Nothing new to report over here, just training day in day out, reminding myself that today is the last day of May which means in 4 weeks from tomorrow I have to run an Olympic length triathlon. No big deal, I got this. Went to the gym this morning and got in a good full body strength training session. A bike ride was scheduled for this afternoon but I took my little puggle out for a 10 minute walk and I thought I was going to die in this heat. I don’t do well exercising in the heat. Which is pretty much a lousy excuse but I honestly think I would rather poke myself in the eye then run in the heat.
Living in phoenix for 2 years can do that to a person. Making it completely and utterly painful to run in warm weather. Bike ride rescheduled early tomorrow morning, oh and I still have to swim and sprint. Long day tomorrow, I better get to bed early.
Today I would like to talk about organic vs conventional foods. Once found only in health food stores, organic food is now a regular feature at most supermarkets. And that’s created a bit of a dilemma in the produce aisle. On one hand, you have a conventionally grown apple. On the other, you have one that’s organic. Both apples are firm, shiny and red. Both provide vitamins and fiber, and both are free of fat, sodium and cholesterol. Which should you choose?
Conventionally grown produce generally costs less, but is organic food safer or more nutritious? Get the facts before you shop.
Conventional vs. organic farming
The word “organic” refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don’t use conventional methods to fertilize, control weeds or prevent livestock disease. For example, rather than using chemical weed-killers, organic farmers may conduct more sophisticated crop rotations and spread mulch or manure to keep weeds at bay.
Do ‘organic’ and ‘natural’ mean the same thing?
No, “natural” and “organic” are not interchangeable terms. You may see “natural” and other terms such as “all natural,” “free-range” or “hormone-free” on food labels. These descriptions must be truthful, but don’t confuse them with the term “organic.” Only foods that are grown and processed according to USDA organic standards can be labeled organic.
Are there downsides to buying organic?
One common concern with organic food is cost. Organic foods typically cost more than do their conventional counterparts. Higher prices are due, in part, to more expensive farming practices.
Most Important Foods To Buy Organically
5 Foods You Don’t Need To Buy Organic:
Spring favorites like asparagus, avocado, sweet peas, grapefruit, onions and cabbage
The five cleanest fruits and veggies are onions, avocado, sweet corn, pineapple and mango.
How to find organic foods
Look for labels that say “Certified Organic.” Labels such as “All-Natural” or “Naturally grown” are fine and well, but they are NOT the same as certified organic—which demands the fulfillment of certain regulations. Producers and handlers must be certified by a USDA-accredited certifying agent to sell, label, or represent their products as “100 percent “organic,” “organic,” or “made with organic.”
Some things are more important to buy organic than others. Some fruits and vegetables require very few pesticides for growth or–due to tough skins or peels–absorb fewer residues, while others are sprayed with more, and act like sponges, absorbing residues that are difficult to wash off entirely.
Bottom line organic foods have been shown to have less pesticides then conventional foods, but not all foods that you eat need to be organic. Organic food are expensive and you shouldn’t waste you money on an organic product when you don’t have to. Do you research and find out what products your family eats the most.
“Ask yourself: Can I give more? The answer is usually yes.” -Paul Tergat