Organic Eating Daily » Organic Foods

Eating Organic on a Budget

admin — Mon, 15 Mar 2010 23:44:24 +0000

These days, it seems as if you can hardly turn on the TV or your computer without hearing about the benefits of organic foods. And the truth is that there’s a lot to be said for eating organic. From a health standpoint, you’re ingesting fewer pesticides and unnatural chemicals. From an environmental perspective, you’re helping prevent toxic chemicals and greenhouse gasses from entering the ecosystem. But when you look at it from your wallet’s point of view, you might feel as if these benefits are out of reach.

Fear not! It is possible to eat healthy organic food on a budget. Let’s look at a few ways to get the best bang for your organic buck:

Prioritize Your Organic Spending

Although eating entirely organic is an admirable goal, it isn’t always a possibility – whether because you don’t have ready access to organic foods or because you simply don’t have the budget to shop at Whole Foods every week. Don’t let this stress you out – you can still reap the benefits of eating organic even if you aren’t able to do it 100% of the time.

For example, which product do you think has a higher probability of being contaminated with pesticides – an apple or a box of wheat crackers? Clearly, the more likely candidate is the apple, which has probably been sprayed with a variety of chemicals throughout its life.

Following this example, you’ll get the most value for your money if you focus your organic spending on items that are likely to carry the highest concentration of pesticides and other chemicals. In most cases, this means stocking up on organic produce and meats before most boxed goods, although you’ll want to tailor your spending plan to your family’s priorities. For example, if you go through gallons and gallons of milk each week, upgrade this one item to organic status. Or, if there’s a particular cereal you consume frequently, try to find an organic equivalent for this item before worrying about other products.

Check Out Local Farmers’ Markets

If you have a farmers’ market in your area, check it out – you’ll likely find an amazing selection of organic produce available for a fraction of what it costs in all-organic shops. But this isn’t the only benefit – in addition, you’ll have the chance to interact with the farmers themselves and learn more about where your food comes from. You’ll also help to cut back on fuel usage and emissions, as most chain organic foods stores actually ship their produce in from farms around the country, depending on which items are in season in your area.

Join a CSA Farm

A CSA (Community Supported Agriculture) farm is a farm-share program that enables you to “buy in” to an organic farm. For an upfront payment, you’ll own a “share” in the farm – once the farm starts producing during the summer, you’ll receive a heaping box full of farm-fresh goodies every week. Although the upfront cost may seem high, divide the cost over the number of weeks you’ll receive produce throughout the summer. You’ll likely see a significant cost savings over purchasing each item individually in an organic store.

The Difference Between Organic and Non-Organic

admin — Sun, 31 Jan 2010 21:17:51 +0000

There are only two ways to fill your dinner table: organic and non-organic. You are either feeding your family with the goodness of nature or a chemically injected, genetically altered version of nature’s best. Although it can be cheaper and quicker to accept the latter, the saying “you get what you pay for” is the truest statement ever used in this context. It is true that organic versions of most foods are slightly more expensive; this is because the farmers and producers of these foods are using more expensive methods to give you the best quality. It does cost almost twice as much to grow a crop of organic produce but the health effects are well worth the price. The non-organic version of most produce is either riddled with chemical fertilizers, pesticides, herbicides, or genetically altered to be disease-free and pest-free.
Tomatoes, potatoes, corn, soy, yellow squash, papaya, and certain oils are more than likely genetically engineered. Most unlabelled, non-organic produce is guaranteed to be altered genetically. The problems do not lie in the farmer’s fields alone. Most non-organic meats are tainted with chemical residues.
The differences are like night and day. With the conventional farmer the growth of their plants are promoted with strong chemical fertilizers, most of which poison and deplete the surrounding soil. The organic farmer uses a wide array of natural fertilizers, to not only promote the health of the plants, but also the health of the soil; compost or natural manure are the most commonly used natural fertilizers. A conventional farmer will readily use dangerous chemical insecticides to reduce pest infestation and disease. The organic farmer will use unconventional methods such as specific insects and birds, mating disruption methods, or general traps in order to reduce pest infestation and disease. These methods can be more costly, but the benefits are noted not only in the surrounding environment, but also in the quality and safety of the plants. Conventional farmers also use chemical herbicides to keep weeds at bay. The organic farmer will rotate crops, till the land, hand weed, or even lay mulch to manage weeds. The harmful chemicals used by conventional farmers remain on the plants even as they reach the stores from which they are purchased by consumers; most chemicals are created in such a way that wind and rainfall do not remove the chemical from the skin of the fruit/plant.

Organic Meats

admin — Mon, 14 Dec 2009 19:23:10 +0000

One of the most important organic products to purchase is meat. No matter what type, cut, or variation of meat you prefer the importance of buying organic meat is obvious. The inescapable truth behind non-organic meat is a hard truth to accept. The average American has a vision of what a farm looks like. When we think about a cattle farm we envision fields with cattle running free, troughs of clean water, green grass for grazing as far as the eye can see.

The only problem with this vision is that it has been more than one hundred years since the average farm was operated in this way. The sickening truth of meat farms is the exact opposite, and a lot less appetizing than you may imagine. Thousands of cattle being prodded into metal stalls only large enough for them to stand in, as they stand in their own feces, without water, pumped with injection after injection of growth hormones, antibiotics, tetracycline, and many more. The average beef cow is fed processed grain, with animal filler, sludge/sewage pellets, and force fed toward the end of their life and prepared for sale, some cattle have even been force fed dry cement in an effort to increase their weight before sale.
There is a sickening trend among new-age farmers which does little more than concentrate on sales and figures. The more years that pass by the less humane the slaughter business becomes. Although the world will never be meat-free the description of how meat is raised and sold can be changed for the better as long as the world becomes aware of the beneficial aspects of organic farming.
The philosophy of the organic industry is simple: “provide conditions that meet the health needs and natural behavior of the animal.” When livestock are raised organically they are given special precautions not seen in factory-farming such as outdoor access, fresh air, water, sunshine, grass and pasture land, and the luxury of being fed 100% organic feed. The luxury of organic feed is just that, an ideal luxury compared to the common factory-raised cattle. Organic feed is an exclusive vegetarian diet. In nature, cows are vegetarians, but when raised in factory-farms they are fed mostly a diet of genetically altered grains, animal by-products and waste, and even fed the crushed unusable parts of their fellow cattle; this is an unnatural process of feeding vegetarian animals a carnivorous diet. Organic farms are giving livestock the treatment and healthy diet that is hard to find in today’s mass production environment.

The Costs Behind Organic Food

admin — Fri, 14 Aug 2009 15:16:50 +0000

Why Is Organic So Expensive?
This editorial was contributed by Kelsey Allen, who writes about organic food coupons.

Organic food has always been a little more on the pricey side within the grocery industry, but many people find it worthwhile to invest in a product that they believe will benefit their health in the long run, regardless of price. However, with the economy taking a downturn, many consumers of organic products have begun to rethink their spending habits on organic food that maybe hasn’t truly proven itself yet to be healthier in the long run.

While food prices in general have been rising, organic food had temporarily lagged behind in previous years because of an influx in availability. However, the industry has been increasingly pressured to raise prices that are already much higher than regular groceries, which has led to decreased sales overall. Regardless of their health benefits, many consumers are not financially stable enough right now to afford milk that is $7.00 a gallon or pasta that is $3.00.

Factors Contributing to Higher Organic Foods Cost

Prices are getting out of hand for many of these retailers due to higher fuel costs, rising demand, and a tight supply of the grains needed. The rising demand for organic wheat and grain has reached a point where farmers are also experiencing unheard of prices. The organic market has therefore reached a point where there is little or no profit margin and retailers are struggling to keep up with the demand and the price.

Food prices in general have risen over the past few years indicating a shift in the economy that has affected all types of food industries. With the price of organic milk reaching $7.00 in some cities, many organic manufacturers have had to rethink the necessity in producing such a commodity which is unneeded in many American households.

The Gap Between Organic and Regular Food Prices

While the gap between organic and regular food is beginning to decrease at discount retailers like Wal-Mart, organic prices still remain 20 to 100 percent more expensive across the nation. The price of organic grain is one of the reasons for the influx in prices all around, as the price jumped because hundreds of dairy farmers rushed to complete their transition to organic production in 2007 before stringent government regulations took effect.

This led to a temporary surplus of organic milk which served to keep prices down, but added to the demand for organic animal feed. Many farmers have quit the organic business because of rising prices, thereby impacting much of the organic world. There is still a major difference between the farmers who grow organic grain and the farmers who produce organic livestock.

The Future of the Organic Food Market

It is difficult to predict market prices and will be difficult to determine how well the organic market will do in the coming years. While there is still a prominent organic consumer base, this may begin to trickle off if the economy does not get back on track.

Kelsey Allen welcomes your feedback at KelseyAllen1010 yahoo.com
Copyright 2009 Organic Eating Daily | This post represents the opinions of the author, not the staff or editorial board at Easy Ways to Go Green. All comments and concerns should be directed to the author.

Flax Seeds and Digestion

admin — Mon, 27 Apr 2009 15:01:30 +0000

What Are Flax Seeds and How Do They Help My Diet?

Flax seeds come in two basic varieties, brown and yellow/golden, with most types having both similar nutritional values and equal amounts of short-chain omega-3 fatty acids. The exception is a type of yellow flax called Linola or solin, which engages an entirely different oil profile while also being very low in omega-3.

Although brown flax can be consumed as readily as yellow (and has been for 1000s of years), it is better known as an ingredient in fiber, paints and cattle feed. Flax seeds produce a vegetable oil known as flaxseed oil (or linseed oil); Flaxseed oil is one of the oldest commercial oils; this solvent-processed flax seed oil has been used for centuries as a drying oil in both varnishing and painting.

One tablespoon of ground flax seeds and three tablespoons of water may serve as a replacement for one egg in baking, as it serves to successfully bind other ingredients together. Ground flax seeds can also be mixed in with oatmeal, yogurt, wafer (similar to Metamucil), or any other food item where a nutty flavor is appropriate, including your daily morning breakfast berry smoothie. Flax seed sprouts are edible, and are said to have a slightly spicy taste. Excessive consumption of flax seeds may cause diarrhea for some consumers, so as with many other things in life, use in moderation.

Though flax seeds are chemically stable while whole, ground whole seeds or oils become rancid much more quickly after being exposed to oxygen in the air or environment. Because of this, they do require unique storage (typically okay after being refrigerated or sealed in packaging like Zip-lock bags or Tupperware). This really must be done so that flax seeds and flaxseed oil will remain nutritious for even a short period of time. Find out how to gauge nutritional value of flax seeds in this post on Calorifica.

Nutritional Value Per 100 g (3.5 oz) of Flax Seeds

Energy 530 kcal 2230 kJ
Carbohydrates 28.88 g
- Sugars 1.55 g
- Dietary fiber 27.3 g
Fat 42.16 g
Protein 18.29 g
Thiamin (Vit. B1) 1.644 mg 126%
Riboflavin (Vit. B2) 0.161 mg 11%
Niacin (Vit. B3) 3.08 mg 21%
Pantothenic acid (B5) 0.985 mg 20%
Vitamin B6 0.473 mg 36%
Folate (Vit. B9) 0 μg 0%
Vitamin C 0.6 mg 1%
Calcium 255 mg 26%
Iron 5.73 mg 46%
Magnesium 392 mg 106%
Phosphorus 642 mg 92%
Potassium 813 mg 17%
Zinc 4.34 mg 43%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

Temperature Chart for Cooking Meat

admin — Thu, 05 Mar 2009 15:16:43 +0000

How Do I Know the Proper Temperature for Cooking Meat?

When you cook meat, roast chicken, fry up a porkchop or barbecue a steak, it’s always tough to know when you’re done. You don’t want to undercook a chicken. Similarly, you do not want to burn your barbecued tri tip. So how do you know when you’ve hit the perfect spot?

Using a Meat Thermometer to Judge When Meat Is Properly Cooked

I haven’t always done it, but using a Meat Thermometer is really a life-saver. You insert the Meat Thermometer into a properly fleshy part of the meat, for instance the bulk of the breast of the chicken or turkey, and leave it there long enough to see the needle on the thermometer come to rest on the current temperature.

This way, rather than slicing your steak in half, you leave the juices inside of the meat where they belong until you’re sitting at the dinner table. Further, if the meat isn’t quite ready when you test, you’ve only made a small hole and won’t dry out half the roast when you put it back in the oven or on the grill.

Other Secrets When Cooking Meat

Remember that the majority of cooked meats continue cooking some time after being removed from the heat of the grill or oven. This means that smaller cuts of meat, or hamburgers, for example, might rise an additional five degrees in temperature, and this should be factored into your read of the Meat Thermometer. To an even greater degree, large cuts of meat such as roasts tend to continue cooking after removal from the heat, rising as much as an extra ten degrees.

That being said, feel comfortable removing your meat from the heat source shortly before they reach the desired cooking temperature, and leave them standing on the counter top for a short while before slicing and serving.

Tempeh Versus Tofu: Which Is the Healthier Option?

admin — Fri, 20 Jun 2008 15:07:35 +0000

How Is Tempeh Different from Tofu, and Which Is Healthier?

Both closely related and derived from the soybean plant, Tempeh and Tofu were then separated, raised and formed for purposes in two different eating environments. Let’s take a look at how Tempeh and Tofu came to be, and see which of the two is actually the healthier option.

Let’s get right down to it: a primer on the soybean.

What is Tempeh? Tempeh Defined

Tempeh is made through a relatively simple process: the soybean is first made tender through soaking and then it’s de-hulled. The beans are partially cooked, and then pressed into a layered cake or patty form. There are other forms of tempeh that can be derived from whole wheat or a mixture of soy and grains, yet the most commonly found variation is soy tempeh.

The protein in tempeh is far more digestible than what you would ingest through animal proteins, due to tempeh’s fermentation process. As a result, combining tempeh with other meats or simply using it as a substitute has been known to greatly aid in overall digestive health. Different from tofu, tempeh is a whole soybean product that offers higher amounts of protein and dietary fiber, as well as vitamin content, all due to the fermentation process preserving the whole bean.

What Is Tofu? Tofu Defined

Tofu, like tempeh, is also derived from the soybean. However, only after the bean has been processed to a soy milk product. In its most basic form, tofu functions like the cottage cheese of soy milk. It is the curd of soy milk pressed into chunks, slabs or bricks. There are several varieties of tofu, ranging from what is known as silken or soft tofu, often used in desserts, to the more common western or dried tofu that is so versatile in cooking everything from traditional Asian cuisine to filling for soups. Full of iron and calcium, as well as being cholesterol free, you can see how it serves as a great addition to any diet, especially the diet of a pregnant or aging individual.

With regards to nutritional value, tofu does one-up tempeh as it offers more protein per carbohydrate, while offering a little more versatility in terms of the dishes and foods with which it can be combined. It is easily marinated and seasoned, can be made with egg, cinnamon, fruits and nuts — offering a fairly wide variety of flavors. It can also be found in fermented varieties, such as pickled tofu, though this isn’t necessarily for everyone. Therefore, in our quest to determine which soy reigns supreme, we’re slightly stumped as they both offer great edible options.

A Few of the Best Tempeh Recipes

Tempeh is really best used as a substitution in your other favorite recipes. For example, a vegetarian chili, prepared with tempeh, organic chili powders, seasoning and fresh organic vegetables. This is a classic use of tempeh.

For breakfast, depending on your desire, tempeh is the perfect substitute for bacon or sausage, even comes flavored like bacon, and is tasty on a bagel with egg and cheese, or egg substitute if you prefer. Tempeh is also great after it has been marinated, to create sandwich meat, or flavor for salads. And when it comes right down to it, skillet frying it with a little sea-salt and a peppercorn variety makes it a great snack in and of itself.

A Few of the Best Tofu Recipes

Maybe you’ve dropped your spoon into a bowl of Miso soup or plate of Pad Thai, and thought, “What is this stuff?” It is so versatile, you can quite literally toss it into any of your favorite recipes. Depending on the type of tofu that is made or purchased, you can use it in anything from soups and salads, to filling a kebab skewer full of other meats and vegetables. If you’re truly adventurous and have a little sweet tooth, or are attempting to convince friends and family members that a little soy in life can be a good thing, check out this recipe for Vegan Chocolate Cake.

Arrowhead Mills Organic Flax Seeds

admin — Fri, 02 May 2008 12:00:56 +0000

Arrowhead Mills Organic Flax Seeds

In a single serving size (3 tablespoons, or 27 grams), Arrowhead Mills Organic Flax Seeds (about $3.75 for a 16oz. bag) contains 140 calories (about 80 from fat), with only 9 total grams of fat. Flax seeds are a rich source of fiber and iron and contain Omega-3 fatty acids. Making flax seeds a regular part of your diet can aid in constipation relief, regularity, smoother skin and more, as the Omega-3 fatty acids found in them are not produced by the body naturally.

Omega-3 contributes to the breaking down of the body’s cholesterol deposits, which can eventually cause clotting of the blood. Read more about the benefits of flax seeds in this article on the World’s Healthiest Foods Website.

For best results from the addition of flax seeds into your diet, grind them up into a powder before ingesting them. As whole seeds, they aid in digestion as any fibrous seed does; to fully maximize their benefits, they must be broken down for the body into powder or taken as flax seed oil.

Copyright 2008 Organic Eating Daily

Can I Eat Sprouting Garlic?

admin — Thu, 01 May 2008 14:37:56 +0000

What Should I Do With My Sprouting Garlic?

Many of us like to cook, and eating garlic seems to go hand in hand with healthy living. Unless you buy it in small quantities at the farmer’s market every week, you end up getting several cloves all at once. If you don’t use it for a little while, or if it’s old when you purchase it, then you’ll eventually begin to see green shoots sprouting out of the tops of some of the cloves. So what does sprouting garlic mean?

What to Make of Sprouting Garlic

Sprouts tend to be good for you to eat – alfalfa sprouts, bean sprouts and onion sprouts all have plenty of health benefits. But what about garlic. Most people tend to follow the direction of either culture or parenting when it comes to this subject. Namely, either culture has dictated that some dishes work well with the sprouted garlic, or else you saw your mother picking the garlic sprout out before using the clove, and made your decision that way.

Is Sprouting Garlic Safe to Eat?

Some may have heard that it is unwise or unsafe to eat garlic that has begun sprouting. A bit of investigating around cooking chat rooms will show the casually interested that plenty of people have eaten it and despite the bitterness of the taste, they’ve lived to talk about it.

In my kitchen, if there is only a small amount of the green shoot growing from the garlic clove, I remove it and use the garlic like always. If the sprout is larger, or if there are blemishes in the clove, darkening, squishiness or a funky smell (beyond the normal one), then I dispose of it altogether.

Some cooks say that the sprout in the garlic clove is indigestible, and that you should remove it before using the garlic. This is easy to do. Using a paring knife, you simply cut the clove in half length-wise, and remove the shoot from the center of both sides. Some cultures use the garlic sprout in dishes, so aside from the bitterness, consider giving it a taste and decide for yourself.

If you are going to boil the garlic, then you can probably leave the sprout in tact. The process of boiling the cloves will remove the bitter taste.

What Else Can I Do With Garlic That Has Sprouted?

It never hurts to try planting the sprouting cloves, in the ground or in a pot so the green tips are just a little below the soil line. After a while, you should end up with new bulbs to use, provided you properly look after them. You can roast the entire head of garlic and make a spread, or peel and mash the cloves, freezing them for later. Or consider using the green garlic sprouts in a recipe, perhaps a stir fry with other vegetables.

Find out more on garlic in general from USA Weekend, where it is noted: “cloves that have sprouted are all right to use but may be milder in taste.”

Copyright 2008 Organic Eating Daily