Healthy Choices
Posted July 24, 2007 by Joan Shumaker
There is much discussion today regarding "organic" vs "conventional" foods. It is just about impossible to to find a grocery store that doesn't give the buyer these options. So what's the big deal?
Here are some answers to questions people frequently ask regarding organic:
Why is organic more expensive?
This is due to several reasons.
"Conventional" farmers receive subsidies from the federal government. Years ago, the federal government wanted to provide incentives to farmers to use new chemicals to increase their crop production.
Certified organic farmers do not receive these government subsidies. They are also subject to very stringent guidelines (which are costly) in producing their crops. If there is a particular problem one year with insects or diseases, these farmers have to decide whether or not to use chemicals to preserve some of their crops (which would no longer be sold as organic and the ground will take years before it can be "recertified" for growing organic) or just accept a lower production on that crop that year.
Why should I buy organic?
Organic produce, overall, has more nutrition than conventionally-grown produce. Buying smaller amounts of organic produce to fit your budget gives you more than buying organic produce. In addition to lower or missing nutrients, there is concern over the effects of chemicals in our foods in contributing to diseases.
What is the difference between organic and certified organic?
Certified organic produce is produce that not only is grown without insecticides and pesticides but has also been certified by various agencies who have very strict guidelines. Organic produce (not certified) is produce that is grown using organic practices but have not undergone the certification process. Organic produce, especially if you know the producer and confident in their practices, is still a better choice than conventional produce. View the "dirty dozen" list.
The Anatomy of a Truly Fresh Strawberry
Posted May 16, 2009 by Joan Shumaker
Today I purchased 7 lbs. of fresh, organic strawberries from a local farmer. These strawberries were picked yesterday at their peak--i.e., fully riped. I paid a premium price ($6/lb.). If you had accompanied me to the market and saw these strawberries, you might think I was crazy!
You see, these strawberries were not the bright, lighter color red ones you see in the supermarkets. They are a very deep, almost raspberry colored berry. They appear, according to our supermarket accustomed eyes, to be overripe--too ripe to waste money purchasing. And they have not been pre-washed, either.
So why did I buy them? Well, I must admit, a few years ago I wasn't completely sold on the idea. I knew that produce in the groceries stores are picked BEFORE they are completely ripe (lost of nutrients). That there could be a 2 to 3 week lapse between harvest and table (more lost of nutrients). BUT, what I was overlooking was the INSIDE of the strawberry. I forgot that a fully ripe strawberry is red INSIDE and OUT. The store bought ones may look gorgeous on the outside, but inside they are WHITE--not RED. And, more importantly, the taste is incredible!
So, the next time you venture to a local farmers market, buy some of those seemingly less than perfect strawberries. Take them home. Rinse them quickly under a light spray of running water. Bite into them, savoring the flavor. And take a look at the INSIDE of the strawberry. Know that you are getting the full benefit of what a strawberry has to offer! Visit The World's Healthiest Foods web site to learn more.