Eating Organic vs. Conventional Foods

Eating organic has become an immensely popular habit for many families across the United States over the past decade. We see it in stores, on T.V., and hear that it is better for us. What exactly are the benefits of eating organic foods, though? Do we really know?

Before we get into all of that though, it’s important to know some of the difference between conventional and organic farming.

Some evidence has come from scientific research that organic fruits and vegetables are more nutritious than their non organic counterparts. According to these studies, some of the health benefits to eating organic foods are:

• Dramatically reduced pesticide levels in children’s bodies.
• Contains higher total antioxidants and beneficial phytonutrients (polyphenols and flavonoids)
• Organic milk and meat are high in omega-3 fatty acids and conjugate linoleic acid, which can help lower bad cholesterol and increase good cholesterol.

There are other benefits to eating organic aside from being good for your body:

• It’s good for farmers. Farmers often get sick from being in constant contact with toxic pesticides, herbicides, and chemical fertilizers. Eating organic also support small, local farmers.
• It’s good for animals. Organic practices ensure livestock are not given antibiotics or artificial growth hormones, and are kept strong and healthy through good nutrition and humane living conditions.
• It’s good for the environment. Chemicals that are used in conventional farming contaminate the soil, rivers, drinking water and air. Also organic produce comes from closer areas, which reduces the distance that carriers have to travel and leaves a lighter carbon footprint.

So how do you know that what you are buying at your grocery store is organic? If something is labeled 100 percent organic, then the product must be either completely organic or made of all organic ingredients. If a product is labeled organic or has the label below, then the product must be at least 95 percent organic.

There is still much research being done on the nutritional value of eating organic compared to conventionally grown products, not to mention that organically grown products are pricey right now. To keep costs low and still live a healthy lifestyle, keep these tips in mind:

• Select a variety of foods from a variety of sources.
• Buy fruits and vegetables in season when possible.
• Read food labels carefully.
• Wash and scrub fresh fruits and vegetables thoroughly under running water.

Happy eating!


Sources:

http://www.mayoclinic.com/health/organic-food/NU00255

http://www.stonyfield.com/healthy-people/health-tips-advice/why-eat-organic

Our Favorite Tasty Healthy Recipes this Week!

This week's Blossom Blogpost is all about delicious food that is healthy! We looked around the internet for great healthy recipes. Here are a few that we LOVED:

Waffle PBJ-Wich:

This quick "sandwich" will be a great way to start your day! The fiber and protein in the peanut butter will leave you feeling full for longer.

Directions:

• Prepare 1 whole-grain toaster waffle and slice in half.

• Spread with 2 tablespoons nut butter and layer 2-3 sliced strawberries on top in place of the traditional jelly (to cut down on sugar).

Grapefruite Sorbet:

We thought this would be a perfect low calorie summer treat now that the weather is getting warmer! Use your

Directions:

• Note: Requires ice cream maker and 5 1/2 cups of freshly squeezed grapefruit juice (about 6 large grapefruits)
• Combine 1 cup of grapefruit juice and 1 1/2 cups granulated sugar in a saucepan over medium heat.
• Whisk until sugar dissolves, cooking for about 5-6 minutes.
• Remove from heat and pour in a large bowl, mixing it with the remaining grapefruit juice. Refrigerate for 25 minutes, or until chilled.
• Once chilled, pour the mixture in your ice cream and churn according to the directions.
• After churning, pour in a container and freeze for 6-8 hours until frozen.
  
  
  
  
  
  
  
  

Fruit and Yogurt Parfait:

Parfaits are an easy, healthy and tasty snack for the morning, afternoon or for dessert! It's so easy that you don't even need a recipe. Just put your favorite non-fat yogurt in a cup then top it with your favorite seasonal fruit with some low-fat granola. Delicious and nutricious!

Sunny Summer "Fruit" Salad with Sunny Citrus Dressing:

Who doesn't like a nice big salad? We looked at a bunch of different sandwiches and decided on this one because of the brivant colors from the fruits in it!

Directions:

Makes one big bowl - serves four salad lovers

• Leafy Green Base:
• 5 cups baby romaine
• Fruit Mixture:
• 1 pint fresh raspberries
• 1 avocado, diced
• 1 1/2 cups fresh chopped pineapple
• 1 cup fennel bulb, thinly sliced
• 1 cup chopped radicchio
• 2-3 Tbsp sunflower seeds
• 2 Tbsp capers (optional)
• Sunny Citrus Dressing:
• 1/2 cup fresh squeezed OJ
• 2 Tbsp lemon juice
• 1/4 tsp coriander
• 1/4 tsp pepper
• 4 Tbsp olive oil
• To finish:
• Prep Fruit Mixture - Mix Dressing - Toss dressing with Fruit Mixture - pour fruit mixture over top salad base - serve!
  
  
  Many summer fruits are coming into season, so these recipes will be perfect to try!
  Let us know in the comments which ones you test out and how you like them.
  
  
  
  
  Sources:
  http://www.howsweeteats.com/2013/02/grapefruit-sorbet/
  http://kblog.lunchboxbunch.com/2011/05/dole-salad-summit-inspired-recipe-and.html

Eating in Season is in!

Thanks to the miracle of modern technology, we can eat summer oranges in the winter and chocolate covered strawberries in February. Just because we can, doesn't mean we should.

People today are experiencing an increasing number of food intolerances and allergies, higher levels of obesity, modern chronic diseases like type-2 diabetes and much more caused by modern day food practices.

According to natural health experts, eating seasonally has a variety of benefits and is crucial for a healthy lifestyle.

The nutritional value of eating food that is in season and out of season differs greatly. Researchers in Japan found that spinach harvested in the summer had three times more Vitamin C than those harvested in winter.

Eating seasonally is also easier on the wallet. Food products are less expensive when in season because they are in abundance and do not require as much processing. And they’ll taste better too!

Below is a list of foods and which season they are best in.

http://www.accomacinn.com/restaurant/2011/12/whats-in-season-now/

So eat seasonally! Teach your kids about foods and the seasons. Look forward to plum or peach season, and the wait will make them that much sweeter.

Read these articles for more information:

http://www.naturalnews.com/035575_seasonal_food_diet_health.html

http://ecohabits.net/benefits-eating-seasonal-foods/#sthash.1q0nZ7gZ.dpbs

sources: http://www.whfoods.com/genpage.php?tname=faq&dbid=28