Saturday, March 31, 2012

Foods that need to be eaten ORGANIC, the dirty list!

The latest list of foods with the highest pesticide residue includes some familiar fruits and vegetables, and some surprises. By Dan Shapleye New Dirty Dozen: 12 Foods to Eat Organic


Noel Hendrickson / Getty Images
1 of 20

Foods With Pesticide Residue


The benefits of eating organic food go straight to the farm, where no pesticides and chemical fertilizers are used to grow the organic produce shipped to grocers. That means workers and farm neighbors aren't exposed to potentially harmful chemicals, it means less fossil fuel converted into fertilizers and it means healthier soil that should sustain crops for generations to come.
For individuals, organic food also has benefits. Eating organic means avoiding the pesticide residue left on foods, and it may even mean more nutritious varietals, though research into that subject has yielded mixed results. While there are few if any proven health impacts from consuming trace quantities of pesticides on foods, a growing number of people take the precaution of avoiding exposure just in case, particularly in the cases of pregnant women (growing babies are exposed to most of the chemicals that mom consume) and the parents of young children.
But organic food can cost more, meaning many families are loathe to shell out the extra cash for organic produce on every shopping trip. That's what makes the Environmental Working Group's annual list of the dirty dozen foods so useful. The group analyzes Department of Agriculture data about pesticide residue and ranks foods based on how much or little pesticide residue they have. The group estimates that individuals can reduce their exposure by 80% if they switch to organic when buying these 12 foods.
The USDA and farm and food industry representatives are quick to remind consumers that the government sets allowable pesticide residue limits it deems safe, and the produce for sale in your grocery store should meet those standards. Watchdogs like Environmental Working Group see those limits as too liberal, and see the dirty dozen list as a teaching tool to educate consumers about the benefits of organic food.
Even Environmental Working Group says that the benefits of eating fresh fruits and vegetables outweighs the known risks of consuming pesticide residue. At TheDailyGreen.com, we always favor educating consumers so that we can make the decision for ourselves.
Note: The 2011 dirty dozen list reflects testing data from the 2010 harvest, and because some pesticide use is dependent on weather conditions that vary by farm, it may not reflect the pesticide residue on produce in your grocery store. That's why we include not only those fruits and vegetables on Environmental Working Group's current list, but produce that has made the list in the past, as well as information about pesticides used to produce meat, dairy and some other favorite foods that aren't on Environmental Working Group's latest dirty dozen list. In general, tree fruits, berries, leafy greens dominate the list. Since the USDA tests produce after a typical household preparation, fruits and vegetables with thick skins that are removed before eating (melons, avocado, corn, etc.) tend to have the lowest amounts of pesticide residue. If you don't see a favorite food here, check Whats On My Food, a project of the Pesticide Action Network that makes the same USDA pesticide residue testing data available in an easy-to-use database.
  • Apples
  • Peaches
  • Spinach
  • Celery
  • Strawberries
  • Nectarines (imported)
  • Grapes (imported)
  • Sweet Bell Peppers
  • Potatoes
  • Blueberries
  • Lettuce
  • Kale (tie)
  • Collar greens (tie)
Read more: http://www.thedailygreen.com/healthy-eating/eat-safe/dirty-dozen-foods#fbIndex1

Buy the Clean 15


If the cost of buying all organic isn't within your budget, fear not. Check out The Daily Green's list of fruit and vegetables so clean of pesticides you don't have to buy organic. (Of course, buying organic is always a good choice for the health of farms and farm workers, regardless of the residue left on the end product.) The feature also includes tips for buying, cleaning, storing and using each fruit and vegetable – as well as delicious recipes! Here's a look at the Environmental Working Group's 2011

Clean 15 list:
1. Onions
2. Sweet Corn
3. Pineapple
4. Avocado Avocado
5. Asparagus
6. Sweet peas
7. Mango
8. Eggplant
9. Cantaloupe (domestic)
10. Kiwi
11. Cabbage
12. Watermelon
13. Sweet Potatoes
14. Grapefruit
15. Mushrooms

  



VEGANS and vitamin B12, getting enough? Which one to choose for supplementation, Cyanocobalamin, Hydroxocobalamin or Methylcobalamin?

The hydroxocobalamin or the methylcobalamin instead of the cyanocobalamin. Cyanocobalamin is not recommended as the best choice, and it is the most common sold on the market for supplements, so just look carefully for the other options.

http://www.veganhealth.org/articles/vitaminb12

Food for thought, something to consider and decide:  http://paleohacks.com/questions/10601/is-cyanocobalamin-a-dangerous-form-of-vitamin-b12#axzz1qkz0J4f4

This seems to be a good B12 along with the B complex supplementation for Plant-Based Nutrition followers:

http://www.newchapter.com/targeted-vitamins-nutrients/coenzyme-b-food-complex#supplement-facts

From OIL to NUTS, what is the truth about consuming nuts?

It seems that every other day some new study comes out with conflicting information about fats, oils, nuts and seeds.
oil_nuts_cover160.jpgAre you "going nuts" trying to sort the truth from the propaganda? Are all fats created equal? Is olive oil a health food? Is the Mediterranean Diet the healthiest diet? What about the French Paradox? Are nuts and seeds good for you?
In this eye-opening 90-minute lecture, renowned dietitian Jeff Novick, MS, RD, LD, LN, will help you understand the skinny on fats.
Watch this short excerpt and then click to go to the VegSource store for more information on how to get your copy of the groundbreaking DVD.

http://www.youtube.com/watch?v=lbALgjmZUek

ABOUT JEFF NOVICK, MS, RD, LD, LN
Jeff Novick is truly a unique dietitian and nutritionist. His insightful and humorous approach to nutrition and health has helped thousands worldwide make the transition to healthy living. He holds both undergraduate and graduate degrees from Indiana State University in nutrition with minors in Exercise Science.
Jeff has taught nutrition classes at Indiana State University, Indiana University Medical School, the University of Miami Medical School and for the Florida Academy of Family Physicians and lectures at medical conferences around the country on a regular basis. While in indiana, he created and taught the Nutrition Education Initiative, a preventive medicine curriculum for medical doctors, residents, and medical students. In recognition of this groundbreaking project, Indiana's governor awarded him the Indiana State Public Health Excellence in Health Science Award, and Indiana State awarded him the Graduate-of-the-Last-Decade Award.

In addition, Dr. Caldwell Esselstyn, Jr. on NO OIL

http://www.youtube.com/watch?v=b_o4YBQPKtQ&feature=relmfu

MICROWAVE is killing people, from Lawyers Cyclopedia

Microwave is killing people!  http://www.relfe.com/microwave.html
RUSSIANS banned  Microwave Ovens, why can't we AMERICANS?
The research and studies conclude the following about using Microwaves and the exposure to carcinogens in your food!

Proven dangers of Microwave cooking:
 
http://www.globalhealingcenter.com/health-hazards-to-know-about/microwave-ovens-the-proven-dangers

Hazardous to your health?:   http://internetwriter62.hubpages.com/hub/Microwave-Ovens-Modern-Conveniences-Can-Be-Hazardous-to-Your-Health

GMOs, what are they anyway and why we should care

The Non-GMO Project Executive Director Megan Westgate advocates for informed consumer choice and healthy food. She helped start the Non-GMO Project after her work at Food Conspiracy Co-op in Tucson, AZ revealed how challenging it was for shoppers to avoid GMOs. She lives in Bellingham. WA, where she and her husband grow non-GMO organic food on their 5-acre homestead.

What exactly are GMOs?- GMOs (genetically modified organisms) are organisms that have been created through the gene-splicing techniques of biotechnology  (also called genetic engineering or GE). This relatively new science merges DNA from different species, creating combinations of plant, animal, bacteria, and viral genes that cannot occur in nature or in traditional cossbreeding.
The Non-GMO Project is committed to empowering consumers with choices and information. Here is only one (among several) especially  helpful resource:

www.nongmoproject.org

What are Genetically Modified Foods? -Ask and listen to the people: 

http://www.youtube.com/watch?v=jAP6ZtfP9ZQ&feature=related

GMO CROPS in the USA. The following figures indicate what percentage of each crop was planted in GMO form in 2010:
Sugar Beet 95%
Cotton 93%
Soy 93%
Canola 90%
Corn 86%
Other GMO crops that are grownn commercially include alfalfa, Hawaiiana papaya, zucchini, and summer squash.
According to researches who published the following information in the Ocean Beach People's Organic Food-Co-op bulletin, there are mainly 6 reasons why NOT to eat Genetically Engineered (GE) foods:

GMOS have not been properly tested -We are the test subjects
May create new toxins harmful to human health
Contaminates the environment
Damage to the soil
Food allergies
The problem of unintended consequences

The Monsanto Company is a multinational agricultural biotechnology corporation, and it is also the leading producer of genetically engineered seed. It provides the technology in 90% of the genetically engineered seeds used in the US market. It is headquartered in Creve Coeur, Missouri.
China outlawed genetically  modified grains WHY can't we? This article explains:

http://www.marketwatch.com/story/china-draft-outlaws-genetically-modified-grains-2012-02-23?link=MW_home_latest_news

The TRUTH about Genetically Modified Engineered foods; it is UGLY: http://www.foodmatters.tv/_webapp/the%20truth%20is%20out%20on%20genetically%20modified%20foods%20-%20and%20it's%20not%20pretty

Jeffrey Smith's book: Seeds of deception, the dangers of GMOS"

http://www.youtube.com/watch?v=94d-KVorSHM



Food advertisements DECEIVE, we read LIES and the chemicals and additives such as MSG are addictive!!

FAKE blueberries, front cover of boxes, bags and food products entice our eyes, but what is really in it?

Food investigations:  http://tv.naturalnews.com/v.asp?v=7ec06d27b1a945be85e7da8483025962

The media, the food advertisement and the marketing strategies traps us. Read the ingredients!
The following movie explains why it is important to eat NATURAL, RAW, FRESH, ORGANIC as opposed to FAKE food, processed product. Is it really "healthy" food what we read and believe it is?

www.hungryforchange.tv

Stoves, burners, microwaves, ovens, in reality could survive without them, and even be better nourished, save cooking time and simplify your life!!

A friend of mine had her kitchen remodeled and during the period of time the construction went on, she HAD to rely on restaurants and she was not happy about it because you never know what goes on on restaurant kitchens and what ingredients they use and you will nevcr know. In reality, the healthiest, the most nutritious and the easiest are the simple, live food, real food with minimum processing and even not cooking at all. You only need water. With SPROUTS, FRESH RAW VEGETABLES, SALADS and FRESH FRUIT, you are all set, you heal faster and you give your body the elements for cleansing, detoxifying and nourishing. Here is how:

SPROUTS: The level of nutrients, enzymes ans antioxidants is 3 times more in a sprout than in a non sprout seed. You can sprout at home almost anything: seeds, legumes, grains. For example, seeds (sesame seeds are loaded with calcium, sunflower seeds, pumpkin seeds, nuts, vegetable seeds (alfalfa, radish, onions, etc), grains (brown rice, amaranth, quinoa, buckwheat, millet, barley, wheat, kamut, spelt, rye, etc.), legumes (all kinds of beans, lentils, garbanzos, etc.)

VEGETABLES: Fresh, preferably organic, ann inmensse cornucopia display of different colors, shape and forms of vegetables that could be creatively prepared (raw) and combine interesting flavors for salad dressings with  no oil, just lemon juice, orange juice, nuts, raisins, hot pepper flakes, incredible combination of sweet and sour!. It works great specially for dark green leafy vegetables (swisschard, spinach, collard greens, mustard greens, broccoli and cauliflower leaves, kale, etc).

FRUITS: All the fruits are great and they should be eaten freely and they work excellent in snacks.

See? no need for cooking, you just need WATER, Jason jars (for sprouting) and a good disposition to eat as healthy as you can possibly eat.

To your health!

Sprouts:  http://www.google.com/imgres?imgurl=http://lisaelbertsen.com/wp-content/uploads/2010/08/img_9486copy.jpg&imgrefurl=http://lisaelbertsen.com/links/sprout-kits/&h=524&w=560&sz=189&tbnid=sbO256U-LymMQM:&tbnh=88&tbnw=94&zoom=1&docid=fhDBmILt2ubmgM&hl=en&sa=X&ei=fBl3T-PgOKjO2gXmv_22Bg&sqi=2&ved=0CDUQ9QEwBA&dur=7056


 http://www.ehow.com/facts_5808682_benefits-sprouting_.html

Thursday, March 29, 2012

Why pretend things are meaty when they're clearly not? Junky vegans versus Healthy vegans

Hydrolyzed Vegetable Protein (HVP) is created by a series of chemical processes that utilizes sulfuric acid and caustic soda (an alkaliing agent often used to make soap). The resulting brown sludge is dried, and additional MSG (Monosodium Glutamate) may be added. This compound contains powerful brain cell toxins and several known carinogens. HVP possibly poses an even greater danger to human health than a MSG itself.
Regarding dairy products, the same idea of processed cheeses, fake soy and almond cheeses, fake white/yellow products, consistency and shiny like plastic are unhealthy, read the ingredients, full of unnecessary thickeners, conditioners, salt, etc.
Most of the "mimic meat" is the result of this process, HVP. Now there is a clear distinction between Junky Vegans and Healthy Vegans, let's see the difference:

JUNKY VEGAS could be overweight, inactive and unhealthy
                                                                                                                
For complete protein they may use the unhealthy products such as the "mimic" or FAKE MEAT, fake chicken, fake hotdogs, fake ground beef, etc. made of Hydrolyzed/isolated soy proteing, processed soybeans to give the consistency of fake meat. Refined grains (WHITE bread, WHITE grains, WHITE rice, WHITE  flour, WHITE sugar)                                                
They use carcinogens chemicals in the process of making these solid edible things as indicated above.

HEALTHY VEGANS for most part are not overweight, slim, active and healthy
They use healthy recipes to create substitutes based on Plant-Based products. They use real vegetable protein such as beans and all the pulses, legumes and whole grains
WHOLE grains (BROWNrice, rye, barley, sprouted grains, quinoa, wild rice, kamut, spelt, buckwheat, amaranth, millet, cañahua, etc.)


NATURAL ORGANIC LEGUMES, GRAINS, VEGETABLES and FRUITS that grow on fresh good organic fertil soil, pulled from the plant, simple, natural not processed are much healthier, less expensive and truly healthy.

 

NATTO: A true sweeper of calcium deposits in your arteries

Arterioesclerosis can be reversed: Vitamin K2 removes calcium from arteries and deposits the calcium in bones:

http://sarah-tomley.suite101.com/natto-japanese-food-miracle-a163327

There are other studies and research work about this topic by other scientists that support these claims.
Fermented Soy bean named NATTO, a Japanese ancient food high in vitamin K2 (the highest in vitamin K2)
  • It is a fermented soybean food
  • Comes loaded with a healthy bacteria called bacillus subtilis that may also serve as a probiotic.
  • Fermented foods, like natto, typically have the highest concentration of vitamin K in the human diet.
  • Levels of vitamin K found in natto (K2) have been shown to far exceed those amounts found in dark green vegetables (K1).
In fact, vitamin K2 concentration after the consumption of natto has been shown to be about 10 times higher than that of vitamin K1 after eating spinach.

Natoo:  http://meguminatto.com/
Some people do acquire a taste for natto over time.  But many never do. You can build taste for this food, like anything else.
Any wonder why most people may be deficient in vitamin K?... They simply may not be eating the right food to provide what’s needed.

Other foods high in Vitamin K. The King of Vitamin K is Kale, no wonder it starts with the same letter:  =:)!!

 http://www.healthaliciousness.com/articles/food-sources-of-vitamin-k.php

http://www.vaughns-1-pagers.com/food/vitamin-k-foods.htm

To your health!!