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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

Drowning In Tomatoes? Try Something Different This Year.

 

If you’re a home gardener about to drowned in tomatoes rolling in off the vines and demanding to be consumed before they go bad, hang on. Here comes a life preserver.


I chop up a small bowlful of fresh very ripe tomatoes, add chopped red onion or scallions, minced garlic, chopped fresh basil, and extra-virgin olive oil.  I sometimes add Kalamata olives. I make this dish in the morning and let it set on the kitchen table all day. By evening meal time, the flavors have melded nicely, and I serve it over hot cooked spaghetti noodles and top it with fresh grated parmesan for an easy meal on a hot summer day.


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