Basically this means that they are derived from plants. Many spices have important health benefits. Some are potent anti-cancer agents. Some spices are anti-inflammatory and more and more researchers are agreeing on these findings.

In one comparison of anti-oxidant power from the Agricultural Research Center, the compounds in Oregano rank higher than Vitamin “E”.

So now we come to Cinnamon, a spice we incorporate in many of our recipes here at  La Loba’s Bakery. There is so much information on the health benefits of Cinnamon that it cannot be fully addressed in a forum such as this. However, for people affected with Type 2 Diabetes, there may be very important clues given to consider a little Cinnamon in the diet. The reader should do their own personal research before making their own conclusions.

There are different types of Cinnamon and different opinions on the right type to use for health benefits, so do the research and make an informed decision. As for persons with Type 2 Diabetes, it is suggested that Cinnamon has an effect on blood glucose levels, triglyceride and cholesterol, all factors to be considered for defeating the disease. Once again, be cautious as I am just abstracting information from sources I have read and feel confident enough to want to know more.

It is suggested that Cinnamon is believed to be a glucose moderator and is recognized as being an anti-bacterial.

Now, does all this information mean that you should eat a lot of La Loba’s baked goods? Well, no, rather I believe that you should eat       La Loba’s goodies because they taste so good and you should feel happy when you eat and being happy is an important constituent of any diet and yes, I think that knowing Cinnamon has known health benefits should make you feel all that much better.

So relax, be happy and whatever you eat make sure it is whole, real food, stay away from the chemically altered and highly processed food like products.

Happy eating, enjoy.

Gwynn and Alan

Bakery Boy Blog – La Lobas Bakery Blue Mountain Beach Fl.

The blog is for people who love bakeries. Joe (aka Bakery Boy) Rada—who grew up in one, worked in several, has visited hundreds in his career as a journalist and travel writer, and learned a lot about life and baked goods in the process. The blog shares tasty and telling experiences and leads to favorite bakeries you do not want to miss if your travels take you nearby.

So of course I agreed and here is the link to the article:

Kestrel Growth Featured Eatery/La Lobas Bakery

Is there an official definition of “organic”?

The following excerpt is from the definition of “organic” that the National Organic Standards Board adopted in April 1995: “Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony.”

What does “Certified Organic” mean?

“Certified Organic” means the item has been grown according to strict uniform standards that are verified by independent state or by third-party private organizations. Certification includes inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.

Can any type of agricultural product become certified organic?

Yes, any agricultural product that meets third-party or state certification requirements may be considered organic. Organic foods are becoming available in an impressive variety, including pasta, prepared sauces, frozen juices, frozen meals, milk, ice cream and frozen novelties, cereals, meat, poultry, breads, soups, chocolate, cookies, beer, wine, vodka and more. These foods, in order to be certified organic, have all been grown and processed according to organic standards and must maintain a high level of quality.

Who regulates the certified organic claims?

The federal government set standards for the production, processing and certification of organic food in the Organic Food Production Act of 1990 (OFPA). The National Organic Standards Board was then established to develop guidelines and procedures to regulate all organic crops. The U. S. Department of Agriculture (USDA) during December 2000 unveiled detailed regulations to implement OFPA. These took effect on April 21, 2001, with an 18-month implementation period ending October 2002. At that time, any food labeled organic must meet these national organic standards. USDA’s National Organic Program oversees the program.

Do organic farmers ever use pesticides?

Prevention is the organic farmer’s primary strategy for disease, weed, and insect control. By building healthy soils, organic farmers find that healthy plants are better able to resist disease and insects. Organic producers often select species that are well adapted for the climate and therefore resist disease and pests. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps, and barriers. If these fail, permission may be granted by the certifier to apply botanical or other nonpersistent pest controls under restricted conditions. Botanicals are derived from plants and are broken down quickly by oxygen and sunlight.

Is organic food better for you?

There is mounting evidence at this time to suggest that organically produced foods may be more nutritious. Furthermore, organic foods and fiber are spared the application of toxic and persistent insecticides, herbicides, fungicides and fertilizers. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. In the long run, organic farming techniques provide a safer, more sustainable environment for everyone.

Why does organic food sometimes cost more?

Prices for organic foods reflect many of the same costs as conventional items in terms of growing, harvesting, transportation and storage. Organically produced foods must meet stricter regulations governing all of these steps, so the process is often more labor and management intensive, and farming tends to be on a smaller scale. There is also mounting evidence that if all the indirect costs of conventional food production and cleanup of polluted water, replacement of eroded soils, costs of health care for farmers and their workers were factored into the price of food, organic foods would cost the same or, more likely, be cheaper.

Isn’t organic food just a fad?

U. S. sales of organic food and beverages have grown from $1 billion in 1990 to an estimated $20 billion in 2007. The market for these goods is projected to nearly $23.6 billion in 2008, and keep growing an average of 18% each year from 2007-2010. The adoption of national standards for certification is expected to open up new markets for U. S. organic producers. Internationally, organic sales continue to grow as well.

© 2009, Organic Trade Association.

Organic products meet stringent standards:

Organic certification is the public’s assurance that products have been grown and handled according to strict procedures without persistent toxic chemical inputs.

Organic food tastes great!

It’s common sense – well balanced soils produce strong, healthy plants that become nourishing food for people and animals.

Organic production reduces health risks:

Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Organic agriculture is one way to prevent any more of these chemicals from getting into the air, earth and water that sustain us.

Organic farms respect our water resources:

The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources.

Organic farmers work in harmony with nature:

Organic agricultural respects the balance demanded of a healthy ecosystem: wildlife is encouraged by including forage crops in rotation and by retaining fence rows, wetlands, and other natural areas.

Organic producers are leaders in innovative research:

Organic farmers have led the way, largely at their own expense, with innovative on-farm research aimed at reducing pesticide use and minimizing agriculture’s impact on the environment.

Organic producers strive to preserve diversity:

The loss of a large variety of species (biodiversity) is one of the most pressing environmental concerns. The good news is that many organic farmers and gardeners have been collecting and preserving seeds, and growing unusual varieties for decades.

Organic farming helps keep rural communities healthy:

USDA reported that in 1997, half of U.S. farm production came from only 2% of farms. Organic agriculture can be a lifeline for small farms because it offers an alternative market where sellers can command fair prices for crops.

Organic abundance – Foods and non-foods alike!

Now every food category has an organic alternative. And non-food agricultural products are being grown organically – even cotton, which most experts felt could not be grown this way.

© 2009, Organic Trade Association.

Giada sweetens her cranberry nut granola with maple syrup and brown sugar. Thisvideo is part of Giada At Home show hosted by Giada De Laurentiis . SHOW DESCRIPTION :On her new show, Giada at Home, Giada De Laurentiis shares her love for entertaining California-style. Be Giada’s guest as she puts together unique meals for gatherings with friends and family. Whether it’s a festive bash or an intimate meal, in her own kitchen or at the beach, it’s a day of memorable food and fun with Giada at Home….

Try this versatile maple-sweetened granola in a bowl with milk for breakfast or over ice cream as a crunchy topper.

A catch up post: Tofu Scramble, Maple Nut Granola, and Wilted Red …

6 tablespoons pure maple syrup 6 tablespoons (packed) dark brown sugar 1/4 cup vegetable oil 2 tablespoons warm water 1/2 teaspoon salt 1 cup golden raisins (I think dried cranberries are even better.) I also added about 1/4 teaspoon of …

Whole Wheat Blueberry Healthy Bread” panel discussion on the Feb. 23rd., episode of Joyce Hung’s morning lifestyle program “快樂生活王”. Panelists included Ronald Lu, Director of US Wheat Associates in Taipei, Millie Hsia, Representative of the US High Bush Blue Berry; Mr. Kuen-ho Shih, Chief of Baking at the China Grain Products Research & Development Institute (CGPRDI), and Keith Schneller, ATO Director.

Whole Wheat Blueberry Healthy Bread” panel discussion on the Feb. 23rd., episode of Joyce Hung’s morning lifestyle program “快樂生活王”. Panelists included Ronald Lu, Director of US Wheat Associates in Taipei, Millie Hsia, Representative of the US High Bush Blue Berry; Mr. Kuen-ho Shih, Chief of Baking at the China Grain Products Research & Development Institute (CGPRDI), and Keith Schneller, ATO Director.

the Hippie Carrot sings about her love for bread.