What Makes a Food 'Organic'? continued...
When buying organic, look for the following regulated terms on food labels:
- Food labeled "100% organic" has no synthetic ingredients and can legally use the USDA organic seal.
- Food labeled "organic" has a minimum of 95% organic ingredients. It is eligible to use the USDA organic seal.
- Food labeled "made with organic ingredients" must contain at least 70% organic ingredients. It is not eligible for the USDA seal.
- Meat, eggs, poultry, and dairy labeled "organic" must come from animals that have never received antibiotics or growth hormones. "It is almost impossible to get organic meat," Nestle notes.
It should be noted the USDA has yet to set standards for organic seafood or cosmetics. Most cosmetics are blends, including ingredients that may or may not be organic.
Experts recommend spending most of your organic food dollars on produce, as it is most likely to contain pesticides.
Organic Food and Your Health
The USDA makes no claims that organic foods are safer, healthier, or more nutritious than conventional foods. There is also little research on the health outcomes of people who eat primarily organic diets.
Government limits do establish the safe amount of pesticides that can be used in growing and processing foods, and the amount of pesticide residue allowable on foods.
According to the EPA web site, because kids' immune systems are not fully developed, they may be at greater risk from some pesticides than adults. The web site also notes that the 1996 Food Quality Protection Act set tougher standards to protect infants and children from pesticide risks.
The Price of Buying Organic Food
Just how much more expensive is it to go organic? You can expect to pay 50%-100% more for organic foods. That's because, in general, it is more labor-intensive, and without the help of pesticides, the yield is not always as favorable.
To maximize your organic food dollar, the Environmental Working Group, a nonprofit organization based in Washington, D.C., recommends going organic on the "dirty dozen" -- types of produce that are most susceptible to pesticide residue:
- Sweet bell peppers
- Grapes (imported)