Feature Articles: Food, Fitness and
Eating Well
What's with organic food?
Candance Gabel, MS, RD, LD, Associate State Nutrition Specialist, University of Missouri Extension; Leslie Hesse, Department of Health and Senior Services Dietetic Intern; Jessica Kovarik, RD, LD, Extension Associate, University of Missouri Extension
Savvy consumers are voicing their opinions about the food they purchase. No longer satisfied with conventional food, processing methods and consequently the result product, many consumers are choosing organic foods. Although more organic foods are appearing in grocery stores, what sets these foods apart?
The United States Depart of Agriculture (USDA) makes no
claims that organic products are more nutritious, taste
better or are safer than conventionally grown food. For a
food to be considered organic, it must meet specific
requirements set by the USDA. Organic refers to the way a
food is grown and processed. The USDA says organic foods
must come from certified organic farms that use only
approved organic pesticides and fertilizers. Synthetic
pesticides and fertilizers, growth hormones and antibiotics
are not to be used. Organic food cannot be genetically
modified and when processed, artificial ingredients,
preservatives or irradiation can not be used.
Foods that meet the USDA’s standards may choose to carry the
USDA’s Organic Seal. However, not all organic products
contain the USDA’s seal because use is voluntary. There are
different organic seals a food may use from the USDA:
- “100 percent organic” means the product contains only organic ingredients (except for water and salt).
- “Organic” products contain at least 95 percent organic ingredients (except for water and salt).
- “Made with organic ingredients” indicates a product contains at least 70 percent organic ingredients.
Some products that appear to be organic are not. For example, natural foods do not have specific guidelines set by the USDA. Natural foods are typically free of additives, preservatives and added flavoring, colors and other chemicals, but this does not make them organic foods.
For those looking to go organic but may not have the budget
to buy only organic food should consider choosing the
following produce that are most likely to contain pesticide
and fertilizer residue even after being washed:
Apples
Bell Peppers
Celery
Cherries
Grapes (imported)
Nectarines
Peaches
Pears
Potatoes
Red Raspberries
Spinach
Strawberries
Foods that typically contain the least amount of reside because you peel them before eating include:
Asparagus
Avocados
Bananas
Broccoli
Cauliflower
Corn (sweet)
Kiwi
Mangos
Onions
Papaya
Pineapples
Peas (sweet)
Remember, fruits and vegetables are a great source of
vitamins, minerals and other nutrients, so don’t avoid
produce. Instead, be sure to properly wash produce before
consumption.
Clean fruits and vegetables by running them under tap water,
even if the item has a non-edible skin or rind.
Each product purchased represents a consumer choice.
Organic food is not necessarily more nutritious or
better-tasting than conventional food. Instead, organic food
allows consumers to support different agricultural processes
than provided by conventional growing methods. Buying
organic can be a better choice for a consumer preferring to
support environmental-friendly growing practices, local
farmers and contribute to sustainable agriculture.
Resources:
American Dietetics Association, February 2007, from http://www.eatright.org
USDA, January 2007, from http://www.USDA.gov
FightBac, from http://www.fightbac.org
Last update: Tuesday, May 05, 2009
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