When buying organic products, learn how to read labeling to make sure you are eating what you think you are
By: Sabina Beesley
It used to be that you had to go to specialty stores to find organic foods. Today, you can find organic food in the aisles of almost every supermarket as more and more consumers are coming to embrace the benefits of eating these products.
The difference in organic versus conventional foods begins in the production process.
Organic farmers use agricultural management practices that promote healthy ecosystems. That means no genetically engineered seeds or crops, sewage sludge, long-lasting pesticides, herbicides or fungicides. Organic farmers release natural predators to control pests, eliminating the need for chemical insecticides that remain in the soil for years. And unlike the animal manure and fertilizer used in conventional farming, the use of manure in organic production is highly regulated.
In addition, organic farmers engage in organic livestock management that promotes raising animals free of antibiotics or growth hormones. The animals are fed only organic feed and must be raised in natural living conditions appropriate for their species. That means fresh air, clean water and access to the outdoors.
Finally, organic food processing protects the integrity of the product by disallowing irradiation and synthetic preservatives. It also disallows the use of artificial coloring, which may cause tumors and cancer.
Because of the increased labor required, higher losses and shorter shelf life, organic foods cost more to produce and to purchase. Despite the higher costs, many people prefer to purchase organic products to support the environment and the farmers who use ecologically friendly methods to protect water resources, increase the land’s productivity and limit the toxic and long-lasting chemicals that pollute the earth.
While organics foods do not necessarily provide more nutrition than their conventionally grown counterparts, people choose to eat organic foods because they provide less exposure to antibiotics, growth hormones, additives and artificial ingredients.
Organic foods are spared the application of potentially harmful, long-lasting chemicals that may disrupt hormones and other systems in the body. Many pesticides approved by the Environmental Protection Agency (EPA) were registered long before extensive research linked these chemicals to cancer and other diseases. Now the EPA considers 60 percent of all herbicides, 90 percent of all fungicides and 30 percent of all insecticides as potentially cancer-causing.
Foods considered most vulnerable to the addition of too many pesticides, growth hormones and antibiotics include apples; bananas; grapes; pears; stone fruits such as peaches, nectarines and apricots; strawberries, raspberries and cherries; celery; corn; green beans; peppers; potatoes; spinach and greens; tomatoes; beef, chicken and pork; dairy products such as milk, cheese, butter and yogurt; baby food, and coffee.
When buying organic products, learn how to read labeling to make sure you are eating what you think you are.
To be labeled as Certified Organic, the product has to be certified by a private certifying agency or a statement government agency that is fully accredited by the U.S. Department of Agriculture (USDA).
100 percent Organic means that the product must contain only organically produced material, excluding water and salt. The name of the certifying agent must appear on the package. The use of the USDA "organic" seal is optional.
Organic means the product must be at least 95 percent organically produced. The remainder must consist of nonagricultural substances on the USDA-approved national list of non-organically-produced agricultural products that are not commercially available in organic form. One large category here is spices.
Made with Organic Ingredients means the product must contain at least 70 percent organic ingredients. As with the "Organic" label, the remainder must be on the USDA-approved national list. Use of the USDA "organic" seal is prohibited.
Products labeled as Natural have no certification or inspection system. Natural is often used in the labeling of a product to imply that it is healthful, but natural only means that the product has undergone minimal processing. Natural is not be confused with organic labeling, which does have a certification system.
The Nutrition Program at University Medical Center at Princeton is dedicated to helping individuals make wise food choices and develop healthy eating habits that will last a lifetime. In addition to personalized programs, UMCP nutritionists offer wellness seminars for community and professional groups and schools.
For more information or to schedule an appointment, please call (609) 497-4251. For information about upcoming seminars on nutrition, visit www.princetonhcs.org/calendar.