Stephanie Yeh
With so many people concerned about earthy and organic foods these days, it’s useful to stop and really take a look at what “natural” and “organic” foods really are. We complete know that earthy and organic foods are better for us than highly processed or stylized foods, but do we really know which foods are natural and organic? When you buy food that is labeled “natural,” what does that really mean? What active “organic”?
It turns out that the term “natural” doesn’t mean all that much. Because it’s only been broadly defined by the Food and Drug Administration (FDA), it’s a fairly discretionary term, the meaningful of which is left up to the conscience of the food manufacturer. The FDA says that any food can be labeled as natural so long as it doesn’t include added color, synthetic substances or artificial flavors.
This definition sounds good—until you realize that it can be flexile to include much definitely non-natural substances such as aspartame, the artificial sweetener. More liberal food manufacturers argue that “natural” means some material that exists in nature. While aspartame does not exist in nature (you have to use a chemical process to create it), manufacturers say that the subsequent product is ready-made up of cardinal amino acids, some of which do exist in nature. Never mind that they don’t exist glued together as aspartame!
So what can the savvy nutritionally-conscious consumer do about this? Go with a term that is clearly defined and thermostated by the FDA: organic. In the next issue we’ll delve into the intricacies of nonsynthetic foods, including basal regulations and differing levels of nonsynthetic production. In the meantime, avoid foods that are single labeled as “natural” and go for those labeled “organic” or “natural and organic.” It’s the real stuff.
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Submitted by root on Sun, 2006-09-24 22:08.
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