I will never forget my first NOSB meeting which is where I met Lynn Coody. She was a firecracker of knowledge and expertise with an even manner that was disarming and gentle. Her smile was as wide as her breadth of knowledge, and I knew right away we would be friends and that I had much to learn from her.
It may sound corny, but it’s time to celebrate good old-fashioned fruits and veggies of the organic bent. We have been told since we were toddling to “eat your fruits and veggies dear.” We know that eating our fill will give us the finest of fiber and the vitality of vitamins and minerals. Loading up on fresh fare will keep us off the path to heart disease and obesity. If you’re like me, it’s comforting to know you can eat as much as you want and not feel the guilt or the bulge. There is, however, one important side note to this verdant theme. Organic fresh produce is your best path to health and even prosperity! Continue reading
Guest Author: Simcha Weinstein
GMOs are present in about 70 percent of foods on US supermarket shelves, as the vast majority of processed foods contain GMOs. One major exception, however, are fresh fruits and vegetables. The only genetically modified produce you’re likely to find is the Hawaiian papaya, a small amount of zucchini and yellow squash, and some sweet corn – all grown using conventional farming methods. Remember, USDA organic standards prohibit any genetically modified ingredients. Organic fresh produce CANNOT (by law) be raised using genetic engineering! No meat, fish, or poultry products approved for direct human consumption are bioengineered at this point, though most of the feed for livestock and fish come from GM corn, alfalfa, and other biotech grains. Only organic varieties of these animal products are guaranteed to be GMO-free. Continue reading