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Monday, 26 January 2015
Sunday, 18 January 2015
Thursday, 15 January 2015
7 Reasons To Grow Your Own Organic Vegetable Garden
During the last decades there has been a change towards mechanization and homogenization of farming, which uses pesticides, additives, herbicides, synthetic fertilizers and mass-production techniques. All this is clearly affecting mankind’s health, and new diseases are spreading rapidly amongst humans and animals (bird’s flu being the most recent one).
The World Health Organization produces reports to show how the use of chemicals and other products on food, coupled with the manufacturing processes involved, are actually a threat for our health.
If you have space for a few pots or even a small piece of land, it is a wise decision to grow your own organic vegetable garden. Today I’m presenting you with seven reasons for doing this:
1. You will have no additives in your vegetables. Research by organic food associations has shown that additives in our food can cause heart diseases, osteoporosis, migraines and hyperactivity.
2. There will be no pesticides or synthetic fertilizers used. These chemical products are applied to obtain crops all the time regardless plagues or weather conditions, and affect the quality of the vegetables. Besides, pesticides are usually poisonous to humans.
3. Your vegetables will not be genetically modified (GM). Antibiotics, drugs and hormones are used on vegetables to grow more and larger ones. One of the consequences of this practice are vegetables which look all the same and are usually tasteless. Besides, we end up consuming the hormones that have been used on the vegetables, with the potential risks for our health.
4. Eating your own organic vegetables will be much more healthy for you. They will not contain any of the products or chemicals named above, and they will be much more natural than any ones you would find at the supermarket. Your health will not be at risk because you will then know that nothing has been added to your vegetables.
5. Your own organic vegetables will be much more tasty. The use of pesticides, synthetic fertilizers, hormones and antibiotics make vegetables grow unnaturally and take the taste away from them. With organic vegetables, your cooking will be enhanced as their flavour will show fully.
6. Organic farming is friendly to the environment. Because you won’t use pesticides or other equally harming products on your vegetables, you will not damage the soil or the air with the chemical components.
7. When you grow your own organic vegetables you are contributing to your own self-sustainability and the sustainability of the planet. Small communities have been founded where members exchange products that they grow naturally, thus contributing to create a friendly and better place for us all.
In the end, eating organic products only means that we do not add anything else to them than they would naturally have. As you can guess, additives, fertilizers, pesticides or hormones are not components of naturally grown food. To better care for your health, grown your own organic vegetables -and a few pots is all you need.
The World Health Organization produces reports to show how the use of chemicals and other products on food, coupled with the manufacturing processes involved, are actually a threat for our health.
If you have space for a few pots or even a small piece of land, it is a wise decision to grow your own organic vegetable garden. Today I’m presenting you with seven reasons for doing this:
1. You will have no additives in your vegetables. Research by organic food associations has shown that additives in our food can cause heart diseases, osteoporosis, migraines and hyperactivity.
2. There will be no pesticides or synthetic fertilizers used. These chemical products are applied to obtain crops all the time regardless plagues or weather conditions, and affect the quality of the vegetables. Besides, pesticides are usually poisonous to humans.
3. Your vegetables will not be genetically modified (GM). Antibiotics, drugs and hormones are used on vegetables to grow more and larger ones. One of the consequences of this practice are vegetables which look all the same and are usually tasteless. Besides, we end up consuming the hormones that have been used on the vegetables, with the potential risks for our health.
4. Eating your own organic vegetables will be much more healthy for you. They will not contain any of the products or chemicals named above, and they will be much more natural than any ones you would find at the supermarket. Your health will not be at risk because you will then know that nothing has been added to your vegetables.
5. Your own organic vegetables will be much more tasty. The use of pesticides, synthetic fertilizers, hormones and antibiotics make vegetables grow unnaturally and take the taste away from them. With organic vegetables, your cooking will be enhanced as their flavour will show fully.
6. Organic farming is friendly to the environment. Because you won’t use pesticides or other equally harming products on your vegetables, you will not damage the soil or the air with the chemical components.
7. When you grow your own organic vegetables you are contributing to your own self-sustainability and the sustainability of the planet. Small communities have been founded where members exchange products that they grow naturally, thus contributing to create a friendly and better place for us all.
In the end, eating organic products only means that we do not add anything else to them than they would naturally have. As you can guess, additives, fertilizers, pesticides or hormones are not components of naturally grown food. To better care for your health, grown your own organic vegetables -and a few pots is all you need.
Sunday, 11 January 2015
Tuesday, 6 January 2015
Food Synergy The Key To A Healthy Diet
Over the years, people have viewed the health benefits of vitamins and nutrients found in food individually. Most nutrition studies have isolated beta carotene, calcium, vitamin E, lycopene, omega-3, among other nutrients, to study its individual health benefits in the body. However, the disappointing results of various research studies only strengthened the growing belief that there is more to food and diet than just the sum of its nutrient parts. David R. Jacobs, a professor of epidemiology at the University of Minnesota, argues in a recent commentary for the Nutrition Reviews journal that nutrition researchers should focus on whole foods rather than only on single nutrients. “We argue for a need to return to food as the source of nutrition knowledge.” Dr. Jacobs co-authored the article with Linda C. Tapsell, a nutrition researcher at the University of Wollongong in Australia.
According to Dr. Jacobs, nutrition science needs to consider the effects of “food synergy” — the notion that the health benefits of certain foods aren’t likely to come from a single nutrient but rather combinations of compounds that work better together than apart. “Every food is much more complicated than any drug,” said Dr. Jacobs. “It makes sense to want to break it down. But you get a lot of people talking in the popular press about carbohydrates and fats in particular as if they were unified entities. They’re not. They’re extremely complicated.”
When two scientists won a Nobel Prize in 1937 for identifying vitamin C as the essential component in citrus fruit that prevents scurvy, it somehow set the trend for the scientific community to focus on the health effects of biologically active single nutrients in foods. Nutrition researchers are breaking down the nutrients in food to identify its most potent benefits, such as beta carotene from carrots, lycopene from tomatoes, omega-3 from salmon, potassium from banana, among others. Foods rich in vitamin E have been widely considered as being good for the heart.
However, studies revealed that attributing the broad health benefits of a diet to a single compound is considered misguided. The idea that a diet rich in beta carotene and vitamin A can lower many types of cancer had been inaccurate based on the well-known 1994 Finnish study where smokers who took beta carotene were found to have an 18 percent higher incidence of lung cancer. In a similar study done in 1996, researchers gave beta carotene and vitamin A to smokers and workers exposed to asbestos. But the trial had to be stopped because the people taking the combined therapy showed markedly higher risks for lung cancer and heart attacks.
Since then, studies of other vitamins, notably vitamins E and B, have also failed to show a benefit. According to some quarters, vitamins are too often examined in sick people while the real benefit may be in preventing disease. On the other hand, Jacobs notes that the better explanation may simply be that food synergy, rather than the biological activity of a few key nutrients, is the real reason that certain diets appear to lower the risks of heart disease and other health problems.
So, when you are not sure what vitamins to take, just remember to have a nutrient-rich diet.
According to Dr. Jacobs, nutrition science needs to consider the effects of “food synergy” — the notion that the health benefits of certain foods aren’t likely to come from a single nutrient but rather combinations of compounds that work better together than apart. “Every food is much more complicated than any drug,” said Dr. Jacobs. “It makes sense to want to break it down. But you get a lot of people talking in the popular press about carbohydrates and fats in particular as if they were unified entities. They’re not. They’re extremely complicated.”
When two scientists won a Nobel Prize in 1937 for identifying vitamin C as the essential component in citrus fruit that prevents scurvy, it somehow set the trend for the scientific community to focus on the health effects of biologically active single nutrients in foods. Nutrition researchers are breaking down the nutrients in food to identify its most potent benefits, such as beta carotene from carrots, lycopene from tomatoes, omega-3 from salmon, potassium from banana, among others. Foods rich in vitamin E have been widely considered as being good for the heart.
However, studies revealed that attributing the broad health benefits of a diet to a single compound is considered misguided. The idea that a diet rich in beta carotene and vitamin A can lower many types of cancer had been inaccurate based on the well-known 1994 Finnish study where smokers who took beta carotene were found to have an 18 percent higher incidence of lung cancer. In a similar study done in 1996, researchers gave beta carotene and vitamin A to smokers and workers exposed to asbestos. But the trial had to be stopped because the people taking the combined therapy showed markedly higher risks for lung cancer and heart attacks.
Since then, studies of other vitamins, notably vitamins E and B, have also failed to show a benefit. According to some quarters, vitamins are too often examined in sick people while the real benefit may be in preventing disease. On the other hand, Jacobs notes that the better explanation may simply be that food synergy, rather than the biological activity of a few key nutrients, is the real reason that certain diets appear to lower the risks of heart disease and other health problems.
So, when you are not sure what vitamins to take, just remember to have a nutrient-rich diet.
Monday, 5 January 2015
Sunday, 4 January 2015
Saturday, 3 January 2015
Want to cultivate a vegetable garden? Here are some tips to get started! - NaturalNews.com
Click here to find out how to cultivate a vegetable garden:
Want to cultivate a vegetable garden? Here are some tips to get started! - NaturalNews.com
