Today’ Re-Powering information – A new study was just published about consumers awareness of the nutrition in fast foods. Most consumers don’t have a clue – and the fast food companies like it that way!
Consumers haven't a clue
Newswise - A new study by marketing researchers at the University of Arkansas indicates that many consumers have a poor understanding of the calorie, fat and sodium content of quick-service restaurant meals. This finding is especially true for less healthful meals, such as a cheeseburger with fries and regular (not diet) soft drink. Although diet soda is poor nutrition!
The researchers - Scot Burton and Elizabeth "Betsy" Howlett, marketing professors in the Sam M. Walton College of Business, and graduate student Andrea Tangari - found that as the calorie content of a meal increased, so did the extent to which calorie, fat and sodium levels were underestimated. In other words, although most consumers expected a large cheeseburger and fries to be high in calories, few realized just how unhealthy that meal was. For example, sodium levels from these purchased meals provided more than 75 percent of the daily-recommended level of 2300 milligrams, and consumers underestimated the amount of sodium in their meals by roughly 1,000 milligrams.
Results also showed that when nutrition information was worse than expected, consumers' product evaluations were much more negative.
"Our findings provide potential insight into why frequent restaurant diners may have difficulty maintaining or losing weight," said Howlett. "On average, frequent diners unknowingly consumed 900 extra calories a week from restaurant meals. This degree of underestimation appears capable of causing significant weight gain over the long term." This is how easily a person can destroy a weeks worth of effort and caloric deficit. The bigger the meal... the worse it is... and the less we realize it.
Within the context of the national obesity problem and possible legislation mandating disclosure of calorie and nutrient information on menus, the researchers conducted three studies to determine how accurately consumers estimate calorie, fat and sodium content of quick-service restaurant meals. Of particular interest was how objective nutrition information interacted with prior expectations to influence product evaluations, purchase intentions and perceptions of diet-related disease risks.
"Our results suggest that when obligated to disclose nutrition information, quick-service restaurants with signature items that are substantially higher in calories than consumers' expect may find their firms in a relatively less favorable position," Burton said. "These restaurants may wish to improve their portfolio of healthy items by either introducing new products or improving the nutrition profile of foods on their current menu by switching to lower calorie ingredients." Certainly, if consumers knew in advance what the nutritional value (or non-value) of these fast food meals were they would be influenced to make better selections. I would hope anyway. I am also pretty sure the fast food chain will fight hard against this legislation to pass as it will cripple their business.
An example of this strategy has been demonstrated recently by KFC, which recently introduced a grilled (unfried) chicken meal that is healthier than a fried-chicken meal.
In the first study, participants kept a diary of their fast-food purchases. They recorded restaurants visited, meal prices, specific food and drinks consumed and ratings of meal satisfaction. After a seven-day period, they estimated the calorie, fat and sodium levels for each restaurant meal recorded in their diary. The researchers then gathered participants' opinions and perceptions about each specific meal purchased. Next, the participants visited restaurant Web sites to obtain objective calorie and nutrient levels for each meal. Several days after obtaining this objective information, meals were re-evaluated.
The researchers found that when objective calorie levels were relatively low, consumers' estimates, on average, were close to actual levels. For example, the participants did not grossly overestimate or underestimate the amount of calories in a garden salad with a medium diet drink. However, when objective calories were relatively high, consumers' estimates were significantly less than actual levels. Consequently, the disclosure of actual calories had a strong negative effect on product evaluations.
"Without awareness of actual quantitative information - the objective levels of calories, fat and sodium - it is difficult to assess the potential effect that quick-service restaurant purchases may have on consumers' weight maintenance or weight-loss efforts," Howlett said.
The purpose of the second study, a controlled, Web-based experiment, was to determine how the provision of objective calorie information for actual quick-service restaurant items influenced consumers' choices and purchase intentions. Via an online survey, 363 adult consumers provided their opinions of and purchase intentions for three popular meals served by two quick-service restaurant chains. Participants were given a description of each meal. Some descriptions included calorie information; others did not. The third study employed a longitudinal experiment in which participants formed expectations, based on a fictitious restaurant review, about calorie levels and then were provided product information that either confirmed or contradicted initial expectations.
Results from the second and third studies confirmed those of the initial experiment - that objective calorie and nutrient levels often deviate from consumer expectations and the extent of this difference determines the extent to which objective nutrition information affects consumers' product evaluations and choices. Specifically, the researchers found that when objective calorie levels were higher than expected, purchase intentions were lower. More importantly, the percentage of consumers choosing less healthful menu items decreased when actual calorie levels exceeded expected levels. The percentage of consumers choosing healthier items increased when actual calorie levels were disclosed and those calorie levels were less than expected. However, when actual calorie levels were consistent with what was expected, consumers' meal evaluations were not affected, even when the meal calorie levels were very high.
The study was published in the Journal of Retailing and may be found at http://www.elsevier.com/wps/find/journaldescription.cws_home/620186/description#description. Electronic copies are available upon request.
Showing posts with label organic labels. Show all posts
Showing posts with label organic labels. Show all posts
Thursday, July 2, 2009
Saturday, March 28, 2009
What is the difference between organic foods and Kosher foods?
Today’s Re-Powering Information - During the grocery shopping tour on Thursday night. Reyna asked 2 good questions which I did not know the answers to, so I looked them up. One was about Kosher foods and the other was about cheese.
The question was . . . What is the difference between organic foods and Kosher foods. I know about organic, but I am not as familiar with Kosher foods. Here is what I found:
Kosher food is food that meets Jewish dietary laws, or kashrut, which comes from the Hebrew word for "fit" or "proper." Any food can be called kosher food if it adheres to Jewish law, or halacha. Conversely, foods typically labeled as "Jewish" aren't necessarily kosher. Jewish foods are generally those dishes that are traditionally Jewish. Kreplach, cholent, kugel, latke, and kishka are all traditionally Jewish foods, but if they are not prepared in accordance with kashrut, they will not be kosher food.
The word "kosher" is not only used for food, however. Kosher basically means that something follows all the Jewish legal guidelines. The word has even gained a place in American slang to mean appropriate, legitimate, or proper. Instead of saying "that's not right," one might say "that's not kosher."
Kosher food laws are rather extensive. Some are derived directly from the bible and others through rabbinic interpretations over the years. What are some of the laws governing kosher food?
· According to the Torah (also known as the five books of Moses, the Old Testament, or the Pentateuch) cloven hoofed, cud-chewing mammals are kosher. Deer, sheep and goats, for example are all kosher, while pig and rabbit, for example, are not.
· Only certain birds are considered kosher in the United States. This includes chicken, duck, goose, and turkey.
· Lobster lovers might be dismayed to find that for seafood or fish to be kosher, it must have fins and easily removable scales. Shellfish generally, and lobsters, shrimp, and clams, specifically are not kosher. Fish, on the other hand, such as tuna, carp, and herring, are kosher, but only if they are prepared by a kosher fish monger with kosher cutting implements and machines. There's more. In most cases, scales must be present on the fish in order to be purchased by the consumer.
· Fish and meat cannot be served together.
· Milk and meat cannot be served together. Rabbinic law includes poultry in this prohibition, however fish is excluded. This gives rise to the popular, and kosher, bagel, lox, and cream cheese combination.
· Processed food must be prepared in the presence of a rabbi.
· Poultry and meat must be slaughtered under strict guidelines called "shechita." This means the animals are slaughtered without pain. Only those who are trained and qualified are allowed to slaughter kosher animals. Once the animal is no longer alive, another team of experts will examine the animal to be sure the animal is without illness, abnormalities or anything else that can be considered unsanitary. The lungs in particular must be pure. In addition, all blood, nerves, and most fat must be removed.
· Kosher kitchens must maintain separate sets of utensils, pots, pans, dishes, and anything else that comes in contact with food. In addition, dishes and utensils in a kosher kitchen can't be washed together. If a kitchen has two sinks, it is an ideal setup for a kosher family. If not, separate wash buckets are often used. Dishes and utensils must be dried using separate racks or dishtowels as well.
There are many other rules to be followed for anything to be considered kosher food. To make identification easier on the consumer, kosher food is often identified as such by its kashrut certification on the food's package. Kashrut certification is generally indicated by an identifiable symbol that includes the letter K, or by the word pareve, which means the food is neither dairy nor meat, but rather neutral.
End
Organic foods are not the same as kosher foods. Organic foods are raised without animal by-products, hormones, antibiotics, etc. Organic produce has no chemical pesticides or growth additives and are not genetically modified.
From reading the blogs, articles, etc.. I have gleamed that kosher foods cannot be given antibiotics, hormones and cannot be fed animal by-products. The animal must be slaughtered by kosher law which seems more humane. I do like the fact that the animals (in an organic and humane sense) must be disease free.
Kosher meats are produced in smaller batches than conventional non-kosher meats due to the labor intensiveness in making the meat kosher- removal of blood, veins, etc. If you are really looking at what type of meats to buy- look for ones that are certified kosher and organic- you can find these specialty markets on the web.
All food has some sort of food borne pest and disease that must be watched for. If you really want to know what you are eating- go to a local farm and see how the animals are cared for. It's better for the earth and national economy- meat is often butchered locally.
70% or greater of the products on grocery store shelves show some marking of kosher certification one does not keep kosher to appear more enlightened or better than those who don't. Pepsi and Coke have markings as do most cookies, crackers and processed foods.
Eat local or go cut back on meat if you are really worried about what your food is going through.
I will follow up with the cheese question on Monday. I am also researching Ph diets this weekend. Acid and Alkaline diets are in vogue now so I’ll check them out for you.
More to come. . .
Enjoy your weekend and plan to be there on Monday. I would love to see EVERYONE!!
PS – I am on my way to see the movie The Cross at Grapevine Mills. It just came out yesterday. It’s a true story / documentary. http://thecrossmovie.info/about.htm.
The question was . . . What is the difference between organic foods and Kosher foods. I know about organic, but I am not as familiar with Kosher foods. Here is what I found:
Kosher food is food that meets Jewish dietary laws, or kashrut, which comes from the Hebrew word for "fit" or "proper." Any food can be called kosher food if it adheres to Jewish law, or halacha. Conversely, foods typically labeled as "Jewish" aren't necessarily kosher. Jewish foods are generally those dishes that are traditionally Jewish. Kreplach, cholent, kugel, latke, and kishka are all traditionally Jewish foods, but if they are not prepared in accordance with kashrut, they will not be kosher food.
The word "kosher" is not only used for food, however. Kosher basically means that something follows all the Jewish legal guidelines. The word has even gained a place in American slang to mean appropriate, legitimate, or proper. Instead of saying "that's not right," one might say "that's not kosher."
Kosher food laws are rather extensive. Some are derived directly from the bible and others through rabbinic interpretations over the years. What are some of the laws governing kosher food?
· According to the Torah (also known as the five books of Moses, the Old Testament, or the Pentateuch) cloven hoofed, cud-chewing mammals are kosher. Deer, sheep and goats, for example are all kosher, while pig and rabbit, for example, are not.
· Only certain birds are considered kosher in the United States. This includes chicken, duck, goose, and turkey.
· Lobster lovers might be dismayed to find that for seafood or fish to be kosher, it must have fins and easily removable scales. Shellfish generally, and lobsters, shrimp, and clams, specifically are not kosher. Fish, on the other hand, such as tuna, carp, and herring, are kosher, but only if they are prepared by a kosher fish monger with kosher cutting implements and machines. There's more. In most cases, scales must be present on the fish in order to be purchased by the consumer.
· Fish and meat cannot be served together.
· Milk and meat cannot be served together. Rabbinic law includes poultry in this prohibition, however fish is excluded. This gives rise to the popular, and kosher, bagel, lox, and cream cheese combination.
· Processed food must be prepared in the presence of a rabbi.
· Poultry and meat must be slaughtered under strict guidelines called "shechita." This means the animals are slaughtered without pain. Only those who are trained and qualified are allowed to slaughter kosher animals. Once the animal is no longer alive, another team of experts will examine the animal to be sure the animal is without illness, abnormalities or anything else that can be considered unsanitary. The lungs in particular must be pure. In addition, all blood, nerves, and most fat must be removed.
· Kosher kitchens must maintain separate sets of utensils, pots, pans, dishes, and anything else that comes in contact with food. In addition, dishes and utensils in a kosher kitchen can't be washed together. If a kitchen has two sinks, it is an ideal setup for a kosher family. If not, separate wash buckets are often used. Dishes and utensils must be dried using separate racks or dishtowels as well.
There are many other rules to be followed for anything to be considered kosher food. To make identification easier on the consumer, kosher food is often identified as such by its kashrut certification on the food's package. Kashrut certification is generally indicated by an identifiable symbol that includes the letter K, or by the word pareve, which means the food is neither dairy nor meat, but rather neutral.
End
Organic foods are not the same as kosher foods. Organic foods are raised without animal by-products, hormones, antibiotics, etc. Organic produce has no chemical pesticides or growth additives and are not genetically modified.
From reading the blogs, articles, etc.. I have gleamed that kosher foods cannot be given antibiotics, hormones and cannot be fed animal by-products. The animal must be slaughtered by kosher law which seems more humane. I do like the fact that the animals (in an organic and humane sense) must be disease free.
Kosher meats are produced in smaller batches than conventional non-kosher meats due to the labor intensiveness in making the meat kosher- removal of blood, veins, etc. If you are really looking at what type of meats to buy- look for ones that are certified kosher and organic- you can find these specialty markets on the web.
All food has some sort of food borne pest and disease that must be watched for. If you really want to know what you are eating- go to a local farm and see how the animals are cared for. It's better for the earth and national economy- meat is often butchered locally.
70% or greater of the products on grocery store shelves show some marking of kosher certification one does not keep kosher to appear more enlightened or better than those who don't. Pepsi and Coke have markings as do most cookies, crackers and processed foods.
Eat local or go cut back on meat if you are really worried about what your food is going through.
I will follow up with the cheese question on Monday. I am also researching Ph diets this weekend. Acid and Alkaline diets are in vogue now so I’ll check them out for you.
More to come. . .
Enjoy your weekend and plan to be there on Monday. I would love to see EVERYONE!!
PS – I am on my way to see the movie The Cross at Grapevine Mills. It just came out yesterday. It’s a true story / documentary. http://thecrossmovie.info/about.htm.
Wednesday, February 11, 2009
Organics... regarding hormones, pesticides and carcinogens
I love to see everyone waking up each moment and seizing the day.
Tomorrow I said we would focus on back, shoulders, biceps, core and cardio. As always we plan to be outside. With the wind blowing into the building this morning and b/c we were not doing much movement, the majority choose inside. The rest of the week looks good for weather.
Today’s Re-Powering information: Gale sent me this information about Risky Foods regarding hormones, pesticides and carcinogens. I cover some of this in the Grocery Shopping Tour which is coming up Thursday Feb 25th. The boot camp site is down at the moment, but you can register later. I think you may be surprised at some of these findings. There are also additional links to foods containing mercury, articles on buying organic, etc.
Not Just HFCS and Peanut Butter: 10 Other Risky Foods
Is buying organic the answer to avoiding hormones, pesticides and carcinogens?
By Maura Judkis, U.S. News & World Report
More on this in Health & Fitness
* Mercury Found in High Fructose Corn Syrup
* How Much Meat Should a Climate Change-Wary Flexitarian Eat?
* 4 Easy Ways to Be a Freegan
As if we don't have enough to be worried about already. In the midst of food safety scares from salmonella in peanut butter and mercury in high fructose corn syrup, Sprig.com has produced a list of 10 other foods that can be dangerous. Their risks range from hormones to pesticides to carcinogenic substances. How to avoid many of these risks? Buy organic.
Farmed salmon. It's high in polychlorinated biphenyls, with 11 times more dioxins than wild salmon.
Conventionally grown bell peppers. They require more pesticides than any other vegetable—with as many as 64 being found on a single sample of pepper in one study.
Non-organic strawberries. Some growers of strawberries irrigate their plants with Nutri-Sweet-laced water. The sugar substitute is a probable carcinogen.
Chilean sea bass. The fish is high in mercury, and if eaten consistently over time, can elevate the body's mercury levels to dangerous amounts.
Non-organic peaches. Pesticides easily penetrate their soft skins and permeate the fruit.
Genetically modified corn. We still don't know the long-term effects of genetically modified corn, but it's been tied to an increase in allergies for humans.
Bluefin tuna. Not only is it high in mercury, but overfishing may drive the species to extinction and affect the sea's ecosystem.
Industrially farmed chicken. Arsenic has been found in conventional chickens, as has antibiotic-resistant bacteria.
Non-organic apples. When grown in humid Mid-Atlantic states, the crop uses more pesticides than California, Oregon and Washington states.
Cattle treated with rBGH. Recombinant bovine growth hormone has been traced to breast cancer and hormonal disorders.
Read more on MSN Health & Fitness:
* Organic Foods: Are They Safer? More Nutritious?
* Organics for the 21st Century
* Tracking Down a Salmonella Outbreak
* Seventh Salmonella Death Linked to Peanut Products
* Organics: Are They Worth It?
Tomorrow I said we would focus on back, shoulders, biceps, core and cardio. As always we plan to be outside. With the wind blowing into the building this morning and b/c we were not doing much movement, the majority choose inside. The rest of the week looks good for weather.
Today’s Re-Powering information: Gale sent me this information about Risky Foods regarding hormones, pesticides and carcinogens. I cover some of this in the Grocery Shopping Tour which is coming up Thursday Feb 25th. The boot camp site is down at the moment, but you can register later. I think you may be surprised at some of these findings. There are also additional links to foods containing mercury, articles on buying organic, etc.
Not Just HFCS and Peanut Butter: 10 Other Risky Foods
Is buying organic the answer to avoiding hormones, pesticides and carcinogens?
By Maura Judkis, U.S. News & World Report
More on this in Health & Fitness
* Mercury Found in High Fructose Corn Syrup
* How Much Meat Should a Climate Change-Wary Flexitarian Eat?
* 4 Easy Ways to Be a Freegan
As if we don't have enough to be worried about already. In the midst of food safety scares from salmonella in peanut butter and mercury in high fructose corn syrup, Sprig.com has produced a list of 10 other foods that can be dangerous. Their risks range from hormones to pesticides to carcinogenic substances. How to avoid many of these risks? Buy organic.
Farmed salmon. It's high in polychlorinated biphenyls, with 11 times more dioxins than wild salmon.
Conventionally grown bell peppers. They require more pesticides than any other vegetable—with as many as 64 being found on a single sample of pepper in one study.
Non-organic strawberries. Some growers of strawberries irrigate their plants with Nutri-Sweet-laced water. The sugar substitute is a probable carcinogen.
Chilean sea bass. The fish is high in mercury, and if eaten consistently over time, can elevate the body's mercury levels to dangerous amounts.
Non-organic peaches. Pesticides easily penetrate their soft skins and permeate the fruit.
Genetically modified corn. We still don't know the long-term effects of genetically modified corn, but it's been tied to an increase in allergies for humans.
Bluefin tuna. Not only is it high in mercury, but overfishing may drive the species to extinction and affect the sea's ecosystem.
Industrially farmed chicken. Arsenic has been found in conventional chickens, as has antibiotic-resistant bacteria.
Non-organic apples. When grown in humid Mid-Atlantic states, the crop uses more pesticides than California, Oregon and Washington states.
Cattle treated with rBGH. Recombinant bovine growth hormone has been traced to breast cancer and hormonal disorders.
Read more on MSN Health & Fitness:
* Organic Foods: Are They Safer? More Nutritious?
* Organics for the 21st Century
* Tracking Down a Salmonella Outbreak
* Seventh Salmonella Death Linked to Peanut Products
* Organics: Are They Worth It?
Thursday, September 4, 2008
Organic Labels are Not Always Honest
Today’s Re-Powering information. – Organic is one of the hot crazes now and everyone is jumping on the band wagon. Walmart and Target are now the largest distributors of organic foods. Does that make you question the quality of organics? It should! Do you know the difference between organic, certified organic, USDA organic, Made with Organic Ingredients? Those are all things I cover in the grocery shopping tour, but in case you can’t make it, here’s the scoop and I also included some of Dr. Mercola’s comments on the Organic Labeling Laws. You will get an education that includes organic labeling that you are starting to see on restaurant menu’s. Be an informed consumer!
Organic Labels are Not Always Honest
Dishes advertised as local and organic at restaurants are not infrequently frauds. They may not be all-natural, as your menu promised, and may come from a huge national vendor like Sysco rather than a family-owned farm.
As the Slow Food movement gains popularity across America, terms like "sustainable" and "artisan" are showing up on more menus. But there are no actual "truth-in-menu" laws, and even the word organic is used loosely. There's a vast difference between the term "organic," which may mean food raised without pesticides or antibiotics, and the more intensive "certified organic," which is legally regulated by the U.S. Department of Agriculture. The phrase "all-natural," only means "minimally processed" with no artificial ingredients or colors.
A restaurant can call its ingredients organic whether they're factory-farmed Chilean products grabbed from the shelves of Wal-Mart or hand delivered by a small farm after being picked that morning.
Ultimately, diners need to be aware, self-educate, and ask questions. Diners also should pay attention to their taste buds. Organic generally tastes better -- produce is more earthy and pungent, and tomatoes have higher sugar and acidity.
Sources:
• AZCentral.com August 13, 2008
Dr. Mercola's Comments:
Organic food has become Big Business. According to the Organic Consumer"s Association, organic food sales hit $18 billion last year. Though still only about 2.5 percent of the U.S. agricultural market, demand for organic has grown 20 percent annually in recent years.
The end result of the rising popularity of organic -- and lately, local -- food has led not only America’s largest corporations to join in, but restaurants have had to change up their menus as well, to satisfy their customers.
I am not a fan of regularly eating out because of the major unknowns at most restaurants, and this article confirms my suspicions. However, there are times when eating out is either necessary, or meant as a special treat.
But how can you be sure you’re getting the quality you’re expecting?
Truth-In-Menu Laws: If You Say It, Serve It
Although the author of this AZCentral article claims that there are no Truth-In-Menu laws, this is not entirely correct. In fact, there is a so-called “Truth-in-Menu law,” which is meant for, and used by, restaurateurs to ensure that the information provided about menu items is accurate, and conforms to the federal regulations set forth by the Nutrition Labeling and Education Act (NLEA). However, it seems to do little to ensure compliance when it comes to stating the truth and nothing but the truth about what’s really on your plate.
In an article written by Stephen Bart -- attorney and associate professor of law and leadership at the Conrad N. Hilton College of Hotel & Restaurant Management at the University of Houston -- hospitality managers have the right to advertise their food and beverage products in a way that casts them in their best light, but may not misrepresent their wares.
These “accuracy in menu” laws are relatively straightforward, and their chief aim is to ensure honesty in menu claims, both in regard to the price charged and the food that is served.
Part of this includes being careful when describing food attributes, including the preparation style, ingredients, origin, portion sizes, and health benefits. However, it’s a complex area, and becoming increasingly so due to greater demands from customers to know more about their food, especially as it relates to the origin of the food being served.
The word organic is used as loosely on restaurant menus as it is on other labels. And, the phrase “all-natural” means next to nothing, although the U.S. Department of Agriculture (USDA) defines the term as “minimally processed with no artificial ingredients or colors.”
As Mr. Bart points out, a good motto to help restaurants stay out of trouble would be: If you say it, serve it!
But as you all know, money usually speaks louder than integrity, no matter what business you look at, and restaurants are just as likely to “embellish” the truth about the food they serve as any major food corporation is.
If You Want Organic, There’s Only One Label That Can Assure It
There is only one organic label out there that means anything as far as organic food is concerned: the USDA Certified Organic label.
The USDA Organic seal is your BEST and only assurance of organic food quality.
As a side note, it"s also the international gold standard for personal care products that contain organic agricultural ingredients, because the ingredients in USDA certified beauty products are certified organic for food, adhering to much stricter standards as they are intended specifically for human consumption. This is why I"m very pleased to share that my new certified organic skincare and cosmetics line will be one of only five companies in the U.S. to achieve USDA Organic certification.
Farmers and growers of organic produce bearing the USDA seal have to meet the strictest standards of any organic label.
The USDA"s National Organic Program (NOP) took effect October 21, 2002, and regulates the standards for any farm, wild crop harvesting, or handling operation that wants to sell an agricultural product as organically produced.
The labeling requirements of the NOP apply to raw, fresh products and processed products that contain organic agricultural ingredients.
In order to qualify as organic, a product must be grown and processed using organic farming methods that recycle resources and promote biodiversity. Crops must be grown without synthetic pesticides, bioengineered genes, petroleum-based fertilizers, or sewage sludge-based fertilizers.
Organic livestock must have access to the outdoors and cannot be given antibiotics or growth hormones.
• Products labeled "100 percent organic" must contain only organically produced materials
• Products labeled simply "organic" must contain at least 95 percent organic ingredients, whereas
• the label "made with organic ingredients" can contain anywhere between 70 to 95 percent organic ingredients
Organic products cannot be irradiated, are not allowed to contain preservatives or flavor enhancing chemicals, nor can they contain traces of heavy metals or other contaminants in excess of tolerances set by the FDA. The pesticide residue level cannot be higher than 5 percent of the maximum EPA pesticide tolerance.
For the complete National List of Allowed and Prohibited Substances under the USDA organic label, see this link.
So remember, if you see anything that says it’s “organic,” it must specify “USDA Certified Organic” to be meaningful.
Is Your Restaurant Being Honest? Common Sense Guidelines for Siphoning Out the Truth
Ultimately, if you eat out you need to be aware of these issues, educate yourself, and as always, ask questions!
If you see heirloom tomatoes in January, or fresh citrus on the menu in August, it’s simply not reasonable to believe it’s a local product as it’s the wrong season for these products to grow. And, if they’re not locally-grown organics, where did they come from, and just how organic are the overseas variety?
As P.F. Chang"s research and development chef Robin Stotter said, it’s also wise to use your taste buds. The majority of people agree that organic tastes better. If you’ve ever compared a conventionally-grown tomato with an organic vine-ripened one, you’ll just KNOW the difference. The organic tomato actually has FLAVOR, whereas most conventionally-grown tomatoes just taste wet at best.
The Organic Trade Association also has a few recommendations to offer restaurant goers looking for an authentic organic experience.
By asking the few simple questions listed below, you are in a much better position to determine whether the food you are being served is indeed organic:
1. Which items, specifically, on the menu are organic?
2. Who supplies this restaurant with these organic items?
3. Is this a certified organic restaurant, or does it simply serve organic items on the menu?
Based on the answers to these questions you can choose with greater confidence, knowing that products are traceable from the farm to the consumer, so outright lying would not be in the restaurant’s best interest. And, you know that if the restaurant claims to use certified organic products, they must carry the USDA seal. If the produce is USDA Certified Organic, then you have the added assurance that there is an actual process in place for verifying that the produce was produced using organic practices.
Aside from that, I recommend switching over to home-cooked meals for the majority of your lunches and dinners. Not only will it save you lots of money, you will also know exactly what"s in the dish you"re eating, which is key when you"re trying to lose weight and maintain good health.
Related Articles:
Even Five-Star Restaurants Can't Be Trusted for Healthy Food
Fast Food Goes Organic
16 Secrets the Restaurant Industry Doesn't Want You to Know
Organic Labels are Not Always Honest
Dishes advertised as local and organic at restaurants are not infrequently frauds. They may not be all-natural, as your menu promised, and may come from a huge national vendor like Sysco rather than a family-owned farm.
As the Slow Food movement gains popularity across America, terms like "sustainable" and "artisan" are showing up on more menus. But there are no actual "truth-in-menu" laws, and even the word organic is used loosely. There's a vast difference between the term "organic," which may mean food raised without pesticides or antibiotics, and the more intensive "certified organic," which is legally regulated by the U.S. Department of Agriculture. The phrase "all-natural," only means "minimally processed" with no artificial ingredients or colors.
A restaurant can call its ingredients organic whether they're factory-farmed Chilean products grabbed from the shelves of Wal-Mart or hand delivered by a small farm after being picked that morning.
Ultimately, diners need to be aware, self-educate, and ask questions. Diners also should pay attention to their taste buds. Organic generally tastes better -- produce is more earthy and pungent, and tomatoes have higher sugar and acidity.
Sources:
• AZCentral.com August 13, 2008
Dr. Mercola's Comments:
Organic food has become Big Business. According to the Organic Consumer"s Association, organic food sales hit $18 billion last year. Though still only about 2.5 percent of the U.S. agricultural market, demand for organic has grown 20 percent annually in recent years.
The end result of the rising popularity of organic -- and lately, local -- food has led not only America’s largest corporations to join in, but restaurants have had to change up their menus as well, to satisfy their customers.
I am not a fan of regularly eating out because of the major unknowns at most restaurants, and this article confirms my suspicions. However, there are times when eating out is either necessary, or meant as a special treat.
But how can you be sure you’re getting the quality you’re expecting?
Truth-In-Menu Laws: If You Say It, Serve It
Although the author of this AZCentral article claims that there are no Truth-In-Menu laws, this is not entirely correct. In fact, there is a so-called “Truth-in-Menu law,” which is meant for, and used by, restaurateurs to ensure that the information provided about menu items is accurate, and conforms to the federal regulations set forth by the Nutrition Labeling and Education Act (NLEA). However, it seems to do little to ensure compliance when it comes to stating the truth and nothing but the truth about what’s really on your plate.
In an article written by Stephen Bart -- attorney and associate professor of law and leadership at the Conrad N. Hilton College of Hotel & Restaurant Management at the University of Houston -- hospitality managers have the right to advertise their food and beverage products in a way that casts them in their best light, but may not misrepresent their wares.
These “accuracy in menu” laws are relatively straightforward, and their chief aim is to ensure honesty in menu claims, both in regard to the price charged and the food that is served.
Part of this includes being careful when describing food attributes, including the preparation style, ingredients, origin, portion sizes, and health benefits. However, it’s a complex area, and becoming increasingly so due to greater demands from customers to know more about their food, especially as it relates to the origin of the food being served.
The word organic is used as loosely on restaurant menus as it is on other labels. And, the phrase “all-natural” means next to nothing, although the U.S. Department of Agriculture (USDA) defines the term as “minimally processed with no artificial ingredients or colors.”
As Mr. Bart points out, a good motto to help restaurants stay out of trouble would be: If you say it, serve it!
But as you all know, money usually speaks louder than integrity, no matter what business you look at, and restaurants are just as likely to “embellish” the truth about the food they serve as any major food corporation is.
If You Want Organic, There’s Only One Label That Can Assure It
There is only one organic label out there that means anything as far as organic food is concerned: the USDA Certified Organic label.
The USDA Organic seal is your BEST and only assurance of organic food quality.
As a side note, it"s also the international gold standard for personal care products that contain organic agricultural ingredients, because the ingredients in USDA certified beauty products are certified organic for food, adhering to much stricter standards as they are intended specifically for human consumption. This is why I"m very pleased to share that my new certified organic skincare and cosmetics line will be one of only five companies in the U.S. to achieve USDA Organic certification.
Farmers and growers of organic produce bearing the USDA seal have to meet the strictest standards of any organic label.
The USDA"s National Organic Program (NOP) took effect October 21, 2002, and regulates the standards for any farm, wild crop harvesting, or handling operation that wants to sell an agricultural product as organically produced.
The labeling requirements of the NOP apply to raw, fresh products and processed products that contain organic agricultural ingredients.
In order to qualify as organic, a product must be grown and processed using organic farming methods that recycle resources and promote biodiversity. Crops must be grown without synthetic pesticides, bioengineered genes, petroleum-based fertilizers, or sewage sludge-based fertilizers.
Organic livestock must have access to the outdoors and cannot be given antibiotics or growth hormones.
• Products labeled "100 percent organic" must contain only organically produced materials
• Products labeled simply "organic" must contain at least 95 percent organic ingredients, whereas
• the label "made with organic ingredients" can contain anywhere between 70 to 95 percent organic ingredients
Organic products cannot be irradiated, are not allowed to contain preservatives or flavor enhancing chemicals, nor can they contain traces of heavy metals or other contaminants in excess of tolerances set by the FDA. The pesticide residue level cannot be higher than 5 percent of the maximum EPA pesticide tolerance.
For the complete National List of Allowed and Prohibited Substances under the USDA organic label, see this link.
So remember, if you see anything that says it’s “organic,” it must specify “USDA Certified Organic” to be meaningful.
Is Your Restaurant Being Honest? Common Sense Guidelines for Siphoning Out the Truth
Ultimately, if you eat out you need to be aware of these issues, educate yourself, and as always, ask questions!
If you see heirloom tomatoes in January, or fresh citrus on the menu in August, it’s simply not reasonable to believe it’s a local product as it’s the wrong season for these products to grow. And, if they’re not locally-grown organics, where did they come from, and just how organic are the overseas variety?
As P.F. Chang"s research and development chef Robin Stotter said, it’s also wise to use your taste buds. The majority of people agree that organic tastes better. If you’ve ever compared a conventionally-grown tomato with an organic vine-ripened one, you’ll just KNOW the difference. The organic tomato actually has FLAVOR, whereas most conventionally-grown tomatoes just taste wet at best.
The Organic Trade Association also has a few recommendations to offer restaurant goers looking for an authentic organic experience.
By asking the few simple questions listed below, you are in a much better position to determine whether the food you are being served is indeed organic:
1. Which items, specifically, on the menu are organic?
2. Who supplies this restaurant with these organic items?
3. Is this a certified organic restaurant, or does it simply serve organic items on the menu?
Based on the answers to these questions you can choose with greater confidence, knowing that products are traceable from the farm to the consumer, so outright lying would not be in the restaurant’s best interest. And, you know that if the restaurant claims to use certified organic products, they must carry the USDA seal. If the produce is USDA Certified Organic, then you have the added assurance that there is an actual process in place for verifying that the produce was produced using organic practices.
Aside from that, I recommend switching over to home-cooked meals for the majority of your lunches and dinners. Not only will it save you lots of money, you will also know exactly what"s in the dish you"re eating, which is key when you"re trying to lose weight and maintain good health.
Related Articles:
Even Five-Star Restaurants Can't Be Trusted for Healthy Food
Fast Food Goes Organic
16 Secrets the Restaurant Industry Doesn't Want You to Know
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