Food Terms Definitions

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… only 61 days until the book release!



Have you ever been overwhelmed by all of the terms that are used to describe foods that are supposedly better for you?  Let’s take a look at what some of them mean.


According to the USDA website, the definition of organic is as follows: “Organic farming systems rely on ecologically based practices such as cultural and biological pest management, exclusion of all synthetic chemicals, antibiotics and hormones in crop and livestock production.”

Products that are 95 – 100% “organic” are certified and use the USDA green and white seal.  If the item says that it is made with organic ingredients, but does not have the seal, you can assume that it is between 70% and 95% organic.

The International Food Information council defines “fortified” by the following: “Fortified foods have nutrients added to them that were not present originally.  For example, milk is fortified with Vitamin D, which helps your body absorb calcium and phosphorus found naturally in milk.”


“Free range” or “free roaming” simply means that the animals have access to the outdoors.  The use of the term doesn’t require that producers allow the animals outside for a minimum amount of time or even require that the animal ever actually spent time outside.


The USDA has banned the use of the term “hormone free” on meats and poultry because hormones are naturally produced by the animals.  You may, however, find the term “no hormones” on these products.  When it comes to pork and poultry products, the government prohibits the use of supplemental hormones; so, whether the package includes this term or not, the product shouldn’t contain additional hormones.

When it comes to beef, the term “no hormones administered” may be used only when the producer provides the USDA with sufficient documentation indicating that no supplemental hormones were used while raising the animals.



Producers are allowed to use the term “natural” for products that do not contain artificial ingredients or added colors and are only processed minimally.  Minimal processing means that the process does not make a fundamental change to the raw product.  When used, the producer must also identify on the label what the term “natural” is describing; for example, the producer must explain whether the product does not contain artificial ingredients or added colorings, or whether it is minimally processed.


Producers are allowed to use the term “no antibiotics added” on meat and poultry labels only when they have provided the USDA with appropriate documentation that demonstrates that the animals were raised without the use of antibiotics.


Fitness Attack #2, the book, is going to be released on Halloween 2010!  That’s right, 10/31/10! It will feature 101 easy tips to help you live a healthy and fit life! 91 of those tips will be released right here, starting today and going through the launch date. The last 10 tips are EXCLUSIVE to the book so if you want them, you’ll have to buy the book! We are also working on lots of bonus material to overload the book! More info on ordering and content to come – stay tuned!

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