For a word that’s used so often it seems pretty ill-defined. My chemistry isn’t great but I believe in the chemical sense an organic compound is a complex carbon-based molecule, usually like a chain of CH bonds with some nitrogen and oxygen thrown in there. (Again, chemistry really isn’t my area. )
But when people talk about organic food I understand it even less than in the chemical sense. It seems like it usually means something along the lines of it not having additives or preservatives, but does that have anything to do with whether those ingredients are “organic” or not? Is it two entirely different uses of the word, or is there some relation?
In: Chemistry
This term is used loosely, but “Certified organic” is a whole different ball game. it is NOT a marketing scheme as some will say. it is an organization that sets standards, there are strict guidelines and rules farmers must follow to be “certified” you can gt more details [Here](https://www.ams.usda.gov/rules-regulations/organic/labeling) small backyard growers might be completely organic, but not carry the certified organic.
generally organic means that GMO’s, and man made chemicals, not found in nature are not used in the cultivation or production. it also covers rules for post production, for example how the produce is stored, how it is packaged, and preservatives etc.
Some will argue, that just because something is natural or organic, does not make it safe, this is true to some degree, but adding hormones to farm animals for example, does make it’s way into humans in milk. it’s not just about not having bad chemicals in your food, it’s also about the enviroment, organic farmers, by not using herbicides, these won’t leach into our rivers and streams, affecting wildlife. or into the ground water.
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