How to Understand Grocery Store Lingo

The grocery store can be a tricky place to navigate. It can be especially frustrating if you are trying to strike a balance between health and affordability. If you frequently find yourself questioning whether you should choose the organic croutons or the croutons on sale, you are not alone. Below, I have defined some of this new grocery store vocabulary.

 

Certified Organic

Organic agriculture is grown without the use of genetically engineered seeds or crops, sewage sludge, long-lasting pesticides, herbicides or fungicides.

Certified organic goes beyond agriculture, there is certified organic livestock as well. These animals are provided organically grown feed, fresh air and outdoor access while using no antibiotics or added growth hormones.

The United States Department of Agriculture (USDA) requires that anyone who produces, processes or handles organic agricultural products must be certified by a USDA-accredited certifier in order to sell, label or represent their products as "organic."

To become certified, an organic producer, processor or handler must develop, implement and maintain an organic system plan.

Certified Naturally Grown

Certified naturally grown is an alternative to the USDA's National Organic Program meant primarily for small farmers distributing through local channels such as farmer's markets, roadside stands, local restaurants, community supported agriculture (CSA) programs and small local grocery stores.

The standards and growing requirements are no less strict than the USDA National Organic Program rules. The primary difference between Certified Naturally Grown and the USDA Organic program is cost to farmers and paperwork requirements.

Visit the Certified Naturally Grown Website.

Basic Conventional Farming

This has been an acceptable form of farming since the 1950s. Synthetic pesticides, fertilizers, genetically engineered organisms and growth enhancers are used to stimulate the soil and crops.

Synthetic fertilizers add various nutrients to the soil and pesticides or fungicides help control insects. Their focus is on short-term yield increases rather than long term soil health.

When it comes to choosing conventional versus organic, I defer to the Environmental Working Group’s list of the Dirty Dozen or Clean 15.

The Environmental Working Group tested produce to provide shoppers’ with a guide to help them decrease their exposure to pesticides. The Dirty Dozen were found to have the highest amount of pesticides after washing and the Clean 15 contained the least.

If you commonly eat foods on the Clean 15, it is not necessary to choose organic.

Grass-fed or Pasture-raised

These terms refer to livestock that are fed their natural diet which could include grass, bugs, and other organisms in a field.

Typically, farmers who raise pastured livestock do not feed their livestock antibiotics or inject them with hormones.

Research shows that meat, eggs, and dairy products from grass-fed animals have higher omega-3 fatty acids, more favorable omega-3 to omega-6 ratios, and lower cholesterol than non-pastured animals.

Grass Finished

Animals considered “grass finished” are fed only grass during the period preceding processing. This is distinguished from the industry standard of feeding grain, usually corn, during the same period.

Chemical Free

Part of sustainable agriculture prohibits the use of harmful chemical pesticides.
As a practice, chemical-free farming tries to restore soil stability and fertility in target locations. Chemical-free agriculture is difficult, especially where land has already been degraded.

Heirloom

Similar to your great grandmother’s tea pot, heirloom is a variety of horticulture that is maintained by small groups of private individuals to preserve genetic diversity and/or certain characteristics, over thousands of years.

Genetically Modified Organisms (GM or GMOs)

The term GM foods or GMOs (genetically-modified organisms) is most commonly used to refer to crop plants created for human or animal consumption using the latest molecular biology techniques.

Gluten-free

The term gluten free means a product does not contain gluten.

Gluten is defined as a combination of protein fragments found in wheat, rye, barley and sometimes oats. A gluten-free diet is currently the only known treatment for Celiacs’ disease, a chronic digestive disorder. These individuals experience a toxic immune response when they ingest gluten.

Wheat-free

Some individuals are allergic to the protein in wheat itself, including wheat albumin and wheat globulins. People allergic to wheat will want to avoid wheat and its by-products.

If you are interested in learning more visit: www.buylocalpa.org/glossary.

Learn more about cancer nutrition services at the Joan Karnell Cancer Center and Abramson Cancer Center. 

Carly Roop RD, CSO, is a registered dietitian at the Joan Karnell Cancer Center (JKCC). She provides nutrition education and support to patients while addressing nutrition-related side effects from chemotherapy and radiation. Dietitians at JKCC provide educational nutrition programs that are open to patients as well as the community.