NO REGRETS GOING ORGANIC

WHEN he started his organic food business in 2012, Edward Yap also decided to change his diet. He felt having first-hand experience was important to answer any questions customers may have regarding organic food.

He says initially it was not easy as he felt uncomfortable and was always hungry. “My diet is not fully organic but focuses more on pesticide-free vegetables.

It was tough at first because I did not like to eat vegetables. But I did it not only because of my business but also because I was overweight at 108kg and suffering from fatty liver.”

Yap’s organic meals are mainly for breakfast and dinner. He has rolled oats with chia seed and coconut oil for breakfast. For dinner, it’s quinoa rice with spinach.

To him, organic food is healthier compared to non-organic food. Ever since he made the switch, Yap says he is more energetic and focused and his skin has improved. He believes that these changes are because his body is no longer full of toxins from chemicals or additives.

As for the complaint that organic food is more expensive, Yap says not all the products are costly. The price depends on the quality as well as the handling process and protection of the food, which can be costly.

“When you get good quality food with good nutrition, I think it is worth it,” he adds.

Yap says awareness among Malaysians about organic food has changed over the last five years. There are now more people who are into healthy food, which has increased the popularity of organic products.

“Previously, it was difficult to find organic food as supermarkets would only carry a limited selection. Now it is easy to find and there are more choices. For those who want to eat organic food, I would advice them to start with vegetables or easy-to-cook grains such as oats, buckwheat and quinoa.”