Healthy & Nutritional Choices

Organic food: Is it safer or more nutritious?

According to the Mayo Clinic

 There is a growing body of evidence that shows some potential health benefits of organic foods when compared with conventionally grown foods. While these studies have shown differences in the food, there is limited information to draw conclusions about how these differences translate into overall health benefits.

Potential benefits include the following:

  • Nutrients. Studies have shown small to moderate increases in some nutrients in organic produce. The best evidence of a significant increase is in certain types of flavonoids, which have antioxidant properties.
  • Omega-3 fatty acids. The feeding requirements for organic livestock farming, such as the primary use of grass and alfalfa for cattle, result in generally higher levels of omega-3 fatty acids, a kind of fat that is more heart healthy than other fats. These higher omega-3 fatty acids are found in organic meats, dairy and eggs.
  • Toxic metal. Cadmium is a toxic chemical naturally found in soils and absorbed by plants. Studies have shown significantly lower cadmium levels in organic grains, but not fruits and vegetables, when compared with conventionally grown crops. The lower cadmium levels in organic grains may be related to the ban on synthetic fertilizers in organic farming.
  • Pesticide residue. Compared with conventionally grown produce, organically grown produce has lower detectable levels of pesticide residue. Organic produce may have residue because of pesticides approved for organic farming or because of airborne pesticides from conventional farms. The difference in health outcomes is unclear because of safety regulations for maximum levels of residue allowed on conventional produce.
  • Bacteria. Meats produced conventionally may have a higher occurrence of bacteria resistant to antibiotic treatment. The overall risk of bacterial contamination of organic foods is the same as conventional foods.

To GMO or NO to GMO?

According to

  •  What is a GMO?
    Genetically modified organisms (GMOs) are living organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering. This creates combinations of plant, animal, bacteria, and virus genes that do not occur in nature or through traditional crossbreeding methods. 
  •  Are GMOs safe?
    In the absence of credible independent long-term feeding studies, the safety of GMOs is unknown. Increasingly, citizens are taking matters into their own hands and choosing to opt out of the GMO experiment. 
  • What are the impacts of GMOs on the environment?
    More than 80% of all genetically modified crops grown worldwide have been engineered for herbicide tolerance.2 As a result, the use of toxic herbicides, such as Roundup®, has increased fifteenfold since GMOs were first introduced.3 In March 2015, the World Health Organization determined that the herbicide glyphosate (the key ingredient in Roundup®) is “probably carcinogenic to humans.”Genetically modified crops also are responsible for the emergence of “superweeds” and “superbugs,” which can only be killed with ever more toxic poisons such as 2,4-D (a major ingredient in Agent Orange).4,5 Most GMOs are a direct extension of chemical agriculture and are developed and sold by the world’s largest chemical companies. The long term impacts of these GMOs are unknown. Once released into the environment, these novel organisms cannot be recalled.Most GMOs have been engineered to withstand the direct application of herbicide and/or to produce an insecticide. However, new technologies are now being used to artificially develop other traits in plants, such as a resistance to browning in apples, and to create new organisms using synthetic biology. Despite biotech industry promises, there is no evidence that any of the GMOs currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit. 

Animal Shortening - Healthy?


  • Recent scientific studies show that the artificial trans fats found in vegetable oils aren’t as healthy as once thought. In fact, modern science proves that the naturally-occurring saturated fats found in animal fat are the healthier, more natural option.
  • Animal fats are mostly saturated fat, which means they stand up better to high heat and last longer than vegetable fats. Reduced oxidation in animal fats means they are less susceptible to the toxins and carcinogens generated by using vegetable oil alone.


  • Do you ever wonder why some fried foods taste richer? Why they’re crispier, juicier, more flavorful and succulent? The answer is animal fat.
  • You want your ingredients to be the star. Don’t let your vegetable oil overshadow them. Use animal oils or a blend of animal and vegetable oils instead of plant-based oils like soybean oil, coconut oil, sesame oil, or peanut oil.
  • Because animal fats are more stable, foods cooked in them absorb less oil and less fat.


  • Animal fats have a longer fry-life. Pound for pound, ounce for ounce, you’ll get more use out of oils that are animal fat-based than vegetable oils.
  • Using animal fats in non-food applications reduces the demand for petroleum-based waxes, making it eco-friendly and another way to reduce our carbon footprint.


Want more information? Get the facts about animal fat below.