Resource: Henry A. Schroeder, "Losses of Vitamins and Trace Minerals Resulting from Processing and Preservation of Foods," American Journal of Clinical Nutrition, 1971 Thiamine (B1) 77% Riboflavin (B2) 80% Niacin 81% Pyridoxine (B6) 72% Pantothenic acid 50% Vitamin E 86% Calcium 60% Phosphorous 71% Magnesium 84% Potassium 77% Sodium 78% Chromium 40% Manganese 86% Iron 76% Cobalt 89% Zinc 78% Copper 68% Selenium 16% Molybdenum 48%
Archive for July, 2005
Spelt is a distant cousin to modern wheat and one of the oldest cultivated grains. Current research indicates few differences between hard red wheat and Canadian spelt. Researchers have also found evidence supporting the claim that spelt may be easier for humans to digest than wheat. MORE...
Marshall B Rosenberg, psychiatrist, activist and originator of the Nonviolent Communication movement, chose the Giraffe as its ambassador because of all the land based animals, it has the largest heart. MORE...
Here's a quick treat for the hungry hoards. Fast food that isn't non-food. MORE...
A study that followed 12,829 children ages 9 to 14 years found that weight gain was associated with drinking reduced-fat milk but that drinking full-fat milk was not associated with weight gain. The study was published in the Archives of Pediatrics and Adolescent Medicine, June 2005 Farmers have known for decades ... MORE...
For many years we have been told over and over again that fat is unhealthy, and most people actually do believe it. Therefore, in an attempt to be "healthy," many people avoid eating fat. When I work with clients who claim they eat "healthy" I always ask them to explain what that means. The typical responses I hear are: "I never eat fatty red meats, only chicken or fish once or twice a week." "I don't use butter or eggs because I'm watching my cholesterol." "My doctor told me to use margarine to avoid the heart disease that runs in my family." "I'm trying to lose weight so I count fat grams, and buy everything fat-free." I have to give my clients some credit because they are simply doing what they have been told to do. The only problem is that what they have been told to do just doesn't work. MORE...
Wheat and wheat flour were some of the first foods the Food and Drug Administration (FDA) approved for irradiation.15 A 1963 ruling applied to imported grains. In 1968, the FDA approved irradiation for US wheat berries and flour to control insects.16 Irradiation is the practice of using either high-speed electron beams or high-energy radiation to break chemical bonds and ionize molecules that lie in their path.17 According to proponents of this technology, irradiation can provide more food security for the world by eradicating storage pests in grain, killing fruit flies in fruit, preventing mold growth, delaying ripening, preventing the sprouting of potatoes, onions and garlic, and extending the shelf life of meat, fish and shellfish €“ all without health consequences. However, research tells us something quite different. MORE...