While both types of produce may look the same, organic foods must be able to meet specific standards of production, including specific growing and processing conditions that are unique to foods that can be labeled “organic”.  For crop foods, the organic foods can’t be grown using any chemical pesticides, non-organic fertilizer, human waste fertilizer or sludge from sewage.  They also cannot be processed using ionizing radiation—a process that kills bacteria but that some people believe is unsafe. Finally, the food can’t be genetically altered.

At one point, organic foods were grown on small farms, particularly those that were family-owned and operated.  In today’s time, however, organic foods are grown on larger farms and are more readily available in most supermarkets, co-ops and health food stores.  In the US, parts of Europe and Japan, the production of organic foods is currently federally regulated and in other countries, specific organic certification is required before these foods can be sold.

Organic foods can include fresh vegetables and fruits, which are not processed and come directly from the growers through farmer’s markets, supermarkets and roadside stands.  Many of these products are only available during certain times of the year.  One can also get organic eggs, dairy products and meat in their fresh and unprocessed forms.

Organic eggs are generally provided by free-range chickens and not from those kept in cages in large, egg factories.  Organic meats must not come from animals that have been treated with any growth hormones, steroids or antibiotics.  Processed organic foods can be found in the organic food section of the supermarket but often are more expensive than their conventional food counterparts.  Processed organic foods can include canned products, frozen produce, prepared items and even snack foods.

In truth, processed organic foods need only contain a certain percentage of organic ingredients.  In Australia, for example, a food can be labeled “organic” if it contains at least 95% organic ingredients.  In other countries, however, the percentage can be less than that.  Even so, those non-organic ingredients must be free of artificial food additives and no aspect of the food can be processed using chemical ripening techniques, genetic modification or irradiation.  In some cases, the organic food must be made using energy-saving techniques and packaged in recyclable or biodegradable materials.

It’s not always easy to identify whether or not your food is truly organic.  Sometimes, you need to buy directly from an organic grower in order to be certain the food is organic.  More recently, however, foods that are organic can be identified by governmental labeling, stating that the food is “certified organic”.

Because of the safety and wholesomeness of organic foods, you may wish to do you and your family a favor by buying only organic products.  The food tastes excellent and you can be assured you’re getting a product that won’t be harmful to you.

Several recent studies on farms which produce organic foods determined that organic farms don’t release synthetic pesticides into the ground, the air and, most importantly, the water table.  Some of the inorganic, chemical pesticides are known to be harmful to wildlife and other animals. Organic farms also are superior to conventional farms when it comes to maintaining surrounding natural ecosystems. This includes, maintaining healthy populations of natural plants, insects and indigenous animals. They also rotate crops more often to maintain a healthy soil.

When researchers calculated the energy use per unit area or per unit of yield of organic food-producing farms, it was found that organic farms used less energy and generated less packaging and chemical waste than conventional produce farms.  The yield in organic produce farms is about 20 percent less when those farms used half the fertilizer and 97 percent less pesticide than conventional farming.  Others feel that organically-used soil is of a higher quality and maintains higher water retention than farms that raise produce conventionally.  This factor may improve the yield of organic farms during years when rainfall is less than average.

In one study on organic farming techniques, a comparison of an organic farm and a conventional farm during a drought season, the yields of soybeans were between 50 and 90 percent better than the regular farms.  Organic corn yields were mixed but, on average, the farms were on par with conventional farms.

Consider the risk of pesticide exposure on farm workers. Farm workers on organic farms are spared the health risks of being exposed to pesticides, which are great, even when used correctly.    Pesticides made from organophosphates, in particular, can cause serious acute health problems with over-exposure.  Long term exposure, unfortunately, is associated with breathing problems, memory problems, skin conditions, cancer, miscarriages and birth defects.

To make matters worse, those who eat food not grown in an organic fashion can be exposed to both pesticides and herbicides that remain on the food.  This is why all produce from conventional farms should be washed carefully. Exposure to certain herbicides is known to cause birth defects, even in small doses.  Sadly, one recent study showed that the greatest source of pesticides in babies is through the dietary consumption of food not grown in an organic fashion.

On a happier note, another study found that a group of children who were switched from a regular diet to an organic diet dramatically reduced their levels or organophosphate pesticide exposure.  In addition, studies have shown that organic food actually tastes better in taste tests than conventional food.

If you want to keep your family as healthy as possible, consider making the switch to organic foods.  The benefits to the environment and likely to your family’s health are considerable.