and how can people get involved?
Katherine Hallewell explains
In 1971, Sue Coppard organised a working weekend for herself and three other Londoners on a local organic farm. They were all looking to get out of the city and into the countryside for fresh air and exercise. Sue made a deal with the farmer at Emerson College: they would help out with work that needed doing on the land in exchange for food and accommodation.
This simple idea would guarantee the visitors plenty of exercise in a beautiful spot, while keeping their trip affordable. But little did they know that their working weekend would develop into an international movement.
The Land Army
The farm manager at Emerson was initially reluctant to give the city-folk a try. But by the end of the weekend, after the four visitors had successfully cleared ditches and cut back brambles, he asked them to come back the following week. Soon, regular trips to the farm were taking place every third weekend.
News of
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Wednesday, December 8, 2010
Tuesday, December 7, 2010
Biodynamic Agriculture – Planting and Growing with Spirit
Pioneered by Rudolf Steiner, biodynamic agriculture is rooted in anthroposophy, a philosophy that encompasses the spiritual as well as the physical world and embraces a profound understanding of the human being and of evolution. Biodynamic agriculture involved the use of particular spray preparations as an aid to increase soil fertility, encourage light into the crop and enhance the
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Genetically Modified Food
Organic Vegetables (3)
Tags aging allergies alzheimer's anemia antibiotics antioxidants arthritis biodynamic birth defects bse calcium cancer carbohydrates celiac disease chemicals cholesterol colesterol contaminated conventional food cosmetics diabetes disease environment essential fatty acids eyesight farming fat fibre folate gluten glycaemic index gmo hair care hair dyes health heart disease herbal tea iron magnesium minerals news nutrients nutrition obesity oral health organic avocados organic bananas organic beetroot organic cabbage organic cherries organic cosmetics organic drinks organic farming organic food organic fruit organic kiwifruit organic mangos organic milk organic pineapple organic potatoes organic tea organic vegetables pesticides phytonutrients potassium protein recipe silica sodium soft drinks vitamins water zinc
Posted on April 29, 2007 by Sarmaad
The genetic modifications of plants and animals is one of the biggest and most difficult environmental challenges of the 21st century. Did you know that GMOs are found extensively in many food products on the supermarket shelves and the chances are you have already eaten GMOs!!!
What is a genetically modified organism?
The general principal behind GMO is to insert DNA that has been taken from another organism and modified through genetic engineering techniques into an organism's genome to create both new and enhanced traits and phenotypes. By being able to take genetic material from one organism and insert it into the permanent genetic code of another, biotechnologists have engineered numerous creations, such as pigs with human growth genes, fish with cattle genes and so on.
What were the first crops?
The first commercially grown crop was the Flavr Savr tomato which was made more resistant to rotting. It was released into the market for sale in 1994. This tomato was found to cause damage to the stomachs of rats and was later taken off the market. This was followed by insect protected cotton and herbicide tolerant soybeans, which both were commercially released in 1996. Today the soybean is by far the world's most cultivated GM plant, followed by corn, cotton and canola.
The world leaders in GM crops
The United States accounts for nearly two thirds of all biotechnology crops planted globally. The GM food crops grown by US farmers include corn, cotton, soybeans, canola, squash and papaya. Other major producers of GM crops are Argentina, which plants primary biotech soybean; Canada, whose principal biotech crop is canola; Brazil, which has recently legalized the planting of GM soybean; China, where the acreage of GM cotton continues to increase; and South Africa, where cotton is also the principal biotech crop. Worldwide, about 672 million acres of land are under cultivation of which 25% or 167.2 million acres - an area twice the size of the UK- consists of GM crops.
Why GM crops?
Crops can destroyed by many different factors including insects, weeds and disease. GMO's are used to make crops herbicide tolerant and pesticide resistant, to increase their nutritional content, to make them taste better and to reduce their growing time and increase their tolerance to fluctuating temperatures.
Foods that have been genetically modified
GM foods have been available to the public since the1990s, so the invasion of GMOs will continue in our grocery stores and in our kitchen pantries. The most common crops which have been modified and to watch for include:
Maize.Soybean (Soy flour, soy oil, lecithin, soy protein isolates and concentrates). Oilseed rape - canola (Oil, fabric). Squash. Potato (Right now the only potato that has been genetically engineered is the Burbank Russet, but you still have to look out for potato starch and flour). Corn (flour, corn starch, corn oil, corn sweeteners, syrups). Cotton Dairy Products (Milk, cheese, butter, buttermilk, sour cream, yogurt, whey). Animal Products (Because animal feed often contains genetically engineered organisms, all animal products, or by-products may be affected).Affects to human health and the environment
The GMO foods currently on the market have not undergone adequate testing to ensure their safety for human consumption and also to quantify what impact they have on the environment. Genetically engineered food can have a serious effect on human health, on wildlife and the environment. Human risks can include;
Allergic/ toxic reactions (to hidden genes and combination) Antibiotic resistance Immune - suppression Increased cancer risk Unsuspected side effectsEnvironmental impacts can include;
Uncontrolled biological pollution Threatening numerous microbial, plant and animal species with extinction. Potential contamination of non-genetically engineered life forms with novel and possibly hazardous genetic material. Increased use of and dependence on toxic herbicides. Harm to farming (deformed crops, increased pest resistance, increased farmer costs and debt). Crop failures. Biodiversity (implications for biodiversity, the balance of wildlife and the environment). Creation of GM "Superweeds" and "Superpests". Damage to food quality and nutrition. Ethical IssuesHow to avoid GMO
The only guaranteed way to avoid eating GMOs is to buy fresh certified organic produce.
Read labels - When buying a product check the ingredients on the label. GM soybean and corn make up the largest portion of GE crops. If they are listed then there is a good chance it is GM. Remember the label does not have to declare that it contains GM ingredients. Avoid processed foods - 70% of processed foods contain GM ingredients.Australia and GMO
Australia is already commercially producing GE cotton. This cotton is known as BT cotton as it produces a genetically engineered toxin called Bacillus Thuringensis (BT). Bt cotton produces this toxin in every part of the plant so that the cotton plant itself becomes a pesticide factory. Bt cotton is not only used for cloth and cotton products but the cottonseed is crushed for oil used in food.
Australia is also commercially growing GE canola, carrying on trials of GE wheat and growing GE blue carnation flowers.
The major problem remains that genetic engineering is highly unpredictable and that the "jury is still out" as to what impact GMO crops will have on human beings and on the environment!
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gmo, organic food, organic fruit, organic vegetables, disease, environment, health, cancer, allergies, antibiotics, farming, nutrition
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Tags aging allergies alzheimer's anemia antibiotics antioxidants arthritis biodynamic birth defects bse calcium cancer carbohydrates celiac disease chemicals cholesterol colesterol contaminated conventional food cosmetics diabetes disease environment essential fatty acids eyesight farming fat fibre folate gluten glycaemic index gmo hair care hair dyes health heart disease herbal tea iron magnesium minerals news nutrients nutrition obesity oral health organic avocados organic bananas organic beetroot organic cabbage organic cherries organic cosmetics organic drinks organic farming organic food organic fruit organic kiwifruit organic mangos organic milk organic pineapple organic potatoes organic tea organic vegetables pesticides phytonutrients potassium protein recipe silica sodium soft drinks vitamins water zinc
Posted on April 29, 2007 by Sarmaad
The genetic modifications of plants and animals is one of the biggest and most difficult environmental challenges of the 21st century. Did you know that GMOs are found extensively in many food products on the supermarket shelves and the chances are you have already eaten GMOs!!!
What is a genetically modified organism?
The general principal behind GMO is to insert DNA that has been taken from another organism and modified through genetic engineering techniques into an organism's genome to create both new and enhanced traits and phenotypes. By being able to take genetic material from one organism and insert it into the permanent genetic code of another, biotechnologists have engineered numerous creations, such as pigs with human growth genes, fish with cattle genes and so on.
What were the first crops?
The first commercially grown crop was the Flavr Savr tomato which was made more resistant to rotting. It was released into the market for sale in 1994. This tomato was found to cause damage to the stomachs of rats and was later taken off the market. This was followed by insect protected cotton and herbicide tolerant soybeans, which both were commercially released in 1996. Today the soybean is by far the world's most cultivated GM plant, followed by corn, cotton and canola.
The world leaders in GM crops
The United States accounts for nearly two thirds of all biotechnology crops planted globally. The GM food crops grown by US farmers include corn, cotton, soybeans, canola, squash and papaya. Other major producers of GM crops are Argentina, which plants primary biotech soybean; Canada, whose principal biotech crop is canola; Brazil, which has recently legalized the planting of GM soybean; China, where the acreage of GM cotton continues to increase; and South Africa, where cotton is also the principal biotech crop. Worldwide, about 672 million acres of land are under cultivation of which 25% or 167.2 million acres - an area twice the size of the UK- consists of GM crops.
Why GM crops?
Crops can destroyed by many different factors including insects, weeds and disease. GMO's are used to make crops herbicide tolerant and pesticide resistant, to increase their nutritional content, to make them taste better and to reduce their growing time and increase their tolerance to fluctuating temperatures.
Foods that have been genetically modified
GM foods have been available to the public since the1990s, so the invasion of GMOs will continue in our grocery stores and in our kitchen pantries. The most common crops which have been modified and to watch for include:
Maize.Soybean (Soy flour, soy oil, lecithin, soy protein isolates and concentrates). Oilseed rape - canola (Oil, fabric). Squash. Potato (Right now the only potato that has been genetically engineered is the Burbank Russet, but you still have to look out for potato starch and flour). Corn (flour, corn starch, corn oil, corn sweeteners, syrups). Cotton Dairy Products (Milk, cheese, butter, buttermilk, sour cream, yogurt, whey). Animal Products (Because animal feed often contains genetically engineered organisms, all animal products, or by-products may be affected).Affects to human health and the environment
The GMO foods currently on the market have not undergone adequate testing to ensure their safety for human consumption and also to quantify what impact they have on the environment. Genetically engineered food can have a serious effect on human health, on wildlife and the environment. Human risks can include;
Allergic/ toxic reactions (to hidden genes and combination) Antibiotic resistance Immune - suppression Increased cancer risk Unsuspected side effectsEnvironmental impacts can include;
Uncontrolled biological pollution Threatening numerous microbial, plant and animal species with extinction. Potential contamination of non-genetically engineered life forms with novel and possibly hazardous genetic material. Increased use of and dependence on toxic herbicides. Harm to farming (deformed crops, increased pest resistance, increased farmer costs and debt). Crop failures. Biodiversity (implications for biodiversity, the balance of wildlife and the environment). Creation of GM "Superweeds" and "Superpests". Damage to food quality and nutrition. Ethical IssuesHow to avoid GMO
The only guaranteed way to avoid eating GMOs is to buy fresh certified organic produce.
Read labels - When buying a product check the ingredients on the label. GM soybean and corn make up the largest portion of GE crops. If they are listed then there is a good chance it is GM. Remember the label does not have to declare that it contains GM ingredients. Avoid processed foods - 70% of processed foods contain GM ingredients.Australia and GMO
Australia is already commercially producing GE cotton. This cotton is known as BT cotton as it produces a genetically engineered toxin called Bacillus Thuringensis (BT). Bt cotton produces this toxin in every part of the plant so that the cotton plant itself becomes a pesticide factory. Bt cotton is not only used for cloth and cotton products but the cottonseed is crushed for oil used in food.
Australia is also commercially growing GE canola, carrying on trials of GE wheat and growing GE blue carnation flowers.
The major problem remains that genetic engineering is highly unpredictable and that the "jury is still out" as to what impact GMO crops will have on human beings and on the environment!
Currently rated 3.0 by 2 people
Currently 3/5 Stars.12345
gmo, organic food, organic fruit, organic vegetables, disease, environment, health, cancer, allergies, antibiotics, farming, nutrition
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Monday, December 6, 2010
Benefits of Eating Certified Organic Nectarines
Posted on November 30, 2006 by Sarmaad
Now is the time to enjoy the beautiful sweet flavour of nectarines!
Nectarines are closely related to the peach but while they have the juicy peach-coloured flesh they do not have the furry skin of peaches. Their skin is a smooth red colour with a yellow to pale yellow background. The flesh can vary from almost white, yellow to almost red. In the middle they have a pointed egg-shaped seed which can either be easily removed (freestone variety) or be a little more difficult to remove (clingstone variety). Some people are of the opinion that the nectarine is more flavoursome than the peach.
Lets take a look at some of the -
Nectarines are low in calories and are naturally fat free - any fruit that has less than 0.5 grams of fat is considered to be "naturally fat free".
Nectarines are also naturally cholesterol free - any fruit that has then than 2 milligrams of cholesterol are considred to be "naturally cholesterol free".
Nectarines are a great source of Vitamin C. Vitamin C helps to maintain a healthy immune system.
Nectarines are also a great source of antioxidants which can help protect the skin from damaging UV rays by counteracting free radical activity.
They are a good source of Vitamin A, beta carotene and potassium.How to Select and Store Nectarines
Select fruit that is fragrant, brightly coloured with smooth, glossy skin and gives slightly when touched. Nectarines have yellow skin with a red blush. This red blush relates to the variety and is not indicative of it's ripeness. Do not select fruit that has bruises, blemishes or that is hard or green.
Unripe nectarines should be stored in a paper bag in a cool place for up to two days. Ripe nectarines are best stored in the refrigerator crisper/drawer away from vegetables - store for between 3-5 days.
Nectarines can be eaten raw, cooked, dried, candied or jellied. They are delicious with icecream or yoghurt as well as in cakes or pies.
An interesting fact about Nectarines is that they found there way to the western world from China and, even more interesting, they are symbolic of long life!
A Simple but Delicious:
Nectarine Dessert
Nectarines - white or yellow fleshed, whichever you prefer
brown sugar
cinnamon
Cut nectarines in half, sprinkle with brown sugar and cinnamon and grill until they are warm and the sugar has caramalised. Serve with icecream.
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organic fruit, organic food, cholesterol, vitamins, antioxidants, recipe
View the Original article
Now is the time to enjoy the beautiful sweet flavour of nectarines!
Nectarines are closely related to the peach but while they have the juicy peach-coloured flesh they do not have the furry skin of peaches. Their skin is a smooth red colour with a yellow to pale yellow background. The flesh can vary from almost white, yellow to almost red. In the middle they have a pointed egg-shaped seed which can either be easily removed (freestone variety) or be a little more difficult to remove (clingstone variety). Some people are of the opinion that the nectarine is more flavoursome than the peach.
Lets take a look at some of the -
Nectarines are low in calories and are naturally fat free - any fruit that has less than 0.5 grams of fat is considered to be "naturally fat free".
Nectarines are also naturally cholesterol free - any fruit that has then than 2 milligrams of cholesterol are considred to be "naturally cholesterol free".
Nectarines are a great source of Vitamin C. Vitamin C helps to maintain a healthy immune system.
Nectarines are also a great source of antioxidants which can help protect the skin from damaging UV rays by counteracting free radical activity.
They are a good source of Vitamin A, beta carotene and potassium.How to Select and Store Nectarines
Select fruit that is fragrant, brightly coloured with smooth, glossy skin and gives slightly when touched. Nectarines have yellow skin with a red blush. This red blush relates to the variety and is not indicative of it's ripeness. Do not select fruit that has bruises, blemishes or that is hard or green.
Unripe nectarines should be stored in a paper bag in a cool place for up to two days. Ripe nectarines are best stored in the refrigerator crisper/drawer away from vegetables - store for between 3-5 days.
Nectarines can be eaten raw, cooked, dried, candied or jellied. They are delicious with icecream or yoghurt as well as in cakes or pies.
An interesting fact about Nectarines is that they found there way to the western world from China and, even more interesting, they are symbolic of long life!
A Simple but Delicious:
Nectarine Dessert
Nectarines - white or yellow fleshed, whichever you prefer
brown sugar
cinnamon
Cut nectarines in half, sprinkle with brown sugar and cinnamon and grill until they are warm and the sugar has caramalised. Serve with icecream.
Be the first to rate this post
Currently 0/5 Stars.12345
organic fruit, organic food, cholesterol, vitamins, antioxidants, recipe
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Biodynamic Forces at Work
So we’ve all heard of organic, as in organic food, farming, cotton etc, but what about biodynamic? Do you know what Demeter is, what the symbol looks like or what it stands for? What concepts underpin biodynamic practice for the farmer, smallholder or gardener and how can these be applied to anyone’s backyard? Intrigued and slightly dubious, but open and wanting to learn more about biodynamic farming, I recently attended a weekend course in Biodynamic Agriculture at Emerson College in Sussex to learn more.
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Sunday, December 5, 2010
The Nutritional Table Explained
Organic Vegetables (3)
Tags aging allergies alzheimer's anemia antibiotics antioxidants arthritis biodynamic birth defects bse calcium cancer carbohydrates celiac disease chemicals cholesterol colesterol contaminated conventional food cosmetics diabetes disease environment essential fatty acids eyesight farming fat fibre folate gluten glycaemic index gmo hair care hair dyes health heart disease herbal tea iron magnesium minerals news nutrients nutrition obesity oral health organic avocados organic bananas organic beetroot organic cabbage organic cherries organic cosmetics organic drinks organic farming organic food organic fruit organic kiwifruit organic mangos organic milk organic pineapple organic potatoes organic tea organic vegetables pesticides phytonutrients potassium protein recipe silica sodium soft drinks vitamins water zinc
Posted on January 18, 2007 by Sarmaad Food manufacturers are required to indicate the nutritional value of most packaged foods on their labels. This allows the consumer to identity what nutrients are found in the food they eat. There are specific criteria needed to ensure nutrition claims are consistent and are not misleading. The nutritional table includes serving size, Energy (kilojoules), protein, fat, carbohydrates, sodium, and may include vitamins and minerals. Below represents a typical nutritional table.
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Tags aging allergies alzheimer's anemia antibiotics antioxidants arthritis biodynamic birth defects bse calcium cancer carbohydrates celiac disease chemicals cholesterol colesterol contaminated conventional food cosmetics diabetes disease environment essential fatty acids eyesight farming fat fibre folate gluten glycaemic index gmo hair care hair dyes health heart disease herbal tea iron magnesium minerals news nutrients nutrition obesity oral health organic avocados organic bananas organic beetroot organic cabbage organic cherries organic cosmetics organic drinks organic farming organic food organic fruit organic kiwifruit organic mangos organic milk organic pineapple organic potatoes organic tea organic vegetables pesticides phytonutrients potassium protein recipe silica sodium soft drinks vitamins water zinc
Posted on January 18, 2007 by Sarmaad Food manufacturers are required to indicate the nutritional value of most packaged foods on their labels. This allows the consumer to identity what nutrients are found in the food they eat. There are specific criteria needed to ensure nutrition claims are consistent and are not misleading. The nutritional table includes serving size, Energy (kilojoules), protein, fat, carbohydrates, sodium, and may include vitamins and minerals. Below represents a typical nutritional table.
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Calves in the Biodynamic Community
Biodynamic Farming is a unique form of organic husbandry inspired by the research of Rudolf Steiner (1861-1925) and founded on a holistic and spiritual understanding of nature and the human being. Planting, harvesting, and other agricultural activities are undertaken at particular times in response to particular phases of the moon, or astrological cycles
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