According to the U. S. Department of Agriculture, the land where these foods are grown or raised must be free from herbicides, pesticides, fertilizers and other potential toxins for at least 3 years.

Organic produce or the soil it is grown in has not been treated with chemicals or fertilizers.  Plants that have not been coated in pesticides contain more nutrients and develop stronger compounds to fight off disease.  We also benefit from these disease fighting compounds when we eat these foods.  Usually, organic produce comes from local farms and does not have to be picked as early as conventionally grown produce.   Ripe produce is considered better tasting and more flavorful.  Besides the use of chemical treatments, conventionally grown produce is often picked too early to ensure survival during the shipping process.

Organic meat and eggs have not been treated with antibiotics or hormones.  The animals are also raised on clean land and given food that has no animal by-products or been genetically altered in any way.  Conventionally raised animals are given antibiotics and hormones to increase growth, milk production and fight off disease.  These treatments are then passed on to consumers in the animals fat cells.  Choosing a lower fat product may reduce your exposure to these chemicals, but only organic can guarentee that it is chemical free.

Organic milk is held to the same standards of the meat and eggs category.  The cows are not fed any food that has animal by-products or that has been genetically altered.  Studies have shown organic milk to have higher levels of Omega 3’s, antioxidants and minerals.