What does organic mean to you? Does it symbolize a healthier
food product, sustainability or safety? Maybe it is something you stay away
from because you think it costs too much. Organic food is often portrayed by
the media and some health professionals as the better choice over conventional
food, but all of the claims you hear may not be true.
Myth #1: Organic
means healthier and safer.
Many people think organic implies that the product has more
nutrients than a conventionally grown product. There is currently no evidence
to support these claims.
Consider baked goods or snacks that are labeled organic.
They are still likely to contain high amounts of sugar, salt, fat and calories.
Organic does not imply a healthier product.
Myth #2: Organic is
the same as local.
The organic label describes how the product is raised or
grown. This means there are no pesticides used to control plant growth, bugs,
or weeds. Also, animals are not given antibiotics, hormones or any other
medications. Products are certified organic by the USDA. Look for the seal
below when purchasing organic products. This indicates that the product you are
consuming contains at least 95% organic ingredients.
Local indicates the product you are consuming was grown
nearby. There is no set distance that makes a product locally grown; it may be
grown within 50 miles, or it may be grown within 100 miles. There is a growing
trend to purchase locally grown foods to help promote sustainability.
Sustainability meets our present needs without compromising the ability to meet
the needs of future generations. Sometimes local products are grown
organically, but organic does not imply local and local does not imply organic.
Myth #3: Organic is
the same as natural.
Unlike organic, which can apply to produce, grains, meat,
poultry, eggs and dairy; natural is a term used only for the processing of meat
and egg products. Natural implies that the product has been “minimally
processed” and contains no artificial ingredients.
- Korie Lown is a graduate of Iowa State University and is a dietetic intern at Virginia Tech and will graduate in May 2012, after completion of the RD Exam in June she plans to earn a Masters degree in Exercise Physiology or
Nutritional Science, and would like to pursue a career in sports nutrition or
wellness nutrition
