What is special about organic food?

We are dedicated here at the Organic Revolution in America blog to providing our readers with unbiased information about the world of organic food. First of all, organic foods meet the same quality and safety standards as conventional foods. The difference lies in how the food is produced, processed and handled. Organic foods are produced using no synthetic materials other than a small list of fewer than 10 exceptions outlined in the legislation. Seafood production can and does meet this definition.

Organic food is produced without using most conventional pesticides, fertilizers made from 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 follows all the rules necessary to meet USDA organic standards. Organic foods are safe and provide nutritional and flavor benefits to the people who eat them. In addition to being grown and processed in accordance with organic certification requirements, organic products must also meet all applicable food safety and labeling requirements, just like any other food.

Organic foods are produced without synthetic inputs. For crops, this means production without synthetic fertilizers, herbicides, insecticides, or fungicides on land that has been free of synthetic chemicals for at least three years. Organic foods are produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to improve environmental quality for future generations.

Organic meat, poultry, eggs and dairy products come from animals that do not receive antibiotics or growth hormones. Conventional wisdom says that we should avoid foods soaked in herbicides, pesticides, and fungicides. Half a century ago, there was some truth to this: Aerosols were primitive, leaving behind chemical deposits that often survived to the table. Conventional food advocates also claim that rigorous safety assessments show that pesticide residues do not pose a threat to human health. However, consumers intuitively know that this is a bogus guarantee.

Conventionally grown fruits and vegetables contain more water and fewer vitamins, minerals and antioxidants than organically grown produce. Even organic processed foods are better for you, since manufacturers are prohibited from using many of the most harmful additives, such as hydrogenated fats, MSG, and artificial flavors and colors.