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Maybe a friend has recently told you that you should start buying more organic food. Maybe you are that friend. Regardless, when people think about organic food, they often think about it in very simplistic terms. That is, I should buy more organic food because organic food is better for me. Actually, that’s just a small part of it.

When you buy organic food, you support organic farming. The more people buy organic, the more organic farmers there are. That doesn’t just mean the more healthy people there are from a dietary perspective. If more food is grown organically, less chemical pesticides, herbicides and fertilizers are used globally. Fewer pesticides, herbicides and fertilizers mean less runoff of these products into streams, rivers, lakes, oceans and watersheds. That means all the various life forms that live in and/or feed from water are healthier. Our entire planet is healthier.

Decades ago there were big news stories and class-action lawsuits involving companies who had knowingly dumped toxic chemicals into streams and rivers or tried to bury toxic sludge or other toxic material. They were found out by whistleblowers or by subsequent years of unexplained increases of certain cancers and other serious illnesses or birth defects in their areas of operation.

We don’t hear about these types of blatant or shamelessly ignorant wrongdoings anymore thanks to the EPA and other governmental and non-governmental watchdog groups. However farmers, are legally allowed to use all sorts of toxic* chemicals in the growing process to boost yield, prevent insect infestations, etc. Any and all chemicals applied to a crop are not absorbed by just the plants for which they were intended. For example, if a chemical is applied by aerial spraying, it is at the mercy of the wind and can affect the ozone depending on the specific characteristics of the chemical. Any chemical that is applied to plants will be on and/or in the ground and will make its way into our streams, rivers and lakes. That applies to chemicals you or I might use in our yard or garden, not just the thousands of acres of farmland managed by large, faceless corporations.

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As a mother of two young children (both under 5 years of age), who can be a bit finicky at times, I am constantly trying to get them to eat better. Here are a few tips for making whatever you’re cooking healthier.

1. Substitute whole-grain flour for all-purpose flour whenever appropriate.
Most recipes call for all-purpose flour, which offers next to nothing in nutrients, fiber, protein, etc. Whether you’re making pancakes, muffins or pies, it is easy to substitute whole-grain flours for your basic flour. If you want to ease into it, just substitute half of what the recipe calls for. I specifically mention “whole-grain” as opposed to “whole wheat.” Many people think whole wheat flour is the only all-purpose flour substitute. It is, in fact, my least favorite. It tends to make most baked goods heavy and sometimes “tacky.” Instead, try whole-grain barley or spelt flour. Both are lighter texture. If you are making something cake-like, try substituting oat flour.*

2. Reduce sugar by at least 25 percent.
I have yet to make a dish in which people could notice I used 25 percent less sugar than the recipe called for. I recently reduced the amount of sugar in my pumpkin pie by 50 percent and my mother noticed. That said, my husband and kids still loved it.

3. Try substituting agave syrup for sugar where appropriate.
Agave syrup is relatively new and somewhat controversial among foodies. It is much healthier than regular granulated sugar as it registers low on the glycemic index (i.e., your body doesn’t get the usual sugar spike). However, many people can notice a subtle taste difference, so you will want to experiment with where and when to use it.

4. “Sneak” in vegetables whenever possible.
Examples include adding vegetables, such as zucchini and carrots to a tomato-based pasta sauce that gets blended anyway, or making zucchini and pumpkin muffins.*

5. Consider making your own yogurt and granola.
It’s easy to do and you can really control the amount of fat and sugar that’s included.*

*Recipes to follow in a future blog.

I decided to start blogging because people are continually asking me and/or it seems I am continually dispensing advice (preachings???) on healthy eating, cooking and living. I figured blogging is most likely a much more efficient way to communicate.

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Life doesn't have to be perfect to be wonderful - stories and recipes from a wonderful life...