{"id":8198,"date":"2009-05-18T10:39:23","date_gmt":"2009-05-18T15:39:23","guid":{"rendered":"https:\/\/www.dietsinreview.com\/diet_column\/?p=8198"},"modified":"2009-05-18T10:39:23","modified_gmt":"2009-05-18T15:39:23","slug":"the-pros-and-cons-of-going-organic","status":"publish","type":"post","link":"https:\/\/dietsinreview.com\/diet_column\/05\/the-pros-and-cons-of-going-organic\/","title":{"rendered":"The Pros and Cons of Going Organic"},"content":{"rendered":"

One of the hottest buzz words in food right now is “organic.” I want to help you better understand what these foods are, what you stand to gain from them and a few of the negatives.\"usda<\/a><\/p>\n

What is organic?<\/strong>
\nIn order for a food to be labeled organic it needs to be grown and processed without using any genetic engineering procedures, or without any synthetic\/artificial fertilizers (must use real fertilizers).\u00a0 Organic foods are grown without the use of all \u201c-cides\u201d, meaning no pesticides, herbicides, or fungicides.\u00a0 Also, the food must be grown or processed without antibiotics, preservatives, chemicals, or use of radiation.\u00a0 In short, the food was produced and processed in the most natural way and delivered to consumers in the purest form without any chemical tainting. To be certified organic a product must bare the USDA certification <\/a>of 100% organic.\u00a0 This seal means the farm has been evaluated and tested by a set standard of practice and is certified after passing.<\/p>\n

PROs
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