5. Dried Herbs and Spices
Get up and grab a spice from your kitchen cabinet. Now, read the labels carefully, because imported dried spices are often irradiated, says Sarah Ramsden, a Vancouver Island-based certified nutritional practitioner. “This increases the shelf life,” she explains, “but it reduces the nutritional content of the food.”
Owing to the fact that they are grocery items we buy very rarely, herbs and spices are often overlooked when it comes to organic eating. However, you should take them into consideration next time you go shopping, because even if we use them in moderation, conventional spices contain high concentrations of toxic chemical additives, GMOs, synthetic anti-caking agents such as sodium aluminsilicate, sodium ferrocyanide, calcium silicate or silicon dioxide, pesticides, and more composition-disrupting additives.