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FEATURED ARTICLE:
Organic, Natural…What’s the Difference???
"Organic" is the new buzz word these days. From cantaloupe to crackers, the word is everywhere. You might also notice phrases such as "trans-fat free", "all natural", or "organic" on packaged foods, "grass-fed" on meat packaging, and "BST free" on milk. All of these catch phrases and health claims, what do they all mean?? Sure, we all know we should be eating healthy, but in this world of a million choices in the supermarket, it’s just not that simple. Hopefully this series of articles will help bring a little clarity to this new and ever-growing world of organic and natural foods.
First off we will discuss a very misleading and misused term in the health food world, the word "natural". A label that claims the product is "natural" does not mean much. There are currently no guidelines restricting a product that contains synthetic ingredients such as artificial colors, flavors, or preservatives from calling itself "natural". Therefore, it is always a good idea to read the list of ingredients on any products simply labeled natural.
However, when it comes to "organic" the guidelines are much stricter. The U.S. Department of Agriculture has put in place a set of national standards for organic foods. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic food is produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering, or ionizing radiation. Before a product can be labeled "organic", a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.
Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Another term you might have heard lately is "grass-fed" beef. Grass is the natural diet of cows, but most feedlot cows today are fed corn, protein supplements, antibiotics and other drugs. This not only wreaks havoc on the cow’s digestive system since cows are not meant to eat grain, but it also is very harmful for our environment. The production of vast amounts of corn to feed these cattle requires huge amounts of chemical fertilizer, which in turn requires huge amounts of oil.
Another big movement today is the promotion of eating "locally". What this means is procuring the majority of your diet from sources that are not far from your home. Eating locally means that your food has traveled fewer miles to get to you, which means that the foods are fresher. Buying locally usually also means supporting smaller farms, which may take more care in the production of the foods you are buying. Another factor to consider is that fruits and vegetables lose nutrients during shipping, so the further they are shipped, the less nutrients they contain when you eat them. Supporting small, local farms also provides a sense of community and lends a personal touch in knowing the people who grew your food. Spending your dollars locally also makes for a more independent and financially strong community.
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