For more information and help achieving your health and nutrition goals, contact me today! I work in-person, by phone, or by skype/facetime with my clients.
There is so much confusion over food labeling and which foods you should purchase that are organically grown. The Environmental Working Group (EWG) provides helpful information to direct you in your quest to avoid pesticides and genetically modified crops.
The EWG provides research from the U.S. Department of Agriculture showing that certain produce contain higher levels of pesticides than others, even after washing and peeling. This list shows produce in order of the highest pesticide residues. Yikes!
They further divided produce into two categories: the dirty dozen (those with the highest pesticide residues) and the clean fifteen (those with lower residues, but there are still some). They also add a third category called the Dirty Dozen Plus, which contain produce that are particularly dangerous because they contain chemicals that affect the nervous system.
What about crops that are Genetically Modified or GMOs? There has not been much research conducted on genetically modified organisms, so we really don't know how they impact the human body. Genetically modified crops tend to be engineered with some sort of DNA modification that will kill pests and/or make them more herbicide-tolerant. Unfortunately, this has led to the development of "super weeds" that are resistant to many types of herbicides, which can lead to farmers having to use more toxic chemicals to combat these super weeds.
I don't know about you, but I am not eating or feeding my family foods that have been engineered to resists pests and herbicides! No thanks.
Here and here are some helpful articles published by the EWG providing a lot more detail! Also, the Non-GMO project has a great website with additional facts on genetically modified organisms. Here is the Environmental Working Group's newest "Dirty Dozen" and "Clean Fifteen" lists which can be emailed to you here:
https://www.ewg.org/foodnews/
Slow Cooker Italian Garlic Roast
INGREDIENTS:
3-4 lb. lean roast (e.g. tenderloin, ribeye, etc.)
10 oz jar of jumbo garlic-stuffed green olives
28 oz organic italian diced tomatoes
1 medium yellow onion diced
2-3 Tbsp (enough to cover) roughly chopped fresh rosemary
2 Tbsp dried oregano
Salt and pepper to taste
INSTRUCTIONS:
Cover the bottom of slow cooker with 1 cup of water and diced onion
Place roast in slow cooker and cover with olives, tomatoes, and all spices
Cook on low for 8-9 hours to desired wellness
Serve with grilled veggies and baby red potatoes seasoned with the same italian seasonings
Confused about which beef cuts are lean? This diagram published by the Mayo Clinic should help:
For more information and help achieving your health and nutrition goals, contact me today! I work in-person, by phone, or by skype/facetime with my clients.