Nutritionally Depleted Foods – Is this the Beginning of the End?

Nutritionally Depleted Foods

 – Is this the Beginning of the End?

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More than a few studies have indicated that our fruits and vegetables these days are less nutritious than they once had been. Less nutritious food means that our diets have become more devoid of the nutrients essential to fight off disease so to maintain optimal health. Acid rain, pesticide use and over-harvesting of farms are primarily to blame: we suffer in terms of sickness and disease.

Acid rain has affected the nutritional content of crops by eroding nutrients in the soil. The crops that make it to harvest despite acid rain simply do not flourish as they normally would under optimal growing conditions. People who eat food derived from acid-rain exposed crops lack vital nutrients. Inadequate nutritional intake is associated with the increased risk of developing virtually all chronic degenerative diseases, including cancer, heart disease, lupus, amyotrophic lateral sclerosis, hypothyroidism, osteoporosis,arthritis, headaches, fatigue, multiple sclerosis, migraines, infertility, and inflammatory bowel disease. There are many causes of acid rain: namely the industrial outpouring from factories which is taken up into the atmosphere, concentrates in clouds and then eventually rains down into the soil and ground water. All forms of environmental pollution add to the already overly acidic rain conditions.

Over-harvesting of soil on farms means that the soil becomes progressively depleted in nutrition, leading to nutritionally deficient crops. The pesticides and herbicides used to produce higher yields of various crops directly and indirectly affect nutritional content; not to mention, organo-pesticides are thought to increases our chances of a variety of autoimmune diseases and some cancers.

Foodstuffs are transported great distances, resulting in loss of nutritional content along the way. Freezing foods help to maintain their nutritional content. The time lapsed from the harvesting of foodstuffs to their consumption at the table results in nutritional loss; the longer this time period, the lower the nutritional content. The overall production of more crops due to advancement in technologies has resulted in crops that are diluted in nutritional content; a greater yield of crops derived from the same soil will become progressively more and more depleted.

The presence of selenium in soils is estimated to be entirely absent within the next five years, increasing cancer risk and human susceptibility to oxidative diseases (virtually all degenerative diseases are oxidative in nature). Many of us in the nutritional field believe that a large number of chronic health problems, no matter how big or how small, may result from inadequate healing because of nutritionally deficient diets. The National Institute of Health agrees that approximately 60% of women’s cancers and 40% of men’s cancers are related to nutritional factors.

We can get more nutrition out of fruits and vegetables, even those that are inherently deficient based on what I have written above, by consuming foods closer to the time of harvesting as opposed to waiting long periods. Choosing to eat frozen foods as opposed to non-frozen (fresh) is best because non-frozen foods lose nutritional value faster than frozen. This does not mean that fresh foods should not be consumed.

We can cook our foods more slowly which reduces nutrient loss; cook our foods at lower temperatures which reduces nutrient loss; chew our foods thoroughly to break the plant-cell walls of fruits and vegetables releasing nutrients; choose organically grown foodstuffs that contain less toxic residues that actually require nutrients for the body to process and detoxify them; we can choose to consume foods that are grown locally, as smaller farms are not as over-harvested such that their soil has a higher nutrient content; generally speaking, canned foods are poorest for nutritional health.

By Dr. Michael Wald – Director of Nutritional Services at Integrated Medicine of Mount Kisco

Thanks to Gibiru

Glacial Rock Dust it's Elemental

ORGANIC GARDENING AND SOIL SUPPLEMENTATION 

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Glacial Rock Dust it's Elemental

Mineralize the soil, lose the weeds!

Glacial Rock Dust contains trace minerals, including 14 of the body’s essential and minor (trace) minerals needed for optimum physical and mental health—boron, calcium, cobalt, copper, iron, magnesium, manganese, nickel, phosphorus, potassium, selenium, silicon, sodium, and zinc. In the book The Survival of Civilization, John Hamaker suggests finely-ground glacial gravel because that is nature's way throughout millennia to create fertile soils.

Glacial gravel, which is a natural mixture of rocks, will create a broad spectrum of minerals in the soil in a natural balance.These trace elements play a very important role in the overall production of healthy plants, fruits and vegetables. Properly mineralized soils offer not only better nutrition and health for the plant but pest and disease resistance as well. In corn, once enough copper is in the soil and taken up by the plant, grasshoppers won’t come into the fields, so insect pressure and damage are greatly reduced. 

Weed pressures decrease, as weeds have been shown by recent research to be indicator species for soil problems. Specific weeds will show up where specific minerals or trace elements are missing from the soils. Tissue tests of the weeds in relation to soil tests taken at the weed roots shows this. Improvements to the soil will cause weeds to “move” to areas of problem soils. Jay L. Mc Caman has published “Weeds and Why They Grow”, a look at over 800 different weed species and the soils that they grow in. As an example, burdock grows in soils with very high levels of iron and sulfate, very low levels of calcium and manganese.

Pumice a real soil rejuvenater

Organic Gardening and Soil Supplementation 

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Pumice a real soil rejuvenater

The roots of plants are living organisms requiring a continual supply of oxygen, the introduction of air into the soil even though it is wet is very important. Likewise, roots are constantly releasing carbon dioxide, which must be removed from the root zone. Plants require that these gases be supplied or exhausted via soil pores. Thus, a good soil must be porous to permit the exchange of gases while also adequately retaining water to meet the needs of the plant. Additionally, the plant must obtain more than a dozen elements from the soil for its growth.

With the addition of as little as 10% pumice in potting media and garden soils you will experience the following advantages:

•  Increases bulk density of potting mixes
•  The porous nature of pumice allows it to hold vital nutrients in the microscopic surface pores, which helps regulate fertilizer feedings. It can even be supercharged with nutrients before it is added to the growing medium.
• Excellent conditioner for soils that need increased aeration and drainage.
•  Loosens the density of heavy clay garden soils, letting in the air and water plants need.
•  Holds moisture in the soil, reducing watering requirements by as much as 35%

•  Pumice is inorganic, so it will not decompose or compact over time, meaning it functions continuously and can be recycled and reused.
• Does not attract or host fungi, nematodes, or insects

•  Pumice is pH neutral.
• Packing medium for storing tubers, roots and bulbs

Lawn and Turf management. Used both in preparing a quality seed bed for new turf areas as well as a top dressing after airification on heavily-trafficked lawns or greens to restore or maintain proper soil structure.

Mulches Coarse-grind pumice makes an excellent and attractive mulch for flower and shrubbery beds. The soil beneath the mulch stays moist longer and is less likely to compact from watering. Weed problems are minimized with a couple of inches of pumice mulch. It does not break down, so does not need to be replaced. 

Composting Pumice is a great bedding additive to your worm composter. It adds additional air space, prevents matting, and helps to control moisture

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How Vermicomposting Works

Red Wigglers

What kind of worms do you want wiggling around your house? Red wigglers, of course. Red wigglers, or Eisenia foetida, are the best compost worms. Unlike your everyday night crawlers, they live well in close, highly populated conditions and don't burrow. In nature, you would almost never find a red wiggler worm heading deep underground.
If you decide to start a compost bin, you can get these red wigglers from any of a number of places. Like night crawlers, they make a tasty meal for fish, and bait shops often carry them. These usually come packaged in small containers and at a relatively high price. It's better to get your worms online from a reputable worm farm. The advantage to this is that they sell worms by the pound -- and knowing how much your worms weigh is vitally important to your compost. You should be able to get the worms for about $20 per pound plus shipping. Anybody who sells them for more is ripping you off. You can also get your worms from a neighbor who composts. You'll find when you begin vermicomposting that your worm population will double every 90 days or so. That's how you know that your worms are healthy and happy. Just be sure you weigh your worms before you put them in the bin.
Why is it important to weigh your worms? Fat worms are good. Red wiggler worms can eat about half of their weight in food every day. This means if you put one pound (16 ounces) of worms (about 1,000 worms) into your bin, you will be able to feed them one half of a pound (8 ounces) of food every day. The best way to decide how many worms you'll need for your bin is to weigh the amount of organic waste you throw away each day for about a week. When you know about how much you toss on average, buy twice as many pounds of worms as the amount of waste. For example, if you average one pound of organic waste per day, you should buy two pounds of worms.
Reports vary on how long worms will live. Some say only a few months, some say up to 10 years. No matter what, the worms will reproduce; however, you don't need to concern yourself with buying an equal number of male and female worms -- they're hermaphroditic. In other words, they have both male and female sex organs, yet it still takes two worms to reproduce.
Sexually mature worms have dark red bands around their necks. Every few months, they'll congregate into one huge, squiggling ball at the bottom of your bin. When you see that, you know that it's time to hang the "Do Not Disturb" sign.

WHAT IS BIODEGRADABLE?

What happens when you throw your apple core out the window and say, "Don't worry, it's biodegradable?" When that apple core hits the ground, it's already being broken down by oxygen and other environmental factors. As it rests on the ground, a variety of critters begin to nibble at the core, helping to speed the breakdown process. Worms, flies and other insects arrive on the scene to get their share. As these decomposers digest, they help complete the cycle and turn that apple core into topsoil.

Thanks to How Stuff Works

The Facts About Bisphenol A (BPA)

How Environmental Exposure May Affect Your Child

The Facts About Bisphenol A (BPA)

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In 2008, the possible health risks of the Bisphenol A (BPA) -- a common chemical in plastic -- made headlines. Parents were alarmed, pediatricians inundated with questions, and stores sold-out of BPA-free bottles and sippy cups.

Where do things stand now? Have plastic manufacturers changed their practices? How careful does a parent need to be when it comes to plastics and BPA? Here's the latest information we have about possible BPA risks.

BPA Basics

BPA is a chemical that has been used to harden plastics for more than 40 years. It's everywhere. It's in medical devices, compact discs, dental sealants, water bottles, the lining of canned foods and drinks, and many other products.
More than 90% of us have BPA in our bodies right now. We get most of it by eating foods that have been in containers made with BPA. It's also possible to pick up BPA through air, dust, and water.
BPA was common in baby bottles, sippy cups, baby formula cans, and other products for babies and young children. Controversy changed that. Now, the six major companies that make baby bottles and cups for infants have stopped using BPA in the products they sell in the U.S. Many manufacturers of infant formula have stopped using BPA in their cans as well.
According to the U.S. Department of Health, toys generally don't contain BPA. While the hard outer shield of some pacifiers do have BPA, the nipple that the baby sucks on does not

BPA Risks

What does BPA do to us? We still don't really know, since we don't have definitive studies of its effects in people yet. The U.S. Food and Drug Administration used to say that BPA was safe. But in 2010 the agency altered its position. The FDA maintains that studies using standardized toxicity tests have shown BPA to be safe at the current low levels of human exposure. But based on other evidence -- largely from animal studies -- the FDA expressed "some concern" about the potential effects of BPA on the brain, behavior, and prostate glands in fetuses, infants, and young children.
How could BPA affect the body? Here are some areas of concern.

• Hormone levels. Some experts believe that BPA could theoretically act like a hormone in the body, disrupting normal hormone levels and development in fetuses, babies, and children. Animal studies have had mixed results.
• Brain and behavior problems. After a review of the evidence, the National Toxicology Program at the FDA expressed concern about BPA’s possible effects on the brain and behavior of infants and young children.
• Cancer. Some animal studies have shown a possible link between BPA exposure and a later increased risk of cancer.
• Heart problems. Two studies have found that adults with the highest levels of BPA in their bodies seem to have a higher incidence of heart problems. However, the higher incidence could be unrelated to BPA.
• Other conditions. Some experts have looked into a connection between BPA exposure and many conditions -- obesity, diabetes, ADHD, and others. The evidence isn't strong enough to show a link.
• Increased risk to children. Some studies suggest that possible effects from BPA could be most pronounced in infants and young children. Their bodies are still developing and they are less efficient at eliminating substances from their systems.

Although this list of possible BPA risks is frightening, keep in mind that nothing has been established. The concern about BPA risks stems primarily from studies in animals.
A few studies in people have found a correlation between BPA and a higher incidence of certain health problems, but no direct evidence that BPA caused the problem. Other studies contradict some of these results. Some experts doubt that BPA poses a health risk at the doses most people are exposed to.

BPA: Governmental Action

The federal government is now funding new research into BPA risks. We don't know the results of these studies yet. Recommendations about BPA could change in the next few years.

For now, there are no restrictions on the use of BPA in products. The Food and Drug Administration does recommend taking "reasonable steps" to reduce human exposure to BPA in the food supply. The FDA has also expressed support for manufacturers who have stopped using BPA in products for babies and for companies working to develop alternatives to the BPA in canned foods.

A number of states have taken action. Connecticut, Maryland, Minnesota, Washington, Wisconsin, and Vermont have laws restricting or banning the sale of certain products containing BPA, like bottles and sippy cups. So have cities like Chicago and Albany, as well as a few counties in New York. Similar laws are likely to pass in New York and California, and state legislatures are considering restrictions in many other states.

BPA Risks: What Can Parents Do?

Although the evidence is not certain, the FDA does recommend taking precautions against BPA exposure.
Trying to eliminate BPA from your child's life is probably impossible. But limiting your child's exposure -- and your own -- is possible. It doesn't even have to be hard. Here are some tips on how to do it.

• Find products that are BPA-free. It isn't as hard as it once was. Many brands of bottles, sippy cups, and other tableware prominently advertise that they are BPA-free.
• Look for infant formula that is BPA-free. Many brands no longer contain BPA in the can. If a brand does have BPA in the lining, some experts recommend powdered formula over liquid. Liquid is more likely to absorb BPA from the lining.
• Choose non-plastic containers for food. Containers made of glass, porcelain, or stainless steel do not contain BPA.
• Do not heat plastic that could contain BPA. Never use plastic in the microwave, since heat can cause BPA to leach out. For the same reason, never pour boiling water into a plastic bottle when making formula. Hand-wash plastic bottles, cups, and plates.
• Throw out any plastic products -- like bottles or sippy cups -- that are chipped or cracked. They can harbor germs. If they also have BPA, it's more likely to leach into food.
• Use fewer canned foods and more fresh or frozen. Many canned foods still contain BPA in their linings.
• Avoid plastics with a 3 or a 7 recycle code on the bottom. These plastics might contain BPA. Other types of numbered plastic are much less likely to have BPA in them.

Thanks to Web MD

Advantages of Stainless steel Cookware

Advantages of Stainless steel Cookware

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Having a hard time choosing the right cookware set for your home? It’s not easy. The number of cookware brands seems to be growing every day and the range of pots and pans is enormous with many materials besides stainless steel. Confusing the issue even more is the clad style cookware range which is cookware made up of two or more different metals.

So with all this in mind how do you eventually decide on the right type of cookware whilst keeping within your budget? The answer is to know exactly what you want before you buy. In a nutshell this means that you need to know enough about cookware to enable you to make an informed decision.
  

What should you look for when buying cookware?

There are certain things you need to consider when choosing cookware. These include:

Heat conductivity – Some metals are better heat conductors than others. For instance, copper is a particularly good heat conductor whereas stainless steel is not. What this means in terms of cookware is that the better the heat conductivity the better and the more evenly your food will cook. It also means that when you turn the heat up or down the copper cookware will react a lot quicker to the temperature change than stainless steel cookware.

Price – The amount you pay for your cookware will most likely be a determining factor in what you end up buying. The rule of thumb with cookware is to buy the best you can afford.

Durability – Some types of cookware will maintain their good looks and last longer than others. Stainless steel is considered to be one of the best in this respect.

Reactivity – Some metals react with certain foods. Aluminum for instance has a tendency to react with tomato and other acidic dishes. This means that your food can actually absorb some of the metal, so take care with your cookware choices and ensure that you are aware of the reactivity of each product.

Maintenance – If you would prefer to not to have to shine your cookware every night just to keep it looking good then you  will need to consider the amount of maintenance required to keep it in tip-top shape. Copper and cast iron cookware generally require quite a bit of work to keep it looking pristine whilst stainless steel is normally a little easier to look after.

Advantages and Disadvantages of Stainless Steel

Stainless steel would have to be the most common type of cookware materials. You will probably find it in most households. 

Stainless steel is actually an alloy of metals including steel, carbon and chromium. The reason stainless steel is called ‘stainless’ is because of its ability to resist corrosion.

Stainless steel is an excellent choice for cookware BUT because of its inability to conduct heat well it is important that you choose stainless steel cookware that has an aluminum or copper core. Without it you will find that you will get hot spots on the cooking surface and foods will cook unevenly.

Advantages

Relatively inexpensive

Durable

Scratch resistant

Keeps it shiny look for a long time

Doesn't react with foods

Warp resistant

Disadvantages

Not a good conductor of heat

Think about what pieces of cookware you need before setting out to the shops. There is no point in buying a 20 piece set if you will only end up using a few pieces.

Buying a cookware set is usually a lot cheaper than buying piece by piece. But again if you are not going to use all the pieces then really consider if a set is worth the money.

Making the final decision on whether you want stainless steel is really a personal decision based on how much time you spend cooking, your expertise in the kitchen and your budget.

For all round flexibility, usability, and price, stainless steel cookware would be at the top of the list. When you consider the advantages it beats the others hands down. However it does have one big drawback in that it doesn’t conduct heat well and if you are concerned about having evenly cooked foods then heat conduction is important.

The solution to this is clad cookware. This style of cookware is made up of multiple layers of different metals. So, when shopping, look for stainless steel cookware with a layer of copper or aluminium sandwiched in the base. Stainless steel cookware with a copper base is generally more expensive than cookware with an aluminium base, but it does have the advantage of better heat conduction.

Take your time when choosing cookware, buy the best product you can afford, and follow the manufacturers instructions on looking after your pots and pans and you will be rewarded with years of good service and an enjoyable cooking experience.

   Thanks to What's Cooking America

How to Make a Good Cup of Tea

How to Make a Good Cup of Tea

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Instructions

1. Choose high-quality loose-leaf teas, as it is difficult to judge the quality or age of tea packaged in bags. Additionally, tea bags suffocate the herbs, which reduces the steep and can change the final taste of tea. Loose-leaf teas are processed with greater care and are generally fresher, providing a better flavor.
2. Pack the tea ball loosely, filling about three quarters of one half of the ball to allow for even flow of water throughout. Only make one cup of tea with each ball, replacing the loose leaves or using a separate ball for other cups of tea. If you are preparing more than once cup of tea, larger tea balls are available. However, remember to only fill one half of the ball three quarters of the way, using one to two teaspoons of loose-leaf tea for each cup of hot water.
3. Make a good cup of tea with a nice, clean kettle. Because water contains minerals, your kettle can quickly build up a hard layer of lime and other sediments. Make sure that you scrub and rinse the kettle thoroughly and often.
4. Use filtered tap water for making tea, as it has a high amount of oxygen circulating throughout, unlike bottled, distilled or previously boiled water. Bring water to a rolling boil for most teas. However, if you are making bitter tea, such as dandelion or green tea, allow the water to simmer, but not boil, as boiling water can make your tea even more bitter.
5. Pour the water directly over the tea ball and then cover the mug with a saucer or the tea kettle with the lid to allow your tea to steep. For a general pleasure cup of tea, steeping three to five minutes is usually good. To make medicinal tea, steep for 10 to 15 minutes. Remove the tea ball before serving.
6. Wait to add sweetener or milk until your tea is fully steeped and you have removed the ball. While white sugar is the most common sweetener for tea, you can make an especially good cup by using raw honey or raw sugar instead of the more processed and chemical laden alternatives. When adding milk, make sure that it has warmed to room temperature to prevent scalding when pouring it into the hot tea.

Thanks to eHow.com