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Hello Thymekeepers - Welcome to Quick Thyme!

In Today’s Edition:

• Question It: Organic Myths vs. Facts: Is It Really More Expensive?

• Thymely News: Instacart Against Diabetes?

• Eat: Ropa Vieja Bowls

• Watch: 5 Snacks That Remove Fat From Your Liver & Speed Up Fat Loss

QUESTION IT

Organic food has long been the poster child for “better for you” – and “better for the planet” – but there’s one claim that often gets thrown around like confetti at a New Year’s party: it’s way more expensive. Today, we’re busting that myth and digging into the real facts about organic pricing. Let’s peel back the layers and see if organic truly costs a bomb, or if the premium is more about value than vanity.

The Myth of the Exorbitant Price Tag

Many people assume that buying organic is like paying for a luxury sports car when you’re really just looking for a family sedan. Sure, you might see price differences on the shelf, but the story isn’t as black and white as “organic = outrageously expensive.” Studies and surveys have shown that while organic items can command a premium – sometimes as high as 68% more on average for certain produce – the reality varies by product. For instance, a USDA Economic Research Service study in 2010 reported organic price premiums ranging from a mere 7% extra for spinach up to a whopping 82% more for eggs. Yet, not every organic item is a budget-buster; some staples like brown rice and oatmeal have been found to be less expensive than their conventional counterparts.

What Drives the Price Premium?

The higher price of organic products isn’t just a marketing gimmick – it’s rooted in the cost structure of organic farming. Organic growers don’t rely on synthetic fertilizers and pesticides, which means they often have to invest more time, labor, and alternative inputs into maintaining soil health and controlling pests naturally. These methods typically result in lower yields and higher production costs. Certification itself adds another layer of expense, with rigorous inspections and record-keeping to meet USDA standards.

However, when you factor in the premium that consumers are willing to pay for food that’s grown in ways that support environmental sustainability and potentially offer health benefits, these higher costs become an investment in a better future. In many cases, organic farmers who sell directly at farmers’ markets can actually pass on savings to consumers, narrowing – and sometimes even erasing – the price gap compared to grocery store prices.

The Value Equation

Now, here’s where the magic comes in: it’s not just about the price tag, but the value you’re getting. Imagine you’re shopping for a tool that not only gets the job done but also lasts longer and saves you money in the long run. That’s what organic food can represent for many buyers. Yes, the upfront cost may be higher for some items, but what about the health and environmental benefits? Organic foods generally have lower pesticide residues, which can mean less exposure to chemicals for you, your family, and even the farmworkers who tend the crops. And while studies haven’t proven dramatic nutritional differences, many consumers swear by the taste and freshness of organic produce, which can transform a simple salad into a gourmet experience.

Think of it this way: you’re not just paying for lettuce – you’re paying for a farming method that supports biodiversity, healthier soil, and a more sustainable food system. When you see that extra 10% or 20% on your organic produce, it’s like investing in the long-term health of our planet, and that’s a return that goes far beyond a mere dollar amount.

The Real Numbers

Let’s get into some numbers. According to a survey by the Maine Organic Farmers and Gardeners Association (MOFGA) from early 2011, organic items showed a wide range in price differences. For example, organic oatmeal was only about 6% more expensive than conventional oatmeal, and in some cases, organic brown rice even cost less. On the other hand, products like organic eggs did have a steep premium – sometimes up to 82% more – but these differences can be temporary, driven by supply chain issues or specific market conditions.

Furthermore, a USDA ERS study noted that while most organic products carried a premium, only a few items consistently showed dramatic price hikes. The takeaway? It’s not a one-size-fits-all scenario. Prices fluctuate based on product type, region, and even the season.

Busting the Myth Once and For All

So, is organic food really more expensive? The answer is, “It depends.” Yes, organic methods come with higher production costs that can lead to price premiums, but these premiums are not universally exorbitant. In many cases, especially when you shop smartly (think local farmers’ markets and seasonal buying), organic options can be quite affordable. And beyond cost, the value you receive—whether that’s reduced pesticide exposure, environmental sustainability, or simply the joy of a fresher-tasting apple—can be priceless.

When you’re next strolling down the grocery aisle, don’t just glance at the price tag. Ask yourself: “What value does this organic product bring to my life?” In a world where our health and the environment are at stake, that extra bit of investment might just be worth every penny.

Ready to rethink what you know about organic food? It’s time to separate myth from fact and choose the path that fits your lifestyle and values—without breaking the bank.

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THYMELY NEWS

Instacart and Foodsmart Partnership for Diabetes and Obesity Management

A joint initiative between Instacart and Foodsmart is showing promising clinical outcomes for individuals with diet‐related conditions such as diabetes and obesity. The program integrates Foodsmart’s telenutrition services with Instacart’s grocery delivery, offering Health Fresh Funds to support purchases of dietitian‐approved foods. In an analysis of over 18,500 participants, 52.9% of those with diabetes achieved a clinically significant reduction in hemoglobin A1c, while nearly 47% of participants with obesity attained sustained 5% weight loss. Enhanced nutrition scores and nearly doubled engagement highlight how accessible, guided nutrition can help manage chronic diseases.

Healthy Diet May Ease Chronic Pain

In a recent cross‐sectional study published in Nutrition Research, 654 Australian adults were evaluated for associations between dietary quality and chronic pain. Using the Australian Dietary Guidelines to assess diet quality, researchers employed validated pain scales and found a significant inverse correlation between adherence to recommended dietary patterns and self‐reported pain levels—independent of BMI. Notably, the association was stronger in women. The study suggests that nutrient‐rich, anti‐inflammatory diets may mitigate chronic pain by modulating systemic inflammation and oxidative stress, underscoring the potential of dietary interventions as a non‐pharmacological strategy for managing chronic pain.

FDA Proposes Front-of-Package Labeling to Combat Chronic Disease

In an effort to empower consumers and curb chronic illnesses, the FDA has proposed new front-of-package nutrition labels. This initiative would require labels to clearly indicate low, medium, or high levels of saturated fat, sodium, and added sugars—nutrients strongly linked to chronic diseases such as heart disease, cancer, and diabetes. By making nutritional information more accessible, the FDA aims to spur healthier choices and encourage manufacturers to reformulate products. If adopted, large manufacturers would have three years, with smaller businesses given four years to comply. This proposal is part of broader efforts to reduce the burden of chronic disease in the U.S., where 60% of adults have at least one chronic condition.

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EAT

Ropa Vieja Bowls (4 Servings)

This Cuban-Inspired Ropa Vieja Bowls blends traditional flavors with a modern twist. Shredded beef simmers in a tangy tomato sauce alongside black beans and olives, creating a flavorful and satisfying dish. Served over a bed of brown rice and topped with a refreshing avocado salsa, these bowls are a delicious and healthy meal that's perfect for a weeknight dinner or a special occasion.

Ingredients

• 2 pounds boneless, skinless beef chuck roast, cut into 2-inch cubes

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 (14.5 ounce) can diced tomatoes, undrained

• 1 (15 ounce) can black beans, rinsed and drained

• 1/4 cup chopped green olives

• 1 tablespoon capers, drained

• 1 teaspoon dried oregano

• 1/2 teaspoon cumin

• 1/4 teaspoon red pepper flakes (optional)

• Salt and pepper to taste

• 1 cup cooked brown rice

• 1 avocado, diced

• 1/4 cup chopped red onion

• 1/4 cup chopped cilantro

• Juice of 1 lime

Instructions

1. Sear the beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season beef with salt and pepper. Sear beef in batches until browned on all sides.

2. Simmer: Remove beef from pot and set aside. Add onion and garlic to the pot and cook until softened, about 5 minutes.

3. Combine ingredients: Return beef to the pot. Add diced tomatoes, black beans, green olives, capers, oregano, cumin, and red pepper flakes (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until beef is very tender and easily shredded.

4. Shred beef: Remove beef from the pot and shred using two forks. Return shredded beef to the sauce and simmer for an additional 5 minutes.

5. Make the avocado salsa: In a small bowl, combine diced avocado, red onion, cilantro, and lime juice.

6. Serve: Serve beef mixture over cooked brown rice. Top with avocado salsa and enjoy!

WATCH

In this video, with Dr. William Li's help, we will expose five snacks that can reverse fatty liver and burn fat. And not only that. We’ll also share simple recipes for these snacks that will make them even more convenient for you in your daily routine. These snacks can provide you with healthy munching and not only help to get over the excess liver fat but also overall body fat.

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