We are dedicated here at the Organic Revolution in America blog to bringing our readers unbiased information about the world of organic food. First of all, organic foods meet the same quality and safety standards as conventional foods. The difference lies in how the food is produced, processed and handled. Organic food is produced using no synthetic material other than a small list of less than 10 exceptions described in legislation. Production of ocean seafood can and meets this definition.
Organic food is produced without using most conventional pesticides, fertilizers made with 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 taste benefits to the people who eat them. Besides being grown and processed according to organic certification requirements, organic products must also meet all applicable food safety and labeling requirements, just like any other food.
Organic foods are produced without synthetic inputs. For crops, this means production without synthetic fertilizers, herbicides, insecticides, or fungi on land that has been free of synthetic chemicals for at least three years. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.
Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Conventional wisdom says that we should avoid food that's been drenched in herbicides, pesticides, and fungicides. Half a century ago, there was some truth in this: Sprays were primitive and left behind chemical deposits that often survived all the way to the dinner table. Conventional-food proponents also claim that rigorous safety assessments show that pesticide residues are no threat to human health. Yet consumers intuitively know this is a false assurance.
Conventionally grown fruit and vegetables contain more water and fewer vitamins, minerals and anti-oxidants than organically grown produce. Even processed organic food is better for you, as manufacturers are banned from using many of the most harmful additives such as hydrogenated fat, MSG and artificial flavorings and colorings.