Debbie Cohen

Kosher Food Going Natural

New Emphasis on low-fat, low-carb, organic fare sweeping through industry.

02/05/2010
Editorial Intern

Traditional Jewish food — six-inch-high, artery-clogging corned-beef sandwiches, cholesterol-high cholent with kishke and chicken soup
flavored with fatty schmaltz — isn’t quite in line with a healthy, balanced diet.
But with American’s growing obsession with healthy foods, and organic products — the organic industry grew from $1 billion in 1990 to over $23 billion today — kosher producers are offering more wholesome and beneficial products, and health food producers are gaining kosher certification.

Juices from Organic Avenue — like apple, carrot, cucumber and grapefruit — are an integral part of the raw food experience.
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