The Definition of "Organic"

Since I began writing about nutrition on this blog, I have had many people ask me "So what does the term 'organic' actually mean?" The word is obviously being used in some very wacky and unconventional ways these days -- for example, my parents discovered "organic photography" at a local art show recently and we are all still scratching our heads trying to figure out what the heck this means! -- and so it's no wonder the average consumer is confused. In order to educate myself so that I can better answer this question when asked, I just did a bit of research and stumbled upon the following information on the Parents.com website that I thought I would share:

Q: What does the term organic mean?

A: According to the National Organic Program of the United States Department of Agriculture (USDA), organic farmers use renewable resources and growing methods that conserve soil and water. Crops are produced without conventional chemical pesticides and without fertilizers made with synthetic materials or sewage. Animals raised on organic farms for meat, eggs, or dairy products eat organic feed, have access to pasture, and are free of antibiotics and growth hormones. Organic regulations also prohibit bioengineering (e.g., genetically engineered and/or cloned products) or irradiation in processing.

[Julie's note: In the book Fast Food Nation, the author, Eric Schlosser, talks about irradiation. He explains that the practice has become popular as a way to kill the e-coli bacteria which has been found in our food supply in recent years. Instead of focusing on the primary causes of meat contamination -- the feed being given to cattle, the overcrowding at feedlots, the poor sanitation at slaughterhouses, poorly trained slaughterhouse workers, and lack of stringent government oversight -- the meatpacking industry and the USDA now advocate using this technological solution instead. To further the point, I read another article recently which explained that cattle which are grass-fed are actually NOT infected by e-coli; it's only cattle which are corn-fed who develop this disease. Apparently, because cows are unable to properly digest corn, their stomachs become extremely acidic (remember, cattle are grass eaters by design and the only reason that we now feed them corn is because it is a cheap food supply for farmers and because corn diets create the high-fat, marbled beef that so many American consumers now crave!) Unfortunately, though, this acidity creates prime growing conditions for e-coli. According to this study, corn-fed cattle which are later switched to being grass-fed experience an 80% reduction in the amount of e-coli in their stomachs; by comparison, cattle that are grass-fed from day one have little or no e-coli.

So while killing off e-coli bacteria via irradiation might sound like a great idea at first glance, Schlosser points out that the only way that beef can become tainted with e-coli in the first place is if it has come into contact with contaminated feces during the slaughter process. And so, while irradiation might be effective in killing any and all e-coli bacteria on the meat -- which is great -- in the end, you'll simply be eating irradiated beef mixed with or covered in irradiated poop.

Oh my Lord, I cannot think of anything more disgusting! I think I'll just try my best to eat grass-fed beef and avoid contaminated meat in the first place, thank you very much.]

Q: How do I know if a food is organic?

A: If a product is labeled organic, you can be sure it is, says USDA spokesperson Joan Shaffer. By law, companies can't use that label unless their operation has been certified organic by a USDA-approved agent. You can also look for the USDA Organic seal, which tells you that the product is at least 95 percent organic and that the manufacturer has met national organic standards for processing and handling.

Q: Why are organic foods so much more expensive?

A: That higher price tag (especially for meat, eggs, and dairy products) is because organics cost more to produce, from start to finish. For one thing, farmers have to follow the strict certification regulations, which takes extra time and labor. Crop yields are also lower because farmers can't use conventional chemicals that boost production. Raising animals is also pricier: Organic feed is more expensive, and giving animals room to roam in pastures ups overall farming costs as well.

Q: Are organic foods better for my children's health?

A: Opinion is split. Though the USDA and the Food and Drug Administration (FDA) consider irradiation and the use of growth hormones and antibiotics safe, some parents still choose to avoid them by buying organic meat, eggs, and milk.

[Julie's note: Don't forget that the FDA is also the organization which approved the use of butane lighter fluid in McDonald's Chicken McNuggets!! I will give them the benefit of the doubt and assume they did so because they consider butane additive to also be "safe" -- just like the practices above -- and they are not intentionally trying to kill our children. But either way, I don't have much faith anymore in the FDA's decision-making ability.]

Pesticides are another major issue in the organic debate. Many scientists, including Carl Winter, Ph.D., director of the FoodSafe Program at the University of California at Davis, maintain that the typical levels of conventional pesticides in the diet aren't a health concern, while proponents of organics argue that the fewer pesticides, the better -- especially for children, who may be more vulnerable to toxins.

[Julie's note: According to a 2003 University of Washington study, the pesticide levels in children who eat a diet of conventionally produced food are six times higher than for those children who eat a diet of organic food. Common sense -- and stage 3 colon cancer -- make me think that this cannot possibly be safe.]

From there it gets trickier, because while organic farmers don't use conventional pesticides, they may still use natural versions, which are not completely safe either. However, if you'd like to reduce your child's exposure to conventional pesticides, organic produce is for you. "Kids get a higher percentage of their calories from fruits than adults do, so buying organic can make a difference," says Julie Upton, R.D., a spokesperson for the American Dietetic Association. And organic fruits and vegetables have been shown to contain less pesticide residue than regular produce. You can peel conventional produce to get rid of some residues, but that also removes valuable nutrients and fiber. In any case, the same precautions apply to all produce: Rinse thoroughly before eating to wash away any pesticides or germs. No matter which you choose, most experts agree: The health benefits of eating plenty of produce -- organic or otherwise -- outweigh the potential risks.

Q: Is organic food more nutritious?

A: There's no widely accepted scientific evidence that organics are nutritionally superior. However, one recent study has shown that organic fruits and vegetables have more phytochemicals--naturally occurring substances that seem to help humans fight disease. One possible reason: Plants untreated with pesticides produce more of these substances to ward off bugs and disease naturally. But right now, experts don't know what levels of phytochemicals are beneficial, so it's unclear whether the extra levels make a difference to your child's health. On the flip side, though, just as pesticide-free plants churn out health-boosting phytochemicals, plants undergoing stress from fighting bugs produce natural toxins--and these are also potentially harmful to humans in large amounts.

[Julie's note: I've read quite a bit about this idea and will definitely write more soon!]

Q: I shop at farmers' markets. Is that produce considered organic?

A: Not necessarily. A farm must be certified organic under USDA regulations to sell organic produce. So unless the label says so, chances are, it's just fresh-picked--not organic.

[Julie's note: In my experience, there are also many farmers at the farmer's market who grow organic produce but just don't go through all the necessary steps to become officially certified and, therefore, cannot label their produce as such. Instead, these farmers rely on the personal relationships that they develop with consumers to spread the word that they are organic. So don't necessarily assume that, just because a stand at the farmer's market does not say 'organic', that the food has not been grown under all the necessary conditions.]

Q: Is natural the same thing as organic?

A: Not at all. The term organic on a food label guarantees a specific method of growing and processing food, while the word natural simply means free of anything synthetic, such as artificial flavors, colors, or preservatives. It doesn't promise anything about how the food was grown or processed.

Q: What about packaged organic products like cookies or pasta?

A: When it comes to packaged products, an organic label doesn't automatically make it good for you; just look at the rows of organic potato chips at health-food markets. As for cookies and pastas, grains don't typically have high levels of pesticide residue anyway, so the organic label is probably irrelevant to safety. And, as always, you still need to read labels, since processed organic food can be loaded with fat, calories, sugar, and salt.

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