Beta carotene makes attractive fruits and vegetables, but is a good source of vitamin A. Photo courtesy of MorgueFile.
May 2005
Updated July 2008
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Glossary Of Organic & Natural Food Terms
Plus Health & Wellness Definitions
Page 2: Terms Beginning With B & C
This is page 2 of a 7-page glossary of organic food terms. See also our Glossary of Antioxidant Terms and Eco Terms (Green Glossary). And, see our entire collection of more than 50 food glossaries.
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BETA CAROTENE
A form of carotene that is most efficiently converted to vitamin A by the body. It is found in dark green and dark yellow fruits and vegetables. Carotene, an orange pigment important for photosynthesis, is responsible for the orange color of carrots. See Carotenoid.
BIODYNAMIC AGRICULTURE
Biodynamic agriculture dates back to 1924, is considered the oldest comprehensive  method of farming and is practiced around the world. A more rigorous process than organic farming, it sustains soil productivity and maintains biodiversity with the use of organic pest controls, crop rotation and the cyclical rhythms of nature. Practitioners attest that biodynamic agriculture results in a greener planet, self-sustaining farms, healthier soil, and great-tasting food and wines that are rich in nutrients. In order for a product to be labeled as Biodynamic, it must comply with strict standards set by Demeter USA (demeter-usa.org). Biodynamic® is a registered trademark held by Demeter Association Inc. (see certification seal at left) and is globally recognized as a symbol for products grown using approved Biodynamic methods. Read our complete article on biodynamic versus organic farming.
 BIRD FRIENDLY COFFEE
Under a program established by the Smithsonian Institution to protect the habitat of songbirds in rapidly-deforested coffee-growing regions, Bird Friendly coffee must be shade grown as well as organic; companies selling these coffees contribute 25 cents per pound sold to the Smithsonian Migratory Bird Center to support research and conservation programs. See Shade-Grown Coffee.
CAA or CELLULAR ANTIOXIDANT ACTIVITY
ASSAY
The new CAA (cellular antioxidant activity) assay is a more biologically relevant method pf measuring antioxidants because it accounts for some aspects of uptake, metabolism, and location of antioxidant compounds within cells. Antioxidant activity has been previously measured using a range of lab-based assays, including the ferric reducing ability of plasma (FRAP) assay, the oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC). The CAA centers on dichlorofluorescin, a probe trapped within cells that can be easily oxidized to produce fluorescence. The decrease in cellular fluorescence when compared to the control cells indicates the antioxidant capacity of the compounds. The popular ORAC is still a valuable test; CAA shows how the compounds react with cells and are believed to be is a stronger measure of how antioxidant compounds could potentially react in the body.
C.A.F.E. PRACTICES
C.A.F.E. Practices (Coffee and Farmer Equity Practices) are a set of socially- and environmentally-responsible guidelines for producing, processing and buying coffee, that were established by Starbucks in 2001, in cooperation with Conservation International (Conservation.org), a nonprofit organization that promotes biodiversity conservation in rain forests and other ecosystems worldwide.
CAGE-FREE EGGS
Cage-free eggs are laid by hens that are not kept in cages. Advocates contend that contends that cage-free eggs definitely taste better and are healthier. However, critics say that cage-free doesn’t mean comfortable: In some operations, many thousands of hens can be packed together in a crowded indoor space, flapping their clipped wings, fluttering on top of one another—not really an improvement over being physically safe but constrained in a cage. Currently, cage-free operations are not well regulated. We recommend paying a bit more for USDA Certified Organic eggs, which are inspected. The hens have access to the outdoors and sunlight, are fed organic feed, and in our experience, lay much tastier eggs.
CAROB BEAN GUM, CARRAGEENAN and LOCUST BEAN GUM
Carob bean gum, carrageenan and locust bean gum are natural food stabilizers derived from plants and seaweed. They generally comprise a fraction of a percent of the product volume, so they do not affect the taste. The enable fresh foods to be made shelf-stable (i.e., they give products a “shelf life” by keeping them from breaking down for a certain period of time, and protect them from temperature fluctuations).
CATECHIN
Catechins are flavanols, a subclass of flavonoids, the antioxidants in tea. Tea contains four main catechin substances, all of which are inclusively called “catechin”: The four primary polyphenols* found in fresh tea leaves are epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG) and epicatechin (EC). Epigallocatechin gallate (EGCG) is the one most abundant in tea, and is about 25 to 100 times more potent than antioxidant vitamins C and E. Green tea contains between 30% and 40% of water-extractable polyphenols, while black tea contains between 3% and 10%. Oolong tea is somewhere between green and black tea, and white tea has somewhat more than green tea. According to recent research, adding citrus juice to tea significantly boosts the antioxidant absorption in the stomach, while adding milk does the opposite—the proteins in milk’s casein counteract the counteracts the antioxidant effectiveness. Read more about high-antioxidant foods.
*EGCG et al > Catechin > Flavonoid > Polyphenol.
CAROTENOID
A class of red, orange and yellow pigments in fruits and vegetables, carotenoids include the carotenes, one of which, beta-carotene, is one of the best-known antioxidants. Others in the group include lutein, lycopene and zeaxanthin and the xanthophylls.
CELLULAR ANTIOXIDANT ACTIVITY ASSAY
See CAA.
CERTIFIED HUMANE FOOD
The Certified Humane Raised & Handled program is an inspection, certification and  labeling program for meat, poultry, egg and dairy products from animals raised to humane care standards. Products that are certified are identified with the logo shown at the right. Developed with the welfare of the individual animal in mind, Certified Humane standards ensure that each animal is treated humanely and in accordance with the highest farm animal welfare standards available today, when it is raised, transported and processed. The program is a voluntary, user-fee based service available to producers, processors and transporters of animals raised for food. The purpose of the program is to provide independent verification that the care and handling of livestock and poultry on farms enrolled in the program meet high quality humane animal care standards. The program is managed by Humane Farm Animal Care (HFAC), a non-profit organization. The United States Department of Agriculture, Agricultural Marketing Service (AMS) Livestock and Seed Program verifies the inspection process of the Certified Humane Raised and Handled program. For more information visit CertifiedHumane.com.
CERTIFIED ORGANIC
In the U.S., “certified organic” means that an independent organization accredited by the U.S. Department of Agriculture (USDA) has verified that a manufacturer’s products meet strictly defined organic standards as specified by the NOP. This certification protects consumers and ensures the product’s value. See also Organic Products.
CSA
A community-supported agricultural group. An arrangement between farmers and community members, CSAs provide farmers with advance payment—cash in hand to run the farm—and “subscribers” so they know exactly how much to plant. Consumer participants paying an up-front fee and in return receive a weekly box of fresh, locally-grown produce. The contents differ each week and participants never know what they’ll get, but it follows seasonal trends: root vegetables in the fall, citrus in the winter, tomatoes in the summer, etc. Members generally pick up their boxes of produce at a central location in the community. In many cases, participants can also visit and help work the farm. Some people join a CSA to help local farmers, others like to know where their food comes from and still others are locavores who want to enjoy the freshest fruits and vegetables, those that haven’t been sitting in cold storage or traveling six weeks by boat. Another customer segment likes the “grab bag” aspect of being surprised by their “foods of the week.” In 2008, more than 1,500 CSAs were operating nationwide, up from 50 in 1990. Shares are reasonable, generally about $20 to $30 a week, although the Fulton Center for Sustainable Living reports the average cost per participant in 2007 as $500 to $900. The CSA concept originated in Europe and Asia in the 1980s as an alternative financing arrangement, to help sustain small-scale farmers. Not surprisingly, the concept is most popular in states with the most farms, including California, New York, Pennsylvania and Wisconsin.
Continue To Page 3: Terms Beginning With D To F
Go To The Alphabet Index Above
© Copyright 2005-2008 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.
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