Organic Foods and Facts

Organic foods are one of the fastest growing sectors in the food industry with sales increasing from $23 billion in 2002 to $40 billion in 2006. Organic foods don’t come without a hefty price tag, often costing 10-40% compared to their conventional counterparts. Is it really that much healthier to buy organic products? Well, it just depends on what you are most concerned about; pesticides, hormones, green farming, bioengineering, may be some reasons people pay the extra buck for organic foods.

Certified organic animal foods are produced from animals that have not received any hormones or antibiotics. Organic plant foods are grown without chemical pesticides, fertilizers made with manufactured components, bioengineering, or ionizing radiation. Currently no national standards exist for organic seafood. The content of organic and nonorganic foods are the same. The only differences are in the production and processing methods utilized. The American Dietetic Association states that the vitamin, mineral, and antioxidant levels in organic foods are no different from the nutritional qualities of conventional foods. A cookie is still a cookie nutritionally, whether it’s an organic cookie or not, and individuals should use moderation when eating either kind of cookie.

The US Dept of Agriculture (USDA) organic food label is a green and white circle. This label guarantees that the food is at least 95% organic. Foods labeled “made with organic ingredients” must consist of at least 70% organic ingredients.