by: Jon Rappoport
(NaturalNews) No matched groups. That’s the short answer. It’s a basic principle in scientific studies.
Whether it’s vegetables or humans, you create two matched groups that are as close to each other as possible in all relevant ways, and then you expose them to different protocols and record what happens.
For example, Washington State University did the right thing with strawberries. John Reganold and his colleagues took the same strain of berry and planted it in two plots of earth right next to each other. One patch was conventionally grown (with chemicals) and the other was raised organically.
Same soil, same weather, same strain of berry. The result? The organic strawberries had higher nutritional content.
In the recent infamous Stanford study that is raising a ruckus, the conclusion was: conventional and organic food are nutritionally equal. But no planting of food was done. No study was done at all, in fact. It was a review of prior published studies, and there is no indication that those prior studies handled crops the correct way, as the Washington State strawberry researchers did.
Therefore, it’s not science. It’s perhaps cogitation, contemplation, comparison, but it’s not science.
Sorry. Try again. Try again to raise doubts about organic food, try to label people who want organic food as cultists, try to make a sociological point, try to save the world with GMOs. Whatever. You failed this time. You may have served Big Biotech, but again, that has nothing to do with science.
How about the recent “golden rice” study in China? There is quite an uproar about that one, too. It appears two dozen children were taken into the protocol and fed GMO rice without informed consent. One Chinese health official has been suspended while an investigation is done.
The point of the study was to show that this engineered form of rice could save millions of lives in poverty-strickened lands, where people have an acute Vitamin A deficiency.
The golden rice, injected with viral genes and daffodil genes, produces beta-carotene, and the body makes that into Vitamin A.
Well, there are a few unannounced problems here as well. First, if the rice is polished, the sector of the grain where the beta-carotene is stored is wiped away. But the bigger issue is the human diet itself, the requirements for basic survival.
To put it simply, no one absorbs and uses Vitamin A or any other vitamin productively when they are eating nothing but rice, when they are deprived of a minimal diet, when they are chronically living in a near-starvation zone.
So to claim that golden rice can save millions of lives is sheer folly and criminal fraud.
Now, if instead of planting miles of golden rice (to eventually benefit Big Biotech’s bottom line), you planted ordinary green vegetables, you might achieve uptake of some Vitamin A. But that’s too easy and too real. It’s not exotic. It’s not “sophisticated.” It’s not technocratic.
Actually, if the golden rice “solution” is implemented in a big way all over the impoverished and starving Third World, it could rightly be called depopulation. Because that’s what it will be.
People need to eat varied food to survive. That’s not hard to understand. They need calories and protein. They need a number of vitamins and minerals in their food. They need clean water. They need land on which to grow this food—rather than being crowded into cities while big agribusiness corporations, who have stolen their farms, plant coffee and other cash crops for export out of the country.
This is not high-tech knowledge, either. Half of what big agribusiness does is spout pseudo-scientific propaganda to overwhelm basic common sense and obscure their crimes of theft and murder.
Murder? Yes. What would you call it, when the Monsantos of this world push a land-grab solution (that doesn’t work) on populations, when the people need to use the same land to grow a variety of food, in order to survive?
The author of an explosive collection, THE MATRIX REVEALED, Jon was a candidate for a US Congressional seat in the 29th District of California. Nominated for a Pulitzer Prize, he has worked as an investigative reporter for 30 years, writing articles on politics, medicine, and health for CBS Healthwatch, LA Weekly, Spin Magazine, Stern, and other newspapers and magazines in the US and Europe. Jon has delivered lectures and seminars on global politics, health, logic, and creative power to audiences around the world.
About the author:
The author of an explosive new collection, THE MATRIX REVEALED, Jon
was a candidate for a US Congressional seat in the 29th District of
California. Nominated for a Pulitzer Prize, he has worked as an
investigative reporter for 30 years, writing articles on politics,
medicine, and health for CBS Healthwatch, LA Weekly, Spin Magazine,
Stern, and other newspapers and magazines in the US and Europe. Jon
has delivered lectures and seminars on global politics, health, logic,
and creative power to audiences around the world.
Tuesday, August 07, 2012 by: Alexandra Du Toit, TRUE Earth Mama
(NaturalNews) Sprouts are a miracle food. As a ‘living’ food, sprouts continue to grow higher in nutritional value after being harvested. Sprouting is the process of germinating seeds to be eaten raw or cooked. When seeds are soaked, the dormant seeds turn into a nutritional powerhouse. For instance, when peas are dry they have no Vitamin C; however, when sprouted for 48 hours, they provide more Vitamin C than fresh oranges while Broccoli sprouts help protect the body against cancer. A salad made from an assortment of sprouts, compared with the traditional lettuce salad, provides five times as much protein, six times as much Vitamin C and seven times as much of the B Complex Vitamins and costs less than half as much.
The most powerful enzyme-rich foods are sprouts. Sprouting seeds, grains and legumes, increases their enzyme content as much as 43 times more than non-sprouted foods. The enzymes boost the life-giving activity in our body while helping our body digest the nutrients in our food.
Sprouts have the highest concentration of nutrition per calorie of any food. The nutritional content of sprouts is many times greater than the original food value of the seeds and beans from which they sprout. Sprouts contain an abundance of anti-oxidants that prevent harm to our DNA while protecting us from the ongoing effects of aging. Another benefit to eating sprouts is that there is no preparation time. They require no cleaning, peeling, or chopping. There are numerous nutritional benefits as well as many ways to use your homegrown sprouts.
The seeds can be germinated at any time of year indoors.
Select a sprouting vessel: Many different types can be used but one simple vessel is a glass jar with a piece of mesh screen secured over its rim with a food grade rubber band. There are tiered clear plastic sprouters available allowing a number of seeds, beans, and nuts to be sprouting at the same time. Whatever vessel you choose, water must be allowed to drain from it because sprouts that sit in water rot quickly.
The seeds, beans or nuts are moistened with clean water twice a day. Each seed, bean or nut has its own ideal sprouting time but usually after three to five days they are ready to eat!
If left longer, they will develop leaves and turn into bay greens, which are also edible and nutritious.
Sprout growth can be slowed or halted by refrigeration.
The five rules of sprouting
1. Rinse them often.
2. Keep them moist, not too wet.
3. Keep them at room temperature, not too cold or hot.
4. Give them plenty of breathing room.
5. Don’t overfill one container.
Sprouted almond milk recipe
Sprout organic almonds for a couple days until you see a white tip at the end.
Remove skins; if they do not come off easily, pour hot water and let cool and they should come off.
One part almonds to three parts clean water.
Blend almonds and water (you can add raw honey, agave, maple syrup or vanilla to improve taste).
Pour blended liquid through a cheese cloth or strainer with small holes.
Making your own organic sprouted almond milk is much cheaper than store bought almond milk and you know what’s inside. Children love it too!
Sources for this article include:
Kale is often referred to as the ‘Beef’ of a Plant-Based diet. Read below about it’s numerous health benefits and also how it compares to Beef in regard to creating a sustainable planet:
Sunday, May 27, 2012 by: Willow Tohi
While there’s no official definition of the term superfood, the generally implied idea is a fruit or vegetable that is particularly nutritious and beneficial to your overall health and wellness, with high phytonutrient content. By that definition, kale should have a spot in the top ten. If you want to be healthy, there’s no avoiding the leafy green vegetables, and kale is one of the most nourishing.It is a good source of calcium, magnesium, vitamin A, vitamin C, fiber, iron, folic acid, amino acids, antioxidant flavonoids, and lutein. It is easy to prepare, versatile, and delicious.
Conversely, environmentalists cite meat production as one of the top ten contributors to climate change. There are 7 billion people on the planet and 55 billion large animals that are raised for food each year making lots of waste and stretching resources. Which is why the famous author ofThe Omnivore’s Dilemma, Michael Pollan, suggested “Meatless Mondays” in the first place. He says, “By departing even modestly from the Western diet, we could reduce our chances of getting coronary heart disease by 80%, type 2 diabetes by 90%, and colon cancer by 70%.”
So eating meat sparingly, as a side-dish, is good for your body, your pocketbook, and the environment.
Some comparisons between beef and kale:
Organicauthority.com’s Jill Ettinger had these reasons to try kale:
1.Sustainability.Kale grows to maturity in 2 months. Meat cattle mature between 18 – 24 months of age. One pound of beef takes 2400 gallons of water and 16 pounds of grain.
2.Anti-inflammatory.The consumption of animal proteins is a major cause of autoimmune disease, heart disease and arthritis. The nutrients in kale make it anti-inflammatory. It is so nutrient-dense is can actually reverse some of these conditions.
3.Iron.Per calorie, kale has more iron than beef.
4.Fiber.Needed daily, few Americans get enough. Ongoing fiber deficiency is linked to many diseases, including digestive disorders, cancers, and heart disease. Most Americans get their protein from animal sources, which provide no fiber. Kale provides about 5% of the RDI per serving, along with two grams of protein.
5.Calcium.Despite high consumption of beef and dairy products in this country, we still have some of the highest rates of bone loss and bone health problems (such as osteoporosis) in the world. Kale has a more bio-available form of calcium than dairy, and contains more calcium per calorie than milk. It also has magnesium, which is necessary to use calcium.
6.Omegas.Mainstream meat products do not have the essential fatty acids we need for good health. Each serving of kale has more than 120mg of omega-3 fatty acids and more than 90mg of omega-6 fatty acids.
7.Immunity.Kale is a rich source of vitamins and minerals that nourish and support the liver, aid digestion and help to naturally detox the body. Factory farm meats and dairy products only lend to the scary and growing problem of Superbugs and resistant bacteria.
Tips for adding kale to your diet
Kale is considered a winter crop, even though it is available year round. The cold makes it sweeter; if it wilts or turns brown it may become bitter. It is easy to grow yourself. There are several varieties of kale: the most common is green (curly-leaf) kale, dinosaur kale and red Russian. The smoother leafed varieties are milder in taste.
Store kale for a week in the crisper, but remember that it gets stronger as it is stored. To store longer, wash, dry, mince or chop (pitch tough stems), and freeze. It thaws quickly and can be used like raw kale.
Eat kale raw, in a salad, use it as a wrap, or juice it or add it to a smoothie. Kale can be blanched, boiled, braised, sauteed, steamed or stir-fried. People prepare it in a similar manner to chard or collards: season with brown rice or umeboshi vinegar, soy sauce, tamari or sesame oil, to name a few. Substitute for spinach or cabbage in recipes.
If taste is an issue: mince finely and add to recipes, like parsley. Stir into bean, egg, pasta, potato, tuna, vegetable salads or soups, stews and sauces. Sprinkle on pizza; stir into scrambled eggs, lasagna, burritos or quesadillas; the list is endless. It will add color and nutrition to most anything.
If you haven’t seen these already, here are four great Food Documentaries that you should watch immediately 🙂
Wednesday, May 16, 2012 by: John McKiernan
(NaturalNews) It is a strange fact that we know so little about the food we eat and where it comes from. We simply go to the grocery store and pick out what we need without a thought to where it comes from or how it’s grown or made. The four documentaries in this article give us insight, not only into how our food reaches the grocery store, but also to how our society has changed as a whole with centralized and industrialized food systems.
When watching these documentaries it becomes clear that the majority of the health problems we face in this country are directly caused by the foods we eat. We now live in a world where where we are surrounded by toxins, from the food we eat and the water we drink eat to the air we breathe. Each of these documentaries has unique elements that touch on different aspects of food, medicine, healthcare, disease, and how to live healthy.
Food Inc. is a great place to start because it steps back and presents a complete picture of our food system. This documentary explains how large corporations like Monsanto have done a complete overhaul of agriculture and farming. Their primary focus is efficiency rather than quality of food. This way of thinking has created problems that didn’t used to exist. The corporations then solve these problems with high tech fixes which in turn cause their own problems. It’s a vicious cycle that takes us further and further away from nature’s design. From GMO’s to fast food to the FDA, this film covers it all.
Food Matters is a film that takes a closer look at the fundamental problems we face in our current healthcare system. We have a pill for every ill. The theme of this film can be summed up by Hippocrates – “Let thy food be thy medicine and thy medicine be thy food.” Nutritionists and world renowned physicians, including Charlottle Gerson, share their knowledge about how the nutrients in organically grown produce can cure and prevent everything from common illness to late stage cancer.
This documentary features many stand out speakers. One of which is Joel Salatin, a farmer that has defied the flawed principles of monoculture and corporate farming. His farm consists of varied species of plants and animals, all of which thrive together in harmony as nature intended. He clearly speaks from a lifetime of experience as he eloquently depicts the flawed logic behind the centralized and industrialized food system. Joel is also featured in the documentary Food Inc. Fresh really drives home the idea that the more a food substance is processed the less nutritious it becomes.
The Gerson Miracle
This documentary is an absolute must watch for anyone who is suffering from cancer or knows someone who has cancer. The Gerson Miracle films and tells the stories of actual cancer patients; from their unsuccessful chemotherapy and surgeries to their miraculous recoveries at the Gerson healing centers. The Gerson therapy is an all-natural cancer treatment that involves drinking large quantities of vegetable juice prepared in a very specific way. Anyone who has given up hope in western medicine needs to see this film.
Each of these inspiring and powerful films features brilliant individuals who give it to us straight with concepts that just make sense. These aren’t your typical boring documentaries. You’ll be amazed by some of the facts you hear and some of the things you see. After watching them you’ll have the understanding and the knowledge to make a difference in your health, your life, and the lives of your family.
Sources for this article include:
About the author:
John Mckiernan is a health and fitness writer. He is the owner ofhttp://Supplementhelper.com/where he writes about supplements, health, fitness and more.
Did you know that Parsley is a blood purifying Superfood?
(NaturalNews) Parsley is considered the world’s most popular garnish. Parsley was originally cultivated in Europe and the Middle East but has become a staple in American cuisine. This herb has remarkable healing and blood purifying benefits that classify it as a superfood.
Parsley has been revered throughout history and used for both culinary and medicinal purposes. The Greeks made crowns of parsley to bestow upon their sports champions. It was used for the Hebrew celebration of Passover as a sign of rebirth in the spring. The Romans used it to deodorize corpses before funerals.
It contains a unique combination of nutrients that make it a powerful superfood. The volatile oil compounds myristicin, limonene, eugenol, and alpha-thujene have been shown to inhibit tumor cell formation. Additionally, parsley is rich in flavonoids-including apiin, apigenin, crisoeriol, and luteolin that have strong anti-oxidant properties.
Parsley also contains about three times the amount of vitamin C by volume as an orange. Vitamin C is extremely important for healthy immune function and youthful skin & joints. Additionally, it contains carotenoid anti-oxidants lutein and zeaxanthin which enhance eye function and help the body neutralize damage from UV radiation.
Super rich in chlorophyll
Parsley is super rich in chlorophyll, the energy producing substance that gives herbs and plants its characteristic green color. Chlorophyll helps to alkalize the body, purify blood, and form new red blood cells. In addition, the chlorophyll and flavonoids in parsley help to enhance cellular glutathione formation. Higher levels of cellular glutathione allow the body to detoxify and heal more effectively.
Through these properties, parsley is able to improve cellular oxygenation properties. Increased oxygenation = increased cellular energy = increased detoxification & healing mechanisms.
Parsley is a fantastic source of folic acid which is extremely crucial for its ability to reduce homocysteine levels. Homocysteine is an inflammatory mediator that is linked with cardiovascular disease and brain degeneration. Folic acid is also important for pregnant women as it plays a critical role in fetal development. It is also an important nutrient for cancer prevention.
Parsley is also known as a powerful diuretic that reduces blood pressure and enhances kidney function. In particular, parsley increases sodium and water excretion thru urine and increases potassium reabsorption into the kidneys. This is particularly useful for anyone with poor circulation, swelling, cellulite, and other cardiovascular problems.
Juiced parsley is also believed to stimulate uterine contractions during labor. This juice has also been used to enhance skin and hair texture. It is also thought to reduce inflammation and mucous formation throughout the body. This is why many individuals see results using parsley to reduce symptoms of asthma, allergies, bronchitis, & urinary tract infections.
The rich chlorophyll content is also a great body odor and breath freshener. Chlorophyll acts as an anti-mutagen and it reduces odor causing bacteria which are responsible for producing bad breath and body odor. Parsley combines well with garlic and onions and reduces the strong pungent body odor these sulfur rich foods are known to cause.
Parsley dipped in apple cider vinegar is especially useful for reducing body odor and improving digestive function. The natural acids, chlorophyll and enzymes present in this food combination synergize to enhance the intestinal microflora. This is one of the best aids for neutralizing acid reflux, gas and bloating.
Sources For This Article Include
About the author:
Dr. David Jockers owns and operates Exodus Health Center in Kennesaw, Ga. He is a Maximized Living doctor. His expertise is in weight loss, customized nutrition & exercise, & structural corrective chiropractic care. For more information go towww.exodushc.comTo find a Maximized Living doctor near you go towww.maximizedliving.comDr. Jockers is also available for long distance phone consultations to help you beat disease and reach your health goals
Why Kale is the New Beef…
Written by Jill Ettinger
Like the saying goes, the only constant is change. We may resist it all we want, but Time and its inevitable evolution of everything in its path is unaffected by our attempts to stop it. The resulting trajectory of humanity’s nascent ascent appears to be positioning itself to sweep us into progressive new times, especially where our food choices are concerned, as nearly 7 billion people are now standing on the little scraps of land that we share with some 55 billion rather large animals raised for food each year. (As another famous saying goes: This town ain’t big enough for the both of us.) So, beef (and all factory-farmed meat) may be going from rib-eye to relic as we transition to a greener world… literally—as in leafy, green vegetables.
Environmentalists cite meat production as one of the biggest contributors to global warming, and the USDA’s new food pyramid (MyPlate) suggests the healthiest choice is making vegetables and fruit the biggest part of every meal by reducing consumption of animal proteins. Kale is far more nutritious than other leafy greens, but these seven reasons why it is such an important futurefood may just surprise you.
1. Anti-inflammatory: Inflammation is the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of animal products. Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses.
2. Iron: Despite the myth that vegetarians are anemic, the number of non-vegetarians with iron-deficiencies is on the rise. Per calorie, kale has more iron than beef.
3. Calcium: Dairy and beef both contain calcium, but the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy.
4. Fiber: Like protein, fiber is a macronutrient, which means we need it every day. But many Americans don’t eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. Protein-rich foods, like meat, contain little to no fiber. One serving of kale not only contains 5 percent of the recommended daily intake of fiber, but it also provides 2 grams of protein.
5. Omega fatty acids: Essential Omega fats play an important role in our health, unlike the saturated fats in meat. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids.
6. Immunity: Superbugs and bacteria are a serious risk to our health. Many of these come as a result of factory farm meat, eggs and dairy products. Kale is an incredibly rich source of immune-boosting carotenoid and flavanoid antioxidants including vitamins A and C.
7. Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of grain, 11 times as much fossil fuel and more than 2,400 gallons of water.
Keep in touch with Jill on Twitter @jillettinger
I like how Vivapura defines what Superfoods are. Here is how they put it:
Defining a rEvolution
Superfoods (soo⋅per⋅füds, n): 1. Plant-based foods that boast extraordinary energizing and healing properties due to their abundance and density of antioxidants, vitamins, minerals, enzymes, proteins, and other vital nutrients. 2. Something with outstanding qualities that sustains and stimulates the body, mind and soul (i.e.: love, sun, pure water, joy) 3. Foods that nourish Super Heroes, those who boldly dare to Be the Change they wish to see in the world.
What is a Superfood? It is a super food! “Superfoods” are those plant-based foods that are considered the most nutritionally dense on the planet. They are indigenous and heirloom species that are grown in highly mineralized soils and irrigated with pure water. They are either organically cultivated in harmony with the Earth or wild-crafted from a fully intact native ecosystem. Superfoods boast specific, unique, concentrated, healing properties – antioxidants, minerals, enzymes, assimilable proteins, etc. – delivering unadulterated, high-level nutrients to the body in a way that is easily assimilable and immediately effective. It is recommended that you eat Superfoods in their live or raw state so that you receive the full benefit of their inherent nutrients and natural vitality.
Vivapura Superfoods are ALWAYS . . .
RAW. Unadulterated. Nutrient Dense. Vibrant Life Force.
ORGANIC or WILD-CRAFTED. In Harmony with Earth. Healing for People.
ETHICAL. Vegan. Sustainable. Fairly Traded.
What can Superfoods do for You?
Are you ready to have more energy, a clearer mind, and a more fine-tuned perception of your inner experience? One of the important keys to attaining this divine birthright is nutrition – how we fuel our lives.
When we give our body the super charged fuel that it needs to not only survive, but actually thrive, we begin to experience life as it was meant to be lived – Energized, Clear, and Radiant. Superfoods are an excellent step in transforming your lifestyle toward total well being and a key factor in sustaining your vitality.
Superfoods are so packed with the energy we are truly craving. By fueling our body with foods that offer a consistent source of long term energy, we are more supported to release old addictive food habits that were aimed at achieving high energy but eventually made us crash – you know the culprits – sugar and caffeine. End the cycle of unbalanced highs and unproductive lows forever!
Superfoods are the most effective way to achieve optimal nutrition and therefore your highest expression. Nourish and Rejuvenate your body, mind, and spirit with abundance . . . and then witness who you become!
Here’s Vivapura’s Mission via their website.
Nutrition On A Mission:
1. We provide the purest, highest quality raw, organic, ethical, plant-sourced superfoods available anywhere on the world market.
2. We support our Earth Family to Live Pure – nurturing the vibrant well being of body-mind-spirit for every individual.
3. We contribute integrously to society – through sacred commerce, ethical business practices and community support – We call this Business as a Path of Consciousness.
4. We participate in the stewardship of the Earth – co-creating a healthy, balanced market that ensures organic farming and wild harvesting are economically viable and sustainable.
5. We are a catalyst for nourishment on all levels, especially to spark the Awakening of Consciousness.
Our Uncompromising Criteria:
At Vivapura, we know that for a food to truly be a superfood it must be the highest quality available on the planet. We bring you only the best. This is our passion.
Each Vivapura Superfood must meet three major criteria:
It is our commitment to bring you truly raw foods. In order to glean the maximum superfood effect, it must be raw – unadulterated by excessive heat. This preserves all the enzymes and nutrients that offer you their vitality and healing properties.
Organic is simply better for human biology and Earth ecology. Eating organic foods eliminates harmful pesticides, herbicides and chemical fertilizers form polluting soils and waters. And our own bodies, being a sensitive natural ecosystem, function best free from these pollutants as well. Did you know organic foods have about 10 times the nutrient value as conventionally grown foods? And wild harvested foods can have 100 times the nutrient value! You definitely get more value for your dollar. And the harvesting practices encourage virgin lands to remain as such, rather than being clear cut for practices such as ranching which is environmentally and economically devastating. What will you choose?
Not only are Vivapura superfoods good for you, they are good for everyone. We import “fair trade” certified foods whenever possible, ensuring that each person involved in the production of the food is provided a fair wage and humane working conditions. This has an extremely positive impact on developing cultures and our own hometown. All of our superfoods are vegan – free from animal products which most often involve cruel “husbandry” practices. And when we deliver Vivapura products into your hands they are carefully wrapped in natural, biodegradable, recyclable, plant-based packaging free from leaching toxins. That just makes ethical and aesthetic sense.
Once we are certain that the foods we offer you are the best available according to these criteria, we go the next step. How was the food transported? When was it harvested? Will it stay fresh? Is it an heirloom variety? Is it the finest available on the market? Is it packaged for freshness, ecological respect, and convenience. When the answers to these questions are astoundingly positive, then we make the commitment to bring this food directly to you, to ignite and sustain your passion for the finest foods on Earth.