Who is behind the recent study of organic food and why?

From Organic Gardening magazine…

Okay—let’s not miss the point about the Stanford “study” on organic food, the one released in early September that concludes that the scientific literature “lacks strong evidence that organic foods are significantly more nutritious than conventional foods.”

Every reaction I’ve seen in the press grants that maybe organic food isn’t more nutritious, but it’s healthier in many other ways, like much lower amounts of toxic agricultural chemicals, and so on.  But there are many studies that show that organic food is indeed more nutritious.  To really understand those studies, you have to know who paid for them.  If Monsanto or Cargill is paying a researcher at a land-grant university to look into the nutritional value of foods, there’s a temptation there to work the data in favor of the company paying the bills, especially if they like your work and order more studies.

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Organic Vinegar Uses

By Dr. Mercola

Howard Garrett, also known as The Dirt Doctor, has compiled a number of uses for vinegar, including recipes for both internal use and use in your organic garden.

“Vinegar is a wonderful organic tool that was discovered by accident 10,000 years ago when wine was accidentally allowed to ferment too long and turned sour,” he writes.

“It can be made from many products, including beer, apples, berries, beets, corn, fruits, grains, honey, malt, maple syrup, melons, molasses, potatoes, rice, sorghum, and other foods containing sugar.

Natural sugars from these food products are fermented into alcohol, which is then fermented into vinegar.”

… The product label will identify the starting ingredients, such as ‘apple cider vinegar’ or ‘wine vinegar.’ Malt vinegar is made from the fermentation of barley malt or other cereal grains. Sugar vinegar is made from sugar, syrup, or molasses.

White, spirit, or distilled vinegar is made by fermenting distilled alcohol. Distilled white vinegar is made from 190 proof alcohol that is fermented by adding sugar and living bacteria.

… Vinegar that is made from the petroleum derivative, 99 percent acetic acid, is not acceptable in an organic program.”

The name “vinegar” comes from the French words for “sour wine.”  But it’s important to realize that not all vinegars are created equally.  Some can benefit your health when taken internally, while others should only be used for tasks such as cleaning, or horticultural purposes, while others are best avoided altogether.

Click HERE to read the entire article which includes the following topics:

  • White Vinegar—A Great Non-Toxic Cleaner and Herbicide Ingredient
  • Avoid 20% Vinegar
  • Apple Cider Vinegar—Good for Your Health
  • Other Apple Cider Vinegar “Cures”
  • What Can Account for Apple Cider Vinegar’s Health Benefits?
  • Apple Cider Vinegar for Dogs
  • Horticultural Uses for Vinegar

Bee-zzzy Beekeeping

Farm member Kerrie Capraro made news in the Duxbury Clipper.  She keeps two hives at CNF:

Sweet, golden honey is truly precious as it takes a worker bee a lifetime to produce just one-twelfth of teaspoon worth.

The love of honey and beekeeping is alive and well in Duxbury. Many families raise bees at their homes and in community gardens.

For Kerrie Capraro, the 2012 beekeeping season, her third, began over the winter when she made sure her hives were clean and ready to be stocked with bees.  The previous season had been rough.  Aggressive bees and disease made for poor honey production the world over and she was hopeful this year would be as bountiful as her first.

Read the entire article HERE.

6 Farmers’ Market Scams

Interesting article from organicgardening.com about myths of Farmers’ Markets.

Here are the six myths:

  1. Myth: All farmers’ markets sell local food
  2. Myth: Local = organic
  3. Myth: “No spray” is the same as organic
  4. Myth: Farmers aren’t certified organic because it’s “too expensive”
  5. Myth: Food from the farmers’ market is so clean, you can eat it right there
  6. Myth: Bugs on your food are bad

People tend to equate farmers’ markets and “local” food with clean, wholesome food.  That’s true in many cases—but not all of them.  Farmers’ markets have become so popular that they’re being co-opted by wholesalers, retailers, and farmers who may be local but not so committed to a sustainable food system.  If you’re looking for farmers’ markets that sell the kind of healthy, down-on-the-farm food most of us equate with farming, arm yourself with this info to ward off farmers’ market fraud.

Read the entire article HERE and be sure to click through each “myth”.

CONGRATS to the Soule Homestead

CONGRATS  to the Soule Homestead for being able to carry on in providing wonderful experiences to the community!

The Soule Homestead Education Center, which has leased the Soule/Guidoboni Farm at 46 Soule St. in Middleboro for the last 20 years, was granted another 10-year lease by a unanimous vote of the Board of Selectmen on Monday.

“Natural”… another marketing term?

Member Jamie sent us a copy of an interesting and informative article on “What ‘Natural’ Means in Food Manufacturing” written by Carolyn Richardson and posted on the Calorie Count Blog

The opening paragraph reads:
When ‘all natural’ appears on a food label, most consumers assume that the product contains no artificial ingredients.  But, you may be surprised at how loosely the word ‘natural’ is used by food manufacturers.  Because there is high demand for healthier foods, the word is used as a marketing tool.  But savvy shoppers shouldn’t be fooled by this misleading practice.

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To view the entire article  Click Here

Carolyn manages to sum it up by stating…  The only way to have an all natural meal is to cook with ingredients that you have grown, raised, or purchased directly from the farm.

South Shore Living: Shop Local… Eat Fresh

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