1. A comparison between foods and what it means for you
Beth Daws
EVHM 3305-H01
Fall 2011

2. Organic – “…is a labeling term that indicates that the food or other
agricultural product has been produced through approved methods.
These methods integrate cultural, biological, and mechanical practices
that foster cycling of resources, promote ecological balance, and
conserve biodiversity. Synthetic fertilizers, sewage
sludge, irradiation, and genetic engineering may not be used.
“(USDA#1)
This definition is regulated by the USDA, and the only way to be sure
your food is organic is to see one of these labels on the package.

3. However it is important to note that organic farmers are not banned
from using fertilizers, pesticides, herbicides, and rodenticides
provided they are on the National List.
It should be noted that the National List only has substances or
devices which should in agreement with the EPA, not cause
anthropological or environmental damage, provided they are used in
the manner outlined by the National List. (USDA#2)

4. It should also be noted that if the agreement between the USDA/EPA
and the farmer is breached, then the product can no longer be
marketed as organic. However, the product may still be sold as
conventional. As an example, if a dairy cow becomes too ill to be
saved without an organically banned substance, the dairy farmer is
required by law to attempt to save the dairy cow, though it can no
longer produce organic dairy, nor be sold as organic meat. (USDA
#3)

5. It’s also important to keep in mind that there are different “levels” of
organic. When you see the USDA seal, it is by law, at least a 95%
organic product excluding water and salt. If a product is less than
95% organic it cannot use the USDA seal, though organic
ingredients that meet the USDA requirements may be listed as
organic in the product’s ingredient list. If any product is less than
70% organic, excluding water and salt, it cannot be called
organic(USDA#4).
So what about products that are 0% organic?

6. Normal – well actually, this has However there are two other
no definition. But don’t terms regulated by the USDA
worry, there are some other
terms the food industry uses  Free Range
which are either loosely, or not  Grass Fed
regulated at all, which include
(#USDA 1)
 “All Natural”
 “Pasture Raised”
 “Humane”

7. Well okay, so there’s no USDA definition for “normal”, but it must
mean something, right?
All food in the US must pass some kind of safety inspection and
must be sanitized. The same is true for organic products, but there’s
one small hitch. The sanitizing agents on non-organic food usually
include one of the following:
ammonia, sulfides/sulfites, chlorides, and nitrites. So what’s wrong
with that?

8. The problem with nitrites: When heated (i.e. being cooked) or
under acidic conditions (i.e. in the gut) they will decompose
and form nitrosamines. Nitrosamines are carcinogenic.
(#Pollan)
The problem with sulfides/sulfites: Some people display
heightened sensitivity to these, though they are not
carcinogenic (ASCIA). Since 1986 (Molotsky) they have been
banned to be used for produce typically consumed raw.
However, most dried fruits use them for color retention.
The problem with ammonia/chlorides: Although no reliable
studies have been carried out testing for negative
effects, improper handling and disposal can lead to low quality
consumer products and environmental issues.

9. From an ecological standpoint there is a lack of regulation with
regard to agricultural practices. Aside from banned substances, such
as DDT, farmers are under little scrutiny. Although some farmers are
using more ecologically friendly practices, such as crop rotation, drip
irrigation, and planting wind breaks, they are not required to do so by
law. If you recall from our discussion about eutrophication and dead
zones then you may see that this can become problematic.

10. Food for thought:
Despite price differences, will you, or do you buy organic
products?
If not, is the price difference the only thing that stops you from
buying organic?
You are what you eat (Ingested plant miRNAs regulate gene
expressionin animals), does this change your mind about
organic products?
Do you think that organic products should be checked to make
sure they still meet standards before being stocked in stores?

11. Places of organic production are only inspected annually, though it is
unscheduled and unannounced. Do you think the inspections should
be more often? Do you think they should happen only during the
growing season (where applicable)?
Keep in mind that certifications are only as good as their certifiers –
corruption and laziness can happen anywhere, anytime. If you want
to support the USDA organic program, push for a better inspection
system and better inspectors!

12. USDA National Organic Program Seals. Accessed 12-3-11.
http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?&template=TemplateC&navID=Nati
onalOrganicProgram&leftNav=NationalOrganicProgram&page=NOPOrganicSeal&description=The
%20Organic%20Seal&acct=nopgeninfo
USDA (#1) National Organic Program. Accessed 11-29-11.
http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateC&navID=Cons
umerlinkNOPFAQsNOPRegGuidance&rightNav1=ConsumerlinkNOPFAQsNOPRegGuidance&top
Nav=&leftNav=NationalOrganicProgram&page=NOPConsumers&resultType=&acct=nopgeninfo
USDA(#2) Organic Foods Production Act of 1990 (amended November 10, 2005). Accessed 12-3-
11.
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5060370
USDA (#3) “…” Subpart C, § 205.238 Livestock health care practice standard.
USDA (#4) “…” Subpart D, § 205.305 Multi-ingredient packaged products with less than 70
percent organically produced ingredients.
ASCIA Sulfite Allergy. Updated June 2010. Accessed 11-29-11.
http://www.allergy.org.au/content/view/128/1/
Molotsky, Irvin. " U.S. Issues Ban on Sulfites’ Use in Certain Foods.“ New York Times. 9 July. 1986.
Retrieved 11-29-11
http://www.nytimes.com/1986/07/09/us/us-issues-ban-on-sulfites-use-in-certain-foods.html
Pollan, Michael. In Defense of Food. Penguin Press (2008).