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Nutritional supplements 2. In-Depth 3. Expert Answers 4. Expert Blog 5. Multimedia 6. Resources 7. News From Mayo Clinic Products and services Number 1 hospital in the nation by U.S. News and World Report Free E-newsletter Subscribe to Housecall Our general interest e-newsletter keeps you up to date on a wide variety of health topics. Sign up now Organic foods: Are they safer? More nutritious? Discover the real difference between organic foods and their traditionally grown counterparts when it comes to nutrition, safety and price. By Mayo Clinic Staff Once found only in health food stores, organic food is now a regular feature at most supermarkets. And that's created a bit of a dilemma in the produce aisle. On one hand, you have a conventionally grown apple. On the other, you have one that's organic. Both apples are firm, shiny and red. Both provide vitamins and fiber, and both are free of fat, sodium and cholesterol. Which should you choose? Get the facts before you shop. Conventional vs. organic farming The word "organic" refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce don't use conventional methods to fertilize and control weeds. Examples of organic farming practices include using natural fertilizers to feed soil and plants, and using crop rotation or mulch to manage weeds. Organic or not? Check the label The U.S. Department of Agriculture (USDA) has established an organic certification program that requires all organic foods to meet strict government standards. These standards regulate how such foods are grown, handled and processed. Any product labeled as organic must be USDA certified. Only producers who sell less than $5,000 a year in organic foods are exempt from this certification; however, they're still required to follow the USDA's standards for organic foods. If a food bears a USDA Organic label, it means it's produced and processed according to the USDA standards. The seal is voluntary, but many organic producers use it. Illustration of the USDA organic seal Products certified 95 percent or more organic may display this USDA seal. Products that are completely organic — such as fruits, vegetables, eggs or other single-ingredient foods — are labeled 100 percent organic and can carry the USDA seal. Foods that have more than one ingredient, such as breakfast cereal, can use the USDA organic seal plus the following wording, depending on the number of organic ingredients: * 100 percent organic. To use this phrase, products must be either completely organic or made of all organic ingredients. * Organic. Products must be at least 95 percent organic to use this term. Products that contain at least 70 percent organic ingredients may say "made with organic ingredients" on the label, but may not use the seal. Foods containing less than 70 percent organic ingredients can't use the seal or the word "organic" on their product labels. They can include the organic items in their ingredient list, however. Do 'organic' and 'natural' mean the same thing? No, "natural" and "organic" are not interchangeable terms. You may see "natural" and other terms such as "all natural," "free-range" or "hormone-free" on food labels. These descriptions must be truthful, but don't confuse them with the term "organic." Only foods that are grown and processed according to USDA organic standards can be labeled organic. * Next + Share + Tweet Jun. 09, 2014 References 1. Organic production and handling standards. U.S. Department of Agriculture http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004445&acc t=nopgeninfo. Accessed Jan. 28, 2014. 2. Organic labeling and marketing information. U.S. Department of Agriculture. http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004446&acc t=nopgeninfo. Accessed Jan. 28, 2014. 3. Pesticide and food: Healthy, sensible food practices. U.S. Environmental Protection Agency. http://www.epa.gov/pesticides/food/tips.htm. Accessed Jan. 28, 2014. 4. Smith-Spangler C, et al. Are organic foods safer or healthier than conventional alternatives? A systematic review. Annals of Internal Medicine. 2012;157:348. 5. Can I make a label bearing both organic and natural claims? U.S. Department of Agriculture. http://askfsis.custhelp.com/app/answers/detail/a_id/85. Accessed Feb. 14, 2014. 6. Dangour AD, et al. Nutrition-related health effects of organic foods: A systematic review. American Journal of Clinical Nutrition. 2010;92:203. 7. Forman J, et al. Organic foods: Health and environmental advantages and disadvantages. Pediatrics. 2012;130;e1406. 8. Shopper's guide to pesticides. Environmental Working Group. http://static.foodnews.org/pdf/EWG-shoppers-guide.pdf. Accessed Feb. 14, 2014. 9. Demory-Luce D, et al. Organic foods and children. http:// www.uptodate.com/home. Accessed Feb. 14, 2014. 10. Safe handling tips for fresh fruits and vegetables. American Dietetic Association. http://www.eatright.org/Public/content.aspx?id=10952. Accessed Feb. 14, 2014. 11. Pesticides and food: What 'organically grown' means. U.S. Environmental Protection Agency. http://www.epa.gov/opp00001/food/organics.htm. Accessed Feb. 14, 2014. 12. Organic herbicide update. U.S. Department of Agriculture. http://www.ars.usda.gov/research/publications/publications.htm?seq_ no_115=235410. Accessed Feb. 14, 2014. 13. Food label helps consumers make healthier choices. U.S. Food and Drug Administration. http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm094536.htm. Accessed Feb. 14, 2014. 14. Organic milk, organic meat: What the access to pasture rule means for organics. U.S. Department of Agriculture. http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5082660&ac ct=noprulemaking. Accessed March 14, 2014. See more In-depth Products and Services 1. Book: The Mayo Clinic Diet 2. Subscription Online Service: The Mayo Clinic Diet 3. Book: The Mayo Clinic Kids’ Cookbook See also 1. Keep your breakfast cereal healthy 2. Try these veggie inspirations 3. Thanksgiving recipes 4. Holiday recipes 5. Healthy breakfast options 6. Snack attack? Try these 100-calorie snacks 7. Cuts of beef 8. BVO 9. Sodium nitrate in meat 10. Grocery store secret: Shop the perimeter 11. What is BPA? 12. Make food labels your new best friend 13. Sample menu 14. Sea salt vs. table salt 15. Vegetarian recipes 16. Think outside the cereal box 17. Where's the lean beef? 18. Organic foods: What the labels mean 19. Fit in more fruit 20. Guide to beans and legumes 21. Fast food 22. Calories in sushi 23. Antioxidants 24. White whole wheat 25. Meat and poultry 26. Vegetable juice 27. Don't grocery shop on an empty stomach 28. Menu planning 29. Eat well to control cholesterol 30. Grass-fed beef 31. Menus for heart-healthy eating 32. Gourmet salt Show moreShow less Advertisement Mayo Clinic is a not-for-profit organization. Proceeds from website advertising help support our mission. Mayo Clinic does not endorse non-Mayo products and services. Advertising & Sponsorship * Policy * Opportunities Mayo Clinic Store Check out these best-sellers and special offers on books and newsletters from Mayo Clinic. * Try Mayo Clinic Health Letter FREE! * Mayo Expert featured in healthy cooking video series! * Control fibromyalgia with a three-step action plan * Mayo Clinic on Better Hearing and Balance * The Mayo Clinic Diet Online — Eat well. Enjoy life. Lose weight. 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