Albert Cyprys is a longtime and passionate enthusiast of good eating and exercise practices, and is currently working in New York City.
He is paying more and more attention to the foods that he eats, and is learning more about natural and organic food. Studies show that non-organic foods have only minimal amounts of chemical residues from pesticides, and that they are not enough to pose a danger to your health. But advocates of organic foods believe that it is safer to consume organically grown foods, and that this is the only way to completely avoid foods that have residues of fertilizers and other potentially dangerous chemicals.
Food products are legally classified as organic when they come from farms and processing plants that have been certified as organic by the U.S. Department of Agriculture. Certification as organic ensures that these facilities are up to Federal organic standards. The inspectors check to make sure that only organic methods are in use, and that the places haven’t been contaminated by non-organic compounds, synthetic fertilizers, or pesticides.
It’s easy to check whether foods are organic by reading the labels on them in the grocery store. But there are three types of labeling that are allowed, and they don’t mean the same thing. Foods may be labeled as 100% organic if they contain all organically grown ingredients, not including water and salt. The label “Organic,” without that “100%,” means that the food has at least ninety-five percent organic ingredients, again not counting water and salt. They also can’t include sulfites as a preservative. The third label is “Made with Organic Ingredients.” Foods with this label must contain at least seventy percent organic ingredients, except for added water and salt.
Albert Cyprys is careful to read the labels of the foods he buys in stores in and around New York.