If it says “organic” or “all natural,” should you buy it?

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.)

Happy reading,

” 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!

To your health,

Robyn Openshaw

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.


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.





  1. says

    WOW! You shed light on why I have issues with wheat thins. I am allergic to many pesticides and preservatives so this info was really great. Lots of info I did not know.

  2. says

    I feel like this post was just for me! Thanks for the clarity. Now, healthier choices will be made.

    You really made a difference thanks for the valuable content.


  3. says

    Annette, do you mean “now” or “from now on”?

    From now on, I will definitely seek out sprouted! Such seemingly small changes in our nutrition can actually mean the difference between “nutritious” or NOT!

    Thank for sharing both Robyn’s wisdom as well as your own. . . As for me, I’m off to bring home sprouted bread . . .

    Oh, but first, I need to move along and share this post with my blog followers!

    Thank you for your absolutely nutritious post!

  4. says

    Ah, you’re preaching to the choir — I’m a dedicated reader of labels for all the reasons you mention. I don’t eat that much bread, but it’s whole wheat/whole grains as first choice. Sprouted wheat/grains is delicious and so good for nutrition, but it’s not a handy choice for many. One of the food rules I follow in buying/reading labels is to avoid any food that has either 1) hydrogenated oil or 2) corn syrup. Yep, if you just omit those two ingredients, that’ll cut out a bunch of junk! Surprising how easy it is to have energy and healthy weight for age, when you just avoid everything except what you cook from scratch. I’m not 100% doing that, but I’m going in the right direction. Thanks for caring for our health, longevity, and quality of life that has everything to do with what we choose.

  5. says

    Coach Annette,

    Now that is a practical, useful, really important blog of info !
    Thank you for spotting what Robin has written and for your wisdom in sharing your feelings as well her advice with us.
    It takes me 50% longer to do my grocery shopping (I am a widower so do my own)than it used to, because I am want to examine and know what I may be putting into my body.And a lot of the packages are very purposely deceptive, or at least unclear as to what they tell you.Organic sounds fine but as you and Robin have pointed out , food items may be made from organic ingredients but those ingredients are NOT nutritionally acceptable. I also pay attention to where various foods are on the GI scale and thus not good for me if I am trying to lose or maintain weight.

    The GI scale recommends Sourdough and/or Pumpernickel bread.
    Your comments?

    Thanks Annette. Another great blog.


  6. says

    Thanks for sharing Robyn’s blog with us all! I’m a huge fan of her site and messages. I actually have a PhD in nutrition and I taught clinical nutrition part-time in a medical school for 17 years. If I hadn’t left the field of What People Put Into Their Bodies, and migrated to the field of What People Put Into Their Minds, I might be doing what Robyn is doing – I’m so glad she is doing such an awesome job! RRR

  7. Annette says

    Jerry, to answer your question,
    Following a low GI is a really great way to monitor your health and especially helps
    manage the blood sugar levels.
    I feel everyone is at a different level of their ‘nutritional journey”,
    and pumpernickel and sourdough are up the ladder from white, whole wheat, & whole grains.

    Just like sprouted bread or manna breads are also the best of
    ” breads”,
    the next level is not eating bread at all, only sprouted grains and dehydrated crackers.

    So it is all about where we’re at and what we want for our “next step up” in nutrition.

    It is nice to see so many people aware of how important food is, and
    starting to understand the diffearnces between commercially grown, gmo, and

    Slowly we will have land with healthy soil,
    plants filled with all the minerals,
    and healthy people as a result.

    Cheers, and thanks for the post.

  8. says

    You got that right. Agri-business is just that business. i’ve also found that sprouted bread is the best or even try baking your own bread. what i have done in my life and my home is to upgrade everything from my conversations to my nutrition so that my bodies operational systems can be upgraded. went from sweet cranberry juice to organic and from white to sprouted bread. i encourage everyone to upgrade! Great post and thanks for sharing.

  9. says

    Very interesting. I really appreciate you clearing up the bit about whole wheat bread. I knew there was some “catch” to it, but could not recall. Now I know to buy 100 whole grain, or the sprouted bread if I can find it in my small town.

    Thanks for leading us to healthier lives.


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