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
It’s a marketing tactic to attract customers by trying to highlight a difference between products. The FDA has set a standard for what can be labeled “organic”. If the product meets those standards it can get the label. But realistically, there is no difference.
The term “organic” is and always has been a scientific term used to describe substances composed of hydrocarbons, the building blocks of all living organisms.
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