More and more of us are changing to organic foodstuffs under the premise that they are much better for us. On the whole this is true, but where meat is concerned it’s rather a grey area.
The whole point of organic produce is that you are eating natural food as nature intended; no additives or pesticides and farmed by trainer farmers who know their stuff. You should be able to buy this and feed it to your loved ones with a completely clear conscience.
So if they can do such a good job with the fruit and vegetables, how come that the meat side of it is, shall we say, a grey area?
One of the greyest areas concerns wild fish. If it is wild, the USDA says you can sell it as organic, yet there is still a very high chance that it may contain mercury and other chemicals.
There’s always someone banging on about battery hens and the way animal are treated etc, and these are the ones bound for the slaughterhouse. Surely we should know how the animals who provide organic meat are being housed and looked after.
The types of food fed to these animals obviously is very strictly regulated, so we are guaranteed to be eating meat as it should be, without loads of stuff like hormones and chemicals. But personally, I think the living conditions are important too.
If your only choice available is organic or non organic, go for the former every time. However, you will see an increasing number of other labels appearing from other organisations. The RSPCA will put its name to meat that it knows has been looked after well during its short life. A biodynamic meat is a step above organic too, so watch out for those too
There are two blatant changes that need to me made immediately. Grey area such as the fish carry on need sorting out and proper regulations put in place. Secondly, there need s to be proper directive released so that we are all clear exactly what the term organic means, and this well greatly affect what we buy.
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