Today’s post sheds light on the relationship between organic and non-GMO food.
It can get crazy out there in the world of food politics & legislation, some of it is downright sleazy.
Apparently “despite rigid organic certification procedures, organic certification is about the *process* of growing food, not about the actual resulting food. There is no testing process for organic ingredients, so there is a chance that GMO contamination could occur.” (GMO-awareness.com)
I’m not gonna start tearing apart the current rules and loopholes or we’d be here all week and you’d feel disgruntled, so instead I’ve broken it down into the 3 main categories that should be far easier to remember.
And hey, let’s be positive that at least there are guidelines available for those concerned about what’s in their food.
Can you diggit?
Check out this site if you care for a more in-depth breakdown of what’s happening behind-the-scenes.
To break it down:
- 100% certified organic means GMO-free
- Certified organic means 95% of ingredients (by weight, excluding water and salt) are organic and non-GMO, but 5% can come from an approved list of ingredients that are generally non-GMO, but loopholes allow some genetically modified foods onto this list (apparently ones that aren’t readily available in an organic, non-GMO form… hmmmm)
- Made with organic ingredients means up to 70% of ingredients are organic and GMO-free
At the end of the day buy local if at all possible; don’t get too caught up in (expensive) labelling (that often travels thousands of kilometers) if you can speak with the grower/producer of your food (via farmers markets, etc). Read packages closely, you may find pleasant (or not so pleasant) surprises!
Do you take the extra time needed to read the fine print or look for labels? Let me know in the comments below, I’d love to hear your thoughts.