There is a lot of discussion centered around the organic foods vs. not organic foods. Here we take a look at 6 reasons why organic is a better choice.
The voice of those of us who are not interested in what’s now called “conventional” farming is ever increasing. We’re not interested in consuming chemicals, toxins, or GMOs. What are we interested in? Organic food. Why? It’s better. Here’s a quick list of six reasons why you should make it a point to consume organic whenever possible.
(WakingTimes) – There are many arguments in favor of mandatory labeling of genetically modified organisms (GMO). However, corporate lobbyists have been very effective in preventing any GMO labeling legislation from being enacted into law. The public is in favor of the idea, but politicians are only on board until voting polls close after which point they revert back to the corporate ideology preventing people from ever knowing the truth about what’s in their food. In the west, the probability of such laws ever being passed are very unlikely. Hate to be a party pooper, but here are 7 reasons why GMO foods will never be labeled... http://dprogram.net/2013/08/17/7-reasons-why-genetically-modified-foods-will-never-be-labeled-and-why-it-wont-matter-in-the-future/
THE UPRISING: WHY GLOBAL MARCHES CHALLENGE MONSANTO AND THE GLOBAL CORPORATE BIOTECH CARTEL'S DOMINANCE OF YOUR FOOD http://sco.lt/61eQjZ
Eat your wild greens! In America we would mow over most of these edible greens without a second thought thinking they are pesky weeds instead of seeing delicious frittatas, stuffed pasta, crostini and more growing in our front yard!
1. Papavero or Papatine (poppy greens) - sweet 2. Giransole (wild chicory) - bitter 3. Grispigno/Cicerbita (when you cut it 'milk' with weep from its stalk) - bitter 4. Orecchie di Lepre/Piantaggine (rabbits ear) - very soft 5. Cima di Rapa (brocoletti/broccoli rabé) - cut off the stalks and eat just the top 6. Tarassco (dandelion green)
How men and women digest differently, diet changes our skin, and gluten remains mysterious: A forward-thinking gastroenterologist on eating one's way to "gutbliss"
Robynne Chutkan, MD, is an integrative gastroenterologist and founder of theDigestive Center for Women, just outside of Washington, D.C. She trained at Columbia University and is on faculty at Georgetown, but her approach to practicing medicine and understanding disease is more holistic than many specialists with academic backgrounds...
Chutkan’s first book comes out today. You might pick out an Oz-ian air to the title: Gutbliss, A 10-Day Plan to Ban Bloat, Flush Toxins, and Dump Your Digestive Baggage. Oz even endorses it on the back of the jacket: “Dr. Chutkan blasts away the bloat as she tastefully explains the guts of our problems.”
Unfortunately, producing meals which are edible requires certain skills. It is nice to know how to cook, no matter what the reasons. This article contains some creative tips that will help you as you embark on your culinary venture.
Cool, dark and dry places are ideal for keeping herbs and spices. Heat, humidity, and lightweight will all weaken your spices' flavor. When stored correctly, your spices can stay spicy for up to a year. Whole spices can keep their flavor for up to five years. If you store them properly, they will stay fresh for a longer period of time.
Adding cauliflower to your mashed potatoes is a great way to reduce the amount of fat and calories they contain. You should use equal servings of potatoes and cauliflower when making this delicious side. The bland cauliflower taste will make it so that you do not notice much difference in the taste, while accentuating the taste of some of the other ingredients. You'll still be able to enjoy mashed potatoes, but with less fat and calories!
Dried and frozen ingredients should not be used over fresh ingredients if you want to get the most from your cooking. Use fresh ingredients as much as you can, because they add better flavor to your dish and tend to be a lot cheaper.
You can always save the sauce that you put so much effort into. Combine two tablespoons filled with water and one tablespoon filled with cornstarch in a small dish. Take this mixture and slowly stir it into the thin sauce, and this will make it thicker. Adding the cornstarch mixture slowly and continuing to stir helps you judge the proper thickness of your sauce.
Do you love to cook with fresh basil? Store the basil within a glass. Make sure the stems are saturated with water. Store it on the counter of your kitchen it will stay fresh for weeks. The basil will grow roots if you occasionally change the water. If you keep the basil trimmed regularly, this will promote growth and allow a decent supply of basil on an ongoing basis.
Only cook with wine that you would actually drink. Using a type of wine you find unpalatable will negatively impact the flavor of your food. When in doubt, use a wine designed for cooking.
So, are you going to put that apron on and get into the kitchen to put these tips into practice? You can use these helpful strategies to start preparing wonderful meals for you, your family and others. Whatever the reason you decide to learn to cook, you are sure to enjoy creating a meal yourself. It will take practice and determination to improve your cooking. The great dishes and the compliments you'll receive will be worth the hard work. www.aoseafood.co.uk/buy-fresh-fish.html
I have met many people who are proud of their knowledge about healthy lifestyle and who boast about it all the time. On the other hand, most of them were unhappy, unsatisfied, and always complaining about different health problems.
There is a medicinal spice so timelessly interwoven with the origins of human culture and metabolism, so thoroughly supported by modern scientific inquiry, as to be unparalleled in its proven value to human health and well-being.
Indeed, turmeric turns the entire drug-based medical model on its head. Instead of causing far more side effects than therapeutic ones, as is the case for most patented pharmaceutical medications, turmeric possesses hundreds of potential side benefits, having been empirically demonstrated to positively modulate over 160 different physiological pathways in the mammalian body. While no food or herb is right for everyone, and everything has the potential for unintended, adverse side effects, turmeric is truly unique in its exceptionally high margin of safety vis-à-vis the drugs it has been compared with, e.g. hydrocortisone, ibuprofen, chemotherapy agents. Furthermore, nothing within the modern-day pharmaceutical armamentarium comes even remotely close to turmeric's 6,000 year track record of safe use in Ayurvedic medicine.
Humans developed many subspecies of oregano for different purposes and with different astringents. The most popular cultivated varieties are Origanum heracleoticum that is famous in Greece, and Mexican oregano.
An average size of coconut is weighing 400 grams of edible meat and water. These 400 grams provide essential calories, minerals and vitamins. One can find 354 calories in 100 grams of kernel, that actually proteins and fats.
Celery is from the family Apiaceae, and it can grow up to 1 meter tall. The leaves are pinnate, and the flowers are creamy-white. This plant is used as a vegetable, and today is cultivated all over the world, though it originated from Europe.
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