Organic Food - Nutritious Food?

I have found an interesting research paper which I would like to share.

The following is an abstract from the article titled "Organic food: nutritious food or food for thought? A review of the evidence" by Faidon Magkos, Fotini Arvaniti and Antonis Zampelas

Apparently, one of the primary reasons for purchasing organic food is the perception that it is more nutritious than conventional food. Given the increasing interest towards organic food products, it is imperative to review the existing literature concerning the nutritional value of the produce, and to determine to what extent are consumer expectations met.

There are only few well-controlled studies that are capable of making a valid comparison and, therefore, compilation of the results is difficult and generalisation of the conclusions should be made with caution.

In spite of these limitations, however, some differences can be identified. Although there is little evidence that organic and conventional foods differ in respect to the concentrations of the various micronutrients (vitamins, minerals and trace elements), there seems to be a slight trend towards higher ascorbic acid content in organically grown leafy vegetables and potatoes.

There is also a trend towards lower protein concentration but of higher quality in some organic vegetables and cereal crops.

With respect to the rest of the nutrients and the other food groups, existing evidence is inadequate to allow for valid conclusions.

Finally, animal feeding experiments indicate that animal health and reproductive performance are slightly improved when they are organically fed. A similar finding has not yet been identified in humans.

Several important directions can be highlighted for future research; it seems, however, that despite any differences, a well balanced diet can equally improve health regardless of its organic or conventional origin.


It should be noted that this review is coming from the nutritious value perspective.


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Organic Food - List of Foods with Pesticide Residue Levels

Most often, some people choose organic foods because they want to lower their exposure to pesticides. For these people, it makes sense to know which conventionally grown foods are good enough because they are low in pesticide residue.

Not all fruits and vegetables grown with conventional farming methods contain high level of pesticides, some simply don't absorb pesticides. The Environment Working Group (EWG), a non-profit organization in Washington, has conducted tests on foods to determine which fruits and vegetables contain the highest pesticide residue. The list is given below.

As you can see the Peaches and Apples have the highest level of pesticide residue, while Onion and Avocado absorb the least amount of pesticide. So if you are on a budget, you can focus on organic foods that absorbs in a lot of pesticides when grown using conventional farming methods.

According to the EWG, the toxic effect of pesticides are still largely unknown, and therefore, consumers are advised to minimise exposure to them.

Although rinsing fresh fruits and vegetables will likely to reduce levels of some pesticides, it does not eliminate them totally. While peeling also reduces exposures, substantial amount valuable nutrients may be lost, for example apples. Nevertheless, the best approach is to wash all fruits and vegetables, and choose organic where possible to reduce exposure to potentially harmful chemicals.

RANK -- FRUIT OR VEGGIE -- SCORE

1 (worst) -- Peaches -- 100 (highest pesticide load)
2 -- Apples -- 96
3 -- Sweet Bell Peppers -- 86
4 -- Celery -- 85
5 -- Nectarines -- 84
6 -- Strawberries -- 83
7 -- Cherries -- 75
8 -- Lettuce -- 69
9 -- Grapes (Imported) -- 68
10 -- Pears -- 65
11 -- Spinach -- 60
12 -- Potatoes -- 58
13 -- Carrots -- 57
14 -- Green Beans -- 55
15 -- Hot Peppers -- 53
16 -- Cucumbers -- 52
17 -- Raspberries -- 47
18 -- Plums -- 46
19 -- Oranges -- 46
20 -- Grapes (Domestic) -- 46
21 -- Cauliflower -- 39
22 -- Tangerine -- 38
23 -- Mushrooms -- 37
24 -- Cantaloupe -- 34
25 -- Lemon -- 31
26 -- Honeydew Melon -- 31
27 -- Grapefruit -- 31
28 -- Winter Squash -- 31
29 -- Tomatoes -- 30
30 -- Sweet Potatoes -- 30
31 -- Watermelon -- 25
32 -- Blueberries -- 24
33 -- Papaya -- 21
34 -- Eggplant -- 19
35 -- Broccoli -- 18
36 -- Cabbage -- 17
37 -- Bananas -- 16
38 -- Kiwi -- 14
39 -- Asparagus -- 11
40 -- Sweet Peas-Frozen -- 11
41 -- Mango -- 9
42 -- Pineapples -- 7
43 -- Sweet Corn (Frozen) -- 2
44 -- Avocado -- 1
45 (best) -- Onions -- 1 (lowest pesticide load)


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Organic Food – Food Additives

When shopping for food, we should read the label carefully. Try to select item that are low in or free from additives, preservatives and synthetic food colorants

Additives are added to foods for a few reasons

1. to improve their presentation in terms of texture or color
2. to make them lasting longer or having a longer shelf-life
3. to replace the nutritional value lost in processing
4. to facilitate the preparation of the processed food

Additives to Avoid

Sulphites

• Used to prevent foods from spoiling and discoloration. They may be used in self-service salad bars to keep food looking fresh.
• Listed as sulphur dioxide, sodium sulphite, sodium and potassium bisulphate or metabisulphite.
• Can trigger severe allergic reactions, including nausea and vomiting, breathing difficulties, and abdominal pain. Those who have asthma are most at risk to sulphite sensitivity and other forms of reactions.
• Often are found in wine, shellfish, fruit and vegetables, salad dressings, sauces, and corn syrup.

Nitrates and Nitrites

• Used to enhance color and inhibit the growth of the botulism bacteria in cured meats especially pock, fish and cheese, sausages, luncheon meats and hot dogs.
• A percentage of nitrates convert to nitrites once ingested, which may then combine with amines (protein in food) to cause cancer.

Artificial color and flavorings

• Almost all artificial colorings have been shown to be caused cancers in animals.
• It was observed that when artificial coloring and flavoring are avoided, children's hyperactivity and other behavioral problems improve significantly.

Monosodium glutamate (MSG)

• is a flavour enhancer often used in Chinese restaurant food.
• Can cause headaches, cold sweats, and heart palpitations.
• Studies show that MSG can cause brain damage and female sterility in animals.

Ethylenediaminetetraacetic acid (EDTA)

• Used as preservative in processed foods, and may have toxic effects.
• High exposure may cause dizziness, headaches, sneezing, nausea, and asthma attacks.

Natural Additives
The following additives come from natural plant and animal sources and are safe alternative to chemical additives and colorings. You can find them in the ingredients list on the label.

Acetic acid, a colorless acid with a strong smell which is contained in vinegar. As It inhibits the growth of bacteria, it is used as a preservative in foods, such as pickled vegetables, and as a mild disinfectant in cleaning.

Albumen, from egg white and is used in processed meat products.
Annatto, is obtained from the outer layer of the seeds of the tropical tree Bixa orellana L, and is used for over two centuries as a food coloring, especially in cheese.

Beta-carotene, are yellow and green leafy vegetables such as spinach, carrots and red peppers, and yellow fruit such as mango, melon and apricots, and used as an artificial coloring and a nutrient supplement

Citric acid, from citrus fruits, such as oranges and lemons, and is used as a flavoring and preservative in food and beverages, especially soft drinks.

Dextrose, type of sugar found in fruit honey and blood of animals, for used in the production of baked products such as biscuits, pies and cakes, but also in the preparation of ice-cream, yogurt and confectionery.

Lactic acid, formed by natural fermentation in products such as cheese, yogurt, soy sauce, sourdough, meat products and pickled vegetables, and usually serves as either a pH regulator, a preservative, or even a flavoring agent.

Lecithin, found in plant and animals tissue which is often used in food products to help the different parts mix together well.

Sodium chloride, salt commonly used as a condiment and food preservative.

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Organic Food - Why Eat Organic Meat and Fish

Meat
Intensively reared animals are often kept in crowded conditions and are fed growth-stimulating hormones, or steroids. More than half the world's antibiotics are used to promote growth in animals reared for meat.

Milk from diary cattle, and cheese made from it may contain DDT residues, antibiotics, hormones. It may also be homogenized, which may lead to heart disease.

Unlikely intensively reared animals, organic livestock spend much of their time outdoors, grazing on organic pastures. In the United States, organic cattle must be fed and managed organically their entire lives in order to be slaughtered for organic beef.

Furthermore, organic animals are not given unnecessary medication, and wherever possible are treated with natural remedies. Animals are allowed to mature naturally without the aid of growth-promoting agent.

Fish
Wild fish caught in coastal waters, may be contaminated with industrial pollution. Similarly, shellfish can be highly polluted as well, because they live in coastal habitats.

Larger fish such as king mackerel, swordfish, shark and tilefish usually contain more contaminants, in particular methylimercury. Pregnant women should try to avoid these fish because the contaminant is harmful to an unborn child's nervous system.

Largely herbivous fish such as tilapia, catfish, salmon and wild trout, as well as deep-water fish such as sandines are less likely to be contaminated.

Tips
When cleaning the fish, remove as much surface fat as possible, because this is where the major bulk of the chemical contaminants are usually found.

The way of cooking fish can help to reduce the traces of chemicals in the fish's body fat, skin and muscle tissue. Grilling, baking and steaming allow the juices and fats to run off, whereas frying and making soups reserve the fat.

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Organic Food - Foods Vulnerable to Residues

There are certain fruits and vegetables that still retain residues from harmful artificial fertilizers or pesticides even though they have already been banned for a long time. This is because the residues can remain in the soils for decades, and the roots of the plant take up these residues.

According to the findings of the USDA’s Pesticide Data Program (PDP), covering testing done in 2004, over three-quarters of the conventional produce contained residues (78%), while 16% of the organic samples contained residues.

For example, conventional apples were found to contain, on average, 3.6 residues, while the one positive organic sample had a very minute level of the post-harvest fungicide thiabendazole. The level of residue found in the one positive organic apple sample was 0.0002 parts per million, while the mean thiabendazole residue found in 641 positive conventional samples was 0.43 ppm, over 2100 times higher than the level found in the organic sample.

Why Residues Found in Organic Food
Pesticides are ubiquitous and mobile across agricultural landscapes. Many positive organic samples in the PDP tests contain low levels of pesticides used on nearby conventional crops that have moved across field boundaries by drift or through use of contaminated irrigation water. Soil-bound residues of persistent pesticides used years ago, before the farmer switched to organic methods, account for a large portion of the residues found in vegetables and root crops, especially squashes.

Cross-contamination is the main cause of low-level fungicide residues. The movement of a post-harvest fungicide applied to conventional apples reached organic apples. This could have occurred in a cold storage facility, or it might have happened during trucking or even in a store if a box of treated conventional apples were placed too close to a box of organic apples.

Therefore, it is very important that special measures must be in placed to separate the handling of conventional and organic produce in order to prevent this sort of inadvertent cross-contamination.

Removing Residues
When eating non-organic or conventional fruits and vegetables, it is advised that you wash them thoroughly to remove as much residues as possible, and that peel fruits and root of vegetables.

• Experts recommends peelings the skin of fruits. But note that two-third of the fibre and most of antioxidants are usually found in the peel of apples, for example.
• At a minimum rinse all fresh produce under tap water for at least thirty seconds. The mechanical action of rubbing the produce under tap water is likely responsible for removing pesticide residues.
• However, a study had shown that mild detergents or fruit and vegetable washes do not enhance the removal of pesticide residues from produce above that of rinsing with tap water alone.

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Organic Food - Harmful Chemicals in Foods

Food grown with the aid of artificial fertilizers and pesticides contains toxic chemicals that can cause serious harm to our health and environmental problems.

Fertilizers are supposed to help in producing healthy crops, but research has shown that artificial fertilizers reduce the nutritional value of fruit and vegetables, and lower human reproductive function.

Pesticides include insecticides, molluscides (to kill slugs and snails) and nematicides (to kill worms).

Residues from these fertilizers or pesticides can remain in the soil for decades and are likely taken up by the root of corps.

Here are some harmful fertilizers or pesticides:

Organophosphates
This type of insecticide interferes with an insect's nervous system and is the most widely used group of pesticides. They are acutely toxic, affecting the nervous system and disrupting hormone function. High levels of methyl parathion and azinphos methyl have been found on a wide range of fruit and vegetables. The US has now eliminated the use of methyl parathion on certain corps and reduced allowable residues for azinphos methyl.

Methomyl
An insecticide that is found in many fruits and vegetables. Its use is restricted because of its high toxicity to humans. It is a suspected endocrine disruptor and a potential groundwater contaminant.

Lindane
This insecticide is an endocine disrupter and has been linked to breast cancer and anemia. It is applied in spray form to treat a number of food corps, and is also used to control ticks on livestock. It is presently banned in more than 50 countries, and is under consideration for inclusion in the Stockholm Convention on persistent organic pollutants, which would ban its production and use worldwide.

Maleic Hydrazide
This is sometimes sprayed onto onions and potatoes to stop them from sprouting (but it may cause the sprouting to occur inside the vegetable, which is probably worse). It is toxic to humans. Animal studies have shown damage to the liver and central nervous system. There are concerns about its safety because it contains minute quantities of a known toxin, hydrazine, which may leach into water supplies.

Food Waxes
Fruits and vegetables may be coated with one of a number of waxes to maintain freshness and improve their appearance. Paraffin wax, a petrochemical derivative, may interfere with digestion and the absorption of vitamins. Other coatings include carnauba wax, the same wax that is used on cars and floors and shellac.

Effects of Banned Chemicals
Although there are increasing number of chemicals been banned but their residues can remain in the soil for decades and are taken up by the roots of some plants.

For example, Dieldrin - this insecticide accumulates in human body fat and has been linked to reproductive disorders and cancer. Besides fruits and vegetables, it may also be found in fish, dairy products, and animal meats.

So as the old saying, we are what we eat. If we enjoy uncontaminated and fresh food, this is going to reflect in our health, vitality and energy. And eating organic food is the best for our health and well-being.

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Organic Food – Organic Fruits & Vegetables

Organic Crops have higher nutrition
According to some studies, the today's conventional farmed fruits and vegetables contain much lesser vitamin and minerals, as compared to 50 years ago. For examples,

• An average potato has lost all of its vitamin A, more than half of its vitamin C, iron and riboflavin, quarter of its calcium.
• Broccoli loses almost two-third of its calcium and one-third of its iron.

On the other hands, a study had indicated that organic crops contained significantly more vitamin C, iron, magnesium and phosphorus as well as significantly less nitrates than conventional crops. In addition, there were non-significant trends showing less protein but of a better quality and a higher content of nutritionally significant minerals with lower amounts of some heavy metals in organic crops compared to conventional ones.

In a French study on the nutrient qualities of twelve foods grown in the Languedoc-Roussillon region of France, the organic foods had showed increased quantities of vitamins A, B, C and E. Furthermore, elements such as zinc, minerals such as calcium, and fibre were also increased.

Conventional Farmed Crops Potential Harmful to Health
There is a strong association between exposure to chemical agricultural herbicide and breast cancer.

• Atrazine, a common ingredient in herbicides, is found causing breast cancer in rats, chromosomal breakdown in the ovaries of hamsters, and hind-limb deformities in frogs.
• A Finnish study also showed that women with high level of a lindane-like (lindane, an agricultural insecticide) residue in their breasts would have ten times more likely to have breast cancer than women with lower levels.

A study by the University of Washington found that children with primarily organic diets had significantly lower organophosphorus pesticide exposure than did children with primarily conventional diets. Their finding showed that children who consumed primarily organic produce exhibit lower pesticide metabolite levels in their urine than children who consumed conventional produce. It is consistent with known agricultural practice because organic foods are grown without pesticides. Therefore, consumption of organic produce represents a relatively simple way for parents to reduce their children’s pesticide exposure.

Determining the safety of a conventional farming method is not always easy and may take a very long time. For example, some of the pesticides widely used in the past, such as DDT, were found to have caused serious heath problems in children. This did not become evident until 30 years later after the substance was banned for environmental reasons. This means that we may not see the full effects of the new, subtler poisons conventional farmers used on their crops for a long time.

Organically Farmed Crops Better for Health
A study by Scottish scientists found that organic vegetable soups contain almost six times as much salicylic acid as non-organic vegetable soups. Salicylic acid helps fight hardening of the arteries and bowel cancer and is the main ingredient in aspirin. It is produced naturally in plants as a defence against stress and disease. Due to the widely use of pesticides in conventional farming, plants don’t have to resist bugs and therefore, they generate less salicylic acid. As a result, they pass less on to us. The same scientists found vegetarian Buddhist monks had significantly higher concentrations of salicylic acid in their blood as compared to meat-eaters.

Tips for Parents
If you are not sure how to go organic, perhaps, you can try starting with foods that will have the greatest impact.

You may download A Shopper's Guide to Pesticides in Produce list from the Environmental Working Group at www.foodnews.org. It provides a guide to the fruits and vegetables that have the highest and lowest levels of pesticides and helps you to figure out which types of fruits or vegetables you should begin with so as to protect your children's or family's health.

Let's Learn & Experience Organics for Better Personal Health & Our Planet Wellness

Organic Food – Fish Dishes

Fish is an excellent source of protein, vitamin B, antioxidant selenium and minerals. Oily fish with low in saturated fat, such as salmon, mackerel and tuna also has good source of healthy omega 3 fatty acids which may help to reduce the risk of heart disease.

Some oily fish can contain harmful chemicals, such as dioxins and polychlorinated biphenyls (PCB). Dioxins are by-products of certain industrial processes and PCB are pollutants used mainly in the production of electrical equipment. They are no longer permitted in the UK, but may still be present in the environment, including fish. Dioxins and PCBs do not have immediate effect on health, but there is concern that higher than recommended levels in the diet over a long period of time may increase the risk of cancer.

Fortunately, levels of PCBs and dioxins have started falling recently, and supermarkets conduct stringent tests to ensure that the oily fish they sell fall within or below the minimum levels that are acceptable.

Organically Farmed Fish
Organically farmed fish live in pure water and are usually occupying no more than 2% of the water available. When fish are crammed so close, they can be very stressful, and are more susceptible to infections. Therefore, the key to organically farmed fish is freedom of space, which removes the need to suppress disease. So the fish are usually alert and healthy and have a real flavor.

For an example, organically farmed salmon have far more space than regular farmed fish. They live in waters that are carefully monitored for purity and have powerful natural tides to swim against. Organic salmon feed contains far less oil than conventional feed, allowing the fish to put on weight naturally and slowly. Adding crushed prawn shells rather than artificial coloring to their feed gives them their salmon-pink hue. No pesticides or routine antibiotics or medication are used, and the fish are individually culled by hand, which is swifted and less stressful.

Many people find that the organically farmed fish have more flavor and better texture and are less flabby and oily.

Tips for Parents – Benefits of Oily Fish
Many experts now believe that the balance of Omega 6 (found in plant oils) and Omega 3 fatty acids (found in oily fish like mackerel and salmon) in children's diets may be crucial for health. The bulk of children's polyunsaturated fat intake currently comes in the form of Omega 6s. However, experts believe that it's the level of omega 3s that needs to be improved.

Children who had taken part in a few trials of fish oil supplements appear to have better concentration, learning ability and behavior, however more research is needed.

Eating oily fish regularly can help to reduce the risk of coronary heart disease. Try to put oily fish on the menu once or a maximum of twice a week from the age of 9 months.

The current recommendation is at least two portions of fish a week – one of which should be an oily fish. However, it should be noted that there are safety limit on the amount of oily fish one should eat. Boys, men and women who are not going to become pregnant in the near future can eat up to four portions of oily fish a week. Girls, women who may want to have children in the future and breast feeding mum should eat no more than two portions of oily fish a week.

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Organic Food – Organic Bread

Why Choose Organic Bread?
Mass produced breads usually contain more additives than you might imagine because they help to reduce the time needed to make bread. The additives can come in the shape of bleaching agents, preservatives and colouring, and there are always concerns about the potential side-effects of these man-made artificial additives.

Besides additives, bread may likely to contain agro-chemicals from its ingredients. High-fibre bread is the most likely type of bread to contain pesticide residues because they can collect in the grain's outer layers.

To avoid these nasty ingredients, you should look for organic or traditionally made breads.

Benefits of Organic Bread
Organically baked bread is the natural alternative for people who care about their health and the environment. It is made from flour milled exclusively from organic grain and contains none of the various dough improvers and additives that are widely used in many mass produced breads.

The term "organic" refers to the manner in which the wheat has been farmed and turned into flour and bread. Organic farming uses more natural methods of treating the land during the farming cycle. And more importantly, it does not use artificial fertilizers and restricts applications of pesticides, insecticides or herbicides.

Nowadays, most organic bead bakers do not even use yeast, they prefer to allow the bread to rise on its own. Although it takes much longer, bread without yeast is much easier to digest because it contains lactobacillus, a Gram-positive rod-shaped bacterium that produces lactic acid essential for good digestion.

In addition to being yeast free, more and more the organic breads are dairy free as well, making them ideal for those who are lactose intolerant or following a strict vegetarian diet.

Does Organic Bread Taste Better?
Organic breads should not be substantially different from non-organic ones. In fact, people who have tried organic breads, find that they generally taste better mainly due to the purity of the ingredients. Commercial bread makers tend to simplify and speed up the bread making process that unfortunately, have caused the bread to lose its rich texture and nutrients.

I believe many people are likely to think that fresh bread must be soft, but the truth is exactly the opposite. Preservatives and additives make breads soft. Organic bread or traditional bread should feel firm when touched. So, if you come upon a loaf of bread that is soft, there is a high chance that it is filled with preservatives and additives.

Organic Bread Ingredients
All organic baked goods shall contain 95% or more certified organic ingredients. Only a few natural baking aids, such as vitamin C, calcium carbonate and raising agents are allowed. No hydrogenated fats or genetically modified ingredients are permitted. Sometimes, refined white sugar, artificial additives or dough improvers may be used.

Organic Breads Easily Available
Organic breads can be found at most local health stores. In fact, nowadays, the standard supermarket organic bread is made to be more like a traditional loaf, and may contain organic soya flour, fat or sugar, or added vitamin C.

While mass-produced or processed breads are much simpler to make and cost lesser, organic breads take more time to bake, but the taste and health benefits definitely outweigh the convenience and cheaper cost.

Making Your Own Organic Bread
Perhaps you might want to have a go at making your own at home. There is organic pre-mixed bread flour available which contains wheat flour, butter, shortening, sugar, milk powder, etc. This flour mix is ready to be baked because it already contains all the essential ingredients necessary to bake bread.

To further simplify the making process, you can even use a bread-making machine which is really easy to use. Just throw the ingredients in and turn it on. That's it, you have your own home-made bread.

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Organic Foods - Breakfast

Changing to an organic diet may not be easy and certainly is not going to happen overnight. So you should try and experiment whatever you feel like. Perhaps, you should begin with Breakfast, the most important meal of the day.

An organic breakfast offers the best possible start to the day, and it gives you that feel-healthy lift that comes from food you know you can trust.

What can you have for organic breakfast?

• Similar to normal bread, organic bread is a good, nutritious source of complex carbohydrate and vitamins. It does not have any hydrogenated fats, and in some minor cases, may contain refined white sugars, artificial additives or dough improvers. For variety, choose different kind every week. (Advice: Just be aware that organic bread has a shorter shelf life because of its lack of chemical preservatives.)


• To make breakfast more interesting, you can have varieties of organic cereals that are rich, nutty, and completely natural with no unwanted artificial extra ingredients. Kids can also have organic cornflakes and crunchy. (Advice: something certified organic does not mean it is super healthy. Breakfast cereals can actually have higher fat, salt and sugar contents that non-organic versions. So you need to read the labels)


• Adults with busy days ahead of them may prefer organic porridge. Porridge has a low glycaemic index score which means it gives a slow, sustained release of energy, helping you to feel fuller for longer.


• Organic muesli are made from their own organic oats, rye and barley, and available loose or pre-packed.


• Organic milk comes from organically raised cows that graze organic pastures supplemented with natural feeds and that receive no routine antibiotics. Recent research from Aberdeen University showed that organic milk can contain almost 75% more of the essential fatty acid omega 3 than ordinary milk. This thanks to a higher proportion of clover forage in the diets of organic cows. Organic cheese is thought to contain even more Omega 3 than milk.


• Organic soya milk, rice milk and almond milk drinks are creamy, if you are looking for dairy-free alternatives for milk.


• Spread your organic toasts with organic jams or marmalades that are sweetened with honey, apple juice or agave syrup instead of sugar.


• Mixing chopped organic fruits with creamy organic yoghurts can be an excellent meal to begin your day with. Organic fruits and vegetables contain higher levels of vitamin C, essential minerals and antioxidants than non-organic types.

Tips for Parents
Some studies have found strong link between eating breakfast and improved learning, a better ability to concentrate, less irritability, more energy, less likelihood of overeating during the rest of the day and a general feeling of well-being.

Eating the right food at breakfast time will stabilize blood sugar levels, making it less likely that your child will crave a boost from sugary, high fat or processed foods later.

The foods to avoid at breakfast most of the time are the sugary and over processed ones, such as chocolate spread, croissants, muffins, cereals bars and pastries. Although they may go down well with your child, they tend to lead to craving for yet more sugary, over processed foods by mid-morning.

Try to give your child a combination of slow-releasing carbohydrates and protein which will help to keep him/her full and offer a steady supply of energy until lunchtime. For examples:

• Wholegrain cereal served with chopped banana and semi-skimmed milk
• Bacon (non-smoked, lean bacon with fatty rind trimmed away) sandwich for older children
• Unsweetened porridge, try the plain type with half semi-skimmed milk and half water, and add chopped fruits or raisins instead of sugar or honey.
• Wholegrain, multi-grain, seeded or fruit toast with low sugar peanut or other nut butter, cream cheese or ham slices.
• A pot of natural bio-yogurt with fruit and muesli.

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Organic Food - Why Are We Sicked?

Generally, there are only two main sources why we get sicked

Reason #1 - We catch a virus or bacteria.
We will pick up thousands of bacteria and viruses throughout your life and that's natural. Our body immune system is designed to counter or handle the bacteria or virus. Our immune system is effective only when our body is in balance, a state known as homeostasis, and we will never get sick because of a virus or bacteria. On the other hand, if our body is not in balance, our immune system becomes too weak to fight off the virus or bacteria, and so, we can get sick more often, more severe and for longer period of time.

Reason #2 - Our body develops an illness or disease
We can have illness or disease such as heart disease, diabetes or cancer because something in our body is not working properly. This is a result of too much toxin getting into our body which affects our body pH level. When our body pH is alkaline, we virtually can never get sick. However, when we are toxic, our body becomes highly acidic, which means that we are susceptible to illness and disease. Every patient who has cancer is found to has a low pH level i.e., too acidic!

One of the sources of causing our body to be imbalanced or highly acidic is what goes into our body or what we eat.

Sadly, today, almost all kinds of man-made or man-grown food contain toxic synthetic chemicals.

Let's be practical, food manufacturers or farmers are in food business and in order to make profits, they have to sell more of their products at lower cost. For example, to produce more crops in shorter possible time, a farmer will use chemicals fertilizers, pesticides and herbicides to ensure that his crops grow faster and are not easily destroyed by pests.

That's why if you are going to eat fruits and vegetables or any food for that matter, it is important that they are organically grown without any toxic chemicals for personal healths.

For the coming posts, I will share with you on organic food.


Let's Learn & Experience Organics for Better Personal Health & Our Planet Wellness