Eat products grown and cultivated on healthy soils.

It would be easier to say “eat organic products“, it is true that certified organic nourishment is usually properly cultivated or grown on healthier soils- soils fed with organic matters. Yet, there are some farmers in America that don’t have attested organic food,  but whose products must not be overlooked. The “organic” mark is important, but it is not the only key for the production of quality food.  In fact supermarkets are full of processed organic food products that are just a little bit better, at least in terms of health, than their conventional equivalents.

Organic cream cookies aren’t a healthy food product. When an organic Coca-Cola will be launch, what will happen for sure, then it will be probably a big strike in ecological terms, but not for our health. Most of the consumers expect automatically that the mark “organic” is a synonym with “healthy“, but the fact that the corn syrup with high fructose from your soft drinks, is organic, is not at all an advantage for the metabolism of insulin.

Yet, the superiority of real food grown on healthy soils seems to be obvious. More and more studies support the hypothesis which was first launched by Sir Albert Howard and J.I. Rodale; soils that are rich in organic matters produce nutritious food. Recent some comparisons made between organic and conventional crops have shown that several plants from organic crops had much higher levels of antioxidants, flavones, vitamins and other nutrients. But of course after been carried for several days by truck, any fresh product loses its nutritional quality, therefore it would be good to search not just for organic food but also local organic food.