Archive for General Health
Should You Be Eating Genetically Engineered Foods?
Posted by: | CommentsWarning!
According to Organic Consumers Association
(http://www.organicconsumers.org/) many of the large food manufacturers and distributors like Kellogg’s, Coca Cola, Kraft and others are getting their sugar from Monsanto’s genetically engineered sugar beets. Do you have any idea how many processed foods contain sugar? Thousands!
Many scientists are concerned that genetically engineered foods may affect you in many ways such as:
- Aggravate allergies
- Increase cancer risks
- Result in antibiotic resistant pathogens
- Decrease food quality
- Produce dangerous toxins
- Spread to non genetically altered plants and change them forever,
- Permanently alter the gene pool of many plants
- Increase toxic pesticide use since genetically engineered foods can withstand them
- Increase pollution
- Result in super pests and superweeds
Also, Read More→
Are Supplements The Key to Complete Nutrition?
Posted by: | CommentsThink you’re getting all the vitamins and minerals you need from the foods you’re eating? Well I used to think that too until I did some research and found out otherwise. Things are not always as they seem though. Unfortunately, no matter how conscientious we are about choosing wholesome nutritious foods we still need to augment that with high quality vitamin and mineral supplements. I’m talking about needing to take additional vitamins and minerals to supplement primarily anything grown and sold as food, including fruits, vegetables, grain products.
There are many factors that may influence the vitamin and mineral content we receive from the foods we eat daily;
SOIL
- One of the most important factors is the soil in which it is grown. That soil is probably alot more important than most people realize. Various studies by the US Department of Agriculture has shown declining nutrient content in several foods over the last 30 years because the nutrients are no longer in the soil for the plants to absorb.
- Paul Bergner shows in his book The Healing Power of Minerals …..’ that between 1963 and 1997 several fuits and vegetables studied by the USDA were found to have their calcium content down nearly 30%, iron down 32%, magnesium down 21%, phosphorus down 11%, and potassium down 6.5%.
- Similarly, a 50 year British study from the UK Ministry of Agriculture shows that from 20 different fruits and vegetables considered there was a decline in vegetables of 81% in calcium content, 65% for magnesium, and 86% for potassium, just to name a few.
- Modern farming practices use massive amounts of fertilizers (nitrogen, potassium, and phosphorus) to prepare the soil for further planting but this doesn’t replace other needed nutrients. Also, phosphorus actually interacts with iron, sodium, calcium, boron, and aluminum and may keep those nutrients from being available to the plants, thus lessening their availability
- Plants take about a dozen nutrients from the soil but typical large scale farming practices only add three (nitrogen, potassium, and phosphorus) ….. ever wonder why that is? Read More→
