Choosing Organic, why?

“Because it’s good for you!” Growing up that’s what I always heard from my mother and grandmother usually referring to proven herbal and food concoctions that were handed down in the family for what was ailing me. Sometimes it didn’t taste so great, but more often than not it ranged from pretty good to sensational, made with love and from unpolluted, delicious ingredients. And it worked. In such a short time where did we go wrong? What happened? We lost our way. We lost our direction. We abandoned our inherited good sense. We traded our common sense and creativity for the instant gratification of fast food, microwaved, pre-fabbed meals and produce grown from hybridized seeds requiring massive amounts of chemical fertilizers and pesticides with the end products requiring more chemical additions in their preparations to give it all some taste. We outsourced our responsibility to health to Big Pharma and Big Agra. We abandoned our heirloom heritage. We took the easy way out. We became lazy, sick, and health dependent.

Grandma, I’m so sorry. That delicious brisket and chicken for your Jewish penicillin that you used to brew with so much love now come from animals injected with hormones and antibiotics to keep them ‘healthy,’ ‘protecting’ them from sickness because their feed is so weak and non-resistant to disease which results in weak quality meat with no taste! What about us ingesting all those chemicals and antibiotics that don’t go away with cooking. We reap those ‘benefits’. We have become weaker and more prone to sickness. Just look at all the alarming statistics in the rise of childhood diseases and more pills for more problems increasingly in adults.

With Green, Sustainability and Organic we can fight ‘City Hall’. If seeds don’t germinate on their own without chemical fertilizers, they don’t belong in our food chain. The Egyptians planned and executed their colossal cities and pyramids on brain power and astral intuition built on Kamut, their ancient, organic, durum variety of wheat, the precious mainstay of their diet found stored in the pyramids and available today. Grandma and grandpa circumnavigated the globe in ships and covered wagons to get to their dream destinations on the strength of food grown from unadulterated seeds. Could we do that now? I doubt it. Our physical strength and strength of will has to be cultivated back into us. Vegetable produce from the myriad of small, green and sustainable farms sprouting up again around the country and from your own backyard or community gardens abounding in heirloom glory will give you a first time real taste of foods you’ve seen and eaten all your life but you’re tasting for the very first time. Real meat, real chicken, real eggs – all with tastes you’ve never tasted before.

Our grandparents used their pure intuition and good judgment to advise, advocate and administer home remedies based on knowledge handed down from their ancestors, knowledge of organic, sustainable foods and herbs planted and harvested by them from a healthy earth. We can start now. It’s not too late. Bring Organic, Green and Sustainability back home to increase our health security, our home security, and our national security.

Leave a Reply

ABOUT: Wellness Chef Helen Sandler
Lecturer, personal chef, teacher, wellness coach, & speaker, Helen promotes a healthier lifestyle through common sense, organic / natural approach to a happier, positive life.

Helen Sandler is used to being an innovator and at the cutting edge of whole foods whole grains awareness. After graduating from SUNY, New York with a teaching degree, she began to follow her real passion for healthy cooking which took her from Los Angeles to Boston to attend the cooking school of the late and great master Japanese natural chef, Aveline Kushi. Later that passion took her to Kyoto, Japan to continue her studies, where she spent four more years learning the art of healthy Japanese cooking (Seishoku).

As Wellnes Chef Helen she is the featured authority at CTNgreen /wellness with articles in the library there and the virtual paperless magazine at CTNGreen Magazine