“I can’t wait for you to try my summer salad,” a neighbor said as she pushed a colorful bowl of greens and veggies my way, “It’s super healthful.”

“Aren’t most salads healthful?” I asked.

“No – this salad is healthier than most because it’s all organic!” she exclaimed, spending the next few minutes detailing how “we’ve spent years eating food drenched in poisonous chemicals.”

While the statements my very hospitable, but terribly misinformed, neighbor made aren’t backed by science, these popular misconceptions surrounding organic and non-organic food are widely circulated.

Today we’re going to take a deep dive into what makes organic food products different from non-organic ones – everything from how they are produced to labeling regulations.

What makes organic food “organic? ”

Organic food production isn’t a new thing – it’s been around since the earliest conceptions of farming.

But organic labeling and production regulations are. In fact, organic standards have only been around in the United States since 1990 and are enforced through the United States Department of Agriculture (USDA).

To market products as USDA certified “organic,” farmers must follow governmental standards and comply with annual inspections to ensure their production methods are in compliance with regulations. The production practices allowed and not allowed are very product specific – the USDA issues organic regulations for everything from shellfish to tobacco to mohair.

How are organic crops produced?

While many aspects of the USDA’s organic regulations are specific to the product, here’s a rundown of the general guidelines:

• Application of most synthetic substances are prohibited (organic growers can use substances like copper sulfate, elemental sulfur and boric acid).
• Use of certified organic seeds and planting stock are required, if available.
• Any use of genetically modified organisms (GMOs) is strictly prohibited.
• Organic-specific crop rotation regulations must be followed.
• Soil conservation practices are required, with application of biosolids prohibited.

Click here to view the complete listing of USDA organic regulations.

Are organic food products “healthier?”

Many consumers feel as though opting for organic-labeled fruits and veggies equates with selecting the “healthiest” food options, but multiple studies have shown such conclusions to be unfounded.

In 2012, Stanford University researchers compared health benefits of organic vs. non-organic foods and found no strong evidence proving organic foods are more nutritious than non-organic foods.

What does this mean?

There’s not enough evidence to conclude that organically grown foods are a “healthier” choice over non-organic grown foods (we flushed out this topic in April’s Organic Foods or Non-organic).

While my neighbor may feel like she’s eating “healthier” when purchasing organic salad ingredients, such claims are not backed by modern science. 

Conclusion

Food products marketed with the USDA certified “organic” label are subject to a unique set of production and processing regulations. From the type of seeds utilized, to pest prevention strategies, organic farming requires stringent compliance to these governmental standards. These farming practices are what make organic food different from non-organic food – not a proven nutritional or “health” advantage.