What is a characteristic of food that is considered 'organic'?

Food labeled as 'organic' is characterized by being free from antibiotics and growth hormones. This is a foundational principle of organic farming practices, which emphasize natural processes and minimize synthetic inputs. Organic farmers focus on maintaining healthy soil and ecosystems, which in turn helps produce crops without the use of harmful chemicals or hormones that can affect animal health and the overall environment.

The cultivation of organic food involves strict regulations and standards set by organizations such as the USDA, which explicitly prohibit the use of synthetic fertilizers, pesticides, and antibiotics in animals. This commitment to natural growing practices not only supports animal welfare but also reflects consumer demand for products that are perceived as healthier and more environmentally friendly.

In contrast, the other options suggest practices that directly conflict with organic standards, such as the inclusion of artificial preservatives or genetically modified organisms, which are not permitted in organic food production. The notion of organic foods being cheaper also does not align with the typical market reality, where organic options tend to be priced higher due to more labor-intensive farming methods and lower yields compared to conventional farming.