A few years ago, one market labeled the bruised produce “organic” and raised the price-they got busted...
People out here who drive the extra miles and pay the extra money for “organic” produce are the Birkenstock bunch. If I grow the veggie, or my neighbor does, then I know how organic it is-but that doesn’t happen in the winter, so I buy it in the store-most likely grown in Mexico or in a greenhouse-it is still a fresh veggie-just not as tasty as mine...
I think a lot of people miss the point of eating fresh food-fresh and not processed is healthier because nothing is added to preserve it, and free range animals are leaner and healthier-it is more about that than what goes on an avocado or asparagus when it is growing. And carbs from grains are still carbs-they make you overweight, and have little real nutrition. Carbs from fresh veggies-carrots, squash, etc have real nutritional value.
Carrots are not on my low carb list but a multi-vitamin that contains beta carotene is. Not to say I don’t like carrots. I do, especially mashed and buttered as Grandma used to make them at Thanksgiving. But then, she also used to make mealy puddin’, a Scottish specialty involving an intestine, oat meal, onions, and suet, steamed until done. It was one of favorite childhood dishes until I realized it was killing my ancestor’s hearts. Yet, in my mind I can still taste it and it was GOOD stuff.