Is organic food just a fad? One to two percent of total food sales nationwide, especially in the organic food market, is growing rapidly—much faster than the rest of the food industry—in both developed and developing nations.
Organic foods are food produced using methods that do not involve modern synthetic inputs, such as synthetic pesticides and chemical fertilizers. They do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents or chemical food additives.
Certified organic food is a regulated process requiring producers to follow specific rules and methods in their growing. It is more labor intensive, and therefore, more expensive than traditionally grown produce. Fields that grow organic foods, for example, must be free from chemical use for at least three years.
Are they worth it? Yes, of course. I believe it is not only good for our health, but we are also helping the environment, when we use organic ingredients. Use of chemicals and synthetic fertilizers is linked to cancer.
I use organic ingredients, especially for foods wherein we eat the skin. It is safer, since these foods are likelier to absorb more chemicals and have more pesticide residue. Good examples are strawberries, apples, pears, celery, spinach and bell peppers. I also use organic dairy products and meat produce—animals that’s are not given hormones or antibiotics. Many organically raised animals are grass-fed and have lower fat content.
I only use the highest quality organic ingredients and offer my cuisine at fair prices—for happier and healthier clients.