Learn About Super-foods

A superfood is a nutrient-dense, calorie-sparse food that benefits health and well-being. Superfoods are usually exotic and are not commonly found in your conventional supermarket.

It is obvious best superfoods are certified organic, non-GMO, and raw if possible.

A key superfood characteristic is being incredibly high in antioxidants, vitamins or other phytochemicals that are a diminishing part of the standard American diet.

Many of our superfoods have been a staple of indigenous cultures for thousands of years. The people consuming them felt the benefits and understood the positive impact they had.

Organic food is produced without using harmful or toxic pesticides, sewage sludge or petroleum-based synthetic fertilizers, genetically modified organisms (GMOs), bioengineering, or ionizing radiation.

This means any food that is Certified Organic is guaranteed to also be Non-GMO. But not vice-versa.
Studies show that organically grown food has higher amounts of Vitamin C, magnesium, phosphorous, and iron – all nutrients vital for healthy functioning of our bodies.
Organic farmers are focused on preserving the soil for future generations by farming in a way that sustains nutrients and harbors beneficial organisms (like worms!). Organic farming neither causes nor leads to soil erosion, groundwater contamination, ocean dead zones, or loss of biodiversity.
Organic farmers are required to use Integrated Pest Management practices, protect wildlife, promote biodiversity, and work to improve and maintain native ecosystems.
We believe a low temperature process helps our superfoods retain their enzymatic activity and boosts nutritional potency.

 There are several non-raw superfoods we’ve discovered are higher quality than their raw counterparts. These non-raw superfoods still provide amazing health benefits, and are sourced from organic, non-GMO farms.

A key superfood characteristic is being incredibly high in antioxidants, vitamins or other phytochemicals that are a diminishing part of the standard American diet.
Many  superfoods have been a staple of indigenous cultures for thousands of years. The people consuming them felt the benefits and understood the positive impact they had.

Organically farmed food is also healthier for you and better for the planet.

                Organic Food is Safe

1.     Organic System Plans – Each certified organic farm must have a plan that describes all aspects of the farm, including measures taken to prevent pathogenic contamination of crops and water.

2.     Traceability – Certified organic producers and processers keep extensive records so they can trace their products from the field to point of sale.

3.     Sanitation – Organic production permits antimicrobial steps such as pasteurization, equipment sanitation, and steam sterilization to lower pathogen contamination.

4.     Manure and Compost – Organic food is more strictly regulated than conventional food in terms of use of manure as fertilizer. No raw manure is used in organic systems without an extended waiting period between application and harvest.

5.     No Sewage Sludge – The use of sewage sludge is prohibited in organic farming.

6.     Microbial Balance – Beneficial microbes keep soil in balance, providing good nutrition to crops and keeping pathogens and microbes in check.

7.     Biodiversity – Creating a more diverse ecosystem by adding hedgerows, vegetative buffers, and diversified cropping systems will improve microbial balance and water filtration, and produce more nutritional food.

8.     Livestock – Organic regulations do not allow confined cattle feeding operations, considered to be one of the primary sources of E. coli 0157. Organic standards also do not allow routine use of antibiotics, which can lead to antibiotic-resistant strains of E. coli and other foodborne pathogens.

9.     No Toxic Pesticides – Toxic pesticides are prohibited in organic farming.

.   No GMOs – The use of genetic engineering is prohibited in organic food, meaning that consumers are not at risk of possible associated risks

Raw food

Foods we carry that are “Raw” have not been processed with heat above 118°F, meaning they are not cooked, baked, roasted, or toasted. They are harvested, processed, and made safe to eat without heat or chemicals.

Image from Google.