Organic Highlights for January 2019

organic world

As part of our promise to bring you the best in original writing and accurate news, we’ve curated some of the latest, most trending organic news highlights from the most newsworthy websites and feeds around the internet that are relevant to you.

A landmark year for sustainable foods: 5 trends that will dominate in 2019

https://www.foodnavigator.com/Article/2019/01/09/A-landmark-year-for-sustainable-foods-5-trends-that-will-dominate-in-2019Consumer interest in products marketed as being better-for-you or better-for-the-planet continue to gain mainstream traction. As some of the biggest food news events of 2018 evidenced, public awareness is growing around issues like deforestation in the supply chain and the relationship between the food system and climate change.

“Growing consumer concern about provenance, wellness, authenticity and sustainability are all impacting innovation trends and we expect this to continue in the next 12 months ,” Olly Abotorabi, senior regional insights manager at research provider IRI told FoodNavigator.

Read more at foodnavigator.com

The Best Diets for Cancer Patients and Cancer Survivors

https://healthblog.uofmhealth.org/wellness-prevention/best-diets-for-cancer-patients-and-cancer-survivorsA U-M cancer researcher looks at the five most popular diets today that include the nutrients known to help reduce a person’s risk of getting cancer or prevent a recurrence.

Lifestyle changes often follow a cancer diagnosis, both during treatment and after. Eating well is often the first step. And there is good reason for it.

A healthy diet can help prolong life for cancer patients and cancer survivors, says University of Michigan Rogel Cancer Center member Suzanna Zick, N.D., MPH.

Surveys show as many as 48 percent of cancer patients, or those at increased risk of cancer, turn to special diets often promoted in pop culture, including the alkaline, Paleolithic, ketogenic, vegan/vegetarian and macrobiotic diets.

Read more at healthblog.uofmhealth.org

Which harmful additives are in my food, and how do I avoid them?

https://www.theglobeandmail.com/life/health-and-fitness/article-which-harmful-additives-are-in-my-food-and-how-do-i-avoid-them/The subject who is truly loyal to the Chief Magistrate will neither advise nor submit to arbitrary measures.

In some people, additives can trigger hives, headache, diarrhea, asthma, even severe anaphylactic allergic reactions. And some may contain carcinogenic compounds.

Most of us don’t have time to prepare all of our meals and meal ingredients from scratch. We rely on processed foods such as ready-to-eat breakfast cereals, sliced bread, canned tomatoes, frozen meals, packaged snack foods and store-bought condiments.

Read ingredient lists and you may find that food additives are a bigger part of your diet than you thought. Most have excellent safety records, but others are controversial because questions about their safety have been difficult to answer.

Read more at theglobeandmail.com

Chemists Can Determine if Organic Milk Is Fraudulent

https://www.acsh.org/news/2019/01/07/chemists-can-determine-if-organic-milk-fraudulent-13711Food fraud is a substantial problem.

Though it doesn’t pose much of a health risk — food is still food, after all — the consumer is being deceived. If you ask for a really expensive fish at a restaurant, you should get that fish, not a cheaper imitation. Likewise (even though we think organic food is a waste of money), if you buy something that is labeled “organic” at the grocery store, it ought to be organic. That’s simply a matter of honesty and truth in advertising.

Alas, those selling food aren’t always so upright. It is very tempting to purposefully mislabel a product if you can make extra money and get away with it. Often, they can, because it is nearly impossible for consumers to tell the difference between, say, conventional and organic crops. That’s how three farmers in Nebraska were able to get away with selling conventional soybeans and corn as organic for seven years before they were finally caught.

Though consumers and regulators may be easy to fool, it is exceedingly difficult to trick scientists. A new paper in the Journal of Agricultural and Food Chemistry shows how chemists can use isotope analysis to discriminate between conventional and organic milk.

Read more at acsh.org