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organic foodA broadly defined category of food which, in the purest form, is grown without chemical fertilisers or pesticides and sold to the consumer without adding preservatives and synthetic food enhancers; it is widely believed by advocates of alternative healthcare that organically grown foods are safer and more nutritious; however, there are no compelling data that demonstrate clear superiority of organic over non-organic foods. Organic products may be certified by voluntary organisations or government bodies, such as “Farm-Verified organics” and “California Certified Organic Farmer”.
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or·gan·ic food(ōr-gan'ik fūd)
Food grown or raised without the use of additives, coloring, synthetic chemicals (e.g., fertilizers, pesticides, hormones), radiation, or genetic manipulation and meeting criteria of the U.S.D.A. Standard National Organic Program.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
A crop or animal product cultivated with specific guidelines that limit the use of petrochemicals, radiation, or genetically engineered technologies in its agriculture.
See also: food
Medical Dictionary, © 2009 Farlex and Partners