-Interest in organic food and farming is at an all-time high. As we become more aware of the effects of pesticides and chemicals on the environment and in our diets, the more we are turning to organic food for flavour, taste, nutrition and natural good health. Put simply, we choose organic food because we appreciate good food and a better way of living.
Food for health
-Organic meat, poultry and dairy produce are of excellent quality and more nutritious than intensively farmed produce. Organic fruit and vegetables are full of juice and flavour, and there are many unusual varieties to try. Organic fruit and vegetables ripen more naturally in richer soil, obtaining the maximum variety of micronutrients.
-As part of their defence against pests, fruits and vegetables contain phytonutrients, which also help to fight disease and promote good health in people. In contrast, agrochemical plants are liberally sprayed with nitrogen fertilizers to promote faster growth. A side effect is that the plants produce fewer and less diverse phytonutrients. Organic crops are grown in more balanced, less nitrogen rich soil.
-There is also evidence that people who eat organic food build up a stronger immunity to disease than those who consistenly eat food laden with chemicals. Other benefits include fewer flus, colds and catarrhal problems, clear skin, improved dental health and general vitality, and, some studies suggest, increased fertility. Organic food is free hydrogenated fats,which are a major contributor to obesity, heart disease and cancer. Also, organic meat generally contains less saturated fat than non-organic, and it is easier to remove as it is less evenly distributed. Meat, poultry, eggs and milk derived from grass-led animals contain more conjugated linoleic acid (CLA), which can help maintain a healthy weight and reduce the risk of heart disease and cancer.
A matter of Taste
-Of course there is another very good reason to go organic: organic food tastes better than intensively farmed produce, and for very good reasons. While most agrochemical crops are bred for their high yield, organic produce is grown from seeds bred primarely for flavour. Many organic farmers also cultivate heirloom crops once highly prized but no longer considered profitable. Organic growers in industrialized nations produce about a hundred different kinds of potato, compared to the 20 or so agrochimicals varieties on sale in the USA or UK. Organic crops are grown more slowly to allow flavour to develop naturally, while the higher quantities of phytonutrients also add flavour. Sugar levels are often slightly higher in organic produce, particularly carrots and apples. Organic fruit, which ripens naturally, is sweeter abd more flavoursome. Having less water also intensifies the flavours of organic fruits and vegetables.
-As with crops, organic farmers are increasingly breeding animals noted for their taste rather than their yield. Slow rearing methods further enhance the flavour of the meats produced. Organic prepared foods also contain very few of the chemicals flavourings and flavour enhancers found in non-organic foods. They taste so good that they dont need them. Following the reason, from spring through summer and autumn to winter, the recipes work with the ingredients naturally available for the time of the year to give you fresh, flavoursome, deeply satisfying meals, time after time.
-The Organic Kitchensection is packed with usefull information on everything you need to know about fruit, vegetables, fish, meat dairy, grains, bread, pasta and more. Before long, not only will you have be heading for the organic section in your local supermarket, you will find yourself investigating box schemes, farmers markets and all manner of small, local organic suppliers. Ultimately, organic food is that rarest of fine pleasures - something that tastes good and does you good. It is also, as the stunning range of recipes, rich in variety, from the hearty and rustic, to the elegant and exquisite menu for all tastes, from vegetarians to fish lovers abd mear eaters.