This Makes You A Rebel Now

Our aim goes far beyond delving into recipes and teaching culinary techniques; we intend to promote sustainable eating as an essential part of preserving humans’ relationship with nature. As such, we invite anyone who shares this same conviction or has a secret family recipe they would like to share with the rest of us to visit us online or contact us at [email protected] for all collaborations and submissions. Let’s show appreciation for those that dedicate their lives using natural deliciousness to establish meaningful human bonds through cuisine!

For now, love yourself and enjoy this one ... 

Frequently Asked Questions

Is organic food healthier?

There are two types, those we grow our own and those we purchase from another source. Although there are exceptions to each category, most of the answers to your question are yes. Organic food is healthier as it doesn't contain any harmful chemicals or pesticides, herbicides and preservatives.

Organic food can be found in supermarkets throughout North America, Europe and Asia. Organic food can now be found in many grocery stores making it easier for shoppers to choose organic products.

Organic food is better tasting and healthier because it contains more vitamins and minerals. Organics are often grown without pesticides and synthetic fertilizers. This means that they do not pollute the soil and water sources.

Organic farming is regulated by the USDA. Farmers must follow strict guidelines to ensure safe eating. There are currently over 30 million acres of US farmland certified as organic.

As an added benefit, organic food is often much cheaper than conventional food. Organic food is often cheaper than conventional food because it contains the same amount calories, protein, as well as nutrients. Organic farms are able to charge lower prices for their crops because they don't have to purchase expensive chemical inputs like insecticides and fungicides.

According to Environmental Working Group, organic food can be 10 percent cheaper per pound when compared to conventionally produced food. You can make a change to organic food if your family is concerned about their health.

Organic food is becoming a popular option to the standard American diet. Organic food is not only available in gourmet restaurants and specialty markets, as many people may believe. Organic food can easily be found in any regular grocery store across the United States.

Recent years have seen a significant increase in organic food sales. Organic food market value in the US increased from $21 billion to $43 billion in 2007 to reach $43 billion in 2012.

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. Organic strawberries contained four times more pesticides that their conventional counterparts, and organic apples contained eight percent less.

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. A second study found that conventional fish should be avoided by pregnant women due to the high levels of mercury.

Organic food tends to be healthier than nonorganic. However, to reduce your risk of cancer and other diseases, experts recommend choosing fresh fruit and vegetables whenever possible.

What is an organic food producer?

Organic food producers create products that are grown without pesticides and chemical fertilizers. These foods include fruits, vegetables, grains, and dairy products.

Organic food production occurs on farms that have their crops grown naturally. This includes soil preparation, pest control, and crop rotation.

USDA (United States Department of Agriculture), has strict requirements for agricultural products to be certified organic.

These guidelines ensure that consumers can access safe, wholesome, nutritious food.

Organic food has many benefits, including lower pesticide residues and higher levels of heavy metal contamination as well as better nutrition and flavor.

USDA Certified Organic products must be labeled with the seal "USDA certified organic".

This certification indicates that the product meets the requirements of the National Organic Program.

Organic food is not only healthier for us, but also protects our environment.

Organic farming techniques conserve water and land. Organic methods also reduce greenhouse gas emissions that can cause climate change.

Organic agriculture uses fewer chemicals, and less pollution runoff.

Because of this, harmful gases such as ammonia and even nitrates will not build up in the air.

There are many types and varieties of organic farming.

Conventional farming involves the use artificial inputs such as fertilizers and pesticides.

Regenerative agriculture uses cover crops and green manures to improve soil quality. It encourages biodiversity.

Agroecology focuses on sustainable relationships between people, plants, and animals.

Permaculture encourages self-sufficiency by creating systems that are similar to nature.

How can you tell organic food from non-organic?

Fresh ingredients are essential for any chef. We feel better when our food is good.

This is true for food as well. We know where our organic food came from and how it has been grown. We also know that organics were not treated with harmful chemicals.

Organic foods are made without the use of synthetic pesticides and fertilizers, hormones, steroids, antibiotics, or genetically altered organisms (GMO). These substances are forbidden for organic farmers.

However, organic farming is not an easy task. There are many methods to safely grow them.

Sustainable agriculture is sometimes called organic farming. This is because organic farming uses less resources than conventional methods but provides enough nutrients for life to last.

Organic farming practices include crop rotations and cover crops, manure composting, intercropping, and cover cropping. These practices help to prevent soil erosion and improve water purity.

They also reduce chemical pollution of waterways. Since most of us live in urban areas, we can find local farms that raise organic produce.

There are two types for organic products certification. One is certified by the USDA National Organic Program, and the other is certified by independent certifying agencies. Both require strict organic standards to be adhered to.

USDA seals, or O Seals, may be attached to certified organic products. These symbols indicate that the product meets federal requirements.

What's the difference?

Organic food is produced without pesticides, chemical fertilizers, sewage sludge, irradiation, or genetic modification. Organic farming practices support soil health, water quality, and animal welfare.

Inorganic food is grown with pesticides and chemical fertilizers. Radiated foods can be treated with radiation. Genetically modified organisms (GMOs) are created by biological engineering techniques.

"Natural" is sometimes used interchangeably in the context of "organic." But natural does not necessarily imply organic. Natural products can also be labeled with synthetic ingredients.

Organic produce is more nutritious than traditional produce due to the fact that it contains less harmful chemicals and pesticides. In addition, organic farmers do not use artificial fertilizers, hormones, antibiotics, or pesticides.

Statistics

• According to a study performed by consumerreports.org, organic products, compared to non-organic products, ranged anywhere from 13 percent cheaper to 303 percent more expensive. (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)
• Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)
• As for organic meat, regulations require that animals be raised in living conditions that accommodate their natural behaviours (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones. (usda.gov)

External Links

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• Organic Industry Survey


• U.S. Organic Sales grew to an all-time high of $62 billion in 2020

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• Home


• Organic Enforcement

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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

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• The health effects of organic foods and their impact on the human body: A review of the status quo and future prospects of research – ScienceDirect


• Technical Note: Simultaneous carotenoid- and vitamin analysis of milk coming from total mixed ration-fed cattle optimized for xanthophyll discovery - ScienceDirect

How To

Organic food: Are they healthier and better for you?

Organic foods are produced without the use of chemical pesticides and synthetic fertilizers. They are grown naturally without artificial inputs such pesticides and herbicides. Organic farming practices include crop rotation and cover crops, the composting of animal manure, the recycling of wastewater, as well as integrated pest management (IPM).

The USDA National Organic Program (NOP) was established in 2002 to regulate the production, handling, processing, labelling, sale, and distribution of organic products sold in the United States. NOP regulations ensure organic agricultural products conform to the Federal Food, Drug, and Cosmetic Act. The NOP regulations also require that organic products are free of prohibited substances such as pesticide residues and genetically modified organisms.

For producers in the USA who want their products "organic", there are two kinds of certification programs: one for farmers or ranchers and one for manufacturers. Each program requires an annual audit of operations to ensure compliance with strict standards. Many certifying agents offer this service, including CCOF Certified Organic Farmers & Ranchers (QA International), American Grassfed Association, and Quality Assurance International. All three organizations provide third-party verification of farms' adherence to strict guidelines regarding environmental stewardship, labour practices, and livestock care.

According to USDA's Economic Research Service in 2013, organic agriculture generated $4.7 billion in revenue. Retail spending on certified organic products reached nearly $1.5 Billion in 2013. This is a 23 per cent increase from 2009. During this time, grocery store sales increased by 12 percent. Direct purchases of organic produce saw a 29 percent increase in spending, while seafood, meat, poultry and eggs experienced a 1 percent growth.

While organic food costs more, consumers say its quality justifies the added expense. Consumer Reports found that 88 per cent of respondents would be willing to pay more for organic food if the nutritional value was higher. A Health Affairs study also found that organic food consumers are less likely to develop health problems such as diabetes, cancer, obesity, heart disease, depression, and other diseases.

There is no evidence to suggest eating organic foods can treat or prevent any diseases. However, some studies have suggested that they might be beneficial for your health as they may reduce your exposure of pesticides and contaminants. 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 conclusions were reached in a separate analysis of 11 other studies published in 2012.

According to a 2014 report by the Environmental Working Group, the incidence of foodborne disease caused by E.coli, salmonella or listeria monocytogenes, E. coli and E. coli O157H7 was lower when organic chicken, non-organic pork, beef, lamb and milk were compared. 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.

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