Organic & Eco-Friendly Food
We are all part of the environment so supporting organic agriculture doesn’t just benefit you, it helps the whole world. For the vast majority of human history, agriculture has been organic. Only now has a large supply of new synthetic chemicals and genetic modification been introduced to the food supply. If this conventional methods are a concern to you then consuming organic and eco-friendly food should be a priority. Organic foods are now regularly found in grocery stores. Unfortunately your scope of options are still limited. Here at Living Organic we have collected some great sources of organic and eco-friendly food for you. Find a great deal on the available items from the Organic & Eco-Friendly Food categories listed below.
The Raw Revolution Spirulina Dream Bar contains Spirulina Powder, a superfood that is an excellent source of vegetable protein, multivitamins, minerals and Vitamin B12. Just pure clean energy from fruit and nuts that keeps hunger under control without feeling like you are eating something healthy because it tastes so good! Perfect for those looking for a healthy snack on the go or a simple meal replacement. We take great pride in offering the the most delicious certified organic products with the highest nutrition per ounce than any other bar on the market. Protein, vitamins and minerals that come from organic vegan plant based products like Raw Revolution contain more health benefits plus fiber and nutrients. Whey which is a highly processed by product of milk, and soy protein isolate (highly refined and most are genetically modified) are not health promoting. Be careful of hidden words for sugar like glucose syrup (corn syrup), sucralose (highly processed) and companies that promote they are organic and not all of their ingredients are. Taste and you will see that we deliver premium organic bars at affordable prices.
Before it was a book, The Gardener's A-Z Guide to Growing Organic Food was organic gardener Tanya L. K. Denckla's highly prized personal database, the distillation of years of careful research and hands-on, real-life, dirt-under-the-fingernails experience in growing her own vegetables, herbs, fruits, and nuts. Now available to all, this easy-to-read sourcebook offers much to gardeners of all skill levels, answering questions quickly and authoritatively so more time can be spent enjoying the garden. Six comprehensive chapters cover vegetables, fruits and nuts, herbs, organic remedies, and allies and companions. Within each chapter plants are arranged alphabetically, making needed information eminently accessible. Individual plant entries provide specific information on planting; temperature; soil and water needs; measurements; seed-starting dates; pests, diseases, allies, companions, and incompatibles, as applicable; when to harvest; how to store produce; and overviews of selected varieties. Fully half of the book is dedicated to organic remedies that can prevent or combat plant diseases and garden pests. Hundreds of common diseases and pests are discussed, as well as which plants are likely to be affected, how to recognize the problem, and tried-and-true natural remedies. The Gardener's A-Z Guide to Growing Organic Food demystifies how to work collaboratively with the complex natural systems of the environment, making gardening a little easier and definitely more fun.
Since the U.S. Department of Agriculture put into place the long-awaited National Organic Program, American consumers have finally had a set of nationwide standards for organic foods. But new standards raise new questions. What is organic food? What's the relationship between organic food and food labeled with terms like "all-natural, "free-range, "hormone-free, and "locally grown? Are "organic, "made with organic, and "100% organic foods different?And most importantly, is organic food better for me and my family? This handy guide provides a thorough but nontechnical introduction to organic food. Some topics of special interest include product labeling, health and nutrition, environmental quality, and pricing.
To Buy or Not to Buy Organic: What You Need to Know to Choose the Healthiest, Safest, Most Earth-Friendly Food
Food journalist and former professional chef Cindy Burke writes in the introduction to this book: "Organic food can be so expensive and difficult to find that I always wondered if I was spending my money wisely. I decided to become informed, really informed, about the options -- organic, conventional, local, sustainable -- so that I could choose the healthiest, safest food available." To Buy or Not to Buy Organic is the result of Burke's investigations. It tells you how to choose the healthiest, safest, most earth-friendly food, as you make your way through the supermarket, your local farmer's market, or your natural foods store. Highlights include: Making sense of the choices presented by organic, local, sustainable, minimally treated, grass-fed and cage-free foods Reducing your exposure to pesticides Save money by knowing the foods you want to eat only if they're organic and the foods that are pesticide-free even when they are nonorganic Protecting your child's health from pesticides An at-a-glance shopper's guide to more than 100 foods
Easy and cheesy! Annie's certified organic Cheesy Ravioli is made with organic pasta "pillows" filled with yummy organic cheese smothered in our traditional organic tomato and cheese sauce. Cheesy Ravioli is perfect for kids of all ages and only takes minutes to heat up on the stove or in the microwave.
At Essential Living Foods, we believe you deserve only the best of the best. We travel the world the year round to bring you only the most nourishing heirloom superfoods emerging from indigenous cultures and unspoiled ecosystems.
Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas. The series is unique in its practical approach as it draws on real life situations to highlight practical means for controlling the organism in foods. Salmonella species are arguably the most commonly reported food associated human pathogens in the developed world. They are zoonotic agents and many different animal reservoirs are known. They can be found widely in the environment and may also establish in food processing environments. Over 2000 serotypes of Salmonella have been identified to-date, some of which cause very serious illness in humans particularly in vulnerable populations such as the elderly. Although rare, illness may result in fatality or long term debility and sequelae. Salmonella spp. are so widespread in raw foods and food source environments that the food industry has to maintain constant vigilance regarding contamination in raw materials, effectiveness of food processing systems and control of finished product characteristics for assuring food safety with respect to this important pathogen. This book details the causes of selected outbreaks and assesses the lessons that can be learnt from them. It examines the characteristics of Salmonella spp. and identifies factors that make foods susceptible to contamination and growth of these organisms. Specific product sectors are used to indicate practical measures that can be applied to control Salmonella spp. in foods and minimise their potential to cause harm to the consumer. It also provides guidance in selecting effective sampling plans and test methods to monitor and detect the organism and offers pragmatic advice on action to be taken when the organism is detected during monitoring programmes.
Maple Syrup is destilled from the sap of sugar maple trees in springtime. It takes 4 gallons of pure sap to make one gallon of pure syrup. A good sugar maple tree is able to produce 1 to 2 quarts of pure maple syrup each season.
"Who would have thought that a natural food supermarket could have been a financial refuge from the dot-com bust? But it had. Sales of organic food had shot up about 20 percent per year since 1990, reaching $11 billion by 2003 . . . Whole Foods managed to sidestep that fray by focusing on, well, people like me. "Organic food has become a juggernaut in an otherwise sluggish food industry, growing at 20 percent a year as products like organic ketchup and corn chips vie for shelf space with conventional comestibles. But what is organic food? Is it really better for you? Where did it come from, and why are so many of us buying it? Business writer Samuel Fromartz set out to get the story behind this surprising success after he noticed that his own food choices were changing with the times. In "Organic, Inc., " Fromartz traces organic food back to its anti-industrial origins more than a century ago. Then he follows it forward again, casting a spotlight on the innovators who created an alternative way of producing food that took root and grew beyond their wildest expectations. In the process he captures how the industry came to risk betraying the very ideals that drove its success in a classically complex case of free-market triumph.
Includes 1 Wood organizer, dividers, and 1 set of blumotion slides//Adjustable dividers to accommodate all sorts of lid sizes//Furniture grade dovetail construction//Floor of organizer has a peg board design for easy movement of dividers//Attractive wo...