“All Natural” vs. Organic Foods: What’s the Real Difference?

As consumers grow ever more contentious about their food choices, more and more companies are striving to promote their products with the marketing spin of “100% All Natural,” — but are they really? Did you know, that foods labeled “all natural” can actually contain pesticides, herbicides, toxic heavy metals, trace amounts of PCBs (Polychlorinated biphenyls, used as a dialectic and coolant in food production), toxic fluoride, hidden MSG and more scary substances.

The only regulation of the term “natural” by the Food and Drug Administration is in regards to added color, synthetic substances and flavors.

The certification of Organic foods on the other hand requires stringent and ongoing oversight for producers to earn  the right to label their foods as organic.  Audits inclusive of annual inspections of farms and food handlers, periodic testing of soils and examinations of required paperwork to track all purchases and practices are just some of the steps that verify producers meet or exceed defined standards.  After a three year proven track record, those deemed worthy may be certified by the United States Department Agriculture to label their foods Organic.  Don’t be fooled by the “All natural” claims.  Make sure and look for the government seal of approval before you buy.   

**Sources:

The Wall Street Journal, “Is Your Dinner 'All Natural'?” http://online.wsj.com/article/SB10001424053111903374004576580671156407598.html

Live-The-Organic-Life.com, “Natural vs. Organic”,http://www.live-the-organic-life.com/natural-vs-organic.html, “Definition of Organic” http://www.live-the-organic-life.com/definition-of-organic.html