Archive for Nutrition
July 15, 2008 at 9:17 pm · Filed under Nutrition, Environmental toxins
Organic Produce by: Neal1960
The pressure to buy solely organic produce is heavy. I am often debating the toxins and pesticides in the conventionally grown produce versus the exorbitant price tag of the pristine organic variety. At other times, the organic version of the fruit or vegetable is unavailable, what to do? One of my favorite organizations, EWG(Environmental Working Group) has heroically come to the rescue. EWG is a non-profit organization “which uses the power of public information to protect public health and the environment.” They tested 43 fruits and vegetables for their pesticide load and ranked them based on which ones absorb the most pesticides and those which absorbs the least. Some fruits and vegetables simply do not absorb high levels of pesticides, therefore buying either conventional or organic will result in very low pesticide exposure. Read the rest of this entry »
July 2, 2008 at 8:58 pm · Filed under Nutrition, Baby
just apples, texture: so smooth
I had the good fortune of being able to sit down with Theresa Kiene of Homemade Baby and talk about a pivotal stage in infant development, starting solids. I was given minimal information from my son’’s pediatrician( a xeroxed copy from a page in a book), and not much else.
I was interested in experimenting with making my own baby food, but was also considering supplementing with Earth’s Best organic jarred baby food. After speaking with Theresa I was aghast to find out what comprised even the organic jarred baby food. The quality of produce used to make jarred baby food is usually labeled processor food. This is food that is on the verge of spoiling and can not be put on display as it is overly-oxidized. I was shocked and alarmed to learn that this produce, which would not even be fit for display, was being used to make baby food. Read the rest of this entry »
April 5, 2008 at 7:54 pm · Filed under Nutrition
Photo Credit: Maca with leaves removed., originally uploaded by Cesar Moncloa.
I was recently offered a taste of a food i had not heard of. Being a curious vegetarian, I decided to try it. A new flavor can sometimes feel like you have discovered a new color. A specific molecular configuration can create havoc on your tongue. Maca is a root vegetable that originates in the Andean plateaus. It is a cruciferous vegetable, similar to broccoli, cabbage, mustard and collard greens. The flavor is especially earthy and nutty. Maca possesses many virtuous health-promoting attributes. For thousands of years, maca has been used as an aphrodisiac and fertility enhancer in Peruvian culture.
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June 24, 2007 at 2:03 pm · Filed under Nutrition
Photo Credit: soy beans, originally uploaded by ozdigital.
Tofu has been crowned accolades like none other. In fact, in 1999, the FDA recommended consumption of 25g of soy protein per day, along with a diet low in cholesterol and saturated fats, to reduce heart disease. On the other hand, it has also been under intense scrutiny and at times considered a health risk. Separating the fact from the hoopla is no easy task, but it is important to understand potential risks and benefits of soy.
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April 4, 2007 at 7:10 pm · Filed under Nutrition
Photo Credit: Organic Cauliflower, originally uploaded by Rob215.
Organic labeling is regulated by the USDA. Currently there are 4 types of organic labels:
- products labeled “100% organic,” must contain 100% organic ingredients.
- products labeld “organic,” must contain at least 95% organic ingredients.
- products labeled “Made with organic ingredients,” must contain at least 70% organic ingredients.
- products labeled with less than 70% organic ingredients, must not use the “organic” label, but may identify the organic ingredients in the ingredient label.
What does the organic label mean? The National Organic Program, a division of the USDA, regulates and oversees organic farming and producing practices and sets the standards for organic labeling. In 1990, the Organic Foods Production Act was passed. However, it was not until 2000 that the standards were issued. Currently, an accredited USDA-certifier verifies that organic farming and production practices are meeting the standards set by the USDA. The USDA-certfier is prohibited from having any conflict of interest.
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March 25, 2007 at 8:07 pm · Filed under Nutrition
Photo Credit: Honey, originally uploaded by Blinc.
Honey is a potent antibiotic and antioxidant. Honey has been shown to inhibit bacterial growth and in some cases, it is superior to antibiotics. It is extremely valuable in wound healing and may be able to avert amputation of an infected limb. It also has powerful antioxidant properties. Darker colored honey, particularly Manuka honey from New Zealand, has the most efficacious antibacterial and antioxidant properties.
Honey is a substance arising from the diligent enterprise of bees. From the gathering of nectar from flowers, the mixing of saliva, and the fluttering of thousands of wings to prevent fermentation, honey is the product of laborious love. The use of honey dates back to antiquity. In the 5th-4th century BC Greece, Plato advocated the use of honey in his dietary recommendations for its health and nutritional benefits. Honey was reputed to inspire artistic epiphanies and moments of poetic insight. In Egypt, honey was the most common medicinal. In fact, 500 out of 900 ancient Egyptian remedies incorporate honey as a main ingredient. The ancient Romans, Assyrians, Chinese, Greeks, and Egyptians utilized honey for gastrointestinal disturbances and wound healing.
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