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The concept of organic food as well as the terminology associated with it like \”natural\”, \”hormone free\”, and \”free range\” was not very wide spread fifteen or twenty years ago. Most people bypassed the organic food section without even seeing it. Today the benefits of organic food are more well known and making a difference in the way people shop. They are even using what they know now in choosing restaurants and ordering meals. However, not all organic foods are created equal. This is usually made apparent by their price and how obtainable they are.
In U.S.D.A terms, foods must meet certain criteria before they can wear the \”USDA Organic\” seal. It has more to do with manufacturing and production than anything else. To be organic, foods must contain no synthetic ingredients at all, including pesticides and fertilizer residues. A minimum of 95% of the ingredients must be organic or come from animals never receiving antibiotics or growth hormones. Foods labeled \”Made with Organic Ingredients\”, however, may contain as little as 70% organic ingredients.
The quality of food grown at local farms is likely to be higher than that of food that has been grown thousands of miles away and thus handled more before it reaches the local markets. Shipping from long distances raises the chances of the food losing some of its best organic benefits in transit. Nutritionists are big proponents of buying organic in order to avoid the high pesticide levels in products that are grown or produced commercially.
The fruits found to contain the highest level of pesticides are peaches, apples, strawberries, nectarines, pears, cherries, raspberries and imported grapes. The vegetables found to contain the highest levels of pesticides are spinach, bell peppers, celery, potatoes and hot peppers. When choosing these foods, it is probably best to choose organically grown products as the benefit far outweighs the increase in cost.
Commercially grown fruits that are lower in pesticide levels are watermelons, plantains, bananas, pineapple, kiwi, plums, and mangoes. Vegetables that fall into this lower pesticide category are broccoli, cauliflower, onions, radishes, asparagus, and Brussels sprouts. These fruits and vegetables are a relatively safe option for those on a budget who can\’t afford to buy organic. These products present less of a degree of risk than produce that contains higher levels of pesticides.
Searching the Internet for advice on things like what cookware is best or the best utensil or appliance to use will provide you with countless results. The Internet can also give you facts and figures about organic foods, pesticide levels, and what are the best products, but ultimately the choice of what to buy is left to the shopper\’s own preferences. An informed shopper should take all of the information about organic food into account before making that choice.
Stan Dyer is a seasoned writer and photographer residing in Colorado. To have organic food and products delivered to your doorstep, visit http://www.OrganicFoodeStore.com. Get a totally unique version of this article from our article submission service
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