Organics Week concludes with a little lesson about what it means to be organic and follow an organic diet. Apparently, there is some confusion over organic diets versus vegan (or vegetarian) diets. If you are trying to follow either, it can be difficult for several reasons, including the fact that some people do not know the difference between two. Here are some definitions to lend a little clarity to the situation:

Organic food: grown without the use of conventional pesticides and artificial fertilizers, free from contamination by human or industrial waste, and processed without ionizing radiation or food additives. Livestock must be reared without the routine use of antibiotics and without the use of growth hormones, and generally fed a healthy diet. In most countries, organic produce may not be genetically modified.

Vegan:  a diet and lifestyle that seeks to exclude the use of animals for food, clothing, or any other purpose. Vegans endeavor not to use or consume animal products of any kind. Vegan diets (sometimes called strict or pure vegetarian diets) are a subset of vegetarian diets. Notable animal products include meat, poultry, seafood, eggs, dairy products, honey, fur, leather, wool, and silk. Common animal by-products include gelatin, whey, and beeswax.

Vegetarian: the practice of a diet that excludes meat, fish, and poultry. Most vegetarians consume dairy products, and many eat eggs. Lacto-vegetarianism includes dairy products but excludes eggs, ovo-vegetarianism includes eggs but not dairy, and lacto-ovo vegetarianism includes both eggs and dairy products. Semi-vegetarianism consists of a diet largely of vegetarian foods, but may include fish and sometimes even poultry, as well as dairy products and eggs. 

There are countless other classifications, as well as terms like “flexitarian” and “localvore” that have become popular as the sustainable food movements have gained momentum. My research failed to turn up any popular phrases to describe those who follow an organic diet, but organic diets are a bit more tricky to follow.

It can be difficult to ascertain the origin of organic food and even more so when served in a restaurant. While vegans have specific diet restrictions, those following an organic diet can still consume most any food product as long as it is produced according to organic food standards. Organic foods also tend to be seasonal, especially because many are produced locally. In some areas, the choices are so limited that it would be impossible to survive solely on organic foods.

If you are going to follow any vegetarian or organic diet, be sure you know all the facts before getting started. Many would consider these not just eating styles but lifestyle choices, so be prepared to make some big changes. Give yourself an adjustment period, or a trial run before making a long-term commitment.

It’s Sweet to try new things, so don’t be afraid!

To continue with Organics Week, here is a brief lesson on the labeling of organic products:

You may have seen this seal before, but do you know what it means? You may assume it means the product you are about to consume is completely organic, but what else does the package say? Foods certified with ”USDA Organic” seal fall into several categories, depending on their contents. In addition to the USDA Organic seal, the label of the package must contain specific language in reference to its contents.

You may also see products with the following labels on their packaging:

“100% Organic” must contain 100 percent organically produce ingredients, not counting added water and salt

“Organic” must contain 95 percent organic ingredients, not counting added and water and salt. Must not contain sulfites. May contain up to 5% non-organically produced ingredients which are not available in commercial form.

“Made with Organic Ingredients” or similar statements must contain 70 percent organic ingredients, not counting added water and salt. Must not contain added sulfites, except wine may contain added sulfur dioxide. May contain up to 30% non-organically produced agricultural ingredients and/or other substances including yeast.

Anything containing less than 70% organic ingredients may not show the USDA Organic seal. For more information on Organic Certification, click here to visit the USDA website.

If you are seeking out organic food, be sure to read the packaging carefully. It is always Sweet to be an informed consumer.

Welcome to Organics Week! Let’s kick things off with some recent organics news:  

The Sacramento News reported that organic farms in California bought fertilizer treatment from a company offering greatly reduce rates, only to find out the company was using slipping something extra into its product. This company supplied about a third of the organic market in California with this fertilizer treatment laced with a synthetic additive banned at organic farms. Apparently, many organic produce from California in 2006 were not really organic, dispute being labeled USDA approved, but most of public were not aware until this past December.

I do not talk much about organic products and to be honest I do not buy many either, save for my organic honey. My opinions on organics is most likely an unpopular one (but when did that ever stop me?). Should less chemicals be used on livestock and produce? Yes, absolutely. My concerns, however, are more related to the environment implications than to my personal health.  

Call me a skeptic, but I feel most of this organic movement is simply a ploy to get people to pay higher prices for trendy products, no different than any other marketing campaign. I am not drawn to organic produce because I, like many others, question it origins and rightfully so as the article above demonstrates. I would much rather seek out local produce, organic or not. My other primary reason is cost, which lends credibility to my organics-as-a-trend theory. Organic food tends to be more expensive, which could be legitimate, but it seems to be disproportionate to other rising food costs.

Perhaps the populous is not ready to embrace organics, which is a shame. It is a concept that appears to be wonderful in theory, though does not seem to be doing so well in practice. I would like to say that I support organics, especially for its positive effects for the environment, but I have not quite crossed that bridge. It would appear that others have not either, as these scandals continue to appear in the organics market.

In order for organics to be successful, the people behind the product need to adhere to strict standards as well as high morals and values. Organics are not products that can or should be made without integrity, and when the time is right I am hopeful that this trend will evolve and develop into something much more substantial and sustainable: a lifestyle that all people, rich or poor, can enjoy.

Am I Bitter about organics? Not necessarily, but I do seem tremendous room for improvement.

In an effort to education myself and others, I am dedicating this upcoming week to organics on Bitter/Sweet. I will be posting a couple articles delving into organic news, information, and ideas.

The post on Honey’s Sticky Underbelly got me curious about organics and the industry behind them. As I started researching the subject, I discovered things I never knew about organics and wanted to share what I had found.  

Join me as I explore this topic next week, and maybe we can all learn something (and learning is always Sweet).