by Vic Shayne, PhD

Having been eating organic food for twenty years, it’s interesting (though not necessarily in a good way) to see the shenanigans played by food corporations as they try to fool the public and capitalize on what they see as a craze. Those of us interested in the health of our bodies and future of our planet, see clean foods that do not destroy the soil or pollute the earth as anything but a silly craze. It’s our life’s blood.

According to Rodale Institute:

Here’s what certified organic is not: chemical fertilizers and pesticides, GMO seeds, biosolids (sewer sludge), or irradiated.

What is organic? Food grown with tried-and-true, sustainable methods that are as close to nature as possible. Organic farmers use compost, crop rotations and cover crops instead of chemical additives. Certified Organic meat, eggs and dairy are free of antibiotics and growth hormones. They are produced in environments where animals are fed 100% organic feeds and have access to outdoors and pasture.

From field to fork, organic farming has many positive benefits
for your health and the health of the planet.

But what of ‘NATURAL’? What the heck does this mean? Pretty much nothing. It all depends upon the integrity and commitment of the company that puts such a word on their packaging. Whole Foods and other so-called health food stores are stocked full of products boasting the word Natural. Rodale Institute writes, “Generally, a “natural” product is one that is minimally processed, does not contain artificial preservatives, and does not have artificial colors, flavors, sweeteners, preservatives, additives or artificial or synthetic ingredients.”

The USDA states that any natural claim based on this definition “should be accompanied by a brief statement which explains what is meant by the term natural…directly beneath or beside all natural claims.” Again there is no certification, inspection, or compliance required by these regulations.

Long story short: The only legal requirement for these products would be the general regulations and health codes that all foods must pass in the United States.

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