Grow Good – Taste Great
You don’t have to be an environmental whack job or tree-hugger to enjoy and benefit from using organic recipes. Unfortunately, those people who categorize people unfairly as whack jobs or environmental extremists will lump the use of organic recipes and foods into the same prejudicial grouping.
The debate continues about the worth and necessity of organically grown foods.
New York University professor Marion Nestle recommends, “If you can afford them, buy them. It really is a personal choice but how can anyone think substances, such as pesticides, capable of killing insects, can be good for you?”
On the other hand, American Dietetic Association spokeswoman Keecha Harris says, “There is no evidence that organic foods are superior over traditional foods.”
When you sort through all the rhetoric, one thing remains clear. Your diet is important to good health, and should include plenty of fruits and vegetables. If you do choose to go organic, the positive side is that you are likely minimizing some possible sources of health difficulties.
Most organic foods do not require special cooking methods, but some need to be cooked more quickly after purchasing since they may not have as many preservatives or spoilage preventitives.
The organic recipes we recommend are also savory methods of preparing all food, organic or not.