The Health Benefits of Eating Organic Food

So, you've seen organic produce in the grocery store, organic labels on packaging, and heard about organic food on the news. What exactly does it mean to be USDA certified organic?

Organically certified foods are grown without pesticides, synthetic fertilizers, GMOs, radiation, or growth hormones as well as free from other unnatural growth methods.

Organic

Alright, so does that mean organic foods are healthier?

The Health Benefits of Eating Organic Food

Yep.

Foods grown organically have a higher nutritional value than foods that are not. Organically grown fruits and vegetables potentially contain 40% more antioxidants and organic milk potentially contains 90% more antioxidants according to a Newcastle University study.

Not only do these foods have more nutrients, they also contain less chemicals. The chemicals often sprayed on crops are meant to kill other life forms, and while humans may not die from consuming them, these chemicals can still be very detrimental to our health.

Non-Organic foods that were grown using radiation methods can change the chemistry of the food itself, potentially even promoting cancer.

Foods that were not grown organically can be genetically modified, meaning that they are different than the food you are intending to buy. A genetically modified apple is structurally different than a non-genetically modified grown apple, and our bodies were not meant to process and run on genetically modified food.

Yes, organic foods generally are more expensive than other foods. This is because organic farmers do not receive subsidies and organic farming is more labor intensive and time-consuming.

Many people believe that organic foods taste better than other foods. I tend to agree, in part because non-organic foods can be grown with quantity and ship-ability in mind rather than taste.

Something else to consider when deliberating between organic or not is the cost to the environment. Growing food with toxic chemicals creates runoff that can damage nearby water sources. When chemicals are used to grow food, the land can be harmed to the point of the soil becoming infertile.

Not only produce can be labeled as organic. Animal products can gain the certification as well. Organic meat generally means that the animals were treated well, and ate higher quality feed in addition to being free to graze pastures.

Often times, organic produce can be less appealing the eye. But don't let appearance fool you...try eating them before discounting them. You may find that you feel better and that the food actually tastes better.

Investing in your health pays off in the short term and long term, and buying organically grown foods is a good way to do that.

The Health Benefits of Eating Organic Food

Ben Hirshberg

BenHirshberg.com

Healthy Eating - Silverbeet

Recognized as a part of the Amaranthaceae family, Silverbeet or, Beta vulgaris cicla, as it is Botanically known, is often incorrectly called spinach. Spinach has a different Genus name of the same family. In many countries Silverbeet is more commonly recognised as Chard.

Silverbeet can be grown mostly all year round in most climates apart from the extremes of summer and winter. Silverbeet is generally pretty hardy providing it gets good drainage. Silverbeet will thrive in ground rich in organic matter. It can be sown directly in the soil or raised in pots for later transplanting.

Organics

Silverbeet is from the same Genus and species as Beetroot. Beetroot is grown typically as a root vegetable and silverbeet is grown only for its leaf and stalk. The leaves of Beetroot can also be eaten.

As a tender, plate vegetable (cooked or salad), Silverbeet can be harvested when the leaves are young. When the leaves are about 6 inches (15cm) long and before the typical curling of the leaf is an ideal time to pick. Leaves can be picked from about 2 inches in length for salad mixes.

Older leaves can grow more than 24 inches (60cm) and have curlier leaves. Leaves grown to this size are ideal for adding to Pasta sauces, stews and soups.

One of the most common cultivars is "Fordhook Giant". More recently cultivars have include many mixed coloured stems including orange, red, purple and the typical white.

Silver beet has a wide range of uses.

The young shoots around 2 inches long can be cut and used in salads with similar sized beetroot leaves, spinach and rocket. Toss with a dressing of crushed garlic, vinegar and olive oil.

Larger young leaves can be cooked and used as a side vegetable or shredded and mixed into salads with lettuce, cherry tomatoes and cubes of tasty cheese.

Larger leaves are ideal for adding to soups and stews. One of my favourite recipes with silverbeet is a traditional bolognaise sauce with 3 or 4 cups of finely shredded Silverbeet leaves. Allowed simmering for an hour or so and serving over penne or fettuccine.

The stalk of Silverbeet can be used with the leaf or it can be removed and cooked separately. The white stalk is ideal cooked with green beans or broccoli and eaten as a warm salad with a crushed garlic and olive oil dressing.

All leaves of Silverbeet, especially the larger leaves should be washed well to remove foreign bodies and insects that may have found home in the curly undersides of the leaves.

Healthy Eating - Silverbeet

Eric describes himself as being "Passionate about Organics". Eric is Married and has 2 Children. Eric and his wife Narelle represent Miessence Certified Organic Skin Care, Cosmetics, Home & Nutritional Products. www.buy-organic-products.com Silverbeet is an ingredient in In-Liven Probiotic Superfood.