NUTRITION GLOSSARY
Antioxidants: Molecules that are capable of slowing and preventing the oxidation of other molecules. Oxidation produces free radicals which can damage cells.
Flavanoids: Known for their anti-oxidant activity, flavanoids are broadly distributed in plants. They produce pigment and provide protection from insect and microbe damage. In experiments, flavanoids show the ability to modify the body’s reaction to allergens, viruses, and carcinogens.
Summer squashes have anti-cancer properties, although not as much as root vegetables. They are also an excellent source of folate and potassium.
For food to be "Certified Organic" means that these crops must be grown without the aid of synthetic fertilizers and pesticides, and the land the crops are grown on must be free of synthetics for at least three years. Soil is instead fertilized with composted plant and animal waste, kelp, and green manure. Green manures are crops that are planted in alternation with the primary crop to hold and add nitrogen in the soil.
What you may see on food labels:
100% ORGANIC This means that by law, no synthetic materials are allowed, production processes must meet federal standards, and be verified by inspectors.
ORGANIC This means that 5% of the ingredients can be non-organic or synthetic.
MADE WITH ORGANIC INGREDIENTS At least 70% of the ingredients are organic, and the rest must be from the USDA's approved list.
These foods consistently contain the highest amounts of pesticides and should be purchased organically whenever possible:
apples cherries grapes nectarines
peaches pears raspberries strawberries
bell peppers celery potatoes spinach
These foods consistently contain the least amount of pesticides.
It's OK if you decide not to go organic:
bananas kiwi mangoes papaya
pineapples asparagus avacados broccoli
cauliflower corn onions peas
