Organic foods are well-known for their exceptional nutritional value, when compared to conventionally grown options. A healthy diet is essential for maintaining proper bodily functions and overall well-being. Our bodies require essential nutrients, vitamins, and minerals to operate at their best, and this product delivers exactly that. A balanced diet that includes a variety of whole grains, lean proteins, and healthy fats can help prevent diseases. It involves the intake of nutrients necessary for growth, metabolism, and maintenance of bodily functions. Nutrition refers to the process by which organisms obtain and utilize nutrients (essential substances such as proteins, carbohydrates, fats, vitamins, and minerals) necessary for growth, metabolism, and maintenance of body functions. These nutrients are obtained primarily through diet, which varies widely across cultures and individual dietary preferences. The nutritional value of a food product can be significantly altered by the addition of ingredients such as sugar, salt, fats, vitamins, minerals, food additives, and colouring agents. Organic farming methods, which avoid synthetic pesticides and fertilizers, focus on promoting soil health and biodiversity, potentially boosting the nutrient levels in foods. Different agronomic factors such as the type of fertilization, crop rotation plans, and crop protection methods can influence the nutrient and mineral levels in crops. Additionally, organic farming methods encourage the development of phytochemicals like flavonoids and polyphenols, which are known for their antioxidant, anti-inflammatory, and other beneficial health properties. Research has found that opting for organic foods can decrease exposure to pesticide residues often present in conventionally grown foods, thereby increasing their overall nutritional value and potential health advantages.

Organic rice, for instance, has been shown to contain higher levels of essential nutrients such as magnesium, iron, and zinc. These minerals are crucial for various bodily functions, including muscle function, oxygen transport, and immune system support (Moyer et al., 2013). Similarly, organic whole grain flours and millets are rich in dietary fiber, which aids in digestion and helps maintain healthy blood sugar levels. Organic millets also contain higher levels of antioxidants compared to their conventionally grown counterparts, providing added protection against oxidative stress and inflammation. Nutritional deficiencies or imbalances can lead to a range of health problems, including malnutrition, obesity, diabetes, cardiovascular diseases, and osteoporosis. Research has shown that specific nutrients play critical roles in disease prevention and management. For instance, antioxidants found in higher quantities in organic foods can help neutralize harmful free radicals, reducing oxidative stress and inflammation, which are linked to chronic diseases such as heart disease and cancer. Organic spices, such as turmeric, ginger, and cinnamon, are not only free from harmful pesticides but also retain higher concentrations of bioactive compounds. These compounds, such as curcumin in turmeric, have potent anti-inflammatory and antioxidant properties that contribute to overall health and disease prevention. The enhanced flavor profile of organic spices also means that smaller quantities can be used to achieve the desired taste, potentially reducing the intake of additives and preservatives. Organic foods not only contain a higher amount of essential nutrients but also result in lower pesticide exposure, making them a preferable option for promoting a healthy and nutrition-conscious diet. Pesticide residues in conventional foods have been associated with various health risks, including endocrine disruption and increased cancer risk. By reducing exposure to these harmful chemicals, organic foods contribute to long-term health and safety. Understanding how nutrients work in the body is crucial for promoting optimal health and preventing nutritional deficiencies. Incorporating organic foods such as rice, flours, millets, and spices into the diet can provide a richer source of essential nutrients and beneficial compounds, supporting overall health and well-being. Furthermore, the holistic approach of organic farming not only benefits individual health but also promotes environmental sustainability, preserving the ecosystem and biodiversity for future generations.  Organic foods offer a myriad of nutritional benefits that extend beyond the basic provision of essential nutrients. Their higher content of vitamins, minerals, and phytochemicals, combined with lower levels of harmful pesticides, make them a superior choice for a health-promoting diet. By choosing organic, individuals can enhance their nutrient intake while supporting sustainable agricultural practices that benefit both human health and the environment.

Additionally, it is important to consider the role of macronutrients in our diet. Macro nutrition refers to the study of nutrients that our bodies require in relatively large amounts to maintain health and support metabolic functions. There are three main types of nutrients: carbohydrates, proteins, and fats. Carbohydrates are the body's main source of energy. Glucose is broken down to provide energy for cellular functions. Carbohydrates can be further divided into simple sugars, complex carbohydrates and fibre. Proteins play a vital role in supporting the growth, repair, and upkeep of tissues. They are composed of amino acids, which are the building blocks of the body's tissues and organs. There are two types of proteins: complete proteins and incomplete proteins. Complete proteins, found in animal products and some plant sources like quinoa and soy, contain all essential amino acids necessary for bodily functions. Incomplete proteins, found in grains and legumes, must be combined to provide a full spectrum of essential amino acids. Fats are another essential macronutrient, providing energy, supporting cell structure, and aiding in the absorption of fat-soluble vitamins (A, D, E, and K). Fats are categorized into several types: saturated fats, unsaturated fats (including monounsaturated and polyunsaturated fats) and Tran’s fats.

Sympathetic of Macro Nutrition in Organic Food Items

Macro Nutrition

Macronutrients are essential nutrients that the body requires in significant amounts to fuel energy and maintain good health. They include carbohydrates, proteins, and fats, each playing a vital role in supporting bodily functions, cellular processes, and growth. Carbs fuel the body, proteins aid in repair and enzyme production, and fats are necessary for hormone synthesis and cell structure. It's crucial to have a well-rounded consumption of these macronutrients to keep your health in check, ward off long-term illnesses, and enhance both your physical and mental capabilities. Research emphasizes the importance of macronutrient quality and balance; for instance, it highlights the benefits of whole grains over refined carbohydrates while Wolfe emphasizes the significance of top-notch .Proteins for muscle well-being. In his book, Wolfe emphasizes that high-quality proteins are essential for maintaining and building muscle health. Amino acids are the essential building blocks of muscle tissue, forming proteins as explained.. Without an adequate intake of high-quality proteins, the body may not have the necessary nutrients to repair and grow muscle tissue effectively. Also discusses the importance of consuming a variety of protein sources, such as lean meats, poultry, fish, eggs, dairy products, and plant-based proteins like legumes, nuts, and seeds. By incorporating a diverse range of protein sources into one's diet, individuals can ensure they are getting all the essential amino acids needed for optimal muscle health. Furthermore, Wolfe highlights the significance of timing protein intake around workouts to maximize muscle protein synthesis and recovery. Consuming protein-rich foods or supplements before and after exercise can help support muscle growth and repair, ultimately leading to improved strength and performance. Overall, Wolfe's emphasis on the importance of high-quality proteins for muscle health serves as a valuable reminder for individuals looking to optimize their fitness and overall well-being. By prioritizing protein intake and choosing nutrient-dense sources, individuals can support their muscle health and achieve their fitness goals more effectively. In addition, Mozaffarian delves into the potential benefits of replacing saturated fats with unsaturated fats in reducing the risk of coronary heart disease, underscoring the importance of considering macronutrient choices in promoting overall well-being.

Carbohydrates: Carbohydrates are essential macronutrients that serve as the primary source of energy for the body, playing a crucial role in maintaining various physiological functions. They are composed of carbon, hydrogen, and oxygen and are categorized into simple carbohydrates, such as sugars, and complex carbohydrates, including starches and fiber. Simple carbohydrates provide quick energy through rapid glucose absorption, whereas complex carbohydrates offer sustained energy release and contribute to overall metabolic health. Organic foods, the source and quality of carbohydrates can significantly impact their nutritional benefits. Organic farming practices emphasize natural cultivation methods that often enhance the nutrient profile of carbohydrate-rich foods.Organic grains, such as rice, oats, and wheat, and other carbohydrate sources like legumes and tubers, are cultivated without synthetic pesticides or fertilizers, which can alter their nutritional content. Research has shown that organic grains may contain higher levels of essential nutrients, including certain vitamins and minerals, compared to conventionally grown grains. For instance, organic whole grains have been found to possess higher concentrations of antioxidants and beneficial phytochemicals, which can contribute to better metabolic health and reduce the risk of chronic diseases. Organic farming practices, such as crop rotation and organic composting, enhance soil fertility and promote the development of complex carbohydrates with superior health benefits. Furthermore, the fiber content in organic foods, such as whole grain cereals and vegetables, is typically higher due to the absence of synthetic additives and the use of natural farming methods. Dietary fiber plays a critical role in digestive health by promoting regular bowel movements and maintaining a healthy gut micro biome. High fibre intake is associated with a lower risk of various health conditions, including heart disease, type 2 diabetes, and colorectal cancer. Organic foods, by avoiding artificial processing, often retain more of their natural fiber content, contributing to improved overall health outcomes. The benefits of carbohydrates in organic foods extend beyond energy provision. Organic carbohydrates, with their enhanced nutrient density and natural composition, support balanced blood sugar levels, aid in sustained energy release, and contribute to overall metabolic health. Choosing organic sources of carbohydrates can therefore provide not only essential energy but also additional health benefits due to their superior nutritional quality. Carbohydrates are vital for energy and overall health, and organic foods often offer higher-quality carbohydrate sources that contribute to better metabolic and digestive health. The natural farming practices used in organic agriculture enhance the nutritional profile of carbohydrate-rich foods, making them a valuable component of a health-promoting diet. Carbohydrates is a major component of food, are the main source of energy, providing 4kcals/g. They are classified into three main types based on their chemical structure and sources: Each type of carbohydrate has distinct characteristics and roles in nutrition. Starches, also known as complex carbohydrates, are polysaccharides composed of long chains of glucose molecules. They are found in a variety of plant-based foods. Grains such as wheat, rice, corn, oats, and barley contain starches. It is also Present Legumes such as beans, lentils, and peas also have a good amount of starch and some Root vegetables like potatoes, sweet potatoes, and yams are known for their high starch content. Starches have a notable influence in providing a gradual and consistent supply of glucose to the body, ensuring long-lasting energy. Additionally, they help you feel full and support digestive health thanks to their fiber content. Sugars are basic carbohydrates, commonly known as simple sugars. They consist of monosaccharide’s and disaccharides. Monosaccharide’s are made up of single sugar molecules, like glucose, fructose, and galactose. These serve as the foundation for more intricate carbohydrates and can be readily taken in by the body to provide fast energy. Disaccharides, on the other hand, are composed of two monosaccharide units bonded together, such as sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (glucose + glucose). These sugars are commonly found in fruits, vegetables, dairy products, and processed foods. Vegetables like carrots, beets, and sweet peppers are rich in sugars. Sugars are a fast source of energy as they are quickly metabolized by the body. But too much added sugars can lead to health problems like obesity, type 2 diabetes, and dental cavities. Cellulose, a polysaccharide present in plant cell walls, is a unique type of dietary fiber that cannot be digested by humans, unlike starches and sugars. Cellulose is present in a wide range of sources.  For example, vegetables like broccoli, cabbage, and leafy greens are rich in cellulose. Fruits such as apples, pears, and oranges also have a notable amount of cellulose in their skins. Additionally, whole grains like brown rice, whole wheat, and oats are good sources of cellulose.

Function:

Carbs are essential for fuelling the body with energy. It is regulating blood sugar levels. Whole grains, which contain complex carbohydrates, are broken down slowly in the digestive system. As blood sugar gradually decreases, it leads to a steady increase in blood sugar levels, ensuring a stable supply of energy and preventing sudden spikes in glucose levels. Such regulation is essential for preventing energy crashes and maintaining overall metabolic health. When carbohydrate intake is sufficient, the body prioritizes the use of glucose for energy, thereby sparing protein for its primary functions of repairing and building tissues. This protein-sparing effect is particularly crucial for athletes and individuals undergoing physical training, as it ensures that proteins are available for muscle recovery and growth rather than being used as an energy source. Including carbohydrates in the diet is essential for promoting the growth of beneficial bacteria, which aid in the synthesis of B-complex vitamins. Moreover, carbohydrates like lactose can improve calcium absorption and are a key component in important compounds like DNA and RNA. Dietary fiber, a type of carbohydrate, plays a pivotal role in maintaining good digestive health. Fiber aids in regular bowel movements, prevents constipation, and promotes the growth of healthy gut bacteria. This is important for overall gut health and can help prevent various digestive disorders. Carbohydrates also have the ability to positively impact mood and cognitive function. They aid in the creation of serotonin, a neurotransmitter that promotes feelings of happiness and overall well-being. This connection between carbohydrate intake and mood underscores the importance of including sufficient carbohydrates in the diet for mental health.In summary, carbohydrates are essential for fuelling the body, managing blood sugar levels, preserving protein for muscle recovery, promoting good gut health, and boosting both mood and brain function. It is important to consume a well-rounded diet that includes a variety of complex carbohydrates and fiber to maintain good health and ensure the body functions optimally.

PROTEIN: Proteins are fundamental macronutrients that play a crucial role in maintaining and regulating various bodily functions. They are organic nitrogenous compounds, carbon, hydrogen, oxygen, and sulfur in varying proportions that are highly abundant. The word "protein" originates from the Greek. Organic farming practices emphasize natural soil management and the absence of synthetic additives, which can positively influence the protein content and quality of food products. Organic foods, such as legumes, grains, nuts, and seeds, often provide high-quality protein that is less likely to be contaminated with synthetic chemicals or genetically modified organisms. Research indicates that organic plant-based proteins, including those from beans, lentils, and quinoa, can be rich in essential amino acids, which are vital for protein synthesis and overall health.  Proteins play a crucial role in supporting the growth, repair, and upkeep of body tissues. These proteins are composed of amino acids, the human body requires around 20 amino acids, with 9 being classified as "essential" they are Lysine, isoleucine, leucine, threonine, methionine, phenylalamine, histadine, tryptophan, valine. The body is unable to produce enough of these nutrients on its own, so they have to come from the proteins we eat. Essential and non-essential amino acids are both necessary for building tissue proteins. It is necessary to obtain essential amino acids from the food we eat. The body can produce non-essential amino acids like alanine, glycine , serine, arginine, cystine, aspartic acid, glycine , hydroxylysine, tyrosine, proline, and hydroxyproline , glutamic acid from nitrogen and carbon sources Organic farming practices also enhance soil health, which can indirectly affect the protein content of crops. By avoiding synthetic fertilizers and focusing on natural composting and crop rotation, organic methods improve soil fertility and microbial activity, leading to plants that are potentially richer in protein and other vital nutrients This holistic approach not only ensures that proteins in organic foods are of high quality but also contributes to their overall nutritional value and safety. The benefits of high-quality protein intake from organic sources extend beyond basic nutrition. Proteins are crucial for maintaining muscle mass, supporting immune function, and regulating metabolism. They are essential for repairing damaged tissues and synthesizing hormones and enzymes that facilitate numerous physiological processes. Therefore, consuming organic foods that are rich in high-quality proteins can support better health outcomes, reduce the risk of chronic diseases, and promote optimal bodily function. Proteins are vital macronutrients with diverse roles in maintaining health and bodily functions. Organic foods often provide high-quality proteins that contribute to overall nutritional well-being. The natural cultivation methods used in organic farming enhance the nutritional profile of proteins, ensuring that they are free from synthetic chemicals and beneficial for long-term health.

Functions:

Proteins play a crucial role in helping the body grow, repair, and maintain its tissues. Which are crucial for the health and function of muscles, skin, organs, and blood? Without adequate protein intake, the body would struggle to maintain these vital structures and processes. The body creates a variety of proteins as enzymes and hormones. Enzymes facilitate chemical reactions necessary for various metabolic processes, while hormones play a pivotal role in controlling metabolism, growth, and mood regulation. These proteins are indispensable for ensuring that the body’s biochemical activities precede smoothly and efficiently. Good immune function relies heavily on proteins to support a healthy immune system. Antibodies, which are critical for fighting off pathogens, are essentially proteins. Ensuring adequate protein intake is vital for maintaining the proper function of immune cells, thereby enhancing the body’s ability to ward off infections and diseases. Proteins also play a key role in the transport and storage of various molecules within the body. For example, haemoglobin, a protein found in red blood cells, is responsible for carrying oxygen from the lungs to tissues throughout the body. Similarly, ferritin, another protein, stores iron and releases it when needed. These functions are crucial for maintaining the body’s overall health and functionality. Additionally, proteins help maintain the body's pH and fluid balance. They act as buffers, preventing significant changes in pH levels, and assist in managing the distribution of fluids across different compartments within the body. This regulatory role is vital for homeostasis, ensuring that the internal environment remains stable and conducive to normal cellular functions. In summary, proteins are essential for building and repairing tissues, producing enzymes and hormones, supporting immune function, transporting and storing molecules, and maintaining pH and fluid balance. It is crucial to consume adequate amounts of protein in your diet to support these vital functions and promote overall health.

Fat: Fats, also known as lipids, are crucial macronutrients in the human diet. They serve a wide array of functions in the body, from providing energy to forming essential components of cell membranes, cellular structure, hormone production, and the absorption of fat-soluble vitamins. Fats are a concentrated source of energy, offering around 9 kcal per gram, which is over double the energy content of carbohydrates and proteins. This highlights the importance of fats as a vital energy reserve, particularly in times of low calorie intake or high energy requirements. Furthermore, fats play a key role in the absorption and transportation of fat-soluble vitamins (A, D, E, and K), which are crucial for a range of biochemical processes such as eyesight, bone integrity, defence against free radicals, and blood coagulation..  Comprised of fatty acids and glycerol, they are essential for numerous physiological processes. Fats are categorized into different types depending on their chemical makeup: saturated fats, unsaturated fats (such as monounsaturated and polyunsaturated fats), and trans fats. Saturated and trans fats should be limited due to their association with cardiovascular disease, while unsaturated fats are beneficial and should be included as part of a balanced diet. Organic fats, derived from organically grown plants, are free from synthetic pesticides, herbicides, and GMOs. Organic farming promotes sustainable agriculture, biodiversity, and ecological balance. Organic nuts and seeds are examples of organic fats that are considered healthier and more environmentally friendly flaxseeds, for instance, is rich in omega-3 fatty acids and CLA, known for their anti-inflammatory properties and disease prevention. Organic plant oils are processed without chemical solvents, preserving their nutrients and reducing the risk of harmful residues. Fats in organic foods contribute to improved health outcomes. Organic foods typically contain higher levels of antioxidants and lower levels of heavy metals compared to conventionally grown foods. The fatty acid profile of organic foods is often more beneficial, with a healthier ratio of omega-3 to omega-6 fatty acids, important for managing inflammation. Consuming too many omega-6 fatty acids, common in traditional diets, can lead to inflammation, while omega-3 fatty acids have anti-inflammatory properties. Organic fats are produced according to strict standards that do not allow synthetic additives or preservatives, unlike conventional fats. This not only improves the quality and purity of organic fats but also meets the increasing consumer preference for clean and natural food items. By avoiding hydrogenated oils and trans fats in organic food production, the negative impact of trans fats on heart health is minimized. Additionally, organic certification guarantees that animal fats are sourced from humanely raised livestock with access to pasture and natural diets, leading to a healthier fatty acid composition in the final products.

FATTY ACIDS:

Fatty acids are crucial parts of lipids, and they are involved in many important biological processes. Chemically, fatty acids are carboxylic acids that have long hydrocarbon chains of different lengths, usually between four and 28 carbon atoms. These chains can be saturated or unsaturated, with the unsaturated ones having one or more double bonds. Fatty acids are classified into different categories based on the presence and number of double bonds. These categories include saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs). Each type of fatty acid has its own distinct properties and biological functions.

On the other hand, monounsaturated fatty acids, which contain a single double bond, are usually in liquid form when at room temperature. Olive oil is a great example of a food high in MUFAs. Polyunsaturated fatty acids have several double bonds, which create bends in their structure that prevent close packing, allowing them to stay in liquid form even at lower temperatures. PUFAs are abundant in fish oils and specific plant oils such as flaxseed and sunflower oil. Fatty acids play various important roles in the body, essential for both cellular and overall functions. They are crucial for cell membranes, as they are part of phospholipids that help maintain membrane structure and flexibility. Moreover, fatty acids serve as a major source of energy, stored as triglycerides in fat tissue and used when the body requires extra energy, such as during beta-oxidation. Fatty acids can also serve as building blocks for bioactive lipids, like eicosanoids, that play a role in inflammatory and immune reactions.

Different foods provide a wide range of fatty acids, which play a role in human nutrition. Meat, dairy products, and fish are examples of animal-based foods that are high in saturated and omega-3 polyunsaturated fatty acids.Plant-based foods like vegetable oils, nuts, and seeds are rich in monounsaturated and omega-6 polyunsaturated fatty acids, which play a key role in determining our health. It's essential to have a diverse diet to maintain a good balance of these fatty acids for optimal health outcomes. Consuming various fatty acids can greatly impact our health. Omega-3 fatty acids, which are typically present in fish oils, are recognized for their positive effects on heart health, such as lowering the risk of heart disease and regulating inflammation. On the other hand, trans fatty acids, commonly found in partially hydrogenated vegetable oils, are linked to an increased risk of heart diseases due to their negative impact on blood lipid profiles. Saturated fats have also been under scrutiny for their potential to raise LDL cholesterol levels, although recent research indicates that the health effects of saturated fats may vary depending on the overall dietary context and the nutrients that replace them. Studying fatty acids in biological samples requires advanced methods to guarantee precise measurement and identification. Gas chromatography (GC) is the primary technique utilized to separate and analyze fatty acid methyl esters. GC, when combined with mass spectrometry (MS), offers in-depth structural details. Additionally, nuclear magnetic resonance (NMR) spectroscopy is a powerful tool that provides valuable insights into the molecular structure and dynamics of fatty acids. These analytical techniques play a critical role in enhancing our knowledge of fatty acid composition in different biological scenarios.  New studies are shedding light on the intricate functions of fatty acids in our well-being and illnesses. Scientists are discovering innovative derivatives of fatty acids that could be used for medical purposes. Additionally, research on how genes and epigenetics influence fatty acid metabolism is helping us understand how individuals process fatty acids differently and how it affects their health. The fatty acid profiles are greatly impacted by environmental and dietary factors, highlighting the complex relationship between diet, metabolism, and overall health.

Function of fats: Fats play a vital role in various bodily functions, going beyond just being energy sources and cell membrane components. An essential role they play is in offering thermal insulation and protection. Adipose tissue, a specific type of fat storage, helps insulate the body, maintain core temperature, and offers cushioning and protection for organs from external impacts. Fats are essential for optimal functioning in producing and regulating hormones, including important ones like estrogen, testosterone, and cortisol. These hormones are vital for controlling various bodily functions like reproductive health, stress response, and metabolism. Making sure to consume enough fats is key for the synthesis and effectiveness of these hormones. Fats are essential for brain function and development, as the human brain is made up of almost 60% fat. Key fatty acids like docosahexaenoic acid (DHA) are vital for brain health, influencing structure and function. DHA, an omega-3 fatty acid, is important for membrane fluidity, neurotransmission, and neurogenesis. Consuming enough DHA and other omega-3 fatty acids is linked to better cognitive function and reduced risk of neurodegenerative diseases. Fats play a crucial role in regulating inflammatory responses. Eicosanoids, which are bioactive lipids sourced from arachidonic acid (an omega-6 fatty acid) and eicosapentaenoic acid (an omega-3 fatty acid), are key players in inflammation. These compounds can exhibit either pro-inflammatory or anti-inflammatory properties, determined by their particular composition and the ratio of fatty acids ingested. It is important to regulate eicosanoid production properly to ensure a well-balanced inflammatory response, which plays a key role in immune function and preventing chronic inflammatory conditions. Fatty Acid are essential for cell signaling pathways. Lipid molecules like phosphatidylinositol, phosphatidylcholine, and sphingomyelin are part of cell membranes and help in transmitting signals. Signaling lipids play a crucial role in regulating cell growth, differentiation, and programmed cell death, which are essential for proper development and maintaining balance within the body. Additionally, they aid cells in effectively responding to stress and damage. Fatty acids also have a vital function in the absorption of nutrients. Vitamins A, D, E, and K, which are fat-soluble, depend on dietary fats for proper absorption and transportation.

These vitamins are essential for a range of bodily functions, such as vision (vitamin A), bone health (vitamin D), antioxidant protection (vitamin E), and blood clotting (vitamin K). If there is not enough fat in the diet, the absorption of these vitamins can be greatly affected, resulting in deficiencies and related health problems. Fats play a variety of crucial roles in the body, such as regulating temperature, balancing hormones, promoting brain health, controlling inflammation, aiding in vitamin absorption, and helping us feel full. It's important to include enough healthy fats in our diet to maintain good health and wellness. It is crucial to grasp the science of nutrition in order to create successful public health strategies and policies that encourage good eating habits. Understanding the intricate biological process of nutrition, which includes consuming, breaking down, absorbing, and utilizing essential nutrients for our health, is crucial. By grasping these processes and their impact on our well-being, policymakers, healthcare providers, and individuals can collaborate to encourage better food choices and enhance our overall health.

To be continuing…

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