Our brands only use certified organic ingredients as permitted under the National Organic Standards, the federal advisory board established under the Organic Produce Production Act. Foods labelled asnatural are not the same as certified organic. Do not assume foods labeled natural, sustainably grown, hormone-free, free-range are organic.
To the consumer, the organic & natural food labels are promoted to appear as synonyms, but that is not the case. Foods that are labelled organic have been grown or raised without chemical fertilizers, insecticides (pesticides), herbicides (herbicides), hormones, or medications. Organic food is defined by USDA as foods that were produced without synthetic chemicals, fertilizers, or pesticides. Organic agriculture produces healthier foods without the use of toxic pesticides. Organic farmers are not dependent on petroleum-based non-renewable fertilizers and pesticides that we might not always have access to. Organic foods encourage healthier, more sustainable uses of natural resources.
Many people choose to pay a premium for organic foods as their production does not result in ecological damage caused by pesticides and herbicides, while composted fertilizer helps rebuild soils and is less harmful to the environment than man-made fertilizer. Most people purchase organically grown food products because they are concerned about pesticides, additives, antibiotics, or other chemical residues, and believe that organic foods are healthier. For some, an all-natural approach is a perfect way to live, and others feel that organic foods are the healthiest choice for themselves and their families.
Generally speaking, organic means foods are grown or produced without synthetic pesticides or fertilizers, no GMO ingredients, no chemical food additives or artificially-ripened substances, and no irradiation. Natural, when it comes to farming, means the produce was not treated with chemicals, and Organic means crops were grown without the use of synthetic pesticides, herbicides, or fertilizers. Organically certified products means the food was grown, harvested, stored, and transported without the use of synthetic chemicals, radiation, or fumigants.
In Australia, biodynamic produce is covered by national organic certification. Organic farmers do not use dangerous treatments such as wastewater or man-made substances to fertilise, irradiation to preserve food, genetic technologies to modify crops, or growth hormones to raise livestock. Simply saying thatorganic does not prevent the food from being contaminated as it travels from the fields to market.
Organic Food Benefits
To the consumer, the organic & natural food labels are promoted to appear as synonyms, but that is not the case. Foods that are labelled organic have been grown or raised without chemical fertilizers, insecticides (pesticides), herbicides (herbicides), hormones, or medications. Organic food is defined by USDA as foods that were produced without synthetic chemicals, fertilizers, or pesticides. Organic agriculture produces healthier foods without the use of toxic pesticides. Organic farmers are not dependent on petroleum-based non-renewable fertilizers and pesticides that we might not always have access to. Organic foods encourage healthier, more sustainable uses of natural resources.
Many people choose to pay a premium for organic foods as their production does not result in ecological damage caused by pesticides and herbicides, while composted fertilizer helps rebuild soils and is less harmful to the environment than man-made fertilizer. Most people purchase organically grown food products because they are concerned about pesticides, additives, antibiotics, or other chemical residues, and believe that organic foods are healthier. For some, an all-natural approach is a perfect way to live, and others feel that organic foods are the healthiest choice for themselves and their families.
Generally speaking, organic means foods are grown or produced without synthetic pesticides or fertilizers, no GMO ingredients, no chemical food additives or artificially-ripened substances, and no irradiation. Natural, when it comes to farming, means the produce was not treated with chemicals, and Organic means crops were grown without the use of synthetic pesticides, herbicides, or fertilizers. Organically certified products means the food was grown, harvested, stored, and transported without the use of synthetic chemicals, radiation, or fumigants.
In Australia, biodynamic produce is covered by national organic certification. Organic farmers do not use dangerous treatments such as wastewater or man-made substances to fertilise, irradiation to preserve food, genetic technologies to modify crops, or growth hormones to raise livestock. Simply saying thatorganic does not prevent the food from being contaminated as it travels from the fields to market.
Organic Food Benefits
It has been proven that organic foods have more nutrients like iron, magnesium, and phosphorus than their conventionally-grown counterparts. Organic foods contain higher amounts of vitamins, minerals, enzymes, and trace minerals than conventionally-raised foods. Organic foods typically have more health-promoting nutrients, like antioxidants, than their conventionally raised counterparts, and individuals who are allergic to foods, chemicals, or preservatives may find that symptoms of allergy to foods diminish or disappear when eating only organic foods.
People with allergies to chemicals may find their symptoms lessen when they eat organic. The reason for this is non-organic foods contain chemicals that may reduce antioxidants, while with organic fruits and vegetables, there are no chemicals, so you are getting all of the benefits of antioxidants from eating the produce. The reason why this is established is that organic foods are free from the outside chemicals, which usually react with vitamins, organic compounds, and minerals, thereby lowering the necessary positive effects of antioxidants in foods.
Several studies found organic foods typically contain higher levels of antioxidants and some trace minerals, such as vitamin C, zinc, and iron (3, 4, 5, 6). In children as well as adults, the higher levels of antioxidants found in some organic foods may help to boost our immune systems and promote better overall health. A 2014 meta-analysis published in The British Journal of Nutrition found organic crops had substantially higher levels of antioxidants than conventional crops, including 19% higher levels of phenolic acids, 69% higher levels of flavanones, 28% higher levels of stilbenes, 26% higher levels of flavones, 50% higher levels of flavonols, and 51% higher levels of anthocyanines.
A 2014 meta-analysis published in the British Journal of Nutrition found that not only were organically grown crops less likely to contain detectable levels of pesticides, but due to differences in fertilization techniques, were 48% less likely to have tested positive for cadmium, a toxic heavy metal, which accumulates in the liver and kidneys. The group, led by Bravata, did not find convincing evidence that organic foods are any more nutritious or have less health risks than their conventional counterparts, although eating organic may lower your risk of exposure to pesticides. While researchers found organic foods had 30 percent less pesticide pollution risk than conventional fruits and vegetables, organic foods are not necessarily 100 percent free of pesticides.
Organic foods are free of hormones and GMOs, have few if any pesticides, use few preservatives, and generally have higher levels of nutrients. Organic foods generally contain no toxic substances because they do not use harmful substances such as chemicals, pesticides, medications, preservatives. Not only does organic farming contribute to reduced risks for the publics health, but growing evidence shows organically grown foods are higher in nutrients such as vitamin C, iron, magnesium, and phosphorus, and there is a lower amount of exposure to nitrates and pesticide residues in organically grown fruits, vegetables, and grains than in conventionally grown products. There are no long-term studies on the health outcomes of individuals who eat organic food compared with conventionally grown foods; studies that have included human subjects have lasted between two days and two years.
People with allergies to chemicals may find their symptoms lessen when they eat organic. The reason for this is non-organic foods contain chemicals that may reduce antioxidants, while with organic fruits and vegetables, there are no chemicals, so you are getting all of the benefits of antioxidants from eating the produce. The reason why this is established is that organic foods are free from the outside chemicals, which usually react with vitamins, organic compounds, and minerals, thereby lowering the necessary positive effects of antioxidants in foods.
Several studies found organic foods typically contain higher levels of antioxidants and some trace minerals, such as vitamin C, zinc, and iron (3, 4, 5, 6). In children as well as adults, the higher levels of antioxidants found in some organic foods may help to boost our immune systems and promote better overall health. A 2014 meta-analysis published in The British Journal of Nutrition found organic crops had substantially higher levels of antioxidants than conventional crops, including 19% higher levels of phenolic acids, 69% higher levels of flavanones, 28% higher levels of stilbenes, 26% higher levels of flavones, 50% higher levels of flavonols, and 51% higher levels of anthocyanines.
A 2014 meta-analysis published in the British Journal of Nutrition found that not only were organically grown crops less likely to contain detectable levels of pesticides, but due to differences in fertilization techniques, were 48% less likely to have tested positive for cadmium, a toxic heavy metal, which accumulates in the liver and kidneys. The group, led by Bravata, did not find convincing evidence that organic foods are any more nutritious or have less health risks than their conventional counterparts, although eating organic may lower your risk of exposure to pesticides. While researchers found organic foods had 30 percent less pesticide pollution risk than conventional fruits and vegetables, organic foods are not necessarily 100 percent free of pesticides.
Organic foods are free of hormones and GMOs, have few if any pesticides, use few preservatives, and generally have higher levels of nutrients. Organic foods generally contain no toxic substances because they do not use harmful substances such as chemicals, pesticides, medications, preservatives. Not only does organic farming contribute to reduced risks for the publics health, but growing evidence shows organically grown foods are higher in nutrients such as vitamin C, iron, magnesium, and phosphorus, and there is a lower amount of exposure to nitrates and pesticide residues in organically grown fruits, vegetables, and grains than in conventionally grown products. There are no long-term studies on the health outcomes of individuals who eat organic food compared with conventionally grown foods; studies that have included human subjects have lasted between two days and two years.