Despite the costly price tag of organically-produced foods, a 2009 study found that consumers were more likely to cut back on fitness, coffee, personal care, and clothing expenses all before spending less on organic or natural food products.

While this latest food trend will undoubtedly continue to boom, there still remains a lot of circulating misinformation about organic eating.  Let’s clear things up here. 

What is “organic”?    

The United States Department of Agriculture (USDA) launched the Organic Foods Production Act to set national guidelines for “organic” labeling. 

These standards define organic products as containing absolutely no:

• Artificial ingredients, colors, flavors
• Genetically modified foods
• Growth hormones
• Irradiation
• Antibiotics
• Synthetic or sewer sludge fertilizers/ pesticides

Learning the Labels:

100% Organic: You guessed it…100% of ingredients listed are organic.

Organic: 95% or more of the ingredients are organic.

Made with Organic Ingredients: 70% or more of the ingredients are organic.

All-Natural: No added chemicals, colors/flavors or preservatives.  Important note: This definition applies to meat/poultry only! All other categories of food do not have strict regulations for the use of the term “natural.”

Be picky when choosing organic.

The good news for our bank accounts?  Not every food we eat needs to be organic!  Below is a compilation of fruits/veggies that contain the highest levels of chemicals and/or pesticides.  These Dirty Dozen should always be bought organic. 

Veggies

1. Bell peppers

2. Celery

3. Potatoes

4. Spinach

Fruits

5. Apples

6. Cherries

7. Grapes (imported)

8. Nectarines

9. Peaches

10. Pears

11. Raspberries

12. Strawberries

Other foods to consider buying organic are dairy and meat products which may contain harmful hormones/antibiotics if not raised following government organic guidelines. 

Buyer beware: There are no USDA regulation standards for organic labeling on seafood.  Your best bet is to buy wild-raised over farm-raised, as these contain less mercury and PCB’s (harmful chemicals).

Do you buy organic for you and your family?

In the United States we applaud ourselves for the ability to purchase all kinds of fruits and vegetables year round. But while our on-demand access has been perceived as an edible advantage, in reality, the negative consequences far outweigh the benefits.

Worldwide, most cultures only consume the foods that are produced at their peak time of year. Thankfully, with the latest “eating local and seasonal” trend, more Americans are beginning to acknowledge the importance of knowing where their food comes from.   

Besides the plain and simple fact that seasonal foods just taste better…here’s the additional 411 on the benefits of eating from farm-to-plate:

- No pesticides, chemicals or use of artificial preservatives (in most cases — but be sure by asking the farmer) 

- Reduced energy and gas emissions from food transportation (thus saving our environment)

- Supports local economy

- Costs less

- Foods are richer in nutrients

- Brings our focus back to more natural, clean and REAL foods in our diet

Depending on where you live, seasonal foods may vary.

Here is a list of the most popular spring vegetables, fruits, and herbs for you to enjoy:

Spring Vegetables
Artichoke
Asparagus
Carrots
Collard Greens
Fava Beans
Morels
Mustard Greens
New Potatoes
Rhubarb
Spinach
Sugar Snap/Snow Peas

Spring Fruits
Apricots
Avocado **MUFA Alert!
Mango
Pineapple
Strawberries

Spring Spices
Basil
Chervil
Chives
Cilantro
Dill
Mint
Oregano
Parsley
Rosemary
Sage
Taragon
Watercress

Want to learn more about how you can eat in season? Then check out localharvest.org to find sustainable farmers near you!

Do you try to eat in season? If so, what are some of your favorite springtime recipes?

Stay tuned June 21st for my summer guide to eating seasonally!

ScienceDaily (2009-11-18) — Ready-to-eat, organic processed pork products look similar to conventionally cured meats. The organic versions have become popular among consumers as processors work to meet the demand. Although the natural and organic processed meat products are manufactured to simulate traditionally cured meat products as closely as possible, they’re not exactly alike.

http://www.sciencedaily.com/releases/2009/11/091118162009.htm