How much do you know about organic food, and is it worth making the swap?
The buzz about “going organic” has left lots of room for discussion about how certain foods may or may not affect our health.
What caused the movement? Growing concerns over the potential consequences of fertilizer, pesticide and hormone use in farming produce and livestock.
Farmers use these safeguards to enhance food quality and farming capabilities. It is known that natural food production may pose the threat of food-borne illness; therefore, the USDA enacted the Organic Foods Production Act of 1990 to set standards for safe handling of organically grown food products.
Overall health status is determined by meeting our dietary requirements. All foods- organic or not- contain a similar amount of calories and nutrients; thus choosing one form over the other is a personal choice.
Either way, it is best to do your own research and make educated choices when selecting what foods to consume!
Refreshing Gazpacho Soup
Makes: 3 servings
Prep Time: 5 minutes
Total Time: 10 minutes
- 4-5 Campari tomatoes, quartered
- 4 sweet peppers, stems removed and seeded
- 2 nectarines, sliced
- ¼ cup baby carrots
- 1 stalk celery
- ½ small onion
- ¼ cup cilantro
- 1½ tablespoon extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 2 teaspoons cumin
- 1 teaspoon garlic, minced
- ½ teaspoon chili powder
- salt and pepper to taste
- Using a food processor, chop tomatoes, peppers, nectarines, carrots, celery, onion and cilantro.
- Add the remaining ingredients and pulse to desired consistency.
Nutrition Facts Per Serving: 148 Calories, 7.6 g Fat (1 g Sat), 60 mg Sodium, 20 g Carbohydrate, 4.4 g Fiber, 2.7 g Protein
Article originally published on the Pathmark Nutrition Tip Blog