There are many products that are now targeting the label “All Natural”. This term is being used especially on meat products that are competing with the organic equivalent in the market. But don’t confuse the two terms. How exactly are organic items different than all natural ones? Let’s take a look at the major differences:
In a previous article, Organics 101 we discussed in detail what is considered an organic product are and where the term came from. Organic food is produced without using most conventional pesticides, fertilizers made from synthetic ingredients or sewage sludge, or bioengineering or ionizing radiation. Before a product can be labeled “organic,” a government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must also be certified.
The term “Natural” foods according to the FDA are “a product containing no artificial ingredient or added color and is only minimally processed. Minimal processing means that the product was processed in a manner that does not fundamentally alter the product.” This sounds very healthy to me. But in truth it really is a useless label and can be very confusing.
To use the term “natural” on a food label, the USDA requires only three simple things: (1) the product must be minimally processed, (2) the product cannot contain any artificial ingredients and (3) the product cannot contain any preservatives. The USDA has no specific restriction on management practices during the life of the animal. It is more about the processing than the health of the animal or product itself.
One example is the “Natural Beef” program label. This beef can contain GMO (genetically modified organisms) in the grain, antibiotics and hormones. All of which are allowed as long as the product is not “fundamentally” altered. The interesting point is this particular program is administered and regulated by the company or organization that owns the brand name, NOT the USDA.
Consider a new report just released by the FDA. It shows that 29 million pounds of antibiotics were used in food products in 2009. That doesn’t seem very natural or healthy if the animals were in such poor condition or living habitats that are conducive to poor health so they had to be treated with this enormous amount of antibiotics to survive.
While these new labels are a fantastic advertising technique, it leaves the consumer wondering about the condition of the food they are eating All natural really just means that the product is what it says. In other words All Natural Chicken is really chicken and not pork or beef. So what is the point of this labeling that seems redundant? That is an excellent question I have wondered the same myself. The answer seems to be in the marketing of products. The healthier something sounds then the better it must be for you. The problem with this is that although it may sound superior to other products not labeled all natural, there is virtually no difference.
If you are striving for a truly healthy product with none of the problems of conventional meat then know that organic products must be certified to be labeled organic. There is a very strict process that must be adhered to receive this certification. While organic labeled products are hardly perfect, they are certainly a far cry closer to being “natural” than any other products on the market.
Not to leave out other food items and just pick on meat, I had to show you a funny product that I just saw. It is a Cheetos bag label “Natural” no preservatives, no artificial flavors, no artificial colorings. As interesting as this sounds I have yet to go out to a farm and pick a bag of Cheetos naturally!
So when you are shopping around take notice of the labeling on items you are eating. Not all foods are created equal.
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