In a perfect world, we’d eat a diet of clean, fresh organic food grown by the farmer we shook hands with at the farmers market, and do our weekly shop at the organic grocers. Unfortunately, few of us can afford to buy organics all the time, and even if we could, how can we be sure it really is certified organic?
Thankfully, the Australian Certified Organic Standard is helping ensure the organic food you buy is the real deal. Sure, it hasn’t brought the prices down, but there are some tricks you can use to save money on everyday organic must-haves. Read on to find out how.
Why is organic better?
According to Sara McMillan from the Australian Conservation Foundation, organic food production is smarter. “It relies on ecological processes and works with the earth rather than against it. Organic agriculture sustains the health of soils, ecosystems and people,” she explains.
In the past two years, Australia’s demand for organic produce has dramatically increased. According to a report released by the Biological Farmers of Australia, more than 60 per cent of households now buy organic groceries, up from 40 per cent three years ago. Sales of organic eggs are up 75 per cent and milk and other dairy products have increased by 36 per cent.
They put the trend down to an increased awareness of the way in which our food and product choices affect our health, the environment and animal welfare.
“The way we live today, our bodies are already carrying a huge toxic burden,” says Emma Sgourakis from The Nutrition Coach (thenutritioncoach.com.au). “Our livers are processing all these toxins, so it’s important to choose clean, unpolluted foods when possible.”
What is organic meat and dairy?
While the differences between organic and non-organic fruit and vegetables is largely about the use of chemicals, the differences in organic meat and dairy have to do with how the animals are raised and what they are fed.
Red meat
To meet the national organic standard, animals must be raised with access to pasture and organic feed for their entire life. Feed lot production (non-organic) is what you want to avoid, because the feed can be full of artificial supplements, growth promotants and hormones, all of which result in the meat containing high levels of saturated fat. The meat must also be processed at a certified organic abattoir and butcher.
Poultry and eggs
The hens reared for organic meat must not have been raised in battery cages or been fed antibiotics (the use of hormones has not been permitted in Australia since 1967). Their feed must be no less than 95 per cent organic and the birds allowed to roam free on organic land. De-beaking, a practice that allows chickens to live in close confines and not harm each other, is also disallowed.
Dairy products
To receive organic certification, dairy products must adhere to the same conditions that apply to red meat – the animals must be raised with access to pasture and organic feed for the duration of their life. Also, if antibiotics are administered to the animal for welfare reasons, the milk from that cow cannot be labelled or sold as organic for six months.
Fish
“You can’t buy organic fish because they all come from the same interconnected rivers and oceans,” explains Sgourakis. Her advice? “You should stick with smaller varieties. Larger species like tuna and swordfish contain higher levels of mercury.”
Want more? Check out the new issue of Cosmopolitan Health for advice on the essential and not-so-essential organics to buy, plus a seasonal fruit and veg guide.
Link: http://www.cosmopolitan.com.au/the_savvy_girls_guide_to_buying_organic.htm