Natural vs. Organic Foods Protect the Body
Here’s a little information directly from the FDA regarding the difference between natural and organic products:
What is ‘Natural’?
The term “natural” applies broadly to foods that are minimally processed and free of synthetic preservatives; artificial sweeteners, colors, flavors and other artificial additives; growth hormones; antibiotics; hydrogenated oils; stabilizers; and emulsifiers. Most foods labeled natural are not subject to government controls beyond the regulations and health codes that apply to all foods. Exceptions include meat and poultry. The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) requires these to be free of artificial colors, flavors, sweeteners, preservatives and ingredients that do not occur naturally in the food.
What is ‘Organic’?
“Organic” refers not only to the food itself, but also to how it was produced…They must be grown and processed using organic farming methods that recycle resources and promote biodiversity–two key elements of environmentally sustainable agriculture. Crops must be grown without using synthetic pesticides, bioengineered genes, petroleum-based fertilizes and sewage sludge-based fertilizers. Organic livestock must have access to the outdoors and given no anti-biotics or growth hormones.
Natural and Organic Foods. Food Marketing Institute, Volume I. Federal Department of Agriculture. http://www.fda.gov/ohrms/dockets/dockets/06p0094/06p-0094-cp00001-05-Tab-04-Food-Marketing-Institute-vol1.pdf.