The Organic Foods Production Act of 1990 required the U.S. Department of Agriculture to develop standards for organically produced foods. Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones, according to the USDA. Organic fruits and vegetables are produced without the use of conventional pesticides, fertilizers, synthetic ingredients, sewage sludge or ionizing radiation. The Mayo Clinic says there is no conclusive evidence showing that organic food is more nutritious than nonorganic food. The USDA organic seal, however, assures consumers of proper handling and production methods.
Safety
Organic farmers use production methods regulated by the USDA. Animals are given organic food and roam outdoors instead of being kept in cages. Organic farmers also shun hormones and antibiotics. They combat disease by using "good" insects, birds and traps instead of chemical insecticides. Only natural fertilizers and compost are used.
Health Benefits
The USDA says that organic standards do not address food quality. Proponents, however, claim that organic foods are more nutritious than nonorganic foods. Research conducted by Charles Benbrook, chief scientist at the Organic Center in Oregon, found that organic food tends to have higher levels of anti-oxidants, vitamin C and trace minerals.
Cost
A major complaint of consumers is that organic food is more expensive than nonorganic food. There are several reasons for the higher prices. Organic farming practices cost more than conventional farming methods. The government regulations required for organic certification, including certification costs, labor hours and shipping prices, lead to high costs, as well.
Helpful Hints
Organic food is not necessarily healthy. When it comes to packaged food that's organic, check the nutrition label for calories, fat and sodium content before making a purchase. The term "natural" is not regulated by the USDA and should not be confused with organic.
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