Here is a great blog post in regards to natural nutrition.
Robyn Openshaw from Greensmoothiegirl.com blogged on the topic of Organic vs. Natural foods,
and she does a great job, so I wanted to share it with you.
I’d also like to add 1 tip in regards to her blog…so be sure you read to the bottom,
after her article, and you will receive the answer to
“what DO we use for………..”, (you’ll find out at the end.)
” Here’s Robyn….
So little of what’s in your grocery store (and even your health food store!) is worth your money. Many people are conned by the labels “all natural” and “organic” and “whole wheat.”
You know to read labels. But what do these labels mean? Many people look at nothing more than how many grams of fat or carbs, or how many calories, are in a serving. Or how big a serving size is.
Good start. But there’s much more important information to know if you’re a whole-foods enthusiast like me, or want to be one!
First of all, “all natural” means virtually nothing and I’d advise you to flat-out ignore it. High-fructose corn syrup can be “all natural” under the law, for instance. I have found that most foods using that label are grasping at straws, nutritionally–the package is not likely to contain any whole foods.
“Organic” is a good thing because it means the ingredients meet regulations for being grown without pesticides. (It’s not necessarily pesticide-free, as environments cannot be entirely isolated. But the growers didn’t USE chemical pesticides or insecticides.)
However, how nutritious are organic gummy bears? Organic cookie mixes made with white flour and white sugar? The improvement is marginal at best, since white flour is still nutrition-free with the mineral-rich germ and fiber-rich bran removed from the grain. Please don’t fool yourself–it’s still junk!
And “whole wheat” is the most deceptive label of all. Unless it says 100% whole grain, it isn’t. It can say “whole grain” and still have 90% white flour, 10% whole-grain flour! Confusing, isn’t it?
Many manufacturers put a pinch of whole-wheat flour into a mix of mostly white flour, to earn the “whole grain label” and entice an undereducated consumer who thinks she’s getting something healthy. Wheat Thins crackers are an example–white flour is still the main ingredient. For a while they had a 100% whole grain variety, but it didn’t last long. (Triscuits are actually 100% whole grain–too bad they have so much salt and refined oil!)
Virtually every package that says “contains whole grains” has “wheat flour” as the first ingredient, long before the much smaller amount of the whole-food ingredient.
“Wheat flour” does not mean WHOLE wheat. It means white flour derived from wheat! You’ll never read “white flour” on a label. Instead, it says “wheat flour” or “enriched wheat flour.” This is a highly processed, nutrition-less food that leads to constipation, blood sugar spikes, and many other health problems.
Hope this makes you a more educated consumer and label reader!
GreenSmoothieGirl.com” ……..Well what did you think of Robyn’s blog post?
Sometimes people feel discouraged when they read this, yet it’s really valueable to know this for your healths sake.
So the BEST BREAD TO BUY FOR YOUR HEALTH, IS….
SPROUTED BREAD. You can find it in most regular grocery stores, and/or health food stores,
and because it is “sprouted” it is alive, and acts much differantly in your body,
for example it does not spike the blood sugars and constipate you.
Try it, and you’ll see how filling this kind of bread is,
1 slice is like 3 of regular bread, and the nutriion “value” is also “off the charts fantastic”!
Hope you enjoyed Robyn’s post,
Your Natural Health Coach,
PS Do you eat white bread, whole wheat, whole grain or sporuted?
Post below, I’d love to know.