0_Wizard
I only eat organic food that follows the methods and standards of organic farming. Do you ever eat it?
Organic food is food produced by methods that comply with the standards of organic farming.
chosen_Organic_food_0
Organic food
chosen_topic_0_Organic_food
Organic farming
Organic farming is an alternative agricultural system which originated early in the 20th century in reaction to rapidly changing farming practices. Organic farming continues to be developed by various organic agriculture organizations today. It relies on fertilizers of organic origin such as compost manure, green manure, and bone meal and places emphasis on techniques such as crop rotation and companion planting. Biological pest control, mixed cropping and the fostering of insect predators are encouraged. In general, organic standards are designed to allow the use of naturally occurring substances while prohibiting or strictly limiting synthetic substances.
Organic farming by country
Organic farming is practiced around the globe, but the markets for sale are strongest in North America and Europe, while the greatest dedicated area is accounted for by Australia, the greatest number of producers are in India, and the Falkland Islands record the highest share of agricultural land dedicated to organic production. The following information is taken from the 2009 edition of the yearbook "The World of Organic Agriculture", published by the International Federation of Organic Movements IFOAM, the Research Institute of Organic Agriculture FiBL and the International Trade Centre ITC. According to the latest survey on organic agriculture, carried out by the Research Institute of Organic Agriculture FiBL and the International Federation of Organic Agriculture Movements IFOAM, organic agriculture is developing rapidly, and statistical information is now available from 141 countries of the world.
Organic food
Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives. Currently, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market food as organic within their borders.
Organic certification
Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants. A lesser known counterpart is certification for organic textiles (or Organic clothing) that includes certification of textile products made from organically grown fibres. Requirements vary from country to country (List of countries with organic agriculture regulation), and generally involve a set of production standards for growing, storage, processing, packaging and shipping that include:  In some countries, certification is overseen by the government, and commercial use of the term "organic" is legally restricted.
Organic food culture
Organic food culture refers to a recent social and cultural trend in which there has been an increased interest in organic food due to the rise of media coverage on health, food safety, and environmental dangers of pesticides. This attitude considers food a central requirement for health, but it does not neglect the aesthetic (concern with beauty) or hedonistic (pleasurable) aspects of food consumption. This trend in the way people are eating crosses many aspects of the social and cultural realm, such as market practices and media content when it comes to food, which has led to some novelties and changes in these fields.
Organic movement
The organic movement broadly refers to the organizations and individuals involved worldwide in the promotion of organic farming and other organic products. It started around the first half of the 20th century, when modern large-scale agricultural practices began to appear. The term “organic” can be broadly described as food grown without the assistance of man-made chemicals. The term "organic farming" was coined by Lord Northbourne in 1940. The beginnings of the organic movement can be traced back to the beginning of the 1800s. In 1840 Justus Von Liebig developed a theory of mineral plant nutrition.
History of organic farming
Traditional farming (of many particular kinds in different eras and places) was the original type of agriculture, and has been practiced for thousands of years. All traditional farming is now considered to be "organic farming" although at the time there were no known inorganic methods. For example, forest gardening, a fully organic food production system which dates from prehistoric times, is thought to be the world's oldest and most resilient agroecosystem. After the industrial revolution had introduced inorganic methods, most of which were not well developed and had serious side effects. An organic movement began in the 1940s as a reaction to agriculture's growing reliance on synthetic fertilizers and pesticides.
1_Apprentice
Not really, I find that it is more expensive often times
0_Wizard
Yes it can be. Also the standards very worldwide, but usually it always strives to promote ecological balance. 
Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity.
chosen_Organic_food_0
Organic food
chosen_topic_0_Organic_food
Organic food
Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives. Currently, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market food as organic within their borders.
Organic certification
Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants. A lesser known counterpart is certification for organic textiles (or Organic clothing) that includes certification of textile products made from organically grown fibres. Requirements vary from country to country (List of countries with organic agriculture regulation), and generally involve a set of production standards for growing, storage, processing, packaging and shipping that include:  In some countries, certification is overseen by the government, and commercial use of the term "organic" is legally restricted.
Truncus arteriosus
The truncus arteriosus is a structure that is present during embryonic development. It is an arterial trunk that originates from both ventricles of the heart that later divides into the aorta and the pulmonary trunk. The truncus arteriosus and bulbus cordis are divided by the aorticopulmonary septum. The truncus arteriosus gives rise to the ascending aorta and the pulmonary trunk. The caudal end of the bulbus cordis gives rise to the smooth parts (outflow tract) of the left and right ventricles (aortic vestibule & conus arteriosus respectively). The cranial end of the bulbus cordis (also known as the conus cordis) gives rise to the aorta and pulmonary trunk with the truncus arteriosus.
Persistent truncus arteriosus
Persistent truncus arteriosus (or Patent truncus arteriosus or Common arterial trunk), is a rare form of congenital heart disease that presents at birth. In this condition, the embryological structure known as the truncus arteriosus fails to properly divide into the pulmonary trunk and aorta. This results in one arterial trunk arising from the heart and providing mixed blood to the coronary arteries, pulmonary arteries, and systemic circulation. Most of the time, this defect occurs spontaneously. Genetic disorders, and teratogens (viruses, metabolic imbalance, and industrial or pharmacological agents) have been associated as possible causes.
Ecoscaping
Ecoscaping integrates the disciplines of landscape architecture and spatial planning with environmental science and provides an innovative approach in creating a sustainable and nature-friendly design and/or construction. Every piece of land is unique and offers different materials and microenvironments, ecoscaping aims to design in harmony with the land and create an environmentally healthy and sustainable landscape. Ecoscaping also strives to take an existing structures and areas (backyards, cities, campuses, etc.) and add ecological balance and greenery. Ecoscaping prides itself on taking a holistic approach to sustainable land use management.
Sustainability
In ecology, sustainability (from "sustain" and "ability") is the property of biological systems to remain diverse and productive indefinitely. Long-lived and healthy wetlands and forests are examples of sustainable biological systems. In more general terms, sustainability is the endurance of systems and processes. The organizing principle for sustainability is sustainable development, which includes the four interconnected domains: ecology, economics, politics and culture. Sustainability science is the study of sustainable development and environmental science. Sustainability can also be defined as a socio-ecological process characterized by the pursuit of a common ideal.
Heart development
Heart development refers to the prenatal development of the human heart. This begins with the formation of two endocardial tubes which merge to form the tubular heart, also called the "primitive heart tube", that loops and septates into the four chambers and paired arterial trunks that form the adult heart. The heart is the first functional organ in vertebrate embryos, and in the human, beats spontaneously by week 4 of development. The tubular heart quickly differentiates into the truncus arteriosus, bulbus cordis, primitive ventricle, primitive atrium, and the sinus venosus. The truncus arteriosus splits into the ascending aorta and pulmonary artery.
1_Apprentice
I get that, I wish I could afford it, but I do not make enough to spend extra
0_Wizard
That's too bad. Usually organic food do not have any synthetic food additives or solvents. It's a lot healthier.
In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives.
chosen_Organic_food_0
Organic food
chosen_topic_0_Organic_food
Organic food
Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives. Currently, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market food as organic within their borders.
Food coloring
Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in domestic cooking. Food colorants are also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects, and medical devices. People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine. Sometimes the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 1999.
Organic farming
Organic farming is an alternative agricultural system which originated early in the 20th century in reaction to rapidly changing farming practices. Organic farming continues to be developed by various organic agriculture organizations today. It relies on fertilizers of organic origin such as compost manure, green manure, and bone meal and places emphasis on techniques such as crop rotation and companion planting. Biological pest control, mixed cropping and the fostering of insect predators are encouraged. In general, organic standards are designed to allow the use of naturally occurring substances while prohibiting or strictly limiting synthetic substances.
Organic certification
Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants. A lesser known counterpart is certification for organic textiles (or Organic clothing) that includes certification of textile products made from organically grown fibres. Requirements vary from country to country (List of countries with organic agriculture regulation), and generally involve a set of production standards for growing, storage, processing, packaging and shipping that include:  In some countries, certification is overseen by the government, and commercial use of the term "organic" is legally restricted.
Organic food culture
Organic food culture refers to a recent social and cultural trend in which there has been an increased interest in organic food due to the rise of media coverage on health, food safety, and environmental dangers of pesticides. This attitude considers food a central requirement for health, but it does not neglect the aesthetic (concern with beauty) or hedonistic (pleasurable) aspects of food consumption. This trend in the way people are eating crosses many aspects of the social and cultural realm, such as market practices and media content when it comes to food, which has led to some novelties and changes in these fields.
Tartrazine
Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-5-pyrazolone-3-carboxylate). Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF (FD&C Blue 1, E133) or Green S (E142) to produce various green shades. Many foods contain tartrazine in varying proportions, depending on the manufacturer or person preparing the food, although the recent trend is to avoid it or substitute a non-synthetic dyeing substance such as annatto, malt color, or beta carotene (see Sensitivities and intolerance, below).
Food additive
Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin. To regulate these additives, and inform consumers, each additive is assigned a unique number, termed as "E numbers", which is used in Europe for all approved additives.