Tag Archives: organic

Do EU organic rules for wine leave glass half empty?

Posted on by

free web site traffic and promotion
wine

Do EU organic rules for wine leave glass half empty?

* Sulphite content cut not enough, say organic producers

* Alternative methods to preserve wine need to be developed

* Organic wine has marketing appeal

By Svetlana Kovalyova

VERONA, Italy, April 24 (Reuters) – Italian vintners who avoid chemicals are disappointed with the new EU rules for labelling wines organic, saying the long-awaited criteria are too “lax”.

After lengthy debate, the European Commission agreed in February on a set of conditions which will allow a wine made from organic grapes to be called “organic wine”. Such a label is expected to lure health-conscious consumers around the world.

Reaction from Italy, Europe’s second-biggest grower of organic grapes after Spain, was mixed: with cheers from the agriculture ministry and scepticism from farmers who put a lot of effort and funds into making chemicals-free wine.

“The rules are too broad. With my own rules, I am much more
restrictive than Brussels,” Gregorio Dell’Adami de Tarczal, owner of an organic farm in Tuscany and winemaker, told Reuters at a wine fair at the end of March.

New rules for the much-contested use of sulphites in wine are the most thorny issue.

De Tarczal, who makes 30,000 bottles of wine and 2,000 bottles of grappa a year from organic grapes he grows without chemical pesticides or fertilizers, said he already adds only 20-25 mg of sulphites per litre, way below the new EU rules.

Health-conscious consumers tend to shy away from products containing sulphites which are added as preservatives to wine, foods and cosmetics but can be an irritant which causes rashes and wheezing in people who are sensitive to them.

Under the new EU regulation which kicks in with this year’s wine harvest, maximum sulphite content for organic wine will be cut by 50 mg per litre from the levels allowed for conventional dry wines and by 30 mg per litre for sweet wines.

That means newly labelled dry red organic wine will be allowed a sulphite content of up to 100 mg per litre, while up to 150 mg per litre of sulphites could be added to organic white and rose dry wines.

“We are not satisfied,” Domenico Bosco, wine expert at
Italy’s biggest farmers’ association Coldiretti, said.

“We wanted regulations to include a reduction of sulphite content by at least a half. To start with a 50 percent cut, but aiming at a complete elimination of the use of sulphites in the organic wine within three to five years,” Bosco said.

OLD AND NEW WAYS TO KEEP WINE FRESH

In the meantime, new techniques will be developed and sharpened to allow producers to preserve wine without using sulphites, for example, injection of inert gases to protect wine from bacteria, he said.

Some winemakers rely on the old methods to prevent wine from going sour.

Claudia Carretti, who with her husband makes what they call natural wines, said they do without added sulphites and use instead an ancient long maceration process with grape skins left fermenting together with other grape materials for a long time.

“We have wine which is 7 years old and it’s a proof that the ancient technique works,” said Carretti whose family makes about 20,000 bottles of natural wine at their Podere Pradarolo estate near Parma in central Italy.

For Bosco, the new rules also mean a missed marketing opportunity for organic wine makers who had counted on more stringent criteria to give them a competitive advantage over conventional wines.

Makers of good conventional wine in Italy, Spain and southern France where natural conditions help farmers grow healthy grapes, keep sulphite contents close to new limits set for organic wine, he said.

Italy needs to boost production of organic wine if it wants to compete with other major winemakers in the small but rapidly growing organic wine market, especially in northern Europe where consumers are very attentive to healthy food and drinks,
winemakers and experts said.

“Having an organic product is a major plus for expanding in Nordic markets,” Tiziana Sarnari, wine analyst at Italian agricultural think tank ISMEA said.

About 200 million litres of wine are made from organic grapes a year in Italy, or just about 5 percent of total annual wine output in the world’s second-biggest wine producer.

Organic vineyards occupied just 30,341 hectares in Italy in 2010, with another 21,931 hectares being converted into organic farming, against 670,107 hectares under all vineyards in the country, according to Italian organic farming database SINAB.

(Reporting by Svetlana Kovalyova, editing by Paul Casciato)


If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest.

Get the best website builder available anywhere –SBI! Lick here for more information


wine

Return from wine to Home Page


If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month simply by signing up to these sites:
facebook likes google exchange
Ex4Me
Likerr.eu
GetLikeHits.com
Ex4Me


Follow spanishchef.net on TWITTER

What Is Organic Food And Should I Buy It?

Posted on by

What Is Organic Food And Should I Buy It?

Organic food is the food derived from animals and plants that have been grown and raised in accordance with the strict guidelines associated with government’s definition of the term, “organic.” In order to be certified as an organic food, food must be grown without the use of products such as manufactured fertilizers, synthetic or man-made pesticides, additives that control or modify growth, antibodies, and/or and livestock feed containing additives.

Organic Foods Once Just a Niche Market

It wasn’t that long ago that “ eating organic ” was something only a relatively small number of people did. Back in the 1960’s, life was changing. Women were beginning to work outside the home and the trend then was convenience. Processed foods meant a good meal could be delivered to the table in a fraction of the time. The market for frozen and processed foods literally took off.

Organic food was definitely not something that most people gave much attention to especially since there no longer was enough time to visit the butcher, the produce vendor and the dairy farm. A quick trip to the supermarket could now provide a family with enough food for several days. And that’s how life continued, fuelled by the need for speed and convenience.

Organic Foods Go Mainstream

Lately, people’s feelings towards the foods they eat are changing once again. This time, the change is being fuelled by the feeling that people no longer know what they’re putting into their bodies. The news today is filled with stories of E. coli outbreaks, genetic food engineering, the potential dangers of eating foods that are shot up with growth hormones to make them bigger and better, and other frightening information. Tired of feeling out of control, eating organic has become chic and has definitely become the latest trend in eating among people from all levels of society.

True organic food is more expensive than non-organic food, but the trade-offs are well worth the additional cost. Not only is organic food better for those who consume it, the people who eat organic foods claim these foods actually taste better than those grown and raised without this strict definition. In fact, eating organic is the best way and really is the only way to feel 100% confident about the foods that are consumed.

Meeting the New Demand

Today, organic food is big business and an ever-growing segment of the food industry. Farmers are changing the way they grow their foods to take advantage of this increased demand. Unfortunately for produce growers, it can take up to 2 full years for the land to cleanse itself of the synthetic pesticides and fertilizers that have been applied during all the years prior to growing organic. But the wait is a worthwhile trade-off as well.

Organic foods are so popular that it’s no longer necessary to shop for them at specialty stores. In fact, large grocery store chains are constantly devoting more shelf space to meet the ever-growing needs of organic food devotees.

author:Gray Rollins

This site is hosted by (click on the graphic for more information)organic

Return from organic to Home Page


If you want to increase your site popularity and gain thousands of visitors = check out these sites:
facebook likes google exchange
Ex4Me
Earn Coins Google +1

Grow your own organic fruit and veg with Bill & Sheila

What is Organic Food?

Posted on by

What is Organic Food?

Using the label “organic” to distinguish one tomato from another is a big stretch from the word’s original meaning, for until the middle of the twentieth century it simply meant something living or derived from living matter. In that sense, the idea of an “inorganic tomato” is a contradiction in terms, unless it is, say, a tomato-shaped glass ornament. With very few exceptions — salt is one — all our food is “organic” no matter how it is produced.

The specific sense of “organic” we use when we speak of “organic food” today traces back to 1942, when J. I. Rodale launched a magazine called Organic Gardening. Nowadays Rodale is hailed as a pioneer, but then he was often derided as a crank and a throwback to obsolete ways of farming. He advocated maintaining soil fertility and stability by putting organic matter — animal manure or compost — back into the soil rather than relying on the “inorganic,” or synthetic, fertilizers that were then widely seen as the modern way to go. So in Rodale’s usage, it was the fertilizers, and from them, the farming methods, rather than the food, that were organic, and the concern was primarily with the soil, not with issues like biodiversity or animal welfare. But the meaning of “organic farming” soon parted company from Rodale’s original narrow distinction between fertilizers. Varying definitions spun out of control as different associations of “organic farmers” tried to set standards in accordance with their own values. Some wanted to stick with a narrow definition in terms of what you could and could not put on the soil, the crops, or the animals. Others wanted to include an entire way of life, including healthy living, an equitable form of distribution, concern for wildlife, and so on. Among organizations of organic farmers around the world, the broader view prevailed. The International Federation of Organic Agriculture Movements settled on this definition:

Organic agriculture is an agricultural system that promotes environmentally, socially, and economically sound production of food, fiber, timber, etc. In this system, soil fertility is seen as the key to successful production. Working with the natural properties of plants, animals, and the landscape, organic farmers aim to optimize quality in all aspects of agriculture and the environment.

Such a definition does not, however, lend itself to being reduced to a label that can be put on products to show that they were produced organically. Without specific standards that could be encapsulated in a label, consumers were often unsure what the various “organic” labels used by different associations and producers really meant.

In 1990, the U.S. Congress decided to clear up the confusion by authorizing the Department of Agriculture to establish legally enforceable “USDA Organic” standards and a certification scheme so that consumers could be confident that their food really had been produced in accordance with the standards. That led, in 2002, to a set of standards that most people in organic farming considered a reasonable compromise among the various views of what organic farming is all about. Crops must be grown without the use of synthetic fertilizers, and most synthetic pesticides and all herbicides are also banned, although biological and botanical methods of control can be used. Soil fertility is to be maintained by the use of animal and plant waste (but not sewage sludge, which can contain toxic heavy metals), crop rotation, and growing “cover crops” like clover between other crops. (Cover crops are ploughed into the soil to restore nitrogen and organic matter.) Animals used for meat, eggs, or milk must eat organic grains or other organic food and must not be given growth hormones or antibiotics. (Sick or injured animals may be treated with antibiotics, but then their meat, milk, or eggs cannot be sold as organic.) Organically raised animals must have access to the outdoors, including access to pasture for ruminants. Neither plants nor animals can be the product of genetic engineering, and organic food cannot be irradiated.

This site is hosted by (click on the graphic for more information)organic

Return from organic to Home Page


If you want to increase your site popularity and gain thousands of visitors = check out these sites:
facebook likes google exchange
Ex4Me
Earn Coins Google +1

Grow your own organic fruit and veg with Bill & Sheila

Local, organic foods not always safer

Posted on by
6

Local, organic foods not always safer

By MARY CLARE JALONICK
Associated Press
Shoppers nervous about foodborne illnesses may turn to foods produced at smaller farms or labeled “local,” ”organic” or “natural” in the hopes that such products are safer. But a small outbreak of salmonella in organic eggs from Minnesota shows that no food is immune to contamination.

While sales for food produced on smaller operations have exploded, partially fueled by a consumer backlash to food produced by larger companies, a new set of food safety challenges has emerged. And small farm operations have been exempted from food safety laws as conservatives, farmers and food-lovers have worried about too much government intervention and regulators have struggled with tight budgets.

The government has traditionally focused on safety at large food operations – including farms, processing plants, and retailers – because they reach the most people. Recent outbreaks in cantaloupe, ground turkey, eggs and peanuts have started at large farms or plants and sickened thousands of people across the country.

“While it’s critical that food processors be regularly inspected, there is no way the Food and Drug Administration would ever have the resources to check every farm in the country, nor are we calling for that,” says Erik Olson, a food safety advocate at the Pew Health Group. “Unfortunately, there are regulatory gaps, with some producers being completely exempt from FDA safeguards.”

The FDA, which oversees the safety of most of the U.S. food supply, often must focus on companies that have the greatest reach. A sweeping new egg rule enacted last year would require most egg producers to do more testing for pathogens. Though the rule will eventually cover more than 99 percent of the country’s egg supply, small farms like Larry Schultz Organic Farm of Owatonna, Minn., would not qualify. That farm issued a recall last week after six cases of salmonella poisoning were linked to the farm’s eggs.

A new food safety law President Barack Obama signed earlier this year exempts some small farms as a result of farmers and local food advocates complaining that creating costly food safety plans could cause some small businesses to go bankrupt. The exemption covers farms of a certain size that sell within a limited distance of their operation.

Food safety advocates unsuccessfully lobbied against the provision, as did the organic industry. Christine Bushway of the Organic Trade Association, which represents large and small producers, says food safety comes down to proper operation of a farm or food company, not its scale.

“How is the farm managed? How much effort is put into food safety?” she asks. “If you don’t have really good management, it doesn’t matter.”

Smaller farms do have some obvious food safety advantages. Owners have more control over what they are producing and often do not ship as far, lessening the chances for contamination in transport. If the farm is organic, an inspector will have to visit the property to certify it is organic and may report to authorities if they see food being produced in an unsafe way. Customers may also be familiar with an operation if it is nearby.

But those checks aren’t fail-safe. The FDA has reported at least 20 recalls due to pathogens in organic food in the last two years, while the Agriculture Department, which oversees meat safety, issued a recall of more than 34,000 pounds of organic beef last December due to possible contamination with E. coli.

Egg safety is equally ambiguous. While many people like to buy cage-free eggs, those chickens may be exposed to bacteria on the grounds where they are roaming.

So what can a consumer do? Experts say to follow the traditional rules, no matter what the variety of food. Cook foods like eggs and meat, and make sure you are scrubbing fruit and cleaning your kitchen well.

Do your part, and hope for the best, the experts say.

“Labels like organic or local don’t translate into necessarily safer products,” says Caroline Smith DeWaal of the Center for Science in the Public Interest. “They are capturing different values but not ensuring safety.”

Bushway of the Organic Trade Association says one of the best checks on food safety is the devastating effect a recall or foodborne illness outbreak can have on a company’s bottom line.

“It’s just good business to make sure you are putting the safest products on the market,” she says.

Copyright 2011 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

This site is hosted by (click on the graphic for more information)organic

Return from organic to Home Page



Vegetarian, Vegan and organic with Bill & Sheila

Organic Food vs. Non-Organic - Which is better?

Posted on by
Reply

organic

Organic Food vs. Non-Organic – Which is better?

Farming has been around for ages. At a point in time, this was what most people did until other things developed such as the automobile industry. The old way of farming otherwise known as non-organic involved the use of the following to fight pest infestations and to produce better crops.

The first are pesticides and herbicides. This was discovered in foods that appear to have highly toxic chemical residues. Thought the FDA has already banned these fertilizers from being used, chemical companies export it. Since some crops are imported, this comes back to the States and is eaten at home.

The second is contaminated sewage sludge. The idea was to use human waste to fertilize non-organic crops. This wasn’t a bad idea but this is also mixed with chemical and industrial waste before being sent to the treatment plant. Tests have shown that large amounts of this in the human body may contribute to chronic illnesses.

The third is the use hormones, antibiotics and remains of other animals. This is usually found in eggs, meat and dairy products. Doctors consider this as a disaster waiting to happen since incidents such as mad cow disease has already happened. This problem could even be worse for humans if this is ingested.

The last is irradiation. Spices are exposed to radiation to kill bacteria or microorganisms that may be present. This also does more harm than good since it can lead to various diseases.

Recently, studies have shown a different view since the chemicals and other substances used are toxic which caused various illnesses and deaths. To alleviate this threat, the government has decided to make changes in the agricultural industry. It encourages farmer to shift from the old ways to something that is better and safer for everyone.

This is what organic farming is all about. This kind of farming aims to develop crops and livestock using the most environmental, humane, economic systems available to date. For this to work, 2 things are needed. First is fertile land that can be used to plant different crops. The other is people who will work on the land.

European countries are also veering away from the old approach and are practicing it. These countries call it ecological agriculture which relies heavily on taking care of the environment.

Organic farming works on the following things:

1. Making sure the soil can be used for a very long time without the use fertilizers that were used in non-organic farming.
2. Giving the crops proper care using soil organisms and not by using pesticides.
3. The recycling of livestock manures and organic materials which includes crop residues.
4. Controlling the growth of weeds and insect infestation through crop rotation. This means not using anything that science has used in the ways of non-organic farming.
5. The growth of farm animals by paying attention to the evolutionary adaptations and respect for the natural process. This means that genetic engineering is strictly prohibited.
6. Lastly, the effects of this method on the environment.

In terms of which is better, everyone can see that this new approach is safer and better than the old one. It no longer uses genetic engineering, irradiation and sewage sludge which were the things used to make non-organic produce.

It is not easy though to stop non-organic produce to enter the market. This is because some products that are the demanded by the consumer have to be imported. Even if their efforts on the part of the government to ban the use of such substances, there are no regulations in the countries that export it to the United States.

Unless there is a regulation that is agreed by that country or the crops that are imported can be made locally in a major scale, this is something that cannot be eradicated. The best thing to do is to only buy organic foods that could substitute those that are not.

This requires more support from the consumer and tougher government legislation for the safety of the public.

The number of organic farmers has more than doubled in the past 16 years. This will continue to grow as long people see the bigger picture.

author:Scott Byers

Consumers Gobble Up Organic Turkeys

Posted on by
Reply

Consumers Gobble Up Organic Turkeys

In response to growing concerns for public safety regarding antibiotics in poultry, Americans are consuming organic turkeys in record numbers.

Organic birds are raised without antibiotics. They are fed 100 percent certified organic feed and packaged without artificial flavours or colours.

“Organic poultry sales, which would include turkey, are forecasted as the fastest-growing category of organic product sales, with an anticipated average annual growth of 33.2 percent through 2008,” said Katherine DiMatteo of the Organic Trade Association.

Antibiotics are commonly used in conventional agriculture to accelerate livestock growth and prevent some diseases. Yet public health authorities directly link antibiotic use in conventionally raised livestock to more people contracting infections that resist treatment with the same antibiotic drugs.

As a result, the American Medical Association in June 2001 adopted a resolution opposing the use of antimicrobials at non-therapeutic levels in agriculture, or as pesticides or growth promoters, and urged that such uses be ended or phased out based on scientific risk assessments.

Several large poultry companies announced they will phase out one particular poultry antibiotic that the U.S. Food and Drug Administration suspects could be responsible for generating antibiotic-resistant bacteria.

But despite the promise, farmers are not required to report antibiotic use, and consumers have no way of knowing if their poultry purchases are supporting it.

Consumers can be sure of avoiding the use of antibiotics in food production by buying organically produced meat. Antibiotics, growth hormones and artificial flavors and colors are forbidden in certified organic foods, which must comply with strict national standards.

For health-conscious consumers, low-fat and high-protein organic turkey is a popular choice year-round. Nationwide, more than 15 percent of all turkeys consumed are during the Thanksgiving holiday and another 8 percent over Christmas.

Choosing Organic for Health

Posted on by
1

Choosing Organic for Health

We come from a society where growing organic and just growing produce and livestock for food was once one and the same. Small, family farms still grow their own food using traditional methods passed down through the generations. As commercial farming became big-business, however, growers and farmers started to investigate methods of increasing crops and building bigger livestock in order to increase their profits. This led to increased use of pesticides and drugs to enhance yield.
In this article, we will look at what is required in order to call a product organic, how choosing organic eating and farming impact the environment and our health, discuss the benefits of eating organic foods, and what research says about the nutritional benefits of organically-grown produce.

Calling it “Organic”

In 1995, the US National Organic Standards Board passed the definition of ‘organic’, which is a labelling term denoting products produced under the authority of the Organic Foods Production Act. It states, “Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain, and enhance ecological harmony.”

The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals, and people.

The philosophy of organic production of livestock is to provide conditions that meet the health needs and natural behaviour of the animal. Organic livestock must be given access to the outdoors, fresh air, water, sunshine, grass and pasture, and are fed 100% organic feed. They must not be given or fed hormones, antibiotics or other animal drugs in their feed. If an animal gets sick and needs antibiotics, they cannot be considered organic. Feeding of animal parts of any kind to ruminants that, by nature, eat a vegetarian diet, is also prohibited. Thus, no animal by-products of any sort are incorporated in organic feed at any time.

Because farmers must keep extensive records as part of their farming and handling plans in order to be certified organic, one is always able to trace the animal from birth to market of the meat. When meat is labelled as organic, this means that 100% of that product is organic.

Although organic crops must be produced without the use of pesticides, it is estimated that between 10-25% of organic fruits and vegetables contain some residues of synthetic pesticides. This is because of the influence of rain, air and polluted water sources. In order to qualify as ‘organic’, crops must be grown on soil free of prohibited substances for three years before harvest. Until then, they cannot be called organic.

When pests get out of balance and traditional organic methods don’t work for pest control, farmers can request permission to use other products that are considered low risk by the National Organic Standards Board.

The Environment

According to the 15-year study, “Farming Systems Trial”, organic soils have higher microbial content, making for healthier soils and plants. This study concluded that organically grown foods are raised in soils that have better physical structure, provide better drainage, may support higher microbial activity, and in years of drought, organic systems may possibly outperform conventional systems. So, organic growing may help feed more people in our future!

What is the cost of conventional farming, today? The above-mentioned 15 -year study showed that conventional farming uses 50% more energy than organic farming. In one report, it was estimated that only 0.1% of applied pesticides actually reach the targets, leaving most of the pesticide, 99.9%, to impact the environment.

Multiple investigations have shown that our water supplies, both in rivers and area tap waters, are showing high levels of pesticides and antibiotics used in farming practices. Water samples taken from the Ohio River as well as area tap water contained trace amounts of penicillin, tetracycline and vancomycin.

Toxic chemicals are contaminating groundwater on every inhabited continent, endangering the world’s most valuable supplies of freshwater, according to a Worldwatch paper, Deep Trouble: The Hidden Threat of Groundwater Pollution. Calling for a systemic overhaul of manufacturing and industrial agriculture, the paper notes that several water utilities in Germany now pay farmers to switch to organic operations because this costs less than removing farm chemicals from water supplies.

What About our Health?

Eating organic food is not a fad. As people become more informed and aware, they are taking steps to ensure their health. US sales of organic food totalled 5.4 billion dollars in 1998, but was up to 7.8 billion dollars in the year 2000. The 2004 Whole Foods Market Organic Foods Trend Tracker survey found that 27% of Americans are eating more organic foods than they did a year ago.

A study conducted by the California Department of Pesticide Regulation reports that the number of people poisoned by drifting pesticides increased by 20% during 2000. A rise in interest and concern for the use of pesticides in food resulted in the passage of the 1996 Food Quality Protection Act, directing the US EPA to reassess the usage and impact of pesticides for food use.

Particular attention was paid to the impact on children and infants, whose lower body weights and higher consumption of food per body weight present higher exposure to any risks associated with pesticide residues. Publishing an update to its 1999 report on food safety, the Consumers Union in May 2000 reiterated that pesticide residues in foods children eat every day often exceed safe levels. The update found high levels of pesticide residues on winter squash, peaches, apples, grapes, pears, green beans, spinach, strawberries, and cantaloupe. The Consumers Union urged consumers to consider buying organically grown varieties, particularly of these fruits and vegetables.

The most common class of pesticide in the US is organophosphates (OP’s). These are known as neurotoxins.

An article published in 2002 examined the urine concentration of OP residues in 2-5 year olds. Researchers found, on average, that children eating conventionally grown food showed an 8.5 times higher amount of OP residue in their urine than those eating organic food. Studies have also shown harmful effects on foetal growth, as well. Pesticides are not the only threat, however. 70% of all antibiotics in the US are used to fatten up livestock, today. Farm animals receive 24.6 million pounds of antibiotics per year!

Public health authorities now link low-level antibiotic use in livestock to greater numbers of people contracting infections that resist treatment with the same drugs. The American Medical Association adopted a resolution in June of 2001, opposing the use of sub-therapeutic levels of antibiotics in agriculture and the World Health Organization, in its 2001 report, urged farmers to stop using antibiotics for growth promotion. Studies are finding the same antibiotic resistant bacteria in the intestines of consumers that develop in commercial meats and poultry.

Is it More Nutritious?

Until recently, there had been little evidence that organically grown produce was higher in nutrients. It’s long been held that healthier soils would produce a product higher in nutritional quality, but there was never the science to support this belief. Everyone agrees that organic foods taste better.

In 2001, nutrition specialist Virginia Worthington published her review of 41 published studies comparing the nutritional values of organic and conventionally grown fruits, vegetables and grains. What she found was that organically grown crops provided 17% more vitamin C, 21% more iron, 29% more magnesium, and 13.6% more phosphorus than conventionally grown products. She noted that five servings of organic vegetables provided the recommended daily intake of vitamin C for men and women, while their conventional counterparts did not. Today there are more studies that show the same results that Ms. Worthington concluded.

Considering the health benefits of eating organic foods, along with the knowledge of how conventionally grown and raised food is impacting the planet should be enough to consider paying greater attention to eating organic, today. Since most people buy their food in local supermarkets, it’s good news that more and more markets are providing natural and organic foods in their stores. Findings from a survey by Supermarket News showed that 61% of consumers now buy their organic foods in supermarkets. More communities and health agencies also are working to set up more farmers’ markets for their communities, also, which brings more organic, locally grown foods to the consumer. The next time you go shopping, consider investigating organic choices to see if it’s indeed worth the change!

author:Marjorie Geiser, RD

Exploring The Benefit Of Organic Food

Posted on by
Reply

Exploring The Benefit Of Organic Food

In today’s society – with an ever vigilant eye towards health consciousness – we are forever in search of those factors that will give us the edge in achieving maximum health. As we’ve learned, a healthy diet, a consistent regime of physical activity, and plenty of rest all has a profound impact on our overall vitality. Subsequently, there has been an overwhelming group of people that swear by the benefit of organic food.

Produced by organic farms, organic food is grown under strict government supervision. Under these guidelines, organic produce is grown and packaged without the use of any chemicals or pesticides. Traditionally grown, non-organic produce is subjected to a myriad of chemicals – most of which are have not been studied thoroughly enough to understand or contemplate their long-term effects on the human body. Researchers are still undecided as to whether or not these chemicals can be linked to everything from food allergies to certain types of cancer. The benefit of organic food is that they are not subjected to these unreliable substances.

Meat and dairy produced under organic guidelines are also chemical free. Traditional agricultural farmers often subject livestock to a bevy of chemical supplements designed to speed their growth and weight. Further, dairy cows are often given chemicals to increase their milk production. The benefit of organic food is that livestock is given only organic feed that is chemical and supplement free.

Another benefit of organic food is its advantage to the environment. Traditionally grown produce are treated with chemicals; naturally the chemicals are then in the soil, changing the landscape and contaminating the ground and surrounding water supplies. The benefit of organic food is the ground in which it is grown is left unchanged.

Making a commitment to organic food means making a commitment to your health; the benefit of organic food lies in the chemical free enjoyment of natural whole food. Further, the benefits to the environment are varied and long lasting. The decision to go organic is a healthy and responsible one.


Bill & Sheila’s Wine

Exploring Organic Food Delivery

Posted on by
Reply

Exploring Organic Food Delivery

With the rise in convenience services throughout the world, we – as a society – have gotten quite used to acquiring what we need with minimal nuisance. For many, drive through food establishments, banks, and even dry cleaners has reduced our weekly errands to one car trip. And for city dwellers – where every conceivable convenience sits just outside the door – there is hardly a service or commodity we must do without. In the spirit of such advancements, and in an effort to appease the health conscious among us, organic food delivery has now become available in nearly every city and town throughout the world.

Organic food is produced by a growing crop of organic farmers committed to chemical-free practices. Fresh fruits and vegetables are grown without the use of pesticides and are not chemically altered in any way. Organic dairy products are produced by animals that are fed organically and not given any supplements common to traditional agricultural farming. Organic food, while growing in popularity, can still be difficult to find in some parts of the world. Organic food delivery businesses, eager to meet these challenges, opened their doors; their purpose is to bring fresh and natural organic food right to your front door.

For some, organic food delivery is simply a convenience; the ability to get what we need without having to visit the store. Like any other convenience service, organic food delivery can save busy professionals substantial time. For others, organic food delivery is a necessity because of logistical obstacles. There are those are vehemently committed to eating organic but because of where they live find it difficult to find this specialty food. Organic food delivery removes the struggle of finding organic food within driving distance and brings it straight to the customer’s door.

Finding businesses that specialize in organic food delivery is as close as a click of the mouse. The Internet provides a comprehensive listing of organic food delivery services. In most cases, you can even place your order online for delivery within a few days. The nominal price of delivery – most organic foodies will tell you – is well worth it.

For those interested in enjoying tremendous health benefits – with an environmentally friendly bonus – try organic food – delivered straight to your door!


Bill & Sheila’s Wine