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At Belovedsaffron.com we believe that every chef has something unique and delicious to share with their taste buds! If you have any special recipes or would like to contribute an article for our blog section, please don’t hesitate to contact [email protected].
We are devoted to promoting sustainable eating practices that respect cultures worldwide and inspire us with new flavors each day. Let’s work together towards bettering the Earth while enjoying scrumptious dishes!
For now, love yourself and enjoy this one ...
Frequently Asked Questions
Organic foods are better for us.
According to the Environmental Working Group's latest report on pesticide residues in foods, organic fruits and vegetables had nearly half the level of pesticides compared with non-organic versions. They found that organic apples contained eight times fewer pesticides than non-organic apples, while organic strawberries were four times cleaner than their conventional counterparts.
Other studies suggest that eating organic food reduces exposure to toxic metals like lead and mercury. One study revealed that children who ate organic meat had 33 per cent lower blood lead levels than their counterparts who didn't eat organic meats. Another study concluded conventional fish consumption should be stopped by pregnant women because it contains high levels of mercury.
Overall, organic food does seem to be safer than its non-organic counterpart. However, to reduce your risk of cancer and other diseases, experts recommend choosing fresh fruit and vegetables whenever possible.
Why should I go organic?
Conventional agriculture has been linked with many health problems including asthma, allergies. Make healthy food choices.
The Environmental Working Group (EWG), offers these tips to help you choose "cleaner" foods:
As much as possible, purchase organic fruits or vegetables
USDA organic labels can be found on meat, poultry (eggs, eggs), milk, cheese and yogurt as well.
Avoid processed foods labelled "natural"/ "no additives."
Check ingredient lists carefully. If an ingredient isn't listed, it may be added during processing.
Frozen and canned meats should be preferred to fresh. Frozen and canned foods often contain less nutrient-rich ingredients like high fructose corn syrup.
Are there health benefits to eating organic food?
Some organic foods may not prove to be good for you. For those who consume them regularly, however, they can offer certain health benefits.
Organic food is grown without the use of pesticides herbicides fungicides hormones antibiotics or genetic engineering. This means that organic produce is grown without harmful chemicals that could harm human health.
The use of additives in the processing process is also less common. Organic products are more nutritious than those made from non-organic ingredients.
Studies show that organic foods contain more nutrients and antioxidants than conventionally grown fruits and vegetables.
While organic farming is more expensive than traditional farming, it often produces better results. Organic agriculture encourages soil fertility, biodiversity and biodiversity.
This helps prevent erosion and conserve water. Organic farms also require less energy and fuel, as they aren't treated using toxic chemicals.
Many people are concerned that organic food is more expensive than regular foods. However, prices will vary depending on where one lives. Organic apples, on the other hand, tend to be more expensive that conventional apples.
If you take a look at the cost of a basket containing both types of fruits, you will see that organic is less expensive.
Do you want to go organic?
It all depends upon who you are. If organic food doesn't appeal to you, you shouldn't bother.
You can still buy organic food if your preference is for good tasting food. Organic foods are safer as most commercial growers use chemical fertilisers, pesticides, or genetically modified species (GMOs) to produce their crops.
Organic agriculture protects our environment by conserving natural resources and promoting biodiversity.
Statistics
- Nutrients like omega-3 fatty acids were up to 50 percent higher in organic meats and milk than in conventionally raised products.[3] (en.wikipedia.org)
- Brands participating in this challenge are committed to using 100 percent sustainable cotton by 2025.[5] (en.wikipedia.org)
- Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (en.wikipedia.org)
- When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)
External Links
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- The link between occupational pesticide exposure and cancer risk: A review: Journal of Toxicology and Environmental Health. Part B. Vol 15, No 4.
- Genetically modified food safety and public concerns: a review by Journal of Food Science and Technology
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- PubMed Assessment of the micronutrient compositions of plant foods from conventional and organic agriculture methods.
- Comparison of the total amount of phenolic and/or ascorbic acids in freeze-dried and dried marionberry, strawberry, or corn grown using conventional and organic agricultural practices - PubMed
How To
Organic foods: Are they safer and more nutritious?
Organic foods are grown without the use chemical pesticides or synthetic fertilisers. They are grown in natural conditions and without the use of any artificial inputs like fungicides or herbicides. Cover crops, crop rotation, crop rotation, composting animal manure as well as recycling wastewater are all organic farming practices.
In 2002, USDA National Organic Program was established. It regulates the handling, processing, labelling and sale of organic products within the United States. The NOP regulations ensure that organic agricultural products are produced according to federal standards outlined in the Federal Food, Drug, and Cosmetic Act. Organic products must also be free from banned substances, such as pesticides residues, growth hormones and irradiation.
The United States offers two certification programs for producers that want their products to be certified organic: one for farmers, ranchers and the other for manufacturers. Each program requires an annual audit of operations to ensure compliance with strict standards. This service is offered by several certifying agents, such as the CCOF Certified Organic Farmers & Ranchers or Quality Assurance International. These organizations offer third-party verification that farms adhere to strict guidelines about environmental stewardship and labour practices.
The USDA's Economic Research Service estimates that organic agriculture was responsible for $4.7 billion of 2013 sales. Retail spending on certified organic products reached nearly $1.5 Billion in 2013. This is a 23 per cent increase from 2009. The number of grocery stores that sold organic products increased 12 percent over the same period. Spending directly on organic produce grew by 29 percent while that on meat, poultry, eggs and seafood only grew by 1 percent.
Organic food is more expensive but the quality of organic food is worth it. Consumer Reports conducted a survey in 2015 and found that 88 percent of respondents would pay more for organic foods if they had higher nutritional value. Health Affairs published another study that found organic food eaters are less likely than those who consume conventional foods to have health problems such diabetes, heart disease and cancer.
Even though there is no evidence organic foods cause or treat diseases, some studies show that they can improve overall health by reducing pesticide and other contaminants exposure. For example, a review of 31 studies published in 2010 concluded that organically raised beef had significantly lower levels of toxic chemicals and parasites than conventionally raised beef. Similar results were also reached by a separate analysis of 11 2012 studies.
A 2014 report from the Environmental Working Group looked at data from the Department of Agriculture's Agricultural Marketing Resource Center and found that the incidence of foodborne illness caused by E. coli, salmonella, listeria monocytogenes, campylobacter, and verotoxin-producing E. coli O157:H7 decreased when comparing organic to non-organic chicken, pork, beef, lamb, milk, and cheese. The group also noted that the incidence of human illnesses due to E. coli O157 declined among children and adults after 2006, when the USDA started requiring more stringent organic standards for animals raised for consumption.
Resources:
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