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
View the Original article
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
View the Original article
View the Original article
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!
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
Actions: E-mail
View the Original article
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
Actions: E-mail
View the Original article
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.
Be the first to rate this post
Currently 0/5 Stars.12345
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
View the Original article
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.
View the Original article
View the Original article
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.
View the Original article
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.
View the Original article
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
View the Original article
View the Original article
Saturday, December 4, 2010
What's in a Soft Drink?
Posted on November 17, 2006 by Sarmaad
Tooth decay
Caffeine dependence
Weakened bones Osteoporosis
Diabetes
Allergies (reaction to artificial colours and flavours)
Attention Deficit Disorder
It is a combination of increased soft drink consumption, decreased milk and other healthy beverage consumption and a possible link between phosphorus and bone health that researchers believe is enough to justify concern about the health impact of carbonated beverage consumption. Did you know that high consumption of soft drinks increases your phosphorus intake and may contribute to an imbalance in the calcium phosphorus ratio. If choosing to drink sodas it is important that your calcium intake increases to match it (4 glasses of milk for every can of soda)
What's found in soft drinks?
Aspartame - used in diet soft drinks, is a potent neurotoxin and endocrine disrupter.
Caffeine - stimulates the adrenal gland without providing nourishment. In large amounts, caffeine can lead to adrenal exhaustion, especially in children.
Phosphoric acid - added to give soft drinks "bite," is associated with calcium loss.
Citric acid - often contains traces of MSG, a neurotoxin.
Artificial Flavors - may also contain traces of MSG.
Water - may contain high amounts of fluoride and other contaminants.
What can we do for our children?
At home, serve a single glass of milk at every meal and offer water the rest of the time.
Having a water cooler is a great way to encourage children to drink more water. There is no hard, fast rule as to how much they should drink.
Also limit juice intake as this can interfere with appetite and also contribute to tooth decay. If you want to drink fruit juice, the best way is to make your own with organic fruit, and then you know exactly what you are drinking.
Long term consumption of soft drink can increase your chances of encountering health problems. There's no time like the present to make the change and switch to drinking water, milk or freshly squeezed, organic fruit juice!
soft drinks, obesity, health, diabetes, chemicals, water, organic milk
Actions: E-mail
View the Original article
It is a shocking, but true fact, that in 2003 alone Australians consumed 110 litres of soft drink per person. This is equivalent to a can of soft drink per day each and this number is increasing every year. In the US, soft drinks account for more than a quarter of all drinks consumed. This statistic has lead to soft drink consumption being officially recognized as a contributing factor in the development of obesity in children. Soft drinks are becoming the top choice among the nation's young as soft drink manufacturers focus on brand building among younger and younger consumers. It's no longer "cool" to drink water!
But how healthy can these beverages be? They only provide a lot of unnecessary calories, sugar and caffeine. Did you know that a 360mL can of soft drink contains 40g of refined sugar? That is 10 teaspoons of pure calorie, all of which amounts to absolutely no nutritional value!
Soft drinks are linked with many health problems such as:
Tooth decay
Caffeine dependence
Weakened bones Osteoporosis
Diabetes
Allergies (reaction to artificial colours and flavours)
Attention Deficit Disorder
It is a combination of increased soft drink consumption, decreased milk and other healthy beverage consumption and a possible link between phosphorus and bone health that researchers believe is enough to justify concern about the health impact of carbonated beverage consumption. Did you know that high consumption of soft drinks increases your phosphorus intake and may contribute to an imbalance in the calcium phosphorus ratio. If choosing to drink sodas it is important that your calcium intake increases to match it (4 glasses of milk for every can of soda)
What's found in soft drinks?
Aspartame - used in diet soft drinks, is a potent neurotoxin and endocrine disrupter.
Caffeine - stimulates the adrenal gland without providing nourishment. In large amounts, caffeine can lead to adrenal exhaustion, especially in children.
Phosphoric acid - added to give soft drinks "bite," is associated with calcium loss.
Citric acid - often contains traces of MSG, a neurotoxin.
Artificial Flavors - may also contain traces of MSG.
Water - may contain high amounts of fluoride and other contaminants.
What can we do for our children?
At home, serve a single glass of milk at every meal and offer water the rest of the time.
Having a water cooler is a great way to encourage children to drink more water. There is no hard, fast rule as to how much they should drink.
Also limit juice intake as this can interfere with appetite and also contribute to tooth decay. If you want to drink fruit juice, the best way is to make your own with organic fruit, and then you know exactly what you are drinking.
Long term consumption of soft drink can increase your chances of encountering health problems. There's no time like the present to make the change and switch to drinking water, milk or freshly squeezed, organic fruit juice!
Currently rated 4.0 by 1 people
Currently 4/5 Stars.12345soft drinks, obesity, health, diabetes, chemicals, water, organic milk
Actions: E-mail
View the Original article
Benefits of Certified Organic Apricots
Posted on November 23, 2006 by Sarmaad
Apricots promote good vision due to beta carotene which is converted to vitamin A. Vitamin A is a powerful antioxidant which reduces free radical damage to cells and tissue. The degenerative effect of free radicals, or oxidative stress, may lead to cataracts or damage the blood supply to the eyes.
Apricots are know as a healthy heart food as they have a high beta carotene and lycopene activity, which helps protect LDL cholesterol from oxidation, which may then help in the prevention of heart disease. Also apricots can increase your levels of iron, potassium, magnesium and copper, which are important in controlling your blood pressure.
To maximize the benefits of apricots, they should be eaten with foods that are rich in vitamin C, so that the iron absorption can be increased.
Apricots are known to relieve constipation, as they are a good source of fibre and are generally favoured as a gentle laxative. This is due to their cellulose and pectin content. So if you suffer from chronic constipation, it is recommended that you eat six to eight apricots per day, to help relieve the problem.
As apricots have a high content of iron, they are an excellent fruit for those suffering from anemia. Essential amounts of copper in the fruit make iron available to the body. Liberal intake of apricots could increase hemoglobin production in the body.
Apricots contain lycopene, an amazing carotenoid that can help prevent prostate and breast cancer.
Beta carotene could also help to reduce the risk of stomach and intestinal cancers.
The B vitamins in dried apricots may help protect you from Alzheimer's and age related mental problems, such as memory loss.
A handful of dried apricots supplies one-fifth of an adult's daily potassium requirements and between 10 to 20% of their iron needs.
Apricots may aid in the digestion process, as they contain an alkaline reaction in the digestion system. Apricots helps tone up the stomach, liver, heart and nerves by supplying them with minerals and vitamins.
Apricots are known to be an excellent diet food providing a large amount of healthful nutrition to the body as well as keeping down caloric intake. They contain no fat and a small amount of carbs.
Juice from the apricot leaves can be applied with beneficial results in the treatment of scabies, eczema, sunburn and itching of the skin due to cold exposure.
Although eating apricots cannot guarantee you will live a longer life, recent research shows that apricots may help you live a better, healthier life.
Be aware that commercially grown dried apricots may be treated with sulfur dioxide gas during processing. They may also be treated with sulfites to extend their shelf life. They are addn adverse reaction in sulfite sensitive people. They may also bring on a life threatening allergic reaction in asthma suffers. This is another great reason to choose certified organic produce as this industry prohibits the use of sulfites.
How to select and store apricots -
Apricots are those beautifully orange coloured fruits with velvety skin and flesh, not too juicy but definitely smooth and sweet. Look for an orange coloured fruit. Avoid pale, yellow or greenish. Greenish apricots are low in carotenes and will never ripen satisfactorily at home. Always look for fairly firm, plump, well-formed fruit that gives slightly when pressure is applied. Avoid buying very soft fruits. Store ripe apricots in the fridge, unripe apricots will ripen at room temperature out of direct sunlight. Fully ripe fruit is soft to touch, juicy and should be eaten as soon as possible. Place hard apricots in a paper bag and let them ripen for a day or two. Refrigerated apricots may last up to two weeks. Remember apricots are very delicate when ripe, bruise easily and deteriorate quickly if not refrigerated.
Apricots can be made into excellent jam, jelly, marmalades and preserves. You can eat it straight from the tree or dried, however you like, it is one of the most nutritious fruits around!
organic fruit, organic food, vitamins, antioxidants, cholesterol, fibre, anemia, cancer, alzheimer's, iron, nutrition, health
Actions: E-mail
View the Original article
It's that time of year again, the summer fruits are starting to arrive. At the Organic Grocer we've got lovely apricots, nectarines, peaches, plums, cherries and mangoes, all with their own nutritional value. In this issue of our newsletter we are going to focus on apricots.
Apricots originated from China and were brought to the west by Alexander the Great. One of our most important fruits, apricots have numerous health benefits and curative properties and are enjoyed world-wide. Let's take a look at the :
Apricots promote good vision due to beta carotene which is converted to vitamin A. Vitamin A is a powerful antioxidant which reduces free radical damage to cells and tissue. The degenerative effect of free radicals, or oxidative stress, may lead to cataracts or damage the blood supply to the eyes.
Apricots are know as a healthy heart food as they have a high beta carotene and lycopene activity, which helps protect LDL cholesterol from oxidation, which may then help in the prevention of heart disease. Also apricots can increase your levels of iron, potassium, magnesium and copper, which are important in controlling your blood pressure.
To maximize the benefits of apricots, they should be eaten with foods that are rich in vitamin C, so that the iron absorption can be increased.
Apricots are known to relieve constipation, as they are a good source of fibre and are generally favoured as a gentle laxative. This is due to their cellulose and pectin content. So if you suffer from chronic constipation, it is recommended that you eat six to eight apricots per day, to help relieve the problem.
As apricots have a high content of iron, they are an excellent fruit for those suffering from anemia. Essential amounts of copper in the fruit make iron available to the body. Liberal intake of apricots could increase hemoglobin production in the body.
Apricots contain lycopene, an amazing carotenoid that can help prevent prostate and breast cancer.
Beta carotene could also help to reduce the risk of stomach and intestinal cancers.
The B vitamins in dried apricots may help protect you from Alzheimer's and age related mental problems, such as memory loss.
A handful of dried apricots supplies one-fifth of an adult's daily potassium requirements and between 10 to 20% of their iron needs.
Apricots may aid in the digestion process, as they contain an alkaline reaction in the digestion system. Apricots helps tone up the stomach, liver, heart and nerves by supplying them with minerals and vitamins.
Apricots are known to be an excellent diet food providing a large amount of healthful nutrition to the body as well as keeping down caloric intake. They contain no fat and a small amount of carbs.
Juice from the apricot leaves can be applied with beneficial results in the treatment of scabies, eczema, sunburn and itching of the skin due to cold exposure.
Although eating apricots cannot guarantee you will live a longer life, recent research shows that apricots may help you live a better, healthier life.
Be aware that commercially grown dried apricots may be treated with sulfur dioxide gas during processing. They may also be treated with sulfites to extend their shelf life. They are addn adverse reaction in sulfite sensitive people. They may also bring on a life threatening allergic reaction in asthma suffers. This is another great reason to choose certified organic produce as this industry prohibits the use of sulfites.
How to select and store apricots -
Apricots are those beautifully orange coloured fruits with velvety skin and flesh, not too juicy but definitely smooth and sweet. Look for an orange coloured fruit. Avoid pale, yellow or greenish. Greenish apricots are low in carotenes and will never ripen satisfactorily at home. Always look for fairly firm, plump, well-formed fruit that gives slightly when pressure is applied. Avoid buying very soft fruits. Store ripe apricots in the fridge, unripe apricots will ripen at room temperature out of direct sunlight. Fully ripe fruit is soft to touch, juicy and should be eaten as soon as possible. Place hard apricots in a paper bag and let them ripen for a day or two. Refrigerated apricots may last up to two weeks. Remember apricots are very delicate when ripe, bruise easily and deteriorate quickly if not refrigerated.
Apricots can be made into excellent jam, jelly, marmalades and preserves. You can eat it straight from the tree or dried, however you like, it is one of the most nutritious fruits around!
Be the first to rate this post
Currently 0/5 Stars.12345organic fruit, organic food, vitamins, antioxidants, cholesterol, fibre, anemia, cancer, alzheimer's, iron, nutrition, health
Actions: E-mail
View the Original article
Friday, December 3, 2010
Why Choose Certified Organic Milk?
Posted on December 7, 2006 by Sarmaad
Conventional farms are usually large and are often extremely overcrowded. They aim to harvest the milk in the most cost effective way and they tend to feed and manage the cows in such a way that they push them into production levels beyond their natural capacity. These unnatural and intensive methods can cause stress to the animals and can also cause health breakdowns.
Organic farming however, follows standards that focus on protecting animals, human health and the environment around us. Cows have access to fresh air and green pastures, they eat a natural diet grown without the use of synthetic fertilizers and pesticides, there is a higher use of fresh grass, clover pasture and grass clover silage and there is no use of artificial hormones.
Pesticides and Organics
Certified organic farms do not use any artificial pesticides (insecticides, fungicides or herbicides) on pastures where cows graze.
In 2001 a government report in the UK revealed that a toxic pesticide called Lindane was found in 8% of non-organic milk. Lindane is a hormone disrupter linked to birth-defects, sexual abnormalities, reproductive failure and breast cancer.
The same report revealed that earlier samples of conventional butter had contained traces of the chemical DDT, which can affect the nervous system and is possibly a cause of cancer in humans. No pesticide residue traces were found in any of the organic dairy samples tested. Many believe that the rise in incidents of allergies is due to over exposure to chemicals including pesticides. Fertility problems may also be linked to pesticides as the residue is suspected to be a chemical linked to hormone disruption. Did you know that our bodies contain traces of at least 300-500 potentially harmful chemicals absorbed from the foods we eat?Antibiotics and Organics
Antibiotics are only used on organic farms when it is completely necessary and only after all natural alternatives have been exhausted. The cow is then quarantined for three months before she is allowed to rejoin the herd. If the cow is not responding to treatment she is removed from the herd. Conventional farms routinely treat cows with antibiotics as a preventative measure, whether they are sick or not! Could this be a cause for the increased antibiotic resistance in humans?GMO and Organics
The feed for organic dairy cows is free from GMOs and solvent extracts and urea.BSE and Organics
Organic cows are never given any animal-derivatives in their feed which was thought to be the source of BSE. No case of BSE has ever been found in an organically born and raised dairy cow.
Remember what goes into the cows mouth gets processed into milk. Organic milk may be more expensive but think about the long term health benefits. As soon as these findings are further substantiated, the price of milk will go down because the demand will go up!
organic milk, organic drinks, vitamins, aging, antioxidants, cancer, essential fatty acids, pesticides, allergies, chemicals, antibiotics, gmo, bse
Actions: E-mail
View the Original article
When you choose organic milk in preference to conventional alternatives, not only are you drinking the most nutritious milk available, but you are also supporting an entire farming process which places emphasis on treating animals humanely and with respect; minimizes environmental impact and also reduces the presence of synthetic chemicals in milk and other foods.
What are the benefits of organic milk?
Did you known that drinking about 500mL (1/2 litre) of organic milk a day provides 17.5% of the required intake of vitamin E for women and 14% for men, and as much beta carotene as a portion of some vegetables?
Research has found that organic milk -
Conventional farms are usually large and are often extremely overcrowded. They aim to harvest the milk in the most cost effective way and they tend to feed and manage the cows in such a way that they push them into production levels beyond their natural capacity. These unnatural and intensive methods can cause stress to the animals and can also cause health breakdowns.
Organic farming however, follows standards that focus on protecting animals, human health and the environment around us. Cows have access to fresh air and green pastures, they eat a natural diet grown without the use of synthetic fertilizers and pesticides, there is a higher use of fresh grass, clover pasture and grass clover silage and there is no use of artificial hormones.
Pesticides and Organics
Certified organic farms do not use any artificial pesticides (insecticides, fungicides or herbicides) on pastures where cows graze.
In 2001 a government report in the UK revealed that a toxic pesticide called Lindane was found in 8% of non-organic milk. Lindane is a hormone disrupter linked to birth-defects, sexual abnormalities, reproductive failure and breast cancer.
The same report revealed that earlier samples of conventional butter had contained traces of the chemical DDT, which can affect the nervous system and is possibly a cause of cancer in humans. No pesticide residue traces were found in any of the organic dairy samples tested. Many believe that the rise in incidents of allergies is due to over exposure to chemicals including pesticides. Fertility problems may also be linked to pesticides as the residue is suspected to be a chemical linked to hormone disruption. Did you know that our bodies contain traces of at least 300-500 potentially harmful chemicals absorbed from the foods we eat?Antibiotics and Organics
Antibiotics are only used on organic farms when it is completely necessary and only after all natural alternatives have been exhausted. The cow is then quarantined for three months before she is allowed to rejoin the herd. If the cow is not responding to treatment she is removed from the herd. Conventional farms routinely treat cows with antibiotics as a preventative measure, whether they are sick or not! Could this be a cause for the increased antibiotic resistance in humans?GMO and Organics
The feed for organic dairy cows is free from GMOs and solvent extracts and urea.BSE and Organics
Organic cows are never given any animal-derivatives in their feed which was thought to be the source of BSE. No case of BSE has ever been found in an organically born and raised dairy cow.
Remember what goes into the cows mouth gets processed into milk. Organic milk may be more expensive but think about the long term health benefits. As soon as these findings are further substantiated, the price of milk will go down because the demand will go up!
Currently rated 5.0 by 1 people
Currently 5/5 Stars.12345organic milk, organic drinks, vitamins, aging, antioxidants, cancer, essential fatty acids, pesticides, allergies, chemicals, antibiotics, gmo, bse
Actions: E-mail
View the Original article
Organic Food Benefits of Certified Organic Avocados
Posted on January 12, 2007 by Sarmaad
Avocados contain a huge source of fibre. One Avocado has up to 10 grams of fibre and may help to prevent certain types of cancer, particularly colon cancer.
Avocados help regulate blood pressure as they contain a good source of potassium and are low in sodium. Adequate intake of potassium can help protect you against circulatory diseases, such as blood pressure, heart disease or stroke. An avocado is higher in potassium than a medium banana.
Avocados are rich in folate. One avocado a day can provide almost 30% of the recommended daily dosage. Folate is important for heart health. Studies have shown that woman who have folate rich diets have a much low chance of cardiovascular disease, and a lower chance of heart attacks or fatal heart disease. Also folate helps prevent life threatening birth defects of the spine and brain.
Avocados are a good source of Vitamin E, which is essential for the normal functioning of the body. Vitamin E is also an antioxidant which protects polyunsaturated fatty acids in cell membranes from free radical attacks. (free radicals are associated with the beginning of cancer and heart disease).
Avocados contain good amounts of Vitamin C, a powerful antioxidant which prevents viruses from penetrating cell membranes and is necessary for the production of collagen. Collagen is needed for the growth of new tissues and cells.
Avocados also contain thiamine and riboflavin. Thiamine converts carbohydrate to glucose to fuel the brain and nervous system and riboflavin helps the body to release energy from proteins, carbohydrates and fat. Avocados will aid in the healing of digestive and circulatory problems.
Avocados provide more than 25 essential nutrients.
Avocados are traditionally used to heal skin problems. Avocado paste can be applied to rashes and rough skin to make it smoother or even be applied to soothe sunburnt skin.
Avocados also contains vitamin A, vitamin K, vitamin B6, copper, calcium, iron and magnesium. Avocados contain enzymes called chitinases that can cause allergic reactions in people with a sensitivity to latex (this also applies to bananas and chestnuts). Non-organic avocados are processed with ethylene gas that increases these enzymes; organic produce is not treated with ethylene gas and therefore has fewer allergy-causing compounds, but it is still recommended that if you have a latex sensitivity that you proceed with caution. Non organic avocados are also sprayed with petroleum based fertilizers such as neurotoxic malathion.
How to select and store Avocados
Avocados do not ripen until picked, so fresh ones will be as hard as rocks. Choose heavy, unblemished avocado that has a slight neck, rather than being round at the top. Avoid any with bruises or soft spots and those with a hollow between the flesh and skin. A ripe, ready to eat avocado is slightly soft but should not have dark sunken spots or cracks. If firm, place in a paper bag at room temperature with a apple or banana, away from direct sunlight and it will be ready to eat in a few days. As the fruit ripens, the skin will turn darker. Never refrigerate avocados until ripe as this will make the ripening process significantly slower. Once ripe, if uncut, they can be kept in the fridge for up to two weeks.
The brighter the fruit, the more beta carotene (helps prevent cancer) your avocado contains. Using fresh avocados as a spread and as a substitute for butter on sandwiches and toast may help you reduce calories, fat, saturated fat, sodium and cholesterol and remember if you are recuperating from sickness and trying to regain strength, eat an avocado everyday, this will improve your health.
organic avocados, organic food, organic fruit, cholesterol, diabetes, fibre, cancer, folate, vitamins, antioxidants, nutrients, allergies, health
Actions: E-mail
View the Original article
Avocados are native to Central America and are now grown in most tropical and subtropical countries. Avocados are known as a rich creamy fruit, which is often mistakenly related to putting on weight. Actually, avocados contain a natural source of monounsaturated fat, which makes it heart healthy - of course, as with all things, everything in moderation! The monounsaturated fats (oleic acid) in avocados helps lower LDL (bad) cholesterol and maintains HDL (good) cholesterol.
Nutritional Benefits Related to Eating Avocados
Avocados contain a huge source of fibre. One Avocado has up to 10 grams of fibre and may help to prevent certain types of cancer, particularly colon cancer.
Avocados help regulate blood pressure as they contain a good source of potassium and are low in sodium. Adequate intake of potassium can help protect you against circulatory diseases, such as blood pressure, heart disease or stroke. An avocado is higher in potassium than a medium banana.
Avocados are rich in folate. One avocado a day can provide almost 30% of the recommended daily dosage. Folate is important for heart health. Studies have shown that woman who have folate rich diets have a much low chance of cardiovascular disease, and a lower chance of heart attacks or fatal heart disease. Also folate helps prevent life threatening birth defects of the spine and brain.
Avocados are a good source of Vitamin E, which is essential for the normal functioning of the body. Vitamin E is also an antioxidant which protects polyunsaturated fatty acids in cell membranes from free radical attacks. (free radicals are associated with the beginning of cancer and heart disease).
Avocados contain good amounts of Vitamin C, a powerful antioxidant which prevents viruses from penetrating cell membranes and is necessary for the production of collagen. Collagen is needed for the growth of new tissues and cells.
Avocados also contain thiamine and riboflavin. Thiamine converts carbohydrate to glucose to fuel the brain and nervous system and riboflavin helps the body to release energy from proteins, carbohydrates and fat. Avocados will aid in the healing of digestive and circulatory problems.
Avocados provide more than 25 essential nutrients.
Avocados are traditionally used to heal skin problems. Avocado paste can be applied to rashes and rough skin to make it smoother or even be applied to soothe sunburnt skin.
Avocados also contains vitamin A, vitamin K, vitamin B6, copper, calcium, iron and magnesium. Avocados contain enzymes called chitinases that can cause allergic reactions in people with a sensitivity to latex (this also applies to bananas and chestnuts). Non-organic avocados are processed with ethylene gas that increases these enzymes; organic produce is not treated with ethylene gas and therefore has fewer allergy-causing compounds, but it is still recommended that if you have a latex sensitivity that you proceed with caution. Non organic avocados are also sprayed with petroleum based fertilizers such as neurotoxic malathion.
How to select and store Avocados
Avocados do not ripen until picked, so fresh ones will be as hard as rocks. Choose heavy, unblemished avocado that has a slight neck, rather than being round at the top. Avoid any with bruises or soft spots and those with a hollow between the flesh and skin. A ripe, ready to eat avocado is slightly soft but should not have dark sunken spots or cracks. If firm, place in a paper bag at room temperature with a apple or banana, away from direct sunlight and it will be ready to eat in a few days. As the fruit ripens, the skin will turn darker. Never refrigerate avocados until ripe as this will make the ripening process significantly slower. Once ripe, if uncut, they can be kept in the fridge for up to two weeks.
The brighter the fruit, the more beta carotene (helps prevent cancer) your avocado contains. Using fresh avocados as a spread and as a substitute for butter on sandwiches and toast may help you reduce calories, fat, saturated fat, sodium and cholesterol and remember if you are recuperating from sickness and trying to regain strength, eat an avocado everyday, this will improve your health.
Currently rated 5.0 by 1 people
Currently 5/5 Stars.12345organic avocados, organic food, organic fruit, cholesterol, diabetes, fibre, cancer, folate, vitamins, antioxidants, nutrients, allergies, health
Actions: E-mail
View the Original article
Thursday, December 2, 2010
Gluten and Celiac Disease
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 13, 2007 by Sarmaad
Women with untreated celiac disease have an increased risk of miscarriage and it can also cause congenital malformation in unborn babies, such as spina bifida.
People with coeliac disease remain sensitive to gluten throughout their life. Even if symptoms disappear, damage to the small bowel can still be taking place, if gluten is being ingested. With the removal of gluten from the diet, a reversal of the abnormalities of the lining of the bowel occurs and the problem of deficiencies will be resolved.
The disease can appear at any age (some people develop symptoms in infancy, while others are fine until the disease surfaces later in adulthood). Many stressful events can trigger celiac disease such as infection, pregnancy, childbirth or severe emotional stress. The symptoms of celiac disease are different for everyone and may include -
Diarrhea or constipation
Fatty stools Abdominal bloating and pain Weight lossAnaemia FatigueWeakness and muscle cramps NauseaVomiting Respiratory problems (asthma)
Maintaining a gluten-free diet means becoming aware of all the foods and products that contain wheat. There are many obvious foods which contain gluten, but there are also a whole range of ingredients which can come from a gluten source such as modified food starch, preservatives and other food additives. It is essential that you become "ingredient aware".
In Australia our food standard codes requires that:
Food labelled as 'gluten free' must not contain any detectable gluten and no oats or malt.
Food labelled as 'low gluten' must contain less than 0.02% gluten. The gluten content must be added to the nutrition information panel of a food labelled gluten free or low gluten. Ingredients derived from grains containing gluten must always be declared on food labels.If ingredients are not listed on the product-label, always check with the manufacturer and if you are not sure of the gluten content of any ingredient do not take the chance.
People with celiac disease can still enjoy a well balanced diet with a variety of foods, including bread and pasta. Instead of wheat flour, you can buy a wide range of gluten free flour and baked goods which can be made from rice, soy, amaranth, quinoa, buckwheat, beans, corn and potatoes. Of course you can also enjoy naturally gluten free foods such as meat, fish, eggs, dairy products without additives, fruits and vegetables.
organic food, gluten, celiac disease, health, nutrients
Actions: E-mail
View the Original article
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 13, 2007 by Sarmaad
Gluten is responsible for the elasticity of kneaded dough allowing it to be leavened as well as for the "chewiness" of baked products. People who have celiac disease, gluten intolerance, dermatitis herpetiformis, wheat allergy or other health problems cannot tolerate gluten which is commonly found in grains such as wheat (including spelt, triticale, and kamut), rye, oats, barley, millet and any derivatives of these grains. These foods include most grains, pasta, cereal and many processed foods. No gluten is found in rice, wild rice, buckwheat, quinoa, sorghum, amaranth or maize (corn). Gluten intolerance is commonly known as leaky gut syndrome and it is estimated that the incidence of gluten sensitivity is around 30% of the population.
Celiac disease is the most commonly known disease related to gluten intolerance. It is a fairly common disorder with about one out of every 133 people having the disorder. The cause of it is unknown, but it is thought that both genetic and environmental factors contribute to the disease. If a parent or sibling has celiac disease then you have about a 20% chance of also having the disease and it is recommended that you be tested.
If you have celiac disease and you eat any food containing gluten (even tiny amounts of gluten can cause harm), the immune system responds by damaging the small intestines. It targets specifically the villi (small finger-like projections lining the intestine walls) and causes damage to the lining of the small intestines. Nutrients from food are absorbed into the bloodstream through the villi. A person without villi becomes malnourished no matter how much food they eat. If celiac disease is left untreated, it can lead to a range of disorders including;
Women with untreated celiac disease have an increased risk of miscarriage and it can also cause congenital malformation in unborn babies, such as spina bifida.
People with coeliac disease remain sensitive to gluten throughout their life. Even if symptoms disappear, damage to the small bowel can still be taking place, if gluten is being ingested. With the removal of gluten from the diet, a reversal of the abnormalities of the lining of the bowel occurs and the problem of deficiencies will be resolved.
The disease can appear at any age (some people develop symptoms in infancy, while others are fine until the disease surfaces later in adulthood). Many stressful events can trigger celiac disease such as infection, pregnancy, childbirth or severe emotional stress. The symptoms of celiac disease are different for everyone and may include -
Diarrhea or constipation
Fatty stools Abdominal bloating and pain Weight lossAnaemia FatigueWeakness and muscle cramps NauseaVomiting Respiratory problems (asthma)
Maintaining a gluten-free diet means becoming aware of all the foods and products that contain wheat. There are many obvious foods which contain gluten, but there are also a whole range of ingredients which can come from a gluten source such as modified food starch, preservatives and other food additives. It is essential that you become "ingredient aware".
In Australia our food standard codes requires that:
Food labelled as 'gluten free' must not contain any detectable gluten and no oats or malt.
Food labelled as 'low gluten' must contain less than 0.02% gluten. The gluten content must be added to the nutrition information panel of a food labelled gluten free or low gluten. Ingredients derived from grains containing gluten must always be declared on food labels.If ingredients are not listed on the product-label, always check with the manufacturer and if you are not sure of the gluten content of any ingredient do not take the chance.
People with celiac disease can still enjoy a well balanced diet with a variety of foods, including bread and pasta. Instead of wheat flour, you can buy a wide range of gluten free flour and baked goods which can be made from rice, soy, amaranth, quinoa, buckwheat, beans, corn and potatoes. Of course you can also enjoy naturally gluten free foods such as meat, fish, eggs, dairy products without additives, fruits and vegetables.
Currently rated 3.0 by 3 people
Currently 3/5 Stars.12345organic food, gluten, celiac disease, health, nutrients
Actions: E-mail
View the Original article
What is Biodynamic Farming?
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 17, 2007 by Sarmaad
biodynamic, farming, environment, chemicals
Actions: E-mail
View the Original article
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 17, 2007 by Sarmaad
Biodynamic farming has been practised in over 50 countries on all 5 continents for at least 80 years. "Bio" comes from the Greek word which translates as "life" and "dynamic" means a moving force. It is a science of life-forces, a recognition of the basic principles at work in nature and an approach to agriculture which takes these principles into account in trying to bring about balance and healing. It is part of the work of Rudolf Steiner, known as anthroposophy. Through anthroposophy individuals are able to find their own relationship with the world and nature.
Steiner propagated the idea of the "self-contained" farm where there would be just the right number of animals to provide manure for soil fertility and that these animals would then, in turn, be fed from the farm. One of biodynamics fundamental efforts is to build up stable humus in the soil through composting. Vegetable waste, manure, leaves, food scraps, all contain precious vitality which can be put to good use in building up the soil.
Steiner introduced what are known as biodynamic preparations, i.e. naturally occurring plant and animal materials that are combined in a specific way in certain seasons of the year and placed in compost piles. These preparations contain concentrated forces which are used to organize the elements within the compost piles. On completion of the process the resulting preparations are "medicines" for the Earth.
One of the preparations is used on the earth before planting to stimulate the soil life and the other is used on the leaves of the plants to encourage their capacity to receive light. The positive results of these preparations has been scientifically proven. By understanding the natural rythmns of the sun, moon, planets and the stars we can time our ground preparation, sowing, cultivating and harvesting to the optimize the quality of the crops we grow.
Weeds and pests are very useful indicators of imbalances in soil, plants and animals; and the aim of the biodynamic method is to use such indicators in a positive way. Pest and disease control is generally managed by developing the farm as a total organism. When specific pest and weed control is required, products are made from the weeds and pests themselves.
Biodynamic farming means farming in a way which cares for the environment, without relying upon synthetic chemicals and other unnatural interventionist approaches to farming and food production.
Everything in nature reveals something about it's essential character; it is therefore necessary that we learn to understand the language of nature!
Currently rated 3.0 by 1 people
Currently 3/5 Stars.12345biodynamic, farming, environment, chemicals
Actions: E-mail
View the Original article
Wednesday, December 1, 2010
Types of Organic Tea and Benefits
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 May 20, 2007 by Sarmaad
Tea is the second most consumed beverage in the world after water and for a lot of people it's a way of life. Researchers say that drinking three or more cups of tea a day is as good for you as drinking plenty of water and may even have extra health benefits.
Many conventional tea plantations are converting to organic after seeing the harmful effects of chemical fertilizers and pesticides. The conventional way of growing tea is also non-sustainable. It leads to soil erosion and disease, and the pesticides are a health hazard for the workers who pick the leaves. This conversion is a long term process requiring the planting of forests alongside the tea. This allows the original forest to restore environmental stability so slowly the forest is reverting back to the natural ways of nourishment without adulteration by chemicals. The tea is said to provide a fuller and richer taste, which is healthier for consumption.
The Origin of Tea
Tea originated in China about 5000 years ago. It was discovered in 2735BC, where legend has it that one of the emperors of China, Sh'eng Nung, who was considered a divine healer who always boiled his water, accidentally boiled a few leaves from a wild tea plant, which had fallen into his pot, giving it a delightful scent and flavor. From there tea was adopted in the UK during the 17th century after the sea routes between China and Europe opened.
What exactly is tea?
Tea is the dried and processed leaves of a species of plant called Camellia sinensis. The infusion of these leaves in hot water is what makes up tea. Most of the herbal teas on the market are not really teas at all but are infusions made with flowers, herbs, roots, spices or other parts of some plants.
There are four main types of tea.
White Green Oolong Black
The differences between these teas is in the harvesting and the drying process. The darker the tea, the more processing it has undergone - this strips away some of the beneficial nutrients.
White Tea
This is the rarest type of tea, as it is made from the young leaves that are picked before the buds have fully opened - it is very time consuming to harvest. Only small quantities are yielded, therefore it is more expensive to buy. White tea undergoes minimal processing, as it is simply steamed and dried, keeping it close to it's natural state.
Green Tea
Due to the health benefits associated with green tea it has become a very popular drink worldwide. Green tea is a milder type of tea and is made from only the leaf bud and the top two leaves. The leaves are simply withered and then roasted or dried; they are not fermented like black tea, so it does not become oxidized. This process helps to preserve the leaves without destroying the beneficial compounds in the plant.
Oolong Tea
Oolong tea is a traditional Chinese type of tea, somewhere in between green and black in oxidation. The leaves for oolong tea undergo a moderate fermentation process where they are withered, partially fermented and then dried.
Black Tea
Black tea is the most popular variety of tea. The leaves undergo a complex fermentation process to change the colour of the leaf from green to copper, which causes a reduction of the teas antioxidant content. The leaves are fully oxidized and dried. Black tea is more oxidized than the green, oolong and white varieties and is generally stronger in flavour and contains more caffeine.
Benefits of Tea
Medical research is finding the healing benefits of tea. It is suggested that it may help to prevent everything from tooth cavities to Parkinson's disease. Tea also contains antioxidants and trace amounts of various nutrients such as calcium, magnesium, manganese and potassium and the vitamins A, C, E and K. In general, consumption of tea may prevent or improve conditions such as:
Arthritis - For older women who drink tea, research suggests that there is a reduced risk of developing rheumatoid arthritis. Bone Density - Drinking tea regularly may produce stronger bones. Reduces the risk of heart disease. Helps fight cataracts - Research suggests that the antioxidant in tea may actually help fight cataract - one of the primary causes of blindness globally.
There are many more reasons to drink organic tea, each type has different benefits:
White
Builds up the immune system in the fight against viral and bacterial infections (healing and protective properties). Helps prevent tooth decay and cavities. Helps to fight and kill cancer cells.
Green
Has a positive effect on almost every organ in the human body; the antioxidants help to prevent toxins that build up from unnecessary oxygen. Helps prevent cancer by blocking compounds with polyphenols. Cancers that may be prevented include: stomach, colon, lung, esophageal and breast. Can help in blood pressure reduction and cholesterol reduction and increase HDL (good cholesterol). Aids in preventing viral infections such as the flu or a cold. Helps slow down the anti aging process. Can help to improve your stress tolerance. Reduce the risk of heart attacks and stroke. Prevents dental cavities. Helps in weight loss as it encourages the body to burn fat.
Oolong Tea
Anti-oxidant properties. Can reduce the risk of high blood pressure.
Black
Relaxes and expands arteries, thus increasing blood flow to the heart and decreasing your chances of a heart attack or stroke. May have cancer inhibiting powers. May increase your immunity to the flu virus. Prevents dental cavities.
Why is tea good for you?
Of all plants, tea leaves have one of the highest contents of flavonoids (15% of the leaf by dry weight). Flavonoids are a group of compounds with antioxidant activity. Antioxidants protect against the damage caused by excess free radicals. Free radicals are a damaging, physiological process that works against the immune system and is also responsible for aging. Antioxidants help our body eliminate these harmful free radicals.
Flavonoids have anti-cancer properties and can act as a potential cancer preventative compound. Also these flavonoids may help in the treatment of cancer especially green tea.
Each of the four teas contain similar amounts of flavonoids, however they differ in chemical structure. Green and white tea contain a simple flavonoids called catechins, where as Oolong and black tea undergo oxidation and convert these simple flavonoids to more complex varieties called theaflavins and thearubigins.
NOTE: All teas produced from the Camellia sinensis plant contain caffeine. Black tea contains the highest amount, then oolong, green and white tea (which has the lowest amount). On average a cup of black tea contains about one third of the caffeine of a cup of coffee and green tea contains about one six of that amount.
What about Herbal Teas?
Herbal teas are not actually teas. They are referred to as infusions or tisanes, and are a simple and effective way of extracting the goodness and flavour from the aerial parts of herbs. Tisanes can be made with fresh or dried leaves, soft stems, flowers, seeds or roots.
Often herbal teas are consumed for their physical or medicinal effects, especially as a stimulant, relaxant or sedative. Also they can contain antioxidants, vitamins, minerals and trace elements.
There are some precautions to be observed when enjoying herbal teas:
Avoid all strong herbal teas during the first three months of pregnancy. Do not give peppermint or sage tea to children under four years of age. Do not drink licorice tea if you have high blood pressure. Do not use vervain if you have liver disease. Do not exceed the recommended measures of ingredients or frequency of drinking.It is recommended that before you consume any amount of herbal tea you do a "taste test" to ensure that you do not have an allergic reaction to a particular herbal tea.
Below is a list of some popular herbal teas and what they can be used for:
Chamomile (Matricaria recutita)
Chamomile is a member of the daisy family. The tea is made using the flowers of the plant. Can be used in the treatment of mouth ulcers, diarrhea, insomnia, eczema, heartburn and irritable bowel syndrome. Is mildly sedative and gently stimulates the digestive system. Is used for gastrointestinal complaints. Can sooth menstrual cramps.
Ginger (zingiber officinalis)
Ginger tea is made using the Rhizome (root) of the plant. Ginger can be used for heart disease, constipation, asthma, vomiting, migrain headaches, morning sickness, motion sickness and rheumatoid arthritis. Ginger is a very warming herb, so is ideal for colds and flu. May protect the stomach from the damaging effects of alcohol and non steroidal anti-inflammatory drugs and may help prevent ulcers.
Peppermint (Mentha piperita)
Peppermint tea is made using the aerial parts of the plant. (Dried leaves). Peppermint can be used for combating flatulence, stimulating bile and digestive juice flow and help relieve the pain of menstrual cramps. Used for calming the digestive system. Can relieve the nausea and vomiting associated with pregnancy and travel sickness. Traditionally used in the treatment of colds, fevers and influenza.
May help the body to breakdown gallstones.
Rooibos (Aspalathus linearis)
Rooibos tea is made using the aerial parts of the plant. (Oxidized leaves). Can be recommended for people suffering irritability, headaches, insomnia, mild depression and nervous tension. Contains high level of antioxidants such as superoxide dismutase (SOD). In fact contains 50 times more SOD than green tea. Contains no caffeine. Can relieve stomach and digestive problems.
Echinacea (Echinace Purpurea)
Echinacea tea is made using the roots of the plant. Echinacea can be used for mouth ulcers, common cold/ sore throat, yeast infections, arthritis and Crohn's disease. Supports the immune system. Can be used for the treatment of inflammatory skin conditions, including burns, herpes, abscesses, eczema and varicose ulcers of the leg. Helps in the fight against cancer, stabilizes white blood cells in patients.
Caution - Some herbs are known to react with medication and are not recommended during pregnancy. Please consult your doctor before drinking herbal teas.
Drinking three to four cups of tea is recommended and can be beneficial for your health. It replaces fluids and contains many antioxidants. So next time your thirsty, remember the benefits of pouring yourself a good "cuppa" tea!!
Currently rated 4.3 by 7 people
Currently 4.285714/5 Stars.12345
organic tea, water, nutrients, health, antioxidants, vitamins, arthritis, heart disease, cancer, cholesterol, aging, herbal tea, organic drinks
Actions: E-mail
View the Original article
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 May 20, 2007 by Sarmaad
Tea is the second most consumed beverage in the world after water and for a lot of people it's a way of life. Researchers say that drinking three or more cups of tea a day is as good for you as drinking plenty of water and may even have extra health benefits.
Many conventional tea plantations are converting to organic after seeing the harmful effects of chemical fertilizers and pesticides. The conventional way of growing tea is also non-sustainable. It leads to soil erosion and disease, and the pesticides are a health hazard for the workers who pick the leaves. This conversion is a long term process requiring the planting of forests alongside the tea. This allows the original forest to restore environmental stability so slowly the forest is reverting back to the natural ways of nourishment without adulteration by chemicals. The tea is said to provide a fuller and richer taste, which is healthier for consumption.
The Origin of Tea
Tea originated in China about 5000 years ago. It was discovered in 2735BC, where legend has it that one of the emperors of China, Sh'eng Nung, who was considered a divine healer who always boiled his water, accidentally boiled a few leaves from a wild tea plant, which had fallen into his pot, giving it a delightful scent and flavor. From there tea was adopted in the UK during the 17th century after the sea routes between China and Europe opened.
What exactly is tea?
Tea is the dried and processed leaves of a species of plant called Camellia sinensis. The infusion of these leaves in hot water is what makes up tea. Most of the herbal teas on the market are not really teas at all but are infusions made with flowers, herbs, roots, spices or other parts of some plants.
There are four main types of tea.
White Green Oolong Black
The differences between these teas is in the harvesting and the drying process. The darker the tea, the more processing it has undergone - this strips away some of the beneficial nutrients.
White Tea
This is the rarest type of tea, as it is made from the young leaves that are picked before the buds have fully opened - it is very time consuming to harvest. Only small quantities are yielded, therefore it is more expensive to buy. White tea undergoes minimal processing, as it is simply steamed and dried, keeping it close to it's natural state.
Green Tea
Due to the health benefits associated with green tea it has become a very popular drink worldwide. Green tea is a milder type of tea and is made from only the leaf bud and the top two leaves. The leaves are simply withered and then roasted or dried; they are not fermented like black tea, so it does not become oxidized. This process helps to preserve the leaves without destroying the beneficial compounds in the plant.
Oolong Tea
Oolong tea is a traditional Chinese type of tea, somewhere in between green and black in oxidation. The leaves for oolong tea undergo a moderate fermentation process where they are withered, partially fermented and then dried.
Black Tea
Black tea is the most popular variety of tea. The leaves undergo a complex fermentation process to change the colour of the leaf from green to copper, which causes a reduction of the teas antioxidant content. The leaves are fully oxidized and dried. Black tea is more oxidized than the green, oolong and white varieties and is generally stronger in flavour and contains more caffeine.
Benefits of Tea
Medical research is finding the healing benefits of tea. It is suggested that it may help to prevent everything from tooth cavities to Parkinson's disease. Tea also contains antioxidants and trace amounts of various nutrients such as calcium, magnesium, manganese and potassium and the vitamins A, C, E and K. In general, consumption of tea may prevent or improve conditions such as:
Arthritis - For older women who drink tea, research suggests that there is a reduced risk of developing rheumatoid arthritis. Bone Density - Drinking tea regularly may produce stronger bones. Reduces the risk of heart disease. Helps fight cataracts - Research suggests that the antioxidant in tea may actually help fight cataract - one of the primary causes of blindness globally.
There are many more reasons to drink organic tea, each type has different benefits:
White
Builds up the immune system in the fight against viral and bacterial infections (healing and protective properties). Helps prevent tooth decay and cavities. Helps to fight and kill cancer cells.
Green
Has a positive effect on almost every organ in the human body; the antioxidants help to prevent toxins that build up from unnecessary oxygen. Helps prevent cancer by blocking compounds with polyphenols. Cancers that may be prevented include: stomach, colon, lung, esophageal and breast. Can help in blood pressure reduction and cholesterol reduction and increase HDL (good cholesterol). Aids in preventing viral infections such as the flu or a cold. Helps slow down the anti aging process. Can help to improve your stress tolerance. Reduce the risk of heart attacks and stroke. Prevents dental cavities. Helps in weight loss as it encourages the body to burn fat.
Oolong Tea
Anti-oxidant properties. Can reduce the risk of high blood pressure.
Black
Relaxes and expands arteries, thus increasing blood flow to the heart and decreasing your chances of a heart attack or stroke. May have cancer inhibiting powers. May increase your immunity to the flu virus. Prevents dental cavities.
Why is tea good for you?
Of all plants, tea leaves have one of the highest contents of flavonoids (15% of the leaf by dry weight). Flavonoids are a group of compounds with antioxidant activity. Antioxidants protect against the damage caused by excess free radicals. Free radicals are a damaging, physiological process that works against the immune system and is also responsible for aging. Antioxidants help our body eliminate these harmful free radicals.
Flavonoids have anti-cancer properties and can act as a potential cancer preventative compound. Also these flavonoids may help in the treatment of cancer especially green tea.
Each of the four teas contain similar amounts of flavonoids, however they differ in chemical structure. Green and white tea contain a simple flavonoids called catechins, where as Oolong and black tea undergo oxidation and convert these simple flavonoids to more complex varieties called theaflavins and thearubigins.
NOTE: All teas produced from the Camellia sinensis plant contain caffeine. Black tea contains the highest amount, then oolong, green and white tea (which has the lowest amount). On average a cup of black tea contains about one third of the caffeine of a cup of coffee and green tea contains about one six of that amount.
What about Herbal Teas?
Herbal teas are not actually teas. They are referred to as infusions or tisanes, and are a simple and effective way of extracting the goodness and flavour from the aerial parts of herbs. Tisanes can be made with fresh or dried leaves, soft stems, flowers, seeds or roots.
Often herbal teas are consumed for their physical or medicinal effects, especially as a stimulant, relaxant or sedative. Also they can contain antioxidants, vitamins, minerals and trace elements.
There are some precautions to be observed when enjoying herbal teas:
Avoid all strong herbal teas during the first three months of pregnancy. Do not give peppermint or sage tea to children under four years of age. Do not drink licorice tea if you have high blood pressure. Do not use vervain if you have liver disease. Do not exceed the recommended measures of ingredients or frequency of drinking.It is recommended that before you consume any amount of herbal tea you do a "taste test" to ensure that you do not have an allergic reaction to a particular herbal tea.
Below is a list of some popular herbal teas and what they can be used for:
Chamomile (Matricaria recutita)
Chamomile is a member of the daisy family. The tea is made using the flowers of the plant. Can be used in the treatment of mouth ulcers, diarrhea, insomnia, eczema, heartburn and irritable bowel syndrome. Is mildly sedative and gently stimulates the digestive system. Is used for gastrointestinal complaints. Can sooth menstrual cramps.
Ginger (zingiber officinalis)
Ginger tea is made using the Rhizome (root) of the plant. Ginger can be used for heart disease, constipation, asthma, vomiting, migrain headaches, morning sickness, motion sickness and rheumatoid arthritis. Ginger is a very warming herb, so is ideal for colds and flu. May protect the stomach from the damaging effects of alcohol and non steroidal anti-inflammatory drugs and may help prevent ulcers.
Peppermint (Mentha piperita)
Peppermint tea is made using the aerial parts of the plant. (Dried leaves). Peppermint can be used for combating flatulence, stimulating bile and digestive juice flow and help relieve the pain of menstrual cramps. Used for calming the digestive system. Can relieve the nausea and vomiting associated with pregnancy and travel sickness. Traditionally used in the treatment of colds, fevers and influenza.
May help the body to breakdown gallstones.
Rooibos (Aspalathus linearis)
Rooibos tea is made using the aerial parts of the plant. (Oxidized leaves). Can be recommended for people suffering irritability, headaches, insomnia, mild depression and nervous tension. Contains high level of antioxidants such as superoxide dismutase (SOD). In fact contains 50 times more SOD than green tea. Contains no caffeine. Can relieve stomach and digestive problems.
Echinacea (Echinace Purpurea)
Echinacea tea is made using the roots of the plant. Echinacea can be used for mouth ulcers, common cold/ sore throat, yeast infections, arthritis and Crohn's disease. Supports the immune system. Can be used for the treatment of inflammatory skin conditions, including burns, herpes, abscesses, eczema and varicose ulcers of the leg. Helps in the fight against cancer, stabilizes white blood cells in patients.
Caution - Some herbs are known to react with medication and are not recommended during pregnancy. Please consult your doctor before drinking herbal teas.
Drinking three to four cups of tea is recommended and can be beneficial for your health. It replaces fluids and contains many antioxidants. So next time your thirsty, remember the benefits of pouring yourself a good "cuppa" tea!!
Currently rated 4.3 by 7 people
Currently 4.285714/5 Stars.12345
organic tea, water, nutrients, health, antioxidants, vitamins, arthritis, heart disease, cancer, cholesterol, aging, herbal tea, organic drinks
Actions: E-mail
View the Original article
Benefits of Certified Organic Cabbage
Types of Organic Tea and BenefitsGenetically Modified Food The Nutritional Table Explained What is Biodynamic Farming? Gluten and Celiac Disease
Categories
View the Original article
Categories
View the Original article
Subscribe to:
Posts (Atom)