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Here are some questions that we thought you might like answered and haven't been addressed elsewhere on the site. We'll add more as we get questions from our site visitors.

Q: Why are What You Do With Tofu!® sauces for use specifically on tofu?

A: Our products can be used on all forms of soy foods. Because of the intensity and thick consistency of the sauces, they hold up well to the high water content of tofu.

Q: What percentage of the ingredients in your sauces are organic?

A: 98% of the ingredients are certified organic. Those ingredients that are not organic do not have comparable versions in certified organic forms.

Q: Can salt and water be certified organic under the National Organic Program?

A: No. Salt, in all of its forms, and water cannot be certified as organic under the National Organic Program. Only agricultural products produced and handled in accordance with the National Organic Program may be certified as organically produced. Salts are minerals not agricultural products. Water is a chemical substance used in the production of agricultural products but is not itself an agricultural product.

Q: How can I be sure the products are organic?

A: Our products are certified by QAI, a government approved certification agency. Any operation that knowingly sells or labels a product as "organic" when it is not, is subject to civil penalties up to $10,000 per violation.

Q: Are all organic products completely free of pesticide residues?

A: Certified organic products have been grown and handled according to strict standards without toxic and persistent chemical inputs. However, organic crops are inadvertently exposed to agricultural chemicals that are now pervasive in rain and ground water due to their overuse during the past fifty years in North America, and due to drift via wind and rain.

Q: Is organic food better for you?

A: There is no conclusive evidence at this time to suggest that organically produced foods are more nutritious. Rather, organic foods are spared the application of toxic and persistent insecticides, herbicides, fungicides and fertilizers. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. In the long run, organic farming techniques provide a safer, more sustainable environment for everyone.

Q: Why does organic food sometimes cost more?

A: Prices for organic foods reflect many of the same costs as conventional items in terms of growing, harvesting, transportation and storage. Organically produced foods must meet stricter regulations governing all of these steps, so the process is often more labor- and management-intensive, and farming tends to be on a smaller scale. There is also mounting evidence that if all the indirect costs of conventional food production-cleanup of polluted water, replacement of eroded soils, costs of health care for farmers and their workers-were factored into the price of food, organic foods would cost the same or, more likely, be cheaper.

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