Organically Grown

Organic foods are produced without any man-made pesticides, herbicides, antibiotics or hormones. Farmers are certified as organic by the US Department of Agriculture (USDA) and must meet government standards. The land where the produce is grown must be free from pesticides and herbicides for at least 3 years.

Organic farmers use crop rotation and resistant plant varieties as the most common methods to prevent crop damage from insects and disease. Manure and compost are used to fertilize organic crops. Any food sold as organic must be handled according to government rules.

Organic foods include fruits, vegetables, meats, dairy products, bakery and processed foods. Many people concerned about pesticide residue on conventionally grown produce switched to organic foods to reduce their cancer risk. Organic farming methods limit exposure to these potentially harmful substances, but they may not be entirely pesticide-free. Drift created by wind and weather may deposit some residue from a conventional agricultural area onto an organic one. You can limit your exposure to these substances by washing all fruits and vegetables thoroughly under running water and removing outer leaves of lettuce and other leafy vegetables.

Eating a diet high in fruits and vegetables (at least 5 servings a day) can reduce your risk of cancer and other chronic diseases such as diabetes. Both organic and conventionally farmed products are nutritious. Organic farming is not yet cost effective to produce enough food for a large population. More cost efficient measures are being developed and we are certain to see more organic foods popping up at the supermarket in the future.