Herb Thyme Market, Inc.

Organic versus Conventional

The primary goal of the 1960's organic food movement was to raise food that would nurture people and the environment.  Cover crops and crop rotation that rebuild soil and restore mineral content would replace synthetic pesticides and fertilizers that pollute our air, water, and soil.  Local distribution of fresh farm produce would save unnecessary costs fro transportation and warehousing.  You benefit from fresher, more nutritious food.  Studies confirm that people eating an organic diet have higher concentrations of flavonoids and antioxidants that play an important role in supporting the immune system.

This idea lead to the development of the community supported agriculture (CSA's), a new concept of shared responsibility between consumer and grower.  Members pay the grower an established fee in spring to help carry small farms through an often perilous and penniless season of planting, weeding, and waiting, while Mother Nature dictates which crops will be plentiful and which will be pitiful based on weather conditions.  Most CSA's follow organic growing methods to benefit people, the soil, and wildlife.  Eating organic helps you to avoid dyes, shellacs, bio-engineered products, dangerous heavy metals, and other contaminants in commercial sewer sludge fertilizers

Vitamin D3

It has long been known that a principle cause of seasonal flu is the lack of exposure to sunlight in the winter,

which triggers the production of vitamin D in the skin.  Because vitamin D deficiency is common in the winter, a proven method to keep oneself from catching an infectious disease is vitamin D supplementation.  In fact, the Journal of Epidemiology and Infection recently published a paper that presents the hypothesis that influenza is merely a symptom of vitamin D deficiency.  In addition, a large new study that involved about 19,000 Americans found that people with the lowest blood vitamin D levels reported having significantly more recent colds or cases of the flu.