Top Six Reasons to Eat Only Organic Fruits and Vegetables

When you eat organic foods, you provide your body with vitamins, minerals, filtered water, and much more. These provide us with vital foundations for health. Most food sold in stores is grown with pesticides or other toxins. These chemicals have been proven to adversely affect health. In some cases they cause death. They also pollute the Earth and have been associated with mass animal deaths . Your choices make a huge difference in the quality of your life. What you eat builds and maintains your body. Also, supporting organics supports a healthy Earth. You help to improve the quality of water, soil, and air. Animals, plants, birds, worms, and other living beings also benefit when you choose organic food...

1. You Are What You EatIn 1826, Anthelme Brillat-Savarin originated the ever-famous "You are what you eat" in his book Meditations on Transcendent Gastronomy. We have heard this truism throughout our lives. Have you considered the depths of its wisdom? Eat an apple, and you eat life: vitamins, minerals, water, and more. Eat pesticide residue, and you fill your body with poisons . These toxins accumulate in your muscle and fat tissues. Some of them are nearly impossible to ever remove from your body. Mothers who breast-feed children illustrate an example of these danger potentials, because poisons are passed to the baby. The Journal for Pesticide Reform reports that "pesticides such as chlordane, heptachlor, DDT, DDE and other organohalogen compounds do not biodegrade in the environment. Instead they bioconcentrate and are stored in the fat of human beings, who feed at the top of the food chain." Also, a 1999 Consumers Union report determined that "pesticide residues found in foods children eat every day often exceed safe levels" .Organic foods are grown with no poisons. They are natural foods that have been grown with more conscious care for the health of the soil, the plants, and the people who will eat them. Over 100 studies have found that the nutritional quality of organic foods far surpasses that of conventional produce . Why take a chance and risk exposing yourself, your children, or your friends to chemicals that could destroy their health? Why make this even a negotiable point for yourself? Choose organic, choose natural, and you choose health.

2. Food is your best medicine.In the 5th century BC, Hippocrates taught that "let food be your medicine and medicine be your food." He was highly respected during his lifetime, and he has been famous ever since. His words have stood the test of time and remain deep wisdoms that we can live by. All medical doctors to this day recite the Hippocratic Oath. In this vow, doctors promise to try never to harm their patient and also to work for their patient's highest good.We can all make similar choices. We can all seek to bring about our highest good. We can all seek not to harm ourselves. We can live by that oath and also by Hippocrates' other famous teaching: Food is your Best Medicine. If this is true, then it makes sense that we should choose foods that are known to bring us health, energy, and peace of mind. Scientists have proven in many studies that organic food choices have far superior nutritional quality than conventional food choices . Also, they have proven that foods grown with pesticides are definitely linked with diseases and deaths for humans and animals.

With all that in mind, the choice seems clear: Choose Organic.

3. Pay now or pay later.Cost is the number one reason that people choose for not buying or eating organic foods. When you eat food that may contain poisons, however, the cost is far higher than simply the price tag. This cost also includes the impact that this food choice has upon your body and the world. Studies have proven that pesticides, herbicides, insecticides, and other poisons accumulate in the body and lead to illness, disease, and death . Next time you feel hesitant to pay a couple of extra dollars for an organic item, simply remember: Pay now for delicious, healing food or pay later for medical bills, illness, and suffering. When you pay for organic food, you pay for energy, health, and the wellbeing of the Earth.

4. We prefer life over death.Humans innately desire life. We desire health, energy, well-being, happiness, and wellness. Thus, we should choose that which will bring us greatest energy, happiness, and health. Conversely, we should not choose that which will bring us fatigue, depression or anxiety, ailments, illnesses, diseases, or death.Pesticide is designed to kill, and it does not know when to stop killing. This is all that it does. Organic, naturally-prepared foods, on the other hand, provide beneficial nutritional and healing qualities for us.With all this in mind, again, the choice seems clear: Choose Organic.

5. Earth needs your help.We live amidst the newest mass extinction on our planet. Typically in a mass extinction, more than 50% of species on Earth die off, and over 70% diminish greatly . A recent study published in Trends in Ecology and Evolution (TREE) states that "most species [on Earth] are declining as a result of human activities and...the result will be a more homogenized biosphere with lower diversity at regional and global scales" . The study also reports that "humans have not yet fully impacted some remaining ecosystem so that the total number of declining species will probably grow." We are hurting animals and plants worldwide. We are also harming the quality of our air, our water, and our soil. The result of this is that we hurt ourselves, also. Every level of life is being affected by our lifestyle and our choices.Every choice we make has an impact on environment. When we buy food , we support every level of production that has gone into this product. We support the farmer or rancher or logger who grew our primary resources. We support whatever pesticides or natural methods that they choose. We support also the manufacturing processes that produce our goods. This means that we also support any use of chemicals or packaging that manufacturers choose to use. At the next level, we also support the distribution of these foods or goods to our stores. We support the stores at which we purchase items. Finally, we support the gasoline, bicycle, and shoe companies that provide our means of reaching the store to buy food.Every time we make a choice we have a large impact. We affect ourselves, multiple other people, resources, surrounding lands and animals, the carbon footprint (air, water, soil) of distribution and production, and the gasoline/automobile/bicycle companies that give us movement.Your choices make a difference. The Earth needs your help. Therefore, choose organic.

6. Healthy plants mean healthier soil, water, birds, worms, animals, plants, air, and you.Since the 5th century BC, people have been telling us a healthy way to live. The way is natural. The way is organic. The natural path honors nature and works in harmony with Earth. As a result, we achieve harmonious health. We feel energy, peace of mind, wellness, and health. Also, the plants and animals benefit. The air, water, and soil benefit. Organic food is a choice that makes a lot of sense. Again, you pay now or pay later. Make organic food a non-negotiable choice. Choose life..............................

Organic food

Organic foods are made according to certain production standards. The use of conventional non-organic pesticides, insecticides and herbicides is greatly restricted and avoided as a last resort. However, contrary to popular belief, certain non-organic fertilizers are still used. If livestock are involved, they must be reared without the routine use of antibiotics and without the use of growth hormones, and generally fed a healthy diet. In most countries, organic produce may not be genetically modified.
Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as "organic" within their borders. Most certifications allow some chemicals and pesticides to be used, so consumers should be aware of the standards for qualifying as "organic" in their respective locales.
Historically, organic farms have been relatively small family-run farms. which is why organic food was once only available in small stores or farmers' markets. However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-2% of food sales worldwide.

Identifying organic food

Processed organic food usually contains only organic ingredients. If non-organic ingredients are present, at least a certain percentage of the food's total plant and animal ingredients must be organic (95% in the United States and Australia) and any non-organically produced ingredients are subject to various agricultural requirements. Foods claiming to be organic must be free of artificial food additives, and are often processed with fewer artificial methods, materials and conditions, such as chemical ripening, food irradiation, and genetically modified ingredients.

They may also be required to be produced using energy-saving technologies and packaged using recyclable or biodegradable materials when possible.

Early consumers interested in organic food would look for non-chemically treated, fresh or minimally processed food. They mostly had to buy directly from growers: "Know your farmer, know your food" was the motto. Personal definitions of what constituted "organic" were developed through firsthand experience: by talking to farmers, seeing farm conditions, and farming activities. Small farms grew vegetables (and raised livestock) using organic farming practices, with or without certification, and the individual consumer monitored. As demand for organic foods continued to increase, high volume sales through mass outlets such as supermarkets rapidly replaced the direct farmer connection. However, for supermarket consumers, food production is not easily observable, and product labeling, like "certified organic", is relied on. Government regulations and third-party inspectors are looked to for assurance. A "certified organic" label is usually the only way for consumers to know that a processed product is "organic"

Environmental impact

Several surveys and studies have attempted to examine and compare conventional and organic systems of farming. The general consensus across these surveys is that organic farming is less damaging for the following reasons:

#Organic farms do not consume or release synthetic pesticides into the environment — some of which have the potential to harm soil, water and local terrestrial and aquatic wildlife.

#Organic farms are better than conventional farms at sustaining diverse ecosystems, populations of plants and insects, as well as animals.

#When calculated either per unit area or per unit of yield, organic farms use less energy and produce less waste, e.g., waste such as packaging materials for chemicals.

However, some critics of organic farming methods believe that organic farms require more land to produce the same amount of food as conventional farms. They argue that if this is true, organic farms could potentially destroy the rainforests and wipe out many ecosystems.
A 2003 investigation by the Department for Environment Food and Rural Affairs in the UK found, similar to other reports, that organic farming "can produce positive environmental benefits", but that some of the benefits were decreased or lost when comparisons are made on "the basis of unit production rather than area".

Yield

One study found a 20% smaller yield from organic farms using 50% less fertilizer and 97% less pesticide. Studies comparing yields have had mixed results. Supporters claim that organically managed soil has a higher quality and higher water retention. This may help increase yields for organic farms in drought years.

One study from the Danish Environmental Protection Agency found that, area-for-area, organic farms of potatoes, sugar beet and seed grass produce as little as half the output of conventional farming.Findings like these, and the dependence of organic food on manure from low-yield cattle, has prompted criticism from scientists that organic farming is environmentally unsound and incapable of feeding the world population. Among these critics are Norman Borlaug, father of the "green revolution," and winner of the Nobel Peace Prize, who asserts that organic farming practices can at most feed 4 billion people, after expanding cropland dramatically and destroying ecosystems in the process Michael Pollan responds to this by pointing out that average yield of world agriculture is substantially lower than modern sustainable farming yields. Bringing average world yields up to modern organic levels could increase the worlds food supply by 50 %.

A 2007 study compiling research from 293 different comparisons into a single study to assess the overall efficiency of the two agricultural systems has concluded that
organic methods could produce enough food on a global per capita basis to sustain the current human population, and potentially an even larger population, without increasing the agricultural land base (from the abstract)

The researchers also found that while in developed countries, organic systems on average produce 92% of the yield produced by conventional agriculture, organic systems produce 80% more than conventional farms in developing countries, because the materials needed for organic farming are more accessible than synthetic farming materials to farmers in some poor countries. On the other hand, communities that lack sufficient manure to replenish soils would struggle with organic farming, and the soil would degrade rapidly.

Nutritional value and taste

The most important study of organic food to date was completed in 2007 and found that organic fruit and vegetables contain up to 40% more antioxidants than conventional equivalents, and that the figure was 60% for organic milk. The 4-year study was funded by the European

Union and was the largest of its kind ever undertaken. A meta-analysis five years earlier (a review of all prior studies on the subject) had found no proof that organic food offered greater nutritional values, more consumer safety or any distinguishable difference in taste.
Limited use of food preservatives may cause faster spoilage of organic foods. Such foods in the stores, on the other hand, are guaranteed of not having been stored for extended amounts of time, still being high in decaying nutrients that food preservatives fail to preserve. Some studies have shown higher nutrient levels in organic fruit and vegetables compared with conventionally grown products.

Organic food may also potentially have higher amounts of natural biotoxins, like solanine in potatoes, as to compensate for the lack of externally applied fungicides and herbicides etc.

However, in current studies, there have been no indications of difference in amounts of natural biotoxins between organic and conventional foods.
Regarding taste, a 2001 study concluded that organic apples were sweeter. Along with taste and sweetness, the texture as well as firmness of the apples were also rated higher than those grown conventionally. These differences are attributed to the greater soil quality resulting from organic farming techniques compared to those of conventional farming.

Interesting Facts about Food Chains

Introduction

chain: In an ecosystem, plants capture the sun's energy and use it to convert inorganic compounds into energy-rich organic compounds1. This process of using the sun's energy to convert minerals (such as magnesium or nitrogen) in the soil into green leaves, or carrots, or strawberries, is called photosynthesis.
Photosynthesis is only the beginning of a chain of energy conversions. There are many types of animals that will eat the products of the photosynthesis process. Examples are deer eating shrub leaves, rabbits eating carrots, or worms eating grass. When these animals eat these plant products, food energy and organic compounds are transferred from the plants to the animals. These animals are in turn eaten by other animals, again transferring energy and organic compounds from one animal to another. Examples would be lions eating deer, foxes eating rabbits, or birds eating worms.
This chain of energy transferring from one species to another can continue several more times, but it eventually ends. It ends with the dead animals that are broken down and used as food or nutrition by bacteria and fungi. As these organisms, referred to as decomposers, feed from the dead animals, they break down the complex organic compounds into simple nutrients. Decomposers play a very important role in this world because they take care of breaking down (cleaning) many dead material. There are more than 100,000 different types of decomposer organisms! These simpler nutrients are returned to the soil and can be used again by the plants. The energy transformation chain starts all over again.
Here is a figure showing one such food and energy chain. look like that:-

Names and word definitions

Producers:- Organisms, such as plants, that produce their own food are called autotrophs. The autotrophs, as mentioned before, convert inorganic compounds into organic compounds. They are called producers because all of the species of the ecosystem depend on them.

Consumers:- All the organisms that can not make their own food (and need producers) are called heterotrophs. In an ecosystem heterotrophs are called consumers because they depend on others. They obtain food by eating other organisms. There are different levels of consumers. Those that feed directly from producers, i.e. organisms that eat plant or plant products are called primary consumers. In the figure above the grasshopper is a primary consumer.
Organisms that feed on primary consumers are called secondary consumers. Those who feed on secondary consumers are tertiary consumers. In the figure above the snake acts as a secondary consumer and the hawk as a tertiary consumer. Some organisms, like the squirrel are at different levels. When the squirrel eats acorns or fruits (which are plant product), it is a primary consumer; however, when it eats insects or nestling birds, is it is a tertiary consumer.
Consumers are also classified depending on what they eat.

Herbivores are those that eat only plants or plant products. Example are grasshoppers, mice, rabbits, deer, beavers, moose, cows, sheep, goats and groundhogs.

Carnivores, on the other hand, are those that eat only other animals. Examples of carnivores are foxes, frogs, snakes, hawks, and spiders.

Omnivores are the last type and eat both plants (acting a primary consumers) and meat (acting as secondary or tertiary consumers). Examples of omnivores are:

*Bears --They eat insects, fish, moose, elk, deer, sheep as well as honey, grass,and sedges.

*Turtles -- They eat snails, crayfish, crickets, earthworms, but also lettuce, small plants, and algae.

*Monkeys -- They eat frogs and lizards as well as fruits, flowers, and leaves.

*Squirrels -- They eat insects, moths, bird eggs and nestling birds and also seeds, fruits, acorns, and nuts.

Trophic level. The last word that is worth mentioning in this section is trophic level, which corresponds to the different levels or steps in the food chain. In other words, the producers, the consumers, and the decomposers are the main trophic levels.

Food Webs

In looking at the previous picture, the concept of food chain looks very simple, but in reality it is more complex. Think about it. How many different animals eat grass? And from the Facts about Red-tailed Hawks page, how many different foods does the hawk eat? One doesn't find simple independent food chains in an ecosystem, but many interdependent and complex food chains that look more like a web and are therefore called food webs. A food web that shows the energy transformations in an ecosystem.

As you can see from this picture, food webs, with all their dependencies, can be very complex, but somehow nature balances things out so that food webs last a long time. Many species share the same habitat, their populations survive for many years, and they all live happily together.

The Ecological Pyramid

We described in the previous sections how energy and organic compounds are passed from one trophic level to the next. What was not mentioned is the efficiency of the transfer. In a highly efficient transfer almost all of the energy would be transferred -- 80% or more. In a low efficiency transfer very little energy would be transferred -- less than 20%. In a typical food chain, not all animals or plants are eaten by the next trophic level. In addition, there are portions or materials (such as beaks, shells, bones, etc.) that are also not eaten. That is why the transfer of matter and energy from one trophic level to the next is not an efficient one.
One way to calculate the energy transfer is by measuring or sizing the energy at one trophic level and then at the next. Calorie is a unit of measure used for energy. The energy transfer from one trophic level to the next is about 10%. For example, if there are 10,000 calories at one level, only 1,000 are transferred to the next. This 10% energy and material transfer rule can be depicted with an ecological pyramid that looks like this:

This pyramid helps one visualize the fact that in an ecological system there need to be many producing organisms at the bottom of the pyramid to be able to sustain just a couple of organisms at the top. In looking at the pyramid, can you guess how much larger the volume of each layer is as compared to the one just above it? Take a guess. It might not look like it but they are close to 10 times larger.

Final comments

Oaks rate a position at or very near the top of the wildlife food chain (or bottom of the ecological pyramid). They are the "staff of life" for many wild life species. The greatest food value comes from the acorn, especially during the winter season when other foods are scarce.

Squirrels, which are omnivores, are neither at the bottom or the top of the food chain. Since the feed from producers as well as primary consumers, one could say that they occupy two layers in the pyramid.

Hawks, which are mature birds of prey, are at the top of the their food chain and of the ecological pyramid.

Cocktail

Alcoholic Cocktail Recipes

Who hasn’t had a 'Margarita' or a 'Sex on the beach'? Although some cocktails may have been given flamboyant names, the truth of the matter is that we all love to taste the mixed flavors elegantly served on a glass or a cup every once in a while.
We can now find cocktail bars, targeted to those people who come out of the office and want to go for a drink in a more upscale place than in a bar or a pub down the street. Such places offer a nice trendy environment, chill out music and videos and cozy seats so you can have a nice talk with your friends.
Cocktail recipes
grow by the minute, and nearly every country in the world contributes with a cocktail that has the country’s characteristic booze.Some examples are:
Caipirinha

This brazillian cocktail is made with Brazil’s typical liquor called ‘cachaça’, mashed limes, sugar and ice, although lately, many variants of this delicious drink have come up such as passion fruit caipirinha.
Margarita

Originally from Mexico, this cocktail is prepared with tequila, lime juice, triple sec and salt.
Miguelito

This is Costa Rica’s original cocktail made with ‘Guaro Cacique’, the ‘tico’s’ most representative liquor along with Imperial beer. This Cocktail is prepared with Cacique and coconut cream and served either on a shot or chilled.
Mojito

This is Cuba’s cocktail icon, prepared with mashed spearmint leaves, rum, mineral water, sugar and crushed ice. Along with Margarita, this drink is popular around the world as it provides a refreshing flavor with a great after-taste.
Other famous cocktails are: Bloody Mary, White Russian, Grasshopper, Mai-Tai, and Pina Colada.
Cocktails are often happy accidents that happened to the bartender, so do not be afraid and start creating your cocktails at home, and you may be the cerator of the next world-famous cocktail.

Italian Wine

Italy is the largest and one of the oldest wine-producing countries in the world. Italian wines are frequently named for the grape rather than for the region of origin; hence a wine excellent in one locality may be inferior in another. The best known is Chianti, red or white, and properly a Tuscan wine; Tuscany also produces the esteemed red blends known as Super-Tuscans. From Piedmont come the red Barolo, Barbera, and Barbaresco wines; from Campania come the well-known Lacrima Cristi, and Falerno, descendant of Horace's Falernian; from Veneto comes Valpolicella, dark red with a rich texture. Sicily makes Marsala, a sweet, amber-colored, usually fortified wine, but both that island and Sardinia are increasing important quality wines.

German Wine

Fine German wines are generally light, dry, white wines made from the Riesling grape and characterized by a fresh, flowery bouquet. Hock, derived from the town of Hochheim, is an English term sometimes applied to all Rhine wines.

The best white Rhines traditionally are from the Rheingau. They include Johannisberger, Rüdesheimer, and Steinberger. Rheinhessen wines are milder and lighter in taste.

The third Rhine district, Pfalz (the Palatinate), also produces distinguished wines. Liebfraumilch, although well known, is typically an undistinguished semisweet Rhine wine. Rhine wines were formerly matured for many years in huge casks like the classic Heidelberg Tun, but are now aged in small casks for not more than three years. One of the most northerly viticultural areas in the world, situated along the Moselle (Mosel) River and its tributaries the Saar and the Ruwer, furnishes extremely light, delicate wines. Moselle wines are drawn off into green bottles, Rhine wines into brown. Other good wines are made in Baden, and in Franconia in Bavaria, noted for Stein wine.

wine

wine alcoholic beverage made by the fermentation of the juice of the grape. So ancient that its origin is unknown, wine is mentioned in early Egyptian inscriptions and in the literature of many lands. The term wine is also applied to alcoholic beverages made from plants other than the grape, e.g., elderberry wine, dandelion wine.

Characteristics :- Wines are distinguished by color, flavor, bouquet or aroma, and alcoholic content. Wine is also divided into three main types: still or natural, fortified, and sparkling. Wines are red, white, or rosé (depending on the grape used and the amount of time the skins have been left to ferment in the juice). For red wines the entire crushed grape is utilized; for white wines, the juice only. In rosé wines, the skins are removed after fermentation has begun, thus producing a light pink color. Wines are also classified as dry or sweet, according to whether the grape sugar is allowed to ferment completely into alcohol (dry), or whether some residual sugar has been left (sweet). In a natural wine all the alcohol present has been produced by fermentation. Fortified wines, such as sherry, port, Madeira, and Malaga, are wines to which brandy or other spirits have been added. These wines contain a higher alcohol content (from 16% to 35%) than the still wines (from 7% to 15%). Sparkling wines, of which champagne is the finest example, are produced by the process of secondary fermentation in the bottle. Highly publicized studies of the French, particularly in Lyons, claim that a moderate consumption of red wine might help reduce the risk of cardiovascular disease. Such findings were judged worthy of further investigation by the American Medical Association.

Sea food, eat it

What is it about warm weather that makes us crave fish and seafood? Perhaps it's the association of the flavours with seaside towns, ocean terraces and beach bars; maybe it's the ease with which it can be cooked, limiting the time you need to spend toasting yourself by a hot grill. Whatever the reason, summertime brings the desire to chow down on the finest foods that the sea can offer; and it's easy to make the most of this with limited expense and effort.

The enormous variety of fish and other sea-dwelling edibles available in Italian supermarkets means that you're spoilt for choice; pick something that takes your fancy and suits the method of cooking best. For example, if you're going to be barbecuing fillets of fish directly on the grill, choose something fairly robust, like tuna. Oil the fillet before you put it on the grill. However, if you're marinating it first, avoid acidic ingredients like lime juice, which will partially ‘cook' the fish and make it difficult to turn and keep in one piece.

Alternatively, try a fish that can be cooked and served whole, like mackerel or snapper. Mackerel is a particularly good choice, as its oily flesh remains soft and juicy when it's been cooked over a fairly fierce heat. Season the body cavity and stuff it with lemon, herbs and garlic before cooking.

If your barbecue has a hotplate, you can cook more tender fish-catfish, cod and rehydrated baccalà, salmon fillets-directly on it. Again, oil and season the fish and put a little oil on the plate before you cook. If you don't have a hotplate, put fragile fish in foil parcels where they will steam. Because with this method the fish will take on the flavours of everything in the parcel with them, it is a good choice for mildly aromatic white fish.

The tentacled and shelled denizens of rockpools and crevices also lend themselves perfectly to summer eating. Try barbecuing king prawns on a skewer and serve them with a lime and chili dressing, or poach them in coconut milk with plenty of fresh basil, garlic, ginger, chili, and black pepper. Cut squid or cuttlefish into pieces and grill it lightly (not too long, otherwise it will become rubbery), then grill a couple of slices of salami or other spiced, cured sausage, and serve both in a salad of mixed peppery or bitter leaves (rocket, chicory, watercress) with a poached egg. These ingredients might sound like unlikely bedfellows, but they work well together.

Cook a pan of linguine, and in a separate pan heat fresh baby clams (vongole) with white wine, chili flakes, crushed garlic and lemon juice: cook the garlic and chili first in olive oil until the garlic is soft, then add the clams, a glass of dry white wine, the juice of a lemon and seasoning, and cover. When the clams are cooked (after 7 minutes or so, they'll open wide) mix this sauce with the pasta, discarding any closed shells, and stir in a couple of tablespoons of fresh, chopped parsley. This dish-a light, tangy sauce dressing the shellfish yawning in their nest of supple pasta and bright herbs-is an all-time classic.

Garlic, ginger, parsley, white wine and coconut milk make interesting sauces and marinades for light fish. Coriander, strawberries, grapefruit, mint and soy sauce individually complement the flavours of pink and oily fish. Spicy sauces and coconut milk work wonders with shellfish and squid. Cod and baccalà are great with bacon, ham and other types of cured pork. Or try a mix of flavours-and let us know how you get on.

healthy adolocent

Adolescents: Read the Label, it's Good for Your Body

Family Feature Recent research fielded by the United States Potato Board (USPB) found that the gap between actual and perceived nutrition knowledge among American adolescents is wide and could be compromising their food choices.

This is particularly true when it comes to the official FDA Nutrition Facts Label; many young adolescents view them as not only confusing but irrelevant to their lives.


In a national poll of 400 12-14 year olds, two-thirds of survey respondents assigned themselves a grade of "A" or "B" for understanding the information on nutrition labels. Yet, when asked "If you wanted to eat more nutritious meals, which of the following sources would be most helpful?" only 19% answered "Nutrition labels on foods."


USPB focus groups conducted with young adolescents shed light on specific elements of nutrition labels that are considered confusing. Few participants understood the meaning of "daily value," a concept that's essential to making sense of the label. One participant said, "I read nutrition labels when I'm bored and it's in front of me, but I don't know what they mean." Another quipped, "I haven't a clue what a daily value is, but that's okay because I don't care."


This laissez-faire attitude towards nutrition was echoed in the national survey. A large portion of young adolescents polled stated that they "do not care" about the carbohydrates (49%), calories (46%), potassium (42%), or sodium (41%) they obtain from the foods they eat.


The lack of nutrition knowledge is clearly demonstrated by these young adolescents' opinions about two common foods: potatoes and bananas. Even though they are a favorite food of young adolescents, the positive nutrition value of potatoes was underestimated by most survey respondents.


When compared to a banana, a food that's considered "healthy," 87 percent of respondents were unaware that a potato contained more potassium (720 mg per serving of potato versus 400 mg per serving of banana); 76 percent believed that a potato contained more calories when, actually, a medium potato contains 100 calories versus a banana's 110. A whopping 87 percent thought a banana was a better source of vitamin C; in truth, a medium potato contains 45 percent of the recommended daily value for this essential nutrient, a banana has 15 percent.


The youngsters in the focus groups were surprised to learn that their beloved potatoes are full of essential vitamins and minerals. One participant said, "I thought only fruits had vitamin C in them," another exclaimed, "Wow! We need to respect the spud!" Reacting to their surprise, Linda McCashion, v.p. of the USPB said, "If these young adolescents were more comfortable with nutrition labels, they might make wiser food choices."


The USPB aims to familiarize youngsters with nutrition labels. Registered dietitians worked with educators at Scholastic Inc. to create a nutrition label poster and education unit that's downloadable, free, from www.healthypotato.com. While visiting, check out kid-friendly potato recipes like Potato Nachos and Smashed Potato Pizza.

Health Benefits of Apple Cider Vinegar

An apple a day keeps the doctor away. So does two tablespoons of "Apple Cider Vinegar" and honey, mixed in a glass of water and had first thing in the morning.

There surely must be something really healthy in using apple cider vinegar, since The Father of Medicine, Hippocrates, used this vinegar around 400 B.C. for its health giving qualities. It is said that he had only two remedies: honey and apple cider vinegar. Apple cider vinegar is made from fresh ripe apples that are fermented and undergo a stringent process to create the final product. The vinegar contains a host of vitamins, beta-carotene, pectin and vital minerals such as potassium, sodium, magnesium, calcium, phosphorous, chlorine, sulphur, iron, and fluorine. Pectin in the vinegar is a fiber which helps reduce bad cholesterol and helps in regulating blood pressure. The need for calcium supplements once you start growing older is very well known. This vinegar helps extract calcium from the fruits, vegetables and meat it is mixed with, helping in the process of maintaining strong bones. Potassium deficiency causes a variety of ailments including hair loss, weak finger nails, brittle teeth, sinusitis, and a permanently running nose. Apple cider vinegar is loaded with potassium. Studies have shown that potassium deficiency results in stunted growth. All these ailments can be avoided with the intake of apple cider vinegar. The potassium in this vinegar also helps in eliminating toxic waste from the body. The beta-carotene helps in countering damage caused by free radicals, helping one maintain firmer skin and a youthful appearance. Apple cider vinegar is good for those wanting to lose weight. It helps in breaking down fat which helps in natural weight reduction. Apple cider vinegar contains malic acid which is very helpful in fighting fungal and bacterial infections. This acid dissolves uric acid deposits that form around joints, helping relieve joint pains. This dissolved uric acid is gradually eliminated from the body. It is claimed that apple cider vinegar is helpful in ailments such as constipation, headaches, arthritis, weak bones, indigestion, high cholesterol, diarrhea, eczema, sore eyes, chronic fatigue, mild food poisoning, hair loss, high blood pressure, obesity, along with a host of many other ailments. No wonder then many know apple cider vinegar as the "Wonder Drug".

Varieties of Cooking Apple

The shining red, green or yellow colored fruit is relished for its great taste, and is usually eaten raw. But, there are some varieties of apples that are generally not consumed fresh, and need cooking for the purpose of consumption, known as cooking apples. Cooking apples are generally larger than the eating variety.

Jonathan :- Jonathan is a dark red colored apple with a sweet and strong acidic flavor. It was developed by a lady, Rachel Negus Higley from United States, and hence, named after her husband Jonathan Higley. However, some believe that Jonathan apple originated in a farm in New York, and was initially known as 'Rick Apple'. Later, Judge Buel, President of Albany Horticultural Society named it after its discoverer Jonathan Hasbrouck. This juicy and smooth-skinned apple is used as a raw material in bakeries for its sour flavor. Jonathan apples can also be eaten fresh.
Cox's Orange Pippin Apple :- Cox's Orange Pippin apple is yellow or orange-red in color with crimson red stripes. The yellow flesh is juicy and has a spicy flavor. It is mainly grown in United Kingdom, and was first developed in 1825 by Richard Cox, a brewer and horticulturist. Richard Cox developed this apple from the seeds of another variety, known as 'Ribston Pippin'. Cox's Orange Pippin apples is regarded as the classic English apple. This apple makes fine desserts, and are also used in cider. It can also be eaten raw.
Bramley :- Bramley is a variety of cooking apple that can be eaten raw as well. This apple was first cultivated in the United Kingdom. It is the most important variety of cooking apple in England. It is large, round-shaped and slightly flat with a sour flavor. This apple is usually green, but sometimes also found with few red stripes. For cooking Bramley apple, the skin is peeled off, and the apple is sliced into small pieces. These pieces can be covered in lemon juice to keep them from turning brown. They can be used in pies, salads, crumbles and many other desserts. Bramley apple can also be stuffed with dry fruits and baked to serve with custards, which is a favorite British pudding. They are also used in making cider and apple sauce.

Detoxification

Internal detoxification has always been a fundamental principle in natural medicine. Inner cleansing involved supporting the healthy elimination of metabolic waste that may otherwise upset inner balance and contribute to poor physical health and reduced vitality.

Respiratory, Cold & Cough

Our herbal cough syrup, dry cough syrup are useful for cough, common cold, chronic bronchial problems like allergic bronchitis, bronchial asthma and other respiratory disorders have traditionally been treated effectively through ayurveda.

Herbal Products and Supplements: What You Should Know

Are herbal health products and supplements safe because they’re natural?

Not necessarily. Don’t think that herbal health products and supplements are safer than medicines just because they occur in nature or come from plants. After all, many plants are poisonous! Although herbal products and supplements are advertised as “natural,” they aren’t necessarily natural to the human body.Unlike prescription and over-the-counter (OTC) medicines, herbal products and supplements don’t have to be tested to prove they work well and are safe before they’re sold. Also, they may not be pure. They might contain other ingredients, such as plant pollen, that could make you sick. Sometimes they contain drugs that aren’t listed on the label, such as steroids or estrogens. Some of these products may even contain toxic (poisonous) substances, such as arsenic, mercury, lead and pesticides.

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What types of herbal products and supplements are available?
Hundreds of herbal products and supplements are available. They are advertised to treat just about any symptom. However, trustworthy evidence usually doesn’t exist to support these advertising claims.Some of the most popular herbal products and supplements include chondroitin sulfate, echinacea, ephedra (also called ma huang), garlic, ginkgo biloba, ginseng, glucosamine, kava, melatonin, phytoestrogens (such as black cohosh, dong quai and soy), saw palmetto and St. John’s wort.

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Do any health problems increase the danger of taking herbal products and supplements?
Yes. Herbal products and supplements may not be safe if you have certain health problems. You also may be at increased risk of problems from these products if you are elderly. Talk to your doctor before taking herbal products if you have any of the following health problems:

• 
  Blood clotting problems
  
• Cancer
  
• Diabetes
  
• An enlarged prostate gland
  
• Epilepsy
  
• Glaucoma
  
• Heart disease
  
• High blood pressure
  
• Immune system problems
  
• Psychiatric problems
  
• Parkinson’s disease
  
• Liver problems
  
• Stroke
  
• Thyroid problems

If you are going to have surgery, be sure to tell your doctor if you use herbal products. Herbal products can cause problems with surgery, including bleeding and problems with anesthesia. Stop using herbal products at least 2 weeks before surgery, or sooner if your doctor recommends it

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What are possible side effects of herbal products and supplements?
Many herbal products can cause side effects. Download the PDF file below for some examples of problems that may be caused by herbal products.

PDF File

Download the Herbal Products and Supplements Side Effects Chart (PDF file: 1 page / 13 KB. More about PDFs.)
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Can herbal health products or supplements change the way prescription or OTC drugs work?
Yes. Herbal health products or supplements can affect the way the body processes drugs. When this happens, your medicine may not work the way it should. For example, St. John’s wort reduces the amount of certain drugs absorbed by the body. This may mean the drugs aren’t absorbed at high enough levels to help the conditions for which they are prescribed. This can cause serious problems.You should be especially cautious about using herbal health products or supplements if you take a drug in one of the following categories:

1. 
   Drugs to treat depression, anxiety or other psychiatric problems
   
2. Anti-seizure drugs
   
3. Blood thinners
   
4. Blood pressure medicine
   
5. Heart medicine
   
6. Drugs to treat diabetes
   
7. Cancer drugs

If you take any of these drugs, talk to your doctor before taking any type of herbal product or supplement.Download the PDF file below for a list of some of the drugs that may interact with commonly used herbs and supplements. Keep in mind that this table doesn’t list all of the possible drugs that may be affected.

PDF File
Download the Herbal Products and Supplements Interactions Chart (PDF file: 1 page / 14 KB. More about PDFs.)
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Can herbal health products and supplements cause other problems?
Yes. Herbal products and supplements may have other effects that aren’t listed in the box above. A few examples include the following:
Glucosamine products may contain sodium. If you’re on a low-sodium diet, talk to your doctor before taking glucosamine.

People who are allergic to shellfish may also be allergic to glucosamine. If you have a shellfish allergy, check with your doctor before taking glucosamine.
Don’t drink alcohol if you take kava products. Kava can increase the effects of alcohol.
The phytoestrogen black cohosh contains salicylates, so avoid it if you are sensitive to aspirin or other salicylates.

Also, you shouldn’t take more than the recommended dose of any herbal health product or supplement. The problems that these products can cause are much more likely to occur if you take too much or take them for too long.

Trim Support - Best of all Natural Weight Loss Products

This product has its roots in Ayurveda-ancient herbal healthcare system of India . According to Ayurveda the balance of 3 energies- Vata, Pitta and Kapha (Kinetic, Thermal and Potential energy) in the body is a disease free state whereas their imbalance causes diseases. Irregular diet habits, excessive eating without physical exercise leads to obesity and indigestion. The disturbed “Pitta-the digestive fire” is disturbed leading to improper digestion and assimilation of fats. The herbs inTrim Support correct functions of “Pitta” which functions to increase overall metabolism and burn the fats. It contains most effective weight loss herbs.

Herbs in Trim Support:

Trim Support is purely a herbal formulation without any chemicals added into it. The ingredients are frequently used in Ayurvedic system of medicine since 5,000 B.C. without any side effects.Vrikshamal (Garcinia cambogia): Garcinia is a very useful herb for loosing weight. It's naturally occurring hydroxycitric acid compounds, are an answer to increasing problem of obesity. HCA, or hydroxycitric acid , is a natural substance that been extensively studied for over thirty years and found to be effective in inhibiting lipogenesis, lowers the production of cholesterol & fatty acids, increases the production of glycogen in the liver, and encourages weight loss.
Mustak (Cyperus rotundus): Commonly called ‘Nut Grass' is a pungent bitter-sweet herb that relieves spasms and pain, acting mainly on the digestive system.
It improves digestive system i.e. metabolic fire according to Ayurvedic principles, Vitiation of the metabolic fire leads to indigestion and blockage of channels. The channel blockage leads to obesity.
Katuki (Picrorhiza kurrao): Katuki improves the secretions from gall bladder and helps in digestion of fats. It is very useful in fatty liver and also corrects the fat metabolism in liver.
Triphala (The Myrobalans): Triphala literally means ‘Three Fruits'. This combination of three fruits namely ‘Harad (Chebulic myrobalan), ‘Amla' (Indian Gooseberry) and ‘ Bahera (Belleric myrobalan) is useful in removing fats from the body. It corrects the liver metabolism in the liver and helps the body in removing fat deposits.

Other Weight Loss Products

1. Garcinia
Garcinia is a natural weight loss herbal remedy being researched worldwide. It has been found the be an effective weight loss herbal supplement. Garcinia is a fruit native to south india, south east asia. The rind of the fruit is used and the extract of Garcinia is utilized as natural weight loss herb. The demand for Garcinia is on increase as it is best among most effective natural weight loss products.

2. Guggu
It is another weight loss product used worldwide for its weight mobilizing and fat buring properties. It removes fat from the liver as well as waist. It is very much helpful herbal supplement for inch loss. It is an important part of all the weight loss and weight management programs. Guggul contains effective fat burning active ingredients called "Guggulosterones".Our Guggul supplement contains standardized guggul extract which makes it one of the best among other herbal slimming supplements and weight loss products.

3.Stholyantak Churna
A combination of rare herbs effective for weight loss. This formulation is an ancient and most effective weight loss formula. Most of the Ayurvedic herbs are helpful in burning the fats without causing any side effects. The lipid profile and cholesterol levels also come down to normal levels, after using this purely herbal product. It can be used along with other herbal supplements as well.

Nature responds

Ayurveda is a traditional Indian system of medicine, which is a recognized system of traditional medicine by WHO. The age old herbal remedies and herbal supplements offered by Ayurveda often give miraculous results in many difficult to treat illnesses. Ayurveda explains use of herbs, minerals, natural remedies, herbal products, life style modification, dietary modification, nutrition, meditation, purification and rejuvenation as methods of natural healing.