"A DAY IN MY LIFE" REAL LIFE DAIRY FARMING -- IT'S A LIFESTYLE NOT A JOB --

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Frequently Asked Questions

Why should I buy organic?

Many health issues have been linked to conventional agriculture, including obesity, diabetes and cancer. When buying food, you must make wise choices.

Here are some tips from the Environmental Working Group (EWG).

Always purchase organic fruits, vegetables and other products whenever possible.

USDA organic labels can be found on meat, poultry (eggs, eggs), milk, cheese and yogurt as well.

Avoid processed foods marked "natural" or with "no additives."

Always read the ingredient lists. If an ingredient isn't listed, it may be added during processing.

Choose fresh meats over frozen or canned ones. Many frozen and canned foods contain less nutrients, like high fructose Corn Syrup.

What are the top organic vegetables?

Organic vegetables provide the most healthy and nutritious food for people. They are the healthiest of all foods.

Organic produce is organically grown without pesticides. These chemicals pose severe risks to our health and environment.

Organic produce also contains more nutrients, vitamins, minerals, antioxidants, phytonutrients, enzymes, fibre, and essential fatty acids. This makes them healthier because we absorb these nutrients better when eating organics.

Organic vegetables not only taste great, but are safe to consume. Consuming organic produce has no known side effects.

All grocery stores can carry organic produce. Organic produce can be found at any grocery store as long as it is produced in accordance with USDA guidelines. This means that they must meet the standards established by the United States Department of Agriculture.

What is organic meat?

Organic meat means real food, grown without artificial fertilizers or pesticides. Organic meat also indicates that animals were not fed genetically modified food. The meat is safe to consume because it contains no harmful chemicals.

Organic meats are healthier for our environment. Eating organic foods helps reduce pollution in the environment, such as rivers and lakes. Organic farmers don't use harmful chemicals to kill birds and insects, which helps wildlife.

Locally purchasing organic meats is the best way to make sure you are eating healthy and organic meats. Local purchasing helps keep money local, not out of the state. Local businesses often offer discounts to their customers by shopping locally. Buy local to save jobs and not send them overseas.

Statistics

• Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)
• Brands participating in this challenge are committed to using 100 percent sustainable cotton by 2025.[5] (en.wikipedia.org)
• Popular clothing brands, like Patagonia, are labelled as organic by using 100 percent organic cotton for many of their styles. (en.wikipedia.org)
• Nutrients like omega-3 fatty acids were up to 50 percent higher in organic meats and milk than in conventionally raised products.[3] (en.wikipedia.org)

External Links

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• eCFR Home

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• Home


• Organic Enforcement

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• Summary


• Clean Fifteen(tm) Conventional Produce with the Least Pesticides

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• Organic Industry Survey


• U.S. Organic Sales grew to an all-time high of $62 billion in 2020

How To

Organic foods are healthier and more nutritious.

Organic food is produced without chemical pesticides or synthetic fertilizers. They are grown in natural environments without artificial inputs (fungicides/herbicides/hormones, antibiotics or genetic engineering). Organic farming practices include crop rotation and cover crops, the composting of animal manure, the recycling of wastewater, as well as integrated pest management (IPM).

In 2002, USDA National Organic Program was established. It regulates the handling, processing, labelling and sale of organic products within the United States. Organic agricultural products must be produced in accordance with federal standards as set out by the Federal Food, Drug, and Cosmetic Act. In addition, the NOP rules mandate that organic products must be free from prohibited substances, including pesticide residues, veterinary drugs, growth hormones, genetically modified organisms, irradiation, sewage sludge, industrial waste, and heavy metals.

For producers in the USA who want their products "organic", there are two kinds of certification programs: one for farmers or ranchers and one for manufacturers. Each program requires an annual audit of operations to ensure compliance with strict standards. Many certifying agents offer this service, including CCOF Certified Organic Farmers & Ranchers (QA International), American Grassfed Association, and Quality Assurance International. These three organizations provide third party verification of farms following strict guidelines on environmental stewardship. labour practices, and animal care.

According to USDA’s Economic Research Service, organic farming accounted for $4.7Billion in 2013 sales. It was a 23 percent rise in retail spending for certified organic products since 2009. Groceries sales increased by 12 per cent during this time. Spending directly on organic produce grew by 29 percent while that on meat, poultry, eggs and seafood only grew by 1 percent.

Organic food is more expensive but the quality of organic food is worth it. Consumer Reports conducted a 2015 survey and found that 88% would pay more if organic food had better nutritional value. Health Affairs also reported that organic food intake is associated with fewer health problems, such as obesity, diabetes and heart disease.

Although there is no evidence eating organic foods prevents or treats any diseases, some studies suggest that consuming them might improve overall health by reducing exposure to specific contaminants and pesticides. According to a 2010 review of 31 studies, organically raised beef showed significantly lower levels in toxic chemicals and parasites than conventionally produced beef. A separate analysis of 11 studies published in 2012 reached similar conclusions.

A 2014 report from the Environmental Working Group looked at data from the Department of Agriculture's Agricultural Marketing Resource Center and found that the incidence of foodborne illness caused by E. coli, salmonella, listeria monocytogenes, campylobacter, and verotoxin-producing E. coli O157:H7 decreased when comparing organic to non-organic chicken, pork, beef, lamb, milk, and cheese. The group also observed that E.coliO157 is a less prevalent cause of illness in humans among children than adults. This was because the USDA has imposed stricter organic standards on animals raised for human consumption.

Resources:

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