You have to read the labels, but is “organic” a way to just fool your taste buds? A new study shows that the organic label spurns a perception that items are lower in fat, higher in fiber, significantly lower in calories and worth more money according to participants.

The study included 144 volunteers who were asked to compare what they believed were conventionally and organically produced chocolate sandwich cookies, plain yogurt and potato chips. All of the products were actually organic, but they were labeled as either “regular” or “organic.”

Researchers from Cornell University found that participants preferred almost all of the taste characteristics of the foods labeled as “organic,” even though they were identical to those labeled as “regular.”

Chips and cookies labeled “organic” were judged to be more nutritious than those believed to be non-organic.

The word “organic” refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don’t use conventional methods to fertilize, control weeds or prevent livestock disease.

In 1990, Congress passed the Organic Foods Production Act, which directed the USDA to create a set of national regulations to define “organic” agriculture. The rapid, consistent growth of the organic movement over the previous decades had created the need for a set of national organic standards that would serve as clear guidelines for the industry and its customers as to what can be considered organic. Many individuals and groups involved in the organic industry (including Whole Foods Market) worked closely with congressional representatives, the US Department of Agriculture (USDA), and its National Organic Standards Board (NOSB) to help shape what eventually, after 11 years of input and revision, became the United States Department of Agriculture’s (USDA) Organic Rule, which became effective on October 21, 2002.

Currently, the Organic Rule applies mainly to organic food products. The USDA and the organic industry are working to create certification standards for other products such as personal care, textiles, seafood and pet supplies.

According to United States national organic food seller Whole Foods, the top reasons to buy organic are as follows:

  • Organic farming meets the needs of the present without compromising the needs of future generations.
  • Growing organically supports a biologically diverse, healthy environment.
  • Organic farming practices help protect our water resources.
  • Organic agriculture increases the land’s productivity.
  • Organic production limits toxic and long-lasting chemicals in our environment.
  • Buying organic supports small, independent family farms.
  • Organic farmers are less reliant on non-renewable fossil fuels.
  • Organic products meet stringent USDA standards.
  • Buying organic is a direct investment in the long-term future of our planet.
  • Organic farmers preserve diversity of plant species.

  • The term “Certified Organic” indicates that the product you purchase has been certified by either a private certifying agency or a state government agency that is fully accredited by the USDA. All certifying agencies must act consistently, competently, and impartially in the certification process. This ensures consumers that production and handling practices always meet national organic standards.

    Happy eating.

    Sources: Experimental Biology and Whole Foods Markets

    Written by Sy Kraft