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With all the choices they provide, supermarkets can be a bit overwhelming. Should you get Granny Smith apples or good ol' Golden Delicious? Nonfat milk or 2 percent? Or should you join the pseudo-hippy revolution and go organic? Well, first off -- what does "organic" mean (other than "more expensive")? The National Organic Program lists, in plain detail, the requirements for food to be considered organic. For one, it's "produced by farmers who emphasize the use of renewable resources and the conservation of soil and water." It's also worth noting that organic food is produced without "conventional pesticides," and a certifier "inspects the farm where the food is grown to make sure the farmer is following all the rules."
Sounds good, but hold up. An article from Boston.com explains that in some cases, there's little to no difference between organic and non-organic foods. For example, "In most states, wild or farmed fish can be labeled organic even though there is no guarantee that it is free from mercury or other industrial chemicals." In fact, even the USDA makes no claim that organic food is "safer or more nutritious." The difference lies in the way it's produced and processed -- not in its nutritional value. Still, it's probably safe to say organic foods are "better overall" thanks to the lack of chemicals and a gentler environmental
impact. Food for thought, eh?
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