Organic Foods vs. “Natural” Foods

 

Do you sometimes wonder about the safety of the foods you choose to eat?  Every so often you may hear of a certain food that is causing illness to hundreds of people do to salmonella poisoning or some other type of food poisoning. Naturally, you hope and pray that your food selections will cause you no harm.

Before you read on, you might want to click on the video because it offers much more information than what I’ve written here.  In fact, nothing that is written here is included in the video.

During the past few years there have been a lot of noise made about organic foods that are grown under the specifications of the United States Department of agriculture  (USDA) and is certified by the National Organic Program, (the NOP).

So what’s the difference between foods with the organic label and the foods with a label claiming to be all “natural”?

What I have found out is that the organic food production is regulated by a third party, who makes sure that strict regulatory standards are followed by both the farmers and the processors.  The goal is to comply with federal enforcements that would avoid using materials that are considered hazardous to the environment and to the well being of human life.

Normally the “natural” foods are not regulated ( with the exclusion of poultry and meat)  and have no consistent set of rules to comply with. When it comes to monitoring the “natural” meat and poultry regulations, there is a lot of sloppiness that goes on.  From what I can determine, it is up to the corporate marketing departments to authorize which foods should contain the “natural” label, and which foods won’t carry it.

This process of labeling “natural” foods seem too much like politics to me, and have little to do with the interest of the health conscious  customer.  I say this because the foods are all produced in the exact same way.  So why give some the label  and not give it to others?

On the other hand,  I’ve learned that the USDA’s National Organic Program regulates the standards for all types of farms, including wild crop handling and processing.

Armed with this information, I think it is a slam dunk.  There is no doubt to me that the organically produced products wins the discussion.  The foods produced by the NPO are intended to give the customer a greater assurance that the organic foods purchased are certified to be consistent with the organization’s  standards, and will not cause illness such as food poisoning or cancer.

Healthy trails to you

Carolyn