What is The SEAL of TRUE INTENTION?
The SEAL of TRUE INTENTION signifies that this product holds the true integrity of nature. All ingredients and sourcing are held to the highest degree of purity. It has not been modified or altered from its natural state. This product is raw and has life energy. It has been kept FREE of any unnatural chemicals, toxins, or additives and all packaging materials are BPA FREE.
Why we created The SEAL of TRUE INTENTION
We wanted to create the highest standard that we know of. Example: To get the Organic seal all you need is 95% Organic matter the other 5% can be anything else and you still get the Organic Seal. There is also no seal that recognizes non irradiation. We believe radiating "adding radiation" takes away and changes its molecular structure. We also reference Raw and the importance of it. Nothing has been treated above 118 degrees during manufacturing and packaging procedures. This ensures that all enzymes and nutrients are still intact and in its natural state. Also all packaging must be BPA Free.
*Scroll down to the Definitions section to learn more about these terms
The chart below shows the standards a product must uphold to be labeled with different seals.
TRUE INTENTION -
To display the seal of True Intention, products must contain ingredients that are 100% pure and have not been altered or Genetically Modified. It must not have been treated with any herbicides, pesticides, or synthetic chemicals or contain preservatives, artificial colors or flavors. All ingredients must be Raw and Non Irradiated and all packaging must be BPA Free.
95% Organic -
Foods that contain 95-100% organic ingredients. May display the USDA seal.
70% Organic -
Foods that contain at least 70% organic ingredients. Will not display the USDA seal.
Less Than 70% Organic -
Foods that contain less than 70% organic ingredients. Will not display the USDA seal.
All Natural -
Some companies may try to enhance the value of their products by claiming that their ingredients come from natural products, such as high fructose corn syrup. High fructose corn syrup derives from whole grain corn, which is natural; however, the product undergoes various steps in a long process, stripping any nutritional value away. As Mike Adams of Natural News states, “It’s the process that’s unnatural, not the source.”
Even though the seal is non certified our standards are for the utmost high. We do this for Truth, Honor, and Integrity. If you would like to join us in this mission please do! There is ABSOLOUTLEY NO FEE! We just want to educate and inspire the world!
If you would like to join us please visit our Contact Us page and submit your inquiry!
Food irradiation is the process of exposing food to ionizing radiation. Food irradiation acts by damaging the target organism's DNA beyond its ability to repair.
Raw – In its natural state and has never been treated to temperatures over 118° during manufacturing or packaging.
Genetically Modified - Genetically modified foods are foods derived from genetically modified organisms (GMOs). Genetically modified organisms have had specific changes introduced into their DNA by genetic engineering techniques. These techniques are much more precise than mutagenesis (mutation breeding) where an organism is exposed to radiation or chemicals to create a non-specific but stable change.
Herbicides - Herbicides, also commonly known as weed killers, are pesticides used to kill unwanted plants. Selective herbicides kill specific targets while leaving the desired crop relatively unharmed. Some of these act by interfering with the growth of the weed and are often synthetic "imitations" of plant hormones. Pesticides - Pesticides are substances or mixture of substances intended for preventing, destroying, repelling or mitigating any pest. A pesticide may be a chemical, biological agent (such as a virus or bacterium), antimicrobial, disinfectant or device used against any pest. Synthetic Chemicals - execution of chemical reactions to get a product.
Preservatives - Preservatives may be antimicrobial preservatives, which inhibit the growth of bacteria or fungi, including mold, antioxidants such as oxygen absorbers, which inhibit the oxidation of food constituents. Common antimicrobial preservatives include sorbic acid and its salts, benzoic acid and its salts, calcium propionate, sodium nitrite (and sodium nitrate which converts to sodium nitrite "in situ"), sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and disodium EDTA. Antioxidants include BHA, BHT, TBHQ and propyl gallate. Other preservatives include ethanol and methylchloroisothiazolinone. FDA standards do not currently require fruit and vegetable product labels to reflect the type of chemical preservative(s) used on the produce. The benefits and safety of many artificial food additives (including preservatives) are the subject of debate among academics and regulators specializing in food science, toxicology, and biology.
Artificial Colors – Dyes dissolve in water, but are not soluble in oil. Dyes are manufactured as powders, granules, liquids or other special purpose forms
Artificial Flavors - Flavor or flavour (see spelling differences) is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, are also very important to the overall Gestalt of flavor perception.
Irradiated - Irradiation is the process by which an object is exposed to radiation. The exposure can originate from various sources, including natural sources. Most frequently the term refers to ionizing radiation, and to a level of radiation that will serve a specific purpose, rather than radiation exposure to normal levels of background radiation. The term irradiation usually excludes the exposure to non-ionizing radiation, such as microwaves from cellular phones or electromagnetic waves emitted by radio and TV receivers and power supplies.
BPA Free - BPA is controversial because it exerts weak, but detectable, hormone-like properties, raising concerns about its presence in consumer products and foods contained in such products. Starting in 2008, several governments questioned its safety, prompting some retailers to withdraw polycarbonate products. A 2010 report from the United States Food and Drug Administration (FDA) raised further concerns regarding exposure of fetuses, infants, and young children. In September 2010, Canada became the first country to declare BPA a toxic substance.
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