Fielding Questions on Organic Foods

The USDA has set rules for making and labeling organic food. The label says "USDA ORGANIC" across a field and the horizon.

Foods like soup or snacks may carry this label. Foods with 95% or more organic ingredients can be called organic on the main label. Foods with less than 70% organic content can use the term "organic" only on the ingredient information panel.

Growers also can't use sewage sludge for fertilizer. But keep in mind that pesticides are often part of our environment. Organic produce may not be completely pesticide-free.

The USDA says the organic label doesn't guarantee that a food is safer. It also does not mean it is healthier, of higher quality, or has more nutrients. The label does let you know that organic products are grown and processed using USDA standards.

Not as many organic ingredients are available. So companies that buy them may have to pay more for them. That should improve as more land is set aside for growing organic foods.

Research is under way on the health effects of pesticides and other chemicals. Most food contains pesticide residues at levels low enough to be considered safe. The Food Quality Protection Act sets a single, health-based standard for all pesticides in all foods. The act streamlines approval of safer pesticides and encourages the development of safer crop protection tools for farmers.

All 3 practices are helpful. Gently scrub produce under running water instead of soaking it. Don't use soap or detergent. Scrubbing gently will remove bacteria, dirt, and chemical residue. Peeling and trimming skin from fruits and vegetables help remove more traces of pesticides. You will lose some nutrients by doing this. But you can be sure the food is safer, nutritionists say. Eating a variety of foods lowers the chance that you will be exposed to high levels of a single pesticide. Other safety tips:

• Wash your hand often
• Cook foods thoroughly
• Keep perishable foods cold
• Keep raw meat separate from other foods