Gabe Sanders, PhD, NSCA-CSCS
When you go to the grocery store, you can find most produce, meats, and dairy in both conventional/ organic raised forms. Food that is organically grown is grown using a more “natural” process than conventionally grown foods. Organic farming is a method of farming that relies less on chemical fertilizers and pesticides, and more on natural fertilizers.
Organic livestock is raised using organic feed and are not given hormones or antibiotics to encourage their growth. Organic food and the organic farming process is a more environmental friendly way to produce food, as it focuses heavily on water and soil conservation. The purpose of organic farming is to mimic the way farmers used to raise their crops and livestock in the early 1900’s.
USDA organic certified vs. All Natural
Food that is deemed a “USDA organic certified” seal must meet the strict guidelines that are set forth by the United States Department of Agriculture (USDA). Organic produce must be raised without pesticides, synthetic fertilizers, and GMO’s. Organic livestock regulations require that animals be raised without antibiotics and hormones; given organic feed, and have outdoor access.
For a processed, multi-ingredient food to be considered “USDA organic certified” the item must be comprised of 95% or more organic ingredients. The label and term organic should not be confused with terms such as “GMO Free (Genetically Modified Organism),” “All Natural” and “Hormone Free.” While these food labels are refreshing to see, they do not meet the standards to be classified as USDA Organic.
For a simple list of standards set forth by the USDA for crops, livestock and multi-ingredient foods, visit http://www.ams.usda.gov/AMSv1.0/NOPOrganicStandards.
Organic vs. GMO
Organic foods are often preferred by many over other foods, especially those that have been genetically modified. GMO’s have drawn a slew of negative media attention in the past decade, mostly because GMO’s genetic makeup has been altered and engineered by humans. This is done in order to allow the particular plant or animal to grow faster and larger, but still being able to withstand the damaging effects of herbicides and other harmful chemicals. These engineered organisms are more resistant to crop diseases that can ruin a season’s harvest. Additionally, some research has linked GMO’s to serious health risks and diseases. To date, there is an ongoing and heated debate between researchers and the government-controlled company, Monsanto, who is responsible for producing a vast majority of the GMO crops in our stores today.
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Article Resource’s
de Vendomois JS, Cellier D, Velot C, Clair E, Mesnage R, Seralini GE. Debate of GMOs health risk after statistical findings in regulatory tests. International Journal of Biological Sciences. 2010; 6(6): 590–598.