When you shop for organic food, you’ll notice a special label and a phrase “made from organic ingredients.” It is possible to find this label on many foods and menu items. It’s also common to see it on clothing and cosmetics. Organic food is regulated by the same federal agency as non-organic foods. However, it doesn’t necessarily mean that it is healthier or safer to eat.

To be considered organic, produce must be grown without the use of any synthetic pesticides or fertilizers. Organic farming also means that animals are not given antibiotics or growth hormones, and their feed must be organic. Additionally, multi-ingredient foods must contain only organic ingredients. These may include baking soda in baked goods or enzymes in meats. In addition, the ingredients used to make the products cannot contain synthetic colors or flavors.

Organic foods must be grown in fields that have been free of synthetic fertilizers for at least three years. The microbes in these fields are essential for growing organic foods. However, many of the fields that were used just 3 years ago have been stripped of essential vitamins and nutrients. To be certified organic, small farms must spend a large percentage of their annual revenue.

Research shows that organic food may lower the risk of obesity. This is because it reduces the use of synthetic pesticides, resulting in lower residue levels in the food. Organic food consumption also reduces the risk of exposure to pesticides for farm workers and rural populations. Moreover, the use of pesticides in food may be carcinogenic, as determined by the International Agency for Research on Cancer.