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Organic Foods – Understanding the Label
The United States is a land of paradox. We are overfed yet undernourished. We have available to us an abundance of nutrient dense food and we take in huge amounts of calories, but we have daily deficiencies in vitamins and minerals.
Advocates of organic farming explain that reversing the decline in the nutrient density of high-yield conventional crops is a primary reason why organic farming has become so important to consumers. The movement itself started as a reaction to the industrialized nature of the food system. Rather than use chemical pesticides and fertilizers, organic farmers emphasized composting and other methods to improve soil nutrition and bolster the natural disease-fighting nutrients in plants. Small, local production was the name of the game.
Food safety, quality (taste and nutrient density) and where and how the raw ingredients were grown, and then processed and manufactured into a final product, are also part of this health equation. Indeed, most people who purchase organic foods believe that the foods themselves are more nutritious, safer and tastier than conventionally grown foods.
Pros, Cons of Organic Foods
Organic clothes, organic food, organic cleaning products – the word “organic” seems to be the hottest trend right now. However, before you jump on the organic bandwagon, it is important to identify the pros and cons of purchasing and consuming organic foods. It may be hard to identify the differences with an untrained eye. At the grocery store, both the non-organic and organic fruits and vegetables look fresh and healthy, so why do the organic foods cost as much as twice as much? The trend has moved beyond the produce aisle and into the shelves of the grocery store aisle, leading to the introduction of drinks, dried fruits, bread, yogurt, cheese and dozens of other food products.
Many Americans harbor increasing concerns about food safety and genetically modified food products. “Organic” when used on the label of a food product means that the food has been grown on land that has been chemical free for at least three years. Food crops labeled organic must also be grown without the use of pesticides or other chemicals. Finally, they must be processed and packaged without the use of artificial preservatives, colorings or any other additives.