Filed under: Organic
An organically-grown apple. Fruits and vegetables grown organically appear similar to conventionally grown produce. In most jurisdictions, organic food must meet specified production standards, which specify growing and processing conditions different from normal agricultural and food safety requirements.
Fresh food
Fresh, “unprocessed” organic food, such as vegetables and fruits are purchased directly from growers, at farmers’ markets, from on-farm stands, supermarkets, through speciality food stores, and through community-supported agriculture (CSA) projects. Unprocessed animal products like organic meat, eggs, dairy, are less commonly available in “fresh” form.
Chips, cookies, and other snacks are an example of processed food.
Chips, cookies, and other snacks are an example of processed food.
Processed food
Processed food accounts for most of the items in a supermarket. Often, within the same store, both organic and conventional versions of products are available, and the price of the organic version is usually higher (see modern developments). Most processed organic food comes from large food conglomerates[7] producing and marketing products like canned goods, frozen vegetables, prepared dishes and other convenience foods.
Processed organic food usually contains only (or a specified percentage of) organic ingredients and no artificial food additives, and is often processed with fewer artificial methods, materials and conditions (no chemical ripening, no food irradiation, etc.).
Filed under: Natural
Generally, a healthy diet will include:
1. Sufficient calories to maintain a person’s metabolic and activity needs, but not so excessive as to result in fat storage greater than roughly 12% of body mass;
2. Sufficient quantities of fat, including monounsaturated fat, polyunsaturated fat and saturated fat, with a balance of omega-6 and long-chain omega-3 lipids;
3. Avoidance of trans fat.
4. Sufficient essential amino acids (“complete protein”) to provide cellular replenishment and transport proteins;
5. Essential micronutrients such as vitamins and certain minerals.
6. Avoiding directly poisonous (e.g. heavy metals) and carcinogenic (e.g. benzene) substances;
7. Avoiding foods contaminated by human pathogens (e.g. e. coli, tapeworm eggs);
8. Avoiding chronic high doses of certain foods that are benign or beneficial in small or occasional doses, such as
* foods or substances with directly toxic properties at high chronic doses (e.g. ethyl alcohol);
* foods that may interfere at high doses with other body processes (e.g. table salt);
* foods that may burden or exhaust normal functions (e.g. refined carbohydrates without adequate dietary fibre).
