3 things that make org. foods conventional foods


tomatoWhy does a tomato, eaten in Europe, taste so special that you’re still talking about it a week later? Why doesn’t an American tomato (even an organic one) not compare?

Organic food in the States has become mainstream. The Department of Agriculture sets the standards for which items can wear the coveted green and white USDA Organic label. Yet, as usual, there is always some wiggle room.

Did you know that a food wearing the USDA organic label can contain up to 5% ingredient non-organic material? Also foods that have 70% organic ingredients can indicate that they are “Made with Organic Ingredients” but cannot carry the organic label. (But do you remember to look for that label? Or are you carried away by the proclamation of “organic?” All of this is very beneficial for the major market distributors.

Before I launch into the 3 things that make organic food conventional foods, here are the benefits of bon fide organic foods:

• The President’s Cancer Panel suggests giving preference to organic food in order to avoid exposure to pesticides, which have been linked to several types of cancers.

• Organic farming puts less strain on wildlife and the environment; these methods result in less air, water, and land pollution and produce less global warming gases.

• Unlike much of the food we see on grocery store shelves, organic food isn’t genetically modified. Under organic standards, genetically modified (GM) crops and ingredients are prohibited.

• Organic food doesn’t contain harmful food additives, flavor enhancers (i.e. MSG), artificial sweeteners (i.e. aspartame and high-fructose corn syrup), contaminants (i.e. mercury) or preservatives (i.e. sodium nitrate), that have been linked to a multitude of health problems.

• Organic food appears to promote weight loss since it reduces exposure to chemical pesticides, which bind to fat. In fact, once absorbed, these pesticides may stay in the body for a lifetime (over 350 chemicals can accumulate in our body fat)!

• Organic farming standards prohibit the use of antibiotics, growth hormones and genetically modified vaccines in farm animals. Not only is this better for human consumption, but organic meat and dairy with the labels “free range” and “pasture fed” mean that the animals were treated in a more humane and ethical manner.

• Organic fruits and vegetables contain up to 40% more antioxidants than conventional produce; organic milk from pasture raised cows contains up to 90% more antioxidants than non-organic milk.

• Organic foods have higher levels of beneficial minerals such as iron and zinc– minerals crucial to early child development.

If you have been to Austria, Spain, or Italy on vacation or business, one thing you will remember: great fresh-tasting food. Yet this food is not labeled as organic and premium-priced by the markets. And despite these factors, the flavor and quality of the food doesn’t come even close to organic food in the United States.

Here’s why I think organic food might be really conventional food:

1) Packaged organic food is processed food. Even when it comes to the organic breakfast bars. It is that simple. Packaged, heat-treated or pasteurized food is dead food because its enzymes have been killed. One class of nutrients your body needs for a functioning metabolism is enzymes, which can come in the form of food enzymes, digestive enzymes or metabolic enzymes.

2) Organic food can be still full of organic sugar. Face it: sugar is sugar. I don’t care if it’s labeled organic corn syrup or organic sugar. It is sugar. If you are on a weight management protocol, you have to manage your endocrine system. And sugar over-stimulates it in the short term and over the long term, weakens it. Medicine is coming to recognize this syndrome, called “adrenal fatigue”. Even if the label says “Organic food,” check the ingredients to see how much “organic sugar” you are getting.

3) How far has it traveled? Fresh foods loses its vitamin content after it has been picked, stored, and shipped. The United States is a big country, and it takes time to do just those three things. Peaches from California for sale in New York are sometimes still as hard as a rock.

The point: Think about the assumptions you’re making about organic food. Question how this food is stored, shipped, and how long it lingers on the shelf.

Why does food in Austria, Spain and Italy taste so much better? Because most likely it was truly local; coming from the local farmers around the city or town. Fresh picked to your plate in less then 48 hours. And it is seasonal according to region and environment.

That’s my idea of weight management eating.

Stay focused.


Europe’s Premier Youngevity Coach

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