Questions: Why Choose Organic and Grass Fed Pastured Foods?

The Food

What is organic food?
A: “Organic production is based on a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers. Organically produced foods also must be produced without the use of antibiotics, synthetic hormones, genetic engineering and other excluded practices, sewage sludge, or irradiation. Organic foods are minimally processed without artificial ingredients, preservatives, or irradiation to maintain the integrity of the food”.
-Organic Trade Association

Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil and water.

"It is the belief of the organic farming community that organic farming minimizes the need for chemical inputs thereby limiting damage to health and the environment. It is a more sustainable method of farming than conventional techniques and biodiversity is promoted."

-Royal Society of Chemistry

Why choose organic?
A: We have chosen to use organically grown produce, livestock, and other products because we believe organic food to be the healthiest option available.

Conventionally grown foods employ the use of pesticides and herbicides during production. More importantly is that they still contain pesticide & herbicide residues once they hit the grocery store shelves.

While the licensing of suspicious pesticides is reviewed by The Environmental Protection Agency, the process of removing them from the market is slow at best. Continued use of the pesticide DDVP is one example of the lengthy process; “In May (2006) the EPA proposed its continued sale. Despite considerable evidence suggesting (DDVP) is not only carcinogenic but harmful to the brain and nervous system, especially in children." Raeburn, Paul (2006). "Slow-Acting: After 25 years the EPA still won't ban a risky pesticide." Scientific American 295: 26.

What is grass-fed meat and why choose it?
A: Today, Americans have become used to consuming grain-fed and grain-finished beef. On many ranches across the planet, this is not the case. In Australia and New Zealand, Europe and South America, grass-fed and finished beef is the normal practice.

The same used to be true of American cattle until WWII when the supplies of corn and soy were abundant and cheaper than grass, and there was an increase in the need for beef. Thus, grain-feeding grew popular. Feeding cattle grain and soy was an inexpensive way to feed, and bulked up the animals in almost half of the time.

As for the cattle, the rancher's decision was not to their benefit. A cow's stomach is not designed to digest grain, only grass and leafy plant materials. As a result, the acidity level in the cow's stomach is increased, making it more susceptible to E.Coli and even helping to breed an acid-resistant strain. Because these animals are more likely to become ill, they are often injected with preventative antibiotics. Nearly 70% of the nation's antibiotics are estimated to be used for livestock.

Because grain and soy have such high levels of carbohydrates, the beef produced will have a higher level of saturated fat and Omega-6 fatty acids. Omega-6 and Omega-3 fatty acids are essential to our bodies, in that we cannot produce them on our own. Omega-3 fatty acids are good fats that help reduce the risk of obesity, insulin resistance, arthritis, allergies and help promote a healthy heart. Some studies have shown that over-consumption of Omega-6 fatty acids may be linked to the development of diabetes, immune disorders, obesity, and some cancers. A healthy ratio of Omega-6 to Omega-3 is 4:1. Grain-fed beef can have levels higher than 20:1, which can be harmful to your health. Grass-fed beef has a ratio around 2:1.

Not only is grass-fed beef higher in Omega-3 fatty acids, it also has a higher nutrient content overall. It contains about twice the amount of beta-carotene, which can help prevent heart disease, and contains higher levels of conjugated linoleic acid (CLA), which also help prevent disease. Grass-fed beef can contain more than 4 times the amount of the antioxidants vitamins A and E.

What if I'm allergic to a particular food?
A: Our partners do not provide service to individuals with severe or life threatening allergies. Clients with food sensitivities & allergies choose to receive meals at their own risk. Our partners may provide a list of ingredients for our meals upon request. Unfortunately, we cannot guarantee that any meals or ingredients will not contain or come into contact with any particular food/s. The decision to receive a particular meal is entirely up to you.

Will I need to prepare the food at all?

A: You will need to heat some items according to their individual instructions. Most dishes can be heated via the oven within 8–15 minutes. Eat Like the Pros® recommends reheating food in the oven instead of the microwave, when possible.  Chef CJK's containers can go into both the oven and microwave.  Chef Fredy's Eat Like the Pros® customized meals should be transferred to an oven safe dish and reheated.