From meat to dairy, produce to pasta, food labels frequently tout all sorts of claims that shouldn’t always be taken at face value.
Below is an explanation of some of the most common terms used on food products so that you understand exactly what you're consuming.
A USDA organic seal is the highest stamp of organic approval. This label ensures that the product is produced without synthetic fertilizers, sewage sludge, irradiation, and genetic engineering
Any product with an “organic,” “100 percent organic,” or “made with organic [ingredient here]” label is certified by the U.S. Department of Agriculture (USDA). For those products made from less than 70 percent organic ingredients, the manufacturer must identify which specific ingredients are organic — but those products don’t get to boast the official seal of approval. The USDA organic standards also prohibit antibiotics and growth hormones in organic meats and poultry, and require 100 percent organic feed for livestock.
Cage-Free or Free-Range
Products stamped with “cage-free” or “free-range” means that the animals are given more freedom to move around. “Cage-free” is used mostly for eggs, while “free-range” can include anything from cows and chickens to pigs. There is a hitch, however. There is no governmental certification to guarantee that the meat labeled this way is indeed from humanely-treated, free-roaming animals — which means some companies can cash in on the higher prices these products command by making false “free-range” claims.
While there’s no USDA stamp of approval for products labeled ”grass-fed,” the best definition of a grass-fed animal is one that has eaten nothing but its mother’s milk, fresh grass, and hay.
Look for products with an American Grassfed Association or Animal Welfare Approved stamp, which guarantee the animal was raised on a family-owned pasture or range.
If a food product has the USDA Organic certification, it’s usually pesticide-free, too. Unfortunately, that’s not always a guarantee: studies have found that even some organic produce can contain pesticide residue. For truly pesticide-free food, look for a pesticide residue-free label.
Hormone-Free and Antibiotic-Free
There is a long list of health concerns tied to hormone-filled meat, from prenatal developmental problems to early puberty and infertility. Though the evidence isn’t always reliable, some studies have shown growth hormones from certain foods can disrupt human hormones and can even contribute to breast and prostate cancer. But much like “free-range,” there’s no restriction about the term “hormone-free” or “antibiotic-free.” The best bet for finding hormone-free meat is to look for a certified organic product.
Natural or All-Natural
The term “natural” may be one of the most dubious terms of all — there’s no government regulation from the Food and Drug Administration (FDA) or USDA for using the world on labels.
“Natural” is a loose term for foods without synthetic preservatives, artificial sweeteners, and other additives. The word “natural” is only regulated when it comes to meat, since regulations require meat to have no preservatives and minimal processing.
Again, food companies bank on the buzzword to bring in business— but they often over-exaggerate the claims. (Other industries aren’t immune either: cereal makers have recently been criticized for misleading the public with “all-natural” claims that don’t add up.)
Multigrain and Whole Grain
We’ve all been told whole-wheat is healthier than white, but what about the brands of breads and crackers toting their grainy goodness? Multigrain products are made with more than one type of grain, however, these grains are typically the refined kind, meaning they’ve been stripped of the healthiest parts of the grain (the bran and germ), and are not any healthier than white bread. In fact, dyes are often added to multigrain products to make them look healthier (or like whole-grain products). Whole-grain items, on the other hand, are made from whole grains. Opt for whole-grain over multigrain for the healthiest choice!
For those who have to maintain a strict gluten-free diet must be aware that all products labeled “gluten-free” aren’t always entirely free of gluten
. Because the FDA hasn’t yet set regulations for products labeled gluten-free, individual companies are coming up with their own definitions. Some products simply contain no gluten ingredients but are processed on the same equipment or in the same facility as gluten-filled products; some are tested to contain less than 20 ppm (parts per million) of gluten; and others (the most strict) are tested to assure a gluten content of less than 5 ppm. Proceed with caution if staying away from gluten is critical for your health.