By Dan Goldberg, Ron Hamad
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Additional resources for Anna Getty's Easy Green Organic
Sustainable is the number-one choice. The same reasoning applies when selecting butter and cheese. Buy local when you can. Milk that is not local, including some organic milk, may be ultra-pasteurized. Pasteurized milk has been heated to 162 degrees F for at least 15 seconds to kill bacteria and prolong its shelf life, while ultra-pasteurized has been heated to 280 degrees F and then immediately cooled, which extends its shelf life for up to two months. How this process affects the nutritional value of the milk is still being studied.
They are so pristine, they look as suitable for a lab experiment as for your dinner table. The problem is that the residue from those chemicals can make its way to your dinner plate and into your very cells. By growing your own food, you eliminate the need for these chemicals. Because you’re not taking your garden harvest to market, you only have to control a small yield, making it easier to stay organic. Some of the food you grow might have a blemish or two, and a couple of tomatoes might not be perfectly spherical in shape.
I’m not suggesting that you go into your kitchen, throw everything out, and replace it all. This is not about being dogmatic, but rather about making changes you feel comfortable with. Start small and then over time make more changes, like I did. I am still making changes every single day. Remember, you don’t have to do everything described in this chapter all at once. Start with one thing that makes sense, get really comfortable with it, and then move on to your next goal and keep going from there.
Anna Getty's Easy Green Organic by Dan Goldberg, Ron Hamad