Twin Flame Reading

Saffron is our love affair; a culinary crescendo that evokes a warmth of its own. But cooking is so much more than a single ingredient — it’s also about respect. It’s about respecting people from different cultures who dedicate their lives to creating something extraordinary with every dish they serve; family meals or five-star restaurants alike.

And that’s why we’re inviting everyone to join us – to share their recipes, explore new flavors and be part of something special. We know everyone has something delicious to offer!

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

Frequently Asked Questions

Are organic foods better?

According to the Environmental Working Group's recent report on pesticide residues within foods, organic fruits & vegetables contained nearly half of the pesticides that non-organic varieties. The Environmental Working Group found that organic apples contained eight-times less pesticides than other non-organic fruits, and organic strawberries had fourfold more than their conventional counterparts.

Studies have also shown that organic foods reduce the risk of mercury and lead poisoning. One study found that organic meats had 33 percent less lead in children than the levels of those who did not eat them. Another study concluded traditional fish should not be consumed by pregnant women, due to high mercury levels.

Organic food seems to be safer than the non-organic. However, to reduce your risk of cancer and other diseases, experts recommend choosing fresh fruit and vegetables whenever possible.

How do I know if my produce is organic?

These labels will help you ensure that organic produce is purchased.

USDA Organic Certified - Produce certified by the USDA as being 100% organic.

Certified Naturally Grown - Produce that has passed strict requirements for organic practices but has not yet received certification from the USDA.

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.

• There are no synthetic pesticides or fertilizers
• There are no genetically modified organisms
• The animal is never given antibiotics
• The animal is never given any hormones
• There are no growth-promoting drugs
• No feed additives
• No artificial ingredients
• No irradiation
• No sewage sludge
• GMOs prohibited
• Never gave antibiotics
• No hormones ever given
• No growth-promoting drugs
• No feed-additives
• No artificial ingredients
• No sewage sludge (if it's a non-GMO)
• No irradiation

I hope that this article was useful!

Why should I go organic?

Conventional agriculture has been linked to several health problems, including asthma, allergies, obesity, diabetes, cancer, birth defects, hormone imbalances, and other diseases. Make healthy food choices.

The Environmental Working Group offers these tips:

Always buy organic fruits & vegetables.

USDA organic labels are required for meat, poultry, eggs and milk.

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

Be sure to read all ingredient labels. If an ingredient isn’t listed, it might be added during processing.

Choose fresh meats over frozen or canned ones. Many frozen and canned foods contain less nutrients, like high fructose Corn Syrup.

How do you know if your food is organic?

If you ask any chef, he'll tell you there's nothing more important than fresh ingredients. This is because eating well makes us feel better.

The same goes for our food. Organics can be traced back to their source and whereabouts. It was 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.

There is no art in growing organic crops. You have many options to safely grow them.

Sometimes, organic farming is called sustainable agriculture. Organic farming is more sustainable than traditional methods and provides all the nutrients necessary to sustain life.

Organic farming methods include crop rotations, composting manure and cover cropping. These techniques prevent soil erosion while improving water quality.

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

Two types of certification programs are available for organic products. One is certified under the USDA National Organic Program. The other is certified independently by certifying authorities. Both require strict compliance with organic standards.

USDA seals or O Seals can be applied to organic products. This symbol indicates that the product meets federal requirements.

Why is organic food important

Our health is dependent on organic produce. Organic produce is the best way to eat healthy foods. Not only is it better for us, but it's also more environmentally friendly because it doesn't rely on pesticides and fertilizers.

Organic farming uses natural methods to grow crops without harmful chemicals. This means fewer environmental pollutants, making it safer for humans and animals. When you choose organic food, both you and the earth are protected.

But organic food offers more than just health benefits. We all know the negative effects that processed foods can have on our health. You might not know this, but organic fruits and vegetables don't have to be treated with chemicals. It means that organic fruits, vegetables and other foods are fresher tasting, more vibrant and last longer.

It's because organic is healthy for you and the planet. It's healthy for you and the planet.

Statistics

• 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)
• 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)
• 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)
• 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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• eCFR :: Home

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• EWG's 2022 Buyer's Guide to Pesticides In Produce


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

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• Home


• Organic Enforcement

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• USDA

How To

Organic foods: Are they safer and more nutritious?

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 methods include crop rotation, cover, composting animal manure and recycling wastewater.

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. Organic agricultural products must be produced in accordance with federal standards as set out by the Federal Food, Drug, and Cosmetic Act. Furthermore, the NOP rules require organic products to be free of banned substances such as pesticides residues and growth hormones.

Two types of certification programs are available in the United States for producers who wish to have their products labeled organic. One is for farmers and ranchers; one is for manufacturers. Each program requires an annual audit of operations to ensure compliance with strict standards. There are several certifying organizations that offer these services. These include the CCOF Certified Organic Farmers & Ranchers as well as Quality Assurance International and the American Grassfed Association. The three organizations all provide verification by third parties that farms have followed strict guidelines for environmental stewardship as well as labour practices and the care of livestock.

The USDA's Economic Research Service estimates that organic agriculture was responsible for $4.7 billion of 2013 sales. It was a 23 percent rise in retail spending for certified organic products since 2009. This period saw a 12 percent increase in grocery store sales. Spending directly on organic produce grew by 29 percent while that on meat, poultry, eggs and seafood only grew by 1 percent.

While organic food may be more expensive, consumers think its superior quality justifies the higher price. Consumer Reports conducted a 2015 survey and found that 88% would pay more if organic food had better nutritional value. Another study published in Health Affairs found that people who eat organic foods are less likely to suffer health problems like cancer, diabetes, obesity, asthma, heart disease, and depression.

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. According to a 2010 review of 31 studies, organically raised beef showed significantly lower levels in toxic chemicals and parasites than conventionally produced beef. A separate analysis of 11 studies published in 2012 reached similar conclusions.

The Environmental Working Group produced a 2014 report that compared organic and non-organic chickens, pork, beef and lamb. After 2006, when USDA required stricter organic standards in animal raising for human consumption, the group noted that E.coli O157 was less common among children and adults.

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