Understanding Organic Foods: Benefits & What to Look For

Organic foods are foods that have been grown without the use of harmful chemicals that are contained in fertilizers, herbicides and pesticides. They are also grown without the addition of food preservatives or color/flavor enhancers. Guidelines and restrictions for growing and processing organic foods must be strictly adhered to in order to maintain an organic certification. Additionally, organic foods never use genetically modified food sources.

Significance

• Organic food provides nutritionally healthy food, void of chemicals and ingredients that are known and unknown as being unhealthy food additives.

Types

• Organic food is available for consumption in fresh, frozen, processed, and dried varieties.

Identification

• Food that is 100 percent organic will have a certification stamp "Certified Organic" on it. Without an organic certification stamp, a product may contain some organic ingredients, rendering the product 80 percent (or less) organic.

Considerations

• Among foods grown organically, there are twelve that require such low levels of pesticides during the growing process that they are considered safe when grown by conventional methods. These include: asparagus, avocados, bananas, broccoli, cabbage, corn, eggplant, kiwi, mangoes, onions, pineapples, and sweet green peas.

Misconceptions

• Organic food producers do use pesticides, herbicides and fertilizers; however, all are organic products.

Benefits

• Aside from the health benefits of consuming organic food, fresh organic food is presented to consumers in the freshest state due to the absence of preservatives, therefore it tastes better. Organic foods are also better for the environment; the growing process does not utilize dangerous chemicals that can contaminate the air, water and soil.

Cons of Organic Food

• Organic food can be more expensive than conventionally grown food.