Organic vs. Conventional

Organic vs. Conventional

Organic is a label applied to food that has been grown, harvested and transported without the use of conventional pesticides, fertilizers, sewage sludge, bioengineering, or ionizing radiation.  Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.  Some organic farmers and manufacturers emphasize the use of renewable resources and environmental conservation. Before a product can be stamped with the official organic label, the farms and facilities where the food comes from must pass inspection and receive certification.  If a food bears the USDA organic stamp it is at least 95% organic.  However, not all organic products are marked with this seal, so you must read package labels for chemicals and look out for signs or ask the staff at your local supermarket.  Be aware of the term “natural” which is not the same as “organic,” and that claims such as “free-range” and “hormone-free” can appear on products that are not organic.

Although the USDA makes no claims that organic food is safer or more nutritious than conventional foods, it’s my firm belief that eating organic is better for you as well as for the environment.  I personally follow a diet that is 80 to 90% organic, and not only do I feel great, but I also appreciate the superior quality and flavor of organic foods.  Food and agriculture are big business, and a lot of the things you’re buying in the supermarket have been produced by corporations that care far more about their profits than your health.  Many people wait until they are suffering from cancer, acid reflux, irritable bowel syndrome, diabetes or some other disease before they pay attention to the quality of their food; eating organic is one more way of taking control now, and ensuring you are giving your body top quality fuel.