I cook mostly organic foods in my kitchen. The split is about 40/60, with the latter hinging on my food budget. For practical purposes, I don't buy organic meats. I simply cannot afford that lifestyle. I also don't eat cleanly enough to tell the difference between grain or grass-fed cattle, nor can I tell if a fish tastes like it's been farm raised or wild caught. I can tell the difference in fresh fruits and vegetables. Just eat cleanly for three months, then eat some carrots.. organic and not-organically grown. You can do this test with apples as well. There is a definite pesticide taste in the flesh of apples and carrots that is more pronounced than any other fruit or vegetable that is not organically grown. Where do these chemicals go? Why.. to your liver and kidneys, and it's not like humans actually ingest solvents to rid themselves of these toxins.
You should know that the darkness of an egg yolk depends heavily on what the chickens are fed. They're only healthier because the chickens are fed a healthier feed mix. Some farms brand this as having higher Omega 3 fatty oils. It's just more damn marketing. It's that competitive advantage some farms have over others, IMHO. But, I digress.
Here's what I use in my kitchen:
- organic whole milk or milk not treated with rBST
- antibiotic-free and hormone-free eggs
- unbleached white flour, or organic white/wheat flour
- nitrite/nitrate-free lunch meat, hotdogs, bacon, etc
- fresh seasonal fruits and vegetables
- sulphur-free, colorant-free dried fruits
- whole grain bread
- organic juice
I do use a Brita water filter because water in the LA water system is just chock full of nasty chemicals like chlorine and fluoride.
The closer to the earth the food source is, the more you have to eat Organic.
