The Low-Down On Going Organic

By Angela Bekiaris

So you want to stick to an organic diet, but not quite sure what that means or where to start? Here are some tips to help you out, courtesy of Helpguide.org:
For starters, do you even know what ‘organic’ means? The term ‘organic’ refers to the way agricultural products are grown and processed. The regulations do vary from country to country. Organic livestock, explain experts, raised for meat, eggs, and dairy products, must have access to the outdoors and be given organic feed. They may not be given antibiotics, growth hormones, or any animal by-products.

Watch Your Sodium Intake
Did you know that high sodium intake is a major contributor to cardiovascular disease? The American Heart Association recommends that adults stay under 1 500mg of sodium per day, and never take in more than 2 300mg a day.
Salt pros and cons
Benefits Of Eating Au Natural
How your food is grown or raised has a huge impact on your health, explain experts, who add that organic foods have more beneficial nutrients, such as antioxidants. Did you know that people with allergies to foods, chemicals, or preservatives often find their symptoms lessen or go away when they eat only organic foods? The benefits include:
• Organic produce contains fewer pesticides.
• It is often fresher because it doesn’t contain preservatives that make it last longer.
• Organic farming is better for the environment – it reduces pollution, conserves water, reduces soil erosion, increases soil fertility, and uses less energy.
• Organic meat and milk are richer in certain nutrients – a 2016 European study showed that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions.
• Organic food is GMO-free – free from genetically modified organisms.

Yvonne

Yvonne

Hi, my name is Yvonne Albers I am the Production managerof People Magazine, my interests lie in Art, photography, horse riding and learning new skills. Digital being one of the new skills I am acquiring at present and learning fast to keep up with the race of quick turn arounds of sending the magazine to print and making it live on the web for our readers.