Kelly Harford, M.C., C.N.C.
See book keywords and concepts |  Because fresh produce begins to lose its nutrients and start the oxidative process as soon as it is cut, it is best to chop vegetables right before cooking or eating them. That is the ideal scenario and if you have the time to do it, great. However, for most people this is not always practical and is one of the reasons why people don't eat enough vegetables. The mere thought of having to do all that preparation before each meal can be overwhelming. |
Mike Adams, the Health Ranger
See article keywords and concepts |  The most nutritious foods are actually those the FDA does not allow to make any health claims whatsoever: fresh produce. See articles on food labeling.
10. Food manufacturers actually "buy" shelf space and position at grocery stores. That's why the most profitable foods (and hence, the ones with the lowest quality ingredients) are the most visible on aisle end caps, checkout lanes and eye-level shelves throughout the store. |
Elizabeth Somer, M.A., R.D.
See book keywords and concepts |  When selecting fresh produce, always choose crisp, plump, firm, and unbruised items. (To tell whether a fruit is ripe, smell it at room temperature. If it smells the way you want it to taste, then it probably is ripe.) Buying produce in season is one way to ensure freshness and reduce cost. Remember to purchase only quantities that you can eat within a few days.
If superfresh produce is not available, then your next best bet is frozen vegetables. Frozen vegetables have been processed immediately after harvest and are a better choice when superfresh produce is unavailable. |
Carlo Petrini
See book keywords and concepts |  In total, the two Blue Hills serve 1,500 meals a day, always using fresh produce which can be reliably traced to its source, and prepared under the guidance of the talented young chef Dan Barber.
The project works wonderfully well—it is a prototype that should be replicated elsewhere. This association between farm, restaurant, the public, and young farm workers, with its focus on sustainability and quality, is an extremely modern production model, which is profitable and completely multifunctional. |
Ben-Erik van Wyk
See book keywords and concepts |  The large fruits are hand-picked when ripe but are rarely seen on fresh produce markets, as they do not last very long.
Uses & properties The fruits have a rather bland taste but can be processed into delicious jams, jellies and preserves. They are rarely eaten but have a pleasant aroma (like roses). Brandy distilled from fermented ripe fruits is said to also smell of roses.
Nutritional value The total carbohydrate content of ripe fruits is 7-12 g per 100 g and the energy yield is fairly low (30-50 kcal per 100 g). The fruits also provide reasonable quantities of minerals, amino acids (1. | | It is rarely seen on fresh produce markets. Uses St properties The aromatic leaves are used in much the same way as thyme or sage. Chopped leaves are popular for flavouring meat dishes and to replace sage in stuffings and poultry dishes. In Malaysia and Java, it is added to fish and goat meat curries with the aim of reducing the strong smell. Nutritional value Rich in some minerals, vitamins and folic acid; verly low in calories. NOTES The aromatic leaves are used in India as a traditional cough medicine. | | In recent years, a wide range of "Chinese cabbages" has become available on fresh produce markets or at speciality greengrocers throughout the world but their identities and names are a source of much confusion. Pak choi or Chinese white cabbage, for example, is sometimes confused with pe tsai or headed Chinese cabbage (see B. rapa var. pekinensis).
Origin & history Pak choi originated in Southeast Asia and has been grown in China and Japan for centuries. In recent years it has become well known in all temperate parts of the world.
Parts used Whole young plants. | | The rhizomes are harvested while they are actively growing and are commonly sold on fresh produce markets in Southeast Asia.
Uses & properties The pungent taste and somewhat peppery fragrance makes this a favourite condiment of Thai cooks, who add bruised chunks or slices of rhizome to curries and soups. Dried and powdered rhizome is also widely used. In Russia it is used in teas, vinegars and alcoholic drinks (e.g. in the liqueur known as nastoika). Nutritional value Unimportant, as galangal is used in small quantities as a spice (or as an ingredient of digestive bitters). | | They are commonly seen on fresh produce markets in Malaysia and Indonesia.
Uses & properties The ripe fruit flesh has a somewhat dry but crisp texture (like a raw carrot) and a slightly nutty taste but is neither sweet nor sour. Fruits are usually eaten fresh and may also be added to fruit salads. Nutritional value No reliable information could be found on the nutritional properties of salak fruits.
Notes The leaf stalks of Salacca species are often used to construct walls and partitions. |
James Dowd and Diane Stafford
See book keywords and concepts |  Many organic farms also raise organic chickens, turkeys, and larger livestock. You can buy eggs from these farms and butcher your own meat.
APPENDIX B
The Right Vitamin D Tests
If you decide to get tested, work with your physician on your game plan. For the most exact dosing, you may want to have three blood tests; vitamin D3, intact PTH (parathyroid hormone), and calcium. |
Ben-Erik van Wyk
See book keywords and concepts | | They are rarely seen on fresh produce markets and are not commercially cultivated to any extent. Uses & properties This unusual food has a delicious, fruity taste that has been compared to that of dried fruits (a combination of raisins, dried figs and jujube). It is widely eaten fresh as a snack food, especially by rural children but can also be dried and stored for several months. The stalks can be crushed in water and fermented to produce an alcoholic drink. It is also used to make a health drink that is said to be helpful against hangovers. |
Dianne Onstad
See book keywords and concepts |  Today canned goods are almost as popular as fresh produce: 40 percent of the fruits and vegetables sold in 1990 were fresh, while 27 percent were canned. Canned fruits lose varying amounts of vitamin C and beta carotene during processing (along with smaller quantities of other vitamins and minerals), and the processing turns their alkaline properties acidic and therefore detrimental to the body. Additionally, fruit packed in heavy syrup can be highly caloric. |
Earl L. Mindell, RPh, PhD with Virginia Hopkins, MA
See book keywords and concepts | | Instead of the canned and frozen varieties, head for the fresh produce section. Treat yourself and your family to daily salads, lightly steamed vegetables seasoned with olive oil and lemon, and a delicious dessert of fresh fruit. Not only will you live longer, you'll feel better along the way.
Healthy Oils
One of the primary causes of heart disease in this country is bad fats. This doesn't just apply to saturated fats (which really aren't bad for you unless you eat too much of them). |
Patrick Holford
See book keywords and concepts |  Remove outer leaves of vegetables and thoroughly wash all fresh produce in a vinegar solution (just add a teaspoonful to a bowl of water) to remove pollutants.
• Limit your intake of marlin, swordfish, or tuna to no more than twice a month.
• Avoid copper or aluminum cookware and don't wrap food in aluminum foil (or if you do, put a layer of greaseproof paper in between foil and food).
• Cut down on alcohol, as this increases lead and cadmium absorption.
• Avoid antacids, which can contain aluminum salts.
• Check whether your water pipes are made of lead or copper. |
Phyllis A. Balch, CNC
See book keywords and concepts |  Properly prepared, frozen vegetables are a good alternative if fresh produce is not available or if you do not have enough time to prepare fresh vegetables. Some phytochemicals in vegetables are preserved by freezing, so frozen vegetables may actually be more nutritious than fresh ones that have been sitting in the refrigerator too long.
Buy frozen vegetables in plastic bags rather than in cardboard containers so that you can feel the shape of the individual vegetables through the bag. Do not purchase bags that are frozen in a solid clump. | | Ask on what days they receive the fresh produce. Even better, start a garden and grow your own organic food. If you cannot always purchase fresh vegetables, choose frozen over canned. Food that is flash-frozen retains more nutrients than canned food.
Eating food in the correct combinations is important. (This will be discussed in detail in Chapter 19.)
Choose cooking methods that minimize losses of vitamins and minerals. For vegetables, the best method is to steam the vegetables lightly and eat them while they are still crunchy. | | Suspect foodborne illness if symptoms come on within a short time after you consume raw or poorly cooked food (especially eggs, meat, or fish), unpasteurized milk or juices, home-canned goods, fresh produce, or soft cheeses from unpasteurized milk.
The Fix
The best approach to food poisoning is prevention, which means careful handling and proper preparation of foods. Before handling food, wash your hands well with hot, soapy water for at least twenty seconds. Repeat this often, and always wash your hands between handling meat and produce.
Use only pasturized milk and fruit products. |
Kevin Trudeau
See book keywords and concepts |  As he said that, he noticed that I had in my kitchen melons, papayas, tomatoes, oranges, grapefruits, pears, apples, lemons, limes, grapes, and a host of other fresh produce. He said, "I bet all that's organic." I said, "Yes, it is." He said, "Okay. Well, why don't you give me one of those apples?" I said, "Great." So I grabbed an apple and said, "Wait a minute. Let me do a little experiment." I ran outside to my woodshed where I knew my gardener kept a can of Raid bug killer. |
Jeremy P. Tarcher
See book keywords and concepts |  Earlier in the day, we'd talked with a local farmer selling fresh produce from a bright-green stall on city-owned land. In her cheerful green smock decorated with the words direct from the countryside she grinned as she told us, "I'm able to support three children from my five acres now. Since I got this contract with the city, I've even been able to buy a truck."
Dotted around Belo are more than forty other farmers like her selling their organic produce thanks to a leg up from the city. |
Gayle Reichler, M.S., R.D., C.D.N.
See book keywords and concepts |  Vegetables and Fruits_
Fresh Produce
Vegetables, fruits, and starchy vegetables, which are members of the grains/starches group on your eating plan, are found primarily in the fresh produce section of markets. Vegetables and fruits are essential to good health and your daily eating plan. Pound for pound, they are the best supermarket buy. They add flavor, color, vitamins, minerals, and fiber to your meals and are invariably low in fat, sugar, and sodium. The most flavorful vegetables and fruits are those that are fresh and in season. |
Dianne Onstad
See book keywords and concepts | | During the California Gold Rush, scurvy was so rampant and fresh produce so scarce that miners were willing to pay a dollar apiece for lemons. The world's largest lemon weighed in at a whopping five pounds, thirteen ounces and was grown by Violet Philips of Queensland, Australia, in 1975vitamin is lost if the juice is left exposed to ait ot stored for very long. Externally, lemon juice can be used on sunburn, warts, and corns, and is currenrly enjoying a revival of interest as a hair rinse and facial astringent. |
Elizabeth Somer, M.A., R.D.
See book keywords and concepts |  You get a much bigger nutritional bang for your buck in buying vine-ripened, very fresh produce, using fresh produce quickly, or growing your own than you do simply buying organic produce.
Fare Game/Wild Choices
Origin recommendation: one to two 3-ounce servings daily, supplemented with other protein-rich foods, such as legumes, nuts, seeds, and soy.
What's a serving? 3 ounces, or about the size of a deck of cards or the palm of your hand; 1 ounce nuts (approximately 3 tablespoons); 2 tablespoons nut butters; 4 ounces tofu; % cup cooked dried beans and peas. |
Phyllis A. Balch, CNC
See book keywords and concepts | | Fresh Herbs
Fresh herbs are fragile, like all fresh produce. Wrap them in a damp dish towel and store them, dish towel and all, in a plastic bag in the refrigerator. This will keep them fresh for about two weeks.
Frozen Herbs
Certain herbs freeze exceptionally well. These include basil, chervil, chives, coriander, dill, fennel, mint, parsley, tarragon, and thyme. Freeze them whole or chopped, individually or in combinations. To make sure they retain their bright color, before freezing, swish the herbs' tops for a few seconds in boiling water, then quickly swish them in ice water. |
Gayle Reichler, M.S., R.D., C.D.N.
See book keywords and concepts | | Frozen produce may be more nutritious than fresh, depending upon how the fresh produce has been handled and ripened.
Canned fruits and vegetables, packed in water, are available in low-sodium and low-sugar varieties. They are good alternatives to fresh produce. Look for canned fruits that are packed in water, not sugar syrup. Canned fruits retain most of their vitamin content, but canned vegetables may lose some vitamins during the canning process, particularly vitamins B and C. |
Gale Maleskey
See book keywords and concepts |  If you eat lots of fruits and vegetables, you're already taking the right step to help lower your risk of developing macular degeneration. fresh produce contains high amounts of yellow carotenoids, and since carotenoids are antioxidants, they can help protect the retina against oxidative damage that can lead to macular degeneration.
When you choose a carotenoid supplement, you should mimic a varied diet of fresh produce, with many healthful pigments, by looking for capsules in combination or mixed form. |
Joseph E. Mario
See book keywords and concepts |  Hz., Essential oils resonate at 52-320 Hz. (Rose oil), healthy humans at 62-72 Hz.; colds and flu appear at 58 Hz., Candida at 5 5 Hz., Epstein-Barr at 52 Hz., and cancers at 42 Hz. These aromatic plant oils were originally used by the Chinese inmassage (6 drops to 10 ml. ofneutral carrier oil/almond or grapeseed), in bath (4-8 drops, 2 drops for children diluted in vegetable oil), by inhalation (5-10 drops in a bowl of steaming water), and by vaporization (by candle heat Acteaoil-burner) to cure illnesses. |
Marion Nestle
See book keywords and concepts |  Fresh food, and especially fresh produce, is very hard to regulate."29 Despite industry complaints, the FDA required the warning statement, and also issued HACCP regulations for domestic and imported juices in zooi.30
The Odwalla outbreak provided convincing proof that unpasteurized and uncooked "natural" foods could contain the same pathogens as meat and poultry if they had the bad luck to come in contact with contaminated animal manure or meat. For the industry, the lessons were mixed. |
the Editors of FC&A Medical Publishing
See book keywords and concepts |  If you do your grocery shopping weekly, Polk suggests buying canned fruits and vegetables for the latter part of the week, after you've used up your fresh produce. A rule of thumb, she says, is to buy as many fresh fruits and vegetables as you expect to use in three days.
"After about three days of sitting in your pantry or refrigerator, many fresh produce items lose enough nutritive value that you're better served by frozen and canned alternatives," she explains.
3 ways peaches keep you healthy
Keeps your colon peachy clean. |
Patrick Holford
See book keywords and concepts | | Not only is fresh produce usually wrapped in soft plastics, but so also are drinks in cartons, which contain an inner plastic lining. An analysis of twenty brands of food in cans, now also lined with plastic, found significant levels of bisphenol A—some twenty-seven times higher than levels known to cause breast cancer cells to proliferate.
Unfortunately, plastics manufacturers are not required to state which chemicals are present in their products. |
page 3 of 6 | Next ->
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ABOUT THE CREATOR OF NATURALPEDIA: Mike Adams, the creator of this NaturalNews Naturalpedia, is the editor of NaturalNews.com, the internet's top natural health news site, creator of the Honest Food Guide (www.HonestFoodGuide.org), a free downloadable consumer food guide based on natural health principles, author of Grocery Warning, The 7 Laws of Nutrition, Natural Health Solutions, and many other books available at www.TruthPublishing.com, creator of the earth-friendly EcoLEDs company (www.EcoLEDs.com) that manufactures energy-efficient LED lighting products, founder of Arial Software (www.ArialSoftware.com), a permission e-mail technology company, creator of the CounterThink Cartoon series (www.NaturalNews.com/index-cartoons.html) and author of over 1,500 articles, interviews, special reports and reference guides available at www.NaturalNews.com. Adams' personal philosophy and health statistics are available at www.HealthRanger.org.
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