How Lean & Fab works and why does it have no side effects
Organic vs. Genetically altered battle takes root in Oregon (Salt Lake Tribune)
Ashland, Ore. • Unable to find a good solution to protecting their certified organic seed crops from potential contamination from genetically engineered crops, small organic farmers in this Oregon valley are appealing to a higher power: voters. They wanted to protect their crops from being cross-pollinated by genetically modified ones, and asked voters in two counties to ban the cultivation of GMOs — a move that would drive producer Syngenta out of the Rogue Valley where it grows seed for sugar…
Snacking Organically: GoOrganic Adds Fruit Chews to Flavorful, Certified … – Food Consumer
Snacking Organically: GoOrganic Adds Fruit Chews to Flavorful, Certified …Food ConsumerGoOrganic Candies will showcase its full line of Certified Organic, Non-GMO Project Verified, premium Hard Candies and Fruit and Ginger Chews at the Sweets & Snacks Expo at McCormick Place in Chicago, May 20-22, 2014. Visit GoOrganic Candies at …
Questions and Answers
Yes, I like certified organic and certified biodynamic food the best.
I absolutely adore the taste of organic food, especially fruit and vegetables. Reminds me of how fresh foods use to taste when I was a child.
Years ago I started off eating 50% organic and 50% non-organic but over time have introduced more and more organic into my everyday diet, now basically 100% organic.
A couple of times recently, I have had to buy non-organic vegetables (i.e.) cherry tomatoes and beetroot and regretted it everytime.
It is a waste of money, as I normally end up chucking non-organic out. The cherry tomatoes (no matter which brand) are really bland but have a foul bitter aftertaste and the beetroot has absolutely no flavour.
I can consume a tub of organic cherry tomatoes or a bunch of organic beetroot in one sitting because they are literally bursting with flavour.
Only last week I made the decision, that if I can’t get organic produce of a particular item, I will simply go without, rather than wasting my money on non-organic.
Ten years ago organic food use to be very expensive but I now find it very compatible. Some things are cheaper, some things more expensive. Organic dried, packaged and meat produce tends to be more on the expensive side, fresh fruit and vegetables about the same – and it all balances out in the end
(i.e.) for the past few months I have been buying 250g tubs of organic blueberries for $5.49. Whereas non-organic 250g tubs have been selling in my local supermarket for $10.99.
Also large organic avocados have been selling for $1.50 each (so yummy you eat the whole thing with a spoon) compared to small non-organic avocados for $2.99 each (that taste like soap)
I have also charged to organic cleaning, personal hygiene and cosmetics products. Since changing, my excema has vanished.
Also because organic fruit and vegetables are consumed not long after they are picked (as opposed to non-organic being kept in cold storage for up to a year) they tend to be from local farmers, rather than imported from overseas.
The link below shows a study recently done that proves organic food is better than non-organic.
“The study found that organic fruit and vegetables contained between 20 and 40 per cent more antioxidants, which scientists believe can cut the risk of cancer and heart disease. They also had higher levels of vitamin C and beneficial minerals such as iron and zinc. The health benefits were so striking that moving to organic food was the equivalent of eating an extra portion of fruit and vegetables every day”.
Full article here:
Certified organic means that the organic production methods have been audited by an independent authority and the certificate shows that the prodiction meets those organic standard.
Organic means grown without using artificial chemicals. See the FAQs here about orgainic and certification – Http://www.soilassociation.org/web/sa/sa…
Who "certifies" it?
How do they certify it?
Certified organic is licensed by the USDA. There is specific information on the USDA website about specific criteria for organic licences that vary by food type. The certification process is done by inspection of sites and procedural information provided by producers to comply with the criteria of organic certification.