Organic or Not?

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I decided to write this post for a few reasons. I hear people all the time arguing about the true value of a food being “Certified Organic” by the USDA and what that exactly means. So, I decided to do some research and get to the root of it.

I went to the USDA website itself and read up on the labeling requirements to get a better understanding on what it takes to slap that “organic” sticker on your food. This is what I found:

100 Percent Organic Label - must meet these criteria:

  • All ingredients must be certified organic.
  • Any processing aids must be organic.
  • Product labels must state the name of the certifying agent on the information panel.

Organic Label - must meet these criteria:

  • All agricultural ingredients must be certified organic, except where specified on National List.
  • Non-organic ingredients allowed per National List may be used, up to a combined total of five percent of non-organic content (excluding salt and water).
  • Product labels must state the name of the certifying agent on the information panel.

Don’t just take my word for it. You can see it from the source here

While that all sounds fine and dandy, the “Non-organic ingredients allowed per National List” that they mentioned peaked my curiosity…

THAT is the crazy part. I pulled up “The National List of Allowed and Prohibited Substances” and it’s… let’s say – extensive (and this list is not complete):

Ethanol Alcohol
Isopropanol Alcohol
Calcium hypochlorite.
Chlorine dioxide.
Sodium hypochlorite.
Copper sulfate
Elemental sulfur
calcium polysulfide
Insect Pheromones
Sulfur dioxide as rodenticide
Ferric phosphate
copper hydroxide
copper oxide
copper oxychloride
Peracetic acid
Potassium bicarbonate
Hydrogen peroxide
Streptomycin
Tetracycline
Lignin sulfonate
Magnesium sulfate
Silicates of zinc
Silicates of copper
Silicates of iron
Silicates of manganese
Silicates of molybdenum
Silicates of selenium
Silicates of cobalt
Lignin sulfonate
Sodium silicate

So what’s NOT allowed? Here’s a list of what’s prhibited:
Ash from manure burning
Arsenic
Calcium chloride
Lead salts
Potassium chloride (unless you use it responsibly, then it’s ok)
Sodium fluoaluminate (unless it’s no more than 20% of the crop’s nitrogen. then it’s ok)
Sodium nitrate
Strychnine
Tobacco dust

So eating “organic” products basically means that you are only avoiding 7-9 specific chemicals while you are still eating all the others. I’m I missing something here? Granted I’m not a chemist and I don’t know much about any of these chemicals but if you are trying to avoid ingesting ”Chemicals” I’m not sure ORGANIC is your solution.

Sweetening Yogurt Naturally

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So I’ve talked about yogurt before. There are ‘goods’ about it and there are ‘bads’. One tricky thing with yogurt is that the good stuff is loaded with sugar. So, I thought I would share with you some tips I’ve found to help you out. So to avoid the bad sugars simply buy unsweetened (plain) yogurt and flavor it naturally!

I’ve tried some of these personally and others were just suggestions I’ve come across but have yet to try them:

Mashed fruit – a mashed banana, apricot, or peach in the yogurt will add great flavor and natural sweetness.

Honey — it’s natural, it’s good for you, and it’s just cool that bees make it.

Raisins — I love raisins in stuff. I put them in cookies, in oatmeal, and yogurt. They are sweet little packets of fruity goodness.

Peanut Butter — it just seems to make everything better. Try mixing some of this in with some chocolate or even some pure maple syrup for a great treat!

Dark chocolate — You could put chocolate chips, you could melt it and swirl it in, or you could shave it in. Either way, Dark chocolate can be a good source of antioxidants!

Other Alternative Sweeteners – There are some great natural sweeteners out there that are growing in popularity. Try Agave Nectar or Stevia as a great natural sweetener without all the “baggage” that refined sugars bring to the table.

This post is sponsored by:

What Are Olympians Eating?

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Hey Guys,

I was cruisin’ around the internet today and I found this on Fitness Magazine’s website… “10 Diet Tips from Olympic Nutritionists”  Awesome!

Here’s the article – And here are some points it makes:

  • If you are an active athlete, you should drink between 1/2 to 1 ounce of water per pound of body weight each day.
  • add colorful fruits and veggies as snacks and as meals throughout your day… In fact, the more color that you have on your plate, the more antioxidants and vitamins you likely will be eating.
  • Athletes need to make sure they aren’t short on iron (especially females). Being low on iron will slow you down and increase your risks of injury in nearly all sports.
  • As an athlete, DON’T reduce or limit your calories… there are other ways to reduce body fat. Reducing your calories too low will lead to muscle breakdown, reduced performance, and injury.
  • For breakfast on “performance” day (especially if your event lasts more than one hour) have a high-carb, low-protein meal… Something like a bowl of cereal or oatmeal with a little milk or even half of a bagel. Do this a couple of hours before the start of the event.

For some really interesting and HIGHLY effective fatloss eating tips — check this out

Trouble Getting Motivated?

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You HAVE to read this… This story reveals my number one secret to getting your Butt Out Of Bed no matter what excuses you normally tell yourself. This secret actually blasts past any rationalization you might engage in when your alarm goes off at 6:00am or your typical “I deserve to sleep in today” thinking… without hesitation and without question! I’m serious.

Anybody having trouble getting out of bed to go workout lately? I was in the same boat… until my neighbor “changed the game” on me. Sure it might have all been a mistake but you can judge for yourself:

It all started when my neighbor called and asked if I would feed his chickens and watch his dog while they left for a few weeks… not thinking anything of it — I agreed like a friendly neighbor would. What I didn’t know is what came with it.

So, fast forward — there I am sleeping in my bed dreaming about how I should probably get up and workout when I hear a dog start howling. I roll over trying to block the sound but the howls get louder and more frequent until I piece together that what I’m hearing is the neighbor dog — the one I’m supposed to be caring for — wanting to go on a run at 6am.

Not only did I get out of bed and ‘walk the dog’ I ended up on a 45 minute RUN at top speed — one of the hardest leg workouts I’ve had in a long time. They say it takes 21 days to cement a good habit (like waking up and going for a run)… so what’s my secret you ask?

Borrow your neighbors dog for 3 weeks. No joke.

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Whole Wheat Sour Cream Pancakes

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Another Awesome recipe I Found…

I got it off of canyoustayfordinner.com…great blog for awesome recipes

Makes 8-10  3” pancakes

1/2 cup whole wheat flour

1/2 cup all purpose flour

2 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

3/4 cup milk (dairy or nondairy)

1 egg

3 tablespoons sour cream

 

1. In a large bowl, whisk the flours, baking powder, sugar, and salt.

2. In a measuring cup or small bowl, whisk the egg into the milk. Pour into the dry ingredients and stir just until combined. Add the sour cream and give the batter one final stir.

3. Spoon a quarter cup of batter onto a griddle or skillet set over medium heat that has been coated with nonstick cooking spray. Flip after 3-4 minutes, just as you notice bubbles forming around the edges of each pancake, and cook 2 minutes more.

4. Serve with a pat of butter and pure maple syrup.

Nutrition Information for 1/3 of the recipe:

Cal: 226.3, Fat: 4.9g, Cholesterol: 77.3mg, Sodium: 59.6mg, Fiber: 3g, Sugar: 2.9g, Protein: 9.4g

 

AJ Blaster

How Does Greek Yogurt ACTUALLY Stack Up?

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So there’s been a lot of hype lately about Greek Yogurt. Looking at market trends people are bailing on the traditional yogurt and flocking towards this exotic new option… Why? Is there really grounds to make the change? Let’s take an objective look:

Pros

  • Low in calories (especially the low fat varieties)
  • Packed with protien (upwards of double that of regular yogurt)
  • Many varieties have half the sugar of traditional yogurt
  • More tolerated by lactose-sensitive people
  • Nice tangy taste (more of a zip then traditional yogurt
  • Thick and creamy texture (they actually strain out a lot of the liquid so there’s a lot more milk solids in it — that’s how they make it thicker)

Cons

  • If you don’t opt for the low-fat varieties, greek yogurt can be packed with saturated fats.
  • Greek Yogurt has about 30% less calcium then traditional yogurt.
  • Price: Greek yogurt can cost up to 75% more than traditional yogurt

That being said — Greek Yogurt is just plain fun to eat. I’m definitely a fan. You know, this you might try: use it as a substitute for sour cream in your mexican dishes and on your tacos, use it as a substitute for mayo in your potato salad or sandwiches. It’s even an It’s an acceptable replacement for fatty ingredients like cream cheese, mayonnaise, and butter in your recipes.

<<For more tips on odd foods that can quickly cut your body fat and trim your waste-line click here>>

Thanks for reading and stay tuned for more great fat blasting info to come!