Organic: What Does that REALLY Mean?

This post is long overdue…

The BIGGEST thing that has made my nutrition journey (which I will get into later) so difficult was shelling out extra money for quality foods. That means organic fruit and vegetables, Non-GMO soy products, and free trade goods whenever possible.

Now, I am SUUUUPER frugal, but I know that the investment I put in my food now will only make me stronger and healthier later. I cringe when buying organic kale for $2.49 a bunch instead of $0.99… Talk about painful.

The key to saving your pennies is to know WHAT you are looking for, the lingo and requirements, and to only buy what is most important.  I composed a quick list of terms to keep in mind:

 

• ORGANIC –
• manufacturer/grower has produced their products in accordance with the Organic Foods Production Act
• it was grown or made with organic ingredients; free of pesticides; minimizes water pollution; reduces soil degradation; and to some extent, is perceived to have a better health value than conventional foods
• cannot ensure that there are no residual pesticides

• NATURAL/ 100% NATURAL–
• no legal description of Natural on products
• not regulated by USDA or FDA
• very subjective for labeling purposes

• FREE-RANGE –
• any animal that is allowed to be raised outside of sheds or locked stalls
•  may or may not include production with antibiotics
• animals not given time outside yet fed an organic diet does not qualify them for the "free-range" designation
• still taken to the same slaughterhouse and undergo similar treatment/ abuse before death

• CAGE-FREE –
• similar to free-range
• no legal definition of what cage-free means
• the term implies hens have access to the outdoors, eggs can be produced by birds living outside cages, yet in indoor facilities

• GRAIN-FED –
• livestock that is raised on a diet of corn and other grains
• other ingredients can be included in the feed such as cottonseed and molasses
• Grain-fed does not necessarily mean organic.

• GRASS-FED –
• certification required by the American Grassfeed Association's 100% Grassfed Remunant program, farmers have to assure that “livestock be fed a diet of strictly mother's milk and/or herbaceous plants during the animal's entire life-span”

 

•        GENETICALLY MODIFIED ORGANISMS (GMO) –

o     organisms with genes that have been modified, technically manipulated

o    used to increase the yield or quality of various crops, or produce new or better enzymes and proteins

o    GMO soy products are still very common in the stores and is also usually fed to livestock in factory farms

o    they are beginning to replace natural “breeding” in animals to selectively produce livestock

o     FDA does not require labeling of foods containing GMOs however other businesses are starting to label their products “Non- GMO”

o     long term effects of genetic engineering may have both on human and environmental health are unknown 

Source

Additionally, you should memorize which fruits and veggies to purchase organic.  The “Dirty Dozen” and the “Clean Fifteen” are reliable lists that I use during my grocery excursions:

DIRTY DOZEN- 12 most contaminated produce and should ALWAYS be purchased Organic (basically anything that has an edible skin)

• peaches
• apples
• sweet bell peppers
• celery
• nectarines
• strawberries
• cherries
• pears
• grapes (imported)
• spinach (any leafy greens really)
• lettuce
• potatoes

CLEAN FIFTEEN- 15 produce that can be safely eaten without an organic label (basically anything that has a skin that needs to be peeled or has layers)

• onions
• avocados
• sweet corn
• pineapples
• mango
• sweet peas
• asparagus
• kiwi fruit
• cabbage
• eggplant
• cantaloupe
• watermelon
• grapefruit
• sweet potatoes
• sweet onions

You know that an item is Organic if the sticker number has a “9” in front of the rest of the numbers…

As the weather starts warming up, purchasing foods at your local farmers market would be the optimal place to find fresh produce and meat.  Although organic labels are preferable, they do come with a HUGE price tag for the supplier. Being a licensed certified organic grower takes time and money that a lot of the local farmers do not have. I appreciate local food also because the food hadn't been on a plane, truck or boat for days and had wasted valuable oil to reach me. 

SO I always keep in mind the following in terms of preference:

1. Grow your own

2. Farmers markets

3. Organic labeling

4. Local non-organic

5. Regular produce
6. SALES, lol (#frugal)

Remember, the upfront costs of eating healthily are necessary sacrifices if it prevents a heart attack later in life. What you put in is what you get out... I hope this helps your next trip to the grocery store!