresh fruits and vegetables under running water. This helps remove dirt and germs from the fruit and vegetable surface. Cleaning won’t get rid of all pesticide residues. By throwing away the outer leaves from leafy vegetables, you can reduce contaminants. Peeling fruit and vegetables may remove impurities, but it can also reduce nutrients.