It is essential that you take care when preparing foods and avoid doing certain things when pregnant. This is due to your baby’s immune system not being sufficiently developed to fight any infection you may pass to it whilst within the womb. It is believed that a female’s immune system may not function at its peak during pregnancy so it is essential that all necessary precautions are taken

Pets

It is essential that if you have a pet that every time you come into contact with them you wash your hands thoroughly afterwards. Pets can pass on harmful bacteria that may be present in their feces. You may inadvertently become infected with this by touching your mouth or other part of the body and this may in turn infect your unborn child.

Cats are of particular importance due to toxoplasmosis found within their feces. If you have a cat that uses a litter tray it is important that someone else carries out this task or if this is not possible then you should wear rubber gloves and a face mask to prevent any bacteria being passed. This also applies to gardening where fecal matter can be found in the soil. Again, wear gloves and wash your hands as soon as possible after finishing.

Toxoplasmosis is caused by a parasite. It can go unnoticed in a healthy adult or even an unborn baby. Once you have this infection you will not become re-infected and will be immune for life.

Listeria

This is a bacteria which develops into an illness called listeriosis. The symptoms of this are mild flu, aches and pains, sore throat and high temperatures. In the more serious of cases this can cause septicaemia and meningitis in unborn babies. This is the worst case scenario. In some cases many people are not aware they have caught the bacteria as they do not show any of the above symptoms. During pregnancy, mothers have to be aware of certain foods where this bacteria may be prevalent.

This is true for after pregnancy as well especially if you are nursing your child. The symptoms usually develop from 2 to 30 days after eating contaminated food.

Foods to Avoid

Cheese

Not all cheeses contain the bacteria but there are some which can be potentially harmful to a pregnant mother.
Avoid both pasteurized and unpasteurized soft cheeses which usually have a surface mould or rind such as Brie, Camembert and Danish Blue. Also avoid cheeses coated in wax such as Gouda, Post Salut. It is best to stay clear of the majority of blue cheeses such as Stilton, Gorgonzola and Roquefort. Hard Cheeses such as Cheddar, Parmesan, and Red Leicester fall into the safe category as do softer cheeses made from pasteurized milk such as Cottage cheese, mozzarella, ricotta, processed cheese and cheese spreads. If in doubt play safe and avoid eating it.

Eggs

The salmonella bacteria are most commonly found in eggs. It is best to avoid any foods made with raw or partly cooked eggs such as homemade mayonnaise, meringues, cheesecakes, sorbets or mousses. Eggs are only safe if they have been cooked long enough so that their yolks are hard.Shop-bought mayonnaises are usually safe as long as they have been made with pasteurized eggs. Always check the label if in doubt.

Milk

Avoid all products which have not been pasteurized.
All pasteurized products are safe to use all through pregnancy and beyond.

Meat

Do not eat raw or under cooked meat or poultry. Also avoid meats which have been preserved in nitrates such as salami, frankfurters and luncheon meat. Always cook meat so the juices run clear and there is no pinkness or blood within. When touching raw meat and poultry always wash your hands thoroughly before touching any other foods. Liver contains vitamin A in the form of retinol which if taken by a pregnant women can increase
her levels way above the recommended daily level and become damaging to the baby. Liver should be avoided as well as products containing liver such as pate and liver sausage.

Seafood

Oysters and any raw or uncooked fish should be avoided. Also shelled seafood such as crab, prawns, and langoustines should be avoided unless they have been thoroughly cooked and are hot. Most seafood bought from a fishmonger or supermarket should be safe. Fresh tuna should only be eaten once a month due to the potential levels of mercury found within. This is also true for swordfish and shark. Tinned tuna contains lower levels so this is safe to eat every week.

Salads

All prepared shop bought salads are best to be avoided. So too are dressed salads such as coleslaw, potato salad and Florida salad. It is best to make your own and ensure that all leaves are thoroughly washed free from soils and other deposits found on the leaves.

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Why do we need to eat foods that are found to be naturally high in antioxidants?
What are antioxidants?
Which foods do we need to eat, in order to naturally fight free radicals?

Scientists have found that the body forms unstable oxygen molecules, called free radicals; every cell produces tens of thousands of them each day. A free radical is basically an atom with an odd number of electrons in its outer ring. Since electrons have a very strong tendency to exist in a paired rather than an unpaired state, free radicals indiscriminately pick up electrons from other atoms, which in turn convert those other atoms into secondary free radicals, thus setting up a chain reaction, which can cause substantial biological damage. This, in short, is bad. There are also many kinds of free radicals, which we are exposed to everyday, for example, pollution, radiation, cigarette smoke and herbicides.

Antioxidants are thought to neutralise and stabilise these free radicals.

So, which antioxidants are naturally found in which foods?

We have:

Vitamin E: a fat-soluble vitamin found in vegetable oils, nuts, green leafy vegetables, and fortified cereals. Some of the foods containing the highest amounts of vitamin E are wheat germ oil, almonds, sunflower seeds, sunflower oil, hazelnuts, peanuts, spinach, broccoli, kiwi and mango.
Vitamin E is an antioxidant vitamin involved in the metabolism of all cells. It protects vitamin A and essential fatty acids from oxidation in the body cells and prevents breakdown of body tissues.

Vitamin C: Ascorbic acid is a water-soluble vitamin present in citrus fruits and juices, cabbage, green peppers, broccoli, spinach, tomato, kale, guava, cantaloupe, kiwi, papaya, and strawberries.
It is important in forming collagen, a protein that gives structure to bones, cartilage, muscle, and blood vessels. Vitamin C also aids in the absorption of iron, and helps maintain capillaries, bones, and teeth.

Beta-carotene: Beta-carotene is a precursor to vitamin A. It is present in liver, egg yolk, milk, butter, spinach, carrots, squash, broccoli, yams, tomato, cantaloupe, peaches, and grains.
Studies have been done on beta-carotene’s effectiveness for heart disease, cancer, chronic fatigue syndrome, Alzheimer’s disease, fibromyalgia, male infertility, and psoriasis.

Coenzyme Q10: CoQ10 boosts energy, enhances the immune system, and acts as an antioxidant. A growing body of research suggests that coenzyme Q10 may help prevent or treat some of the following conditions: heart disease, high blood pressure, high cholesterol, diabetes, and others. Primary dietary sources of CoQ10 include oily fish, organ meats such as liver, spinach, broccoli, peanuts, wheat germ and whole grains.

Selenium: Selenium is a trace mineral that is essential to good health but required only in small amounts. It helps synthesize antibodies; helps synthesize co-enzyme Q10and helps transport ions across cell membranes. The best sources of selenium are Brazil nuts, wheat germ, molasses, sunflower seeds, whole wheat bread and dairy foods.

You should note that there are many other antioxidants naturally found in foods.
You should also note that the best way to take antioxidants is naturally, through fresh, vibrant food.
One more thing; sometimes less is more. Some of these antioxidants are only needed in small amounts, so check into whether you need to take more or not, before you start overdosing on antioxidants!

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With some thought and planning, it’s easy to make these nutrient-dense foods part of your daily diet.  With choices from virtually every food group, you’ll soon be well on your way to arming yourself to battle the pain of arthritis and begin to manage it from the inside out.

Salmon is among the richest sources of healthy fats, making it an ideal source of omega-3 fatty acids. In addition, salmon contains calcium, vitamin D, and folate. Besides helping with arthritis, eating salmon may protect the cardiovascular system by preventing blood clots, repairing artery damage, raising levels of good cholesterol, and lowering blood pressure.

Commonly referred to as one of nature’s ‘perfect foods,’ bananas are perhaps best known for packing potassium, but they’re also good sources of arthritis-fighting vitamin B₆, folate, and vitamin C. They’re easy for your body to digest, and since they’re a great source of soluble fiber, they are an important player in your weight loss efforts, because you fell full after eating one without consuming a large number of calories. 

If you are in need of vitamin C but aren’t a big fan of citrus fruits, reach for a green pepper. A single green pepper contains 176 percent of your daily needs for vitamin C — and colorful red and yellow varieties have more than double that amount. That makes them richer in C than citrus fruits, but sweet peppers are also excellent sources of vitamin B₆ and folate.

Vitamin D is a tough one to come by in foods, but shrimp fills that bill, since they have about 30 percent of the daily recommended amount in about three ounces – much more than a cup of milk.  Shrimp also contains omega-3 fatty acids and vitamin C, along with other nutrients essential for general health, including iron and vitamin B₁₂.

Hard or soft, fresh or ripened, cheese in all its variety is an excellent source of calcium for bones, and protein for muscles and other joint-supporting tissues. Cheese can be easily sliced to put on a cracker or a sandwich, grated into your favorite recipe, or eaten alongside an apple or pear for a fresh, quick snack.

Green tea contains hundreds of powerful antioxidant chemicals called polyphenols and has been cited for helping prevent problems ranging from cancer to heart disease. But studies also suggest green tea may help prevent or ease symptoms of rheumatoid arthritis.

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Cranberries may help to fight off urinary tract infections (UTIs). They reduce the power of certain E. coli bacteria to adhere to and penetrate the walls of the bladder.

In about half the cases of UTIs, the E. coli responsible have special little hairy tips called P fimbria. The bacteria use their fimbria to attach themselves to the bladder so that they can multiply and cause an infection. That’s where cranberries–which contain a group of chemicals called proanthocyanidins—come in. They bind to the P fimbria of the E. coli and hinder them so they are unable to stick to the walls of the bladder.  As a result, the E. coli is flushed out in the urine instead of causing an infection. And because cranberries remove rather than kill the bacteria, there’s less of a chance for the E. coli to become resistant.

Photo: @Leo

It’s imperative that those who are prone to UTIs eat cranberries or drink cranberry juice on a daily basis, because once the bacteria are able to adhere to the wall, the infection sets in, and the cranberries can’t help at that point.

It’s probably best to use cranberry products twice a day if you are prone, as the effects of the cranberries wear off after about 10 hours.

You should also be diligent about drinking lots of fluids in order to flush the bladder out on a regular basis.  Citrus fruits and fresh vegetables high in vitamin C are also good, as they help boost the body’s immunity and germ-fighting abilities.  Coffee, tea and other caffeinated beverages should be avoided, as well as alcohol.  Be sure to complement your diet with plenty of foods rich in vitamin B, such as fortified cereals, lean proteins, asparagus, almonds, and bananas, as they all assist the body in the digestive process and converting food to energy, which your body will need if it’s working to fend off a UTI.

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The acai berry is strange in the way that only 10% of the berry is actually edible, the main reason for this is it has a large stone which takes up most of the berry. It is a dark purple berry slightly smaller than a grape, acai is more communally mixed with ice cream, meal bars and also energy drinks. The acai berry requires rapid processing after its late harvest.

The acai berry grows in the rain forests of the Amazon in South America and is considered by some as being more than an organic fruit. These rainforests remain untouched by any sort of manufacturing, everything in this region is grown the way it was intended by nature and no mass production is add in any way.

Pronunciation of this fruit is “ah-sigh-ee”, acai, or Euterpe oleracea (Arecaceae) has been seen to excel in healthy attributes and greatly aids metabolism. It is highly promoted by Dr. Nicholas Perricone, a health guru, and best-selling author, calling the acai a “superfood.”

It wasn’t until the turn of the millennium when the acai berry was discovered to be in North America and it hails from the palmberry tree. It usually grows in the Amazon, the natives of this region cultivate the berry and have enjoyed it health producing properties for many years now. Acai is usually consumed as a puree or in a smoothie or milkshake, this drink is more communally served on the Brazilian beaches and tropical resorts, although acai is an acquired taste, as it tastes mostly of wine with a hint of chocolate.

Acai is abundant in anthocyanins, a type of antioxidant that has been proven to combat cholesterol and free radicals, consuming acai has been proven to reduce blood-related disorders and relax the blood vessels. It is also a great help in preventing atherosclerosis and is a powerful combatant of cancer. Red wine is healthy for you because of the anthocyanin content from the grapes. the Acai berry has over X30 the anthocyanin than any grape.

Aside from anthocyanins, another benefit of the acai berry is an acid called aleic acid which is very good for the heart. Oleic acid also keeps a cancer-causing oncogene (this is found in many breast cancer patients) from acting up, Acai is also great for anyone who has any sort of digestive conditions.

Photo: @elinadjan

Acai is good as a dietary supplement, it is very low in fat and cholesterol and yet high in fiber. These benefits are usually found in the skin, the acai skin contains nutrients such as phytosterols, vitamin C, E, manganese, chromium, copper, and even boron as well as a few others including calcium, acai contains more calcium than even milk.

In recent studies have been conducted and acai has other benefits other than the ones that have been mentioned in this article such ailments would include a variety of virus and prostate problems. It also helps improve lipoprotein metabolism and reinforces your immune system. One of the less known attributes of acai is it is said to have very powerful aphrodisiac properties, because of its revitalizing qualities. To produce this aphrodisiac, you need to mix the acai pulp with guarana another fruit grown in South America, although this is the most powerful combination the acai berry can be mixed with any fruit or mixture even milk or beer.

Unfortunately, now the acai berry is not found in any store in the united states this is mainly because the fruit spoils very quickly, the only way that this berry can be got is thought a frozen or pureed form. In Brazi,l the athletes would take the berry as part of their daily diet and consider it a must for a healthy lifestyle

The acai berry is small and although you can find the nutrients that it has elsewhere the difference here is that acai crams all of them into a small space, this has been considered to be a premium way to undertake a good healthy lifestyle.

Other benefits of this amazing berry include greater energy, stamina, digestion and mental stimulation. Drink acai in juice or smoothie form also helps you sleep better at night. Acai also includes more proteins than an egg white, it also serves as a revitalizing agent supplying you with the energy of a speeding train, this is a good way to increase sex drive and performance.

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There are dozens of variations of food poison, and none of them are pleasant. One of them is Bacillus cereus. While not usually life-threatening, this common form of food poisoning can cause diarrhea, nausea, cramps, and vomiting. Symptoms usually appear 8-16 hours after exposure to the bacteria and can disrupt your life for a few days.

Bacillus cereus is usually caused by improper cooking. The problem can be exacerbated by improper refrigeration, which just allows the spores to further grow. Cooked rice that is improperly refrigerated is one of the most common carriers of Bacillus cereus.

However, researchers are learning that there may be ways to protect our bodies from the ravages of such bacteria. It appears that teaís catechins may protect our bodies from bacteria like Bacillus cereus. Tea has far more anti-microbial properties than previously realized.

One particular study reported by the UK Tea Council evaluated the anti-microbial activity of seven green tea catechins and four black tea theaflavins, both important anti-oxidants. They also evaluated actual infusions of 36 commercial black, white, green and oolong teas, as well as herbal teas.

Photo: @JulieK

These anti-oxidants and infusions were evaluated to determine their antimicrobial activity against Bacillus cereus. This study concluded that all eleven of the anti-oxidants evaluated contained anti-microbial properties.*

In fact, most of the compounds were more active than medicinal antibiotics such as tetracycline or vancomycin at comparable concentrations. The study also concluded that the brewed infusions of true tea that contained these catechins and theaflavins also had anti-microbial properties as well, particularly freshly brewed infusions. However, herbal brews did not have anti-microbial properties.

So, just what does this mean to our real life? Well, it means that drinking tea can protect your body against certain harmful bacteria like Bacillus cereus. If we consume tea on a regular basis, we may be able to ward off these harmful bacteria before they wreak havoc on our bodies.

The presence of the antioxidants in tea may be enough to keep us from getting sick from these bacteria, or at least be sufficient to lessen their effects.

This is likely just the tip of the iceberg. We already know that green tea prevents many serious illnesses, such as heart disease, Alzheimerís disease and some forms of cancer.

Photo: @cafealternativo

And, if we’ve determined that it can kill bacteria such as Bacillus cereus, then thereís certainly potential that it can act as an anti-biotic against other harmful bacteria, as well.

Certainly, it has been determined from this along with many other studies that tea is an important part of living a healthy life. In Japan, the medical community recognizes green tea as a known cancer preventative, and itís likely that medical communities in other countries will soon follow suit.

This information, combined with the other studies that have shown green tea to be effective in preventing heart disease should be enough to convince us that drinking a few cups of green tea each day is a simple way to protect our health.

But, why is does it seem that so many of the positive findings are associated with green tea, and not black tea too? Well, it stems from the way the tea is processed. While the study noted here on the anti-microbial activity of tea didnít find a difference between the two, in most health studies green tea beats black tea every time.

Black tea is fermented during processing; green and white teas are not. The fermentation process changes the anti-oxidants in the tea from their natural, original state, into a slightly different compound.

While black tea is still healthy, and still contains important anti-oxidants, the more natural anti-oxidants in green and white tea are far more powerful.

The research done so far has mostly been performed on green tea because it is much more widely consumed. However, it is likely that researchers would find that white tea is just as healthful since its anti-oxidants are preserved in their natural state, just like those in green tea.

Green tea first gained notice as a health preserver because of the much lower incidence of heart disease and cancer in Asian countries, where green tea is a staple. Scientists decided to back up this anecdotal evidence with research and the findings have been astonishing.

In addition to evidence suggesting that green tea protects our health, there has also been evidence to suggest that green tea may even be effective as an alternative cancer treatment. Some studies have shown that green tea slows the growth of certain cancers.

Other studies have shown that administering green tea along with chemotherapy makes the chemotherapy more effective than when it is administered alone.

So, it appears that green tea may be one of the most promising natural health products we can consume. As time goes on, and more studies are conducted on human subjects, weíll learn more definitive information about this wonder beverage.

Itís amazing to think that something many of us has been drinking all our lives just for the taste could hold so much power to protect our health.

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As the nation’s second most deadly disease, cancer brings with it several risk factors. Therefore, it’s logical that we take a good look at the foods we’re eating, and start introducing nutrient-rich foods that are known to help reduce the cancer risk.  A diet rich in fiber, vegetables, and fruits, including juices made from 100 percent fruit juice, can make a big difference in your cancer risk.

Foods rich in phytochemicals which are found in beans and cruciferous vegetables like broccoli, cauliflower, cabbage, brussels sprouts, and kale are strong choices. So are dark green leafy vegetables like spinach, romaine lettuce, and collard greens, which are packed with fiber, lutein, and carotenoids – all cancer-fighting substances. Focus on choosing foods that have abundant amounts of vitamins C, E, and A, all antioxidants themselves. These help protect you from cancer by preventing the growth of free radicals in your body.

Photo: @maria_foto

Tomatoes are an awesome cancer-fighting superfood. Not only do tomatoes contain lycopene, the antioxidant phytochemical that also helps prevent heart disease, but they’re a good source of vitamins A, C, and E, all which do battle against cancer-causing free radicals.  Add them to your salad or use as a topping on your homemade pizza. They’re also a great way of adding some zest to your favorite sandwich.

Watermelon is also stuffed full of antioxidants, and includes about 80 percent of your daily vitamin C requirement. It is also a great source of vitamin A, or beta carotene. And like tomatoes, it also contains lycopene.

Photo: @sschultz

Cabbage is a cruciferous vegetable, which help reduce the risk of colon and rectal cancer. Plus cabbage is rich in fiber and has almost 50 percent of daily requirement of vitamin C, making it a well-rounded superfood with cancer-fighting power. Carrots are also a wonderful source of fiber and beta carotene, and they have about three times the daily requirement of vitamin A.

Did you know that one-quarter cup of kidney beans has the same amount of fiber and protein as two ounces of red meat? Whole wheat pasta is also a good source of fiber, and broccoli will tip the daily scales for your daily vitamin A and C needs. Toss them all together with your favorite low-fat Italian dressing for a simple dinner of cancer-fighting proportions.

Strawberries and blueberries are rich in vitamin C and fiber. They’re quick and simple finger food, and easily be added to your favorite whole grain cereal oatmeal, or low-fat yogurt.

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Not only do healthy, nutrient-dense foods nourish your body and help the cells grow and reproduce, they also help arm your body’s defenses to ward off attacks from germs that cause colds.  Low-fat meats, whole grains, fruits, vegetables and whole grains all play a part in preparing your body to do battle.

Another important component of your anti-cold defense system is water.  When your body is dehydrated, it’s at an increased risk of germs latching on and not letting go. So be sure to drink plenty of water and decaffeinated drinks to help your body stay hydrated and ready.

Just one cup of yogurt a day may work to keep the gastrointestinal track healthier, which can help ward off colds.  It has to be yogurt with live cultures, as this is the key ingredient that helps keep the GI track ready to rumble. And an added bonus to eating yogurt – recent studies suggest regular dairy consumption helps you lose weight or maintain a healthy weight.

Garlic contains allicin, an antibiotic that has been shown to prevent complications from a cold in some research. Garlic can be added to many of your favorite dishes to spice them up and help you suit up to do battle against cold germs.

It’s been said an apple a day keeps the doctor away. Well, so can an orange. One orange a day provides your recommended daily allowance of vitamin C. Oranges are also abundant in flavonoids, which helps your body’s cells regenerate and stay healthy and strong. Green bell peppers are the vegetable family’s best vitamin C source. Add them to a salad, or simply slice one up and eat it raw.  Flavonoids are also found in peppers.  You may even want to prepare a green pepper dip seasoned with garlic for an added germ-kicking effect.

Lean ground beef, especially when prepared with a bit of garlic, can maintain cell health and fight off illness. It’s a good source of protein, selenium and zinc, and when eaten with a bit of tomato, is a great defense during cold season.

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When the goal is rejuvenating the body, mind and spirit, the method should be smaller, more frequent snacks and meals.  This will help keep energy levels on an even keel, and regulate your blood sugar levels to avoid spikes and dips. When you choose the right combination of foods, your body gets the much-needed boost it needs to sustain itself properly, even through those slumps later in the day. So dump those high sugar junk foods and reach for the following foods and get that boost you need.

Any fresh fruit, especially with skins or seeds like peaches, apples, pears, oranges, and strawberries, is a great source of vitamins and fiber. In the summer you can choose a peach and get plenty of dietary fiber, niacin (vitamin B3), potassium, beta carotene and vitamin A, plus high amounts of vitamin C. Niacin is important for providing energy for cell tissue growth. Along with regulating fluid balance, potassium helps maintain the electrical stability of the cells of your heart and nervous system and is important for cell and muscle growth. Vitamin B12 plays a role in red blood cell formation, nerve function, and metabolizing protein and fat.

Dried Apricots and Almonds combination provides a high amount of vitamin A, iron protein and dietary fiber. Both foods are low in cholesterol and sodium, and apricots are a great source of potassium, which is important in regulating your body’s fluid balance. The vitamin A in apricots contributes to healthy vision, bone growth, and reproduction, and helps fight infection.

Raisins are a healthy, low-fat, low-cholesterol, and low-sodium snack with significant amounts of potassium, phosphorus, copper, and iron, and when mixed with low-fat yogurt, you also get riboflavin (vitamin B2) and vitamin B12, as well as a high amount of calcium, which is needed not only for strong bones and teeth but also plays a key role in the normal functioning of the heart and other muscles.

Baby carrots and sesame sticks are a tasty treat that will provide significant amounts of beta carotene, vitamin A, vitamin C, folate, vitamin B6, iron, potassium, copper, and fiber. Beta carotene helps protect against diseases like heart disease and some cancers.

Vitamin A is important for healthy skin, for better night vision, and to fight infection and respiratory ailments. Folate, or vitamin B9, is essential to human life, helping to form red blood cells and break down proteins, and playing a key role in cell growth and division.

Peanut butter on some whole grain crackers is an excellent source of protein, iron, niacin, and fiber. Peanut butter on celery is a classic snack, has great staying power, and the celery is stuffed with numerous vitamins, minerals, and is high in fiber.  Low-fat string cheese is a good quick source of protein and calcium. They come in easy-to-carry individual servings and you can add a piece of fresh fruit for extra fiber.

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While both types of produce may look the same, organic foods must be able to meet specific standards of production, including specific growing and processing conditions that are unique to foods that can be labeled ìorganicî. For crop foods, the organic foods can’t be grown using any chemical pesticides, non-organic fertilizer, human waste fertilizer or sludge from sewage. They also cannot be processed using ionizing radiationóa process that kills bacteria but that some people believe is unsafe. Finally, the food canít be genetically altered.

At one point, organic foods were grown on small farms, particularly those that were family-owned and operated. In today’s time, however, organic foods are grown on larger farms and are more readily available in most supermarkets, co-ops and health food stores. In the US, parts of Europe and Japan, the production of organic foods is currently federally regulated and in other countries, specific organic certification is required before these foods can be sold.

Organic foods can include fresh vegetables and fruits, which are not processed and come directly from the growers through farmer’s markets, supermarkets and roadside stands. Many of these products are only available during certain times of the year. One can also get organic eggs, dairy products and meat in their fresh and unprocessed forms.

Organic eggs are generally provided by free-range chickens and not from those kept in cages in large, egg factories. Organic meats must not come from animals that have been treated with any growth hormones, steroids or antibiotics. Processed organic foods can be found in the organic food section of the supermarket but often are more expensive than their conventional food counterparts. Processed organic foods can include canned products, frozen produce, prepared items and even snack foods.

In truth, processed organic foods need only contain a certain percentage of organic ingredients. In Australia, for example, a food can be labeled ìorganicî if it contains at least 95% organic ingredients. In other countries, however, the percentage can be less than that. Even so, those non-organic ingredients must be free of artificial food additives and no aspect of the food can be processed using chemical ripening techniques, genetic modification or irradiation. In some cases, the organic food must be made using energy-saving techniques and packaged in recyclable or biodegradable materials.

It’s not always easy to identify whether or not your food is truly organic. Sometimes, you need to buy directly from an organic grower in order to be certain the food is organic. More recently, however, foods that are organic can be identified by governmental labeling, stating that the food is certified organic.

Because of the safety and wholesomeness of organic foods, you may wish to do you and your family a favor by buying only organic products. The food tastes excellent and you can be assured youíre getting a product that wonít be harmful to you.

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