Ok, I get peppered with questions all the time especially from individuals pushing products telling me all natural is just as good as organic, so what’s the actual difference between organic and all natural? Isn’t “natural food” just as safe and healthy as organic food? No, no its not, and here’s why.
Unfortunately, natural does not mean organic and comes with no guarantees. “Natural foods” are often assumed to be foods that are minimally processed and do not contain any hormones, antibiotics or artificial flavors. In the United States, however, neither the FDA nor the USDA has rules or regulations for products labeled “natural.” As a result, food manufacturers often place a “natural” label on foods that still contain heavily processed ingredients.
So how about organic? Organic is the most heavily regulated food system. Only organic guarantees no toxic synthetic pesticides, toxic synthetic herbicides, or chemical NPK fertilizers are used in production, and no antibiotics or growth hormones are given to animals.
Organic producers and processors also are subject to rigorous announced (and unannounced) certification inspections by third-party inspectors to ensure that they are producing and processing organic products in a manner you and your family can trust. As you can see there is quite the difference from “all natural”.
Regulation of Organic vs. All Natural:
According to the Food Marketing Institute (FMI), “natural” foods are minimally processed and free of artificial sweeteners, colors, flavors and additives like hydrogenated oils, stabilizers and emulsifiers. But there is no certification or inspection system to ensure that the label is accurate.
Also, the term “natural” does not usually relate to growing methods or the use of preservatives, whereas organically-grown foods have strict regulations in these areas. The National Organic Program, part of the United States Department of Agriculture, holds the food industry to strict standards in the production and sale of organic foods.
Let me just say that I absolutely LOVE coconut oil! We use if for baking, cooking and even to moisturize skin. Coconut oil is amazing and here’s why!
Coconut oil, a dietary cooking oil extracted from the coconut, includes antioxidant, anti-fungal, antibacterial and antimicrobial properties that stem from the existence of capric, caprylic and lauric acids found in the coconut oil. The body uses these acids to combat internal and external stress, infections and diseases. Coconut oil is widely used for its benefits by weight loss dieters, athletes, and alternative and conventional medicine practitioners. Coconut oil increases energy, sustains endurance, does not leave fatty deposits in the arteries or heart and has a lower caloric count than many other dietary oils.
Coconut For Weight Loss:
Coconut accelerates the body’s metabolism by relieving stress on the pancreas. Coconut oil contains healthy saturated fats that prevent foods from becoming incompletely digested, which in turn aids enzyme and thyroid function. Naturopathic doctor Bruce Fife states that by substituting coconut oil for other oils in recipes, individuals end up eating less because the beneficial fats in coconut oil naturally make people feel fuller sooner than if they had ingested other dietary oils. The coconut diet is not necessarily a “diet” because instead of limiting or restricting the dieter’s food intake, it replaces the widely used refined fats with coconut oil to incorporate a lifelong weight reduction plan that is based on the healthier coconut oil fat.
Coconut Oil And Lauric Acid:
Coconut oil has many health benefits which are attributed to the presence of lauric acid. When it is present in the body, lauric acid is converted into monolaurin, a compound that is highly toxic to viruses, bacteria, fungus’s and other microorganisms because of its ability to disrupt their lipid membranes and virtually destroy them. Monolaurin is effective for treating candida albicans, fungal infections and athlete’s foot. It also targets bacterial infections and viruses like measles, influenza, hepatitis C and even HIV.
In fact, researchers from the Philippines are studying the effectiveness of lauric acid against HIV/AIDS due to its strong anti-viral properties. Moreover, lauric acid is non-toxic, making it a better alternative to modern drugs that are typically prescribed for viruses as well as fungal and bacterial infections. Without lauric acid, monolaurin cannot be produced by the body. Breast milk is the only other source of lauric acid, which must explain the lesser incidents of infections with breast-fed infants. It has also been observed that regular consumption of boosts immunity and reduces incidences of sickness.