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14

Natural is purely a marketing term, and it is essentially meaningless since it isn't regulated by the USDA (I'm assuming you are in the USA, I can't speak for other countries). Since the term isn't regulated (with the apparent exception of meat), any manufacturer can put it on any (non-meat) product that they want, weather it is actually "natural" or not. ...


7

I think what your experiencing is the difference between our factory farmed chickens and "normal" chickens. If you do a side-by-side comparison of something like a purdue chicken and an organic free range chicken it'll taste nothing alike. Chicken, eggs, and to a certain extent beef taste immensely different (better IMO) when they're not factory farmed. Now ...


6

Fresh just implies that the bread was never frozen (or canned, irradiated, salted, pickled or otherwise preserved, but those almost never apply to bread). Organic, at least in the US implies following a set of FDA guidelines regarding prohibited methods or techniques or ingredients in producing the product. See: FDA labelling requirements


5

Olive oil degrades over time so freshness is important. Some of the higher priced olive oils sit on shelves for a very long time and by time they are sold they can be of lower quality than some mass produced olive oils. I'd say you're in the right frame of mind and would recommend finding a brand with a local representative who can trust and know the ...


5

Sure! sprouting is fun :-) You can sprout almost any kind of grain or cereal, including but not limited to the kinds you mentioned. Just soak them in water overnight, put them into a colander for the excess water to drain, then put the colander in some dark, dry place (I use a cupboard) for them to start sprouting. It might take a day or two (or more), ...


5

Yes organic raw seeds are safe to sprout.


5

It's almost certanly a variety/potato age thing. There are thousands of varieties of potato and different countries grow different ones based on climate and local taste. You can group potatoes in to two sets: Thicker skinned potatoes that spend longer in the ground as they grow slowly. Varieties sold this way tend to be be a colder weather crop. The ...


5

No, there is no (reasonable) way to check it for yourself. There are thousands of toxins in the world, and any of them could land on your vegetables. Some of them might be easily discovered, but most of them would require a complicated lab test. Even if you had the knowledge required to conduct such a test, and the equipment needed, you would have to run ...


5

These terms are not mutually exclusive. A given loaf of bread could be both organic and fresh, organic and not fresh, fresh but not organic, or neither fresh nor organic. The term "fresh" also has both technical definitions used by government agencies and commercial producers as well as a variety of non-technical definitions used commonly. Technical ...


3

Fresh bread should have been baked that morning, or in the wee hours of the morning (middle of the night), but certainly not more than 24 hours ago. "Fresh" in terms of bread, is no indication of its contents. It may or may not be organic. It may or may not contain preservatives. Fresh in the context of bread indicates only its age, not its contents. (I ...


3

The USDA does regulate a notion of "organic" in the US. Here's their full page on organic certification. Many of the links there are quite relevant. The best one for you is probably the labeling for consumers page, though many others would be informative for you . The Organic Labeling and Marketing Fact Sheet contains more details about labeling ...


3

It is not really correct: olives are subject to be attacked and eventually destroyed by different kind of parasites, as for instance the olive fruit fly, one of the most serious pest in the cultivation of olives. Also, olives tree can be attacked by mushrooms, bacterius, and parasites. What is true, on the contrary, is that the olive tree is quite ...


3

"Organic" is not only about pesticides. Other factors that would prevent something being labelled "organic" include: use of inorganic fertilizers (mined phosphates etc) use of farmland that has been non-organically fertilized in recent past lack of record keeping to show that organic steps have been taken It's entirely likely that olives for olive oil ...


3

Natural "Natural foods" and "all natural foods" are widely used terms in food labeling and marketing with a variety of definitions, some of which are vague. The term is assumed to imply foods that are minimally processed and do not contain manufactured ingredients, but the lack of standards in some jurisdictions means that the term assures nothing. The term ...


2

Part of the problem is that whole wheat flour goes rancid pretty quickly after it's milled (I believe it's from the natural oils in the germ). The usual advice is that whole wheat flour has a shelf life of six months or so, much less than white flour. If you're using old flour, try getting fresher stuff. If you're willing to go through extra effort, ...


2

Much of the bitter taste in whole wheat products is a result of the hard red wheat used. In the last few years more companies like Bob's Red Mill, King Arthur Flours, and other have started distributing whole version of hard white wheat. A simple way to reduce the bitter flavor without decreasing the overall nutritional benefit of eat whole grain bread is ...


2

Basically, you're opening yourself to a can of worms if you make health claims in connection with your product. Direct health claims can and often will be investigated with skepticism by the FDA. And though FDA's teeth aren't that powerful when it comes to internal agricultural products or foods, they do have veto power over any food import, and they can ...


2

From http://www.organicfacts.net/organic-food/organic-food-basics/difference-between-organic-and-natural-food.html Organic food refers to food items that are produced, manufactured and handled using organic means defined by certifying bodies such as the United States Department of Agriculture (USDA) under its Organic Food Products Act. Natural food, on ...


2

You might try whole wheat pastry flour, too. It's usually used in things like pie crusts, and probably would be the closest in texture to white flour. Any grain other than wheat will not have the same amount of gluten and thus may have a vastly different texture.


1

I bake only whole wheat bread was disappointed with the lack of wheat flavor. After experimenting I find that the best way to develop the rich flavor is to use only a very small amount of yeast but let it rise cool and slow - using the freshest flour that I can get from my food co-op (that takes care of the bitterness) For a 4 large loaf batch I'll make up ...


1

Unbleached, organic white flour is a good choice. There are also organic "white" whole wheat flours, though like any other whole-grain flour the end result won't be as light or airy.


1

I'm pretty sure that King Arthur makes an organic unbleached white flour. It's not like whole wheat, but it's arguably better for you than the other if you are concerned about things being organic. King Arthur flours are available pretty widely in supermarkets these days.



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