Mythbusting 101: Organic Farming > Conventional Agriculture. People believe a lot of things that we have little to no evidence for, like that vikings wore horned helmets or that you can see the Great Wall of China from space. One of the things I like to do on my blogs is bust commonly held myths that I think matter. For example, I get really annoyed when I hear someone say sharks don’t get cancer (I’ll save that rant for another day). From now onward, posts that attack conventionally believed untruths will fall under a series I’m going to call “Mythbusting 101.” Ten years ago, Certified Organic didn’t exist in the United States. Yet in 2010, a mere eight years after USDA’s regulations officially went into effect, organic foods and beverages made $26.7 billion. Some Pesticides Permitted in Organic Gardening. By Laura Pickett Pottorff, Colorado State University Cooperative Extension horticulturist and plant pathologist If we think organic gardening means vegetables free of any chemical pesticides, we don't have the story quite right.
Organic gardeners can use certain pesticides -- chemicals that are derived from botanical and mineral-bearing sources. These chemicals may be highly toxic, but they break down more rapidly than common chemicals, such as the Sevins, Malathions and 2,4,Ds. The use of botanical and mineral-bearing pesticides, even though some are toxic, also can be incorporated into an Integrated Pest Management (IPM) approach to growing crops.
IPM relies on a variety of pest control means rather than on one product or method. Be Aware Fake Honey Is Everywhere, Learn How To Recognize The Real From The Fake. Next time you visit the grocery store, looking for honey, and you are thinking which one to buy, the unknown brand nectar in a plastic jar, or the pricy premium, artisanal honey, you need to think twice before choosing the pricy one as the better one.
Food Safety News conducted an investigation on the honey market in which they found that 76% of all honey sold at the grocery stores were treated with a process called “ultra-filtration”. Quinoa’s Dark Secret. As health-food fads go, quinoa is so hot right now, to quote the movie Zoolander.
Health food lovers—especially vegans and vegetarians—go nuts for the South American grain-like seed. And with good reason: Quinoa is one of the most nutrient-dense foods on the planet, packed with dietary fiber, vitamins E and B2 and iron, and low in fat. It might be the closest thing we have to a “perfect food.” Which made a story about quinoa and those who grow it, printed earlier this month in The Guardian, unpalatable for many. Global demand (driven mostly by Western countries) has reached such highs that Bolivia, the largest producer of quinoa, now exports nearly all of the staple crop. Your Love Of Quinoa Is Good News For Andean Farmers.
Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February.
A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Juan Karita/AP hide caption itoggle caption Juan Karita/AP. The Raw Food Diet Scam. Garota Surpreende a Todos Com Experimento Mostrando Diferença Entre Orgânico e Convencional. Raw Life Health Show Blending vs. Juicing. “Everyone seems to be into juicing these days.
What’s the big deal? Do I just throw a bunch of fruits and vegetables into the blender?” —Erika Lyons Use the term “liquid lunch” around people of a certain age, and they conjure a leisurely succession of martinis. That is so last century. Many of those who have jumped on the juice wagon have been inspired to “reboot” by the 2010 Joe Cross documentary, Fat Sick & Nearly Dead.
I’m not being snarky: The most up-to-date U.S. dietary guidelines call for five to 13 servings (2½ to 6½ cups) of fruits and vegetables a day, based on calorie intake, but the average American consumes a dispiriting total of just three cups (not including potatoes) per day. Many advocates say juicing beats eating whole vegetables and fruits because you can better absorb the nutrients.
Takepart. Organic food has become a big business.
In terms of sale, this small sector of the U.S. ag market raked in more than $40 billion last year, up from about $27 million in 2010. That surge in revenue has not come without growing pains, however: A new report claims that food recalls for organic products are on the rise. According to Stericycle, which helps facilitate recalls, 7 percent of all food recalls in 2015 were for organic products, up from 2 percent of recalls in 2014. Takepart. Whole Foods, say it isn’t so!
The upscale national grocer has built its reputation on transparency, almost single-handedly catapulting foods that are arguably better for you (and better for the planet) to prominence beyond your crunchy local mom-and-pop health food shop. Despite that, it appears to be taking a page from the playbook of big food and is vigorously defending itself against allegations that it misled customers into believing they were getting something healthier than sugar when they bought cookies made with “evaporated cane juice.”