Why Eat Organic
Organic food is grown without chemicals/ GMOs, hormones, antibiotics, radiation, or synthetic pesticides or fertilizers. Even if it’s “processed,” it’s still better than conventional processed food.
Why Organic Food is Healthy
Three Levels of Organic:
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OG1 – 100% Organic = NO GMOs “USDA Organic”
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OG2 – 95% Organic “Certified Organic”
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OG3 – 70% Organic – “Made with Organic Ingredients”
Certifications:
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New Certification for "Certified Naturally Grown"
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Don't trust labels of "Natural" or "Healthy" as they are unregulated
Cost of Organic Food:
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Key: Take it slow.Be patient and persistent in slowly
changing your food & household products. -
Consider Long-term cost of eating chemicals and GMOs
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Medical bills, Supplements, Cost of special “allergy” food, etc.
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Buy Bulk Food – “Bulk Beans, Gains, Flour; 10% off cases @TSM
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Buy “whole” foods – more nutrition, more value
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Make a meal plan each week
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Eat at home!
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Get family involved
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Share Cooking with a Friend (at home or work)
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Why Some Food is Not Healthy
Processed Food:
"Changing food from natural state" ex: white rice
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Purpose: extending shelf life, make more sweet “white” flour for cakes
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Examples: white breads, lunch meat, crackers, packaged desserts
Most Conventional Food:
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Grown with chemicals: synthetic pesticides to keep bugs/weeds away
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Learn more about glyphosates: dangers and alternatives and cancer-related lawsuits
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Chemicals sprayed on the plants stay on the food we eat
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EPA: 60% of herbicides, 90% of fungicides, and 30 % of insecticides are carcinogenic
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Antibiotics fed to animals come to us in the meat we eat
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Also: hormones, radiation, synthetic fertilizers
Genetically Modified Organisms (GMOs):
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Plants whose genes have been altered to exhibit a desired trait
EX: Herbicide tolerant crops – crops can withstand herbicide application OR Pesticide producing plant – bugs eat it and die -
Learn more about GMOs: dangers, labeling, and what TSM is doing
