Organic In Nature

Explore what being organic means and where to find it.

[courtneydowling-blog1]

Is Bigger Always Better?

Americans are known for wanting everything faster, cheaper, and larger, and our meals are no exception.  Fast food chains thrive in America.  Everything can be upgraded to a larger size or portion for a cheaper price.  Nowadays, a size small drink is no longer an option in some restaurants, as some sizes begin at regular and go up from there.

The photo above shows the difference in portion sizes in the United States vs. Europe.  The difference is so drastic, kid-sized utensils are placed next to the European plate.  Although this is more than likely an exaggeration, the message still stands true.  According to research, portion sizes in American have doubled to tripled in size in the last 20 years.  This fact alone is a devastating compenent in increasing obesity rates in children and adults.  Here are some quick statistics to put this into perspective:

In the 1950s, a regular fast-food burger was 2.8 ounces and 202 calories. In 2004, that same burger was 4.3 ounces and 310 calories.

A regular Coke grew from six ounces in 1916 to 21 ounces in 1996.

These days, you can buy a “double gulp” drink that’s 64 ounces and more than 600 calories, and a burrito that’s 1,100 calories or almost three-fourths of the entire daily 1,600-calorie allotment for an average-sized, non-exercising woman. Have them both, and you’re over the allotment.

How can we begin to fix this problem?

Many also notice that when traveling, the plate sizes are much smaller.  In the photo below, each plate contains the same amount of contents as the 8.5 inch plate; however, put that amount on a 12 inch plate and it looks like a lot less food. 

Americans see a plate half filled and have a tendency to fill it.  When the plate is full, Americans also have a tendency to “clear” their plate, or eat everything on it.  This presents an unhealthy situation that can turn into an even worse habit.  Simply reducing plate size forces you to put less on your plate.  When the plate is completely eaten, you are forced to consider whether you actually need more food.  If so, you can go back for seconds, but if not, the obligation to keep eating is not sitting right in front of you on your plate.  

References:

7 Ways American and European Eating Habits Differ. (2015, November 10). Retrieved April 02, 2017, from https://spoonuniversity.com/lifestyle/eating-habits-in-america-vs-europe

Portion Size Differences Between America and France. (2016, May 12). Retrieved April 02, 2017, from http://www.brightonyourhealth.com/portion-size-differences-america-france/

[tkulus]

It would be interesting to compare the meal sizes between many other countries and continents as well to see how much bigger our servings are. I know that I was always taught to have a “clean plate” and try to make sure to eat everything that I take. It would be a cool experiment for a restaurant to start using smaller plates and portions to see how people react. Maybe people would eat less without even noticing it, or maybe they would still be hungry and have to add more food to their plate again.

[angelamsu-blog]

Straight from the Farm: One Grower’s Perspective

There is an undeniable ambiance at a Farmers’ Market: like-minded shoppers bustle from stand to stand to select fresh, locally grown produce.  Food vendors sell their fare to hungry market-goer and sometimes a local band is featured to entertain shoppers with live tunes. Attending a Farmers’ Market is as much of a quest for nutritious produce as it is an opportunity for a social outing in the community.

However, it is important to give credit to the farmers from which the Farmers’ Market draws its name. Tucked behind tables, awnings, and counters are the lifeblood of the Farmers’ Market.  Few can deny the benefits of a farers’ market to the consumer. Truly, it is difficult to argue against the benefits of locally grown fresh produce.  But what about the farmer?  Unlike shopping at large chain retailers for produce, Farmer’s Markets directly benefit the grower and keep profits local.  The Famer’s Market Coalition, a nationwide advocacy group for farmers and market managers, explains “[b]y cutting out middlemen, farmers receive more our food dollars and shoppers receive the freshest and most flavorful food in their area and local economies prosper.”[i]  The following infographic authored by the Farmer’s Market Coalition shares extremely important statistics about the benefits of Farmers’ Markets.

Image Source: http://farmersmarketcoalition.org/wp-content/uploads/2013/08/WhyMarkets_August2013.jpg

The Montana Department of Agriculture is the authority that oversees the operation and licensing board for Montana’s Farmers’ Markets.  Additionally, they serve as a resource for farmers by providing guidance for a successful stand while offering literature (most of it free) for navigating the terrain of various rules and regulations.[ii]  One such publication, Farmers Markets: Enriching Communities Across Montana, is free to the public and offers valuable guidance to the farmer about special research interest, market needs, and a discussion on the importance of accessibility for low-income people.  

As a Clark Fork Farmers’ Market regular in Missoula, I had the opportunity to ask Chuad Johnson of Johnson’s Homegrown  the following questions about her experience as a stand owner:

What are the benefits of having a stand?  The benefits of having a market stand is being able to meet the consumer and they can shake the hand of the farmer who raised their food. On top of that, it allows us to build a deeper relationship with our customers and they have an opportunity to ask questions regarding gardening and we can help educate them plus provide tips and insight on food prep and cooking ideas. The one on one socializing is a beautiful part of a market stand. It’s not just about selling a lettuce head but knowing they can trust the person who grew it and provides an opportunity for education.

The drawbacks? It’s a time commitment. We are there very early to set up and hours after market has shut down. It’s a full day’s commitment. The weather plays a big role in customer turnout and rain or shine, we show up.  The heat can make the produce look less desirable as well and not as appealing to the customer even though the flavor is still absolutely fabulous.

 What perspective do you have as a grower that consumers may not have?  I appreciate everything about the growth process and how much time and sweat and hard work goes into every little thing. I hold our produce to a high standard because we take great effort to make sure it’s clean, presentable, fresh, and free of pesticides. It’s hard labour so the customers who have grown their own gardens before totally understand and price is never an issue. The customers who have never raised their own gardens don’t tend to think of all the work and weeding and maintenance we do long before market begins and expects it to be cheap like what you’d find at Wal-Mart and can scoff at some of the prices. We aren’t hiring people to pick and weed for us. We do all of that. We also know there are certain things we can’t wash with water because it begins the breakdown process and since nothing is sprayed with preservatives, there are things we have to wipe down by hand so it doesn’t rot come market time.  Being a grower has taught me to appreciate the small things, to be patient, flexible, and that even ugly things still taste good. We can’t bring the bug laden veggies or things that have bruises or bites on it because people won’t buy it. Consumers are tricked to believe that it’s only good if it’s pretty and huge because of commercially grown vegetables. They want unsprayed organic vegetables with no bug bites and everything pristine and that’s not realistic but we do our best to bring the best and we eat the rest. There’s a whole lot of work that went into one carrot but when you don’t grow it, you don’t appreciate it as much.

 If you could change anything about having a stand, what would it be? I’d love to have sunshine and 70 degree weather! Haha! Nothing, I enjoy the stand just as it is. Easy to set up and easy to break down.

 Do you accept SNAP tokens at your stand?  WIC Benefits?  If not, why not?  Yes we do and have been for 14 years now.  

Image Source: http://mindfulmatters.blogs.bucknell.edu/2015/09/27/from-farm-to-table-support-lewisburgs-farmers-markets/

Your local Farmers’ Market is a community gathering ground for consumers and growers with the backdrop of the variegated bounty of locally grown produce.  The next time you are at your local market, be sure to sincerely thank your grower for investing both their time and talent to the community.

See you at the Market!

[i] “About Farmers Markets.” Farmers Market Coalition, 2016, https://farmersmarketcoalition.org/education/qanda/. Accessed 27 Mar. 2017.

[ii] Farmer’s Markets | The Montana Department of Agriculture. 2017, http://agr.mt.gov/Farmers-Markets. Accessed 27 Mar. 2017.

[tkulus]

I like that you were able to get the perspective of someone actually doing the growing and selling. You can research farmer’s markets as much as you want on the internet, but it isn’t the same as talking to someone involved in your local market. I think this was a good way to have readers put themselves in another’s shoes to consider the process of growing food. It got me thinking about a few things I hadn’t thought of before and got me excited to go to a farmer’s market this summer!

[tkulus]

Organic Food In the Community

It might not be too much of a challenge to buy organic in your town, but what about if you live in a small, rural area or are on the road? Now that we have started to explore what organic food means and why we might want to try it, we have to look at where we can get it.

Gardening

The easiest way to make sure that you are getting organic food is to make it yourself. By planting your own garden you are able to monitor the use of fertilizers, pesticides, and the production process (if applicable). It is also a fun experience to see the progress as the plants grow and to see the results of your hard work. Although gardening can take a long time and only creates produce, the food is always fresh, organic practices can be used easily, and there is a large variety of plants and vegetables that you can grow. There are even systems to let you grow plants indoors during the winter!

Farmer’s Market

A lot of communities have a weekly to monthly farmer’s market, especially during the summer. These can be great places to buy organic food, support local producers, and meet other people in your community who love food as much as you! Usually there is a website or notice in the local newspaper to notify you of the times and dates. Make sure to ask the seller about their practices to make sure that their food is truly organic and not just local before you buy it.

Grocery Stores

Most grocery stores have a separate section for organic foods. The most common is the produce area where many types of fruits and vegetables are labeled. On occasion they will have a section for non-produce items, but usually these items are sold alongside their non-organic counterparts with a label on the packaging to tell you they are organic.

Restaurants

Getting organic food in a restaurant is a little harder to do, but there are certain restaurants that use only organic ingredients or have certain foods that are organically made.

Online Searching

The Internet is a fantastic tool for finding information on all of the above options in your community. You can also shop for organic food from online stores and have it shipped to your house. This can be more expensive, but may be the only option if you live in a rural community that is a long way from a larger organic market.

Traveling

It can be hard to find organic food while traveling, but doing research ahead of time makes the process easier. The Internet may be your best friend when it comes to getting information on any of the above options in the destination you are going to. With enough time, figuring out all the details is possible. Another option is to pack your own foods such as nuts, apples, oranges, raw vegetables, beef jerky, and energy bars. These foods are easy to keep fresh, provide you with plenty of calories, and can be a great snack until you find another source of organic food.

The next time you need to buy organically produced food just do a little searching. There are plenty of options to find it and most of them are probably right around the corner.

References:

1. 7 Secrets to Eating Healthy on the Road. (2015, March 30). Retrieved April 02, 2017, from http://www.rodalesorganiclife.com/7-secrets-eating-healthy-road

2. Organic Travel(TM) - Guides to Healthy and Organic Places - About Us. (n.d.). Retrieved April 02, 2017, from http://organictravel.com/server/general/aboutus.shtml

[hellomarieke-blog]

Influences of Gut Flora

Gut flora are often overlooked in their influence on the digestive and immune systems in our bodies. They are completely different organisms from us, but play a huge part in our lives. They are the bacteria that live in our digestive systems and have many different functions. The main functions of these bacteria are destroying harmful pathogens, improve our immune function, and digest or synthesize nutrients that we cannot. Basically, the flora help maintain intestinal homeostasis.  This has been compared to species that do not have these enteric bacteria. Often these species have lower immune function and are more susceptible to infections and have reduced intestine function.

Our gut flora depend on what we eat. They survive on our nutritional intake. Because of this, the types of flora within us changes with what we eat. Simply said, if we eat healthy we will have good stomach bacteria, and if we eat poorly we will have bad stomach bacteria. This shows the importance of eating healthy. More specifically, there are three main types of flora: Prevotella, Bacteroides, and Ruminoccocus. Each type survives on specific nutrients what we intake. Prevotella survives more on carbohydrates, so the more carbs we eat, the greater environment we create for the Prevotella to live and survive in. On the contrary, bacteroides survive more on proteins and fats. Because of this, with increased protein and fat consumption, the greater ratio of Bacteroides will survive.

Gut flora also influence brain function and activity. It has been found that gut flora has an effect on anxiety, depression, and brain disorders. It does this through control of hormones, nervous system, and immunologically. This is how they communicate with us. Each type will communicate with us to survive. Therefore, the Prevotella flora will communicate to us to eat more carbohydrates to improve their survival. Similarly, Bacteroides will communicate to us to eat more protein and fats.

This all shows how important it is to pay attention to your diet. The flora in our body are influenced by everything we eat. The changing types and ratios of gut flora influence not only our digestive system but are connected to growing number of body functions as well.

Citations

O’Hara AM, Shanahan F. The gut flora as a forgotten organ. EMBO Reports. 2006;7(7):688-693. doi:10.1038/sj.embor.7400731.

Mu C, Yang Y, Zhu W. Gut Microbiota: The Brain Peacekeeper. Frontiers in Microbiology. 2016;7:345. doi:10.3389/fmicb.2016.00345.

Kohn, D. (2015, June 24). When Gut Bacteria Changes Brain Function. Retrieved from https://www.theatlantic.com/health/archive/2015/06/gut-bacteria-on-the-brain/395918/

[tkulus]

It’s always a weird concept to wrap your head around that there are other things living inside of you. I think that most people believe that food is digested in the stomach and nutrient intake occurs in the intestines, but these little guys are still very important in getting the most out of our food. It would be interesting to see what their relationship is to food allergies.

[reservations-real-life-real-blog]

My Why....

“Hi guys, my name is Kaitlin but you can call me Miss Katie! I am so excited to get to know each and every one of you and for us to learn more about what good food is together! But mostly, I’m excited for a summer full of fun!” For the past three summers this is how I’ve introduced myself to the kids at Kids Kollege on the Northern Cheyenne Reservation. Kids Kollege is a grant funded, non-profit run, organization that aims to develop nutritional understanding in the youth of the Northern Cheyenne Tribe.

In an article titled; Increasing Prevalence of Overweight and Obesity in Northern Plains American Indian Children a staggering static was given.  This statistic stated that “At 5 years of age, 47% of boys and 41% of girls were overweight, and 24% of the children were obese.” This study was run through the Indian Health Service in North Dakota, South Dakota, Iowa, and Nebraska. This difference between the general population and the tribal population in childhood obesity rates is best seen in the images below.

“Prevalences of overweight (body mass index [calculated as weight in kilograms divided by the square of height in meters], ≥85th percentile) and obesity (body mass index, ≥95th percentile) among American Indian (AI) boys (survey 2, 2002-2003) and among all US boys (National Health and Nutrition Examination Survey, 1999-20021,3) by age groups.”

“Prevalences of overweight (body mass index [calculated as weight in kilograms divided by the square of height in meters], ≥85th percentile) and obesity (body mass index, ≥95th percentile) among American Indian (AI) girls (survey 2, 2002-2003) and among all US girls (National Health and Nutrition Examination Survey, 1999-20021,3) by age groups.”

While I don’t have statistics from the exact area that I work, this statistic, while staggering, is more than believable. I see it every day, in the kids, in their verbiage, in their general lack of knowledge about what good food is, and in their attitudes towards healthy living.  It only takes a third grader who if probably tilted more to the obese category than overweight category saying that “healthy food is dumb, everybody knows it’s ok to have a “comod bod”” to ignite a fire of urgency in health officials. This saying of “comod bod” is something that is heard very often in low income areas. It refers to someone who receives commodity foods and the fact that they are overweight, most the time primarily in their mid-section. This along with seeing that same third grader not be able to tell the difference between common fruits and vegetables was enough to tell me that there was problem.

Overall, weather it is the staggering statistics, or the fact that you have seen it first hand, it can’t be denied that there is a problem at hand when it comes to childhood obesity. Furthermore, that childhood obesity is overwhelmingly worse in a reservation setting. This blog will continue to look a childhood obesity in reservation setting as well as what is and can be done to see substantial change in those numbers.  

References

Zephier E, Himes JH, Story M, Zhou X. Increasing Prevalences of Overweight and Obesity in Northern Plains American Indian Children. Arch Pediatr Adolesc Med. 2006;160(1):34-39. doi:10.1001/archpedi.160.1.34

[tkulus]

It’s surprising that a 3rd grader can’t tell the difference between a fruit and a vegetable. Most people take that for granted as common knowledge. It’s always interesting to see how scarce resources and education can be on a reservation. Good for you for making a difference in their lives!

[msukourtneyk-blog]

Yearly Costs of Drinking Pop Regularly

Who doesn’t love a nice, cold, bubbly pop?! Not only is it delicious and refreshing, but it is also an addictive and expensive habit if you drink pop regularly. I am going to base this blog post on people who drink pop “regularly”, which in this case is one twelve ounce can of pop daily. It is easy to double, triple, or quadruple the totals (which will be discussed) for people who drink more than one can of pop a day. Obviously buying bottled pop or pop at a restaurant costs much more than a can of pop. The average cost of a pop at a restaurant is $2. If a person eats out once a week and orders pop, they are spending over $100 a year just on soda at restaurants. If a family or household of four eats out once a week and they all order pop, they are spending well over $400 a year on pop when they eat out. One 24 pack of pop is an average of $7. If a person is drinking one can of pop a day, they are spending over $100 a year on cans of pop. Combine drinking a can of pop a day and having pop once a week at a restaurant, and a person could save over $200 a year on cutting out pop! If it is a couple who shares the same pop drinking habit, that is $400 a month. If it is a family of four that shares the same pop drinking habit, that is $800 a month. The average American actually drinks 11 cans of pop a week! That is $572 a year for one person, $1,144 for a couple, and $2,288 a year for a family or household of four (assuming each person drinking 11 cans of pop a week). This seems like a lot of pop right? Think of it this way, it is one and a half cans of pop a day. There are so many people who drink that much pop and more each day! Drinking one or two cans of pop a day may seem reasonable, but it is expensive! Looking at the overall picture and yearly costs of being a regular pop drinker, it may change your perspective! Think of the weekend getaways, the clothes and shoes, the hunting gear…(or whatever you are into)…that you could spend that money on instead! 

[tkulus]

My roommates and I all share food and usually just run to Costco. Probably about every 2-3 weeks we get another Costco pack of pop. There are 5 of us, but it still amazes me just how fast we go through it. I usually have 1-2 cans, but even my one roommate, who is always going to the gym, can’t resist having probably 5 or more cans a week. It is very easy to get addicted to when it is easily accessible.

[nutritionwithadvancingscien-blog]

Research: The Good, The Bad, The Ugly

Nutrition technology is often a subject of hot debate. In fact, nutrition itself is often a hotbed for misinformation and misinterpretation. Everyone has their own ideas, opinions, and thoughts on subjects such as GMOs, artificial sweeteners, conventional vs. organic farming, and other topics related to nutrition and technology. Opinions—and thus debates—are often fueled more by emotion than by actual research. It can be difficult to sift through the various claims, so it is important we first look at how to think critically about these claims. Before we can delve into the research on nutrition technology and GMOs, we should first discuss what exactly makes quality research.

How many times have you heard the phrase “Yes, but that’s just one study, there’s always studies for both sides” during some sort of debate? The phrase has some truth to it, but it can also be misleading. While there are most definitely usually studies for both sides of an argument, one is not necessarily equal to the other. One study in isolation does not validate a claim. This brings up perhaps one of the most important concepts of examining research— research volume. We must examine ALL of the research to make strong conclusions. To quote Mike Israetel, Professor at Temple University; while a few studies provide ideas for further research, and several studies may be the beginning of a likely conclusion, it takes DOZENS of studies to begin to provide strong evidence for a claim. This is why while looking at research we should not look at individual studies, but at things like meta reviews, which examine the research as a whole to draw conclusions.  

So we know that quantity of research is a critical concept when examining the validity of a claim, but what about quality? As anyone reading this blog is most likely familiar with the scientific method, I won’t go into too much detail there. In general, research should be reproducible, generalizable, and verifiable, and based on good methods and theories. The cream of the crop in nutritional research are Randomly Controlled Trials. When looking at studies, you should always critically examine the quality and grade the evidence that it provides.

I bring these concepts up preemptively because Nutrition Science is one of the biggest victims of misinterpreted research.  Flawed research is often cited to prove a point or used to paint an incomplete picture. For example, in the debate of GMOs, a study called the Seralini study (which showed cancer in rats with the use of the herbicide Roundup) is often cited by those against GMOs. However, this study in particular has been retracted by the scientific community, as it used poor methods, was statistically inaccurate, and even had signs of fraud.  Still, this single study had a tremendous impact on peoples’ opinions on GMOs. It is clear to see just how powerful and harmful a bit of misinterpretation or misinformation can be—which is why I believe it is critical to examine research carefully.

As the topics that will be discussed in this blog are ones of great debate and opinion, I urge you to keep an open mind and think critically as you read. And although I plan to remain as impartial as possible as I examine these research topics, keep in mind this blog in itself is a secondary source, and my opinion is bound to be a part of my writing. If you see any flaws in my reasoning or incompletions in this research, don’t hesitate to call it out!

Thanks for reading!

[tkulus]

After doing many research projects during school and taking a few research classes, it is always fascinating how many studies are done poorly and still published. I don’t know if it is researchers not thinking the whole process through of what they need to do or an error occurred, but I have seen a lot of studies that don’t control all of the same variables. Hopefully publishing studies will get more refined in the future with better oversight and more knowledge of how to perform research correctly.

[tkulus]

Are Organic Foods Better?

Trying to decide if organic food or conventional food is better is an ongoing debate. There are many different arguments that people have for and against organic food, and we will look at a couple in this blog post.

 Argument 1: Organic food is more nutritious than conventional food.

Although this debate has been around for a long time, the results are still inconclusive. This is a popular argument for people who switch to organic food, but studies are slowly showing that there is no significant difference in nutrient content between organic and conventionally produced foods (Smith-Spangler, et al., 2012).

 Argument 2: Organic food does not have pesticides.

Pesticides are chemicals designed to kill or keep away any pests including insects, weeds, birds, etc. They are commonly used in fields of conventionally produced crops to keep these pests from destroying the plants. When the crops are harvested, there can still be a bit of pesticide-residue left on them. Although the pesticides can be harmful to humans, the amount of pesticide-residue is well below government regulations. Without pesticides, plants may produce their own toxins to combat pests as well. These are more common in organic foods, but generally do not present a problem. Adding manure to organic crop fields may add an increased risk of exposure to E. coli, but studies have found that you are just as likely to get exposed to bacteria when eating conventional food compared to organic food. The best advice is to make sure to wash any produce before eating it.

 Argument 3: Organic food tastes better.

While there is no real way to compare what foods taste better, some chefs swear that organic food has more flavor and use it more in their dishes. You will just have to try some of each and see what you prefer. Buying local food may come into play here too to allow you to get the freshest food, no matter if it is organic or conventionally produced, that can give you the bold tastes you are searching for.

Argument 4: Buying organic food saves the environment.

The use of pesticides can increase chemical and toxin levels in the soil and in nearby water sources. Buying organic food supports the farms that are reducing these levels. Organic farms may need more land to have a successful operation though, especially for livestock. They need sufficient grazing and exercise areas, which can be more costly to operate. This is why organic food is generally more expensive along with not getting as many subsidies as conventional farms. If it is worth the extra cost to you, choose organic foods.

Although you may be in full support of buying organic foods, do not be afraid to buy a few conventionally produced carrots to have all of the ingredients for your next meal. Conventional foods are just as nutritious, safe, and tasty when bought fresh, washed, and mixed into your main course.

References:

1. Smith-Spangler, C., Brandeau, M. L., Hunter, G. E., Bavinger, J. C., Pearson, M., Eschbach, P. J., . . . Bravata, D. M. (2012). Are Organic Foods Safer or Healthier Than Conventional Alternatives? Annals of Internal Medicine, 157(5), 348. doi:10.7326/0003-4819-157-5-201209040-00007

2. W. (n.d.). Is Organic Food Better for You? Retrieved from http://www.webmd.com/food-recipes/features/organic-food-better#5

[tkulus]

What Does Organic Mean?

Although many people say they are going to buy organic products, how many of them actually know what organic means? Do they know why they are buying an organic product, or are they just doing it because they heard it was better for them or to “save the planet?” This post looks to explore what it takes to become organic.

Definition:

The USDA organic regulations describe organic agriculture as “the application of a set of cultural, biological, and mechanical practices that support the cycling of on-farm resources, promote ecological balance, and conserve biodiversity. These include maintaining or enhancing soil and water quality; conserving wetlands, woodlands, and wildlife; and avoiding use of synthetic fertilizers, sewage sludge, irradiation, and genetic engineering.

Process:

Organic producers use natural processes and materials when developing farming systems – these contribute to soil, crop and livestock nutrition, pest and weed management, attainment of production goals, and conservation of biological diversity.”

A few processes that farmers have to be aware of for organic crop production practices include: improving soil fertility using compost, manure, and cover crops; using organic seeds and planting stock; rotating crops to interrupt insect life cycles, fix nitrogen, and build biodiversity; managing pests, weeds, and diseases using mulch or predatory insects; and maintaining the identity and integrity of organic crops by not letting them touch conventionally produced crops or prohibited pesticides or fertilizers that could get sprayed or transported by equipment.

For organic livestock production they have to be aware of livestock living conditions, making sure that they are well cared for, have shelter, access to outside areas, room to exercise, and a sufficient food and water supply; being able to graze in a pasture; encouraging animal health through nutrition, vaccines, and low stress; certified-organic feed must be used; and they must be raised organically after the last third of gestation or after the second day of life after hatching.

Organic food processors must be aware of certified-organic ingredients in 95% of the product; eliminating contact with non-organic products or equipment used in their production; and managing pests using non-synthetic substances unless it is a last resort, in which case the substances cannot come in contact with the organic products.

Labels:

This may seem like a lot of work, but with good oversight this production method is very possible. If this seems like a process that you would like to support, be aware when buying a product at the store though; checking the label is also important. Any label saying that the food is “100% Organic” requires the product to have 100% organic ingredients and be organically produced. Having “Organic” on the label means that all of the agricultural ingredients must be certified-organic and up to 5% of the product may be composed of non-organic ingredients from National List. A “Made With Organic” label means at least 70% of the product’s ingredients must be organically produced, and the remaining 30% of ingredients must be on the National List. Any product containing less than 70% organically produced ingredients may not have “organic” on the label.

Also, being organic does not mean the same as locally produced. The organic food could come from anywhere in the country, and the local food could be produced with non-organic methods. Having “Natural” on the label is not the same as organic either. Being “Natural” is not regulated by the FDA or the USDA, and the products may have heavily processed ingredients.

Now as you continue your journey towards a more organic diet, you will hopefully have a better understanding of the restrictions, processes, and labels that go into making organic food!

References:

1. U. (n.d.). Introduction to Organic Practices. Retrieved from https://www.ams.usda.gov/sites/default/files/media/Organic%20Practices%20Factsheet.pdf

2. U. (n.d.). Labeling Organic Products. Retrieved from https://www.ams.usda.gov/sites/default/files/media/Labeling%20Organic%20Products.pdf 

3. O. (n.d.). Natural vs. Organic. Retrieved from http://www.organicitsworthit.org/natural/natural-vs-organic