I get this question a lot.

The answer is, it depends.  

Some people are more sensitive to chemicals in foods because of other factors in their health, like autoimmune conditions, gut issues or liver problems.  In certain cases, your body may be less tolerant of having one more thing to detoxify and the chemicals used in food production are just another thing for a burdened body to do.  It can even put that person's health over the edge, while others are more resilient.

What is the difference between Organic & GMO?

Organic agriculture practices are those that do not utilize chemical fertilizers, pesticides or other agents; however, they may use 'natural' substances to increase growth and crop yields.  

Genetically modified organisms (GMOs) are those that have had their DNA altered in a laboratory, and often include genes from other species.  One of the reasons that crops have become genetically modified is in order to withstand direct application of pesticides (eg. glyphosphate ready corn).

What is the issue with GMOs?

We don't totally know the full implications of artificially changing genes.  However, one point that is gaining traction in the media is the fact that crops that are grown to withstand direct contact with pesticides will contain those chemicals even after harvest and manufacturing.  (Remember the articles about Roundup in Cheerios?)

Apart from concerns about the high levels of exposure to chemicals in food, and how this is overwhelming our liver and other modes of detoxification, we also need to consider the impact that these chemicals are having on our natural healthy bacteria.  It is thought that regular exposure to chemicals like glyphosphate are changing our gut bacteria - which we know to be critical to our immune function, nutrient absorption and mental health. 

New research is revealing more and more on these topics all the time, so we might have to wait a bit longer for more information.  There are even some studies pointing to the idea that gluten intolerance (which many are experiencing) is actually glyphosphate sensitivity.  Hmmm interesting....

How do I implement an Organic diet?

In order to reduce chemical exposure, I suggest focusing on eliminating GMOs and the crops with the highest levels of pesticide residue, if you can.  Each year the Environmental Working Group updates their list of the "Dirty Dozen" and the "Clean Fifteen" and today they released their list for 2019.

Dirty Dozen 2019
Clean Fifteen 2019

I share this with you so that you can more confidently choose which foods to prioritize or invest in.  Please let me know if you'd like to discuss your individual needs in more detail.  I always suggest eating vegetables and fruits, regardless of the source.  The lists provided are to help you to fine-tune or elevate your healing journey.

The Dirty Dozen

1. Strawberries
2. Spinach
3. Kale
4. Nectarines
5. Apples
6. Grapes
7. Peaches
8. Cherries
9. Pears
10. Tomatoes
11. Celery
12. Potatoes

The Clean 15

1. Avocados
2. Sweet corn (unless it is GMO)
3. Pineapples
4. Sweet peas (frozen)
5. Onions
6. Papayas (unless it is GMO)
7. Eggplants
8. Asparagus
9. Kiwis
10. Cabbage
11. Cauliflower
12. Cantaloupes
13. Broccoli
14. Mushrooms
15. Honeydew melons

To make the process of eating more organic foods sustainable, have a look at some of the local farms offering CSA shares for the growing season.  If you think you would enjoy a weekly box of fresh, local produce it could be a great option for you.  They are taking orders now.

Happy spring,
Dr. Christa

I know what it's like - I have every good intention of loading up my shopping cart with a variety of fruits and vegetables and then when I get to the grocery store everything looks .... blah. 

We are far from the days where Canadians developed scurvy in the winter from a lack of Vitamin C, but we do still rely on imported produce to satisfy our nutritional needs.  Spring is around the corner but it will still be a little longer before we see beautiful, fresh fruits and vegetables on the shelves.

The new Canada Food Guide emphasizes exactly what I've been promoting for years - HALF of our diet should be comprised of vegetables and fruits.  In order to accomplish this in the winter, I have the following tips:

1.  Frozen Vegetables

• steam green beans, broccoli, cauliflower, carrots
• add any vegetables to soups
• cauliflower boiled and then mashed or added to boiled potatoes to lighten the carb load is delicious
• pepper & onion, kale or diced veggie mixes are lovely for a quick stir-fry 
  
  

2.  Frozen Fruit

• smoothies (of course)
• Seed 'Granola' Bowl
  - 1/4 cup frozen raspberries or blueberries
  - 1 tbsp ground chia seeds
  - 1 tbsp hemp seeds
  - 1 tbsp ground flax seeds
  - add boiling water to reach desired consistency, top with nuts or coconut chips
  
  

3.  Eat What's in Season or Stores Well from Autumn Harvest

• apples
• pears
• beets
• cabbage
• carrots
• fennel
• garlic
• grapefruit
• kiwi
• leeks 
• mango
• mushrooms
• onions
• oranges
• parsnips
• potatoes
• rutabaga
• squash
• sweet potatoes
  (rutabaga, sweet potato and parsnips are great in stew or baked into fries)
  
  

4.  Canned (BPA-free cans, if possible)

• pumpkin - works well in pancakes, oatmeal, muffins, shakes, chili
• tomatoes - stews, casseroles, chili, pasta sauce
  ​

5.  Farmer's Market

• Orangeville and other Farmer's Markets are still running in the winter on a reduced schedule

Coming Soon...
In April we can look forward to asparagus, radishes, fiddleheads, spinach, rhubarb, peppers, tomatoes & strawberries (from the greenhouse)

Please let me know if you have any other ideas, I'd love to share them :)
Dr. Christa