Last week I touched on the importance of making healthy choices at the grocery store. This week I want to explain, in a practical manner, the variations associated with organically, conventionally, and genetically modified foods and crops.
Organic is quite the buzz word these days, and rightly so. As people become more educated about the common agricultural practices adopted by our country, they are able to make more informed decisions about the quality and nutritional value of food that's available for purchase.
The USDA National Organic Program (NOP) defines organic as follows:
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic...