These days, there are dozens of diets and hundreds of buzzwords used in relation to produce and packaged foods out on the market. Without a better understanding of these terms, consumers can easily get confused about what they all really mean. That said, “organic” is something you’ll see often and pretty much everywhere. The question is, do you know how the Granny Smith apple you bought last week got its organic label, why there are so many different flavors of organic out there, and what impact, if any, organic has on your health? We’ve got the answers right here.
The Definition of Organic
In the United States, the Department of Agriculture is the governing body on organic certification. The department’s goal on organic foods and farming practices is to “integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.”
In order to earn the “USDA Organic” label, a packaged product needs to comprise 95% or more certified organic ingredients. Similarly, for produce, content must be 95% or more certified organic. What this means is that these products are free of synthetic additives like chemical fertilizers, dyes and pesticides, and haven’t been processed using irradiation or genetic engineering.
You might also see the “100% Organic” label on a product; this means that all of the product’s ingredients have met the aforementioned guidelines. Meanwhile, “Made with Organic” labels mean that at least 70% of the ingredients are certified organic.
The Case for Organic
Nutrition
Folks often wonder whether organic foods and produce are better for you nutrition-wise when compared to non-organic foods and produce. Not so much. The American College of Physicians reviewed more than 200 studies and concluded that organic food doesn’t have higher levels of vitamins or minerals than their conventional counterparts except for phosphorous, a mineral that most of us get enough of in our normal diet anyway. However, by choosing to go organic, you avoid ingesting chemicals or pesticides, and in that sense, organic foods are healthier than non-organic options.
Public Health
If you’re an advocate of organic foods, you’re making a statement about public health. More specifically, by buying organic foods, you’re indirectly reducing the chance of creating a “superbug” since antibiotics aren’t added to animal feed for organic products as they are with non-organic.
Pesticides
Organic foods are much less likely to contain pesticides when compared to conventional products. In fact, according to a Stanford University study, “organic produce had 30% lower risk of pesticide contamination than conventional fruits and vegetables.” However, this doesn’t mean organic foods are necessarily pesticide-free. In fact, organic farmers can still use pesticides that are included in the USDA national list of approved and prohibited substances.
All in all, buying organic foods is ultimately a personal choice based on your level of concern about pesticides and the environment as well as your budget and taste preferences. Certainly, you’re better off health-wise buying organic when it comes to some types of produce. But this doesn’t apply in every case.
Look for our next installment, which will help you navigate between organic and non-organic when you next hit the grocery store.
Jason is Zipongo’s registered dietitian and product manager. During his off hours, you’ll find him browsing the local farmer’s markets or hosting dinner with friends. For more nutrition tips, follow him @jasonlauRD and @zipongo.
