One of the cornerstones of being healthy is eating
healthy. In our parents and grandparents generation, that meant
eating naturally grown foods. Our generation and those of our
children unfortunately face a different dilemma. It's no longer
about just eating your "fruits and veggies", it is now all about
choosing the organic varieties!
Up until recently (March 2008), society has accepted the general
scientific opinion that, "There is not enough high quality data to
reach conclusions" when asked the question, "Are organic foods more
nutritious?" Fortunately, with increased demand, comes increased
money for research. From 2001 to now, food scientists have been
granted the funds to conduct over 40 new, high quality studies
inclusive of analysing the minerals, vitamins, polyphenols and
antioxidant capacity of organic foods compared to their conventional
counterparts. For example, Dr. Alyson Mitchell, food chemist at the
University of California, measured the amount of two flavonoids --
quercetin and kaempferol (linked to decreasing risk of heart
disease) -- in dried tomato samples collected as part of a long-term
study on agricultural methods. They found that on average they were
79% to 97% higher respectively in the organic tomatoes than in the
conventionally grown fruit. New Scientist Magazine reported that the
different levels of flavonoids in tomatoes are probably due to the
absence of fertilizers in organic farming. These findings also
confirm recent European research, which also show that organic
tomatoes, peaches and processed apples all have higher nutritional
quality than non-organic. (Peter Melchett, Soil Association)
Studies like these all over the globe are concluding that organic
samples are containing higher levels of nutrients by up to 31% or
more when compared to conventional samples. The difference is in the
growing methods between conventional and organic farmers. For
example:
- Organic growing methods usually use zero and minimum-till methods
(planting crops directly into the stubble from previous crops) to
reduce risk of soil losses.
- To protect the seed from soil diseases and insects, organic
production uses biological controls and crop rotation instead of
fungicides and insecticides. |
- Composted manure from organic holdings are used. Legumes, green
manure crops, stubble incorporation, biological fertility agents and
rock phosphate are other means of providing nutrition to the soil.
Healthy soil means more nutrients in the food.
- Organic production prohibits the use of synthetic fertilizers,
pesticides and genetically modified varieties of plants.
In Canada, the organic market -- including vegetables, livestock,
grains and oilseeds -- is about $1 billion a year and is estimated
to be growing at 10% per year. These consumer trends indicate
niche-market opportunities to promote organic products. This is good
news, but did you know that it is noted that we as consumers will
tolerate being charged 30% more for these organic foods? What can we
do about it? How can we increase the demand for organic food
to the point where the giants like Monsanto start to take notice and
join the movement? The answer:
There is strength in numbers, and more importantly, there is wisdom
in numbers. While we go about our daily lives, not really
considering where or how our food is grown, we ultimately turn that
power over to the heavy weights of agribusiness. With the power of
our "less consciously" spent dollar, they are advocating to
politicians to enact laws favourable to the industrial, centralized
food model, which is almost always contrary to the interests of
locally grown food and, in the long run, food security. We need to
take notice on what is happening at the provincial and federal
level.
Where to start? Visit
www.albertaorganicproducers.org for information on what is
happening in Alberta and for excellent "organic" resource links.
Hopefully this will prompt you to join the numbers who are voicing
their concerns directly to our MP's and MLA's.
Next, visit
www.agric.gov.ab.ca/food/organic/directory and the
Flavours Of Organic Business Directory for a list of local, organic
food markets. Every time you buy organic, you are in fact voting for
an organic future. So buy consciously, become informed!
Jaimey Farnese, Mother of two, owns a small, all natural
liquid nutritional business, and has a vested interest in locally
produced alternative fuels!
www.theamalakigroup.com |
Bisphenol A, or BPA is said to be present in the
bloodstream of every person in Canada. What is BPA? BPA is a
chemical found in Polycarbonate plastic and epoxy resins.
Polycarbonate plastic is used to make reusable bottles and food
storage containers. Epoxy resins line the insides of food and
beverage cans.
What is the concern? Studies have been detecting that BPA may be
extremely harmful to our health. One major concern is that BPA is an
estrogen "mimic", meaning that it activates the same receptors in
the body as estrogen does. This makes BPA an "endocrine disruptor"
as it is disrupting our natural hormones, which in turn affects our
endocrine system. Experts are warning that BPA causes a host of
health issues, including breast and prostate cancer and development
of the brain in fetuses, infants and children!
How can you minimize your exposure? Start by avoiding plastic
containers made of Polycarbonate. Look for the recycling no. 7 on
the bottom. Glass, porcelain and stainless steel are a better
alternative. Next, minimize your consumption of canned food products
such as canned soup and soft drinks. Choose products packaged in
glass or aseptic (shelf-stable) cartons. Look for BPA-free cans
(i.e. Eden Foods) and switch to fresh or frozen vegetables.
Visit
www.nutritionaction.org/bpa for more information and links
to companies that make BPA-free products. |
The recycling numbers that appear on the bottom of
your
plastic products can help you to sort out which can be
recycled and which cannot. These numbers are also an
excellent indication of which products to buy, or not, for
a safer home environment and a cleaner Earth! |
Polyethylene Terephthalate (PETE)
*Pop, juice, salad dressing bottles
Easiest plastic to recycle
High-Density Polyethylene
*Laundry, dish liquid, shampoo bottles
Can be recycled into more bottles & bags
Polyvinyl Chloride
*Baby bottles, cooking oil bottles, shrink wraps
Difficult to recycle
Low -Density Polyethylene
*Grocery bags, sandwich bags, wrapping films
Can be recycled into more of the same
Polyethylene
*Tupperware, yogurt/margarine tubs
Can be recycled into fibres
Polystyrene
*Take-out containers, disposable plates/cutlery
Not accepted by recyclers due to bulk?
Mixtures of Polycarbonate & other plastics
*Canned food liners, Nalgene-type water bottles
Not accepted by recyclers period! |
The Science of Cooking...
How to Stop Raw Meat and Poultry Bacteria from
Spreading
Bacteria can spread if raw meat and poultry touches or drips onto
ready-to-eat foods. This is dangerous as the ready-to-eat foods,
such as salad vegetables, often receive no further cooking and
therefore the bacteria is not killed. Bacteria that commonly causes
food poisoning grows rapidly between 5oC and 60oC (temperature
danger zone):
- Refrigerate raw meat and poultry promptly, and keep below 5oC
until you are ready to cook it. Store at the bottom of the fridge so
it can't drip over other foods. |
- Never defrost meat or poultry at room temperature.
Defrost in the refrigerator - boneless chicken breasts usually
defrosts overnight. Whole chickens may take one to two days or
longer. Meat can be defrosted in cold water. Change the water every
30 minutes to ensure it stays cold.
- Use a separate cutting board for raw meat and poultry to avoid
contact with other food.
- Cook poultry, minced meats and sausages until well done, right
through to the centre. No pink should be left visible. Juices should
run clear after cooking.
- Never leave cooked meals at room temperature for longer than 2
hours.
 FLAVOURS
OF
ORGANIC HOME |
