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Living Maxwell

Better Choices

How Do Your Favorite ‘Organic’ and ‘Made with Organic’ Snack Bars Rate? Take a Look at Cornucopia’s Scorecard

When you are in the checkout line at the supermarket and looking for a nutritious snack to satiate your hunger, take caution when selecting an energy bar.

The energy or snack bar market is big business — a $9 billion industry — and many people are easily fooled by the slick marketing that food companies employ to get you to purchase their products.

The absolute first thing to look for is a certified organic snack bar — one that has the green and white USDA organic seal on it.

And it’s very important not to fall into the trap of thinking that certified organic bars and ones that say “made with organic ingredients” are the same thing. They are categorically not the same.

Because of a loophole in organic regulations, many “made with organic ingredients” bars contain protein isolates which have been processed with the neurotoxic solvent hexane — a byproduct of the gasoline refinement industry.

In order to help you figure out which snack bars are the best, among both organic and conventional, The Cornucopia Institute has just released a brand new report called Raising the Bar: Choosing Healthy Snack Bars versus Gimmicky Junk Food.

Raising the Bar exposes misleading marketing practices by food industry giants and calls out leading natural/organic brands for using cheap, conventional ingredients instead of creating nutritive products that qualify for the USDA organic label.

As it turns out, the highest rated brands in this report are Simple Squares, Bearded Brothers, and Larabar Organic with Superfoods. These three are all USDA certified organic and use only organic fruits, nuts, and seeds without any added sugars, gums, flours, protein isolates, or preservatives.

To read Raising the Bar – Executive Summary, click HERE.

To read Raising the Bar – Full Report, click HERE.

To see how your favorite snack bars rate, check out the Snack Bars Scorecard, which is mobile-friendly.

This scorecard is just another extremely valuable piece of research from Cornucopia, one of the organic industry’s most important watchdog organizations. These people are doing the very hard work to keep us both safe and informed.

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Living Maxwell

Better Choices

Another Reason to Eat Organic – It is Essential for Managing Climate Change

Ever since I started eating organic food in 2001, people have asked me – why do you eat organic?

The most common answer that I give is that I don’t want to consume toxic pesticides or GMOs. That seems to resonate with people and they can easily understand it.

Over the last few years, however, my answer has evolved.

Of course, I mention the pesticides, but I also talk about how the chemicals used in conventional agriculture ruin our water supply (94% of our water now contains Atrazine) and sicken farm workers (residents in the farming community of Central Valley, CA are forced to drink bottled water because the tap water has become so contaminated from pesticides).

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Living Maxwell

Better Choices

Cancer Expert Says Hormonal Milk is Not Safe; Organic Milk is the Clear Choice

For many people, organic milk is the first organic food product that they will buy.

This is largely because milk serves as an important source of nutrition for kids.  It, therefore, begs the question “what exactly is my child drinking?”

Not all milk is created equal

Hormonal milk contains a genetically engineered hormone called Recombinant Bovine Somatotropin (rBST), which is produced by companies such as Monsanto and Elanco.

rBST is injected into approximately 20% of all U.S. dairy cows in order to increase milk production, and industry studies by consultants report that this hormone is safe for both the cows and consumers.

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Living Maxwell

Better Choices

Another Reason to Eat Organic – Conventional Meat Contains Twice as Many Superbugs

Aside from the fact that conventionally-raised animals can be pumped with synthetic growth hormones and can be fed genetically-modified grain that has been sprayed with super-toxic pesticides, there is now another scary reason to avoid conventional meat: superbugs.

In results from a just released study, Consumers Reports found that 18 percent of the ground beef samples from conventionally-raised cows contained dangerous superbugs resistant to three or more classes of antibiotics used to treat illness in humans. This is compared with just 9 percent of ground beef from samples that were sustainably produced.

Consumer Reports purchased 300 packages – 458 pounds – of conventionally and sustainably produced ground beef from grocery, big-box, and natural food stores in 26 cities across the country.

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livingmaxwell: a guide to organic food & drink