While the differences between organic foods and conventionally grown foods may not seem big, there can be some noticeable ecological and visual differences between the two. The biggest differences are often not seen on the store shelf. Conventional foods often use pesticides and other types of chemicals when they are being grown, which is not allowed in organically certified food. Because of this, particular foods (especially those where the skin is eaten or there is no skin) are much better off when eaten organically. Both types must still be washed thoroughly before being eaten, but in organic food, the types of substances being rinsed off are found naturally in dirt, whereas in conventional foods, there could possibly be traces of chemicals. Although organic may seem more expensive, it is still cost-effective to eat organically, especially if the food is purchase in its whole form (ie, an apple instead of an apple bran muffin, which is processed, adding to cost). One can also shop at the local farmer’s market, which has another ecological benefit because the food does not have to travel long distances in trucks. Organic food has to meet certain strict requirements in order to be certified organic – “organic” and “natural” are not synonymous when used on packaging because “natural” has no such requirements.
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