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The goods on Organic food

I was reminiscing with my friend Scotty the other day about
how, when we were in high school, everyone loved going to his place for lunch.
Sure, he had a pool table and video games, but we really went there for the
food. It began when the quality of Scotty’s bagged lunch was discovered: it was
always the best, but he never ate it (he was a gym rat, always playing
basketball instead). The word got out that his mom must be some sort of gourmet
chef, and soon we were all tucking in to his lunch pail. Then, on days when we
had a spare period after lunch, we’d all head over to his place to sample the
goods at the source.

That kitchen was like nirvana. In winter, his mom (who we
now call Sharon, and no longer Mrs. A.) made the best panini sandwiches (always
on whole wheat flatbread) and soups (always hearty broths). And in the summer,
her gazpacho and egg-salad wraps ruled. It turns out Sharon wasn’t a chef by trade, but a public
health nurse specializing in nutrition. Bottom line—she knew what was good for
you, and how to make it yummy. Sharon worked on rotating shifts at the hospital, so if she was on evenings it meant
she was at home during the day to lay out these banquets. Those were the days
we circled on our calendar. (It wasn’t long before we all knew her schedule!)

We never spoke about nutrition (or certainly organic fare)
back in the day, but Sharon recently shared some valuable insights on the advantages of eating organic
food. She pointed out that decreasing
the potential toxin level while increasing your intake of vitamins, minerals,
and antioxidants can be hugely beneficial. Especially when you’re trying to get
over a flu bug or generally trying to restore your health. "It’s
essential for kids in particular," she says. "Their organs, brains and immune
systems are still developing, which makes them even more susceptible to toxins
than grown ups." She says consuming more organic food isn’t the only way to
improve your nutrient intake, but it may be one of the safest.

Sharon finds a product like Rubbermaid’s Produce Saver to be invaluable, since
you can keep the fruit and vegetables fresher longer—an asset for produce that
isn’t brimming with preservatives. I tend to believe her. After all, she
essentially fed my friends and me a meal a day during my teenage years. (I hope
my mom’s not reading this.)

Tune in next time when I’ll be talking to some friends at my
local eatery about their practical food storage tips.


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