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Wildcrafting is the practice of harvesting plants from their natural, or "wild"
habitat, for food, medicinal, or other purposes. It applies to uncultivated
plants wherever they may be found, and is not necessarily limited to wilderness
areas. Ethical considerations are often involved, such as protecting endangered
species.
When wildcrafting is done sustainably with proper respect, generally only the
branches or flowers from plants are taken and the living plant is left, or if it
is necessary to take the whole plant, seeds of the plant are placed in the empty
hole from which the plant was taken. Care is taken to only remove a few plants,
flowers, or branches, so plenty remains to continue the supply.
Wildcrafted plants are regulated by The Organic Food Production Act of 1991.
Harvesters must designate the area they are harvesting and provide a three-year
history of the area that shows no prohibited substances have been applied there.
A plan for harvesting must show that the harvest will sustain the wild crop. No
prohibited substances can be added by processors.
Not all fats are equal. Those called essential fatty acids (EFAs) are
required for our health and well-being. Our bodies cannot produce them,
so we must get them in our diet. They are essential in all functions and
body systems. The two kids of EFAs are based on linolenic and linoleic
acids, better known as Omega-3 and Omega-6, respectively. Essential
fatty acids are vital to the maintenance of cell membranes, which is our
first defense against bacterial infections. They are essential for an
effectively functioning immune system. They also have the major role of
forming hormone-like substances which control all body functions. They
help us to digest fats, thereby regulating the correct balance of
saturated fats and blood cholesterol in cells. Essential fatty acids are
key building blocks required for normal growth and energy.
Some certified organic oils are: flax, sunflower, hemp, sesame, pumpkin,
borage, and poppy. Olive oil is regarded as a healthy dietary oil
because of its high content of monounsaturated fat (mainly oleic acid)
and polyphenols.
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