Avoid These 7 Foods and You're Off To A Healthier New Year

How healthy (or not) certain foods are—for us, for the environment—is a hotly debated topic among experts and consumers alike, and there are no easy answers. But when Prevention talked to the people at the forefront of food safety and asked them one simple question—“What foods do you avoid?”—we got some pretty interesting answers. Although these foods don’t necessarily make up a "banned” list, as you head into the holidays—and all the grocery shopping that comes with it—their answers are, well, food for thought:

 

1. Canned Tomatoes

The expert: Fredrick vom Saal, PhD, an endocrinologist at the University of Missouri who studies bispheno l-A

The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Acidity -- a prominent characteristic of tomatoes -- causes BPA to leach into your food.

2. Corn-Fed Beef

The expert: Joel Salatin, co-owner of Polyface Farms and author of books on sustainable farming

Cattle were designed to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. A recent comprehensive study found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium.

3. Microwave Popcorn

The expert: Olga Naidenko, PhD, a senior scientist for the Environmental Working Group

Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize -- and migrate into your popcorn.

4. Non-organic Potatoes

The expert: Jeffrey Moyer, chair of the National Organic Standards Board

Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes they're treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they're dug up, the potatoes are treated yet again to prevent them from sprouting.

5. Farmed Salmon

The expert: David Carpenter, MD, director of the Institute for Health and the Environment at the University at Albany

Nature didn't intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT.

6. Milk Produced with Artificial Hormones

The expert: Rick North, project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility

Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate, and colon cancers.

7. Conventional Apples

The expert: Mark Kastel, codirector of the Cornucopia Institute

If fall fruits held a "most doused in pesticides contest," apples would win. And increasing numbers of studies are starting to link a higher body burden of pesticides with Parkinson's disease.

Article by Liz Vaccariello, Editor-in-Chief, PREVENTION
Source: Yahoo Shine November 24, 2009

Start an Eco Tour In Your Neighborhood and Share Your Ideas

This past Sunday I was lucky enough to catch the East Side Eco Tour, an open house of sorts where visitors get the chance to tour “10 forward thinking homes” in my local area. The idea, set up by Farm Feliz, a local organization thats mission is “homegrown action for a better neighborhood” is simple. Find ten local homes that have taken steps toward living with a smaller environmental footprint, open them to the public, and have folks come and check them out.

 

I’ve been involved in many environmentally themed educational activities, and this one was by far my favorite. While going to hear a lecture is great, and watching educational documentaries visually informative, the eco-tour was a chance to see what real people are actually doing, and right in my own back yard. The houses varied from the modern to older homes, from homes that have had complete remodels to homes that have had simple changes made, and everything else in between. Some homeowners allowed walk-throughs with signs here and there and were open to questions, while others gave 10 minute walking tours answering questions as they went.

As we walked through the different houses, we were treated to gray water systems, both hand built and professionally installed, photovoltaic systems, tankless water heaters, low VOC paints, cork flooring, waterwalls, and even composting toilets. It was a great treat to be able to see these systems in place, hear what the pros and cons were from the actual users (not salesman or engineers) and see how some folks went one way and others went another.

I think my favorite moment was when Sara, a divorced mother of one confided in me that she uses her composting toilet for liquids but couldn’t get her mind around using it for solids. She pointed out that that was where she drew the line, but she still saves thousands of gallons of water by what she is doing. It was this kind of end user honesty that made the tour so helpful. Many of us want to try different changes in our homes, but are afraid to do so because of the hidden pitfalls we may not see. The eco-tour allowed average people the ability to ask questions of those who have gone before and see the fruits of their labours up close and personal.

Now I know a lot of people who are reading this may not live in communities that have something like the Eco Tour. So why not start one yourself? Get together with your local home-owners association, chamber of commerce, or even just post something up at the library. Seek out others who have made steps towards decreasing their homes footprint and share the information. While it may seem like a lot of work, and I’m sure it was, it doesn’t have to be overwhelming if everyone chips in and helps. And remember, since most people are just beginning on this road, you don’t have to live in an Eco-castle to share ideas. Even a simple composting set up has value to people who haven’t seen one, and believe me, they’ll have questions.

As for me, I think the best two things that I took away from the tour were a website that lists all of the government rebates available around the country for environmental retrofits, and enough knowledge to finally install a gray water system on my washing machine.

Very cool stuff indeed….to the hardware store!

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Dave Chameides is a filmmaker and environmental educator. His website and newsletter are designed to inspire thought and dialogue on environmental solutions and revolve around the idea that no one can do everything, but everyone can do something. "Give people the facts, and they'll choose to do the right thing."

source:Care2MakeADifference 

Study Shows US College Students Active in Promoting Sustainability

But study says universities are not responding to Generation E

College students across the U.S. are increasingly involved in green movements from organic farming to the development of clean energy, says a non-profit environmental group.  But according the National Wildlife Federation's recent study, colleges and universities are not always responding to their students' interests.

Sophia Maravell is enjoying a break from college to work with her father Nick.  He has a large organic farm in Adamstown, Maryland.  This year they planted corn and soybeans, but they also raise chicken and cattle. Sophia is an active member of the organic movement at college.

"There is a huge youth movement, at least in my school, Colorado College," Maravell said. "And I have witnessed it across a lot of schools, back to earth movement of organic farming."

Sophia says the organic movement is key to sustaining the environment and the human race. She says her organic garden at college is selling vegetables to the college catering service. "I think we are thinking ahead of a lot of older people in the society, and I think this is a global movement," she added.

Sophia has visited organic farms in Europe and India. She complains that her school does not offer the classes she and other students would like to take. "We wanted to get a little more hands on knowledge because our school wasn't really offering those kinds of courses or classes, so we wanted to not just sit around and read a book but actually do something," she said. 

Sophia is not alone.  A recent study by the National Wildlife Federation concludes that although students are increasingly committed to sustainability, universities are not responding in kind.
Julian Keniry, with the National Wildlife Federation, directed the study. "What we have found is that there is great and growing interest in greening the campus operations  but what we are not seeing is a high level of interest around integrating sustainability in the classroom," she said.

The study is called "Generation E: Students Leading for a Sustainable, Clean Energy Future"

The E stands for ecology, sustainable economics and social equity.

The study looked at 160 college campuses where students are active.  

"After 20 years of working with students, we are seeing unprecedented levels of engagement and creativity like we have not seen in 20 years," Keniry stated. "This is echoing the civil rights movements and the peace movements of the 60s and 70s."

For example, these students from all over the country show their clean energy projects every year in Washington DC.

Recently, in the capital, students at the Solar Decathlon showed solar homes they built themselves.  

"Students are stepping up and leading in unprecedented ways and for every obstacle you can come up with there is a student group really confronting that obstacle in ways that can be adapted to other settings," Keniry said.

Keniry says students across the country have organized green gatherings, pushed for change in local regulations and promoted organically grown food at their schools.  She says youth movements have also become politically active, promising to vote after looking at a candidate's record on the environment.

Reported by Zulima Palacio | Washington, DC

How to Avoid Feeding Your Children With Toxins

Every day, we battle with making the right food choices for ourselves and especially for our young children. The unscrupulous world of business is producing tons of delicious artificial foods that are full of toxins and chemicals. Our children are attracted to the tastes and colors of all the processed foods, so much so that they grab and put them in their mouths. Even the 'fresh and natural foods' are affected by high levels of pesticide and chemical residues.

Nothing is really safe. Different foods are polluted with different toxic residues. In a Consumers Union report, popular fruits such as apples, pears, peaches, strawberries, cantaloupes and winter squashes have toxic residues that exceed the safe levels. They are not only unhealthy for children to consume, even the adults will be 'poisoned' by these 'natural' foods.

One of the ways to prevent your children from eating high-residue foods is to wash and peel suspected toxic foods. A better option is to buy organic varieties of high-residue produce. Here are some steps that you may want to consider so as to protect yourself and your family from toxic foods.

Avoid Highly Processed Foods

Avoid foods that are highly processed, especially those with added artificial flavoring and colors. The reason is because most of these artificial additions have coal tar in them. Foods that need bright colors to attract consumers may have food dyes extracted from coal tar. The medical world has confirmed that coal tar in foods is one of the primary causes of various cancers.

Avoid buying processed foods because they have been transformed by various chemicals. Some of these chemicals can cause many types of cancer in the internal organs. Read the labels of all products. In Asia, many processed foods are packed with monosodium glutamate (MSG) which is bad for the body. Some medical reports have stated that MSG is responsible for endocrine disorders, neuro-degenerative disease and even brain damage.

Avoid 'Old' Frozen Meats

Processed meat products that are stored for a long time in deep freezers, such as salami, bologna, sausages and other delicatessen products, contain a preservative and color fixative known as sodium nitrite. This chemical is commonly used to prevent the growth of the bacteria Clostridium botulinum which is responsible for botulism. Sodium nitrite has an extremely toxic profile. It can cause colon cancer when the stomach acid reacts with it to form the highly toxic nitrosamines.

If you really like to eat processed meats, then it may be advisable to buy directly from the butcher who makes these in his butcher shop. The other way is to buy ground mince and make them yourself. At least, you are sure that you are not feeding yourself and your family with the dangerous sodium nitrites.

Natural Sweetness

Popular artificial sweeteners such as NutraSweet and Equal may seem beneficial to diabetic patients but they can also be dangerous. According to some medical reports, these artificial sweeteners have aspartame which is known to cause various  medical problems. Aspartame contains 50% phenylalanine which is an essential amino acid found in proteins. Researchers believe that when phenylalanine is combined with the other amino acids, it is beneficial to the body. However, when consumed in its isolated form, it causes side effects. In more extreme cases, the toxic effect of phenylalanine causes an alteration of brain's normal functions and thus behavioral changes. There are quite a few reports about serious side effects such as headaches, dizziness, menstrual problems, symptoms of Multiple Sclerosis or Fibromyalgia.

A good sugar substitute is stevia. This South American herb is 30 times sweeter than sugar and it does not have the negative properties of sugar.The sweet glycosides found in the leaves of the stevia plant cannot be metabolized by our digestive system. Thus the caloric intake is zero. The blood glucose levels of diabetics or pre-diabetics are not negatively affected.


Organic Foods
Begin your healthy lifestyle by gradually converting to eating organic produce. In Malaysia, there are more and more organic stores offering a wide range of fresh and packaged organic products. Reduce the risks of ingesting toxic chemicals which are found on conventionally grown vegetables and fruits. You must have read that Singapore, from time to time, rejects truckloads of vegetables from vegetable farms in Cameron Highlands or other areas. The reason is that the toxic levels of the chemicals found on the vegetable are outside the approved healthy standards.

Imagine, feeding your children with fruits and vegetables that are laced with poisonous toxins. These chemicals are harmful to the body and will cause nerve damage, cancer and Parkinson' disease. Pregnant ladies are known to suffer from miscarriage or have babies with birth defects when their bodies have high levels of food toxins.

The best option is to buy and eat organic. Malaysia has free-range chickens that live on grass and organic grains. These chickens can be accepted as organic meats. In other countries, there are free-range cattle, pigs, goats and sheep. Hormone-free food is the best. Buying meats that come from conventional sources can be harmful. A dangerous artificially created hormone known as diethylstilbestrol is found in almost 85% of all meats sold in USA. Chances are this hormone is also found in most meats sold in Malaysia. This hormone is responsible for cancer of the breasts and reproductive organs.

To keep your children and family members safe, start buying organic produce now. You should cook organic, grow organic garden and visit your local organic farms. Support the organic movement and tell someone about the benefits of consuming organics.Start having a really healthy life with organic now.

Written by Bert Kang

Repair Your Tissues

Aging is not fun. However, it is an inevitable event. If we want to live longer the entropic nature of our body will become very evident. We will notice that our tissues will become less flexible and prompt to injury. While majority of tissues are internal, the skin is the most visible tissue. In fact, it is the largest organ. This skin organ is also an external hint of the health of the other internal organs. Any signs of premature aging of the skin may indicate a more serious internal situation. These tissues inside may be damaged or weaker than you think.
To help the healing process of these tissues you need to include a good ration of protein in your diet. Out of the twenty amino acids in protein, arginine and glutamine are vital for tissue repairs. Arginine serves as a directional indicator for the protein to locate the affected area. Glutamine provides the immediate energy for healing. Apart from lean meats and seafood, you can get your supply of protein from nuts and seeds. Daily products are also great source of protein.
After a vigorous session of exercise, you may experience tiny tears in your tissues or ligaments. In this instance, you will need two types of fruits to help you. Start eating pineapple and papaya. Pineapple contains bromelain which has anti-inflammatory properties. Papaya is famous for its enzymes papain. These enzymes break scar tissues down and provides essential nutrients plus vitamin C to repair the tissues.

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For Household Tips, please check this blog: Kool Grace Household Tips

Organic Milk Is A Good Healthy Food Option

By Albert Kang

There are many researches made comparing the benefits of organic milk with those of conventional milk. Every research points to the fact that organic milk has more benefits than non-organic milk. In 2005, during the annual conference of the Soil Association in Newcastle, a research study revealed that organic milk has higher levels of omega 3 essential fatty acids, antioxidants and vitamin E.

Most health enthusiasts know that Omega-3 is essential for the body to maintain healthy growth. It also helps reduce the heart from being affected by diseases. It helps people with eczema to fight inflammations caused by the skin disease. Studies also confirm that the levels of antioxidants, Lutein and Zeaxanthine, in organic milk are two to three times higher than those found in conventional milk.

The vitamin E in organic milk is obviously high because the organically raised cattle, graze on fresh grass, grass clover silage found in clover pastures. The scientists confirm that organic milk has 50 percent more vitamin E than that found in conventional milk. The beta carotene levels in organic milk are as high as 75 percent as compared to ordinary milk.

Organically raised cattle are healthier because they have 500 percent more Conjugated Linoleic Acid (CLA) than that of conventionally raised cattle. Such naturally produced CLA provides the cattle with better immunity against diseases, good muscle development and better metabolism rates. Recent scientific researches also indicate that the human body can benefit from CLA as it is good for cancer prevention. The human body does not produce CLA and so regular consumption of organic milk will help in keeping the body healthy.

In Europe, their scientists discover that mothers who consume organic milk and have around 50 percent more amount of Rumenic acid, also known as Bovinic acid in their milk.

In 2004, the USDA Pesticide Data Program (PDP) has discovered that the synthetic chemical pesticide, Pyrethroid is found in 24 percent of the non-organic milk samples. Whereas the organic milk samples do not have any of this pesticide residues. Carbofuran, another pesticide is found in 8.8 percent of the non-organic milk while the organic samples have zero amount.

From all these, we learn that organic milk definitely has its advantages as compared to the conventional milk. Apart from the health benefits for human beings, consuming organic milk also encourages the farmers to raise cattle the organic ways. These are free-range cattle and they are allowed to graze freely in clover and grass pastures. So, if at all possible, consume organic milk.

Easy Ways To Make Your Everyday Meals Healthier And Tastier

By Jessie Price, EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook

If your eating habits are anything like those of most Americans and you are looking for the simplest advice possible we would tell you to eat more vegetables, fruits and whole grains and less of just about everything else. But if you’re ready for just a bit more guidance, our 10 principles of healthy cooking will get you started:

1. Use smart fats. Not all fat is bad. Opt for unsaturated (e.g., olive oil) over saturated fats such as butter. But still use them in moderation because all fats are loaded with calories.

2. Go unrefined. Pick whole grains over refined grains. Whole grains like brown rice and bulgur have their bran intact and thus have more fiber, B vitamins, magnesium, zinc and other nutrients.

3. Eat more fruits and vegetables. Most people don’t get enough! Aim for 5 to 13 servings of fruits and vegetables a day. Pick produce in a variety of colors to get a range of antioxidants and vitamins. A serving size is 1⁄2 to 1 cup depending on the fruit or vegetable.

4. It’s not all about the meat. Meat is a great source of protein but it’s also a big source of saturated fat in many people’s diets. So eat small amounts of lean meat, fish and poultry. Fill up the rest of your plate with healthy vegetables and whole grains.

5. Choose low-fat dairy. Dairy products like milk, sour cream and yogurt are a good source of calcium. Replacing whole-milk dairy products with low-fat or nonfat is an easy way to cut saturated fat in your diet.

6. Keep portions reasonable. Even though we would all like a magic bullet for weight control, it really boils down to calories. One of the easiest ways to manage calorie intake is by eating healthy portions.

7. Use sweeteners judiciously. Sugars of any kind, whether corn syrup, white sugar, brown sugar, honey or maple syrup, add significant calories without any nutritive value.

8. Keep an eye on sodium. Whether you have high blood pressure or not, it’s wise to watch your sodium intake. The USDA’s dietary guidelines for Americans recommend consuming less than 2,300 mg (about 1 teaspoon salt) daily.

9. Go for the flavor. Enhance food with bold flavors from healthy ingredients like fresh herbs, spices and citrus. When your food has great flavor, there’s no reason to feel deprived.

10. Be mindful and enjoy. Make conscious food decisions rather than grabbing for what is most convenient. Make sure it is something delicious and savor it. When you enjoy what you eat, you feel satisfied.

Growing Your Own Herbs for Tea

If you love herbal teas, as I do, you know they are just a little bit pricey. However, growing your own herbs is easy and so much fun! 

Here are just a few of the herbs you might want to consider for a tea garden: 

Chamomile: Remember the favorite tea of Peter Rabbit? Only the flowers of this fragrant herb are used when making tea. Chamomile tea can be enjoyed by itself or you might enjoy adding mint or lemon verbena.

Lemon Balm: This herb is lemony with a touch of mint and makes a soothing cup of tea. It's easy to grow (almost too easy) so remember to keep it clipped back.

Lemon Verbena: An excellent herb to grow in a sunny spot, it makes a delicious tea. You might try combining it with orange mint or spearmint. 

Mints: There are many mints available. Generally, they are aromatic plants and they are aggressive. It may be a good idea to plant mint in a pot and then put the pot in the ground so it doesn't take over your herb garden. Spearmint, peppermint, orange mint all make wonderful teas, alone or along with chamomile or any of the lemon herbs. 

Herb teas can be made with fresh or dried herbs and can be enjoyed either hot or cold.

For one cup of hot tea, use one teaspoon of dry herbs or up to 3 teaspoons of fresh herbs. Bruising the leaves of fresh herbs will help release the flavor. Pour boiling water over the herbs in a glass or china pot. Metal pots can sometimes leave a metallic taste. Let steep for 5 or so minutes. Strain and enjoy with a little honey to sweeten. 

Sun tea can be made simply by filling a jar with water, throw in a handful of crushed fresh herbs, and set in the sun for 3 or 4 hours. Stir in a little honey to sweeten, pour over ice and enjoy. 

Trying different combination of herbs is fun. Remember you can also add spices you have on hand, such as cinnamon, cloves, etc. 

There are many benefits to growing and making your own herbal teas. Gardening itself is very relaxing and rewarding. With herbs from your garden you can soothe away your troubles with a cup of chamomile tea or make yourself a refreshing cup of peppermint tea after a hard day at work. 

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Source of Article:http://www.streetdirectory.com/travel_guide/3231/food_and_drink/growing_your_own_herbs_for_tea.html

About The Author, Cyndi Roberts

Cyndi Roberts' website, "1 Frugal Friend 2 Another" will show you ways to save money everyday. Receive a free e-course on saving money at the supermarket! To learn more, visit http://www.cynroberts.com
frugal_friend1@yahoo.com

Organic Is More Nutritious According To The French

A new report by the French Agency for Food Safety (AFSSA) has found that organic foods are better for you and contain less pesticides and nitrates, which have been linked to a range of health problems including diabetes and Alzheimer’s.

Andre Leu, Chairman of the Organic Federation of Australia, says the up-to-date exhaustive and critical evaluation of the nutritional quality of organic food and has found organic foods have higher levels of minerals and antioxidants.

"The AFSSA study has been published in the peer reviewed scientific journal Agronomy for Sustainable Development ensuring that it has met rigorous scientific standards," Leu said. 

The major points of The French Agency for Food Safety study are:

1. Organic plant products contain more dry matter (more nutrient dense)

2. Have higher levels of minerals

3. Contain more anti-oxidants such as phenols and salicylic acid (known to protect against cancers, heart disease and many other health problems)

4. Organic animal products contain more polyunsaturated fatty acids (protect against heart disease)

5. Carbohydrate, protein and vitamin levels are insufficiently documented

6. 94–100% of organic foods do not contain any pesticide residues

7. Organic vegetables contain far less nitrates, about 50% less (high nitrate levels are linked to a range of health problems including diabetes and Alzheimer’s)

8. Organic cereals contain similar levels of mycotoxins as conventional ones

In 2001, the French Agency for Food Safety (AFSSA) set up an expert working group to perform an exhaustive and critical evaluation of the nutritional and sanitary quality of organic food.

The AFSSA says they aimed for the highest quality scientific standards during the evaluation. The selected papers referred to well-defined and certified organic agricultural practices, and had the necessary information on design and follow-up, valid measured parameters and the appropriate sampling and statistical analyses.

After more than two years of work involving about 50 experts from all specific areas including organic agriculture, a final consensus report was issued in the French language in 2003.

The current study published in the peer reviewed journal, in English, is a summary of this report and the relevant studies that have been published since 2003.

The conclusions of this study are different from the recent UK Food Standard Agency Study that was widely criticised by international experts for using flawed methodology and a conclusion that contradicted its own data.

The full scientific report can be found at http://swroc.cfans.umn.edu/organic/ASD_Lairon_2009.pdf

Source of article: http://www.foodmag.com.au/Article/Organic-is-more-nutritious-according-to-the-French/496876.aspx#

Pros and Cons of Pasteurization

By Rachel Mosteller, Delicious Living

Pasteurization kills organisms–such as salmonella, listeria, and brucella–that can make you sick or cause food to spoil but opponents argue that it changes foods’ flavor and damages beneficial vitamins and minerals. Meanwhile, the FDA claims the effects on nutrients are negligible. Here are the pros and cons of common types of pasteurization.

Ultra-high temperature (UHT)
Used on: Milk, fruit juices, dairy creamers, cheese sauces, yogurt, wine with less than 14 percent alcohol content
How it’s done: Product is heated to at least 280 degrees for 1-2 seconds. Most common in countries where many residents don’t own refrigerators.
Pros: Cost-effective; minimal changes in color, flavor, and texture; extends shelf life by months.
Cons: Milk can taste “cooked.”

High Temperature Short Time (HTST) or Flash
Used on: Milk, most juices, beer, almonds
How it’s done: Food is heated to 160 degrees for 15 seconds and then rapidly cooled to 40 degrees. Most frequently used for milk in the U.S.
Pros: Pasteurized juices can have shelf lives of up to a year.
Cons: Products require refrigeration; opponents say pasteurizing almonds kills the nut’s ability to sprout.

Vat
Used on: Most American-made hard and soft cheeses, yogurt, and buttermilk
How it’s done: Louis Pasteur’s original method heats product to 145 degrees in a large vat for 30 minutes.
Pros: Milk retains flavor.
Cons: Semi-obsolete because of time intensiveness and higher cost.

Unpasteurized/Raw
Used on: Dairy
How it’s done: Dairy is not pasteurized before consumption.
Pros: Creamier; advocates claim it’s tastier and more nutritious.
Cons: Raw milk can contain pathogens such as E. coli; spoils quicker; illegal to sell raw dairy in most states; requires refrigeration.

Irradiation
Used on: Meats, wheat, fruits and vegetables, and spices
How it’s done: Foods are exposed to small amounts of gamma rays.
Pros: Kills insects and pathogens, prevents sprouting, and extends shelf life.
Cons: No proof that irradiated foods are safe for human consumption; surviving organisms could help create pathogenic “super strains.

Facts About Organic Food

About 20 different types of chemical pesticides have been used to grow non-organic produce. Traces of these chemicals are found on the produce that you eat.

Organically grown fruits and vegetables have richer levels of vitamins, minerals and nutrients. Some organic produce have four to eight times more nutritional value than the non-organic ones.

Organic fruits and vegetables give your liver and kidney less stress than the non-organic ones. These organs do not need to work harder to expel the chemical toxins that come from the pesticides and chemicals found in most non-organic produce.

Consuming organic produce will encourage more farmers to grow their produce the organic way. This will in turn help our environment and save our fragile earth.

Organic farming will not harm the natural water resource ecological system. Our streams, rivers, seas and oceans will have the opportunity to recuperate and return to their natural healthy condition.

Organic farming also helps the animals that live in the wild. They are not affected by the pollution and their natural habitats are not poisoned by pesticides and herbicides.

Organic farmers use natural defensive methods to prevent their crops from being destroyed by pests. Such methods also enhance the environment and the surrounding areas where the organic crops are grown.

Organic produce are the closest to the original produce created by God. The nutritional value of these organic produce is at the its optimum levels.

Boggy Creek Farm Shows the Organic Way!

Grocery Store Wars

2009 Supermarket Trends

Editor's Note: Leah McGrath, corporate dietitian for Ingles Supermarkets, notes these new items and trends we will be seeing more of in 2009.

1. Juice alert — While last year the pomegranate ruled the shelves and aisles, this year we'll see new and different berries and fruits in our juices. Acai berries, the fruit of the acai palm, are native to the Amazon region and have been widely touted for their antioxidant properties. Goji berries come from China and Mongolia and also are a rich source of antioxidants, especially carotenoids which may be beneficial to the health of your eyes. Mangosteen fruit comes from Asia. The rind contains xanthones which may help prevent cancer. Don't look for these fruits in the produce section as they either can't be imported due to regulations or are too fragile, but you will find them as juice in Snapple juices.

2. Probiotics — Yogurt contains natural active and live cultures that promote your digestive health but now we are seeing more and more emphasis on this benefit in the yogurt shelves of the dairy section. Additionally new products containing added types of probiotics have appeared on the shelves. Look for: YoPlus yogurt, Laura Lynn Probiotic yogurt, Kraft Live Active cheeses and Kashi Vive cereal.

3. Portable foods — Portability of foods is still very attractive to people, despite the higher cost involved in packaging. These include drinkable yogurt, microwaveable cups of soup and now cereal packs that could be packed in lunches or for car trips and eaten with our without milk. Look for: Kellogg's Grab 'N Go cereal packs.

4. Whole Grains — Whole grains are still a big hit, with increasing number of whole grain pastas, cereals and breads on supermarket shelves, but we also are seeing other breakfast items and even snack foods reformulated with whole grains. Look for: Butoni whole wheat refrigerated pastas, Kashi Seven Whole Grain Pilaf in the microwaveable pouch, Fiber One Whole Grain Toaster Pastries, Kellogg's Whole Grain Pop-Tarts.

5. Steamable packaging — New developments in packaging in the frozen food aisle has led to single-serve, steam-in bag packaging for frozen vegetables and vegetable and protein mixes. These cook in the bag in just minutes and the quality is as good as or better than cooking them in microwave-safe containers, and you have less mess. Look for: Birds Eye Steamfresh products.

6. Less sodium — Increasing pressure from consumers has led to manufacturers offering lower-sodium soups. There also are more low-sodium and no-salt products in the spice/seasoning aisle and snacks. Look for: Wheat Thins Hint of Salt, McCormick, Weber and Spice Island Grinders.

7. Gluten-free — With increasing numbers of people being diagnosed with gluten intolerance, more products are coming on the market that are gluten-free. Look for: Glutino crackers, Pamela's mixes, Bob's Red mill flours and more.

8. Stevia hits mainstream — The leaves of the stevia plant have long been used in Central and South America as a sweetener and substitute for sugar. It has garnered attention because it has a negligible affect on blood sugar so it is useful for diabetics. Stevia has only recently been able to be marketed in the United States as anything but a food supplement. We will begin seeing stevia used to sweeten products like major sodas on the market very soon. Look for: Stevia (Truvia) in the baking aisle.

9. Shoppers OnLine — More and more shoppers are using online resources to plan their grocery shopping trips. From scanning weekly advertisements online, to printing off coupons and even making shopping lists, this can save the shopper time and money. Ingles new Advantage Mail program sends shoppers a weekly alert when products they normally buy are available at reduced prices.


Source: www2.morganton.com [Assessed 17 Jan 2009]

The New Chapter Begins

The year 2009 has arrived and we at Apple Heart Marketing are still faithful to our mission.

Although we are small, we are standing firm. We believe that 'Organic is the NEW frontier'.

Let's begin this year with a resolution: a paperless global business.

Support a greener world by voting for sustainable living!