Volume 1 - Issue 2
Mar/Apr 2008
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With the organic food market consistently growing 20 percent each year over the last decade, consumers are dealing with a brow raising learning curve when it comes to the new "eco-labels" that are hitting food items in the mainstream grocery stores. From "organic" to "free-range" to "hormone free", what exactly does this all mean?

1) "100% Organic" or "Certified Organic" ...means exactly that. Organic fruits and vegetables are grown without synthetic pesticides, fertilizers or sewage sludge and are not genetically engineered or irradiated (produced with heat). Organic meats come from livestock that have not been subject to hormones, antibiotics or other drugs. They are raised on organic feed and the meat is not irradiated either. This also means organic eggs, milk and other dairy are free of chemicals and other synthetics too. Organic animals must eat 100 percent organic feed that does not contain animal byproducts or urea, though it may have vitamins and minerals added. Look for a "certification" stamp, such as the USDA seal. This is the most comprehensive and closely regulated designation on the market, and you can be confident that the food meets a series of strict criteria.

The Canadian Food Inspection Agency (CFIA) plans to establish Canadian national organic standards, meaning we will soon have our own "seal"!
Note: If the product says just "organic" and the packaging bears no seal than it is not "Certified" meaning that the product may not be officially regulated. Check the source.

 3) "Made with Organic Ingredients"...must be comprised of at least 70 percent organic ingredients. There are no restrictions for the additional 30 percent of the ingredients, other than prohibition of genetically modified organisms, sewage sludge or irradiation. If less, the manufacture can state their organic ingredients in the ingredients list but the package should not be making any "organic" claims.

4) "Natural"...means the meat and poultry does not contain any artificial flavouring, colouring, chemical preservatives or artificial or synthetic ingredients and are minimally processed in a way that "does not fundamentally alter the raw product". NOTE: The USDA allows this label to be applied to meat from animals that were raised using growth hormones or antibiotics and there is no third-party verification!

5) "Free Range"...is a method of farming husbandry where the animals roam freely instead of being raised in cages or pens. This methods is more humane and more cruelty-free as the animals are raised in a natural environment. This does not mean that they are raised using organic guidelines, but for the conscious consumer, this is the next best thing.

4) "Raised without the use of Hormones"...the USDA prohibits the use of hormones in the raising of hogs and poultry but permits the use of a number of hormones on beef. If products bear this "No Hormone" claim, it must be followed by a statement that says, "Federal regulations prohibit the use of hormones." This product is considered to be free from any added hormones over the lifetime of the animal. Although the USDA can hold a manufacturer accountable for the "no hormone claim", it is not regulated by a third party.

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The Science of
COOKING WITH OILS
Cooking with oils in the kitchen is a must for tasteful gourmet. By understanding which oils pair with which type of dish, you can master amazing flavours with just a few drops!

Just as important is understanding the correct way to cook with oils. Though cold-pressed and unrefined oils are the best quality oils to choose for consumption, using them appropriately is critical as these oils can become unsafe if cooked at or above their "smoking points" (the level of heat tolerance a particular oil can withstand). Once an oil reaches its "smoking point" due to high and extensive heat, they'll burn and become altered at the molecular level, releasing free radicals and acting as harmful trans fats in the body. Heat also can destroy an oils delicate flavour.

To help you understand the "science" of cooking with oils, following is a list of some of the popular cooking oils and how to use them.

Avocado Oil...has a soft, nutty taste and a mild avocado aroma. This is a very healthy oil with a profile similar to olive oil. Avocado oil can be used for very high temperature applications, up to about 5000F. It also offers subtle enough flavours to pair well in salad dressings, dips and in a variety of Southwestern dishes.

Canola Oil...is a light, golden-colored neutral-flavor oil. It is also better suited for temperatures of up to about 5000F. Canola oil is ideal when used for all types of cooking methods, sauteing, baking and salad dressings. It keeps well in the cabinet (for up to a year).

Grapeseed Oil...has a very high smoke point (up to 4200F), which makes it ideal for sauteing or frying over high heat. It has a clean, light taste - almost "nutty" in flavour. Because of its "neutral" taste, grape seed oil is often used as an

ingredient in salad dressings or as a base for infusing or flavouring with garlic, rosemary, or other herbs or spices. Grape-seed oil is best stored in the refrigerator and keeps for six months.

Extra-Virgin Olive Oil...is unrefined, meaning it has not undergone any modification whether chemically or mechanically after being pressed (usually cold-pressed to protect it from heat damage). It is best to buy this oil based on colour. Bright green oils are peppery and a little bitter, while yellow oils are warmer and have a buttery flavour. Extra virgin olive oil has a smoke point of about 2800F to 3200F so it is best used for light sauteing and raw dishes such as salads. Delicious when drizzled on cooked food as well.

Peanut Oil...is an all-purpose oil derived from peanuts giving it a rich, nutty flavour. It can be heated up to 4500F without smoking, making it suitable for deep-frying and sauteing. It is best stored in the cup-board.

Sesame Oil...holds an intense flavour making it not so popular in salad dressing (unless cut with a neutral oil). Having a low smoking point makes it unsuitable for using alone for cooking (it can turn bitter when heated). Sesame oil is used almost exclusively as a seasoning, particularly in Asian dishes. Store well in a cool, dark cabinet.

Sunflower Oil...is another all-purpose salad oil with a mild flavour which makes it an excellent conveyor of other flavours when mixed with herbs and spices. Its profile is sensitive to heat so it is better used with light sauteing and used cold. It is an excellent salad dressing base and as a drizzle for steamed vegetables and grains.

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