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Frequently Asked Questions

Is organic meat healthier?

This question is probably answered if you've been paying close attention. However, the truth is organic food is gaining popularity at a time when conventional food is falling out of favor.

The reason why organic foods continue to rise in popularity is that they are healthier for us. Organic foods are also safer for our overall health and reduce pollution.

However, this coin has two sides. Organic produce takes more time to grow and requires greater resources. This means that organic food costs more money than its non-organic counterpart.

Organic meats will typically be more expensive than those that are raised in conventional conditions. But there are ways to cut costs without sacrificing quality.

One way to save money is to buy locally. Buying locally grown fruits and vegetables helps keep prices low because farmers receive incentives to grow healthy crops.

A great way to save money is to search for deals. When you purchase organics, there are often discounts.

Another way to save money? Eat less meat. Feeding livestock can be very expensive.

While there are many reasons organic food is better for our bodies as well as the planet, we must not forget the cost.

Why should I buy organic?

The health risks of conventional agriculture include asthma, allergies and diabetes. You must make healthy choices when buying food.

The Environmental Working Group has the following tips for choosing "cleaner" food.

When possible, buy organic fruits and veggies

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

Avoid processed foods that are labeled "natural" or "no added ingredients."

Make sure you read through all the ingredients. If an ingredient is not listed, it can be added during processing.

Choose fresh meats over frozen or canned ones. Frozen and canned foods often contain less nutrient-rich ingredients like high fructose corn syrup.

What are some things I should look out for when purchasing organic goods?

USDA-certified organic labels are recommended. This guarantees that the product meets certain USDA standards. Look out for the USDA Organic seal on boxes, cartons cans and jars.

When buying meat, make sure it is from organically fed cows. Cattle are ruminants which means that they chew the cud. Ruminant cattle can be found with four stomach compartments: the rumen, the reticulum, omasum, abomasum and omasum. To be labeled '100% organic, all animal parts must be organically nourished.

Chicken should be only purchased from chickens raised on organic feed, and not given antibiotics. Chickens are omnivores. This means they can eat both plant and animal food. Omnivorous chickens have a digestive tract composed of a crop, proventriculus, gizzard, small intestine, large intestine, and anus.

You should ensure you only buy dairy products made from milk that has been produced by cows who have been fed 100% organically grown food. Just like ruminants, dairy cows also have four stomachs. The fourth stomach compartment, the udder, is where milk comes from.

When purchasing other types of livestock, check the label to see what percentage of the diet the animals were fed. Pork may be labeled "95% Organic" which means that 95 percent of its feed was organic.

Which organic vegetables are best?

Organic vegetables provide the most healthy and nutritious food for people. They are among the most nutritious foods on Earth.

Organic produce is free from pesticides and herbicides. These chemicals pose severe dangers to our health as well as the environment.

Organic produce is also richer in nutrients, vitamins, minerals and antioxidants. Organic produce is more nutritious and healthier.

Organic vegetables taste great and are safe to eat. Consuming organic produce has no known side effects.

Any grocery store can sell organic fruits and vegetables. 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.

Statistics

• 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)
• Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (en.wikipedia.org)
• Brands participating in this challenge are committed to using 100 percent sustainable cotton by 2025.[5] (en.wikipedia.org)
• According to a study performed by consumerreports.org, organic products, compared to non-organic products, ranged anywhere from 13 percent cheaper to 303 percent more expensive. (en.wikipedia.org)

External Links

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• USDA

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• Organic food and its impact on human well-being: ScienceDirect assesses the status quo as well as future research prospects


• Technical Note: Simultaneous carotenoid- and vitamin analysis of milk coming from total mixed ration-fed cattle optimized for xanthophyll discovery - ScienceDirect

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• Occupational Pesticide Exposures and the Cancer Risk: A Review. Journal of Toxicology and Environmental Health. Part. B. Vol 15, Issue 4.


• Genetically modified foods: Safety, Risks and Public Concerns - A Review - Journal of Food Science and Technology

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• eCFR Home

How To

Organic foods are healthier and more nutritious.

Organic foods are made without the use or synthetic fertilizers. They are grown under natural conditions without artificial inputs such as fungicides, insecticides, 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).

The USDA National Organic Program (NOP), established in 2002 to regulate production, handling and processing of organic products sold in 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. Organic products must also be free from banned substances, such as pesticides residues, growth hormones and irradiation.

In the U.S., there are two types of certification programs available for producers who want their products labelled "organic": one for farmers and ranchers and another for manufacturers. Both programs require audits of operations each year to ensure that they are meeting strict standards. There are several certifying organizations that offer these services. These include the CCOF Certified Organic Farmers & Ranchers as well as Quality Assurance International and the American Grassfed Association. All three organizations provide third-party verification of farms' adherence to strict guidelines regarding environmental stewardship, labour practices, and livestock care.

According to USDA's Economic Research Service (ERS), organic agriculture accounted in 2013 for $4.7 Billion in sales. That year, retail spending on certified organic products totalled nearly $1.5 billion, representing a 23 percent increase since 2009. The number of grocery stores that sold organic products increased 12 percent over the same period. Spending on organic produce was up 29 percent, but only 1 percent on meat, seafood, eggs, and dairy.

Although organic food can be more expensive than regular food, many consumers feel that its quality is well worth the additional cost. Consumer Reports conducted a survey in 2015 and found that 88 percent of respondents would pay more for organic foods if they had higher nutritional value. Health Affairs also published a study showing that organic foods are less likely for people to get heart disease, diabetes, cancer, or obesity.

Although organic foods are not proven to prevent or treat certain diseases, some research suggests that they could improve overall health and reduce exposure to pesticides. For example, a review of 31 studies published in 2010 concluded that organically raised beef had significantly lower levels of toxic chemicals and parasites than conventionally raised beef. A separate analysis of eleven studies published in 2012 led to similar conclusions.

The Environmental Working Group released a report in 2014 that analyzed data from USDA's Agricultural Marketing Resource Center. They found that there was a decrease in foodborne illness due to E.coli, salmonella, listeria moncytogenes or campylobacter. The Environmental Working Group also found that E.coli O157 has been associated with fewer human illnesses in children and adults since 2006, when USDA began requiring stricter organic standards for animal production.

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