ORGANIC:
Organic products are grown without pesticides, hormones, GMO’s (genetically modified organisms) and antibiotics in a more environmentally friendly manner (wow, what a concept, shouldn’t all foods be grown and produced that way here in America?!). Any food labeled “organic” must be certified by the United States Department of Agriculture (USDA)

Organic food prices can be higher in cost due to the certification fees the producer or farmer must pay. Nutritionally, most foods, especially produce are similar in vitamin/mineral content but you don’t get the pesticides or GMO’s. It has been shown that organic milk is higher in omega 3 fats because the cows are fed a vegetarian diet.

“100% Organic” means all ingredients are organic. “Organic” means at least 95% of the ingredients are organic. “Made with Organic Ingredients” means 70-95% of the ingredients are organic. Products that are less than 70% organic cannot be labeled as organic.

NATURAL:
When meat or poultry do not contain artificial flavors/colors, chemical preservative, artificial or synthetic ingredients and is only minimally processed (policy in place at USDA) the label can claim”natural”. Some producers will use the name to claim that antibiotics or hormones were not used however; this is not part of the USDA definition of natural. Other foods that claim “natural” means the food is without artificial colors/flavors and is minimally processed.

FREE-FARMED LIVESTOCK:
Indicates the animal is free from unnecessary fear, distress, injury pain, hunger, thirst and unnecessary discomfort. This is certified through the American Humane Association.

The meat is not more nutritious but the quality most likely is better as the animal is not fed animal proteins and by-products so there is less chance for Mad Cow Disease. It would be nice to think all farm animals were treated fairly and protected by law but apparently this is not the case.

CAGE-FREE, FREE RANGE OR FREE-ROAMING:
These claims may be seen on eggs, meat and poultry however the USDA has no set standard yet. They are currently holding meeting to review these standards. The terms imply that the animal is able to roam free (isn’t that what animals do???) but the USDA definition only guarantees the animal is let outdoors for five minutes a day!

RAISED WITHOUT ANTIBIOTICS:
It means the animals were raised without the use of low-level or therapeutic doses of antibiotics. Meat sand dairy products that are “certified organic” may use therapeutic doses under certain conditions like when the animal is ill. The term antibiotic-free is not regulated and therefore cannot be verified.

DEMETER-CERTIFIED BIODYNAMIC:
The Demeter Association has been around since the 1920’s and monitors its farms closely. These products are produced on farms without synthetic pesticides, fertilizers and animal by-products and are not near strong electromagnetic fields.

THE FOOD ALLIANCE:
The Food Alliance is a group of farmers, consumers, scientists, environmentalists, grocers, food producers and distributors that certify farmers using approved practices. It certifies the food is grown to using sustainable practices that preserve the environment (sounds like a great idea!).

NO ADDITIVES:
No additives mean no artificial or natural ingredients were added to the product. This term is not regulated. Even thought the term is not regulated, it means the product contains no additives as defined by the FDA (Food and Drug Administration). An additive (direct additive) refers to any substance that may become part of the product or affect the characteristic of the product. An indirect food additive would be something that came in contact with the food during packaging, storage or handling. It appears both preservatives and colors fall under the category as additives. All food additives must be approved except for any additives that were used before1958. GRAS means Generally Recognized as Safe. Some ingredients that are GRAS are sodium and potassium nitrates, MSG, salt, sugar, spices and vitamins. While additives can preserve freshness, add extra vitamins, make food appear more appealing etc…it seems to me that some substances are being used in our foods that could use more testing (nitrates and food dyes).

NATURAL ADDITIVE:
Something that is manufactured from a natural source like corn, soybeans or beets is considered a natural additive. The natural food may go through processing to get the additive ingredient.

ARTIFICIAL ADDITIVE:
Artificial additives are more economical to produce and claim to have greater “purity” than its “natural” counterpart (per the FDA). Remember that many artificial additives go through much processing, for example, Splenda sweetener. The manufacturer has to use chlorine to make Splenda. Chlorine is bleach. Also, does our body recognize or know what to do with the artificial colors and flavors in our foods. How does our bodies break these down and if so, what is the end product?

HIGH FRUCTOSE CORN SYRUP:
High fructose corn syrup (HFCS) is used to cheaply sweeten and increase the shelf life of many foods. You will find HFCS in ketchup, maple flavored pancake syrup, baked goods/bread, soda, juice blends, frozen foods/treats and almost all CHILDRENS foods and snacks, just to name a few.

HFCS is just as sweet as sucrose (table sugar) but is much cheaper to produce and transport. There have been some studies done recently trying to link HFCS to the obesity epidemic in the U.S. There appears to be much research going on regarding the affects of fructose (found in high concentrations in HFCS) on obesity, triglycerides and insulin resistance which can lead to diabetes.

The processing of HFCS is quite complex but to try to sum it up, many enzymes and chemicals are used to get a high-grade corn syrup. It is also thought that the most of the corn and enzymes being used to process HFCS are genetically modified. Genetically modified organisms (GMO) can be of great use in researching diseases but do you want GMO’s in the food you feed your family? Most countries in Europe have banned genetically modified foods.

GENETICALLY MODIFIED ORGANISMS (GMO’S)
When living organisms such as animals, plants or bacteria are genetically altered through technology, the term “genetically modified” is used. When genes are combined from different organisms, the resulting organism is said to be “genetically modified” or “genetically engineered”. At this time, it is not mandatory to list on a food label that the food contains GMO’s. Organic foods are free of GMO’s and will usual state that on the food label. While there are benefits to using genetically modified products such as: improved resistance to disease and pests, less time for crops to mature and enhanced taste and quality, there are also many controversies. Some safety issues include allergens, anti-biotic resistance and un-intended transfers of GMO’s through cross-pollination.

RENNET:
Rennet is obtained from a calf’s stomach. Rennin (which is an enzyme of the gastric juice) is used to clot milk in order to make cheese. Organic cheese is free of rennin.

TRANS-FATS:
Trans-fatty acids (TFA) or hydrogenated oils tend to raise cholesterol levels more than saturated (animal) fats. TFA raises the LDL (bad cholesterol and lowers the HDL (good cholesterol). Eating foods with TFA can increase your risk of heart disease. The “trans” form of this fat occurs during processing which changes the structure of the fat. There is some naturally occurring TFA in meats and milk, but in small amounts. As of 2006 all food labels will have to list the amount of TFA in the product. At the present there are no labeling laws for fast food so they continue to advertise certain foods as cholesterol–free but in essence, could contain TFA. I wonder what type of fat will they use to replace all the trans-fats?

OMEGA-3 FATS:
Omega-3 fats are an essential nutrient that many people lack. As of September 2004, a food label may carry the health claim that consumption of foods with omega-3’s may reduce the risk of coronary heart disease. There are other studies looking at the benefits of omega-3’s for diseases such as cancer, type2 diabetes, auto-immune diseases and depression. Foods naturally high in omega-3 fats are: walnuts, flax, soybeans, canola oil, salmon, mackerel, lake trout and albacore tuna (although known to be high in mercury…nice!). There are no “official guidelines” on the amount of omega-3’s to consume but the FDA recommends not exceeding more than 3 grams/day for an adult. I have not seen a valid recommendation on amounts for children yet, though infant formulas now make formula with DHA/EPA which are components of omega-3 fats. Some food companies are fortifying there foods with omega-3’s (bread, pastas, cereal, eggs, mayo etc…).