One of the most common goals many of us have (beginning of the new year or not) is to start “eating healthy.” That’s easier said than done for those of us who don’t enjoy the usual healthy foods or are simply picky eaters. Although organic products make up a minor share of the world food market, the increase in certified commodities and their availability in mainstream supermarkets have made organic food the fastest growing segment of the food industry ( 36 ). In the wake of the rising demand for organic foods, a number of studies have aimed to identify characteristics of organic consumers, motives for choosing organic food, and factors driving organic food consumption.\n\nWomen who reported usually or always consuming organic foods had healthier dietary and lifestyle habits (e.g., more likely to exercise, and less likely to smoke or eat red and processed meat) than did women who reported never consuming organic foods.\n\nImprove your eating habits, first identify what is wrong with your diet. You’ll get quite accustomed to eating new foods, and will find that you develop a taste for them over time. Duyff RL. Vitamins, minerals, and phytonutrients: Variety on your plate! For more than fifty years, eating at fast-food restaurants has been an almost clinically impersonal experience: the food is rapidly prepared, remarkably cheap, utterly uniform, and served immediately.\n\nIn fact many people are so fat, yet instead of limiting their intake of food, are paying professionals to lose their weight for them! Loads of fruits and vegetables are great, they can also lower your blood pressure. That said, body builders and macho traditionalists who don’t consider a meal to be a real meal unless it contains a decent helping of red meat would find that a Thai menu caters for them too.\n\nThree cross-sectional studies involving 17,000 participants in Europe ( 3 , 4 , 98 ) and two prospective studies involving ∼3,000 children in the Netherlands and Sweden ( 60 , 104 ) showed that children in families with an anthroposophic lifestyle, farmers involved in organic production systems, and children fed only organic dairy products during infancy and whose mothers consumed only organic dairy products during pregnancy had fewer allergies or fewer instances of eczema than did their respective controls.