What is Natural?: In todays grocery store there are many different ways products try to get you to buy and one the biggest ways is by using the word “Natural”on the product label. Companies love to use this term but when it comes to food please know that it is simply a marketing ploy and it does NOT mean the product is healthy or natural in any way. According to Consumers Report survey 60 percent of shoppers look for the word Natural on the packaging and two thirds think that it means a food has No artificial ingredients, pesticides or GMO’s. A quote from the FDA on the term Natural “From a food science perspective, it is difficult to define a food product that is ‘natural’ because the food has probably been processed and is no longer the product of the earth. That said, FDA has not developed a definition for use of the term natural or its derivatives. However, the agency has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances”
The FDA has been petitioned to define the term “Natural”. The FDA is taking this action in part because it received three Citizen Petitions asking that the agency define the term “natural” for use in food labeling and one Citizen Petition asking that the agency prohibit the term “natural” on food labels. We also note that some Federal courts, as a result of litigation between private parties, have requested administrative determinations from the FDA regarding whether food products containing ingredients produced using genetic engineering or foods containing high fructose corn syrup may be labeled as “natural.” Because of the changing landscape of food ingredients and production, and in direct response to consumers who have requested that the FDA explore the use of the term “natural,” the agency is asking the public to provide information and comments on the use of this term in the labeling of human food products.
You can leave a comment here for the “Natural” labeling.
What are GMO’s?: GMOs (or “genetically modified organisms”) are living organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering, or GE. This relatively new science creates unstable combinations of plant, animal, bacteria and viral genes that do not occur in nature or through traditional crossbreeding methods.
Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit.
Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights.
In the U.S., GMOs are in as much as 80% of conventional processed foods.
High Risk Crop
Alfalfa (first planting 2011)
Canola (approx. 90% of U.S. crop)
Corn (approx. 88% of U.S. crop in 2011)
Cotton (approx. 90% of U.S. crop in 2011)
Papaya (most of Hawaiian crop; approximately 988 acres)
Soy (approx. 94% of U.S. crop in 2011)
Sugar Beets (approx. 95% of U.S. crop in 2010)
Zucchini and Yellow Summer Squash (approx. 25,000 acres)
Appendix B of the Non-GMO Project Standard lists a number of high-risk inputs, including those derived from GMO microorganisms, the above crops, and animal and bee products due to feed or forage containing these crops or their derivatives.
Common Ingredients Derived from GMO Risk Crops
Amino Acids, Aspartame, Ascorbic Acid, Sodium Ascorbate, Vitamin C, Citric Acid, Sodium Citrate, Ethanol, Flavorings (“natural” and “artificial”), High-Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid, Maltodextrins, Molasses, Monosodium Glutamate, Sucrose, Textured Vegetable Protein (TVP), Xanthan Gum, Vitamins, Yeast Products.
Monitored Crops (those for which suspected or known incidents of contamination have occurred, and those crops which have genetically modified relatives in commercial production with which cross-pollination is possible; we test these crops as needed to assess risk and move them to the “high-risk” category if we see significant risk of GMO contamination):
Beta vulgaris (e.g., chard, table beets)
Brassica napa (e.g., rutabaga, Siberian kale)
Brassica rapa (e.g., bok choy, mizuna, Chinese cabbage, turnip, rapini, tatsoi)
Cucurbita (acorn squash, delicata squash, patty pan)
Flax
Rice
Wheat
Potato
One of the most common concerns about the prevalence of GMOs (genetically modified organisms) in North America is whether they are safe for our children and families to be eating.
Are kids eating genetically engineered food?
The sad truth is many of the foods that are most popular with children contain GMOs. Cereals, snack bars, snack boxes, cookies, processed lunch meats, and crackers all contain large amounts of high risk food ingredients. In North America, over 80% of our food contains GMOs. If you are not buying foods that are Non-GMO Project Verified, most likely GMOs are present at breakfast, lunch, and dinner. For more information visit the Non-GMO Project.
What is Organic?: The USDA defines Organic as: Organic food is produced using sustainable agricultural production practices. Not permitted are most conventional pesticides; fertilizers made with synthetic ingredients, or sewage sludge; bioengineering; or ionizing radiation. Organic meat, poultry eggs, and dairy products come from animals that are given no antibiotics or growth hormones. The USDA National Organic Program website has more information including inspection and certification information.
Shopping organic is one of the best steps you can take towards ensuring that your family eats the healthiest foods possible. According to the Organic Trade Association, “The use of genetically modified organisms (GMOs) is prohibited in organic products. This means an organic farmer can’t plant GMO seeds, an organic cow can’t eat GMO alfalfa or corn, and an organic soup producer can’t use any GMO ingredients. To meet the USDA organic regulations, farmers and processors must show they aren’t using GMOs, and that they are protecting their products from contact with prohibited substances, such as GMOs, from farm to table.” The rigorous requirements of the National Organic Program help to prevent GMO contamination of organic foods through a process-based approach, which includes testing when GMO contamination is suspected.
So what is my take on all this? I eat all organic foods, that way I am assured that I am getting the best quality foods for my family.