Marketing is an interesting creature – a strange blend of information, hype and, at times, outright deception- all in an attempt to sell you something.  When it comes to selling to people wanting healthier, more earth-friendly products, marketers have latched onto certain words to help sell specifically to those buyers.  But what does it all mean and how can you make the right decision for yourself?  Let's begin with a few definitions that can help you get started.

Green is an unregulated term that is thrown around to infer eco-friendliness.  There is no actual, legal or regulatory definition required for use of the term. When you see it on packages and in ads, just know that anyone can use it regardless of the actual healthiness or earth-friendliness of the product.

Natural is a term that refers to the use of things "found in nature."  This is often seen on product labels that have the ubiquitous terms "natural ingredients" or "natural flavorings" at the end of the listing that is supposed to tell you exactly what the ingredients of the product are.  Unfortunately, this term can include anything that fits the definition, whether that's coal dust, dirt, or unnamed plant matter.  While this may sound a little outlandish, just know that a lot of items that we would never consider as acceptable "ingredients" may have preservative or coloration factors that make them desirable for the producers of the products to use.

Organic is a term with specific requirements and government regulations associated with it that are in place to protect consumers and provide truth in advertising for products using the word in their labeling and marketing. USDA definition for "organic" as of Oct. 21, 2002 is as follows: "Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.  Organic meat, poultry, eggs and dairy products come from animals that are given no growth hormones or antibiotics.  Organic food is produced without using most conventional pesticides: petroleum-based fertilizers or sewage-sludge-based fertilizers; bioengineering; or ionizing radiation.  Before a product can be labeled 'organic,' a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.  Companies that handle or process food before it gets to your local supermarket or restaurant must be certified, too." (Notice the term "most" when talking about the prohibited use of conventional fertilizers).   Additionally, products can receive an organic certified seal from the USDA even if it is not 100% organic.  Check www.ams.usda.gov/nop/Consumers/brochure.html  for additional information.

Free range is a term used to describe livestock, particularly chicken, raised in conditions that allow them to not to be kept in confined enclosures or to "roam the range".