3 Ingredient Mac and Cheese (Delicious)

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

Frequently Asked Questions

Are organic foods better?

According to the Environmental Working Group, organic vegetables and fruits had half the amount of pesticides as non-organic. Organic strawberries contained four times more pesticides that their conventional counterparts, and organic apples contained eight percent less.

Some studies also suggest that eating organic food helps reduce your exposure to toxic metals, such as mercury and lead. A study concluded that children who ate organic meat had 33% lower levels of blood lead than those who didn’t. Another study concluded that pregnant mothers should avoid eating conventional fish because of the high levels mercury.

Organic food seems to be safer than the non-organic. Experts recommend eating fresh fruits and veggies whenever possible to reduce the chance of developing cancer.

What is an Organic Food Producer?

Organic food producers make products that are organically grown. These foods include fruits and vegetables, grains, as well as dairy products.

Organic food production happens on farms where crops have been naturally nurtured. This includes soil preparation, crop rotation, and pest management.

For an agricultural product to be considered organic, it must meet strict criteria set out by the USDA (United States Department of Agriculture).

These guidelines are designed to ensure consumers have access to safe, healthy and nutritious food.

The benefits of eating organic range from lower levels of pesticide residues and heavy metal contamination to higher nutrient content and better flavour.

USDA Organic Products must have the "USDA Certified organic" label.

This certification means that the product meets standards established by the National Organic Program.

Organic food not only makes us healthier but also helps to protect the 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 reduces pollution runoff.

It also improves air quality because harmful gases like ammonia and nitrates are less likely to build up in the atmosphere.

There are many types of organic farming, including conventional, regenerative, agroecological, and permaculture.

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 promotes biodiversity.

Agroecology is concerned with sustainable relationships between humans, plants, animals, and the environment.

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

Are organic meats better?

If you've been paying attention for any time, you probably already know the answer to this question. The problem is that organic food is increasingly popular, but conventional food continues its decline.

Organic foods are becoming more popular because they are better for us. Organic products are not only safer for our health but also reduce pollution and waste.

There are two sides to the coin. Organic produce takes longer to grow, and it requires more resources. Organic food is more expensive than non-organic.

Organic meats can be more expensive that those from conventionally raised animals. However, there are ways to reduce these costs without sacrificing quality.

Buy locally to save money. Locally grown fruits and veggies help to lower prices because farmers get incentives to grow good crops.

A great way to save money is to search for deals. There are often discounts offered when purchasing organics.

Consuming less meat is another way to save cash. Meat production can be costly due to the feed needed to raise livestock.

Organic food is healthier for the planet and our bodies than conventional food, but it's important to not overlook its cost.

Why should I choose organic?

The health risks of conventional agriculture include asthma, allergies and diabetes. It is important to make informed choices about food purchases.

The Environmental Working Group (EWG) offers the following tips on how to pick "cleaner" food:

When possible, buy organic fruits and veggies

Look for USDA organic labels on meat, poultry, eggs, milk, cheese, yogurt, butter, and honey.

Avoid processed foods labelled "natural"/ "no additives."

Be sure to read all ingredient labels. If an ingredient doesn't appear on the list, it could be added to the product during processing.

Frozen and canned meats should be preferred to fresh. Many frozen and canned foods contain less nutrients, like high fructose Corn Syrup.

How do I find out if my produce's organic?

These are the labels you should look for to ensure you are purchasing organic produce

USDA Organic Certified: Produces certified by USDA as 100% organic.

Certified Naturally-Grown - Produce which has passed strict organic practices requirements, but not yet received USDA certification.

Pastured/Free Range - Produce from animals who live outdoors and graze freely on grass and herbs.

These labels indicate whether the product meets certain criteria.

• No pesticides or synthetic fertilizers
• No genetically modified organisms
• Animals are never given antibiotics
• The animal is never given any hormones
• No growth-promoting drug
• No feed additives
• No artificial ingredients
• No irradiation
• No sewage sludge
• GMOs prohibited
• There have never been any antibiotics given.
• No hormones ever given
• No growth-promoting drugs
• No feed-additives
• No artificial ingredients
• No sewage solids (if it's not GMO).
• No irradiation

I hope this article has been helpful.

Statistics

• 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)
• 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)
• Brands participating in this challenge are committed to using 100 percent sustainable cotton by 2025.[5] (en.wikipedia.org)
• To provide the highest quality products and services to every customer, with a dedicated workforce that puts the customer first and takes the extra step to achieve 100% customer satisfaction and loyalty. (hollinsorganic.com)

External Links

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• Organic Industry Survey


• U.S. organic revenues soared to nearly $62 Billion in 2020

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• eCFR :: Home

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• EWG's 2022 Shopper’s Guide to pesticides in produce


• Clean Fifteen(tm) Conventional Produce with the Least Pesticides

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• Organic food and the impact on human nutrition: A comparison of the status-quo and potential research - ScienceDirect


• Technical note: Simultaneous analysis of vitamin and carotenoid content in milk from cows fed total mixed rations. Xanthophyll detection is possible - ScienceDirect

How To

Organic foods: Are they healthier and more nutritious than conventional food?

Organic foods are produced without the use of chemical pesticides and synthetic fertilizers. They are grown under natural conditions without artificial inputs such as fungicides, insecticides, herbicides, hormones, antibiotics, or genetic engineering. Cover crops, crop rotation, crop rotation, composting animal manure as well as recycling wastewater are all organic farming practices.

In 2002, USDA National Organic Programs (NOP) were established to regulate the production and handling of organic products that are sold in the United States. NOP regulations assure that organic agricultural products comply with the Federal Food, Drug, and Cosmetic Act. Additionally, organic products must not contain prohibited substances like pesticide residues or genetically modified organisms.

There are two types available in the U.S. for producers who want their products to be labeled "organic". One for farmers and ranchers, and one 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. 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. In 2013, organic agriculture accounted for $4.7 billion in sales. This represents a 23-percent increase over 2009. During this time, grocery store sales increased by 12 percent. Spending on organic produce directly increased by 29.9%, while meat, poultry eggs, and seafood spending grew only by 1%.

While organic food may be more expensive, consumers think its superior quality justifies the higher price. According to a 2015 survey conducted by Consumer Reports, 88 percent of respondents said they would pay more for organic food if it meant higher nutritional value. Health Affairs also published a study showing that organic foods are less likely for people to get heart disease, diabetes, cancer, or obesity.

Although organic foods are not proven to prevent or treat certain diseases, some research suggests that they could improve overall health and reduce exposure to pesticides. In 2010, a review that included 31 studies concluded that organically-raised beef had lower levels of parasites and toxic chemicals than conventionally reared beef. Similar conclusions were reached in a separate analysis of 11 other studies published in 2012.

The Environmental Working Group's 2014 report examined data from the Department of Agriculture’s Agricultural Marketing Resource Center. It found that foodborne illnesses caused by E.coli, salmonella and listeria monocytogenes and verotoxin producing E.coli O157:H7 declined when organic and non-organic chickens, meat, lamb, dairy, and cheese were compared. The report also pointed out that E.coli 157 caused human illness declined in both children and adults following 2006 when USDA established stricter organic standards.

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