Organic Milk Is A Good Healthy Food Option

By Albert Kang

There are many researches made comparing the benefits of organic milk with those of conventional milk. Every research points to the fact that organic milk has more benefits than non-organic milk. In 2005, during the annual conference of the Soil Association in Newcastle, a research study revealed that organic milk has higher levels of omega 3 essential fatty acids, antioxidants and vitamin E.

Most health enthusiasts know that Omega-3 is essential for the body to maintain healthy growth. It also helps reduce the heart from being affected by diseases. It helps people with eczema to fight inflammations caused by the skin disease. Studies also confirm that the levels of antioxidants, Lutein and Zeaxanthine, in organic milk are two to three times higher than those found in conventional milk.

The vitamin E in organic milk is obviously high because the organically raised cattle, graze on fresh grass, grass clover silage found in clover pastures. The scientists confirm that organic milk has 50 percent more vitamin E than that found in conventional milk. The beta carotene levels in organic milk are as high as 75 percent as compared to ordinary milk.

Organically raised cattle are healthier because they have 500 percent more Conjugated Linoleic Acid (CLA) than that of conventionally raised cattle. Such naturally produced CLA provides the cattle with better immunity against diseases, good muscle development and better metabolism rates. Recent scientific researches also indicate that the human body can benefit from CLA as it is good for cancer prevention. The human body does not produce CLA and so regular consumption of organic milk will help in keeping the body healthy.

In Europe, their scientists discover that mothers who consume organic milk and have around 50 percent more amount of Rumenic acid, also known as Bovinic acid in their milk.

In 2004, the USDA Pesticide Data Program (PDP) has discovered that the synthetic chemical pesticide, Pyrethroid is found in 24 percent of the non-organic milk samples. Whereas the organic milk samples do not have any of this pesticide residues. Carbofuran, another pesticide is found in 8.8 percent of the non-organic milk while the organic samples have zero amount.

From all these, we learn that organic milk definitely has its advantages as compared to the conventional milk. Apart from the health benefits for human beings, consuming organic milk also encourages the farmers to raise cattle the organic ways. These are free-range cattle and they are allowed to graze freely in clover and grass pastures. So, if at all possible, consume organic milk.

Easy Ways To Make Your Everyday Meals Healthier And Tastier

By Jessie Price, EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook

If your eating habits are anything like those of most Americans and you are looking for the simplest advice possible we would tell you to eat more vegetables, fruits and whole grains and less of just about everything else. But if you’re ready for just a bit more guidance, our 10 principles of healthy cooking will get you started:

1. Use smart fats. Not all fat is bad. Opt for unsaturated (e.g., olive oil) over saturated fats such as butter. But still use them in moderation because all fats are loaded with calories.

2. Go unrefined. Pick whole grains over refined grains. Whole grains like brown rice and bulgur have their bran intact and thus have more fiber, B vitamins, magnesium, zinc and other nutrients.

3. Eat more fruits and vegetables. Most people don’t get enough! Aim for 5 to 13 servings of fruits and vegetables a day. Pick produce in a variety of colors to get a range of antioxidants and vitamins. A serving size is 1⁄2 to 1 cup depending on the fruit or vegetable.

4. It’s not all about the meat. Meat is a great source of protein but it’s also a big source of saturated fat in many people’s diets. So eat small amounts of lean meat, fish and poultry. Fill up the rest of your plate with healthy vegetables and whole grains.

5. Choose low-fat dairy. Dairy products like milk, sour cream and yogurt are a good source of calcium. Replacing whole-milk dairy products with low-fat or nonfat is an easy way to cut saturated fat in your diet.

6. Keep portions reasonable. Even though we would all like a magic bullet for weight control, it really boils down to calories. One of the easiest ways to manage calorie intake is by eating healthy portions.

7. Use sweeteners judiciously. Sugars of any kind, whether corn syrup, white sugar, brown sugar, honey or maple syrup, add significant calories without any nutritive value.

8. Keep an eye on sodium. Whether you have high blood pressure or not, it’s wise to watch your sodium intake. The USDA’s dietary guidelines for Americans recommend consuming less than 2,300 mg (about 1 teaspoon salt) daily.

9. Go for the flavor. Enhance food with bold flavors from healthy ingredients like fresh herbs, spices and citrus. When your food has great flavor, there’s no reason to feel deprived.

10. Be mindful and enjoy. Make conscious food decisions rather than grabbing for what is most convenient. Make sure it is something delicious and savor it. When you enjoy what you eat, you feel satisfied.

Growing Your Own Herbs for Tea

If you love herbal teas, as I do, you know they are just a little bit pricey. However, growing your own herbs is easy and so much fun! 

Here are just a few of the herbs you might want to consider for a tea garden: 

Chamomile: Remember the favorite tea of Peter Rabbit? Only the flowers of this fragrant herb are used when making tea. Chamomile tea can be enjoyed by itself or you might enjoy adding mint or lemon verbena.

Lemon Balm: This herb is lemony with a touch of mint and makes a soothing cup of tea. It's easy to grow (almost too easy) so remember to keep it clipped back.

Lemon Verbena: An excellent herb to grow in a sunny spot, it makes a delicious tea. You might try combining it with orange mint or spearmint. 

Mints: There are many mints available. Generally, they are aromatic plants and they are aggressive. It may be a good idea to plant mint in a pot and then put the pot in the ground so it doesn't take over your herb garden. Spearmint, peppermint, orange mint all make wonderful teas, alone or along with chamomile or any of the lemon herbs. 

Herb teas can be made with fresh or dried herbs and can be enjoyed either hot or cold.

For one cup of hot tea, use one teaspoon of dry herbs or up to 3 teaspoons of fresh herbs. Bruising the leaves of fresh herbs will help release the flavor. Pour boiling water over the herbs in a glass or china pot. Metal pots can sometimes leave a metallic taste. Let steep for 5 or so minutes. Strain and enjoy with a little honey to sweeten. 

Sun tea can be made simply by filling a jar with water, throw in a handful of crushed fresh herbs, and set in the sun for 3 or 4 hours. Stir in a little honey to sweeten, pour over ice and enjoy. 

Trying different combination of herbs is fun. Remember you can also add spices you have on hand, such as cinnamon, cloves, etc. 

There are many benefits to growing and making your own herbal teas. Gardening itself is very relaxing and rewarding. With herbs from your garden you can soothe away your troubles with a cup of chamomile tea or make yourself a refreshing cup of peppermint tea after a hard day at work. 

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Source of Article:http://www.streetdirectory.com/travel_guide/3231/food_and_drink/growing_your_own_herbs_for_tea.html

About The Author, Cyndi Roberts

Cyndi Roberts' website, "1 Frugal Friend 2 Another" will show you ways to save money everyday. Receive a free e-course on saving money at the supermarket! To learn more, visit http://www.cynroberts.com
frugal_friend1@yahoo.com

Organic Is More Nutritious According To The French

A new report by the French Agency for Food Safety (AFSSA) has found that organic foods are better for you and contain less pesticides and nitrates, which have been linked to a range of health problems including diabetes and Alzheimer’s.

Andre Leu, Chairman of the Organic Federation of Australia, says the up-to-date exhaustive and critical evaluation of the nutritional quality of organic food and has found organic foods have higher levels of minerals and antioxidants.

"The AFSSA study has been published in the peer reviewed scientific journal Agronomy for Sustainable Development ensuring that it has met rigorous scientific standards," Leu said. 

The major points of The French Agency for Food Safety study are:

1. Organic plant products contain more dry matter (more nutrient dense)

2. Have higher levels of minerals

3. Contain more anti-oxidants such as phenols and salicylic acid (known to protect against cancers, heart disease and many other health problems)

4. Organic animal products contain more polyunsaturated fatty acids (protect against heart disease)

5. Carbohydrate, protein and vitamin levels are insufficiently documented

6. 94–100% of organic foods do not contain any pesticide residues

7. Organic vegetables contain far less nitrates, about 50% less (high nitrate levels are linked to a range of health problems including diabetes and Alzheimer’s)

8. Organic cereals contain similar levels of mycotoxins as conventional ones

In 2001, the French Agency for Food Safety (AFSSA) set up an expert working group to perform an exhaustive and critical evaluation of the nutritional and sanitary quality of organic food.

The AFSSA says they aimed for the highest quality scientific standards during the evaluation. The selected papers referred to well-defined and certified organic agricultural practices, and had the necessary information on design and follow-up, valid measured parameters and the appropriate sampling and statistical analyses.

After more than two years of work involving about 50 experts from all specific areas including organic agriculture, a final consensus report was issued in the French language in 2003.

The current study published in the peer reviewed journal, in English, is a summary of this report and the relevant studies that have been published since 2003.

The conclusions of this study are different from the recent UK Food Standard Agency Study that was widely criticised by international experts for using flawed methodology and a conclusion that contradicted its own data.

The full scientific report can be found at http://swroc.cfans.umn.edu/organic/ASD_Lairon_2009.pdf

Source of article: http://www.foodmag.com.au/Article/Organic-is-more-nutritious-according-to-the-French/496876.aspx#

Pros and Cons of Pasteurization

By Rachel Mosteller, Delicious Living

Pasteurization kills organisms–such as salmonella, listeria, and brucella–that can make you sick or cause food to spoil but opponents argue that it changes foods’ flavor and damages beneficial vitamins and minerals. Meanwhile, the FDA claims the effects on nutrients are negligible. Here are the pros and cons of common types of pasteurization.

Ultra-high temperature (UHT)
Used on: Milk, fruit juices, dairy creamers, cheese sauces, yogurt, wine with less than 14 percent alcohol content
How it’s done: Product is heated to at least 280 degrees for 1-2 seconds. Most common in countries where many residents don’t own refrigerators.
Pros: Cost-effective; minimal changes in color, flavor, and texture; extends shelf life by months.
Cons: Milk can taste “cooked.”

High Temperature Short Time (HTST) or Flash
Used on: Milk, most juices, beer, almonds
How it’s done: Food is heated to 160 degrees for 15 seconds and then rapidly cooled to 40 degrees. Most frequently used for milk in the U.S.
Pros: Pasteurized juices can have shelf lives of up to a year.
Cons: Products require refrigeration; opponents say pasteurizing almonds kills the nut’s ability to sprout.

Vat
Used on: Most American-made hard and soft cheeses, yogurt, and buttermilk
How it’s done: Louis Pasteur’s original method heats product to 145 degrees in a large vat for 30 minutes.
Pros: Milk retains flavor.
Cons: Semi-obsolete because of time intensiveness and higher cost.

Unpasteurized/Raw
Used on: Dairy
How it’s done: Dairy is not pasteurized before consumption.
Pros: Creamier; advocates claim it’s tastier and more nutritious.
Cons: Raw milk can contain pathogens such as E. coli; spoils quicker; illegal to sell raw dairy in most states; requires refrigeration.

Irradiation
Used on: Meats, wheat, fruits and vegetables, and spices
How it’s done: Foods are exposed to small amounts of gamma rays.
Pros: Kills insects and pathogens, prevents sprouting, and extends shelf life.
Cons: No proof that irradiated foods are safe for human consumption; surviving organisms could help create pathogenic “super strains.

Facts About Organic Food

About 20 different types of chemical pesticides have been used to grow non-organic produce. Traces of these chemicals are found on the produce that you eat.

Organically grown fruits and vegetables have richer levels of vitamins, minerals and nutrients. Some organic produce have four to eight times more nutritional value than the non-organic ones.

Organic fruits and vegetables give your liver and kidney less stress than the non-organic ones. These organs do not need to work harder to expel the chemical toxins that come from the pesticides and chemicals found in most non-organic produce.

Consuming organic produce will encourage more farmers to grow their produce the organic way. This will in turn help our environment and save our fragile earth.

Organic farming will not harm the natural water resource ecological system. Our streams, rivers, seas and oceans will have the opportunity to recuperate and return to their natural healthy condition.

Organic farming also helps the animals that live in the wild. They are not affected by the pollution and their natural habitats are not poisoned by pesticides and herbicides.

Organic farmers use natural defensive methods to prevent their crops from being destroyed by pests. Such methods also enhance the environment and the surrounding areas where the organic crops are grown.

Organic produce are the closest to the original produce created by God. The nutritional value of these organic produce is at the its optimum levels.