Our Mission
Local organic food contributes greatly to the health of a community, its economy and the environment. The Mi Health Project aims to develop a healthier flow of local and affordable organic nutrition into hospitals through a three year nutritional pilot project.
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Why Local?“Food locally produced or organic is more environmentally sensitive to its surroundings, can bring people and communities together, can help support local economies, and can assist in the creation of a sustainable community which balances and integrates the economic, social and environmental components of the community… Today the need for a sustainable future for farming is greater than ever. The impact of industrial farming on the environment and animal welfare, on landscapes and wildlife, on food quality, human health, and on the cultural fabric of the nation is all too apparent.” Sustainable Communities North East Initiative (SCNEI)
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Why Organic?“Plant antioxidants and (poly)phenolics are of scientific interest due to strong evidence of beneficial effects on human health, including potential protection against cancers, diabetes and cardiovascular and neurodegenerative diseases … A switch to consuming organic crops would allow a 20–40% (and for some compounds up to a 70%) increase in antioxidant / (poly)phenolic consumption without an increase in calorie intake … Switching to organic crop consumption is equivalent to eating one or two additional portions of fruit or vegetables per day” Soil Association / Newcastle University –led Study Organic versus Non-organic report
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Why Raw?“Raw foods are enzyme-rich, and consuming them decreases your body's burden to produce its own enzymes. Ideally, you should get 75 percent of your digestive enzymes from your food…The more raw foods you eat, the lower the burden on your body to produce the enzymes it needs, not only for digestion, but for practically everything… Diets heavy in cooked, processed, and sugary foods, combined with overuse of pharmaceutical drugs such as antibiotics, deplete your body's ability to make enzymes.” Dr Joseph M Mercola
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