food grown with organic fertilizers such as compost, fall cover crops, manure, and bone meal, using techniques such as biological pest control as opposed to pesticides, synthetic fertilizers, industrial solvent and irradiation.
For meat to be organic it:

• Must be raised organically on certified organic land with outdoor access
• Must be fed certified organic feed without antibiotics or added growth hormones (for poultry and pork).

70% of all organic food is organic fruits and vegetables; the rest is organic meats and dairy products. 
USDA tests found a total 146 different pesticides on thousands of fruit and vegetable samples examined in 2014. 2016's dirty dozen list includes strawberries, apples, nectarines, peaches, celery, grapes, cherries, spinach, tomatoes, sweet bell peppers, cherry tomatoes, and cucumbers.

Organic compounds with acidic properties. Organic acids are considered to be any organic carboxylic acid of the general structure R-COOH, including fatty acids and amino acids.
Short-chain organic acids (C1–C7) are widely distributed in nature as normal constituents of plants or animal tissues. They are also formed through microbial fermentation of carbohydrates mainly in the large intestine. They are sometimes found in their sodium, potassium, or calcium salts, or even stronger double salts. For optimal digestive health, organic acids need to be active throughout the length of the digestive tract.

Natural process by which a mature follicle in the ovary opens to release the egg (secondary oocyte, female germ cell enclosed in a sticky blob of mucus-like material, the cumulus mass). 
Ovulation can be affected by stress, illness or disruption of normal routines.
Some women experience pain, series of cramps or aching near ovaries during ovulation called Mittelschmerz (middle pain, see also nocturnal orgasms)  and a heightened sense of smell.
An egg lives 12-24 hours after leaving the ovary.  The few days surrounding ovulation (from approximately days 10 to 18 of a 28 day cycle), constitute the most fertile phase
is when a mature egg is released from the ovary, pushed down the fallopian tube, and is available to be fertilized. Approximately every month an egg will mature within one of your ovaries.

"Cuddle" or "Love" hormone that also acts as a neurotransmitter in the brain. It's molecular formula is C43H66N12O12S2. Also known as Pitocin; Syntocinon; Ocytocin; Endopituitrina; Oxitocina. It is secreted by the posterior lobe of the pituitary gland, a pea-sized structure at the base of the brain. Oxytocin acts on smooth muscle cells, e.g. causing uterine contractions and milk ejection.  
Oxytocin is released when people snuggle up, experience orgasm, bond socially or play with their pets. In the brain, oxytocin is involved in social recognition and bonding, during orgasm in both sexes, during labor, and after stimulation of the nipples in females, and might be involved in the formation of trust between people.

As a medication, it is used to cause contraction of the uterus, which is used to start labor, increase the speed of labor, and to stop bleeding following delivery.

temporary inability to distinguish a particular odor after a prolonged exposure; condition in which a person's nose adapts to continuous prolonged exposure to particular odors, so is no longer able to detect that odors. Such adaptation can happen rapidly and recovery may be fast or slow depending on the initial stimulus. Olfactory fatigue involves adaptation of nervous system in addition to receptor adaptation. One example is losing the ability to smell and distinguish wine bouquet after sniffing at wines continuously for an extended period of time; or being immune to our own body odor.

yellow to yellowish-green oil pressed from ripe olives, used in food (as salad and cooking oil), medicines, soap.
High in monounsaturated fatty acids (MUFAs) considered a healthy dietary fat, as opposed to saturated fats and trans fats.
Olive oil protects against heart disease by keeping 'bad' (LDL) cholesterol levels in check, raising the quantity of good (HDL) cholesterol.It is also easy on the digestion providing beneficial, calming effect on stomach ulcers.

If cooking with olive oil, use low heat, safely lower than its smoke point (207°C or 405°F) after which it loses its flavor and fatty acid composition, potentially making it less healthy. 

aromatic flavorful vegetable with succulent/fleshy, tight, concentric leaf bases having a pungent odor. Enlarged base (bulb) of a plant, Allium cepa, species of the Allium family that also includes garlic (Allium sativum). 
Common onions are normally available in three yellow, brown, red, purple and white colors.. Yellow or brown onions (also called red) are full-flavored and are the onions of choice for everyday use. Yellow onions turn a rich, dark brown when caramelized and give French onion soup its sweet flavor. The red onion (also called purple) is a good choice for fresh use but can be also good for grilling. White onions are widely used in classic Mexican cuisine, and have a particularly sweet flavor when sauteed. 

Probiotic made by Novartis but only available in Europe (Omniflora N in Germany, Omniflora Akut in Switzerland)

Areas of application:
Traditionally used as a mildly effective remedy to support bowel function, relive constipation and diarrhea. flatulence, bloating, constipation and abdominal pain, increased susceptibility to infections. 

Active ingredients: Omniflora N: lactic acid bacteria (Lactobacillus grasseri, Bifidobacterium longum);  Omniflora Akut: Saccharomyces Boulardii

Note: Contains Sucrose (sugar) and lactose.

Odor in libraries and old book stores, generated by the breakdown (acid hydrolysis) of compounds in the paper, inks used to print the book and the adhesives used in book binding. Usually described as a combination of grassy notes with a tang of acids and a hint of vanilla over an underlying musty odor. The scent differs from book to book as different chemicals are involved.​

• Lignin - a natural wood component which replaced higher quality rag paper in the 19th century It releases acetic acid, hexanol and furfurol.
• Rosin (pine tar resin) - hydrophobic compound usually added to paper to make it smoother to write – releases various acidic compounds, such as sulphuric acid, as well as aldehydes and ketones, and 2-ethylhaxanol. The process of adding rosin was called sizing and it was done to prevent blotching.
• Benzaldehyde adds an almond-like scent, vanillin smells of vanilla and ethyl hexanol has a ‘slightly floral’ scent. Ethyl benzene and toluene add sweet notes. 

Scientists identified 15 odor-emitting compounds (VOCs) that seem good candidates as markers to track the degradation of paper and other historic artifacts in order to optimize their preservation. 

Humans can have some of these compounds in their sweat, breath and urine, after ingesting certain spices and via dermal exposures. They could also react to increased amounts of these compounds in the air by eye and throat irritation.