Dirty Dozen: EWG Reveals List Of Pesticide-Heavy Fruits And Veggies
While I was looking in Paul Pitchford’s Healing with Whole Foods book, I found 2 useful things. One is to soak all fresh fruits in vegetables in a mixture of 1 Tbsp apple cider vinegar per gallon of water for 15 minutes to get rid of parasites. Although that means more work frankly.
The other is that if first thing in the morning before you eat anything else, you thoroughly chew (to liquid) 1/4 cup uncooked brown rice, it will remove accumulated material and parasites from your intestines. It says you can soak the rice overnight if you have soft teeth. He also says you need to do it at the same time as a regeneration diet which is basically the way we all eat – no meat, sugar, coffee, white flour. He doesn’t say how many days or weeks (but I skimmed). I tried the rice yesterday and today and my stomach felt good so I will try to do it for one week. You aren’t supposed to eat for 3 hours after but I think tea is okay
Oxidation occurs when fruits and vegetables are cut and exposed to the air. When you cut into a fruit or vegetable, the cells are severed, causing them to release enzymes, and be exposed to the outside air. Oxidation causes discoloration–usually a browning or darkening of the flesh–of fruits and vegetables. Although fruits and vegetables that are discolored due to oxidation are usually still perfectly edible, you can stop oxidation using a few simple methods.
Read more: How to Stop Fruit & Vegetable Oxidation | eHow.com http://www.ehow.com/how_5753078_stop-fruit-vegetable-oxidation.html#ixzz1J2lt2B5R
A freshly-cut apple turns brown, a bicycle fender becomes rusty and a copper penny suddenly turns green. What do all of these events have in common? They are all examples of a process called oxidation.
Oxidation is defined as the interaction between oxygen molecules and all the different substances they may contact, from metal to living tissue. Technically, however, with the discovery of electrons, oxidation came to be more precisely defined as the loss of at least one electron when two or more substances interact. Those substances may or may not include oxygen. (Incidentally, the opposite of oxidation is reduction — the addition of at least one electron when substances come into contact with each other.) Sometimes oxidation is not such a bad thing, as in the formation of super-durable anodized aluminum. Other times, oxidation can be destructive, such as the rusting of an automobile or the spoiling of fresh fruit.
When it involves oxygen, the process of oxidation depends on the amount of oxygen present in the air and the nature of the material it touches. True oxidation happens on a molecular level — we only see the large-scale effects as the oxygen causes free radicals on the surface to break away. In the case of fresh fruit, the skin usually provides a barrier against oxidation. This is why most fruits and vegetables arrive in good condition at the grocery store. Once the skin has been broken, however, the individual cells come in direct contact with air and the oxygen molecules start burning them. The result is a form of rust we see as brownish spots or blemishes.
Listening to a weekly NPR show yesterday (2.19.2011), Dr. Zorba Paster in his “Medical Mythbusters” section,answers a listener who asked if freezing your fruits or vegetables was “bad” for them.
Listen to this excerpt at 43:30 minutes into the show.
He says, “Absolutely not!” That, actually, freezing them is a GREAT idea for anything that you’re not going to use right away – that, in fact, “flash-frozen” fruits and veggies have been shown to have maybe 50% MORE nutrition than if they sit around on your counter for a few days, losing nutritive value by the day.
I believe he said that this applies more to vitamins than to minerals, because minerals don’t “break down” like vitamins do, or something like that, but I’d have to listen to it again to be sure…
Anyway, putting them in your fridge SLOWS the nutritive loss, but freezing STOPS it till you’re ready to eat them.
a long and comprehensive book and every property of fruits and vegetables, and the benefits of juicing
Find your ailment and what juice will heal it!
(NaturalNews) Zinc is a naturally-occurring mineral necessary for human survival. There are ample raw, plant-based dietary sources of zinc that can help ensure one consumes enough zinc to fuel essential bodily processes.
Zinc is necessary for human life and health. It plays important biological roles by assisting with cell division, assisting with sexual maturation, and ensuring that the body produces the enzymes it needs in order to function. Zinc also has antioxidant properties which help prevent effects of aging and promote speedy healing. Zinc may also help alleviate cold symptoms. Men can ensure good prostate health by being sure to consume the recommended daily allowance of zinc. Zinc supports proper eye function and may improve vision.
Minerals are best absorbed as part of one’s diet, rather than via a supplement. While meat and dairy products contain high concentrations of zinc, there are numerous raw and plant-based dietary sources of zinc. Zinc content depends on the levels of the mineral present in the soil where foods are grown. Raw organic seeds and seed butters, including pumpkin, chia, hemp, sesame, sunflower, and poppy, help to supply the body with the essential zinc that it needs. Pumpkin seeds in particular have one of the highest concentrations of zinc in plant-based foods. Organic, raw fresh rolled oats also provide a good source of dietary zinc. Organic, raw nuts, such as cashews, almonds, and Brazil nuts, also contain significant amounts of zinc.
Most fresh fruits contain zinc, with avocados, raspberries, apricots, blackberries, dates, longan berries, and pomegranates providing especially good sources of the mineral. Organic dried fruits, such as dried peaches, plums, currants, bananas, and figs are also a good source of zinc. Many vegetables also contain zinc. Asparagus, brussels sprouts, peas, pumpkin, and chard are all good sources of dietary zinc.
Superfoods such as spirulina, maca, raw cocoa powder, and bee pollen are also good sources of zinc.
Adequate levels of zinc ensure normal immune function. Zinc deficiency has diverse and significant health impacts and should be avoided. The recommended daily allowance of zinc is eleven milligrams per day for men, and eight for women. Pregnant and lactating women should consume eleven milligrams of zinc daily. The body does not absorb all of the zinc consumed in food, so it is especially important to consume enough zinc to ensure good health.
To ensure that one is eating enough zinc, try eating a bowl of raw, organic oatmeal with dried figs and fresh berries, raw crackers with pumpkin seed butter, raw tahini and carrots, or a glass of nut milk.
About the author
Alex Malinsky aka RawGuru is an award winning chef and one of the leading experts in the field of raw food
Does freezing raw fruits and berries kill their enzymes? by Monique N. Gilbert
« on: July 02, 2006, 04:56:02 PM »
Does freezing raw fruits and berries kill their enzymes?
By Monique N. Gilbert, B.Sc.
Bachelor of Science degree, Certified Personal Trainer/Fitness Counselor, Health Advocate, Recipe Developer, Soy Food Connoisseur and the author of: Virtues of Soy: A Practical Health Guide and Cookbook.
This is an archived Q&A. The following information might not be up-to-date.
Question: Could you please tell me if freezing raw berries and fruits kills the enzymes in the same manner that heat does? Thank you very much.
Answer: No, freezing raw berries, fruits and vegetables does not kill the enzymes contained in these foods like heat does. A vast majority of the enzymes stay intact. According to Ron Radstrom of Health Freedom Resources, only “some of them are destroyed (20 to 30%) but not the same amount as cooking. The quicker you freeze them the better and thawing them out gently is easier on the cell walls.”
Fresh raw berries, fruits and vegetables are the best choice in obtaining essential nutrients and enzymes. The next best is frozen, especially if they are frozen immediately after they are picked.
Frozen fruits, berries and vegetables are often more nutritious than produce that has been shipped a long distance. In order to transport well, produce
needs to be picked before they fully ripen to minimize bruising. Plus, with the time involved transporting produce cross-country, what you think are fresh fruits, berries and vegetables may actually be 1-2 weeks old, if not more. This causes them to lose much of their nutrients. On the other hand, frozen produce is usually frozen right after it has been picked, thus preserving many of their nutrients and enzymes. To ensure that your berries, fruits and vegetables are of the highest quality, try to buy locally grown fresh produce whenever possible.
For more information about holistic health, natural nutrition, raw foods and herbs, visit the Health Freedom Resources website at http://www.healthfree.com or contact Ron by e-mail at email@example.com.
Did you know that Ann Wigmore says, if you put rejuvelac in your smoothies, and wash your fruits and veges with it, it removes ALL traces of bacteria!!!!
And she says to put a piece of wheatgrass in your drinking water, and your water you wash everything with!
(NaturalNews) Roll back father time and keep your skin younger, smoother and healthier with these foods, and remedies.Always remember the purple, red fruits!
Healthy Fruits for the Skin:
* The pomegranate’s power comes from ellagic acid, a polyphenol antioxidant found in red wine and green tea. Ellagic acid has been shown in some studies to neutralize free radicals more effectively than polyphenols found in green tea and red wine.
* The top vitamins for the skin are vitamins A, B2, B3, B6, B12, C and E. Blackberries have all six, including abundant A, C, and E.
* Dark skinned grapes contain resveratrol, an important compound for anti-aging as well as plenty of vitamin C and other good vitamins and nutrients. For maximum benefits, choose seeded grapes and eat or juice seeds and all.
* Though terribly over-hyped with some online products and MLM weight-loss schemes, acai is indeed a super healthy juice loaded with anti-oxidants and nutrients that have many benefits, including benefits for the skin.
* Blueberries are considered to be among the top three healthiest juices, along with pomegranate and acai.
* Raspberry, dark cherry, apple and strawberry are all very healthy juices loaded with antioxidants, vitamins and nutrients for the skin and overall health.
* Though not a fruit, carrots and carrot juice are loaded with vitamin A, which is an essential nutrient in maintaining healthy skin.
Some Other Skin Care Suggestions:
* Shiitake mushrooms contain antioxidants that block proteins known to cause cell breakdown. They provide chemical exfoliation and they also contain kojic acid, which has a lightening effect on age spots and discoloration, making skin appear brighter over time.
* Pumpkins contain ample carotenoids, which are derivatives of vitamin A. Pumpkin seeds are a good source of zinc and have been used as a natural remedy for acne. Studies show that zinc has an effect similar to that of the common antibiotic tetracycline.
* Vitamin B7 (Biotin) is necessary for cell growth, the production of fatty acids, and the metabolism of fats and amino acids.