Thursday, November 11, 2010
Monday, November 8, 2010
Cuciferous - easy for you to say
Did you know that the phytonutrients found in cruciferous vegetables, such as Brussels sprouts, cabbage, broccoli, and kale, actually signal our genes to increase production of enzymes involved in detoxification?
For about 20 years, we've known that many phytonutrients work as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Now, research is revealing that phytonutrients in cruciferous vegetables, like Brussels sprouts, work at a much deeper level. The phytonutrients in crucifers initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers. The natural synergy that results optimizes our cells' ability to disarm and clear free radicals and toxins, including potential carcinogens — one reason why cruciferous vegetables appear to lower our risk of cancer more effectively than any other vegetables or fruits. So, while Brussels sprouts may be miniature in size, they are giants when it comes to helping to protect cellular structures and DNA from the damage caused by free radicals.
whfoods.org
I now grow my own broccoli sprouts, which are reported to contain 50 times more! nutrients than the actual broccoli. Because it's a LIVE food. My doctor recently prescribed the herb Broccolinate, which among other things, helps to prevent breast cancer. GET OUT!
For about 20 years, we've known that many phytonutrients work as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Now, research is revealing that phytonutrients in cruciferous vegetables, like Brussels sprouts, work at a much deeper level. The phytonutrients in crucifers initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers. The natural synergy that results optimizes our cells' ability to disarm and clear free radicals and toxins, including potential carcinogens — one reason why cruciferous vegetables appear to lower our risk of cancer more effectively than any other vegetables or fruits. So, while Brussels sprouts may be miniature in size, they are giants when it comes to helping to protect cellular structures and DNA from the damage caused by free radicals.
whfoods.org
I now grow my own broccoli sprouts, which are reported to contain 50 times more! nutrients than the actual broccoli. Because it's a LIVE food. My doctor recently prescribed the herb Broccolinate, which among other things, helps to prevent breast cancer. GET OUT!
Saturday, November 6, 2010
Sunday, October 10, 2010
Should you peel your fruit?
It is best to eat fruit that is organically grown. One of the many benefits of eating organically grown is that you can enjoy the peel and the many nutrients it contains. Non-organic fruits are often coated with wax (carnauba wax, candelilia wax, paraffin, shellac and beeswax) or sprayed with ethylene gas to hasten the ripening process. Citrus fruits, such as oranges, apples and pears are fruits that are commonly waxed to keep in moisture, extend their shelf life and to make them shiny and more appealing. Fruits such as bananas and oranges are also commonly sprayed with ethylene gas to hasten their ripening process.
Clean all of your fruit under cold running water. For all non-organic fruit, it is recommended to wash them in a solution of water and a mild dishwashing liquid since this can eliminate at least 30% of pesticide and fungicide residues. However, washing with soap or detergent does not remove the wax that is used to retain the moisture and increase the shelf life of fruit like oranges, apples and pears. Only peeling will remove this wax. While orange peels are not often eaten, we highly recommend organically grown oranges when making zest or marmalade.
Oranges do not necessarily have to have a bright orange color to be good. Oranges that are partially green or have some brown coloration may be just as ripe and tasty as those that are solid orange in color. In fact, the uniform color of non-organic oranges may be due to the injection of Citrus Red Number 2 (an artificial dye) into their skins at the level of 2 parts per million. Organically grown oranges do not contain any type of food coloring or dyes.
whfoods.org
Clean all of your fruit under cold running water. For all non-organic fruit, it is recommended to wash them in a solution of water and a mild dishwashing liquid since this can eliminate at least 30% of pesticide and fungicide residues. However, washing with soap or detergent does not remove the wax that is used to retain the moisture and increase the shelf life of fruit like oranges, apples and pears. Only peeling will remove this wax. While orange peels are not often eaten, we highly recommend organically grown oranges when making zest or marmalade.
Oranges do not necessarily have to have a bright orange color to be good. Oranges that are partially green or have some brown coloration may be just as ripe and tasty as those that are solid orange in color. In fact, the uniform color of non-organic oranges may be due to the injection of Citrus Red Number 2 (an artificial dye) into their skins at the level of 2 parts per million. Organically grown oranges do not contain any type of food coloring or dyes.
whfoods.org
Wednesday, October 6, 2010
Tuesday, October 5, 2010
Monday, September 27, 2010
Friday, September 17, 2010
"…most of the troubles of humanity are imaginary and should be laughed out of court. It is folly to cross a bridge until you come to it, or to bid the Devil good-morning until you meet him – perfect folly. All is well until the stroke falls, and even then nine times out of ten it is not so bad as anticipated. A wise man is the confirmed optimist."
Andre Carnegie
The Autobiography of Andrew Carnegie and The Gospel of Wealth
Andre Carnegie
The Autobiography of Andrew Carnegie and The Gospel of Wealth
Thursday, September 16, 2010
What Foods are the Most Unhealthy?
The "unhealthiest" foods tend to be those that least resemble their original natural ingredients and those that have the most added refined and artificial additives. Prime examples are the so-called "white foods"-white sugar, white flour, and white fat, and the gamut of foods in which they are the principal ingredients. It's not that these foods are white in color-many of them are actually not. It's that these foods have had many of their natural components-including their natural colors-processed away. "White foods" is simply the shorthand label that we are using when we refer to these heavily processed, nutrient-depleted foods.
"White sugar" includes refined sugar cane or sugar beets having virtually all B vitamins, minerals, antioxidants, and other essential nutrients removed. Corn syrup is also a "white sugar," made from processed cornstarch and essentially devoid of other nutrients.
"White flour," analogously, is whole wheat flour minus its nutrient-packed wheat germ and fibrous bran. Nutritionally speaking, white flour is a ghost-like shadow of its original whole grain.
"White fat" can include rendered animal lard, vegetable oils "hydrogenated" to make them hard at room temperature, and refined fats such as cottonseed oil. Hydrogenation is a chemical process that transforms natural fats into more saturated trans-fatty acids that do not occur naturally and which are strongly associated with cardiovascular disease.
Foods having "whites" as their primary ingredients are frighteningly ubiquitous! Examples include soft drinks, breads, hamburger and hotdog buns, crackers, pasta, pastries and pastry fillings, pies, cakes, frostings, margarine and bread spreads, jellies, sweets and candies, frozen dinners, pizzas, snack foods, doughnuts, candy bars, and cookies-all of which are common snack and convenience foods. Indeed, many of these combine all three whites together-white sugar, flour, and fat! Furthermore, these foods frequently contain artificial colors, artificial flavors, preservatives, texturizing and processing agents, and other additives that further detract from their nutritional stature and your health.
whfoods.org
"White sugar" includes refined sugar cane or sugar beets having virtually all B vitamins, minerals, antioxidants, and other essential nutrients removed. Corn syrup is also a "white sugar," made from processed cornstarch and essentially devoid of other nutrients.
"White flour," analogously, is whole wheat flour minus its nutrient-packed wheat germ and fibrous bran. Nutritionally speaking, white flour is a ghost-like shadow of its original whole grain.
"White fat" can include rendered animal lard, vegetable oils "hydrogenated" to make them hard at room temperature, and refined fats such as cottonseed oil. Hydrogenation is a chemical process that transforms natural fats into more saturated trans-fatty acids that do not occur naturally and which are strongly associated with cardiovascular disease.
Foods having "whites" as their primary ingredients are frighteningly ubiquitous! Examples include soft drinks, breads, hamburger and hotdog buns, crackers, pasta, pastries and pastry fillings, pies, cakes, frostings, margarine and bread spreads, jellies, sweets and candies, frozen dinners, pizzas, snack foods, doughnuts, candy bars, and cookies-all of which are common snack and convenience foods. Indeed, many of these combine all three whites together-white sugar, flour, and fat! Furthermore, these foods frequently contain artificial colors, artificial flavors, preservatives, texturizing and processing agents, and other additives that further detract from their nutritional stature and your health.
whfoods.org
Tuesday, September 14, 2010
The Day After Tomorrow - David Brooks
Excerpt from link:
Throughout American history, in other words, there have been leaders who regarded government like fire — a useful tool when used judiciously and a dangerous menace when it gets out of control. They didn’t build their political philosophy on whether government was big or not. Government is a means, not an end. They built their philosophy on making America virtuous, dynamic and great. They supported government action when it furthered those ends and opposed it when it didn’t.
Throughout American history, in other words, there have been leaders who regarded government like fire — a useful tool when used judiciously and a dangerous menace when it gets out of control. They didn’t build their political philosophy on whether government was big or not. Government is a means, not an end. They built their philosophy on making America virtuous, dynamic and great. They supported government action when it furthered those ends and opposed it when it didn’t.
Sunday, September 12, 2010
Indymac! Pass it on...
They would like you to believe conspiracy theorists run amoke these days. Don't.
Ellijay, GA
The Blue Ridge Mountains are not the Rocky Mountains, of which I am more familiar, but they are beautiful in the upper elevations. This is a piece of them we shot on our way to the apple orchards in Ellijay. Wave back to H. :>
Monday, August 30, 2010
More than you want to know about tomatoes :>
I am a tomato fiend.
Love love love em!
I grow them, and am the only one who eats them -- all summer long.
Which is fine with me. That way I do not have to share. :>
Love love love em!
I grow them, and am the only one who eats them -- all summer long.
Which is fine with me. That way I do not have to share. :>
Friday, August 27, 2010
Is the nutritional value of protein lost through cooking and storing of food just as vitamins are lost?
Proteins are not lost during cooking as easily as vitamins; however overcooking and cooking at extremely high temperatures will denature proteins found in food. When cooked or agitated (as occurs when egg whites are beaten), proteins undergo physical changes called denaturation and coagulation. Denaturation changes the shape of the protein, decreasing the solubility of the protein molecule. Coagulation causes protein molecules to clump together, as occurs when making scrambled eggs. Overcooking foods containing protein can destroy heat-sensitive amino acids (for example, lysine) or make the protein more resistant to digestive enzymes. Refrigerating cooked foods will not further denature the proteins.
whfoods.org
whfoods.org
Sunday, August 22, 2010
Know what's good for cholesterol? Hmmm?
Friday, August 20, 2010
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