On this blog, we want to explain what some of the most common certification means so you have the knowledge to make a smart purchase.
Here some of the most common certifications you might encounter:
Certified Paleo is the Paleo Foundation’s Most Popular and Highest Level Certification for Paleo-compliant products. Certified Paleo Products are products that contain Paleo ingredients, but may have some 21st-century processing or packaging methods allowing for shelf stability.
Paleo diet: What is it and why is it so popular
A paleo diet is a dietary plan based on foods similar to what might have been eaten during the Paleolithic era, which dates from approximately 2.5 million to 10,000 years ago.
A paleo diet typically includes lean meats, fish, fruits, vegetables, nuts, and seeds — foods that in the past could be obtained by hunting and gathering. A paleo diet limits foods that became common when farming emerged about 10,000 years ago. These foods include dairy products, legumes, and grains.
Other names for a paleo diet include Paleolithic diet, Stone Age diet, hunter-gatherer diet, and caveman diet.
The aim of a paleo diet is to return to a way of eating that’s more like what early humans ate. The diet’s reasoning is that the human body is genetically mismatched to the modern diet that emerged with farming practices — an idea known as the discordance hypothesis.
Farming changed what people ate and established dairy, grains, and legumes as additional staples in the human diet. This relatively late and rapid change in diet, according to the hypothesis, outpaced the body’s ability to adapt. This mismatch is believed to be a contributing factor to the prevalence of obesity, diabetes and heart disease today.
Paleo–friendly foods include meat, fish, eggs, seeds, nuts, fruits, and veggies, along with healthy fats and oils. Avoid processed foods, grains and sugar. You can also base your diet on paleo foods, adding in a few modern healthy foods like grass-fed butter and gluten-free grains.
GMO” stands for Genetically Modified Organism, and refers to plants, animals or other organisms whose genetic material has been changed in ways that do not occur naturally. The “non–GMO” claim means that the food is made without ingredients that were derived from genetically engineered organisms.
Keto Certified is the world’s first and most popular Keto Diet Certification program. The Keto Certified Program Standards were designed to standardize Keto claims while improving the quality of available Keto Foods on the market.
Keto Certified Standards for products were developed for adherence to a classical ketogenic diet. However, it must be noted that the ketogenic diet can be difficult to maintain, and tolerability of the ketogenic diet is the single-most-important factor limiting individual acceptance and sustainability according to the findings of Keto Diet Research. Therefore, improving palatability, availability, affordability, and convenience of compliant foods is crucial to preventing diet discontinuation in cases of medical necessity.
Keto Certified products are in a unique position to improve the tolerability of the ketogenic diet as they each improve factors of palatability, convenience, and availability. This is especially true in social and cultural environments that typically feature carbohydrate-rich “special occasion” types of foods. Thus, the importance of product producers in improving the tolerability of the Ketogenic Diet can never be overstated.
The Keto Certified Standards are and Keto Certified label are aligned with The Paleo Foundation mission to help improve the tolerability of the Ketogenic Diet via improved convenience factors.
Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods. The organic standards describe the specific requirements that must be verified by a USDA-accredited certifying agent before products can be labeled USDA organic.
When your product or establishment is certified Kosher, shoppers know that you comply with a strict policy of kosher food laws, including cleanliness, purity, and quality.
But kosher means more than responsible food preparation. Kosher refers to a set of intricate biblical laws that detail the types of food that a Jewish person may eat and the ways in which it may be prepared.
To be certified Kosher, all ingredients in every product—and the process of preparing the product—must be certified for orthodox kosher-compliance too.
Kosher foods are divided into three categories: meat, dairy and pareve. The following descriptions offer practical information for how your product or establishment can be classified.
All meat and fowl and their byproducts, such as bones, soup or gravy are classified as Meat. This includes products that contain meat or fowl derivatives such as liver pills.
Items designated “Meat” must meet the following requirements to be considered kosher:
- Kosher meat must come from an animal that chews its cud and has split hooves. (Cows, sheep, and goats are kosher; rabbits, kangaroos, and fox are not).
- Kosher fowl are identified by a universally accepted tradition and include the domesticated species of chickens, Cornish hens, ducks, geese, and turkeys. The Torah names the species of fowl that are forbidden, including all predatory and scavenger birds.
- Animal and fowl must be slaughtered with precision and examined by a skilled shochet, an individual extensively trained in the rituals kosher slaughtering.
- Permissible portions of the animal and fowl must be properly prepared (soaked and to remove any trace of blood) before cooking.
- All utensils used in slaughtering, cleaning, preparing and packaging must be kosher.
All foods derived from, or containing, milk are classified as dairy, including milk, butter, yogurt, and all cheese – hard, soft and creamy. Even a trace amount of dairy can cause a food to be considered dairy.
Dairy products must meet the following criteria in order to be certified kosher:
- They must come from a kosher animal.
- All ingredients must be kosher and free of meat derivatives. (Conventional rennet, gelatin, etc., are of animal origin and may not be used in kosher dairy.)
- They must be produced, processed and packaged on kosher equipment.
Foods that are neither meat nor dairy are called pareve. Common pareve foods are eggs, fish, fruit, vegetables, grains, unprocessed juices, pasta, soft drinks, coffee and tea, and many candies and snacks.
Pareve presents fewer kosher complexities than meat or dairy, but certain points must be known:
- Foods may lose their pareve status if processed on meat or dairy equipment or when additives are used. Pure Chocolate, cookies and other snacks may not be processed with meat or meaty foods unless they are certified pareve.
- Certain fruits, vegetables, and grains must be checked for the presence of small insects and larvae, which are not kosher.
- Eggs must be checked for the presence of blood spots, which are not kosher.
Additional Kosher Notes
There are many creatures that are not kosher, including most seafood (excluding kosher fish), insects, rodents, wild animals and their derivatives.
WINE: A special rule governs the production of wine. Even if all the ingredients in wine are of kosher origin, it is kosher only if production was done exclusively by Torah-observant Jews.
PASSOVER: The eight-day Jewish holiday of Passover involves a unique set of kosher laws. No leavened products or their derivatives may be consumed on Passover, even if they are kosher the rest of the year.
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