We do our best to buy local and when we can’t we source the best quality we can, here are some sources, I will continue to add to the list, you can email with questions or suggestions.
We buy from the farmer as much as we can in East Texas.
The Little Braveheart Farm https://www.facebook.com/p/Little-Braveheart-Farms-100063649444774/
https://www.melaleuca.com/riverbendranch/how-it-works
https://wildalaskancompany.com
https://riverbendranchgenetics.com
Granary Lindale TX https://www.facebook.com/GranaryHealthFoodsEastTyler
Farmers Markets in Tyler TX https://www.rosecityfarmersmarket.com
Farmers Market Mineola TX https://www.facebook.com/mineolafarmersmarket
Natural Grocer Tyler TX https://www.naturalgrocers.com/store/tyler
Sprouts Grocer Tyler TX https://www.sprouts.com/store/tx/tyler/tyler
Importance of Reading Labels
Reading labels is crucial for making informed choices, ensuring safety, and supporting overall health and well-being. Labels provide vital information about product contents, proper usage, potential hazards, and care instructions, which help consumers make decisions that align with their personal needs and values.
For Food and Beverages. We prefer Organic without Apeel coating.
https://www.lovewholefoods.com/blog/2023/8/6/apeel-does-not-appeal-to-us
Reading food labels is a powerful tool for maintaining a healthy diet and managing medical conditions.
- Informed Choices: Labels disclose calorie counts, nutrient content (fats, protein, fiber, vitamins, minerals), and ingredients, which helps you choose more nutritious products and avoid those with excessive processed ingredients, added sugars, and unhealthy fats.
- Health Management: For individuals with conditions like high blood pressure, diabetes, or allergies, labels are essential for tracking specific nutrients like sodium, sugar, and major allergens to prevent adverse health reactions.
- Portion Control and Weight Management: Labels list the serving size and servings per container, which aids in managing caloric intake and maintaining a healthy weight.
- Avoiding Misleading Claims: The detailed information on the back or side panel provides facts that allow consumers to look past deceptive marketing buzzwords on the front of the package (e.g., “natural” or “low-fat”).
- Food Safety: Dates such as “Use By” or “Best Before” help determine the product’s freshness and safety for consumption, preventing the intake of spoiled food.
“Use by” labels are not always true for food safety because most date labels refer to
peak quality and freshness, not when the food becomes unsafe to eat. The only federally required date for safety in the U.S. is on infant formula.
Why “Use By” Dates Are Not Always About Safety
- Quality vs. Safety: Dates like “Best if Used By,” “Sell By,” and “Use By” are generally the manufacturer’s best guess for when the product will have the best flavor or quality. The food may not taste as good after this date, but it is often still safe to consume if handled properly.
- Lack of Standardization: There is no uniform, federal system for food dating in the United States (except for infant formula), leading to a wide variety of confusing terms used by manufacturers.
- Proper Storage Matters More: The actual life of a product heavily depends on how it is stored and handled. Perishable foods left at room temperature for too long can become unsafe even before the date on the label.
- Prevention of Food Waste: Misunderstanding these labels leads to a significant amount of food waste, as consumers often prematurely throw away perfectly safe food.
How to Tell if Food is Safe to Eat
Instead of relying solely on the date, use your senses to determine if food has spoiled:
- Smell: If the food has an off or unusual odor, it should be discarded.
- Appearance: Look for changes in color, the presence of mold (except for certain hard cheeses where you can cut the moldy part off) or bulging cans.
- Texture: If the texture is different than expected (e.g., slimy meat or a mushy texture), it is best to throw it out.
Reading Labels applies to cosmetics and anything you ingest:
Do you know what is the largest Human organ is? The skin, all that lotion, shampoo and assorted cosmetics probably have toxins in it. Rule of thumb if there are more than 10 items in a product beware, if you can’t pronounce or understand what the substance is in the product it’s probably not good, we prefer Organic not to say that some organic products can have bad ingredients as well Be educated.
Ana Lucic Glucose Speaks
Who goes by the [email protected], is a health content creator and social media influencer who posts educational videos and reels about metabolic health, diabetes, and insulin resistance. She does not offer a specific product or app called “glucose speaks.” Instead, she uses her platform to share general health information and provide motivational content related to blood sugar management.
Overview of her content
- Focus: Her social media content on Instagram and YouTube focuses on topics like improving insulin resistance, preventing diabetes, managing blood sugar, and promoting metabolic health through diet and exercise.
- Platform: She primarily uses video content to educate her followers. Her YouTube channel is @glucose.speaks, and her Instagram account is @glucose.speaks.
- Message: She often frames her advice as a way for people to “protect yourself against diabetes” or get off multiple medications naturally, encouraging lifestyle changes for better health.
- Products: Her content does not promote a specific “glucose speaks” app or device. She is not a company, but an individual creator, and the name “glucose speaks” refers to her online handle.
Distinguishing her content from blood glucose products
It’s important to distinguish Ana Lucic’s educational content from actual continuous glucose monitoring (CGM) products and apps.
https://www.facebook.com/glucose.speaks
Colostrum and its benefits: a review
Colostrum, a nutrient-rich fluid produced by female mammals immediately after giving birth, is loaded with immune, growth and tissue repair factors. It is a complex biological fluid, which helps in the development of immunity in the newborn. It contains significant quantities of complement components that act as natural anti-microbial agents to actively stimulate the maturation of an infant’s immune system. Bovine colostrum, a raw material for immune milk preparations, can be used to treat or prevent infections of the gastrointestinal tract. It is possible that Colostral preparations aimed at specific consumers may play a significant role in healthcare in the future. Besides providing immune support, colostrum has remarkable muscular-skeletal repair and growth capabilities. Studies have shown that colostrum is the only natural source of two major growth factors namely, transforming growth factors alpha and beta, and insulin-like growth factors 1 and 2. These growth factors have significant muscle and cartilage repair characteristics. They promote wound healing with practical implications for trauma and surgical patients. Colostral growth factors have multiple regenerative effects that extend to all structural body cells, such as the gut.
IF YOU DRINK RAW MILK EVERY DAY THIS MIGHT HAPPEN TO YOUR BODY
I drink Raw Milk every day. DT
RAW FARM raw dairy products are simply that- products made from milk that is unprocessed, whole, TESTED, and living, with all of its probiotic bacteria. NEVER pasteurized (heated), homogenized (crushed), or otherwise altered. Our family produces delicious world-class dairy products for you to enjoy. So… if all milk starts off as raw, then why is it so hard to find? This has been one of the most interesting and complex questions asked in our generation.
What Even Is Raw Milk?
RAW FARM Whole Raw Milk is unprocessed and complete with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA and omega-3 fatty acids. Customers with lactose sensitivities have a delicious, nutritious, and natural alternative in this unaltered, wholesome product. SIMPLY FLASH-CHILLED, FILTERED, AND TESTED.
Why Is Raw Milk Good for Me?
Our Whole Raw Milk is unprocessed and complete with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA and Omega-3 fatty acids. The ease of digestibility of Whole Raw Milk gives those that experience discomfort with processed dairy products, a delicious and natural option. Our truly happy cows’ grass grazes on lush green pasture, seasonally. Simply filtered, chilled, tested, and bottled; nothing added or taken away. Absolutely NO antibiotics, synthetic hormones, or GMO anything.
Why RAW MILK Does Not Cause DIGESTION ISSUES, NATURALLY (Pictures for Easy Explanation)
NO PROCESSING = EASY TO DIGEST
One of the leading questions we are asked when sampling our delicious raw milk at events is, “can I digest raw milk?” It is overwhelming just how many people have a sensitivity to processed milk. Stomach cramps, bloating, discomfort, and other commonly noted symptoms are what consumers say they feel when they consume processed milk. Why? (We will get to that below) This article was written to start a bigger conversation that needs to be had! Raw milk does not cause digestive discomfort or milk “negative digestive reactions”. Basically, when someone drinks raw milk… they are able to enjoy their glass with ease.
SO, SO MANY “MILK ALTERNATIVES”
In America, there are hundreds of milk alternative brands that claim that those who are sensitive to dairy products can easily consume their products without digestive issues. What they are NOT telling you is how processed the food is or how altered the ingredients are remaining inside the product. Below is a chart that compares raw milk to the MANY milk alternatives that are commonly found in the dairy case marketplace:
A wide variety of HIGHLY PROCESSED non-dairy milk alternatives have become popular over the past decade, including:
Almond milk: Made from almonds, this plant-based alternative is lower in calories and fat than cow’s milk. *Most retail brands are fortified, standardizes, sweetened, preserved, thickened, homogenized, artificial flavors, and pasteurized.
Coconut milk: This tropical drink made from coconut flesh and water has a creamy texture and mild flavor. *Most retail brands are fortified, standardizes, sweetened, preserved, thickened, homogenized, artificial flavors, and pasteurized.
Cashew milk: Cashews and water combine to make this subtly sweet and rich substitute. *Most retail brands are fortified, standardizes, sweetened, preserved, thickened, homogenized, artificial flavors, and pasteurized.
Soy milk: Contains a similar amount of protein as cow’s milk and has a mild flavor. *Most retail brands are fortified, standardizes, sweetened, preserved, thickened, homogenized, and pasteurized.
Hemp milk: This alternative is made from hemp seeds and provides a good amount of high quality, plant-based protein. *Most retail brands are fortified, standardizes, sweetened, preserved, thickened, homogenized, artificial flavors, and pasteurized.
Oat milk: This substitute is very mild in flavor with a thicker consistency, making it a great addition to coffee. *Most retail brands are fortified, standardizes, sweetened, preserved, thickened, homogenized, artificial flavors, and pasteurized.
Rice milk: A great option for those with sensitivities or allergies, as it’s the least allergenic of all nondairy milk. *Most retail brands are fortified, standardizes, sweetened, preserved, thickened, homogenized, artificial flavors, and pasteurized.
When choosing a nondairy milk substitute, keep in mind that many of these products contain added ingredients like sweeteners, artificial flavors, preservatives, and thickeners. If possible, stick to unsweetened varieties to limit the amount of added sugar in your diet.
The human gut is simple
When you take all things into account, the human body is very resilient. Even when you consume highly processed foods your body will more than likely “put up with it” for a while before it starts “falling apart”. When you feed your body processed, denatured food it will react and send you signals of discomfort. Over long periods of time; however, the body builds up health issues and major digestive problems. This is what has been reported to us over and over at events from consumers.
What Are The Health Benefits? What Would Happen If You Drank Raw Milk Every Day?
The nutritional profile of whole raw milk is impressive. After all, it’s designed to fully nourish newborn young. Adults sustain excellent health when they consume at least 3 cups of whole raw milk, every day.
Just one cup (240 mL) of whole raw cow’s milk contains:
Calories: 150
Raw Protein: 8 grams
Raw Fat: 8 grams
Calcium: 30% of the RDA
Vitamin A: 6% of the RDA
Iron: 6% of the RDA
Raw Milk is an excellent source of bio-available vitamins and minerals, including “nutrients of concern,” which are under-consumed by many populations (Source).
It provides bio-available calcium, which is lacking in many diets (Source).
Raw Milk is also a good source of vitamin A and iron.
Additionally, it’s an excellent source of protein and contains hundreds of different fatty acids, including conjugated linoleic acid (CLA) and omega-3s (Source).
Conjugated linoleic acid and omega-3 fatty acids are linked to many health benefits, including a reduced risk of diabetes and heart disease (Source, Source, Source, Source).
Raw Milk from cows that eat mostly grass contains significantly higher amounts of conjugated linoleic acid and omega-3 fatty acids (Source).
Also, grass-fed cow’s raw milk contains higher amounts of beneficial antioxidants, such as vitamin E and beta-carotene, which help reduce inflammation and fight oxidative stress.
Raw Milk Is For Everyone
Many people can’t tolerate processed, pasteurized milk because they’re unable to digest the damaged lactose, a sugar found in processed milk and dairy products.
Conclusion
Drink Raw Milk. Raw milk is one of the easiest foods to digest. Your body knows EXACTLY how to digest it and will consume it quickly. When you drink unprocessed, raw milk your body will thrive and only react through complete digestion. This complete food will give your body the much-needed vital nutrition it needs to become strong and healthy. Enzymes, probiotics, healthy fats, proteins, vitamins, and calcium are just some of the noted essential nutrients found in raw milk.
https://rawfarmusa.com/blog/if-you-drink-raw-milk-every-day-this-might-happen-to-your-body
In East Texas:
Little Brave Heart Farm https://www.facebook.com/p/Little-Braveheart-Farms-100063649444774/
Jersey Girls https://www.jerseygirlsmilk.com/contact
Jalapeños and their seeds
Jalapeños and their seeds can positively impact the gut microbiome by providing fiber for digestive health and capsaicin, which may help balance beneficial gut bacteria while inhibiting harmful ones. Seeds also contain a mucilage that can act as a prebiotic, further supporting gut health, and their consumption is associated with benefits like increased bacterial diversity and the production of appetite-regulating compounds.
Benefits for the gut microbiome
- Capsaicin’s antimicrobial properties: The compound capsaicin can inhibit the growth of some harmful bacteria while promoting beneficial ones, helping to create a more balanced gut environment.
- Fiber content: The dietary fiber in jalapeños adds bulk to stool, which supports regular bowel movements and a healthy digestive process.
- Prebiotic effects: Seeds contain a mucilage that acts as a prebiotic, which helps to feed beneficial gut bacteria.
- Increased diversity: Studies have shown that capsaicin can increase the diversity of bacteria in the gut.
- Production of beneficial compounds: Consuming capsaicin may lead to the increased production of beneficial compounds like propanoic acid, which is linked to appetite regulation.
Other health benefits
- Rich in vitamins: Jalapeños are a good source of vitamins, including antioxidants like vitamin C and vitamin B6, which protect the immune system.
- Immune support: The antioxidant properties of jalapeños help protect the body from free radicals.
- Potential for reduced inflammation: Capsaicin has been studied for its anti-inflammatory effects, and some research suggests it may even help relieve the pain associated with inflammatory bowel disease, though more human research is needed
Local Bee Pollen
Is the Only Thing That Cured My Seasonal Allergies
And it’s a lot more delicious than nasal spray.
By Zoe Dubno
I’m not made for the outdoors. April is the cruelest month, breeding lilacs out of the still-cold ground and shooting pollen directly into my face. May through October isn’t any easier: My eyes itch from the moment the first cherry blossom is posted on Instagram until the last of the so-called leaf peepers returns from the north. I’ve taken every antihistamine, nasal spray, and eye drop known to Duane Reade. Only one thing has helped: local bee pollen, eaten by the spoonful, daily, I use a ¼ teaspoon.
I’m not one of those all-natural woo-woo people. I’ve tried a number of superfoods, powders, and dusts that are meant to clear my skin and boost my vitality, and I’m pretty sure my hair still grows at the same glacial pace and I’m just as “vital” as I’ve ever been. Local bee pollen is the one hippie thing that I can wholeheartedly get behind because it seems to have genuinely improved my quality of life.
This bee pollen from Andrew’s Honey helps keep my NYC allergies in check.
Bee pollen is the commonly used term for flower pollen gathered by bees outside the hive. When they return, they bind the powdery pollen with their saliva to create the packed pellet shape. Pollen is fed to baby bees as their source of protein, while honey is their carbohydrate source. The saliva breaks down the cell walls of that flower pollen, rendering it more easily digestible. Science!
Any bee pollen you consume will be delicious, but only the local stuff has assuaged my allergy symptoms. That’s supposedly because eating bee pollen composed of your allergen partially broken down allows your body to build up an immunity to said allergy. [According to Andrew Coté, founder of Andrew’s Honey, which I buy at the Union Square Greenmarket in NYC. “The basic idea is that if one consumes pollen from that same area where they live and breathe, presumably they’ll build up a tolerance to that pollen. So the next time they breathe it in, it won’t be so foreign to their body. If you’re getting a flu shot, you’re getting a small amount of the flu virus injected into your body as an antidote to the flu, so it’s the same principle.” These claims are not backed up by the FDA, but your local hippie store proprietor and I both find it to be true. Because of the variations in plant species across the country, eating bee pollen from Ohio hives will do little for allergy sufferers in, say, Colorado.
So pick up some local bee pollen at the farmers’ market, health food store, or online. You’ll recognize it as granules similar in appearance to Nerds candy, and it can come in a variety of colors based on where you live. My NYC pollen is almost rainbow-colored, while my Connecticut pollen comes in shades of yellow and red. Coté doesn’t like to give dosage recommendations but suggests starting small: “The rule of thumb is for an adult person to take a level teaspoon a day and then go from there.”
Even if the health benefits of bee pollen are unconfirmed, the flavor makes it a placebo I’m happy to eat on the regular. It tastes like honey’s nuttier, more floral relative. I recommend enhancing your bee pollen experience by throwing it into a smoothie or using it as an ice cream topping. One of my favorite breakfasts consists of sprinkling bee pollen on a thick slice of toast slathered in ricotta, dotted with berries, and drizzled with balsamic. You can do that with spray nose.
If you have a history of anaphylactic shock or highly allergic to bee stings, it’s best to avoid bee pollen. If you’re pregnant, breast-feeding, or on blood thinners, please check with your doctor before consuming.
I use Lenis McCasland 469-438-0710 Alba TX, You can find East Texas bee pollen from local beekeepers like Elzner Farms and T&J Farms, as well as from retailers like H-E-B which stocks Moore Honey’s Southeast Texas pollen. Additionally, you can source it from other Texas-based producers like Honey Apple Farm in Van Zandt County or Walker Honey Farm
I stopped using Loratadine for allergies and only use local Bee Pollen. DT
Maple Cream Recipe
Makes about 2 cups
- 3 cups of real organic maple syrup
- ¼ teaspoon Tallow (optional)
- Pinch sea salt (optional)
1. Set medium saucepan in bowl of ice and scatter more ice around sides of pan. Bring syrup, oil, if using, and salt, if using, to boil in second medium saucepan over medium heat and cook, without stirring, until syrup registers 235 degrees, 16 to 18 minutes. Quickly pour hot syrup into prepared saucepan and let cool, without stirring, until syrup registers 100 degrees, about 15 minutes.
2. Remove saucepan from ice bath and stir syrup vigorously with wooden spoon until it turns thick, pale, and opaque, about 30 minutes. Quickly transfer cream to jar with tight-fitting lid. Maple cream can be stored at room temperature or refrigerated for at least 2 months.
NOW Supplements
I do approve of NOW as a company
NOW Foods Supplements, 8 billion Acidophilus & Bifidus, Dairy, Soy and Gluten Free, Strain Verified, 120 Veg Capsules. I use Now products for several things, I trust them, and they are affordable. Your gut is your second brain; gut health should come first.
https://my.clevelandclinic.org/health/drugs/22650-acidophilus
Ranch Dressing Story
Do Not buy store Ranch Dressing, make your own.
Ingredients in Greek yogurt ranch dressing
This homemade healthy ranch dressing seriously tastes like your good old Hidden Valley but with better-for-you ingredients. Here’s what you’ll need: Use organic if you can.
- Plain Greek yogurt: we’re using protein-packed greek yogurt instead of buttermilk or mayo to easily lighten up this homemade ranch.
- Garlic powder: love a little kick of garlic in ranch. Don’t you?
- Onion powder: the secret ingredient for that authentic ranch flavor.
- Lemon juice: always need to add a little acidity to salad dressing! Apple cider vinegar would word in this, too.
- Dried dill: feel free to use dried dill or freshly chopped chives for the herb component.
- Salt: to bring out the flavors in the dressing.
- Optional: a little honey to add some sweetness.
Salt
Not All salts are the same, salt is very import to your health, choose wisely.
Scared of Raw Dairy? Don’t Believe These Myths. (Plus, the Dirt on Conventional Dairy)
Summary
Scared of raw dairy? Let’s unpack myths surrounding conventional vs. raw dairy and why drinking raw milk is one of the best ways to support full-body health.
Dairy has been (and still is) used in cultures worldwide for medicinal purposes.
Are you surprised?
Most of us have been bogged down with warnings to eliminate dairy because it’s wreaking havoc on your gut – and especially your skin. We’re told dairy and acne are intricately linked. We’re told our guts will never heal if we consume dairy products.
Sound familiar?
Yet – wise, centuries-old traditions like Ayurvedic medicine continue to use milk as a foundational “delivery system” for healing herbal medication. These traditions believe milk plays a role in repairing the gut, supporting the colon, calming indigestion, and more.
So how did our culture get to the conclusion that dairy is bad?
And if dairy really is that bad, why are some now raving over raw dairy as a magical alternative? Isn’t that even worse?
It’s a lot to unpack, but first – let’s talk about why dairy has gotten such a bad rap.
It might surprise you. See more…
https://primallypure.com/blogs/blog/raw-dairy-health-benefits
https://schuesslertissuesalts.uk
Dr. Schuessler was an outstanding intellect of the late nineteenth century; a Doctor of Medicine, a physiological chemist and a physicist who was well ahead of his time. He developed the Schuessler Tissue Salts using a unique system of cellular therapy, Biochemistry (the chemistry of living tissues) which continues to be popular today. Dr. Schuessler found that there are 12 inorganic minerals present in the body which he called “tissue salts”.
Become an Ambassador for Schuessler
We are on a mission to empower individuals in attaining their optimal well-being through natural medicine. We’re reaching out to connect with like-minded advocates. If you have a profound interest in holistic health and actively engage in social media, we’d love to hear from you!
Already a member?
Sea Moss
Dr. Sebi taught that disease begins when the body runs low on minerals, not when you “catch” something. Every cell runs on electricity, and minerals are the conductors. When you’re low on them, the current weakens.
Sea moss feeds 92 of the 102 minerals your body is made of. Add Bladderwrack and Burdock Root, and you’ve completed the full circuit, restoring your body’s mineral charge. That’s when healing begins naturally.
Great Bakery that ships to your door.
Costco List
Zicam
Ricola
Hydrogen peroxide
Vinegar
Baking Soda
Organic Chomps
Organic Elizabeth cereal
Salmon from Alaska
Go chi Super Berries
Organic Cashews
Smoked Gouda
Organic Pumpkin Seeds
Organic Monk sugar
Organic Ghee
Organic in glass Maple Syrup
Organic Fruit
Organic you bake Sourdough bread
Organic Olive oil
Organic Avocado oil
Organic Avocados
Sparkling water
Organic Frozen fruit
Organic Flour
Organic Chicken stock
Organic Seeds of change
Organic Coconut milk
Organic Tomato sauce
Organic Super berry
Organic Better than bullion
Organic Sprouted oats
Organic Kombucha
Organic Suja
Organic burritos
Organic fudge bars
Organic Avocado cups
Organic chicken
Organic Powdered Potatoes
Organic Simple Mills cookies
Organic chips
Smoked Gouda cheese
Organic beans
Organic canned tomato paste
Organic canned tomatoes
Organic Honey
Why Organic food
- Organic farming is the production of food without the use of synthetic chemicals or genetically modified components.
- Organic foods are not necessarily completely chemical free, but the pesticide residues will be considerably lower than those found in produce manufactured with synthetic chemicals.
- When selecting organic foods, choose those labelled ‘certified organic’ by one of the Department of Agriculture, Fisheries and Forestry accredited certifying organizations.
- Organic farming is better for the environment and more sustainable.
About organic food
Organic farmers and food producers grow and produce food without using synthetic chemicals such as pesticides and artificial fertilizers. They do not use genetically modified (GM) components or expose food to irradiation.
Animal welfare and environmental sustainability are important issues for organic farmers. The term ‘organic’ can also cover animal products. For example, eggs certified as organic are free range, rather than from caged (battery) hens.
Types of organic foods available in Australia include fruit and vegetables, dried legumes, grains, meat and meat products, dairy foods, eggs, honey and some processed foods.
Organic farming
Animals raised using organic methods are treated humanely and with respect. For example, chickens are free range and not kept in cages, and cows are not kept in feed lots. Animals are also not fed any growth-regulating drugs, steroids, hormones or antibiotics. However, the animals may be treated with vaccines to prevent disease.
Organic farming is also concerned with protecting the environment and working in harmony with existing ecosystems – including conserving water, soil and energy, and using renewable resources and natural farming cycles.
Traditional farming methods are often used, such as rotating crops to prevent nutrient depletion in soil and integrating crops and livestock.
Pesticides and other chemicals in organic food
Organic foods are not necessarily completely chemical free. They may grow on land not previously used for organic food production and, therefore, might contain chemical residues. However, the pesticide residues in organic food are considerably lower than those found in conventional farming – where foods are produced with synthetic chemicals.
Also, some naturally occurring pesticides are permitted for use in organic farming and include:
- pyrethrins
- light oils
- copper
- sulfur
- biological substances (such as Bacillus thuringiensis).
Organic food is a growing industry
The Australian organic food industry is booming. In 2021, the retail value of the organic market was estimated to be at least $2.3 billion. Australia has seen a compound annual growth rate of 13% since 2012, with the number of certified organic operations increasing by 38% since 2011.
Consumer demand for organic food is growing at a rate of 20 to 30% per year. It is estimated that more than 6 out of every 10 Australian households now buy organic foods on occasion. Popular products include fruit and vegetables, beef, non-alcoholic drinks, nuts and ready-to-eat foods.
Reasons to buy organic food
Most people buy organically-grown food products because they are concerned about pesticides, additives, antibiotics or other chemical residues, and believe organic food is healthier.
Other reasons include – concerns with the impact of conventional farming on biodiversity and the environment, and the ethical treatment of livestock.
Organic food and nutrition content
Several studies have compared the nutritional content of organic and conventionally grown plants, and most have shown no significant differences in key vitamin and mineral content. Although the differences are small – research has shown that some organic food has:
- lower nitrate levels
- higher vitamin C levels
- higher levels of some minerals (such as phosphorous, magnesium and iron).
Organic food and ethics
Organic foods promote more humane treatment of animals, as well as providing meat that is free from hormones and antibiotics.
Also, some people worry about the long-term health, economic and environmental consequences of GM foods and choose organic foods in support of an industry that does not use GM techniques.
Organic food is better for the environment
Organic foods promote healthier and more sustainable use of natural resources. Modern conventional farming methods include excessive use of chemicals and planting only one crop multiple times (monocropping). This has led to a decline in soil fertility, and an increase in salinity and blue-green algae in waterways over many years.
Organic farmers try to minimize damage to the environment by diversifying their crops, using physical weed control, and animal and green manure.
Organic food outlets
You can buy organic food from:
- some supermarkets
- some green grocers
- health food shops
- some fresh food and farmer’s markets
- certified organic retailers.
Organic food is often more expensive than conventionally produced food. This is because organic farming generally operates on a smaller scale and production is more labor intensive. Also, without herbicides, pesticides and other chemicals, yields are generally smaller.
Organic food certification
Organic farms are only certified after they have been operating according to organic principles for 3 years. However, the use of the word ‘organic’ is not regulated in Australia, so it is important to make sure that products you buy come from certified growers and producers.
Before 2009, the standard (guidelines and rules) did not exist for domestic and imported organic foods. This led to a misrepresentation of the word ‘organic’ in the Australian domestic food market.
Two key standards now govern the production, processing and labeling of organic food in Australia. These are:
- The National Standard for Organic and Bio-dynamic Produce (for exported foods)
- The Australian Standard for Organic and Bio-dynamic Products (for domestic and imported foods).
These standards provide an agreed set of procedures to be followed in organic food production. This helps to ensure the integrity and traceability of an organic food product from ‘paddock to plate’. The standards include requirements for production, preparation, transportation, marketing and labeling of organic products in Australia.
While it is mandatory for exported organic produce to be certified and meet the National Standard for Organic and Bio-dynamic Produce, the Australian standard (for domestic and imported foods) is not mandated, and certification is voluntary. Its purpose is to assist the Australian Competition and Consumer Commission (ACCC) to ensure claims made about organic and bio-dynamic products are not false or misleading.
‘Organic-certified produce’ means the food was grown, harvested, stored and transported without the use of synthetic chemicals, irradiation or fumigants.
How to identify food certified as organic
Suggestions for making sure the food you are buying is organically grown include:
- If you are buying from an organic retailer – check for the Organic Retailers’ and Growers’ Association of Australia (ORGAA) notice, which should be prominently displayed.
- Choose foods with the label – ‘certified organic’ from one of the Department of Agriculture, Fisheries and Forestry accredited certifying organizations
- Check packaging for the grower’s name and certification number.
- Do not be fooled by packaging that claims the produce is ‘natural’ or ‘chemical free’ if the proper certification labeling is not displayed.
Some certifying organizations have their own standards in addition to the National Standard.
Bio-dynamic food
Bio-dynamic farming is a type of organic farming pioneered by Austrian philosopher Rudolf Steiner. It uses traditional farming methods with prescribed preparations and places strong emphasis on ecological harmony and environmental sustainability.
Bio-dynamic food is grown with prescribed composts, preparations and natural activating substances.
In Australia, bio-dynamic foods are covered under national organic certification.
Organic gardening
As well as purchasing organic food products, many people are adopting a sustainable lifestyle by growing their own produce, keeping backyard chickens or setting up a beehive to make their own honey.
If you choose to eat organic food, you may like to start an edible garden. Organic gardening can be enjoyed by everyone and its benefits include:
- increases physical activity levels
- reduces stress
- is inexpensive and helps you save money
- has less impact on the climate – reduces food packaging and waste, uses less chemicals, saves water and lowers energy use and emissions
- food is fresh and ready to harvest
- encourages healthy eating – food is more nutritious and reduces our consumption of processed foods.
Glyphosate Herbicides and Your Health
Written by Kara Mayer Robinson, Shelly Shepard
Medically Reviewed by Jabeen Begum, MD on June 24, 2024
What Is Glyphosate?
Glyphosate is an herbicide used to kill certain plants and grasses, manage how plants grow, get crops ready for harvest, and ripen fruit. It’s called a non-selective herbicide, which means that it kills most plants to which it’s applied. It works by stopping plants from making certain types of proteins that enable them to grow.
Glyphosate has been used in the U.S. since 1974 and is one of the nation’s most popular herbicides. It’s used on lawns, gardens, forests, and for agriculture.
Glyphosate is a non-selective herbicide — it kills weeds as well as any other vegetation around them. (Photo Credit: Moment/Getty Images)
Glyphosate Herbicide Uses
Glyphosate has many different uses. It’s used everywhere from home gardens to big agriculture. Many farmers use it during food production.
It’s often used on:
- Fruit and vegetable crops
- Glyphosate-resistant crops such as canola, corn, cotton, soybeans, sugar beets, and wheat
- Plantings, lawns, greenhouses, aquatic plants, and forest plantings
The biggest users of glyphosate are growers of crops that have been genetically engineered to be resistant to the herbicide — this allows the plant to survive while killing nearby weeds. The crops with the highest use of glyphosate are modified corn, cotton, and soybeans.
Certain glyphosate products (such as Pondmaster) can be used to help control plants in or near ponds and streams.
Herbicide is used in forests to clear land for planting trees as well as weed control, especially for young trees.
Is Roundup the same as glyphosate?
Glyphosate is the declared active ingredient in most versions of Roundup. But Roundup also contains a variety of other ingredients. These ingredients include those designed to help the herbicide stick to plants, be absorbed into the roots, or prevent foaming, as well as dyes. Scientists believe these may be more toxic than glyphosate, but because they aren’t “active ingredients” in Roundup, they are rarely the focus of regulatory health risk assessments.
The Environmental Protection Agency (EPA) in the U.S. says that glyphosate is not likely to cause cancer in humans. However, the International Agency for Research on Cancer (IARC) has classified the chemical as “probably carcinogenic to humans.” The EPA and IARC relied on different kinds of research to reach their conclusions.
Glyphosate Exposure
You can be exposed to glyphosate in several ways.
Residential glyphosate exposure
If you use a herbicide containing glyphosate at your home, you could be exposed to it by breathing in particles while spraying it (for example, if it’s windy while using it), or if you accidentally get it on your skin or in your eyes. If you don’t wash your hands or don’t wash them well after using glyphosate, you may be exposed to it when smoking or eating.
Occupational glyphosate exposure
If you have a job in agriculture or landscaping where you regularly use products containing glyphosate, you are at risk of exposure in the same way as when you use them at home. You should follow the same precautions as those detailed above to reduce your risk of glyphosate exposure.
Studies of farmers found that glyphosate levels in their urine were higher if they did not wear rubber gloves when using the herbicide.
A University of Washington review of numerous studies determined that glyphosate exposure may increase the risk of non-Hodgkin lymphoma by up to 41%. The review included a study with 54,000 people who had jobs applying pesticides.
Environmental glyphosate exposure
Glyphosate binds tightly to soil, and bacteria in the dirt break it down over several months. There is little chance of glyphosate entering groundwater because it binds so tightly to the soil. But it can enter water sources if it’s sprayed directly on the water.
Glyphosate stays in the air for just a short time when spraying on plants, but it does not typically disperse into the air from soil that has been sprayed.
Where you live may affect the degree of your exposure to glyphosate. A recent study of pregnant women in Idaho found that those who lived less than one-third of a mile from fields treated with glyphosate had much higher levels of it in their urine than those who lived farther away.
Signs of Glyphosate Exposure
If you’re exposed, your eyes, skin, nose, and throat may get irritated. If you get it in your eyes, it could lead to mild irritation or a superficial corneal injury. If you swallow it, you may have increased saliva, burns, and pain in your mouth and throat. It can cause nausea, vomiting, and diarrhea.
In some cases, people who intentionally swallowed products with glyphosate have died.
Exposure to Glyphosate in Your Food
Many farmers use glyphosate products in their fields and orchards. They spray it on crops such as corn and soybeans that are genetically engineered to withstand glyphosate, also known as genetically modified organisms (GMOs). They also spray it on non-GMO crops such as wheat, barley, oats, and beans, to dry out the crops so they can harvest them sooner.
It gets into foods early in the food chain, before raw food is harvested and before it’s processed.
Which foods have glyphosate?
Studies have found glyphosate levels (many of them at legally allowed values) in a variety of foods, including:
- Honey
- Fruits and nuts (fruit juice, pears, blackberries, limes, raisins, and walnuts)
- Grains (breakfast cereals, wheat snacks, bread, wheat seeds, rye, oat, barley, and linseed)
- Vegetables, such as yams, potatoes, peas, and dried lentils
- Meat and fish
Glyphosate in beer
Since barley is the most common grain used to make beer, and studies have detected glyphosate in the grain, it’s not surprising that the herbicide has also been found in beer. One study of 100 samples of beer found glyphosate residue in 92 of the samples.
Glyphosate in oats
In a National Institute of Standards and Technology study of 13 oat-based food samples, the organization detected glyphosate in all of them. But the levels detected were well below the EPA’s tolerance levels.
The study revealed the lowest levels of glyphosate in the organic oat breakfast cereal sample and organic oat flour sample. The highest levels were found in the traditional instant oatmeal samples.
Is Glyphosate in Organic Foods?
Glyphosate is banned in organic farming, and eating organic can reduce your exposure to glyphosate. One study found that adults and children who started to eat organic food had 70% lower levels of glyphosate after 6 days. Glyphosate can still make its way into organically produced foods, but not nearly in the amounts as conventionally grown foods.
Long-Term Health Risks of Glyphosate Exposure
Short-term exposure to glyphosate isn’t something you need to worry much about. But its long-term risk may be a concern. Scientists are divided on how much risk is involved. Reports show conflicting results. And keep in mind that most studies involve animals, not people:
Cancer. Some studies suggest glyphosate may be linked to cancer. Others suggest there’s no link. The International Agency for Research on Cancer categorizes glyphosate as a probable carcinogen for humans. The EPA says that glyphosate does not pose a risk to humans as long as it is used according to directions. They also stated that it is unlikely that it causes cancer in humans. A 2023 study by The University of California, Berkeley, found that glyphosate is a probable human carcinogen.
Liver and kidney damage. Glyphosate may affect your kidney and liver. Studies of humans have found possible links between glyphosate and non-alcoholic fatty liver disease, metabolic syndrome, cirrhosis, and chronic kidney disease.
Endocrine and reproductive issues. The EPA says that there is no evidence that glyphosate interferes with the endocrine system or hormones in humans. A 2024 study linked glyphosate levels to infertility in men.
Digestive issues. According to a 2020 study, most gut bacteria may be susceptible to glyphosate, which could affect the makeup of the human gut microbiome.
How to Reduce Your Exposure to Glyphosate
You can limit your risk of glyphosate exposure in several ways:
- Always wash your hands carefully after using glyphosate or if you’ve touched plants that have been sprayed in the past 24 hours.
- Wear protective clothes, such as long-sleeved shirts and long pants whenever using glyphosate, whether you’re a farmer or a gardener.
- Don’t let the spray blow onto your skin (avoid spraying on a windy day).
- Never eat, drink, or smoke while using glyphosate.
- Don’t walk around barefoot less than 24 hours after an area has been sprayed.
- Buy organic food.
- Wash fruits and vegetables thoroughly.
- Keep children away from glyphosate products and areas that have been sprayed.
- Keep pets away from treated areas according to the product instructions.
Takeaways While the EPA has stated that glyphosate is unlikely to cause cancer and other negative health effects in humans, some studies dispute that. With the variety of contradictory information available, it’s a good idea to be aware of the potential links between glyphosate and health issues and take steps to limit your exposure.
The Hidden Dangers of Seed Oils: Why You Should Think Twice Before Using Them
Seed oils like soybean, sunflower, safflower, and canola oil are widely used in modern diets, but their excessive omega-6 content, processing methods, and oxidative instability pose significant health risks. These oils can contribute to inflammation, metabolic dysfunction, and long-term diseases such as heart disease, obesity, and diabetes.
Written by Mito Team
Seed oils like canola oil, safflower oil, and soybean oil are staples in many diets, but growing research shows that these cooking oils may pose serious health risks. Once thought to be healthy, these processed seed oils are now linked to inflammation, heart disease, and metabolic dysfunction.
TLDR;
- Seed oils like canola and safflower are high in omega-6 fats, which may cause inflammation, metabolic issues, and chronic disease.
- Processing methods using high heat and solvents introduce harmful compounds.
- Excess omega-6 intake from seed oils may raise risk of heart disease, obesity, and diabetes.
- Better options include healthy cooking oils like olive oil, avocado oil, and coconut oil.
- Reduce seed oil intake by checking food labels and switching to non-seed oils.
What Are Seed Oils?
Seed oils, such as soybean, sunflower, safflower, and canola oil, are derived from the seeds of various plants. These oils are high in omega-6 polyunsaturated fatty acids (PUFAs), which are essential fats that the body cannot produce on its own.
While omega-6 fatty acids are important for health, they must be consumed in balance with omega-3 fatty acids to maintain optimal health. Unfortunately, the modern Western diet often has an imbalance, with excessive omega-6 intake and insufficient omega-3s, which can lead to health problems.
The over consumption of omega-6 fatty acids, particularly from seed oils, is a major concern. These oils are often used in processed foods, packaged snacks, and restaurant meals, making it difficult for people to avoid them.
While these oils are marketed as healthier alternatives to animal fats, their widespread consumption raises questions about the long-term consequences for health.
Seed Oil Dangers: Inflammation, Metabolic Dysfunction, and Chronic Disease
Pro-inflammatory Potential
The most significant concern with seed oils is their high omega-6 content. The body requires a balanced ratio of omega-6 to omega-3 fatty acids, typically around 4:1 or 3:1. However, in the modern Western diet, this ratio has become skewed, often reaching as high as 20:1 in favor of omega-6s. This imbalance leads to an increase in the production of pro-inflammatory compounds, such as Arachidonic Acid, which can contribute to chronic inflammation. Chronic inflammation is a known risk factor for heart disease, diabetes, arthritis, and other inflammatory conditions. Research from the Harvard T.H. Chan School of Public Health highlights how this imbalance in fatty acids can drive inflammation in the body.
Oxidative Damage
Processing Seed oils are typically extracted using high heat and chemical solvents, such as hexane. These methods, while efficient, can produce harmful byproducts like trans fats and lipid peroxides. Trans fats have long been associated with an increased risk of heart disease and other chronic health conditions. Lipid peroxides, which are reactive compounds formed when fats oxidize, can damage cells and tissues in the body. Research published in Circulation points to the risks of oxidative stress caused by these compounds, which can increase the likelihood of diseases like cancer and neurodegenerative disorders.
Metabolic Dysfunction
Consuming large amounts of seed oils can negatively affect metabolic processes, leading to insulin resistance and obesity. Studies suggest that a high intake of omega-6 fatty acids can interfere with normal metabolic functions and contribute to weight gain and hormonal imbalances. Animal studies have shown that these oils can disrupt lipid metabolism and increase the accumulation of fat, particularly in the liver. These metabolic disturbances are linked to conditions such as type 2 diabetes and fatty liver disease, raising serious concerns about the long-term health effects of seed oils.
Environmental and Quality Concerns
Beyond their health risks, seed oils also pose environmental concerns. The production of these oils relies on large-scale monoculture farming, which contributes to deforestation, loss of biodiversity, and significant greenhouse gas emissions. The demand for these oils, particularly soybean and palm oil, has led to increased agricultural expansion, often at the expense of ecosystems. Additionally, the heavy processing of seed oils involves chemical additives and preservatives, which can introduce further toxins into the oils and ultimately into the body.
Healthy Oils vs. Seed Oils: What’s Best for Cooking and Heart Health?
While replacing saturated fats with seed oils has been shown to reduce LDL cholesterol, this does not necessarily correlate with better cardiovascular health. In fact, replacing saturated fats with omega-6-rich seed oils may not lower the risk of heart disease, as some studies suggest. Excessive consumption of seed oils has been linked to increased LDL cholesterol and chronic inflammation. Find out how controlling your LDL levels can improve heart health and longevity.
Other fats, such as olive oil, avocado oil, and coconut oil, offer a more stable, health-promoting alternative. These oils are less prone to oxidation and contain beneficial nutrients such as monounsaturated fats and antioxidants, which help protect against inflammation and oxidative stress.
Olive oil, for example, is a key component of the Mediterranean diet, which has long been associated with better heart health and longevity.
Coconut oil, while high in saturated fat, has been shown to have antimicrobial properties and support healthy cholesterol levels. Avocado oil is rich in heart-healthy monounsaturated fats and offers a high smoke point, making it ideal for cooking at higher temperatures without risking oxidation.
Are All Seed Oils Bad?
Not all seed oils are created equally. While heavily processed oils like canola, soybean, and safflower oil are more prone to oxidation and inflammation, some cold-pressed or minimally processed oils may be less harmful. Still, many experts recommend switching to healthy oils like olive oil or omega-3-rich cooking oils for long-term well-being.
Foods and snacks without seed oils are becoming more popular, offering cleaner ingredients and better fat sources.
Practical Tips to Reduce Seed Oil Consumption
To mitigate the risks associated with seed oils, consider these practical tips:
Cook with Stable Fats
Opt for oils that have high oxidative stability, such as olive oil, avocado oil, or coconut oil, for cooking at higher temperatures.
Read Labels
Be mindful of processed foods containing seed oils, such as soybean, sunflower, and canola oil. Look for alternatives like olive oil or avocado oil when purchasing packaged items.
Balance Fatty Acids
Include omega-3-rich foods in your diet, such as fatty fish, flax-seeds, and chia seeds. This can help restore a healthy omega-6 to omega-3 ratio in the body.
Conclusion
Seed oils have been promoted as a healthier alternative to saturated fats, but growing evidence suggests they may have hidden dangers.
The harmful effects of seed oils—including inflammation, poor metabolic health, and cardiovascular risks—highlight the importance of switching to healthier cooking oils like olive, avocado, or coconut oil.