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What does ORGANIC really mean?

Eva Killeen from the College of Naturopathic Medicine (CNM) has all the answers…

Once upon a time, all food was organic. It was only during the 20th century that chemical pesticides, herbicides, hormones, antibiotics, irradiation and other ‘novel’ food processing techniques, as well as genetically modified organisms were introduced into our food supply. Since then, by coincidence or not, the number of people experiencing conditions such as asthma, allergies, eczema, migraines, fatigue, cardiovascular disease, obesity, diabetes, depression, digestive and behavioural disorders and dementia has increased exponentially.

Manufacturers argue that the chemical ingredients added to our food are used in such small quantities that they pose no risk to our health, but what are the long term consequences of exposure to these toxins from multiple sources every day, starting in the womb? There are few truly independent studies and for some the debate continues: is organic food a life-saver, or just an expensive scam? Understandably, consumers are wary of spending more for a seemingly identical product.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Food on the Go - May 2019
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Food on the Go - May 2019
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About Vegan Food & Living Magazine

Find yourself stuck in a rut when it comes to lunchtime ideas or breakfast on the hop? What you need is the May issue of Vegan Food & Living, which is packed with delicious recipes for food on the go, from tasty picnic options to easy lunches. Also this issue, we reveal how to get your kids eating more veg, share budget recipes which you can whip up for just £1 per portion and perfect our patisserie making skills. If that's not enough, we also show you how to plan a zero-waste vegan wedding, share top tips for cutting down on your plastic usage, and explore why more men aren't vegan. Find all this and much more in the May issue of Vegan Food & Living