Archive for the ‘organic’ Category

10 Reasons to Avoid GMOs

Institute for Responsible Technology – 10 Reasons to Avoid GMOs.

10 Reasons to Avoid GMOs

1. GMOs are unhealthy.
The American Academy of Environmental Medicine (AAEM) urges doctors to prescribe non-GMO diets for all patients. They cite animal studies showing organ damage, gastrointestinal and immune system disorders, accelerated aging, and infertility. Human studies show how genetically modified (GM) food can leave material behind inside us, possibly causing long-term problems. Genes inserted into GM soy, for example, can transfer into the DNA of bacteria living inside us, and that the toxic insecticide produced by GM corn was found in the blood of pregnant women and their unborn fetuses.

Numerous health problems increased after GMOs were introduced in 1996. The percentage of Americans with three or more chronic illnesses jumped from 7% to 13% in just 9 years; food allergies skyrocketed, and disorders such as autism, reproductive disorders, digestive problems, and others are on the rise. Although there is not sufficient research to confirm that GMOs are a contributing factor, doctors groups such as the AAEM tell us not to wait before we start protecting ourselves, and especially our children who are most at risk.

The American Public Health Association and American Nurses Association are among many medical groups that condemn the use of GM bovine growth hormone, because the milk from treated cows has more of the hormone IGF-1 (insulin-like growth factor 1)―which is linked to cancer.

2. GMOs contaminate―forever.
GMOs cross pollinate and their seeds can travel. It is impossible to fully clean up our contaminated gene pool. Self-propagating GMO pollution will outlast the effects of global warming and nuclear waste. The potential impact is huge, threatening the health of future generations. GMO contamination has also caused economic losses for organic and non-GMO farmers who often struggle to keep their crops pure.

3. GMOs increase herbicide use.
Most GM crops are engineered to be “herbicide tolerant”―they deadly weed killer. Monsanto, for example, sells Roundup Ready crops, designed to survive applications of their Roundup herbicide.

Between 1996 and 2008, US farmers sprayed an extra 383 million pounds of herbicide on GMOs. Overuse of Roundup results in “superweeds,” resistant to the herbicide. This is causing farmers to use even more toxic herbicides every year. Not only does this create environmental harm, GM foods contain higher residues of toxic herbicides. Roundup, for example, is linked with sterility, hormone disruption, birth defects, and cancer.

4. Genetic engineering creates dangerous side effects.
By mixing genes from totally unrelated species, genetic engineering unleashes a host of unpredictable side effects. Moreover, irrespective of the type of genes that are inserted, the very process of creating a GM plant can result in massive collateral damage that produces new toxins, allergens, carcinogens, and nutritional deficiencies.

5. Government oversight is dangerously lax.
Most of the health and environmental risks of GMOs are ignored by governments’ superficial regulations and safety assessments. The reason for this tragedy is largely political. The US Food and Drug Administration (FDA), for example, doesn’t require a single safety study, does not mandate labeling of GMOs, and allows companies to put their GM foods onto the market without even notifying the agency. Their justification was the claim that they had no information showing that GM foods were substantially different. But this was a lie. Secret agency memos made public by a lawsuit show that the overwhelming consensus even among the FDA’s own scientists was that GMOs can create unpredictable, hard-to-detect side effects. They urged long-term safety studies. But the White House had instructed the FDA to promote biotechnology, and the agency official in charge of policy was Michael Taylor, Monsanto’s former attorney, later their vice president. He’s now the US Food Safety Czar.

6. The biotech industry uses “tobacco science” to claim product safety.

Biotech companies like Monsanto told us that Agent Orange, PCBs, and DDT were safe. They are now using the same type of superficial, rigged research to try and convince us that GMOs are safe. Independent scientists, however, have caught the spin-masters red-handed, demonstrating without doubt how industry-funded research is designed to avoid finding problems, and how adverse findings are distorted or denied.

7. Independent research and reporting is attacked and suppressed.
Scientists who discover problems with GMOs have been attacked, gagged, fired, threatened, and denied funding. The journal Nature acknowledged that a “large block of scientists . . . denigrate research by other legitimate scientists in a knee-jerk, partisan, emotional way that is not helpful in advancing knowledge.” Attempts by media to expose problems are also often censored.

8. GMOs harm the environment.

GM crops and their associated herbicides can harm birds, insects, amphibians, marine ecosystems, and soil organisms. They reduce bio-diversity, pollute water resources, and are unsustainable. For example, GM crops are eliminating habitat for monarch butterflies, whose populations are down 50% in the US. Roundup herbicide has been shown to cause birth defects in amphibians, embryonic deaths and endocrine disruptions, and organ damage in animals even at very low doses. GM canola has been found growing wild in North Dakota and California, threatening to pass on its herbicide tolerant genes on to weeds.

9. GMOs do not increase yields, and work against feeding a hungry world.
Whereas sustainable non-GMO agricultural methods used in developing countries have conclusively resulted in yield increases of 79% and higher, GMOs do not, on average, increase yields at all. This was evident in the Union of Concerned Scientists’ 2009 report Failure to Yield―the definitive study to date on GM crops and yield.

The International Assessment of Agricultural Knowledge, Science and Technology for Development (IAASTD) report, authored by more than 400 scientists and backed by 58 governments, stated that GM crop yields were “highly variable” and in some cases, “yields declined.” The report noted, “Assessment of the technology lags behind its development, information is anecdotal and contradictory, and uncertainty about possible benefits and damage is unavoidable.” They determined that the current GMOs have nothing to offer the goals of reducing hunger and poverty, improving nutrition, health and rural livelihoods, and facilitating social and environmental sustainability.
On the contrary, GMOs divert money and resources that would otherwise be spent on more safe, reliable, and appropriate technologies.

10. By avoiding GMOs, you contribute to the coming tipping point of consumer rejection, forcing them out of our food supply.
Because GMOs give no consumer benefits, if even a small percentage of us start rejecting brands that contain them, GM ingredients will become a marketing liability. Food companies will kick them out. In Europe, for example, the tipping point was achieved in 1999, just after a high profile GMO safety scandal hit the papers and alerted citizens to the potential dangers. In the US, a consumer rebellion against GM bovine growth hormone has also reached a tipping point, kicked the cow drug out of dairy products by Wal-Mart, Starbucks, Dannon, Yoplait, and most of America’s dairies.

The Campaign for Healthier Eating in America is designed to achieve a tipping point against GMOs in the US. The number of non-GMO shoppers needed is probably just 5% of the population. The key is to educate consumers about the documented health dangers and provide a Non-GMO Shopping Guide to make avoiding GMOs much easier.

Please choose healthier non-GMO brands, tell others about GMOs so they can do the same, and join the Non-GMO Tipping Point Network. Together we can quickly reclaim a non-GMO food supply.

How to Win a GMO Debate: 10 Facts Why GM Food is Bad

It’s happened to the best of us. The topic of genetically modified (GM) food and crops comes up and someone somewhere starts spewing a spate of pro-GMO rhetoric like, “GM food is the only way to feed the poor! GM crops benefit farmers! GM food and crops are safe!” and we are left with a stammering retort of, “but, but, no, but, uhm, no!”

Next time be prepared by bolstering your argument with these 10 Reasons to Avoid GMOs, courtesy of international bestselling author and GMO expert Jeffrey Smith from The Institute for Responsible Technology (IRT). This list of ten facts and supporting text clearly explain just how serious a threat GM food and crops pose to our personal health as well as the health of the planet.

1. GMOs are unhealthy.
The American Academy of Environmental Medicine (AAEM) urges doctors to prescribe non-GMO diets for all patients. They cite animal studies showing organ damage, gastrointestinal and immune system disorders, accelerated aging, and infertility. Human studies show how genetically modified (GM) food can leave material behind inside us, possibly causing long-term problems. Genes inserted into GM soy, for example, can transfer into the DNA of bacteria living inside us, and that the toxic insecticide produced by GM corn was found in the blood of pregnant women and their unborn fetuses.

Numerous health problems increased after GMOs were introduced in 1996. The percentage of Americans with three or more chronic illnesses jumped from 7% to 13% in just 9 years; food allergies skyrocketed, and disorders such as autism, reproductive disorders, digestive problems, and others are on the rise. Although there is not sufficient research to confirm that GMOs are a contributing factor, doctors groups such as the AAEM tell us not to wait before we start protecting ourselves, and especially our children who are most at risk.

The American Public Health Association and American Nurses Association are among many medical groups that condemn the use of GM bovine growth hormone, because the milk from treated cows has more of the hormone IGF-1 (insulin-like growth factor 1)―which is linked to cancer.

2. GMOs contaminate―forever.
GMOs cross pollinate and their seeds can travel. It is impossible to fully clean up our contaminated gene pool. Self-propagating GMO pollution will outlast the effects of global warming and nuclear waste. The potential impact is huge, threatening the health of future generations. GMO contamination has also caused economic losses for organic and non-GMO farmers who often struggle to keep their crops pure.

3. GMOs increase herbicide use.
Most GM crops are engineered to be “herbicide tolerant”―they defy deadly weed killer. Monsanto, for example, sells Roundup Ready crops, designed to survive applications of their Roundup herbicide.

Between 1996 and 2008, US farmers sprayed an extra 383 million pounds of herbicide on GMOs. Overuse of Roundup results in “superweeds,” resistant to the herbicide. This is causing farmers to use even more toxic herbicides every year. Not only does this create environmental harm, GM foods contain higher residues of toxic herbicides. Roundup, for example, is linked with sterility, hormone disruption, birth defects, and cancer.

4. Genetic engineering creates dangerous side effects.
By mixing genes from totally unrelated species, genetic engineering unleashes a host of unpredictable side effects. Moreover, irrespective of the type of genes that are inserted, the very process of creating a GM plant can result in massive collateral damage that produces new toxins, allergens, carcinogens, and nutritional deficiencies.


5. Government oversight is dangerously lax.
Most of the health and environmental risks of GMOs are ignored by governments’ superficial regulations and safety assessments. The reason for this tragedy is largely political. The US Food and Drug Administration (FDA), for example, doesn’t require a single safety study, does not mandate labeling of GMOs, and allows companies to put their GM foods onto the market without even notifying the agency. Their justification was the claim that they had no information showing that GM foods were substantially different. But this was a lie. Secret agency memos made public by a lawsuit show that the overwhelming consensus even among the FDA’s own scientists was that GMOs can create unpredictable, hard-to-detect side effects. They urged long-term safety studies. But the White House had instructed the FDA to promote biotechnology, and the agency official in charge of policy was Michael Taylor, Monsanto’s former attorney, later their vice president. He’s now the US Food Safety Czar.

6. The biotech industry uses “tobacco science” to claim product safety.

Biotech companies like Monsanto told us that Agent Orange, PCBs, and DDT were safe. They are now using the same type of superficial, rigged research to try and convince us that GMOs are safe. Independent scientists, however, have caught the spin-masters red-handed, demonstrating without doubt how industry-funded research is designed to avoid finding problems, and how adverse findings are distorted or denied.

7. Independent research and reporting is attacked and suppressed.
Scientists who discover problems with GMOs have been attacked, gagged, fired, threatened, and denied funding. The journal Nature acknowledged that a “large block of scientists . . . denigrate research by other legitimate scientists in a knee-jerk, partisan, emotional way that is not helpful in advancing knowledge.” Attempts by media to expose problems are also often censored.

8. GMOs harm the environment.
GM crops and their associated herbicides can harm birds, insects, amphibians, marine ecosystems, and soil organisms. They reduce bio-diversity, pollute water resources, and are unsustainable. For example, GM crops are eliminating habitat for monarch butterflies, whose populations are down 50% in the US. Roundup herbicide has been shown to cause birth defects in amphibians, embryonic deaths and endocrine disruptions, and organ damage in animals even at very low doses. GM canola has been found growing wild in North Dakota and California, threatening to pass on its herbicide tolerant genes on to weeds.

9. GMOs do not increase yields, and work against feeding a hungry world.
Whereas sustainable non-GMO agricultural methods used in developing countries have conclusively resulted in yield increases of 79% and higher, GMOs do not, on average, increase yields at all. This was evident in the Union of Concerned Scientists’ 2009 report Failure to Yield―the definitive study to date on GM crops and yield.

The International Assessment of Agricultural Knowledge, Science and Technology for Development (IAASTD) report, authored by more than 400 scientists and backed by 58 governments, stated that GM crop yields were “highly variable” and in some cases, “yields declined.” The report noted, “Assessment of the technology lags behind its development, information is anecdotal and contradictory, and uncertainty about possible benefits and damage is unavoidable.” They determined that the current GMOs have nothing to offer the goals of reducing hunger and poverty, improving nutrition, health and rural livelihoods, and facilitating social and environmental sustainability.
On the contrary, GMOs divert money and resources that would otherwise be spent on more safe, reliable, and appropriate technologies.

10. By avoiding GMOs, you contribute to the coming tipping point of consumer rejection, forcing them out of our food supply.
Because GMOs give no consumer benefits, if even a small percentage of us start rejecting brands that contain them, GM ingredients will become a marketing liability. Food companies will kick them out. In Europe, for example, the tipping point was achieved in 1999, just after a high profile GMO safety scandal hit the papers and alerted citizens to the potential dangers. In the US, a consumer rebellion against GM bovine growth hormone has also reached a tipping point, kicked the cow drug out of dairy products by Wal-Mart, Starbucks, Dannon, Yoplait, and most of America’s dairies.

Jeffrey M. Smith is the director of the Institute for Responsible Technology and is one of the world’s leading advocates against GM foods. His book Seeds of Deception is rated the number one book on the subject and has had a substantial influence on public perception and even legislation. Smith has reached tens of millions of people through hundreds of media interviews. He is also the author of Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods.

22 Uses for Lemon Peels

When life gives you lemons, make lemonade. But what to do with all those lemon peels? Don’t toss them, put them to work.  Lemons juice is about 5 to 6 percent citric acid and has a pH level of between 2 and 3. This low pH acidity makes lemon juice a great ally in breaking down rust and mineral stains, but gentle enough to not dull finishes. There is generally sufficient juice left in used lemon halves to tackle small tasks, and it all comes with its own applicator (the rind itself).Plus, the oil in the peel is perfect for clever culinary applications, and not bad in the beauty department either. Here’s what you can do:

1. Clean greasy messes
Greasy pans? Splattered stove tops? Messy counters? If your kitchen has been the victim of some sloppy sauteing, try using lemon halves before bringing out possibly toxic chemical cleaners. Sprinkle some salt (for abrasion) on a juiced lemon half and rub on the greasy areas, wipe up with a towel. (Be careful using lemon on marble counter tops, or any other surface sensitive to acid).

2. Clean your tea kettle or coffee pot
For mineral deposit build up in your tea kettle, fill the kettle with water, add a handful of thin slices of lemon peel and bring to a boil. Turn off heat and let sit for an hour, drain, and rinse well. For coffee pots, add ice, salt and lemon rinds to the empty pot; swish and swirl for a minute or two, dump, and rinse. Hello, sparkly.

3. Clean your microwave
All it takes is one exploding bowl of food to render the interior of your microwave officially gunked, sometimes gunked with cement-like properties. Rather than using strong chemical cleaners, try this: Add lemon rinds to a microwave-safe bowl filled halfway with water. Cook on high for 5 minutes, allowing the water to boil and the steam to condense on the walls and tops of the oven. Carefully remove the hot bowl and wipe away the mess with a towel.

4. Deodorize the garbage disposal
Use lemon peels to deodorize the garbage disposal (and make your kitchen smell awesome at the same time). It is a great way to finally dispose of spent lemon peels after you have used them for any of these applications.

5. Polish chrome
Mineral deposits on chrome faucets and other tarnished chrome make haste in the presence of lemon–rub with a squeezed lemon half, rinse, and lightly buff with a soft cloth.

6. Polish copper
A halved lemon dipped in salt or baking powder can also be used to brighten copper cookware, as well as brass, copper, or stainless steel. Dip a juiced lemon half in salt (you also use baking soda or cream of tartar for the salt) and rub on the affected area. Let it stay on for 5 minutes. Then rinse in warm water and polish dry.

7. Clean a stainless sink
Use the same method described to polish chrome, applied to any stainless sink.

8. Keep insects out
Many pests abhor the acid in lemon. You can chop of the peels and place them along thresholds, windowsills, and near any cracks or holes where ants or pests may be entering. For other ways to combat pests naturally, see 7 Steps to Chemical-Free Pest Control.

9. Make a scented humidifier
If your home suffers from dry heat in the winter, you can put lemon peels in a pot of water and simmer on the lowest stove-top setting to humidify and scent the air.

10. Refresh cutting boards
Because of lemon’s low pH, it has antibacterial properties that make is a good choice for refreshing cutting boards. After proper disinfecting (see: How to Clean Your Cutting Board) give the surface a rub with a halved lemon, let sit for a few minutes, and rinse.

11. Keep brown sugar soft
If your brown sugar most often turns into brick sugar, try adding some lemon peel (with traces of pulp and pith removed) to help keep it moist and easy to use. (For all recipes using lemon peel, try to use organic lemons–and scrub the peel well to remove any residues and wax.)

12. Make zest
Zest is the best! Zest is simply grated peel, and is the epitome of lemon essence–it can be used fresh, dried, or frozen. If you don’t have an official zester, which looks like a very fine cheese grater, you can use the smallest size of a box grater. To dry zest, spread it on a towel and leave out until dried, then store in a jar. To freeze, use a freezer-safe container. Use zest in salads, marinades, baked goods, grain dishes, etc.

13. Make Vegan Lemon Biscotti
Once you’ve made some zest, make these Vegan Lemon Biscotti cookies. Delicious.

14. Make twists
Strips of peel, aka twists, are good in cocktails, sparkling water, and tap water. Use a vegetable peeler to make long strips, or use a knife and cut the peel into long strips, cutting away the white pith which is bitter. These can be frozen in a freezer-safe container or bag.

15. Make lemon extract powder
Make zest or twists (above) and dry the strips skin-side down on a plate until they are shriveled and dried up, about 3 or 4 days.  Put in a blender (or spice grinder) and pulverize into a powder. Use the powdered peel in place of extract or zest in recipes.

16. Make Lemon Sugar
You can make lemon extract powder (see above) and add it to sugar, or you can use fresh twists, put them in a jar with sugar and let the peel’s oil infuse the sugar.

17. Make Lemon Pepper
Mix lemon extract powder (see above) with freshly cracked pepper.

18. Make candied lemon peel
Orange or grapefruit peel can be candied too.  Yum. Candied peels are pretty easy to make, and can be eaten plain, or dipped in melted chocolate, used in cake, cookie, candy, or bread recipes. These recipes for candied citrus and ginger use Sucanat, the most wholesome sugar you can buy.

19. Lighten age spots
Many folk remedies suggest using lemon peel to help lighten age spots–apply a small piece to the affected area and leave on for an hour. You can also try one of these 5 natural ways to lighten age spots.

20. Soften dry elbows
Use a half lemon sprinkled with baking soda on elbows, just place your elbow in the lemon and twist the lemon (like you are juicing it) for several minutes. Rinse and dry.

21. Use on your skin
Lemon peels can be very lightly rubbed on your face for a nice skin tonic, then rinse. (And be careful around your eyes.)

22. Make a sugar scrub
Mix 1/2 a cup of sugar with finely chopped lemon peel and enough olive oil to make a paste. Wet your body in the shower, turn off the water and massage sugar mix all over your skin, rinse, be soft! You can also try any of these 5 simple homemade sugar scrubs as well.

via 22 Uses for Lemon Peels Page 5 | Care2 Healthy & Green Living.

My Mom Made Me Fat

If it hadn’t been for the Big Macs that Joannie ate three times a week, she wouldn’t have gotten fat. But, if she hadn’t been exposed while in her mother’s womb to chemicals x, y and z, Joannie wouldn’t have had the propensity to get fat. And if Joannie’s mom had eaten more sensibly, both waistlines would be slimmer.First Lady Michelle Obama has, admirably, put her weight pun intended behind a campaign against obesity. But it’s a mistake to limit the remedy to better food and more exercise. Fat people most likely are programmed to become fat before taking their first sip of milk. The manmade chemicals we encounter every day are responsible for this reprogramming.Two of three U.S. adults are now classified as overweight. Type II diabetes has increased in like measure over the same decades, and so has heart disease. This is not a coincidence. These illnesses share common characteristics: they are triggered while in the womb by exposure to the same kinds of chemicals and the outcomes show up in adulthood. Scientists now call this pattern “the fetal origins of adult diseases.”The most likely culprits are chemicals now grouped together under the rubric “endocrine disrupters.” It’s been known for about two decades, though disputed by the manufacturers, that these chemicals alter the normal signaling pathways of hormones. They knock normal development off track. Bisphenol A BPA is right now the nation’s most celebrated endocrine disruptor.Pesticides are often endocrine disruptors. It’s just been discovered that a family of pesticides that’s among the most widely used in the world is connected to the three adult illnesses of obesity, Type II diabetes and heart disease. This is the family of organophosphates, concocted from petroleum with an addition of phosphoric acid.

When lab rats are exposed to these pesticides through the mothers’ diet, at a time in their development equivalent to a human baby’s second trimester in the womb, their metabolism changes in two ways: their cholesterol and triglycerides rise. These abnormal and lasting changes are exactly the major factors that predict and lead, later in life, to obesity, diabetes and cardiovascular heart disease (specifically, atherosclerosis, a condition in which fatty material collects along the arteries and hardens artery walls).

These changes in metabolism happen at low levels, within the levels we are uniformly exposed to, which the Environmental Protection Agency declares as “safe” but are evidently not.  The changes are the strongest when the mother rats are fed a high-fat diet.  Human babies may even be underweight at birth (and there’s an epidemic of underweight babies in the U.S.), but quickly become overweight

Humans run into these pesticides in our food and water.  Of course, children continue to be exposed once they are born and are in fact exposed more than adults because they eat and drink more in relation to their body weight and have a higher ratio of skin. The other groups of people exposed most to organophosphates and other pesticides are the same groups with the highest rates of obesity – people who live in run-down inner-city neighborhoods, the poor, and farmworkers.  Again, not a coincidence but a connection, a trigger.

Dr. Ted Slotkin of Duke University, the researcher responsible for these discoveries, found another compelling clue: exposure caused harm to the rodent’s brain, as well as its metabolism.  Once the exposed lab animal was born and started to eat at will, its consumption of a high-fat diet reduced the adverse symptoms in its brain.  As Dr. Slotkin muses, “If you’ve got neurofunctional deficits, and they can be offset by continually eating Big Macs, then you will naturally (but unconsciously) select that kind of food because it will make you feel better.”  Unfortunately, increased fat will further harm the animal’s, or human’s, metabolism.

What this means for you? Particularly while trying to conceive, during pregnancy, while nursing, and for your children: avoid pesticides, eat organic foods.

For information about endocrine disruptors, read the new booklet published by the nonprofit Learning and Developmental Disabilities Initiative.

via My Mom Made Me Fat | Care2 Healthy & Green Living.

Top 12 Toxic Fruits and Vegetables

How would you like a dose of 67 pesticides with your celery? If you’re eating non-organic celery, that’s the number of pesticides you may very well be ingesting. According to the 2010 edition of Environmental Working Group’s Shopper’s Guide to Pesticides, the top 12 pesticide-contaminated fruits and vegetables contain 47 to 67 different pesticides per serving.  This year celery is starring in the number 1 spot (up from number 4 last year), peaches moved down, and there are a few new contenders on the list.

I love Environmental Working Group (EWG), the hard-hitting and diligent nonprofit focused on public health. EWG analyzes nearly 100,000 produce pesticide reports from the USDA and the FDA–they then determine what fruits and vegetables contain the highest, and lowest, amounts of chemical residue and present the information in a handy shopper’s guide. I love (love, love) this list, it is so practical and puts the ability to eat safely in everybody’s hands. It’s a brilliant workaround.

Shoppers can use the list in two ways. If you are unable to buy organic produce, avoid the “Dirty Dozen” and instead opt for the “Clean 15.” If you can buy limited organic, purchase organically-grown items from the Dirty Dozen, and continue buying non-organic selections from the Clean 15. Of course, in a perfect world we wouldn’t be contending with pesticides at all–but in this imperfect world at least we have some tools to help navigate around the n-methyl carbamates and organophosphate pesticides. (Did you know that some of the most commonly used pesticides today were originally derived from nerve gasses developed during World War II? Fun fact. Sigh.)

Anyway, by avoiding the 12 most contaminated fruits and vegetables, you can lower your pesticide consumption by nearly 80 percent. So, at least there’s that. Here’s where to start, number 1 being the most contaminated:

The Dirty Dozen
Try to buy these 12 fruits and vegetables grown organically. But also know that many small farms can’t sustain the paperwork and fees to be certified Organic, even though they practice organic methods. If you shop at a farmer’s market and want to buy products not listed as organic, ask the vendor anyway, there’s a good chance many of the products were grown without the use of pesticides.

  1. Celery
  2. Peaches
  3. Strawberries
  4. Apples
  5. Domestic blueberries
  6. Nectarines
  7. Sweet bell peppers
  8. Spinach, kale and collard greens
  9. Cherries
  10. Potatoes
  11. Imported grapes
  12. Lettuce

The Clean 15
Produce with a strong outer layer seems to have defense against pesticide contamination. Although buying only organic is the first choice, if you are unable to do so, EWG recommends these non-organic fruits and vegetables which contain little to no pesticides, number 1 being the cleanest:

  1. Onions
  2. Avocados
  3. Sweet corn
  4. Pineapples
  5. Mango
  6. Sweet peas
  7. Asparagus
  8. Kiwi fruit
  9. Cabbage
  10. Eggplant
  11. Cantaloupe
  12. Watermelon
  13. Grapefruit
  14. Sweet potatoes
  15. Sweet onions

Although the government says that consuming pesticides in low amounts doesn’t harm you,  studies show an association between pesticides and health problems such as cancer, attention-deficit (hyperactivity) disorder and nervous system disorders and say exposure could weaken immune systems. Last month, the President’s Cancer Panel, generally not the most alarmist of bodies, stated that “our lackadaisical approach to regulation may have far-reaching consequences for our health” and recommended giving preference to food grown without pesticides, chemical fertilizers and growth hormones.

After all, as previously mentioned, many of these chemicals are derived from chemical warfare agents repurposed to kill insects, how healthy can that be for us? The herbicide Agent Orange (developed by Monsanto, maker of the most widely-used herbicide, Roundup…grrrr) was used in the Vietnam War in the herbicidal warfare program–a form of chemical warfare meant to destroy the plant-based ecosystem, agricultural food production, and plant cover. Many Vietnamese  people were exposed to Agent Orange, resulting in approximately 400,000 deaths and disabilities, and 500,000 children born with birth defects. And that makes sense, why would chemical concoctions designed to kill plants and insects not be harmful to humans?

One other note: The pesticide tests used for gathering this information were conducted after the food had been power-washed by the USDA. Although some pesticides are found on the surface of foods, other pesticides may be taken up through the roots and into the plant and cannot be removed. Which is to say, washing is not an effective fix.

You can download the Shopper’s Guide to Pesticides here.  There is also a free Shopper’s Guide iPhone app available from iTunes.

via Top 12 Toxic Fruits and Vegetables | Care2 Healthy & Green Living.

Planting a Three sisters garden – corn, beans, and squash together

I love the idea of planting things together that actually benefit each other naturally. Let’s get back to some Native American traditions. They had it right the first time! 🙂

7 Foods Banned in Europe Still Available in the U.S.

posted by Megan, selected from TreeHugger

By Christine Lepisto, TreeHugger

Genetically Modified Foods

Although the E.U. is continuously coming under attack for policies banning GM foods, the community is highly suspicious of genetically modified foods, and the agro-industrial pressures that drive their use. The problem with GM foods is that there is simply not sufficient research and understanding to inform good public policy. In spite of widespread GM use without apparent negative impacts in other countries, the recent public reaction to trans-fats are reason enough to support a precautionary principle for the food supply chain.

Pesticides in Your Food

The E.U. has acted against the worst pesticides typically found as residuals in the food chain. A ban on 22 pesticides was passed at the E.U. level, and is pending approval by the Member States. Critics claim the ban will raise prices and may harm malaria control, but advocates of the ban say action must be taken against the pesticides which are known to cause harm to health and nevertheless consistently found in studies of food consumption.

Bovine Growth Hormone This drug, known as rBGH for short, is not allowed in Europe. In contrast, U.S. citizens struggle even for laws that allow hormone-free labeling so that consumers have a choice. This should be an easy black-and-white decision for all regulators and any corporation that is really concerned about sustainability: give consumers the information. We deserve control over our food choice.

Chlorinated Chickens

Amid cries that eating American chickens would degrade European citizens to the status of guinea pigs, the E.U. continued a ban on chickens washed in chlorine. The ban effectively prevents all import of chickens from the U.S. into Europe. If chicken chlorination is “totally absurd” and “outrageous” for Europeans, what does that mean for Americans?


Food Contact Chemicals

Phthalates and Bisphenols in plastic are really beneficial. They help manufacturers create plastic products with the softness and moldability needed to fulfill consumer needs. But when the food contact additives are found in the food and liquids contained by those plastics, trouble starts. Both the U.S. and Europe stringently regulate food contact use of chemicals. However, the standard of approval is different. In Europe, the precautionary principle requires that the suppliers of chemicals prove their additives safe, or they will be banned. Of course, although the E.U. has banned phthalates in toys, both phthalates and bisphenol-A remain approved for food contact uses — subject to strict regulations on their use.

Stevia, the natural sweetener

The U.S. recently approved this “natural” sweetener as a food additive. Previously, it was sold in the U.S. under the less stringent dietary supplement laws. It has been embraced in Japan for over three decades, but E.U. bans still stand — pointing to potential disturbances in fertility and other negative health impacts. But the sweetener is credited with potentially positive health effects too. Is this a case where consumer choice should prevail?

Planned Ban: Food Dyes

Many food dyes previously recognized as safe are suspected of contributing to attention deficit disorder. Action is afoot as the UK evaluates a ban on synthetic food colors. Regulation in the E.U. often starts through the leadership of one Member State, which pushes the concepts up to Brussels after a proof-of-concept pilot phase. Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3, Orange B, and Red 3 are among the food colors associated with hyperactivity.

via 7 Foods Banned in Europe Still Available in the U.S. | Care2 Healthy & Green Living.

Coconut Oil is the Antiviral of Nature

In a time when strange viruses are making headlines around the world, perhaps it’s time you knew about the most powerful natural antiviral around: coconut oil. The antiviral activity in coconut oil is unparalleled, even among the most resistant viruses, and the best part is, if it’s virgin and organic, there isn’t a man-made chemical in the mix.

Think it’s too good to be true?

Bruce Fife, C.N., N.D. and author of The Coconut Oil Miracle shares, “Laboratory tests have shown that the MCFAs (medium chain fatty acids) found in coconut oil are effective in destroying viruses that cause influenza, measles, herpes, mononucleosis hepatitis C, and AIDS; bacteria that can cause stomach ulcers, throat infections, pneumonia, sinusitis, urinary tract infections, meningitis, gonorrhea, and toxic shock syndrome; fungi and yeast that lead to ringworm, candida, and thrush; and parasites that can cause intestinal infections such as giardiasis.” Sounds like a powerhouse to me.

The antiviral, antibacterial, and antifungal properties of coconut oil are directly attributed to the medium chain fatty acids (MCFAs) in the oil, including capric acid and caprylic acid, and the powerful lauric acid. These fatty acids are concentrated in coconut oil; they make up over 60 percent of all that’s in the oil.

Medium chain fatty acids are unique and found in only a few places in nature. Interestingly, another place medium-chain fatty acids are found is in mother’s milk. In mother’s milk, these medium-chain fatty acids are what protects the infant as his/her immune system is developing. And the more the mom has in her body, the more protection the infant will receive.

As antiviral and antibacterial agents, medium chain fatty acids work like this:

Like humans, viruses and bacteria have a skin, or outer coating to keep foreign invaders out. Most viruses and bacteria have a malleable, fluid-like skin that is composed of a fatty substance. Inside this fatty skin resides the rest of the organism, including the organism’s DNA.

Because the fatty acids in coconut oil are similar to the pathogen’s own skin, the fatty acids are attracted to the organism and are easily absorbed right into it. For the pathogen, it’s like opening the door to an ax murderer, because they look like its best friend.

Once inside, the pathogen finds that the medium chain fatty acids are actually much smaller than the fatty acids that make up its own outer casing and this begins to break apart the pathogen’s casing.

According to Fife, the smaller medium chain fatty acids “weaken the already nearly fluid membrane to such a degree that it disintegrates. The membrane literally splits open, spilling its insides and killing the organism.”

It does this all without causing any harm to human cells or tissues.

More:

Coconut Oil Miracle, Bruce Fife, C.N., N.D.

Coconut Cures, Bruce Fife, N.D.

http://www.naturodoc.com/library/nutrition/coconut_oil_healthy.htm

http://www.coconut-connections.com/hivandaids.htm

via Coconut Oil is the Antiviral of Nature.

The Good Food Revolution

Industrialized food harms the earth and our bodies. Thankfully, there’s a wave of passionate innovators who are growing a healthier food culture, one radish at a time.

By Jake Miller

Food is love. The first time I ever heard that was when I asked my friend Jona what in the world he was thinking cooking for 100 hungry guests on his own wedding night. Jona bought heirloom tomatoes from his neighborhood farmers’ market and served a splash of rich golden squash soup in shot glasses hand-painted to match the bridal flowers. The vegetarian menu wowed even the most committed carnivores at the party, and each course served to tighten the bonds of our shared community.

It’s easy to believe that food is love when you’re enjoying a special meal for family and friends, or when you bite into a peach that’s still warm from the sun. But how do those words apply to a society where people eat meals alone in their cars, or where whole communities don’t have access to basic fresh produce, let alone a sun-warmed peach?

On a late summer afternoon last year, my two-and-a-half-year-old son and I went to one of our favorite spots, where a series of paths wind between woods and fields, around the old grounds of a defunct psychiatric hospital on the edge of Boston’s Mattapan neighborhood. Nowadays it’s home to the Boston Nature Center and the Clark Cooper Community Gardens, where gardeners from all walks of life share tips and talk about the weather, while naturalists watch wild turkeys patrol the edges of the plots. My gregarious son hails them all, saying hello to the growers, the butterflies, the turkeys, and the vegetables ripening on the vine. It’s a little bit of magic to see this slice of the world through his eyes, where everything here belongs together and has a role to play. The scenery is beautiful, but what’s even more inspiring are the people working and living together, growing healthy food and a strong community while revitalizing the environment.

Elsewhere in Mattapan—and throughout the city, the nation, and the world—the view is not always as lovely, with epidemics of malnutrition and obesity striking within the same communities, sometimes paradoxically within the same person. Many experts say that this growing crisis is due in large part to an industrial food system that pollutes the environment while propagating cheap, low-nutrition processed food. One out of every three children born in 2000 could develop diabetes, the Centers for Disease Control tells us, and obesity rates are rising. Today’s children may be the first generation of Americans to live shorter lives than their parents.

At its best, food is love; at its worst, it can be toxic—to our health, to the environment, and to our communities.

In response, a diverse food movement has arisen, with farmers, public health activists, social justice advocates, and people who love to eat well, all collaborating to create alternatives to the industrial food system. The real beauty of this movement is that none of its strands can exist in isolation. It’s a healthy, vibrant ecosystem—a community of innovators helping to grow a new sustainable food culture.

Here are five key players who embody the diverse ideals and approaches of this movement. They’re working in cities and out in the countryside, on the left and the right of the political spectrum, with gourmets and with communities that are struggling with hunger. Some of them came to the movement when they realized that food was a key component of social justice; others came to share their love of fresh healthy food when they realized that too few people had access to it. A sense of intention connects them all—a commitment to building a food system that promotes not just efficiency and profits, but health, community, environment, and ethics.

Frances Moore Lappé

Envisioning Abundance
In 1971, Frances Moore Lappé found herself poring over books and reports in the agricultural library at the University of California, Berkeley. She felt confused. In study after study, evidence showed there was more than enough food for the world to eat, yet policy makers and pundits were talking about famine and lack.

“I was this kid trying to figure out, ‘Why is there hunger in the world when there’s enough food to make us all chubby?’” she says.

She went on to write Diet for a Small Planet (1971), a three-million copy best-selling cookbook that provided delicious recipes and showed how adopting a diet based on grains and vegetables, and eating lower on the food chain, would allow everyone on earth to have enough food.

It wasn’t the details of the diet that were the key revelation, Lappé told me in a recent interview: it was the simple realization that scarcity is a state of mind.

“If we start with a sense of lack—lack of stuff and lack of goodness—we’ve bought this caricature of ourselves, this shriveled sense of ourselves, that all we can count on is greed,” Lappé says. But in the real world, we’re all much more than that. “Look at the behaviors and traits that have been hardwired into us. Cruelty? Selfishness? Yes, but also fairness, cooperation, and creativity.”

Breaking through this illusion of scarcity—the idea that we don’t have enough to eat or that we don’t have the power to change the world—has been the constant theme of her work (which includes 16 books and co-founding the anti-hunger think tank Food First). She’s as passionate about it as ever. In her latest book, Getting a Grip: Clarity, Creativity, and Courage in a World Gone Mad (2007), she says that under the wrong conditions—extreme concentrations of power, cultures of anonymity, and scapegoating—most of us will behave selfishly and cruelly.
The beauty of the food justice and sustainable food movements, she says, is that they create the opposite of these conditions, which allow our better selves to shine through. Social power is dispersed, anonymity is diminished by true community, and everyone has to shoulder some of the responsibility for the state of the world we live in. It’s easy to see how when we eat and garden together, shop at a farmers’ market, or become a member of a community-sponsored agricultural project, we don’t just build a healthier food system, we build a healthier democracy.

Since she started writing about food, Lappé says, things have gotten a lot worse, but also a lot better.

“We’re heading very rapidly in two directions. The dominant direction is horrific. We’ve turned food into a health hazard,” she says. “At the same time, much more than I ever could have imagined when I began, people are reclaiming their own food traditions, learning more about soil ecology. A recent study from the University of Michigan shows that if the whole world went organic we would increase food output and build a healthier environment.
“My hope is in the evidence, and the evidence is in,” says Lappé. “We have the power to make a better world.”

Makani Themba-Nixon
Seeds of Justice
“Food has always been at the heart of the struggle for social justice,” says Makani Themba-Nixon, a community health advocate. According to her, it’s all a question of “Who has access to land, to food?”

Often the answer comes down to race and wealth, Themba-Nixon says. That’s part of the reason the epidemics of childhood obesity, diabetes, and heart disease have hit communities of color particularly hard, and that’s why it’s crucial to empower these communities to find appropriate, integrated local solutions.

Themba-Nixon is the executive director of Washington, DC–based Communities Creating Healthy Environments (CCHE), a new nationwide initiative to support innovative solutions to the crisis. In its first round of funding in 2009, CCHE supported water activists in the Southwest, youth programs in Madison and New Orleans, and a program to introduce community vegetable gardens on a tribal nation’s ranch in Montana. Think of it as an innovation incubator, supporting creative strategies that other communities can learn from and build on.

As for childhood obesity, Themba-Nixon says, we won’t solve the problem without addressing the root causes—the land-use policies, predatory marketing, and underfunded public infrastructure that make it difficult for kids and families to make healthy choices in the first place. It’s easy to blame personal choice and individual character flaws for problems like obesity, which seem so private, but it’s not enough to simply ask individuals why they don’t take better care of themselves. We also have to ask, as communities and as a society, questions like, Is anyone selling fresh fruit and vegetables nearby? Are the streets and parks in the neighborhoods safe for children to play in? Is the soil in the neighborhood too contaminated for gardening? And what’s for lunch at school?

Part of Themba-Nixon’s inspiration in the fight for social justice is a love for healthy food that started in her own childhood.

“I was very fortunate to be raised by a mom who was into organic and growing your own before it was cool,” she says. “She was always baking things and sprouting things. It gave me a great appreciation for food, not just as fuel but as something sacred and alive.”

Joel Salatin
Caretaker of Creation
Joel Salatin calls himself a Christian conservative libertarian environmentalist and a “lunatic farmer.” He also calls himself a “caretaker of creation,” believing that his role as a farmer is to make the cattle, chickens, turkeys, pigs, and, most important of all, the grasses on his farm, happy, and then to stay as far out of the way as possible while nature produces abundant healthy food. He sells it all from his local food shed, to his neighbors, and to nearby restaurants.

“Pasture-based livestock and local food systems can feed the world and heal the land,” Salatin says. “These are not mutually exclusive.”

As proof, Salatin offers his own Polyface Farm, a family-owned, multi-generational 550-acre operation in Virginia’s Shenandoah Valley. He’s been so successful at proving his claim that he now devotes several months a year to writing and speaking about his message and methods.
Salatin believes that we were put here to nurture God’s creation, not to pillage it for maximum profit in the short term. The secret to the abundance of the farm is a carefully choreographed dance that mimics and enhances the natural food web of a grassland ecosystem. Salatin’s pigs, turkeys, and rabbits, as well as the farm’s 450 acres of woodland, all have their own dances to perform. Sunlight feeds a polyculture of grasses, cattle graze on that pasture (encouraging the grass to grow again), the cattle’s manure feeds the insects that feed the poultry, the chicken manure enriches the soil, and so on.

If the answer is as simple as letting nature work, why is our food system such a mess?

“First of all, as a culture we have been raised with a dominion mentality not balanced with a nurturing mentality,” Salatin says. “We have not had an environmental ethic, but rather an exploitation ethic. We ran through the environment much faster than we realized it was not limitless. Second, as a Western parts-oriented culture, we did not practice holism like Eastern cultures. While this made us technologically superior, we sacrificed social and environmental ethics.”

You don’t have to take his word for it, either. Salatin is so convinced of the virtue in his way of farming that his entire operation is open to the public—from the pigs aerating cow manure to the chickens and turkeys foraging in their mobile enclosures. And, as Salatin says, they’re not only producing delicious food for the local market, they’re healing the land. Since his family bought the farm in 1961, the Salatins have transformed their Shenandoah Valley home from an eroded shell of a farm into a treasury of living abundance.

“Awareness of our connection to our ecological umbilical brings decision-making integrity to our daily lives,” says Salatin. “And it allows us to participate in a cause far bigger than ourselves, with the joyful reality that we are creating the landscape our children will inherit, one bit at a time.”

Alice Waters
A Delicious Revolution
Every day, on her commute between her home and her world-famous restaurant, Chez Panisse in Berkeley, California, Alice Waters drives past the Martin Luther King Jr. Middle School. When she first began to notice the school around 15 years ago, it looked so poorly maintained—with raggedy overgrown lawns and broken windows—that she thought it might be abandoned. In fact, she writes in her recent book, Edible Schoolyard (2008), more than 1,000 sixth, seventh, and eighth graders were studying there.

Waters is known for revolutionizing American cooking—bringing simple, exquisite flavors to life with fresh, local, sustainably produced ingredients—and helping to launch the Slow Food movement in the United States. But before she became a chef she had been a pre-school teacher at a local Montessori school and has always been a firm believer in the value of public schools. The sight of the King school on her daily commute was a sobering reminder of the harsh reality of public education for many of our underserved children. She decided to see if she could help change that reality.

In her first visit to the school, Waters outlined a wildly ambitious plan to completely overhaul the way the kids experienced food—growing their own in a garden, learning to cook it themselves, and sharing it with their classmates. Today the King school’s Edible Schoolyard is a prototype for a new kind of holistic healthy school lunch program. Kids learn to grow and cook their own food—and eat much healthier lunches, teachers incorporate the garden into their science, math, and humanities classes, and parents and neighbors build new relationships that strengthen the school and its community.

Waters’ Chez Panisse Foundation has also helped launch a sister program in New Orleans, a sustainable food project at Yale University, and a network of school gardens and holistic culinary projects sprouting across the country.

In September 2009, the Greensboro Children’s Museum in North Carolina broke ground on a new garden, becoming the first children’s museum in the country to join the movement.

Each garden is created by the children to be a lovely place and to help make their school more beautiful. This isn’t a side effect of the project; it’s one of the main principles. “Beauty is a language,” Waters writes. “A beautifully prepared environment, where deliberate thought has gone into everything from the garden paths to the plates on the tables, communicates to children that we care about them.”

It’s all part of what Waters calls her “delicious revolution.” The secret is that the seemingly selfish act of wanting to eat delightful food is actually based on sharing and connecting: people cook together, eat together, and work together with their local farmers to build a healthy community.

Will Allen
Tilling the Inner City
When Will Allen bought Growing Power, a nursery in Milwaukee, Wisconsin, his plan was to start a small urban farm where he could grow produce for sale to the local community. That modest vision changed when a group of neighborhood kids asked him to show them how to grow their own food. What was meant to be a small for-profit business has grown into a nonprofit community food center, offering not just produce but the know-how to grow, process, market, and distribute sustainable healthy food. It’s one of the most influential forces in urban farming in the nation, if not the world.

Allen, a MacArthur Fellow and a former professional basketball player and marketing executive, has developed innovative holistic techniques for integrating fish farming into his plant-growing operation. Growing Power produces astonishing amounts of food and lush vermicompost in remarkably small spaces—25,000 plants, thousands of fish, plus laying hens, goats, rabbits, and turkeys, all on two acres of inner-city land. This oasis of fresh nutritious food lies in the heart of what Allen calls a “food desert,” but Growing Power’s message and methods are spreading far and wide, with spin-offs and partner projects around the nation and a new project launching through the Clinton Global Initiative to share the methodology in Africa.

Everything on the small city farm is integrated: The aquaponics tank not only grows fish, it also produces nutrient-rich water for the tomatoes and salad greens grown in the greenhouse. Allen’s beloved worms, which he proudly counts among his livestock, not only digest millions of pounds of food waste to produce nutrient-rich compost, they generate all the heat needed to keep the greenhouses warm and producing vegetables throughout a harsh Midwestern winter. But the soil and the food grown on the property aren’t an end in themselves; they’re the means—the groundwork upon which strong communities can come together to solve the profound problems of our food system.

“A lot of times I’ve heard, ‘Let’s go in—we have 200 vacant lots—bring some compost in and throw it down, and everyody’s going to run out of their houses and start farming,” Allen told a group of activists in Minneapolis earlier this year. “If you’re not able to engage the community, nothing else can really be sustained.”

Allen is working to overcome the all-too-common perception—especially among urban youth—that farm work must be cruel, grueling, or dirty. The 6’7″ force of nature who appears year round and all over the country in his trademark sleeveless hooded sweatshirt, has turned the gift for sales that he first exhibited at corporations like Kentucky Fried Chicken to promote something much more precious than the secret recipe of 11 herbs and spices: inspiration for a community of citizens to work together and take control of their own food system.

“I don’t build gardens with fences. Everybody’s talking about, ‘You gotta put up a fence to protect the garden.’ No. You have to engage the community,” Allen says.

He sees a future with 50 million new growers—not just full-scale farmers but families with rows of pots on their porches, students turning soil in schoolyards, neighbors sharing plots in community gardens. If it works, they won’t just be growing food. They’ll be growing stronger interdependent communities that rely on and nurture one another as surely as the tilapia and lake perch growing in Allen’s aquaponics tanks depend on the composting worms and floating watercress that complete their cycle of life.

Digital Digest
Learn more about these sustainable food projects and how you can get involved:

Rebel Tomato
No yard? No community gardens near you? No problem. Use this Web-based tool to start your own.

Edible Schoolyard
The digital home of the original Edible Schoolyard in Berkeley, CA, with resources to help you start your own school garden project.

Ethicurean
The blog that pre-digests all the important food policy and sustainability issues for you.

Growing Power
Will Allen’s tips for growing worm compost, establishing an aquaponics greenhouse, or getting involved in the movement for sustainable community food systems.

Local Harvest
Learn more about Community Supported Agriculture, where consumers buy a share in a local farm’s production and get ultra-fresh food while providing farmers with better cash flow.

Polyface, Inc.
Get the lowdown on Joel Salatin’s model of pasture-based permaculture.

Slow Food USA
The United States branch of the international movement to support good, clean, and fair food and to preserve endangered culinary and cultural institutions in the face of fast food and fast life.

Small Planet Institute
Tools and tips for skillful engagement in democracy, including “food democracy,” from Frances Moore Lappé and daughter Anna Lappé.

The Ethical Diet
Changing the way you eat is a good start, but real change comes when we build communities that can support viable alternatives. Here are eight steps to help you expand the circle of good food in your life—beyond your plate and into your neighborhood:

• Start talking about food. Don’t stop.

• Learn where the food you already eat comes from.

• Ask at your local markets and restaurants if any of the food is locally or sustainably sourced—let them know that this is something that their customers value.

• Talk to producers at farmers’ markets to find out what the freshest and most delicious local foods are at the moment.

• Talk to your friends and family about your food traditions and values. An elaborate potluck feast—or a trip to gather you-pick strawberries—is a perfect opportunity for meaningful conversation.

• Grow something yourself and then eat it. You don’t need to launch a new community garden project to feel the power of connecting directly to the food chain. Plant a pot of basil on your porch and make one perfect batch of pesto, or capture some wild yeast and make an über-local batch of sourdough bread.

• Make eye contact with the people around you when you’re eating. At a harried family meal, this simple moment of connection can create a sense of calm. In a crowded café, it can help you build new friendships and expand your personal community.

• Add meaning to your meals by saying grace. You can thank God or simply take time to acknowledge the community of people, plants, and animals that worked together to provide your food. Infusing food with intention is also a great way to encourage yourself to eat healthier.

Learn about other sustainable food visionaries, print out tasty recipes, and more.

Jake Miller is a freelance writer based in Boston, Massachusetts. He has cultivated tomatoes in his window, basil on his porch, and worm compost under his desk.

Photo by Alamy / fotolia.com

Spring 2010

Yoga+ magazine

The Good Food Revolution

What color is Your Fat?

What Color is Your Fat?
By Ellen Kamhi, PhD, RN, HNC, Natural Solutions

You probably had no idea until right now that your body houses two kinds of fat–yellow and brown. Yellow fat, which serves as an insulator and a warehouse for unused or excess calories, is the type most people want to shed. Brown fat actually burns those excess calories, acting as the furnace and burning yellow fat as fuel. If you have a good storehouse of brown fat, you can seemingly eat whatever you want and not gain a pound, while the “more yellow, less brown fat” folks find losing weight difficult even as they restrict calories. To add insult to injury, being overweight can actually shut down the mitochondria (the cell’s powerhouses) in brown fat, essentially turning it into yellow fat.

Fortunately, many natural remedies can help kick-start fat burning (thermogenesis). First and foremost: exercise. Without enough exercise, it’s difficult to lose and keep weight off. In addition, you can take supplements to boost your body’s fat-burning capabilities.

Essential fatty acids. Many overweight people suffer from chronic deficiencies of essential fatty acids (EFAs), the primary fuels that stoke the body’s thermogenic furnace. When they are in short supply, brown fat becomes inactive, which can make weight loss more difficult. Gamma-linolenic acid (GLA), an omega-6 fatty acid, is of particular concern. Normally, the body can manufacture GLA from dietary sources of another omega-6 fatty acid, linoleic acid–found in safflower, sunflower, corn, soybean, and flaxseed oils. However, a diet high in saturated fats–much different than EFAs–combined with stress, alcohol, aging, or illness, can block this conversion, and you wind up with a GLA deficiency. Take 500 mg of GLA daily; evening primrose, black currant, hemp, and borage oils are all good sources.

Medium-chain triglycerides (MCTs). MCTs tend to accelerate metabolism while lowering blood levels of cholesterol, which can help you lose weight. Consider adding 1 to 2 tablespoons of grapeseed or organic virgin coconut oil on vegetables or in salad dressings each day. But if you have diabetes or a liver disorder, avoid MCTs entirely.

Cayenne pepper (Capsicum frutescens), ginger, and cinnamon. Used in Chinese medicine and ayurveda, these warming spices help break down fat. Cayenne helps digestion and increases feelings of fullness and satiety.

Ginseng. Studies show this ancient remedy works as a useful antiobesity agent. It decreases the release of free radicals generated by exercise and also reduces levels of appetite-stimulating compounds such as leptin. Extracts of both ginseng root and ginseng berry help stabilize blood sugar.

Green tea (Camellia sinensis). Green tea can increase the metabolic rate and stimulate fat burning. It’s rich in a variety of compounds, including theophylline, theobromine, caffeine, and polyphenols, all of which increase the body’s use of energy, inhibit the absorption of fat, and break down fat cells as they form. Consider drinking one or two cups of green tea per day.

Hydroxycitric acid (HCA). Derived from the dried rind of the tamarind fruit (Garcinia cambogia), HCA helps clear fats from the liver, suppresses appetite, and slows the conversion of carbohydrates into fat. For best results, take 250 mg of HCA three times daily, along with 100 mcg of chromium polynicotinate or picolinate, 30 to 60 minutes before each meal.

Yerba mate (Ilex paraguariensis). Traditionally consumed as a tea in South America, yerba mate acts as a stimulant to boost thermogenesis. Its stimulating effect comes primarily from a compound called mateine, a close relative of caffeine, plus small quantities of theophylline and theobromine.

via What color is Your Fat? | Healthy and Green Living.