What is the difference between all natural and organic products?

Organic foods are grown without artificial pesticides, fertilizers, or herbicides.


meat, eggs and dairy products are obtained from animals that are fed with natural feed and do not receive hormones or antibiotics. Natural foods are free of synthetic or artificial ingredients or additives. Foods labeled “natural” are different from those that are certified organic.

As established by the FDA, natural generally means that the product does not contain artificial flavors, colors, or preservatives. Know that the natural label has nothing to do with existing materials or practices for growing and processing the product. In other words, a product that advertises natural products as its main labeling is imprecise: it is not known how the product was cared for or how the animals were raised. So what's the difference between natural and organic foods? In short, organic foods are USDA certified because they meet a strict set of requirements in terms of production and content.

By contrast, “natural” is a descriptive marketing term that can be used with little or no restrictions. The FDA does not regulate “natural” products and this continues to cause some confusion. Many consumers are surprised to learn that a food labeled as natural may contain GMOs, growth hormones, antibiotics, or anything else that the producer deems necessary. To a consumer, foods labeled “organic” and “natural” are advertised in a way that seems synonymous, when they are not.

Both all-natural and organic foods have advantages and disadvantages, but in the end, it depends on what you prefer. So, when it comes to distinguishing the difference between natural and organic in terms of health, organic products are often healthier than something that is simply considered “all natural”. They found that women who included a high intake of organic vegetables in their diets during pregnancy exemplified a “reduced risk of preeclampsia, a pregnancy complication characterized by high blood pressure and organ damage.”. Beyond the nutrients grown in organic products, organic agriculture encourages self-sufficient resources.

Animals must have access to the outdoors, be fed an organic diet and receive vaccines to protect against diseases. The Food and Drug Administration (FDA), “from the perspective of food science, it is difficult to define a food product as' natural 'because the food has probably been processed and is no longer a product of the earth. Food manufacturers can simply put a “natural” label on their products, even if they contain a lot of processed ingredients. Even when it comes to organic foods, it can be difficult for consumers to fully understand the jargon, as some labels say “organic” while others say “100% organic” or “Made with organic ingredients”.

Certification requires a USDA-approved inspection of the farm where the food is grown to ensure that the farmer meets USDA organic standards. Products that have less than 70% certified organic content cannot bear the organic seal, but they can include certain ingredients such as organic in their ingredient list. They also discovered, in the case of certain organically produced extracts, that flies had “greater activity and greater resistance to stress compared to their non-organically fed counterparts”.

Organic foods

tend to be more expensive than their all-natural counterparts, but they can have health benefits that make it worth the extra money.

But of course, “natural” and “organic” foods are not identical and the truth is that many consumers don't understand what differentiates them. Globally, there are a few ways in which a product can qualify as organic, but it takes a lot to be able to show off the certification seal. .

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