When "Organic" is a MUST

Afternoon readers! Let's start today's post with a quiz. Name which item was shown to contain 40 different pesticides, 30% of which are neurotoxins (they poison the nervous systems of humans and other animals), 30% of which are associated with birth defects, 33% of which are known or suspected to cause cancer, 33% of which are known or suspected endocrine disruptors (they mess with your hormones), 40% of which have been associated with reproductive problems, 65% of which can cause kidney or liver damage, and 95% of which are toxic to birds, bees, and/or aquatic life. Is it:

A. Gasoline
B. Cotton t-shirt
C. Hot glue
D. Non-organic strawberry

The answer is, shockingly, D: non-organic strawberry. Because of this, you will never find them in my house. "100% Organic," "free-range," and "humanely-raised" are perhaps the most prevalent labels in my pantry and fridge. Vegetables, fruits, meats, eggs, dairy, breads, pastas, sauces, sweets, condiments even. You name it, it's organic, from mine or my neighbor's garden, or it's from small local farms that don't use chemical pesticides, fertilizers, hormones, or antibiotics. In the minds of some, my organic food standard makes me a "snob." So be it then - I am a snob and proud to be. But truthfully, I don't buy organic because it's trendy or because it conveys status; I buy it because it's healthier for my family, for the animals raised, and for the environment. On occasion I'll make an exception. If the co-op is out of organic mustard, for instance, and I just have to have a homemade ham sandwich, I may stop in to Safeway and get French's. But there are certain things I will never substitute because the amount of chemicals in them is way too high, or the living conditions of animals are way too poor. Which ones, you ask? Read on to learn more and find out which non-organic foods I avoid at all costs! As well as the low down on why I "Go O!"

Fermented Foods: Do Your Belly Good

Hello everyone! Tonight's post is dedicated to something I have been experimenting with for some time now: fermented foods (cue "hallelujah.") People have been fermenting foods and beverages for many thousands of years to create medicinals and alcohol and to enhance the flavors. And if you haven't noticed, people are talking more freely about "gut health" and "probiotics" these days than ever before. It seems that fermented foods have top billing in every co-op and health food store. It's a full-on movement! Be that as it may, it occurred to me that many of y'all may not know much about fermented foods. Sure, you've heard of Kombucha and Kefir, and maybe you even drink them from time to time. But what makes them so good for you? If you can't answer that, you need to read on. Most of you know by now that my "medicine cabinet" is stocked with preventative and wellness-enhancing foods, drinks, natural supplements, herbs, and homeopathics. And now, after a couple of years of research and experimentation, fermented foods have premiere shelf space. I have come to understand just how healing high-quality fermented foods are for the gut, which has major impacts on the body. So, in typical "me" fashion, I am here to help you learn a little bit and discover how you can buy or even make your own fermented foods and which ones are mine and my family's favorites. You won't want to miss this...