Formula Medical Group
Apple Valley, CA
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James Krider, MD


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"Natural" or "organic" foods

What are natural or organic foods?

There are no uniform standards or definitions for so-called natural or organic foods; hence, these labels are loosely applied to a variety of products. Actually, the term organic describes any substance that contains carbon and is derived from plants or animals. Strictly speaking, then, all food is organic. In the public mind, however, natural or organic foods are grown in soil that has not been treated with fertilizers other than manure or compost, and without the use of artificial pesticides, hormones, ripening agents, preservatives, or other additives. Millions of Americans are convinced that natural or organic foods are safer or more nutritious than similar products sold in supermarkets. Promoters of these products, which are usually sold at premium prices in health-food or specialty stores, rely upon the general public's fears that commercial foods are either tainted with pesticides and/ or chemical additives or are lacking in nutrition. In general, the appeal of natural or organic foods is based on the assumptions that:

  • Artificial fertilizers do not provide as many nutrients as manure or compost.
  • Pesticides and other artificial growth aids (e.g., hormones or antibiotics given to animals), as well as additives and preservatives, are harmful to humans.

Are these assumptions valid? In regard to artificial vs. natural fertilizer, the answer is clear: There is no difference in the vitamin and mineral content of foods grown in one or the other.

The picture is less clear regarding pesticides, additives, and preservatives. Some pesticides, such as DDT, are clearly harmful to humans and the environment. Similarly, some additives such as certain food dyes are potentially harmful and have been banned for use in foods. But many pesticides, preservatives, and additives actually make food safer. For example, some pesticides are used to retard the growth of molds that can produce dangerous toxins in foods. Without preservatives, fats and oils quickly turn rancid. Many of the additives used to preserve fats are actually nutrients such as vitamins C or E. These vitamins are antioxidants, which prevent spoilage caused by exposure to oxygen.

When should I use natural or organic foods?
This is largely a matter of personal preference. Americans enjoy such an abundance and variety of foods that there is no

Organic produce is grown without insecticides in soil fertilized with manure or compost.

need to buy natural or organic foods. Indeed, many products sold in regular supermarkets are identical to those in so-called "health-food" stores, although the latter usually cost more.

Some people are hypersensitive to certain foods or additives. These substances can usually be avoided by reading labels, but not all foods have labels. For example, a bin of dried fruits may not be labeled, yet contain sulfiting agents — common preservatives that can trigger severe asthma in people who are sensitive to them. In such instances, natural products may be safer. A word of caution, however; chemical analyses of natural foods have found that some do, indeed, contain additives and preservatives. So if a person is hypersensitive, it may be wise to ask to see the original product labels.

Who provides natural or organic foods?
Until recently, natural or organic foods were sold mostly in health-food or specialty stores. Now, many supermarkets offer the same foods, but they usually are placed in a special section. Some farm stands specialize in natural or organic foods. These products may also be obtained through catalogs.

What should I expect of natural or organic foods?

Regulations regarding what can be called natural or organic vary considerably from state to state. To learn the laws in a particular area, check with the state department of consumer affairs or agriculture. In general, a consumer can expect that foods labeled natural or organic are grown with natural fertilizers and are free of pesticides, preservatives, or additives. Remember, however,

that some additives are replacements for nutrients lost in processing. Thus, bread or pasta made with enriched flour is actually higher in nutrients than products made with flour that has not been enriched.

What should be expected of me?
You should be informed as to what the labels mean and whether such products actually are safer than ordinary foods. Preservative-free oils may be natural, but they can also turn rancid in a short time. All-natural peanut butter may contain harmful toxins from molds that thrive on peanuts that have not been treated with a fungicide. Foods without preservatives tend to have a short shelf life, so make sure that they are fresh, and use them as soon as possible.

Remember, too, that many pesticides and preservatives are used to make foods more appealing to the eye. Beautiful, unblemished fruit may contain traces of harmful pesticides. Dried fruits that retain their original color have likely been treated with sulfites. Richly colored oranges may have been color treated to enhance their looks. Foods with preservatives and additives used primarily for cosmetic purposes can certainly be eliminated.

Questions you should ask

  • Where are your foods grown? The use of pesticides and additives is regulated more in the United States than abroad. Food inspectors have found that imported foods often have been treated with pesticides that are banned in this country.
  • Is the food dated? Foods free of preservatives tend to spoil quickly, so be wary of foods that are undated.
  • Is the food refrigerated?
  • Are there labels for foods sold in bulk?
This article was last reviewed December 12, 2005 by Dr. James Krider.
Reproduced in part with permission of Home Health Handbook.

 


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