There’s very little chance you haven't heard about the organic food movement. What is it all about? Is organic food really that much better for you?
Organic is an agricultural production method. Farmers gain the organic classification by controlling certain factors in food production.
The nutritional quality of food isn’t significantly different from non-organic foods. It’s more important to look at the overall quality of your diet. Are you eating an abundance of plant-based foods? That’s a better place to start improving diet than refusing to eat anything designated non-organic. Consider the overall quality of your diet first.
It’s more important to pick the best foods that fit your budget.
Whole foods and lean cuts of meat are smart choices for your diet. Eliminate the processed foods, added sugars and excessive sodium.
Enroll in a cooking class at a local store or community college. Ask a friend for cooking technique lessons. Use these skills to prepare delicious foods for your family and gain control over what you’re consuming.
Listen as Amy Myrdal Miller joins Dr. Pamela Peeke to share the value of good nutrition, as well as discuss agricultural production methods.
Sponsor:
Smarty Pants Vitamins
Organic or Not Organic: A Farmer's Daughter Knows
Featuring:
Amy Myrdal Miller, MS, RDN, FAND, is an award-winning dietitian, farmer’s daughter, public speaker, author, and founder and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm.
During her 20-year career in nutrition, Amy has worked for the Rippe Lifestyle Institute, Fleishman Hillard, Dole Food Company, the California Walnut Commission, and most recently The Culinary Institute of America (CIA).
Today Amy works with a variety of clients across the food system, including seed companies, grower cooperatives, commodity boards, restaurants, and national brands. She writes a monthly column for Produce Business magazine, and she is frequently interviewed by national print and online media for her perspectives on food, nutrition, and foodservice issues.
Amy earned her BS in dietetics from the University of California, Davis and her MS in nutrition communication from Tufts University School of Nutrition Science and Policy. She completed her dietetic internship at the University of Minnesota Hospital and Clinics.
A farmer’s daughter from North Dakota, today Amy and her husband Scott Miller live in Carmichael, California.
Amy Myrdal Miller, MS, RDN, FAND
Amy Myrdal Miller, MS, RDN, FAND, is an award-winning dietitian, farmer’s daughter, public speaker, author, and founder and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm. During her 20-year career in nutrition, Amy has worked for the Rippe Lifestyle Institute, Fleishman Hillard, Dole Food Company, the California Walnut Commission, and most recently The Culinary Institute of America (CIA).
Today Amy works with a variety of clients across the food system, including seed companies, grower cooperatives, commodity boards, restaurants, and national brands. She writes a monthly column for Produce Business magazine, and she is frequently interviewed by national print and online media for her perspectives on food, nutrition, and foodservice issues.
Amy earned her BS in dietetics from the University of California, Davis and her MS in nutrition communication from Tufts University School of Nutrition Science and Policy. She completed her dietetic internship at the University of Minnesota Hospital and Clinics.
A farmer’s daughter from North Dakota, today Amy and her husband Scott Miller live in Carmichael, California.