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Defining 'Organic'

Let's admit it: most of us  have our own definition of 'organic'  when we  speak of organic foods. Some  mean free of  antibiotics, or pesticides, or irradiation, or - in the case of animals, access to the out of doors  and humane treatment. 

"Sales of organic foods are growing by 10-20% each year and more than 10% of  fruits and  vegetables sold now are organic" states the lead of an article discussion the growing  national choice to find  and eat organic foods. Nutrition Action Healthletter (October 2012) discussed how organic is defined with various food products. Here is a summary of their discussion.


Organic  fruits, nuts, vegetables and  grains = no synthetic pesticides, no irradiation, no synthetic fertilizers, not genetically  engineered, and no  sewage  sludge applied.


 

 


Organic meat and poultry
= access to out of doors, not irradiated, no  growth hormones,  antibiotics or other drugs, raised on 100% organic feed, and  not fed  animal byproducts.





Organic eggs= hens fed 100% organic feed, no growth hormones, antibiotics, or other drugs, not necessarily cage-free or free-range.


Organic milk = cows have access to out of doors, no  growth  hormones, antibiotics, or other drugs, all cows' feed for the past 12 months 100% organic, at least 30% of cows' diet from the pasture during the primary growing season.








Organic seafood = no current official U.S. standards,USDA is working on a standard for farm-raised seafood. 


Packaged foods = "100% Organic" means that all ingredients are organic. "Organic" means that at least 95% of the ingredients are organic. "Made with organic  ingredients"  means that at least 70% of ingredients are organic.

 




Nutrition Action Healthletter is published by the nonprofit Center for Science in the Public Interest.




News

How To Store Potatoes For 20-Plus Years

     read now

 

If 20 years sounds like a long time to store potatoes, then it might surprise you to know that “fresh” potatoes in the grocery store are often 11 months old when you buy them. Modern developments in commercial food storage allow growers to store produce with a chemical (1-methylcyclopropene), which extends the shelf life of vegetables.

 

Of course, fresh potatoes won’t last 20 years, but you can dehydrate them to get that kind of long-term shelf life while maintaining nutritional value.




Now save carrots for 20 years with a dehydrator