It's just bananas.

But the organic bananas that political science and pre-law junior Tara Kramar might buy in a health food store or a special section at a conventional grocery store are definitely different than the bananas someone might pick up in a regular produce section.

"At first, it took getting used to," Kramar said. "Now, I don't buy anything else. I feel better eating it, like I'm on the right track."

While most associate organic foods with fruits and vegetables, these days you can find just about anything certified organic - fruits, veggies, frozen dinners, clothes, feminine hygiene products, cleaning supplies, candy and beer.

"Organic" food is defined by the National Organic Program - a program of the U.S. Department of Agriculture - as food produced without chemical inputs, such as pesticides or herbicides, antibiotics or food additives. It is also grown on farmland that has been chemical-free for a number of years. Organic animal products such as meat, eggs and dairy products come from animals that have not been given antibiotics or growth hormones.

So many items are now available in an organic form that most traditional recipes can be substituted with completely organic items.

"It's the same composition, just nurtured differently," said Anna Schauffler, an assistant manager at Foods For Living, 2655 E. Grand River Ave.

Don't expect to find organic versions of your favorite name-brand foods, she warns, but it's possible to find organic substitutes.

There are three health food stores within a few miles of MSU that offer a wide variety of organic food and even larger-name grocery stores, such as Meijer, are starting to stock an organic food section.

Bruce Haskell, food service coordinator for University Housing, said the dorm cafeterias occasionally offer organic produce. The new house blend of coffee, Spartan Spirit, available in the cafeterias is organic. Lafayette Square in Brody Hall also has a salad bar with a lot of organic vegetables, he said.

It is difficult to carry a large amount of organic food because of the quantity of food needed for the cafeterias and the costs, Haskell said.

"If we can find a consistent, quality and available product at a competitive price, that maintains our fiscal responsibility to the community and our customers, we would strongly consider it," Haskell said.

Cost and availability, which are limited by the certification processes, are the most commonly reported deterrents to an all-organic lifestyle.

Kinesiology junior Erin Biesenthal said she has eaten some organic foods in the last five years because they are produced without additives.

"I would eat all organic, but it's way too expensive," she said. "Organic milk can be $3.89 for a half gallon."

Biesenthal said she has seen some items become relatively less expensive and more accessible in the past five years, and said she hopes the trend will continue.

Buying organic products stems from a variety of personal reasons, but a popular one originates in the intended principle of organic food.

"When I'm eating organic food, I'm not putting unnecessary chemicals into my body," said women's studies senior Erin Tripp.

Tripp has worked at the East Lansing Food Co-Operative, 4960 Northwind Drive, since her sophomore year. During this time she said she has learned a lot about organic foods and the process of their production, which has influenced her to buy as much as she can afford.

The co-op sells health foods, many of which are locally produced, Tripp said.

Tripp said she has seen a mix of customers that include the nutrition-conscious, athletes, older people looking for dietary supplements and families looking for health food for their children.

Gana Wilson, a nutritionist and assistant manager for about five years at The Better Health Store, 305 N. Clippert St. in Lansing, said organic food is healthier than conventional produce because it retains more vitamins and minerals and does not have pesticide residue on it.

She said more products have become available since the 2002 certification.

"Companies are comfortable with selling it," Wilson said.

While companies might feel comfortable, some in the general public are still wary.

In the fall of 2004, the Brody and Holmes cafeterias hosted a meal with mostly organic items, down to the meat and buns for the hamburgers, Haskell said.

"It was interesting to see the students' impression of organic food," he said. "Some were thinking they would be eating nuts and berries, not realizing as a general group, organic is the manner in which its produced."

Lauren Phillips can be reached at phill383@msu.edu