Simply stated, organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones.
Gluten – Free
Gluten free means foods that do not have gluten. Commonly found in wheat, gluten is a type of protein. It is also found in barley and rye. Gluten is the ingredient that gives dough its elasticity. Some topical beauty treatments use gluten.
Gluten is used extensively as a food additive. Its property to thicken is beneficial in giving rigidity to highly fluid substances. Many types of confectionery products use this protein as a flavoring agent.
All-natural or natural
The problem is, labels can be misleading. You’d need several pairs of hands to count the number of “100% Natural” claims you see in just one aisle of the supermarket. That’s because neither the US Food and Drug Administration nor the Federal Trade Commission have a strict definition for the term; the FDA says it “has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances.” But so-called “natural” foods can still contain a wide range of processed sweeteners, lab-produced “natural” flavors and colors, additives and preservatives.
it’s a term which denotes a method of farming husbandry where the animals can roam freely for food, rather than being confined in an enclosure. On many farms, the outdoors ranging area is fenced, thereby technically making this an enclosure, however, free range systems usually offer the opportunity for extensive locomotion and sunlight prevented by indoor housing systems. Free range may apply to meat, eggs or dairy farming.
If you’ve shopped in a natural foods store in recent months, you’ve no doubt seen products bearing the label “GMO-free” or “contains only non-GMO ingredients.” The acronym GMO stands for Genetically Modified Organisms, which refers to any food product that has been altered at the gene level. Genetically modified foods are also frequently described as “genetically engineered”, “genetically altered” or “genetically manipulated.”
At this point in time, the health risks of consuming genetically altered foods have not been clearly identified, since few studies have been conducted to evaluate impact of these foods on human health. However, many scientists have speculated that it is likely that these foods will trigger allergic reactions in some people, create new toxins that produce disease, and lead to antibiotic resistance and a subsequent resurgence of infectious disease. The impact on the environment may be even more devastating. Many farmers are concerned that it will be impossible to prevent genetically engineered crops from “polluting” organic farms, as the wind and bees will naturally carry pollen from the genetically engineered crops to nearby organic farms. In addition, farmers and environmentalists fear that foods that are genetically engineered to be resistant to herbicides, such as Roundup Ready soybeans, will result in heavier herbicide use, further polluting the groundwater, lakes and rivers. Heavy use of herbicides may also encourage the development of “superweeds” that are resistant to herbicides, which could threaten crops throughout the country. The results of a 1999 study conducted by researchers at Cornell University suggest that genetically engineered crops also endanger wildlife, specifically the Monarch butterfly. These researchers found that nearly half of the Monarch caterpillars that ate milkweed leaves dusted with pollen from genetically engineered corn died within four days. A study conducted one year later at Iowa State University found that plants that neighbor farms of genetically engineered corn are dusted with enough corn pollen to kill Monarch caterpillars.
GMO sounds like a bad thing….right?
Hope these definitions are helpful…….keep eating healthy!