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Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Monday, May 31, 2010
Why do cookies have flour?
The flour creates gluten, which helps the cookies have structure. In some cases, it even adds to the flavor. Basically it holds it all together.
Why do apples turn brown?
Apples and other produce (e.g., pears, bananas, peaches, potatoes) contain an enzyme (called polyphenol oxidase or tyrosinase) that reacts with oxygen and iron-containing phenols that are also found in the apple. The oxidation reaction basically forms a sort of rust on the surface of the fruit. You see the browning when the fruit is cut or bruised because these actions damage the cells in the fruit, allowing oxygen in the air to react with the enzyme and other chemicals.
The reaction can be slowed or prevented by inactivating the enzyme with heat (cooking), reducing the pH on the surface of the fruit (by adding lemon juice or another acid), reducing the amount of available oxygen (by putting cut fruit under water or vacuum packing it), or by adding certain preservative chemicals (like sulfur dioxide). On the other hand, using cutlery that has some corrosion (as is seen with lower quality steel knives) can increase the rate and amount of the browning by making more iron salts available for the reaction.
The reaction can be slowed or prevented by inactivating the enzyme with heat (cooking), reducing the pH on the surface of the fruit (by adding lemon juice or another acid), reducing the amount of available oxygen (by putting cut fruit under water or vacuum packing it), or by adding certain preservative chemicals (like sulfur dioxide). On the other hand, using cutlery that has some corrosion (as is seen with lower quality steel knives) can increase the rate and amount of the browning by making more iron salts available for the reaction.
Saturday, May 29, 2010
Why are some eggs brown?
White eggs come from white chickens and brown eggs come from brown-ish chickens. Most of the eggs in your supermarket come from the following breeds of chickens: the White Leghorn, the Rhode Island Red, the New Hampshire, and the Plymouth Rock.
White Leghorn chickens are white and lay white eggs. Rhode Island Red, New Hampshire and Plymouth Rock chickens are all reddish brown and lay brown or brown-speckled eggs.
Let's get weird for a second and pretend you have a chicken sitting beside you. Imagine this crazy chicken is kind of an off-white brownish yellow. You're no chicken expert and you have no idea what breed you're looking at. Here's the secret to predicting the color of eggs a chicken will lay: look at their earlobes. This is true stuff. The pigments in the outer layer of the eggshell will always approximate the color of the earlobe of the chicken that laid the egg.
A natural follow-up question would be "Is one color of egg healthier than the other?" According to the Egg Nutrition Center in Washington, D.C., the answer is a pretty firm "no". The color of the shell has nothing to do with egg quality, nutritional value or flavor. They say the reason brown eggs cost more is because the brown-egg variety of chickens are bigger eaters and cost more to feed. The cost is then pushed forward to the consumer. I happen to believe the real reason is that the health food industry is perpetuating the myth that brown eggs are healthier. There, I said it.
White Leghorn chickens are white and lay white eggs. Rhode Island Red, New Hampshire and Plymouth Rock chickens are all reddish brown and lay brown or brown-speckled eggs.
Let's get weird for a second and pretend you have a chicken sitting beside you. Imagine this crazy chicken is kind of an off-white brownish yellow. You're no chicken expert and you have no idea what breed you're looking at. Here's the secret to predicting the color of eggs a chicken will lay: look at their earlobes. This is true stuff. The pigments in the outer layer of the eggshell will always approximate the color of the earlobe of the chicken that laid the egg.
A natural follow-up question would be "Is one color of egg healthier than the other?" According to the Egg Nutrition Center in Washington, D.C., the answer is a pretty firm "no". The color of the shell has nothing to do with egg quality, nutritional value or flavor. They say the reason brown eggs cost more is because the brown-egg variety of chickens are bigger eaters and cost more to feed. The cost is then pushed forward to the consumer. I happen to believe the real reason is that the health food industry is perpetuating the myth that brown eggs are healthier. There, I said it.
Friday, May 28, 2010
Why are organic foods more expensive?
Organic food is better for you and your family. It contains more vitamins, minerals, enzymes and taste than intensively farmed produce. It is also free from insecticides, pesticides, growth hormones, antibiotics, fertilisers and a whole host of other toxic artificial additives, flavourings, colourings and preservatives. So if it contains less added chemicals, why does it cost more?
At first glance, you might expect organic food to cost less to produce than foods with added extras. However, it’s a lot more complex than that. The main reason that intensively farmed foods are cheaper to buy in the shops is that you are paying for them in your taxes. Agro chemical agriculture is heavily subsidised by the taxpayer through the government, whereas organic farming receives no subsidies at all. This ludicrous situation dates back to the aftermath of World War II. The governments of the day needed to ensure that the severe food shortages of the war never happened again. Starvation and famine in Europe urgently needed to be protected against, and the new chemical technologies of the 1950’s seemed like a gift. One of the first things that the united European governments did was to encourage an abundance of foods by subsidising the use of chemicals in farming.
The thinking behind subsidies was optimistic and heartfelt, but became increasingly outdated and defunct as time marched on. The huge rotting surpluses of food since the 1970’s has confirmed that production from intensive farming is not working. The butter mountains, wine lakes, wasted fresh produce and uneaten meat products of the last thirty years are a testament to outmoded laws and inability to change. Europe has been in a legal deadlock for decades, stifled by the mammoth amount of paperwork needed to fix the current unworkable situation. And now that more and more people want to go organic, the need to modify the way that subsidies are distributed has never been more urgent.
Another crucial reason why organic food is more expensive to buy than intensively- farmed food is that agro chemicals are designed to make food cheaper to produce. Agro chemicals were not developed with nutrition, taste or the ecology in mind. The chemical designers’ remit was to make mass production of food cheaper. End of story. So what we get is a cheap but inferior product. Given the choice of buying an organic apple or an intensively produced apple, and I know which one I’d prefer any day. I may have to pay up to 5p more for the organic apple, but it will be juicier, have a more appetising texture and aroma, and will generally be more tasty. It will be packed with up to 60% more vitamins, minerals, enzymes and trace nutrients, and be free from a cocktail of up to 40 different chemicals, waxes and insecticides. It will be an interesting variety, produced by a farmer committed to fine food, and it will have left the tree in a meadow with healthy soil and filled with a diversity of butterflies, lady birds, birds and countryside wildlife. So my extra 5p will have been well spent, ‘cos me and my home planet are worth it!
Michael van Straten is a leading organic broadcaster and writer, as well as one of Organic magazine’s resident experts. He agrees that we need to think hard before choosing an intensively produced product over an organic product simply because of cost.
If you look at crops like coffee, cotton and tobacco, these are the most heavily sprayed and toxically damaged crops in the world. Yet those toxins don’t directly bother us as consumers, because we don’t get them. It’s the actual workers in the fields that suffer. It’s a nightmare, it’s just morally reprehensible that we should allow that to go on. Let’s take the situation in Zimbabwe. 10% of the population of Zimbabwe own 90% of the land, and it’s mostly tobacco farms. They couldn’t care less about the living conditions of their workers. They’ve had all sorts of genetic problems, fertility and conception problems, skin problems, high cancer incidences. Don’t you think that it’s worth paying a little bit more for organic produce?
So that’s the facts to date. Like it or lump it, organic food costs a bit more, and it’s definitely worth the extra. But this is where the story gets more complex. Because there are experts that say that organic food is actually cheaper to produce than intensively farmed foods. Sounds crazy? Well read on…
Professor Jules Pretty is professor for Environment and Society at Essex University. He has been looking at the hidden costs of intensive farming for many years.
The consumer pays three times when they buy intensively farmed food. Firstly, they pay at the shop till. Next, they pay for the same food through their taxes, as modern farming is subsidised through the tax system. Thirdly, the consumer pays again to clean up the damage to the environment caused during the growing and the raising of the food.
Farming subsidies cost the UK taxpayer about £3 billion pounds every year. We then spend an estimated £2.3 billion every year cleaning up the ecosystem. The expenses for the aftermath of agro chemicals are far reaching. The government spends £120 million of taxpayers’ money every year just to clean up pesticide residues from farming which pollute our water. These are effectively hidden subsidies from water consumers to polluters.
“The UK pesticide market is currently worth about £500 million every year. It is extraordinary that the cost of removing pesticides from drinking water amounts to a quarter of the market value — some £120 million annually,” says Professor Pretty.
Then there are the hidden costs to the nation, such as the BSE crisis. There were no cases in the UK of BSE in any organic farms. Although the current foot and mouth crisis can effect any kind of farm due to its wind born nature, BSE was exclusively a problem only in intensive farms. The cost to the NHS for treating agro chemical related problems is also fiendishly difficult to calculate. However, exponentially rising cases of asthma, cancers, heart disease and dietary disorders almost certainly have a link to poor diet, increased pollution and intensive farming techniques. Then there are the costs to wildlife, whose natural habitats are destroyed by intensive agriculture.
Craig Sams is the founder of Whole Earth Foods and co founder of Green and Black’s chocolate. An organic campaigner of many years, Craig has recently been translating Professor Pretty’s findings into market place terms.
Subsidies work out at about 40 pence in every pound spent on food, giving an extra cost of 86 pence on every pound charged on your supermarket bill. This cost of food is paid through the taxation system. Organic farmers earn lower subsidies because they grow rotation crops that don’t maximise subsidy income. They cost society about 25 pence in every pound. Their externalised costs are a fraction of the 46 pence that Professor Pretty’s team calculate. You could even say that they are net contributors to the asset side of the national balance sheet by improving the land. When you cost in the real cost of industrial agriculture and take away the subsidies that favour the wrong use of resources, you end up with a situation where, if it were in the real world, organic food would actually cost less than conventional.
Instead of spending £5.3 billion every year to artificially prop up the current intensive agro chemical system, we could be moving towards a modern alternative which produces better food at a lesser cost. The Soil Association has calculated that if we spend £1.2 billion every year for the next five years, we can convert all of the agro chemical farms in the UK to organic farming methods. This represents a huge financial saving of over £20 billion pounds which could be made to British taxpayers over the next five years. It also means that the UK could theoretically grow a surplus of organic produce, exporting it to countries where demand outstrips supply of organics, just like the current situation here in the UK.
The general public is voting with their cash. More and more people are going organic, with 20% of all UK shoppers buying at least one organic product every week, mostly at their local supermarket. Prices for organic food have been falling dramatically over the last five years as more and more organic food is sold. All of the major supermarkets are competing for your organic custom, with own brand organic products sitting on the shelf alongside established organic brands. Helen Browning is the owner of Eastbrook Farm, the UK’s leading organic meat farm. Helen warns that we should be on guard about asking for prices which are unreasonably low for the organic farming community.
We are in great danger of seeing the Walmart effect in action on Britain’s organic foods. I really am very worried indeed that we are going to see supermarkets fighting to reduce the price of organic food. That would make it even less profitable for organic farmers to remain in business. The Walmart effect has already made an impact on the UK organic food industry. It already means that supermarkets are importing organic products even when domestic products are available, and that’s likely to happen more and more. We’re trying to sell organic pork products from Eastbrook Farm to multiple retailers. It’s very difficult to compete on price with other countries like Denmark. Danish farmers are being subsidised to a much higher level than we are, and organic standards vary in different member states of the EU. We’re very much in danger of pushing our own organic farmers out of business in a few years time, and trampling the organic sector at this early stage. If we manage to achieve policy changes to the UK’s subsidy system, then these things won’t be quite such a big issue.
Laura Ampomah is the head of organic food at Sainsbury’s consumer PR department. She agrees with Helen that it is vital that we safeguard the future of organic farming by paying a little bit extra for organic food.
Sainsbury’s believes that is has an ethical responsibility to sell organic foods for their true costs. We recognise the real cost of organic production which is generally smaller scale and more labour intensive, sometimes with smaller crop yields. Farmers also have to convert their land to organic production over a period of time, and as organic farming relies on crop rotation, up to 25% of land may be left to lie fallow at any one time to increase natural soil fertility. Sainsbury’s stance is to be responsible and to avoid both profiteering or artificially subsidising the market. Instead of lowering prices which could threaten the livelihood of the farmers, Sainsbury’s is helping farmers to convert to organic production.
It is Sainsbury’s policy to reflect in the price to the customer, the extra costs involved in organic farming and production. Sainsbury’s does not make additional margins on organic foods — the ‘premium’ charged to the customer is in turn passed back through Sainsbury’s suppliers to the farmer. We do not believe it is beneficial to the long term development of organic foods to artificially lower the price or hide the true costs to our customers. Instead we are actively encouraging organic farming in Britain. As the organic market grows we believe prices will stabilise, but it would not be realistic to speculate on timings for this.
So, expect to continue paying a bit more for your organic food for some time to come. But let’s all live in hope that the powers that be listen up to Professor Pretty and the Soil Association so that we can all afford as much organic food as we want.
At first glance, you might expect organic food to cost less to produce than foods with added extras. However, it’s a lot more complex than that. The main reason that intensively farmed foods are cheaper to buy in the shops is that you are paying for them in your taxes. Agro chemical agriculture is heavily subsidised by the taxpayer through the government, whereas organic farming receives no subsidies at all. This ludicrous situation dates back to the aftermath of World War II. The governments of the day needed to ensure that the severe food shortages of the war never happened again. Starvation and famine in Europe urgently needed to be protected against, and the new chemical technologies of the 1950’s seemed like a gift. One of the first things that the united European governments did was to encourage an abundance of foods by subsidising the use of chemicals in farming.
The thinking behind subsidies was optimistic and heartfelt, but became increasingly outdated and defunct as time marched on. The huge rotting surpluses of food since the 1970’s has confirmed that production from intensive farming is not working. The butter mountains, wine lakes, wasted fresh produce and uneaten meat products of the last thirty years are a testament to outmoded laws and inability to change. Europe has been in a legal deadlock for decades, stifled by the mammoth amount of paperwork needed to fix the current unworkable situation. And now that more and more people want to go organic, the need to modify the way that subsidies are distributed has never been more urgent.
Another crucial reason why organic food is more expensive to buy than intensively- farmed food is that agro chemicals are designed to make food cheaper to produce. Agro chemicals were not developed with nutrition, taste or the ecology in mind. The chemical designers’ remit was to make mass production of food cheaper. End of story. So what we get is a cheap but inferior product. Given the choice of buying an organic apple or an intensively produced apple, and I know which one I’d prefer any day. I may have to pay up to 5p more for the organic apple, but it will be juicier, have a more appetising texture and aroma, and will generally be more tasty. It will be packed with up to 60% more vitamins, minerals, enzymes and trace nutrients, and be free from a cocktail of up to 40 different chemicals, waxes and insecticides. It will be an interesting variety, produced by a farmer committed to fine food, and it will have left the tree in a meadow with healthy soil and filled with a diversity of butterflies, lady birds, birds and countryside wildlife. So my extra 5p will have been well spent, ‘cos me and my home planet are worth it!
Michael van Straten is a leading organic broadcaster and writer, as well as one of Organic magazine’s resident experts. He agrees that we need to think hard before choosing an intensively produced product over an organic product simply because of cost.
If you look at crops like coffee, cotton and tobacco, these are the most heavily sprayed and toxically damaged crops in the world. Yet those toxins don’t directly bother us as consumers, because we don’t get them. It’s the actual workers in the fields that suffer. It’s a nightmare, it’s just morally reprehensible that we should allow that to go on. Let’s take the situation in Zimbabwe. 10% of the population of Zimbabwe own 90% of the land, and it’s mostly tobacco farms. They couldn’t care less about the living conditions of their workers. They’ve had all sorts of genetic problems, fertility and conception problems, skin problems, high cancer incidences. Don’t you think that it’s worth paying a little bit more for organic produce?
So that’s the facts to date. Like it or lump it, organic food costs a bit more, and it’s definitely worth the extra. But this is where the story gets more complex. Because there are experts that say that organic food is actually cheaper to produce than intensively farmed foods. Sounds crazy? Well read on…
Professor Jules Pretty is professor for Environment and Society at Essex University. He has been looking at the hidden costs of intensive farming for many years.
The consumer pays three times when they buy intensively farmed food. Firstly, they pay at the shop till. Next, they pay for the same food through their taxes, as modern farming is subsidised through the tax system. Thirdly, the consumer pays again to clean up the damage to the environment caused during the growing and the raising of the food.
Farming subsidies cost the UK taxpayer about £3 billion pounds every year. We then spend an estimated £2.3 billion every year cleaning up the ecosystem. The expenses for the aftermath of agro chemicals are far reaching. The government spends £120 million of taxpayers’ money every year just to clean up pesticide residues from farming which pollute our water. These are effectively hidden subsidies from water consumers to polluters.
“The UK pesticide market is currently worth about £500 million every year. It is extraordinary that the cost of removing pesticides from drinking water amounts to a quarter of the market value — some £120 million annually,” says Professor Pretty.
Then there are the hidden costs to the nation, such as the BSE crisis. There were no cases in the UK of BSE in any organic farms. Although the current foot and mouth crisis can effect any kind of farm due to its wind born nature, BSE was exclusively a problem only in intensive farms. The cost to the NHS for treating agro chemical related problems is also fiendishly difficult to calculate. However, exponentially rising cases of asthma, cancers, heart disease and dietary disorders almost certainly have a link to poor diet, increased pollution and intensive farming techniques. Then there are the costs to wildlife, whose natural habitats are destroyed by intensive agriculture.
Craig Sams is the founder of Whole Earth Foods and co founder of Green and Black’s chocolate. An organic campaigner of many years, Craig has recently been translating Professor Pretty’s findings into market place terms.
Subsidies work out at about 40 pence in every pound spent on food, giving an extra cost of 86 pence on every pound charged on your supermarket bill. This cost of food is paid through the taxation system. Organic farmers earn lower subsidies because they grow rotation crops that don’t maximise subsidy income. They cost society about 25 pence in every pound. Their externalised costs are a fraction of the 46 pence that Professor Pretty’s team calculate. You could even say that they are net contributors to the asset side of the national balance sheet by improving the land. When you cost in the real cost of industrial agriculture and take away the subsidies that favour the wrong use of resources, you end up with a situation where, if it were in the real world, organic food would actually cost less than conventional.
Instead of spending £5.3 billion every year to artificially prop up the current intensive agro chemical system, we could be moving towards a modern alternative which produces better food at a lesser cost. The Soil Association has calculated that if we spend £1.2 billion every year for the next five years, we can convert all of the agro chemical farms in the UK to organic farming methods. This represents a huge financial saving of over £20 billion pounds which could be made to British taxpayers over the next five years. It also means that the UK could theoretically grow a surplus of organic produce, exporting it to countries where demand outstrips supply of organics, just like the current situation here in the UK.
The general public is voting with their cash. More and more people are going organic, with 20% of all UK shoppers buying at least one organic product every week, mostly at their local supermarket. Prices for organic food have been falling dramatically over the last five years as more and more organic food is sold. All of the major supermarkets are competing for your organic custom, with own brand organic products sitting on the shelf alongside established organic brands. Helen Browning is the owner of Eastbrook Farm, the UK’s leading organic meat farm. Helen warns that we should be on guard about asking for prices which are unreasonably low for the organic farming community.
We are in great danger of seeing the Walmart effect in action on Britain’s organic foods. I really am very worried indeed that we are going to see supermarkets fighting to reduce the price of organic food. That would make it even less profitable for organic farmers to remain in business. The Walmart effect has already made an impact on the UK organic food industry. It already means that supermarkets are importing organic products even when domestic products are available, and that’s likely to happen more and more. We’re trying to sell organic pork products from Eastbrook Farm to multiple retailers. It’s very difficult to compete on price with other countries like Denmark. Danish farmers are being subsidised to a much higher level than we are, and organic standards vary in different member states of the EU. We’re very much in danger of pushing our own organic farmers out of business in a few years time, and trampling the organic sector at this early stage. If we manage to achieve policy changes to the UK’s subsidy system, then these things won’t be quite such a big issue.
Laura Ampomah is the head of organic food at Sainsbury’s consumer PR department. She agrees with Helen that it is vital that we safeguard the future of organic farming by paying a little bit extra for organic food.
Sainsbury’s believes that is has an ethical responsibility to sell organic foods for their true costs. We recognise the real cost of organic production which is generally smaller scale and more labour intensive, sometimes with smaller crop yields. Farmers also have to convert their land to organic production over a period of time, and as organic farming relies on crop rotation, up to 25% of land may be left to lie fallow at any one time to increase natural soil fertility. Sainsbury’s stance is to be responsible and to avoid both profiteering or artificially subsidising the market. Instead of lowering prices which could threaten the livelihood of the farmers, Sainsbury’s is helping farmers to convert to organic production.
It is Sainsbury’s policy to reflect in the price to the customer, the extra costs involved in organic farming and production. Sainsbury’s does not make additional margins on organic foods — the ‘premium’ charged to the customer is in turn passed back through Sainsbury’s suppliers to the farmer. We do not believe it is beneficial to the long term development of organic foods to artificially lower the price or hide the true costs to our customers. Instead we are actively encouraging organic farming in Britain. As the organic market grows we believe prices will stabilise, but it would not be realistic to speculate on timings for this.
So, expect to continue paying a bit more for your organic food for some time to come. But let’s all live in hope that the powers that be listen up to Professor Pretty and the Soil Association so that we can all afford as much organic food as we want.
Why are onions good for you?
An onion a day?
Sound a bit far-fetched? It's actually not such a bad idea healthwise. Onions are highly recommended for people trying to prevent cardiovascular disease, cancer and infections. Like most vegetables, sweet, yellow onions are fat- and cholesterol-free, and contain very little sodium.
The 4,000-Year-Old Healer
For over 4,000 years onions have been used for medical purposes. Egyptians numbered over 8000 onion-alleviated ailments. The esteemed Greek physician Hippocrates prescribed onions as a diuretic, wound healer and pneumonia fighter. During World War II, Russian soldiers applied onions to battle wounds as an antiseptic. And throughout the ages there have been countless folk remedies that have ascribed their curative powers to onions, such as putting a sliced onion under your pillow to fight off insomnia.
The Modern Day Preventative
Sweet onions are a member of the 500-plus allium family. While garlic, another allium, has been highly touted as a cancer preventative, most people consume far greater quantities of onions. As Americans search for low-fat, low-salt, but tasty meals, they're eating more onions - almost 18 pounds per person, which is 50% more than a decade ago.
Therefore, there is greater hope that the onion will be a key in producing long-term health benefits. In addition to tasting great, onions contain 25 active compounds that appear to inhibit the growth of cancerous cells, help combat heart disease, inhibit strokes, lower blood pressure and cholesterol, and stimulate the immune system. Alliums are also antibacterial and antifungal, so they can help ward off colds and relieve stomach upset and other gastrointestinal disorders.
What Makes Them So Good for You?
Of all the healthy benefits of onions, two elements stand out: sulfur (a compound) and quercetin (a flavonoid). They each have been shown to help neutralize the free radicals in the body, and protect the membranes of the body's cells from damage. Quercetin, an antioxidant, is also found in red wine and tea, but in much lower quantities. Interestingly, white onions contain very little quercetin, so it's better to stick with the yellow and red varieties. Most health professionals recommend eating raw onions for maximum benefit, but cooking makes them more versatile and doesn't significantly reduce their potency. In fact, unlike sulfur compounds, quercetin can withstand the heat of cooking. One researcher, Dr. Leonard Pike, director of the Vegetable Improvement Center at Texas A&M University, is working on producing onions with even higher levels of quercetin.
Onions And Your Heart
As with garlic, onions help prevent thrombosis and reduce hypertension, according to the American H eart Association. The juice of one yellow or white onion a day can raise HDL cholesterol (the good stuff) by 30% over time, according to Dr. Victor Gurewich, director of the Tufts University Vascular Laboratory at St. Elizabeth's Hospital in Boston. Red onions don't provide the same effect.
Sweet Onions - The Tasty Way to Better Health
What tastier way to eat healthier than with sweet onions. Because they are milder and easier to digest, you can consume "sweets" in abundance, thus obtaining all the many health benefits that these delicious alliums offer. Best of all, you won't shed any tears in the process.
Sound a bit far-fetched? It's actually not such a bad idea healthwise. Onions are highly recommended for people trying to prevent cardiovascular disease, cancer and infections. Like most vegetables, sweet, yellow onions are fat- and cholesterol-free, and contain very little sodium.
The 4,000-Year-Old Healer
For over 4,000 years onions have been used for medical purposes. Egyptians numbered over 8000 onion-alleviated ailments. The esteemed Greek physician Hippocrates prescribed onions as a diuretic, wound healer and pneumonia fighter. During World War II, Russian soldiers applied onions to battle wounds as an antiseptic. And throughout the ages there have been countless folk remedies that have ascribed their curative powers to onions, such as putting a sliced onion under your pillow to fight off insomnia.
The Modern Day Preventative
Sweet onions are a member of the 500-plus allium family. While garlic, another allium, has been highly touted as a cancer preventative, most people consume far greater quantities of onions. As Americans search for low-fat, low-salt, but tasty meals, they're eating more onions - almost 18 pounds per person, which is 50% more than a decade ago.
Therefore, there is greater hope that the onion will be a key in producing long-term health benefits. In addition to tasting great, onions contain 25 active compounds that appear to inhibit the growth of cancerous cells, help combat heart disease, inhibit strokes, lower blood pressure and cholesterol, and stimulate the immune system. Alliums are also antibacterial and antifungal, so they can help ward off colds and relieve stomach upset and other gastrointestinal disorders.
What Makes Them So Good for You?
Of all the healthy benefits of onions, two elements stand out: sulfur (a compound) and quercetin (a flavonoid). They each have been shown to help neutralize the free radicals in the body, and protect the membranes of the body's cells from damage. Quercetin, an antioxidant, is also found in red wine and tea, but in much lower quantities. Interestingly, white onions contain very little quercetin, so it's better to stick with the yellow and red varieties. Most health professionals recommend eating raw onions for maximum benefit, but cooking makes them more versatile and doesn't significantly reduce their potency. In fact, unlike sulfur compounds, quercetin can withstand the heat of cooking. One researcher, Dr. Leonard Pike, director of the Vegetable Improvement Center at Texas A&M University, is working on producing onions with even higher levels of quercetin.
Onions And Your Heart
As with garlic, onions help prevent thrombosis and reduce hypertension, according to the American H eart Association. The juice of one yellow or white onion a day can raise HDL cholesterol (the good stuff) by 30% over time, according to Dr. Victor Gurewich, director of the Tufts University Vascular Laboratory at St. Elizabeth's Hospital in Boston. Red onions don't provide the same effect.
Sweet Onions - The Tasty Way to Better Health
What tastier way to eat healthier than with sweet onions. Because they are milder and easier to digest, you can consume "sweets" in abundance, thus obtaining all the many health benefits that these delicious alliums offer. Best of all, you won't shed any tears in the process.
Why are oranges good for you?
The orange is one of the most common and popular fruit. It is well-liked because of its easy availability all year round, dense nutrition, and it tastes good.
Oranges are round citrus fruits ranging in diameter from about 2 to 3 inches, with finely texturized skins that are orange in color.
Its pulp is also orange in color and very succulent, surrounded by its skin which can vary in thickness depending on its variety.
There are oranges that are sweet, bitter and sour, so you'll need to know the variety you're buying. The sweet variety are usually more fragrant. They include Valencia, Navel and Jaffa oranges which are ideal for making juices.
In the orange family, there are also the Mandarin oranges (with loose skin), Clementine (loose skin and seedless), the tangerine (orange-red Mandarin), the Minneola (cross between tangerine and grapefruit), the blood orange that has dark burgundy colored flesh, kumquat, and a few other lesser known ones.
The Mandarin oranges are especially popular with the Chinese as the word "orange" in Chinese sounds like "gold" or "good luck". Come the Lunar New Year, the Chinese buy oranges by the boxes to be given away to express good wishes for the new year.
Nutritional Benefits
Oranges are an excellent source of vitamin C and flavonoids. One orange (130 grams) supplies nearly 100 percent of the recommended daily dietary intake of vitamin C.
When you eat a whole orange, it provides good dietary fiber. Leave in the albedo (the white matter under the peel) as much as possible as the albedo contains the highest amount of valuable bioflavonoids and other anti-cancer agents.
In addition, oranges are a good source of vitamin A, the B vitamins, amino acids, beta-carotene, pectin, potassium, folic acid, calcium, iodine, phosphorus, sodium, zinc, manganese, chlorine and iron.
Health Benefits
An orange packs over 170 different phytonutrients and more than 60 flavonoids, many of which have been shown to have anti-inflammatory, anti-tumour and blood clot inhibiting properties, as well as strong anti-oxidant effects.
The combination of the high amount of anti-oxidant (vitamin C) and flavonoids in oranges makes it one of the best fruits in helping to promote optimal health.
Arteriosclerosis: Regularly consuming vitamin C retards the development of hardening of the arteries.
Cancer prevention: A compound in oranges called liminoid, has been found to help fight cancers of the mouth, skin, lung, breast, stomach and colon. The high vitamin C content also acts as a good anti-oxidant that protects cells from damages by free radicals.
Cholesterol: The alkaloid synephrine found under the orange peel can reduce the liver's production of cholesterol. Whereas the anti-oxidant fights oxidative stress that is the main culprit in oxidizing the LDLs in our blood.
Constipation: Even though the orange "tastes acidic", it actually has an alkaline effect in the digestive system and helps stimulate the digestive juices, relieving constipation.
Damaged sperm, repair: An orange a day is sufficient for a man to keep his sperm healthy. Vitamin C, an anti-oxidant, protects sperm from genetic damage that may cause a birth defect.
Heart disease: A high intake of flavonoids and vitamin C has been known to halve the risk of heart diseases.
High blood pressure: Studies have shown that a flavonoid called hesperidin in oranges can lower high blood pressure.
Immune system: The strong content of vitamin C stimulates white cells to fight infection, naturally building a good immune system.
Kidney stones, prevent: Drinking orange juice daily can significantly drop the risk of formation of calcium oxalate stones in the kidney.
Skin: The anti-oxidant in orange help protect the skin from free radical damage known to cause signs of aging.
Stomach ulcer: Consuming vitamin C rich foods helps to lower the incidence of peptic ulcers and in turn, reduce the risk of stomach cancer.
Viral infections, protection against: The abundance of polyphenols have been shown to provide protection against viral infections.
Consumption Tips
Choose oranges that are firm and heavy for their size. This indicates that they are full of juice. Lighter fruit has more skin and drier pulp indicating less juice.
Oranges make good snack - just peel and enjoy, especially the loose skin varieties.
To extract most juice from oranges, always juice them when they are at room temperature. Rolling them under the palm of your hand on a flat surface will also help extract more juice.
Vitamin C gets destroyed fast when exposed to the air, so eat up an orange quickly once cut up. Do not leave the juice exposed for too long to preserve optimal nutrients.
Oranges can be stored at room temperature for up to two weeks or stored loosely in the refrigerator. Do not store wrapped to prevent moisture and mold.
Caution
No doubt oranges have many health benefits, always remember to eat in moderation. Excessive consumption of any citrus juices can leach calcium from the body system, causing decay of the bones and teeth.
Although we often don't eat orange peel in significant quantity, it is good to know that citrus peels contain some oils that may interfere with the effects of vitamin A.
If drinking juice caused excessive mucus build-up in your throat, you could be allergic to oranges.
Oranges are round citrus fruits ranging in diameter from about 2 to 3 inches, with finely texturized skins that are orange in color.
Its pulp is also orange in color and very succulent, surrounded by its skin which can vary in thickness depending on its variety.
There are oranges that are sweet, bitter and sour, so you'll need to know the variety you're buying. The sweet variety are usually more fragrant. They include Valencia, Navel and Jaffa oranges which are ideal for making juices.
In the orange family, there are also the Mandarin oranges (with loose skin), Clementine (loose skin and seedless), the tangerine (orange-red Mandarin), the Minneola (cross between tangerine and grapefruit), the blood orange that has dark burgundy colored flesh, kumquat, and a few other lesser known ones.
The Mandarin oranges are especially popular with the Chinese as the word "orange" in Chinese sounds like "gold" or "good luck". Come the Lunar New Year, the Chinese buy oranges by the boxes to be given away to express good wishes for the new year.
Nutritional Benefits
Oranges are an excellent source of vitamin C and flavonoids. One orange (130 grams) supplies nearly 100 percent of the recommended daily dietary intake of vitamin C.
When you eat a whole orange, it provides good dietary fiber. Leave in the albedo (the white matter under the peel) as much as possible as the albedo contains the highest amount of valuable bioflavonoids and other anti-cancer agents.
In addition, oranges are a good source of vitamin A, the B vitamins, amino acids, beta-carotene, pectin, potassium, folic acid, calcium, iodine, phosphorus, sodium, zinc, manganese, chlorine and iron.
Health Benefits
An orange packs over 170 different phytonutrients and more than 60 flavonoids, many of which have been shown to have anti-inflammatory, anti-tumour and blood clot inhibiting properties, as well as strong anti-oxidant effects.
The combination of the high amount of anti-oxidant (vitamin C) and flavonoids in oranges makes it one of the best fruits in helping to promote optimal health.
Arteriosclerosis: Regularly consuming vitamin C retards the development of hardening of the arteries.
Cancer prevention: A compound in oranges called liminoid, has been found to help fight cancers of the mouth, skin, lung, breast, stomach and colon. The high vitamin C content also acts as a good anti-oxidant that protects cells from damages by free radicals.
Cholesterol: The alkaloid synephrine found under the orange peel can reduce the liver's production of cholesterol. Whereas the anti-oxidant fights oxidative stress that is the main culprit in oxidizing the LDLs in our blood.
Constipation: Even though the orange "tastes acidic", it actually has an alkaline effect in the digestive system and helps stimulate the digestive juices, relieving constipation.
Damaged sperm, repair: An orange a day is sufficient for a man to keep his sperm healthy. Vitamin C, an anti-oxidant, protects sperm from genetic damage that may cause a birth defect.
Heart disease: A high intake of flavonoids and vitamin C has been known to halve the risk of heart diseases.
High blood pressure: Studies have shown that a flavonoid called hesperidin in oranges can lower high blood pressure.
Immune system: The strong content of vitamin C stimulates white cells to fight infection, naturally building a good immune system.
Kidney stones, prevent: Drinking orange juice daily can significantly drop the risk of formation of calcium oxalate stones in the kidney.
Skin: The anti-oxidant in orange help protect the skin from free radical damage known to cause signs of aging.
Stomach ulcer: Consuming vitamin C rich foods helps to lower the incidence of peptic ulcers and in turn, reduce the risk of stomach cancer.
Viral infections, protection against: The abundance of polyphenols have been shown to provide protection against viral infections.
Consumption Tips
Choose oranges that are firm and heavy for their size. This indicates that they are full of juice. Lighter fruit has more skin and drier pulp indicating less juice.
Oranges make good snack - just peel and enjoy, especially the loose skin varieties.
To extract most juice from oranges, always juice them when they are at room temperature. Rolling them under the palm of your hand on a flat surface will also help extract more juice.
Vitamin C gets destroyed fast when exposed to the air, so eat up an orange quickly once cut up. Do not leave the juice exposed for too long to preserve optimal nutrients.
Oranges can be stored at room temperature for up to two weeks or stored loosely in the refrigerator. Do not store wrapped to prevent moisture and mold.
Caution
No doubt oranges have many health benefits, always remember to eat in moderation. Excessive consumption of any citrus juices can leach calcium from the body system, causing decay of the bones and teeth.
Although we often don't eat orange peel in significant quantity, it is good to know that citrus peels contain some oils that may interfere with the effects of vitamin A.
If drinking juice caused excessive mucus build-up in your throat, you could be allergic to oranges.
Why are nuts good for you?
Many people shy away from eating nuts because of their high fat content, but these fats are mostly unsaturated fats, especially monounsaturated fat. This type of fat actually decreases the level of “bad” LDL cholesterol and helps maintain the desirable levels of “good” HDL cholesterol. The April 2001 issue of Metabolism reports that a diet rich in nuts, vegetables, and fruits may reduce cholesterol levels as much as medication!
You will be interested to know that in several studies weight gain was not a problem when subjects were fed nuts in their balanced diet.
A Loma Linda University study showed that those who consumed nuts five times a week had about a 50% reduction in the risk of heart attack That information alone should make all of us want to include nuts in our diet! Studies also show that nuts may also help reduce your risk of type 2 diabetes and the phytochemical and phytosterol content of nuts help fight some forms of cancer.
A few handfuls of raw nuts as a snack food are completely satisfying and the protein and fat not only satisfy the hunger, but give lots of energy. And nuts also contain potassium, magnesium, iron, phosphorous, zinc, vitamin E, selenium, copper, calcium and thiamin. By eating a mixture of nuts, you will get a variety of important vitamins and minerals.
In addition to the above, here are some specifics about the various nuts….
Pecans are a good source of vitamin B1, protein, magnesium, oleic acid, and fiber. They are also believed to be helpful in fighting some cancers.
Almonds contain calcium and magnesium for strong bones, vitamin E, and compounds called phytochemicals which are believed to help protect against cardiovascular disease and even cancer!
Walnuts also contain a range of vitamins and minerals, including vitamin A, potassium, and magnesium. Studies in Tokyo, Barcelona, as well as the Loma Linda study, verify that walnuts added to the diet significantly lowered the LDL cholesterol.
Hazelnuts (filberts) contain 6% calcium and 6% iron in addition to the protein and fats. Brazil nuts, though high in fat, contain 17% protein.
Brazil nuts are 17% protein, and very high in selenium, perhaps over 200 times more than in most foods. They also contain potassium, phosphorus, calcium, and Vitamin B.
Peanuts and pistachios provide a good source of B vitamins essential for energy, protein metabolism, and the synthesis of red blood cells.
How many nuts should we eat? This is what the Department of Agriculture recommends: One serving of nuts equals about 28 peanuts, 22 almonds, 20 pecan halves, 18 cashews, 14 walnut halves, 7 brazil nuts, 20 hazelnuts, 12 macadamia nuts, 47 pistachios, or two tablespoons of peanut butter.
You will be interested to know that in several studies weight gain was not a problem when subjects were fed nuts in their balanced diet.
A Loma Linda University study showed that those who consumed nuts five times a week had about a 50% reduction in the risk of heart attack That information alone should make all of us want to include nuts in our diet! Studies also show that nuts may also help reduce your risk of type 2 diabetes and the phytochemical and phytosterol content of nuts help fight some forms of cancer.
A few handfuls of raw nuts as a snack food are completely satisfying and the protein and fat not only satisfy the hunger, but give lots of energy. And nuts also contain potassium, magnesium, iron, phosphorous, zinc, vitamin E, selenium, copper, calcium and thiamin. By eating a mixture of nuts, you will get a variety of important vitamins and minerals.
In addition to the above, here are some specifics about the various nuts….
Pecans are a good source of vitamin B1, protein, magnesium, oleic acid, and fiber. They are also believed to be helpful in fighting some cancers.
Almonds contain calcium and magnesium for strong bones, vitamin E, and compounds called phytochemicals which are believed to help protect against cardiovascular disease and even cancer!
Walnuts also contain a range of vitamins and minerals, including vitamin A, potassium, and magnesium. Studies in Tokyo, Barcelona, as well as the Loma Linda study, verify that walnuts added to the diet significantly lowered the LDL cholesterol.
Hazelnuts (filberts) contain 6% calcium and 6% iron in addition to the protein and fats. Brazil nuts, though high in fat, contain 17% protein.
Brazil nuts are 17% protein, and very high in selenium, perhaps over 200 times more than in most foods. They also contain potassium, phosphorus, calcium, and Vitamin B.
Peanuts and pistachios provide a good source of B vitamins essential for energy, protein metabolism, and the synthesis of red blood cells.
How many nuts should we eat? This is what the Department of Agriculture recommends: One serving of nuts equals about 28 peanuts, 22 almonds, 20 pecan halves, 18 cashews, 14 walnut halves, 7 brazil nuts, 20 hazelnuts, 12 macadamia nuts, 47 pistachios, or two tablespoons of peanut butter.
Why are lifesavers called lifesavers?
In 1912, chocolate manufacturer Clarence Crane (Cleveland, Ohio) invented Life Savers as a “summer candy” that could withstand heat better than chocolate. Since the mints looked like miniature life preservers, he called them Life Savers. After registering the trademark, Crane sold the rights to the peppermint candy to Edward Noble for $2,900. Noble created tin-foil wrappers to keep the mints fresh, instead of cardboard rolls. Pep-O-Mint was the first Life Saver flavor. Since then, many different flavors of Life Savers have been produced. The five-flavor roll first appeared in 1935.
Why are energy drinks bad?
They're not going to kill you. But many of these increasingly popular drinks contain significant amounts of caffeine, which can make you jittery and cause insomnia, as well as loads of sugar, which nobody needs. Worse, these drinks are often marketed to kids and teenagers, many of whom already struggle with their weight and don't need to add a caffeine addiction. "Energy drinks are rip-offs," said Bruce Silverglade , legal director of the Center for Science in the Public Interest, a Washington, D.C.-based consumer watchdog group that has been trying, unsuccessfully, to get the US Food and Drug Administration to force manufacturers to list the amount of caffeine on product labels.
In a study published last year in the Journal of Analytical Toxicology, Bruce A. Goldberger , director of toxicology at the University of Florida College of Medicine, tested the caffeine content of 10 energy drinks, including Red Bull, Red Devil, and Hair of the Dog.
In most energy drinks, he said, caffeine levels were higher than the FDA limit for sodas, which is 65 mg of caffeine per 12 ounces. The FDA does not regulate caffeine in energy drinks, some of which, like Cocaine, contain huge amounts of caffeine: 280 mg in an 8.4-ounce serving, compared with about 100 mg per 6 ounces in coffee.
Overall, caffeine "is relatively benign and is not associated with life-threatening health risks," said psychopharmacologist Roland Griffiths , a professor in the department of psychiatry and neuroscience at Johns Hopkins University and a caffeine expert. "But here it is being promoted in the form of energy drinks and, alarmingly, in many cases to children and adolescents," Griffiths said.
Caffeine can increase anxiety, panic, some stomach problems, and some cardiac arrhythmias. Although some data suggest that drinking coffee can be good for you, "we should not mistake coffee or caffeine as a health food," Griffiths said.
In a study published last year in the Journal of Analytical Toxicology, Bruce A. Goldberger , director of toxicology at the University of Florida College of Medicine, tested the caffeine content of 10 energy drinks, including Red Bull, Red Devil, and Hair of the Dog.
In most energy drinks, he said, caffeine levels were higher than the FDA limit for sodas, which is 65 mg of caffeine per 12 ounces. The FDA does not regulate caffeine in energy drinks, some of which, like Cocaine, contain huge amounts of caffeine: 280 mg in an 8.4-ounce serving, compared with about 100 mg per 6 ounces in coffee.
Overall, caffeine "is relatively benign and is not associated with life-threatening health risks," said psychopharmacologist Roland Griffiths , a professor in the department of psychiatry and neuroscience at Johns Hopkins University and a caffeine expert. "But here it is being promoted in the form of energy drinks and, alarmingly, in many cases to children and adolescents," Griffiths said.
Caffeine can increase anxiety, panic, some stomach problems, and some cardiac arrhythmias. Although some data suggest that drinking coffee can be good for you, "we should not mistake coffee or caffeine as a health food," Griffiths said.
Why are bananas good for you?
Bananas consist mainly of sugars (glucose, fructose and sucrose) and fiber, which makes them ideal for an immediate and slightly prolonged source of energy
Reducing Depression
Bananas contain tryptophan, an aminoacid that can be converted to serotonin, leading to improved mood
Anemia
Bananas are relatively high in iron, which helps the body's hemoglobin function
Constipation and Diarrhea
Due to their content in fiber, they help restore a normal bowel function. In addition, diarrhea usually depletes your body of important electrolytes (of which the most important is potassium, contained in high amounts in bananas). They also contain pectin, a soluble fiber (hydrocolloid) that can help normalize movement through the digestive tract.
Eyesight Protection
Research published in the Archives of Ophthalmology has proven that adults consuming at least 3 servings of fruit per day have a reduced risk (by 36%) of developing age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, compared to persons who consume less than 1.5 servings of fruit daily.
Healthy Bones
Bananas are an exceptionally rich source of fructooligosaccharide, a compound that nourishes probiotic (friendly) bacteria in the colon. These beneficial bacteria produce enzymes that increase our digestive ability and protect us from unhealthy bacteria infections. Thanks to fructooligosaccharides, probiotic bacteria can increase both in number and functionality, increasing our body's ability to absorb calcium.
In addition, green bananas contain indigestible short chain fatty acids (SCFAs) that are very nutrient to the cells that make up the mucosa of the stomach. These cells, when healthy, absorb calcium much more efficiently
Healthy Kidney
About 190,000 cases of kidney cancer are diagnosed each year.
Research published in the International Journal of Cancer has shown that daily consumption of whole fruits and vegetables, especially bananas, is highly protective to kidney health. The results show that, over a long timeframe (13.4 years), women eating more than 2.5 servings of fruits and vegetable per day cut their risk of kidney cancer by 40%. Among the fruits, bananas were especially protective. Women eating bananas four to six times a week halved their risk of developing the disease compared to those who did not eat this fruit. The conclusion of the study is that frequent consumption of fruits and vegetables, especially bananas, cabbage and root vegetables, may reduce risk of kidney cancer. This is because bananas and many root vegetables contain especially high amounts of antioxidant phenolic compounds, while cabbage is rich in sulfur, necessary for effective detoxification of potential carcinogens.
Blood Pressure
Bananas are extremely high in potassium (about 4673mg), yet very low in sodium (1mg), thus having a perfect ratio for preventing high blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.
Heartburn
Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.
Morning Sickness
Snacking on bananas between meals helps to keep blood-sugar levels up and avoid morning sickness.
Smoking
Bananas can also help people trying to give up smoking. They contain vitamins B6 and B12 they contain, as well as potassium and magnesium: these substances help the body recover from the effects of nicotine withdrawal.
Ulcers
This is the only raw fruit that can be eaten without distress in over-chronicle cases. It also helps reduce acidity and reduces irritation. Bananas stimulate the cells on the internal stomach lining to produce a thicker mucus (which protects against acid). Additionally, bananas contain protease inhibitors that help eliminate bacteria in the stomach that have been pinpointed as a primary cause of ulcers.
Nerves
Bananas are high in B vitamins that have been shows to improve nerve function
Mosquito Bites
Many people report that rubbing the inside of a banana peel on a mosquito bite is very effective in reducing itching and swelling
Stress Relief
Bananas are high in potassium, which helps normalize the hearthbeat and regulate the body's water balance. During periods of high stress, our body's potassium levels tend to be rapidly depleted: eating bananas is a healthy way to rebalance them without using drugs.
Stroke Risk
According to a study in The New England Journal of Medicine, eating bananas as part of a regular diet can reduce the risk of death by strokes by as much as 40%
Reducing Depression
Bananas contain tryptophan, an aminoacid that can be converted to serotonin, leading to improved mood
Anemia
Bananas are relatively high in iron, which helps the body's hemoglobin function
Constipation and Diarrhea
Due to their content in fiber, they help restore a normal bowel function. In addition, diarrhea usually depletes your body of important electrolytes (of which the most important is potassium, contained in high amounts in bananas). They also contain pectin, a soluble fiber (hydrocolloid) that can help normalize movement through the digestive tract.
Eyesight Protection
Research published in the Archives of Ophthalmology has proven that adults consuming at least 3 servings of fruit per day have a reduced risk (by 36%) of developing age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, compared to persons who consume less than 1.5 servings of fruit daily.
Healthy Bones
Bananas are an exceptionally rich source of fructooligosaccharide, a compound that nourishes probiotic (friendly) bacteria in the colon. These beneficial bacteria produce enzymes that increase our digestive ability and protect us from unhealthy bacteria infections. Thanks to fructooligosaccharides, probiotic bacteria can increase both in number and functionality, increasing our body's ability to absorb calcium.
In addition, green bananas contain indigestible short chain fatty acids (SCFAs) that are very nutrient to the cells that make up the mucosa of the stomach. These cells, when healthy, absorb calcium much more efficiently
Healthy Kidney
About 190,000 cases of kidney cancer are diagnosed each year.
Research published in the International Journal of Cancer has shown that daily consumption of whole fruits and vegetables, especially bananas, is highly protective to kidney health. The results show that, over a long timeframe (13.4 years), women eating more than 2.5 servings of fruits and vegetable per day cut their risk of kidney cancer by 40%. Among the fruits, bananas were especially protective. Women eating bananas four to six times a week halved their risk of developing the disease compared to those who did not eat this fruit. The conclusion of the study is that frequent consumption of fruits and vegetables, especially bananas, cabbage and root vegetables, may reduce risk of kidney cancer. This is because bananas and many root vegetables contain especially high amounts of antioxidant phenolic compounds, while cabbage is rich in sulfur, necessary for effective detoxification of potential carcinogens.
Blood Pressure
Bananas are extremely high in potassium (about 4673mg), yet very low in sodium (1mg), thus having a perfect ratio for preventing high blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.
Heartburn
Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.
Morning Sickness
Snacking on bananas between meals helps to keep blood-sugar levels up and avoid morning sickness.
Smoking
Bananas can also help people trying to give up smoking. They contain vitamins B6 and B12 they contain, as well as potassium and magnesium: these substances help the body recover from the effects of nicotine withdrawal.
Ulcers
This is the only raw fruit that can be eaten without distress in over-chronicle cases. It also helps reduce acidity and reduces irritation. Bananas stimulate the cells on the internal stomach lining to produce a thicker mucus (which protects against acid). Additionally, bananas contain protease inhibitors that help eliminate bacteria in the stomach that have been pinpointed as a primary cause of ulcers.
Nerves
Bananas are high in B vitamins that have been shows to improve nerve function
Mosquito Bites
Many people report that rubbing the inside of a banana peel on a mosquito bite is very effective in reducing itching and swelling
Stress Relief
Bananas are high in potassium, which helps normalize the hearthbeat and regulate the body's water balance. During periods of high stress, our body's potassium levels tend to be rapidly depleted: eating bananas is a healthy way to rebalance them without using drugs.
Stroke Risk
According to a study in The New England Journal of Medicine, eating bananas as part of a regular diet can reduce the risk of death by strokes by as much as 40%
Why are beets good for you?
Beets for Iron Health
Blood red and looking like a badly shaped tennis ball with a tail, beets are not high on the favorite foods list. They do show up in Aunt Mabel’s family reunion salad (which ranks right up there with fruitcake), but they are not found very often on dinner plates. Let’s face it, beets are a beaten vegetable.
To beat the beaten image, here are some unknown health benefits of the Beet.
The Facts: One cup of raw beets is high in carbohydrates and low in fat. It contains phosphorus, sodium, magnesium, calcium, iron, and potassium, as well as fiber, vitamins A and C, niacin, and biotin. Beets contain folic acid, which is recommended for pregnant women because it may lower the risk of spina bifida and other neural tube defects in newborn infants.
Heartbeet City
The Facts: According to John Heinerman, in the Encyclopedia of Healing Juices, beets (and beet juices) are a blood-building herb that detoxifies blood and renews it with minerals and natural sugars.
Dr. H.C.A. Vogel, in The Nature Doctor, States that beet juice contains betaine, which stimulates the function of liver cells and protects the liver and bile ducts. Recent studies point to betaine as contributing to the prevention of coronary and cerebral artery diseases.
Beeting the Big C
The Facts: Early research in Hungary indicated that beet juice and its powdered form slowed the development of tumors. Heinerman reports that Alexander Ferenczi, M.D., observed beets aiding cancer patients and performed studies that indicated that beets may help animals fight cancer.
Carrot juice is often used as a "base" juice in juice combinations, as its natural sweetness often masks unpleasant tastes. Many people mix carrot juice with beet juice for liver health.
Blood red and looking like a badly shaped tennis ball with a tail, beets are not high on the favorite foods list. They do show up in Aunt Mabel’s family reunion salad (which ranks right up there with fruitcake), but they are not found very often on dinner plates. Let’s face it, beets are a beaten vegetable.
To beat the beaten image, here are some unknown health benefits of the Beet.
The Facts: One cup of raw beets is high in carbohydrates and low in fat. It contains phosphorus, sodium, magnesium, calcium, iron, and potassium, as well as fiber, vitamins A and C, niacin, and biotin. Beets contain folic acid, which is recommended for pregnant women because it may lower the risk of spina bifida and other neural tube defects in newborn infants.
Heartbeet City
The Facts: According to John Heinerman, in the Encyclopedia of Healing Juices, beets (and beet juices) are a blood-building herb that detoxifies blood and renews it with minerals and natural sugars.
Dr. H.C.A. Vogel, in The Nature Doctor, States that beet juice contains betaine, which stimulates the function of liver cells and protects the liver and bile ducts. Recent studies point to betaine as contributing to the prevention of coronary and cerebral artery diseases.
Beeting the Big C
The Facts: Early research in Hungary indicated that beet juice and its powdered form slowed the development of tumors. Heinerman reports that Alexander Ferenczi, M.D., observed beets aiding cancer patients and performed studies that indicated that beets may help animals fight cancer.
Carrot juice is often used as a "base" juice in juice combinations, as its natural sweetness often masks unpleasant tastes. Many people mix carrot juice with beet juice for liver health.
Why are blueberries good for you?
Top 10 health benefits of Blueberries
A new University of Michigan Cardiovascular Center study suggests that blueberries may help reduce belly fat and risk factors for cardiovascular disease and metabolic syndrome.
Blueberries are the fruits of a shrub that belong to the heath family, which includes the cranberry and bilberry as well as the azalea, mountain laurel and rhododendron. Blueberries grow in clusters and range in size from that of a small pea to a marble. They are deep in color, ranging from blue to maroon to purple-black, and feature a white-gray waxy "bloom" that covers the surface serving as a protective coat. The skin surrounds a semi-transparent flesh that encases tiny seeds.
According to a study presented at the 2009 Experimental Biology conference, a diet rich in blueberries lowers blood cholesterol levels while improving glucose control and insulin sensitivity, lowering the risk of subsequent heart disease and diabetes.
Not only are blueberries yummy, they have some fantastic health benefits which include:
The highest antioxidant capacity of all fresh fruit: Blue Berries, being very rich in anti oxidants like Anthocyanin, vitamin C, B complex, vitamin E, vitamin A, copper (a very effective immune builder and anti-bacterial), selenium, zinc, iron (promotes immunity by raising haemoglobin and oxygen concentration in blood) etc. boost up your immune system and prevent infections. Once your immunity is strong, you won’t catch colds, fever, pox and all such nasty viral and bacterial communicable diseases.
Neutralizes free radicals which can affect disease and aging in the body: Blue Berries bring you the brightest ray of hope, for they are laden with anti oxidants and rank number 1 in the world of anti oxidants. This is mainly due to presence of Anthocyanin, a pigment responsible for the blue color of the blue berries. The abundance of vitamin-C is also a big factor for this as well.
Aid in reducing Belly Fat: A new University of Michigan Cardiovascular Center study suggests that blueberries may help reduce belly fat and risk factors for cardiovascular disease and metabolic syndrome. So far, we know that the fruit works on rats, which were the test subjects. A blueberry-enriched powder was mixed into the rats' diet, which was either low-fat or high-fat rat chow. After 90 days, the rats with the blueberry-enriched diet had less abdominal fat, lower triglycerides, lower cholesterol and improved fasting glucose and insulin sensitivity. And their health was even better when combined with the low-fat diet. That group had lower body weight, lower total fat mass and reduced liver mass than the rats on the high-fat diet. An enlarged liver is linked to obesity and insulin resistance, a hallmark of diabetes. Although more research is needed to confirm these results in humans, a related study presented at the same conference showed that men with risk factors for heart disease who drank wild blueberry juice for three weeks seemed to experience slight improvements in glucose and insulin control.
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Helps promote urinary tract health: The building of colonies of certain bacteria like b-coli along the lining of the inner walls of urinary tract is responsible for this infection, resulting in inflammation, burning sensation during in passage of urine and other complications. Here, Blue Berries can be surprisingly beneficial. It has a compound formed of big polymer like heavy molecules which inhibits the growth of such bacteria. It also has some anti biotic properties which adds to this effect. These heavy and big molecules almost wash-off these bacteria along the tract, thereby preventing the infection.
Been proved to preserve vision: Blueberry extract, high in compounds called anthocyanosides, has been found in clinical studies to slow down visual loss. They can prevent or delay all age related ocular problems like macular degeneration, cataract, myopia and hypermetropia, dryness and infections, particularly those pertaining to retina, due to their anti-oxidant properties. Blue Berries contain a special group of anti oxidants called Carotenoids (lutein, zeaxanthin etc.), Flavonoids (like rutin, resveritrol, quercetin etc.), in addition to others such as vitamin C, vitamin E and vitamin A, selenium, zinc and phosphorus, which are very beneficial and essential for the ocular health. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.
Brain Health: The anthocyanin, the selenium, the vitamins A, B-complex, C and E, the zinc, sodium, potassium, copper, magnesium, phosphorus, manganese etc., among others, can prevent and heal neurotic disorders by preventing degeneration and death of neurons, brain-cells and also by restoring health of the central nervous system. It is hard to believe that these berries can also cure serious problems like Alzheimer’s disease to a great extent. They even heal damaged brain cells and neuron tissues and keep your memory sharp for a long-long time. Researchers found that diets rich in blueberries significantly improved both the learning capacity and motor skills of aging animals, making them mentally equivalent to much younger ones.
Heart Disease: The high fiber content, those brilliant anti oxidants and the ability to dissolve the ‘bad cholesterol’ make the Blue Berry an ideal dietary supplement to cure many heart diseases. It also strengthens the cardiac muscles. In this study, published in the Journal of Agriculture and Food Chemistry, researchers found that a moderate drink (about 4 ounces) of white wine contained .47 mmol of free radical absorbing antioxidants, red wine provided 2.04 mmol, and a wine made from highbush blueberries delivered 2.42 mmol of these protective plant compounds.
Constipation & Digestion: While roughage (fiber) in Blue Berries keep away constipation (Of course, a single piece alone will not do. You need to eat a big handful of them), the vitamins, sodium, copper, fructose and acids improve digestion.
Cancer: Blue Berries can prove to be bliss for the cancer patients, for they contain certain compounds like Pterostilbene (excellent remedy for colon and liver cancer) and Ellagic Acid which, in harmony with Anthocyanin and other anti oxidants like vitamin-C and copper, can do miracles to prevent and cure cancer. Laboratory studies published in the Journal of Agricultural and Food Chemistry show that phenolic compounds in blueberries can inhibit colon cancer cell proliferation and induce apoptosis (programmed cell death). A significant 34% reduction in ovarian cancer risk was also seen in women with the highest intake of the flavone luteolin (found in citrus).
Other benefits & facts: They keep you fresh, active, fit, sharp, close to nature and in a good mood, as they are very good anti depressants. You also need not spend a lot on medicines, neither are there any side effects. Remember, the deeper the color of the Blue Berries, the more they are rich in anti oxidants and other medicinal values.
How to Choose?
Choose blueberries that are firm and have a lively, uniform hue colored with a whitish bloom. Shake the container, noticing whether the berries have the tendency to move freely; if they do not, this may indicate that they are soft and damaged or moldy. Avoid berries that appear dull in color or are soft and watery in texture. They should be free from moisture since the presence of water will cause the berries to decay. When purchasing frozen berries, shake the bag gently to ensure that the berries move freely and are not clumped together, which may suggest that they have been thawed and refrozen.
A new University of Michigan Cardiovascular Center study suggests that blueberries may help reduce belly fat and risk factors for cardiovascular disease and metabolic syndrome.
Blueberries are the fruits of a shrub that belong to the heath family, which includes the cranberry and bilberry as well as the azalea, mountain laurel and rhododendron. Blueberries grow in clusters and range in size from that of a small pea to a marble. They are deep in color, ranging from blue to maroon to purple-black, and feature a white-gray waxy "bloom" that covers the surface serving as a protective coat. The skin surrounds a semi-transparent flesh that encases tiny seeds.
According to a study presented at the 2009 Experimental Biology conference, a diet rich in blueberries lowers blood cholesterol levels while improving glucose control and insulin sensitivity, lowering the risk of subsequent heart disease and diabetes.
Not only are blueberries yummy, they have some fantastic health benefits which include:
The highest antioxidant capacity of all fresh fruit: Blue Berries, being very rich in anti oxidants like Anthocyanin, vitamin C, B complex, vitamin E, vitamin A, copper (a very effective immune builder and anti-bacterial), selenium, zinc, iron (promotes immunity by raising haemoglobin and oxygen concentration in blood) etc. boost up your immune system and prevent infections. Once your immunity is strong, you won’t catch colds, fever, pox and all such nasty viral and bacterial communicable diseases.
Neutralizes free radicals which can affect disease and aging in the body: Blue Berries bring you the brightest ray of hope, for they are laden with anti oxidants and rank number 1 in the world of anti oxidants. This is mainly due to presence of Anthocyanin, a pigment responsible for the blue color of the blue berries. The abundance of vitamin-C is also a big factor for this as well.
Aid in reducing Belly Fat: A new University of Michigan Cardiovascular Center study suggests that blueberries may help reduce belly fat and risk factors for cardiovascular disease and metabolic syndrome. So far, we know that the fruit works on rats, which were the test subjects. A blueberry-enriched powder was mixed into the rats' diet, which was either low-fat or high-fat rat chow. After 90 days, the rats with the blueberry-enriched diet had less abdominal fat, lower triglycerides, lower cholesterol and improved fasting glucose and insulin sensitivity. And their health was even better when combined with the low-fat diet. That group had lower body weight, lower total fat mass and reduced liver mass than the rats on the high-fat diet. An enlarged liver is linked to obesity and insulin resistance, a hallmark of diabetes. Although more research is needed to confirm these results in humans, a related study presented at the same conference showed that men with risk factors for heart disease who drank wild blueberry juice for three weeks seemed to experience slight improvements in glucose and insulin control.
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Helps promote urinary tract health: The building of colonies of certain bacteria like b-coli along the lining of the inner walls of urinary tract is responsible for this infection, resulting in inflammation, burning sensation during in passage of urine and other complications. Here, Blue Berries can be surprisingly beneficial. It has a compound formed of big polymer like heavy molecules which inhibits the growth of such bacteria. It also has some anti biotic properties which adds to this effect. These heavy and big molecules almost wash-off these bacteria along the tract, thereby preventing the infection.
Been proved to preserve vision: Blueberry extract, high in compounds called anthocyanosides, has been found in clinical studies to slow down visual loss. They can prevent or delay all age related ocular problems like macular degeneration, cataract, myopia and hypermetropia, dryness and infections, particularly those pertaining to retina, due to their anti-oxidant properties. Blue Berries contain a special group of anti oxidants called Carotenoids (lutein, zeaxanthin etc.), Flavonoids (like rutin, resveritrol, quercetin etc.), in addition to others such as vitamin C, vitamin E and vitamin A, selenium, zinc and phosphorus, which are very beneficial and essential for the ocular health. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.
Brain Health: The anthocyanin, the selenium, the vitamins A, B-complex, C and E, the zinc, sodium, potassium, copper, magnesium, phosphorus, manganese etc., among others, can prevent and heal neurotic disorders by preventing degeneration and death of neurons, brain-cells and also by restoring health of the central nervous system. It is hard to believe that these berries can also cure serious problems like Alzheimer’s disease to a great extent. They even heal damaged brain cells and neuron tissues and keep your memory sharp for a long-long time. Researchers found that diets rich in blueberries significantly improved both the learning capacity and motor skills of aging animals, making them mentally equivalent to much younger ones.
Heart Disease: The high fiber content, those brilliant anti oxidants and the ability to dissolve the ‘bad cholesterol’ make the Blue Berry an ideal dietary supplement to cure many heart diseases. It also strengthens the cardiac muscles. In this study, published in the Journal of Agriculture and Food Chemistry, researchers found that a moderate drink (about 4 ounces) of white wine contained .47 mmol of free radical absorbing antioxidants, red wine provided 2.04 mmol, and a wine made from highbush blueberries delivered 2.42 mmol of these protective plant compounds.
Constipation & Digestion: While roughage (fiber) in Blue Berries keep away constipation (Of course, a single piece alone will not do. You need to eat a big handful of them), the vitamins, sodium, copper, fructose and acids improve digestion.
Cancer: Blue Berries can prove to be bliss for the cancer patients, for they contain certain compounds like Pterostilbene (excellent remedy for colon and liver cancer) and Ellagic Acid which, in harmony with Anthocyanin and other anti oxidants like vitamin-C and copper, can do miracles to prevent and cure cancer. Laboratory studies published in the Journal of Agricultural and Food Chemistry show that phenolic compounds in blueberries can inhibit colon cancer cell proliferation and induce apoptosis (programmed cell death). A significant 34% reduction in ovarian cancer risk was also seen in women with the highest intake of the flavone luteolin (found in citrus).
Other benefits & facts: They keep you fresh, active, fit, sharp, close to nature and in a good mood, as they are very good anti depressants. You also need not spend a lot on medicines, neither are there any side effects. Remember, the deeper the color of the Blue Berries, the more they are rich in anti oxidants and other medicinal values.
How to Choose?
Choose blueberries that are firm and have a lively, uniform hue colored with a whitish bloom. Shake the container, noticing whether the berries have the tendency to move freely; if they do not, this may indicate that they are soft and damaged or moldy. Avoid berries that appear dull in color or are soft and watery in texture. They should be free from moisture since the presence of water will cause the berries to decay. When purchasing frozen berries, shake the bag gently to ensure that the berries move freely and are not clumped together, which may suggest that they have been thawed and refrozen.
Why are almonds good for you?
Eating almonds has the same effect as the cholesterol-lowering drugs called statins. A one and a half ounce handful of almonds is a leading source of vitamin E and magnesium and offers protein, fiber, potassium, calcium, phosphorus and iron in 246 calories. Also, almonds (and other nuts) contain phytochemicals, which are plant chemicals that may provide powerful protection against heart disease, stroke, and other chronic diseases.
New research gives even more support to the healthy benefits of almonds: almonds may well be a food that helps fight obesity and diabetes.
At the recent 2005 Experimental Biology conference there were several studies regarding the benefits on almonds. Almonds may lower LDL (aka “bad) cholesterol, and they seem to help block the body’s absorption of both fat and carbohydrates. This has numerous implications for diabetes, obesity, and heart disease. The fiber structure of almonds may be the mechanism behind this phenomenon, and this reduces the calories available from the almonds themselves. Almonds may slow the actual absorption of the carbohydrates into the body, which means that they help to create a slower rise in blood sugar levels – and therefore help to keep insulin levels in check.
Almonds also have greater levels of satiety, that is, satisfaction or fullness from food. This may be due to the high fiber content of the almonds, and this greater satiety leads to an overall satisfaction of hunger that can help people to maintain a healthy weight. The studies done at Purdue University showed that adding nearly two servings of almonds to a person’s diet did not cause them to gain weight or body fat at all, but rather led them to decrease their intake of calories from other sources of food. Therefore they did not consume more calories overall but kept the same levels of consumption despite adding almonds to their diet.
New research gives even more support to the healthy benefits of almonds: almonds may well be a food that helps fight obesity and diabetes.
At the recent 2005 Experimental Biology conference there were several studies regarding the benefits on almonds. Almonds may lower LDL (aka “bad) cholesterol, and they seem to help block the body’s absorption of both fat and carbohydrates. This has numerous implications for diabetes, obesity, and heart disease. The fiber structure of almonds may be the mechanism behind this phenomenon, and this reduces the calories available from the almonds themselves. Almonds may slow the actual absorption of the carbohydrates into the body, which means that they help to create a slower rise in blood sugar levels – and therefore help to keep insulin levels in check.
Almonds also have greater levels of satiety, that is, satisfaction or fullness from food. This may be due to the high fiber content of the almonds, and this greater satiety leads to an overall satisfaction of hunger that can help people to maintain a healthy weight. The studies done at Purdue University showed that adding nearly two servings of almonds to a person’s diet did not cause them to gain weight or body fat at all, but rather led them to decrease their intake of calories from other sources of food. Therefore they did not consume more calories overall but kept the same levels of consumption despite adding almonds to their diet.
Thursday, May 27, 2010
Why are antibiotics used on farms?
They are used as a growth enhancer at the subtherapeutic level--that is, at lower doses than you would use to treat an infection. Low doses are particularly good at selecting for resistant strains.
What I mean is that heavy doses kill off all the bacteria, including those that have developed weak resistance. In contrast, subtherapeutic doses may not be strong enough to kill off the weakly resistant ones, opening up the opportunity for further evolutionary changes and gene exchange.
What I mean is that heavy doses kill off all the bacteria, including those that have developed weak resistance. In contrast, subtherapeutic doses may not be strong enough to kill off the weakly resistant ones, opening up the opportunity for further evolutionary changes and gene exchange.
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