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 food meets the same quality and safety standards as conventional food. The difference lies in how the food is produced, processed and handled. Organic food is produced using no synthetic material other than a short list of fewer than 10 exceptions outlined in the legislation. Seafood production can and does meet this definition.

Organic foods are 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 is following 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 labeling and food safety 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 soil and water conservation 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 chemical deposits that often survived to the table. Conventional food advocates also claim that rigorous safety evaluations show that pesticide residues do not pose a threat to human health. However, consumers intuitively know that it is a false guarantee.

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