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About us Meer Organic & Agro Products Ltd., incepted in 2004 and is an upcoming company in this field which produces, exports and supplies Organic Vegetables, Organic Cereals, Organic Spices-Condiments and Organic Pulses. In a short span of time, we as a professional and growth oriented company have made a very good market reputation for ourselves and in fact, we are identified by the high quality of products that we produce, are certified by SGS India Pvt. Ltd. under guidelines of APEDA, Ministry of Commerce & Industries, Govt. Of India. We believe in total customer satisfaction. Product range
WHY ORGANIC? 1. It's healthy On average, organic food contains higher levels of vitamin C and essential minerals such as calcium, magnesium, iron and chromium as well as cancer-fighting antioxidants. 2. No additives Organic food doesn't contain food additives that can cause health problems such as heart disease, osteoporosis, migraines and hyperactivity. 3. No pesticides Over 400 chemical pesticides are routinely used in conventional farming and residues are often present in non-organic food. Various studies done recently have confirmed high levels of pesticide residues in baby food, spinach, dried fruit, bread, apples, celery, and chips. 4. No GM Genetically modified (GM) crops and ingredients are not allowed under organic standards. Genetic modification (GM) is a new food technology. Although people are already eating it in a few products, it has only undergone one human feeding trial – and that showed negative results. In the study, commissioned by the Food Standards Agency, scientists found that GM DNA is transferring to the human gut bacteria. 5. No Drugs There is growing concern about the high use of antibiotics on farm animals and the possible effects on human health. SGS standards prohibit the routine use of antibiotics. Organic food is bursting with vitamins and minerals. We believe this is because of the way it is grown – with nature. Natural systems for fertilising the soil and keeping pests under control are used instead of relying on chemicals. We nourish the soil with all the must-have nutrients, not just those needed to make the plants grow. This gives the plants all the goodness they need so that they can give you all the goodness you need. No food has higher amounts of beneficial minerals, essential amino acids and vitamins than organic food… so buy it! 6. High Quality Our Organic food comes from trusted Organic Practices. We are periodically inspected by SGS India Pvt. Ltd.. 7. Safer for humans, wildlife & EnvironmentNot only the Organic produce but also the Organic Production inputs/techniques are highly safer tohumans, wildlife & Environment 8. Better tasteMany people prefer organic food because they say it tastes better. A number of top chefs choose organic. Organic food is bursting with flavour. In a recent taste test carried out by the Good Housekeeping Institute, organic foods fared better than non-organic in nine out of 11 categories. Infrastructure We have a strong infrastructure base. Our huge and well-equipped infrastructure facility ensures that we are able to provide quality organic food with timely completion of orders. We have the high encouraging environment in our company and this is the driving force behind our regular development. This enthusiastic approach has established our company as dynamic producers of Organic Vegetables, Organic-Cereals, Organic Spices-condiments & Organic Pulses. Key Features
Quality As far as the quality of our products are concerned, Meer Organic & Agro Products Ltd., has never allowed any compromise about that. SGS India Pvt. Ltd. undertake all kinds of trial and testing measures to confirm the quality of our products under guidelines of APEDA, Ministry of Commerce, Govt. of India. To ensure that our products spell quality in all aspects of production, we have a team of experts, who supervise the entire process of production. Further, we are proud of our skilled team of professionals, whose high degree of commitment to their duties and responsibilities, speak volumes of their ability to produce superior value products. ORGANIC CLUB How to Become a Member of Organic Club?
Membership Fee?
Hidden Cost?
Benefits?
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Saturday, 23 April 2011
Wednesday, 20 April 2011
Wheatgrass juice is potent raw, living food. The grass itself comes from the common wheat plant (species triticum aestivum) when it is young, vibrant and full of rich green chlorophyll. When the grass is squeezed, a dark green liquid is expressed and this is called wheatgrass juice.
Wheatgrass is harvested for juicing when the grass reaches its nutritional peak. This is just before the jointing stage, when the plant is between 7 and 11 inches tall. At this point, it has accumulated energy which will soon power a massive growth spurt. It is this energy that is captured in the juice. When wheatgrass is juiced, it is volatile and will oxidize quickly. It is important to either rapidly consume it or immediately protect the juice from oxidation. DynamicGreens packages and flash freezes the juice in seconds which maintains the life force without compromise.
Research History
Grasses are the foundational food for most land based life. Wheatgrass was identified as the finest grass food of all after a series of intensive agricultural research studies spearheaded by Dr. Charles Schnabel and assisted by Dr. George Kohler, Dr. Richard Graham, Conrad A. Elvehjem and E. B. Hart in the 1930s, 40s and 50s. Of particular note, they performed direct comparisons of wheatgrass against other well regarded vegetables including spinach, broccoli and alfalfa. While animals fed these foods exclusively began to waste away, those fed only wheatgrass thrived on it. This spawned further research which showed that wheatgrass contains a broad spectrum of vitamins, minerals, antioxidants, amino acids, essential fatty acids and enzymes. In addition, their research also identified benefits that could not be associated with any of these known nutrients. The expression "grass juice factor" was termed to descibe beneficial powers in grasses that were distinct.
Juicing Origins
Juicing wheatgrass was started in the 1950's by Ann Wigmore independent of the agricultural research above. Her story is fascinating (check out "Wheatgrass Nature's Finest Medicine" by Steve Meyerowitz). The essence is that she was a Boston resident of Lithuanian descent who suffered from a variety of ailments in her early life. Drawing on her peasant background and the experiences of her grandmother (a self taught naturalist), she healed herself with wild weeds, herbs and greens. She consumed many different types of greens and also fed the same to her animals. Her observations led her to conclude that wheatgrass was the best source of greens. One day, at a local yard sale, she picked up an old cast iron meat grinder. With a few modifications, the first wheatgrass juicer was born. Ann Wigmore later formed the Hippocrates Health Institute in Boston and worked with thousands of people over the years. Visitors to the institute were thrilled with their results and many of the health retreats across the country were formed by former Hippocrates clients.
We Embrace And Enhance
Dr. Charles Schnabel went further than just identifying wheatgrass as potent, he determined how to grow it and when to harvest it. He stressed the need for organic farming, soil enrichment and proper timing to produce optimal wheatgrass. Our farming techniques use all of Dr. Schnabel's strategies while also incorporating new methods enabled by todays better engineered equipment. Ann Wigmore brought us juicing which breaks down the indigestible cellulose and gives us a powerful way to tap into the benefits of wheatgrass. We incorporate Ann Wigmore's juicing approach and are very careful to maintain the integrity of the juice through flash freezing. The result is that DynamicGreens brings the work of these two innovators together superbly and the juice quality is literally greater than the sum of its parts.
Wheatgrass is harvested for juicing when the grass reaches its nutritional peak. This is just before the jointing stage, when the plant is between 7 and 11 inches tall. At this point, it has accumulated energy which will soon power a massive growth spurt. It is this energy that is captured in the juice. When wheatgrass is juiced, it is volatile and will oxidize quickly. It is important to either rapidly consume it or immediately protect the juice from oxidation. DynamicGreens packages and flash freezes the juice in seconds which maintains the life force without compromise.
Research History
Juicing Origins
Juicing wheatgrass was started in the 1950's by Ann Wigmore independent of the agricultural research above. Her story is fascinating (check out "Wheatgrass Nature's Finest Medicine" by Steve Meyerowitz). The essence is that she was a Boston resident of Lithuanian descent who suffered from a variety of ailments in her early life. Drawing on her peasant background and the experiences of her grandmother (a self taught naturalist), she healed herself with wild weeds, herbs and greens. She consumed many different types of greens and also fed the same to her animals. Her observations led her to conclude that wheatgrass was the best source of greens. One day, at a local yard sale, she picked up an old cast iron meat grinder. With a few modifications, the first wheatgrass juicer was born. Ann Wigmore later formed the Hippocrates Health Institute in Boston and worked with thousands of people over the years. Visitors to the institute were thrilled with their results and many of the health retreats across the country were formed by former Hippocrates clients.
We Embrace And Enhance
Dr. Charles Schnabel went further than just identifying wheatgrass as potent, he determined how to grow it and when to harvest it. He stressed the need for organic farming, soil enrichment and proper timing to produce optimal wheatgrass. Our farming techniques use all of Dr. Schnabel's strategies while also incorporating new methods enabled by todays better engineered equipment. Ann Wigmore brought us juicing which breaks down the indigestible cellulose and gives us a powerful way to tap into the benefits of wheatgrass. We incorporate Ann Wigmore's juicing approach and are very careful to maintain the integrity of the juice through flash freezing. The result is that DynamicGreens brings the work of these two innovators together superbly and the juice quality is literally greater than the sum of its parts.
When you drink high quality wheatgrass juice, your body may produce spectacular results such as:
- A physical and mental sense of well-being
- More energy and better sleep
- Stronger immune system
- Detoxification on a cellular level
- Reduced inflammation in the entire body
- Lessened appetite cravings
- Increased mental clarity
- Steadier nerves
- Improved eyesight and night vision
- You suddenly start accomplishing more every day
- Actively engaging in and enjoying activities you had been dreading in the past
- Visually seeing results via live blood cell analysis such as the unclumping of oxygen-carrying red blood cells
- and much more...
Why Is Wheatgrass Juice So Good For You?
Our history with wheatgrass juice dates back into the 1970's. As part of a group of early adopters, we were attending sprouting user groups and travelling across North America learning and sharing information. We can say with absolute certainty that the juice can do incredible things for people and also say with absolute certainty that we do not know why. Over the years, wheatgrass juice has developed a large following of people who have seen and experienced the benefits. Exciting results and genuine enthusiasm have created a number of bold statements about why wheatgrass juice is so good; including:
- 1 fl. oz. of wheatgrass juice is equivalent to 2½ pounds of the choicest vegetables
- wheatgrass is mineral rich and contains 92 minerals needed by the body
- it is a complete protein containing 20+ amino acids and has higher protein densities than any other food source
- the magic is in the enzymes with more than 30 found in the juice
- the juice is 70% chlorophyll and since the chlorophyll molecule is virtually identical to hemoglobin (red blood cells that carry oxygen), wheatgrass juice will oxygenate your body
- an as of yet unidentified, tiny molecule is responsible for the positive effects
For the most part, these statements have been hypotheses not facts. Further developments have shown some of them to be partially or even entirely inaccurate. Although the explanations have not always stood up to rigorous scrutiny, the good intentions of the people, their experiences, and the benefits derived from the use of wheatgrass juice have never been in question. Although we do not understand the mechanics, you have got to get this juice, should certainly have high expectations and are advised to just be your own best observer as your body will know what to do with it.
The Reasons That Resonate With Us
There is a much discussion today about good health and body chemistry. This has spawned a broad movement toward achieving balanced pH. For most, this means consuming more foods that produce alkalizing effects and less foods that create acidifying effects. The rationale dates back to work done byDr. Otto Heinrich Warburg who in 1931 was awarded the Nobel prize in Physiology / Medicine. Dr. Warburg looked at a complex relationship between acidic body chemistry, toxicity (caused by fermenting sugars), low oxygen states and corresponding sub-optimal performance of the body.
When pH Balanced » The Body Performs Optimally
Since most of us develop an acidic body chemistry over time, we need alkalizing foods to restore pH balance. Wheatgrass juice is a powerful alkalizer. It is also a preferred food because it seems to possess the ability to single-handedly change people's body chemistry when used in sufficient amounts. As a result, it is exactly the kind of food needed to help jump start the processes of the body. It is also the perfect food to consume when life's challenges (like travelling for work) get in the way of the lifestyle choices you prefer. For many, consuming wheatgrass juice is like have a license to exist in the world around us.
It is important to note that we don't want our bodies to be either alkaline or acidic; rather, we are trying to achieve balance. We love our wheatgrass juice; but don't think it appropriate to live on it alone. You can help your body build a solid long term foundation by using some wheatgrass juice and making great choices at the grocery store. Learn more about the acid / alkaline balance and see specific food lists here.
The Reasons That Resonate With Us
There is a much discussion today about good health and body chemistry. This has spawned a broad movement toward achieving balanced pH. For most, this means consuming more foods that produce alkalizing effects and less foods that create acidifying effects. The rationale dates back to work done byDr. Otto Heinrich Warburg who in 1931 was awarded the Nobel prize in Physiology / Medicine. Dr. Warburg looked at a complex relationship between acidic body chemistry, toxicity (caused by fermenting sugars), low oxygen states and corresponding sub-optimal performance of the body.When pH Balanced » The Body Performs Optimally
Since most of us develop an acidic body chemistry over time, we need alkalizing foods to restore pH balance. Wheatgrass juice is a powerful alkalizer. It is also a preferred food because it seems to possess the ability to single-handedly change people's body chemistry when used in sufficient amounts. As a result, it is exactly the kind of food needed to help jump start the processes of the body. It is also the perfect food to consume when life's challenges (like travelling for work) get in the way of the lifestyle choices you prefer. For many, consuming wheatgrass juice is like have a license to exist in the world around us.
It is important to note that we don't want our bodies to be either alkaline or acidic; rather, we are trying to achieve balance. We love our wheatgrass juice; but don't think it appropriate to live on it alone. You can help your body build a solid long term foundation by using some wheatgrass juice and making great choices at the grocery store. Learn more about the acid / alkaline balance and see specific food lists here.
Flash frozen juice is far more potent than wheatgrass juiced "fresh" and the key reason for this is the quality of the plant. Most wheatgrass is grown in the controlled environment of greenhouses; however, wheatgrass needs to be grown outdoors in order to reach its full potential. Field growing dramatically enhances nutrition because the plant releases phytonutrients in response to changing environmental conditions and the benefits of natural air, rain, sun and soil create a level of purity that are obvious the moment you taste the juice. The key advantages of outdoor grown wheatgrass vs indoor / greenhouse grown wheatgrass are:
Superior nutrition
- 6 x deeper root system
- 10 x longer growth cycle
- 50% higher chlorophyll levels
- Zero simple sugars (in the outdoor plant, they convert to complex carbohydrates)
- Higher phytonutrient levels
Optimal raw and living format
- Flash freezing is key to capturing the raw and living power of wheatgrass juice
- It allows us to harvest the best possible plant (field grown) at the optimal moment (nutritional peak)
- Nutrition is fully maintained by flash freezing and the USDA confirms the retention of freshness, quality, nutrients, enzyme activity, etc. here
- Other formats cannot provide the same nutritional power specifically:
- the tray grown plant juiced on the spot does not contain the same nutrient content
- powders and tablets are normally heat treated which destroys the sensitive organics
- cut wheatgrass will degrade quickly (for example, picked spinach loses 76% of its vitamin C in 48 hours)
- refrigerated juice does not work as the juice is too volatile and starts spoiling immediately or the organics must be deactivate (killed) through pasteurization (heat treatment) or cold pasteurization (irradiation)
No detectable molds
- Field grown wheatgrass never has the mold issues commonly found in tray grown grasses (more here)
- This means far better taste
- It also ensures excellent tolerability as many people are allergic to the molds
Superior food safety
- Freezing keeps food safe because it stops the biological clock, virtually elmininating the movement of molecules
- This keeps nutrient levels intact and prevents the growth of microorganisms that cause food spoilage and foodborne illness.
There is never a good time to choose powders, tablets or refrigerated wheatgrass juice. However, it is important to note that tray grown wheatgrass does contain the power to change health outcomes. The difference is that drinking our field grown wheatgrass juice is like taking 3 steps forward in your pursuit of great health. In comparison, using tray grown wheatgrass juice is like taking 2 steps forward and then 1 step back due to the molds. You can't take the health benefits as far because the plant is inferior and molds also limit the intake possibilities. In addition, tolerability issues caused by the molds make it impossible for many to drink the juice at all.
Incidentally, greenhouse growers concur that they have molds, they just say that they are non-pathogenic (read more here) and that ingestion won't harm you. DynamicGreens sees no reason why anyone should ingest wheatgrass juice that may be contaminated with mold and it should never be consumed by pregnant women, nursing mothers and non-verbal children. On the other hand, DynamicGreens wheatgrass juice is always a clean, pure source of juice and can be consumed with total confidence as discussed in our Wheatgrass Juice Usage Protocol.
Each process requires a precise combination of nutrients to function properly. When a vital component is missing, a process will either be abandoned, require excessive amounts of energy to complete, or simply become dysfunctional. When all components are present, the processes occur much faster and consume a fraction of the energy of un-catalyzed reactions.
Click on the specific nutritional categories below to learn more about the sophisticated relationship between various nutritional elements:
DynamicGreens wheatgrass juice stands out as a powerful food in part because it contains all of the nutrition, living organics and non-organics that mother nature imparted to it. Yes, our wheatgrass juice is a complete food and convenient to use; however, its most importart quality is that it is completely uncompromised and this differs from almost any other food available.
Generally, we classify food as being in one of two categories. Either it is good for you, or it is bad for you. The vast majority of people have an excellent sense of the difference, understand that you are what you eat and make choices accordingly. Sometimes these are good choices, sometimes bad choices, but our belief is that we understand the differences which makes them informed choices...however, things are not always what they appear. Many foods that have the appearance of being healthy, simply are not.
Generally, we classify food as being in one of two categories. Either it is good for you, or it is bad for you. The vast majority of people have an excellent sense of the difference, understand that you are what you eat and make choices accordingly. Sometimes these are good choices, sometimes bad choices, but our belief is that we understand the differences which makes them informed choices...however, things are not always what they appear. Many foods that have the appearance of being healthy, simply are not.
Monday, 18 April 2011
organic food
The Advantages of Organic Food
You Are What You Eat
Do you really know what goes into your food? Discover the advantages of organic food on this site and see exactly what producers have beenadding to your fruit and vegetables to make it less healthy than a few years ago.
In the rush to produce more and more crops to satisfy growing demand producers have had to resort to using a lethal cocktail of pesticides to control disease and insect attack. Good news for their bank balances perhaps but not good news for your health, this is why you need to be informed of the advantages of organic food.
Did you know that if you consumed an average apple you would be eating over 30 pesticides, even after you have washed it?
The quality of food has definitely gone down since the second world war. For instance, the levels of vitamin C in today's fruit bear no resemblance to the levels found in wartime fruit.
Organic food is known to contain 50% more nutrients, minerals and vitamins than produce that has been intensively farmed. Read moreabout this here.
You will have to eat more fruit nowadays to make up the deficiency, but unfortunately that means eating more chemicals, more detrimental affects on your health eating something that should be good for you!
Also don't forget about the cocktail of anti-biotics and hormones that cattle and poultry are force fed.
What happens to those chemicals when the animal dies?
Digested and stored in human bodies is the answer, have you seen pictures of animals in severly cramped conditions in battery farms?
It just does not make sense to state that any animal kept in these conditions is healthy and produces high quality food.If you are as worried as I am about the health of your family then you need to read the articles on this and seriously consider converting your family to the organic lifestyle with the organic food information you are going to learn on this site.
Trust me, once you try some organic produce and taste an apple the way it should be, and perhaps how you recall it tasting in your youth, you will never go back to mass produced fruit again.
Sure there are issues with availability and cost but with a bit of research you should be able to find local stores who stock organic produce.
Also, don't forget about your local farmer, I'm sure you will be able to find one that has seen the light and opened up a farm shop to supply local residents.
You should be able to get some very keen prices from these shops, why not take a look around and see who is offering produce in your area?
Some more startling facts now. Pesticides in food have been linked to many diseases including:
Cancer
Obesity
Altzheimer's
Some birth defects
Obesity
Altzheimer's
Some birth defects
Not a nice list is it? There are probably others but if you think about it, how can it be okay for you to eat chemicals and not expect some form of reaction in your body. Our bodies are delicately balanced wonderful machines. Any form of foreign chemical is bound to cause irritation at the least.
Please take advantage of the organic food articles and informationon this site and do consider taking a closer look at what you are eating. It's for your health after all!
Saturday, 16 April 2011
tomato
Tomato history
French botanist Tournefort provided the Latin botanical name,Lycopersicon esculentum, to the tomato. It translates to"wolfpeach" -- peach because it was round and luscious and wolf because it was erroneously considered poisonous. The botanist mistakenly took the tomato for the wolfpeach referred to by Galen in his third century writings, ie., poison in a palatable package which was used to destroy wolves.The English word tomato comes from the Spanishtomatl, first appearing in print in 1595. A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous (although the leaves are poisonous) by Europeans who were suspicious of their bright, shiny fruit. Native versions were small, like cherry tomatoes, and most likely yellow rather than red.
The tomato is native to western South America and Central America. In 1519, Cortez discovered tomatoes growing in Montezuma's gardens and brought seeds back to Europe where they were planted as ornamental curiosities, but not eaten.
Most likely the first variety to reach Europe was yellow in color, since in Spain and Italy they were known as pomi d'oro, meaning yellow apples. Italy was the first to embrace and cultivate the tomato outside South America.
The French referred to the tomato as pommes d'amour, or love apples, as they thought them to have stimulating aphrodisiacal properties.
In 1897, soup mogul Joseph Campbell came out with condensed tomato soup, a move that set the company on the road to wealth as well as further endearing the tomato to the general public.
Campbell may have made tomato soup popular, but the first recipe is credited to Maria Parloa whose 1872 book The Appledore Cook Book describes her tomato chowder.
The high acidic content of the tomato makes it a prime candidate for canning, which is one of the main reasons the tomato was canned more than any other fruit or vegetable by the end of the nineteenth century.
Wednesday, 13 April 2011
by Arundhati Mitra
Find out why it is healthier to turn to natural food before it is too late
See, I have given thee every herb that yields seed which is on the face of the earth. And every tree whose fruit yields seeds, to you it shall be for food!
— Genesis 1:29
A huge golden-brown roasted steak, dripping with butter. Surrounded by finger chips and garnished by a sprig of basil and creamy mayonnaise. The aroma of exotic herbs. Your taste buds tingle. You almost feel the steak melting in your mouth. Yummy, isn't it? But wait! What about the cholesterol you are inviting into your system?
If you are health-conscious and have sufficient will-power, you may push away this delicious picture and go for something more banal, like a boiled salad. But is that really as healthy as it seems?The new mantra doing the rounds is that any-repeat, any-cooked food is avoidable. "In cooked food," says Jehangir Palkhivala, an Indian yoga therapist, "life forces are taken away from the food. Raw food can be consumed easily without exerting pressure on our organs."
And this is only for starters.
Nutrition science is fast gaining the reputation of being a healing and preventive device. Dr Nand Kishore Sharma, a naturopath in New Delhi, India, feels that most diseases are caused by bad food habits. "Unnatural food, which includes any form of food not found in nature, generates toxins that gradually poison the body," he says. From his 'Fireless Kitchen', Dr Sharma gives patients regenerative or natural food for degenerative diseases. This, he claims, has cured many. "I have even seen people grow new teeth and hair at 60 and 70 years of age," he says.
Urvashi Rawal is a case in point. A homeopath from Mumbai, India, she suddenly lost her voice in 1988. Doctors could not help her beyond diagnosing that she had developed some nodes on her vocal chords. During this time she met Rishi Prabhakar, who introduced her to his Siddha Samadhi Yoga(SSY) and put her on a complete raw food diet. "I suffered from severe diarrhea for the first few days. In the process, natural food flushed out all the toxins from my body," Rawal (now Ma Urvashi) recalls. Within six months, she regained her voice. Today, she is a senior SSY instructor.
Raw food is usually defined as that which is not cooked, applied to fire or fragmented. Uday Chotai, a naturohygienist from Mumbai, adds: "According to naturopathy, there are two types of food—suncooked and uncooked. Fruits that ripen in the sun fall into the category of suncooked food. Uncooked or raw food have not ripened at all." But both types have high pranic value and meet every requirement of the body.
In their book Prakritik Vyanjan, Dr Nand Kishore and Savita Sharma affirm that nature is a most effective resource manager. During summer, we get juicy fruits and vegetables such as watermelon, muskmelon, mint and cucumber, which have a cooling effect. In winters, there are dry fruits and dates. The authors discourage having non-seasonal fruits and vegetables since they have low nutrition value. Moreover, the nutrients that the body gets . from seasonal fruits and vegetables are assimilated and kept in store for coming seasons. Any minor requirements can be compensated through available seasonal fruits and vegetables.
However, despite such a foolproof natural system, man tends to experiment with nature-often with adverse results. We eat peeled fruits and vegetables because they taste better and are easier to chew. But in doing so, we rid them of their vitamins, minerals and fiber. Chewing has its own advantages: the more we chew, the better does the food mix with digestive juices in our mouth. This reduces strain on the stomach.
Dr Victor G. Rocine, a Norwegian homeopath, advises eating food "the way God manufactured it". According to him, we must preserve the organic chemical salts in food because once we remove them, we are likely to alter other chemicals as well. Dr Rocine also discourages adding artificial ingredients to food, especially if their natural forms are available. He cites the example of common salt. Table salt, according to him, is an inorganic substance and hence not of much value for us organic beings. Dr Rocine suggests taking sodium from organic substances such as spinach, strawberries and carrots. Foods rich in sodium are often rich in chlorine and oxygen also.
Dr Sharma agrees: "Man needs perhaps one per cent salt. This he can easily get from fruits and vegetables." Going a step further, A.P. Dewan, in his book Food for Health, says too much salt increases the body's alkalinity. This can result in cancer. The notion that cooking destroys food has many supporters. "Natural foods," points out Ma Urvashi, "contain sun energy in the cellulose. This is destroyed when exposed to high temperatures while cooking." When ingested, the cooked food is first broken down to its natural form and then digested. "We can save our body a lot of energy if we take natural food in the first instance," she argues.
Dr S.N. Pandey, a Delhi-based naturopath, feels that the mysteries of nature cannot be duplicated artificially. "Nature's products exist in holistic forms. Their effects are also holistic," he says. "This is destroyed while cooking. Citric acid, for example, can never do for the human body what lime can." One important substance that is destroyed by any form of heating are enzymes. They work as catalysts during all chemical changes in the body, especially during digestion. They die at temperatures, above 55ºC. After that no food can be absorbed by the body. Enzymes become inactive even at low temperatures, but can be revived. Though our body produces enzymes, the best source is fresh food, rich in natural enzymes. All raw food advocates underscore the necessity of properly washing fruits and vegetables. This is because of the use of chemical fertilizers and pesticides. "Have you ever seen cows and goats washing their greens before eating?" asks Dr Sharma. "Organic soil has a lot of nutrients. Though humans can't consume it directly, a little amount is harmless. But chemicals contaminate everything."
Thankfully, organic fertilisers and pesticides will soon come into the market. In fact, Ma Urvashi cites the case of Dr C.K. Patel, former professor of Vallabh Vidya Nagar, in the western Indian state of Gujarat, who is already exporting neem pesticides prepared by him. Another point that qualifies raw food is freshness. Says Dr Swati Sawant, naturopath: "Raw juices clean our system. But if we allow them to rest a long time, they get oxidised and are of no use." There is an interesting theory behind this. During his studies, Dr Rocine observed that the moment a fruit is plucked from a tree, its lifeprinciple begins to go back to the atmosphere, leaving the fruit nutritionally dead. This is especially true of chlorophyll, an important component in the production of red blood cells. As these components spoil quickly, the food is preserved by removing them-in the process eliminating the most nutritive parts.Nutritionists are also questioning many age-old beliefs. Take milk. Considered by many a complete food, it is increasingly being labelled unhealthy-even in its raw form. "Do you know of any animal other than man that consumes milk of another species?" asks Dr Sharma. "The milk of cows or buffaloes is suited for their calves, not us."
A lot of non-vegetarian food is also eaten raw. The Japanese, for one, eat raw seafood. In fact, sushi, a Japanese raw fish preparation, is a gourmet's delight. Adds Parvinder Multani, executive chef of Oberoi Maidens: "Appetisers like caviar, stallion salamis and oysters are considered delicacies. These are all eaten raw." He points out that the French make steak tartare with minced beef or horse meat, served raw with egg yolks and seasonings. In Africa, many beef dishes are eaten raw.
In the ultimate analysis, however, it is unrealistic and undesirable to hastily do away with certain habits, no matter what the advantages. Pointing out various psychological factors, most natural food champions state that the food we eat should suit our mental and emotional temperament. Otherwise its physiological benefits will be nullified. As Kavita Mukhi of Nature Options says: "We should eat a balanced diet by combining natural and cooked food." So if you don't like raw food or can't get adjusted to it, take your time to develop the palate. There's really no hurry. After all, we all know what happened to the proverbial hare.
— Genesis 1:29
A huge golden-brown roasted steak, dripping with butter. Surrounded by finger chips and garnished by a sprig of basil and creamy mayonnaise. The aroma of exotic herbs. Your taste buds tingle. You almost feel the steak melting in your mouth. Yummy, isn't it? But wait! What about the cholesterol you are inviting into your system?If you are health-conscious and have sufficient will-power, you may push away this delicious picture and go for something more banal, like a boiled salad. But is that really as healthy as it seems?The new mantra doing the rounds is that any-repeat, any-cooked food is avoidable. "In cooked food," says Jehangir Palkhivala, an Indian yoga therapist, "life forces are taken away from the food. Raw food can be consumed easily without exerting pressure on our organs."
And this is only for starters.
Nutrition science is fast gaining the reputation of being a healing and preventive device. Dr Nand Kishore Sharma, a naturopath in New Delhi, India, feels that most diseases are caused by bad food habits. "Unnatural food, which includes any form of food not found in nature, generates toxins that gradually poison the body," he says. From his 'Fireless Kitchen', Dr Sharma gives patients regenerative or natural food for degenerative diseases. This, he claims, has cured many. "I have even seen people grow new teeth and hair at 60 and 70 years of age," he says.
Urvashi Rawal is a case in point. A homeopath from Mumbai, India, she suddenly lost her voice in 1988. Doctors could not help her beyond diagnosing that she had developed some nodes on her vocal chords. During this time she met Rishi Prabhakar, who introduced her to his Siddha Samadhi Yoga(SSY) and put her on a complete raw food diet. "I suffered from severe diarrhea for the first few days. In the process, natural food flushed out all the toxins from my body," Rawal (now Ma Urvashi) recalls. Within six months, she regained her voice. Today, she is a senior SSY instructor.
Raw food is usually defined as that which is not cooked, applied to fire or fragmented. Uday Chotai, a naturohygienist from Mumbai, adds: "According to naturopathy, there are two types of food—suncooked and uncooked. Fruits that ripen in the sun fall into the category of suncooked food. Uncooked or raw food have not ripened at all." But both types have high pranic value and meet every requirement of the body.
In their book Prakritik Vyanjan, Dr Nand Kishore and Savita Sharma affirm that nature is a most effective resource manager. During summer, we get juicy fruits and vegetables such as watermelon, muskmelon, mint and cucumber, which have a cooling effect. In winters, there are dry fruits and dates. The authors discourage having non-seasonal fruits and vegetables since they have low nutrition value. Moreover, the nutrients that the body gets . from seasonal fruits and vegetables are assimilated and kept in store for coming seasons. Any minor requirements can be compensated through available seasonal fruits and vegetables.
However, despite such a foolproof natural system, man tends to experiment with nature-often with adverse results. We eat peeled fruits and vegetables because they taste better and are easier to chew. But in doing so, we rid them of their vitamins, minerals and fiber. Chewing has its own advantages: the more we chew, the better does the food mix with digestive juices in our mouth. This reduces strain on the stomach.
Dr Victor G. Rocine, a Norwegian homeopath, advises eating food "the way God manufactured it". According to him, we must preserve the organic chemical salts in food because once we remove them, we are likely to alter other chemicals as well. Dr Rocine also discourages adding artificial ingredients to food, especially if their natural forms are available. He cites the example of common salt. Table salt, according to him, is an inorganic substance and hence not of much value for us organic beings. Dr Rocine suggests taking sodium from organic substances such as spinach, strawberries and carrots. Foods rich in sodium are often rich in chlorine and oxygen also.
Dr Sharma agrees: "Man needs perhaps one per cent salt. This he can easily get from fruits and vegetables." Going a step further, A.P. Dewan, in his book Food for Health, says too much salt increases the body's alkalinity. This can result in cancer. The notion that cooking destroys food has many supporters. "Natural foods," points out Ma Urvashi, "contain sun energy in the cellulose. This is destroyed when exposed to high temperatures while cooking." When ingested, the cooked food is first broken down to its natural form and then digested. "We can save our body a lot of energy if we take natural food in the first instance," she argues.
Dr S.N. Pandey, a Delhi-based naturopath, feels that the mysteries of nature cannot be duplicated artificially. "Nature's products exist in holistic forms. Their effects are also holistic," he says. "This is destroyed while cooking. Citric acid, for example, can never do for the human body what lime can." One important substance that is destroyed by any form of heating are enzymes. They work as catalysts during all chemical changes in the body, especially during digestion. They die at temperatures, above 55ºC. After that no food can be absorbed by the body. Enzymes become inactive even at low temperatures, but can be revived. Though our body produces enzymes, the best source is fresh food, rich in natural enzymes. All raw food advocates underscore the necessity of properly washing fruits and vegetables. This is because of the use of chemical fertilizers and pesticides. "Have you ever seen cows and goats washing their greens before eating?" asks Dr Sharma. "Organic soil has a lot of nutrients. Though humans can't consume it directly, a little amount is harmless. But chemicals contaminate everything."
Thankfully, organic fertilisers and pesticides will soon come into the market. In fact, Ma Urvashi cites the case of Dr C.K. Patel, former professor of Vallabh Vidya Nagar, in the western Indian state of Gujarat, who is already exporting neem pesticides prepared by him. Another point that qualifies raw food is freshness. Says Dr Swati Sawant, naturopath: "Raw juices clean our system. But if we allow them to rest a long time, they get oxidised and are of no use." There is an interesting theory behind this. During his studies, Dr Rocine observed that the moment a fruit is plucked from a tree, its lifeprinciple begins to go back to the atmosphere, leaving the fruit nutritionally dead. This is especially true of chlorophyll, an important component in the production of red blood cells. As these components spoil quickly, the food is preserved by removing them-in the process eliminating the most nutritive parts.Nutritionists are also questioning many age-old beliefs. Take milk. Considered by many a complete food, it is increasingly being labelled unhealthy-even in its raw form. "Do you know of any animal other than man that consumes milk of another species?" asks Dr Sharma. "The milk of cows or buffaloes is suited for their calves, not us."
A lot of non-vegetarian food is also eaten raw. The Japanese, for one, eat raw seafood. In fact, sushi, a Japanese raw fish preparation, is a gourmet's delight. Adds Parvinder Multani, executive chef of Oberoi Maidens: "Appetisers like caviar, stallion salamis and oysters are considered delicacies. These are all eaten raw." He points out that the French make steak tartare with minced beef or horse meat, served raw with egg yolks and seasonings. In Africa, many beef dishes are eaten raw.
In the ultimate analysis, however, it is unrealistic and undesirable to hastily do away with certain habits, no matter what the advantages. Pointing out various psychological factors, most natural food champions state that the food we eat should suit our mental and emotional temperament. Otherwise its physiological benefits will be nullified. As Kavita Mukhi of Nature Options says: "We should eat a balanced diet by combining natural and cooked food." So if you don't like raw food or can't get adjusted to it, take your time to develop the palate. There's really no hurry. After all, we all know what happened to the proverbial hare.
Saturday, 9 April 2011
oatmeal
Top 10 Reasons To Eat Oatmeal
By Mr Breakfast
Bonus List: 10 Ways To Make Instant Oatmeal
Instantly More Exciting
In my capacity as the self-pronounced #1 leading authority on breakfast in the whole entire world, it's very important to me to impart certain breakfast knowledge to my readers. I want you to be able to make perfect scrambled eggs. I want you to know what they eat for breakfast in Iraq. I need you to know which death row inmates choose breakfast for their last meal. But of all the lessons I could teach, one stands supreme... if you eat more oatmeal you can drastically improve the quality of your life.
Hopefully you've already discovered how delicious oatmeal can be by exploring the Mr Breakfast Oatmeal Collection. Now see the benefits you can derive from eating a delicious bowl of oatmeal.
Spread the word about the goodness of oatmeal! Wear a limited edition t-shirtthat lists the reasons to eat oatmeal!
Bonus List...
10 WAYS TO MAKE INSTANT OATMEAL INSTANTLY MORE EXCITING
Try combining the ideas above to make a breakfast you'll be proud to call (You're Name Here)'s Deluxe Oatmeal Supreme.
By Mr Breakfast
Bonus List: 10 Ways To Make Instant Oatmeal
Instantly More Exciting
In my capacity as the self-pronounced #1 leading authority on breakfast in the whole entire world, it's very important to me to impart certain breakfast knowledge to my readers. I want you to be able to make perfect scrambled eggs. I want you to know what they eat for breakfast in Iraq. I need you to know which death row inmates choose breakfast for their last meal. But of all the lessons I could teach, one stands supreme... if you eat more oatmeal you can drastically improve the quality of your life.
Hopefully you've already discovered how delicious oatmeal can be by exploring the Mr Breakfast Oatmeal Collection. Now see the benefits you can derive from eating a delicious bowl of oatmeal.
- Over 40 studies show that eating oatmeal may help lower cholesterol and reduce the risk of heart disease. According to Quaker, all it takes is 3/4 cup of oatmeal each day to help lower cholesterol. The soluble fiber in oats helps remove LDL or "bad" cholesterol, while maintaining the good cholesterol that your body needs. In January 1997, the Food and Drug Administration announced that oatmeal could carry a label claiming it may reduce the risk of heart disease when combined with a low-fat diet.
- The soluble fiber in oatmeal absorbs a considerable amount of water which significantly slows down your digestive process. This result is that you'll feel full longer, i.e. oatmeal can help you control your weight.
- You probably already have oats in your kitchen. It's estimated that eighty percent of U.S. households currently have oats in their cupboards.
- New research suggests that eating oatmeal may reduce the risk for type 2 diabetes. In fact, the American Diabetes Association already recommends that people with diabetes eat grains like oats. The soluble fiber in these foods help to control blood glucose levels.
- With the exception of certain flavored varieties, the oats found in your grocery store are 100% natural. If you look at the ingredients on a canister of rolled oats, you will usually see only one ingredient... rolled oats.
- According to recent studies, a diet that includes oatmeal may help reduce high blood pressure. The reduction is linked to the increase in soluble fiber provided by oatmeal. Oats contain more soluble fiber than whole wheat, rice or corn.
- Oatmeal contains a wide array of vitamins, minerals and antioxidantsand is a good source of protein, complex carbohydrates and iron.
- The fiber and other nutrients found in oatmeal may actually reduce the risk for certain cancers.
- Oatmeal is quick and convenient. Every type of oatmeal can be prepared in a microwave oven. Even when cooked on the stovetop, both old-fashioned and quick oats can usually be made in less than 10 minutes. And what about instant oatmeal… a hot breakfast in under a minute... incredible!
- Oatmeal can be absolutely delicious! Whether instant, cooked on the stove or baked in the oven, the combination of flavors you can fit into a serving of oatmeal is limited only by the imagination. Visit Mr Breakfast's Oatmeal Collection to see just 60 of the ways you can start to enjoy oatmeal today!
Spread the word about the goodness of oatmeal! Wear a limited edition t-shirtthat lists the reasons to eat oatmeal!
Bonus List...
10 WAYS TO MAKE INSTANT OATMEAL INSTANTLY MORE EXCITING
- Add fresh or frozen fruit. Sliced bananas are particularly good. A little fistful of frozen blueberries not only add flavor to instant oatmeal, but your mouth will marvel over the inviting temperature / texture differential when you bite into each little berry.
- Add dried fruit such as raisins, dried cranberries, dried cherries, dates or sweetened shredded coconut.
- Add chopped nuts like walnuts or almonds. Finely chopped nuts can create a tasty crumbled topping.
- Add a tablespoon or two of your favorite granola. Mushy boring oatmeal is yesterday's business. Today you can easily add a delightful crunch to any bowl of oatmeal.
- Add a dribble of pure delicious maple syrup.
- Sprinkle with cinnamon and sugar. Never be afraid of more flavor.
- Add a little dollop of yogurt. Flavored yogurts add taste and all yogurts add a smooth creamy texture.
- Crush a little handful of your favorite dry breakfast cereal onto your oatmeal. Cap'n Crunch oatmeal anyone?
- Stir in a couple teaspoons of your jam or fruit preserves and turn your oatmeal into a fruity fiesta bowl.
- Add a single tablespoon of ice cream to your oatmeal. Your mouth will go crazy with pleasure as the cool ice cream mingles with the warm oats.
Try combining the ideas above to make a breakfast you'll be proud to call (You're Name Here)'s Deluxe Oatmeal Supreme.
Friday, 8 April 2011
Doctors, nutritionists and fitness experts agree: The key to staying strong and energized is good nutrition, and the best way to get your nutrients is from food. Some of the most accessible and absorbable nutrients and antioxidants come from fruits and vegetables, and experts recommend you get 5-9 servings of them daily to keep you fit and energized.
But for most of us, 5-9 servings are pretty difficult to get. Who has the time? Some people don't even like fruits and vegetables or don't have access to quality fruits and vegetables that are appealing enough to eat 5-9 times per day.
The good news is that there are ways to get the nutritional benefits of fruits and vegetables without having to actually eat 5-9 servings per day. The solution? Four amazing super foods: Spirulina, Chlorella, Wheatgrass and Barley Grass. These amazing foods actually contain exponentially higher levels of vitamins, minerals, enzymes and amino acids than most fruits and vegetables, and because the nutrients come from a food, they are most easily recognized and absorbed in the body.
What Makes Green Foods Such Potent Energy Boosters?
One of the keys to staying energetic is to maintain the proper pH balance in the body. Many of the foods we eat, such as meat and pasta, are acid-forming foods. Acid causes the body to store fat. As long as the body is excessively acidic, it will be very difficult to lose the fat. It also slows the body down and prevents the cells from absorbing nutrients and oxygen. This can slow you down and make you feel tired.
Green foods are packed with nutrients that alkalize the body and neutralize the acid, getting the body into proper pH balance. This clears the way for nutrients and oxygen to enter the cells and boost your energy.
Green Energy Booster #1: Wheatgrass
Wheatgrass refers to the young grass of the common wheat plant that is freshly juiced or dried into a powder. It is the ultimate jump-start, feel-good, alkalizing fuel. Wheatgrass has roughly 20 times the nutrient content of fruits and vegetables. It's a "rainbow food", meaning it contains everything you need to live. You could live on wheatgrass. Wheatgrass contains chlorophyll, which is the green lifeblood of plants.
Even if you are allergic to wheat, many wheat grass products are free of gluten-the common allergen in wheat.
Green Energy Booster #2: Barley Grass
Like wheatgrass, it is one of the highest alkaline foods there is. Barley Grass is packed with vitamins, minerals enzymes and amino acids that help build stamina, heal injuries and boost energy. It is an excellent source of protein and contains 11 times as much calcium and 30 times as much vitamin B-1 as milk, four times the iron in spinach, six times the vitamin C in an orange, and eighty milligrams of vitamin B12 per hundred grams!
Green Energy Booster #3: Spirulina
Spirulina is a blue-green algae that grows in both sea and fresh water. Like Wheatgrass and Barley Grass, Spirulina neutralizes acidity. The enzymes in Spirulina improve digestion and recharge your energy at the cellular level. Spirulina contains high levels of energy-boosting Vitamin B-12. It has 2300% more iron than spinach and 3900% more beta carotene than carrots! The iron in Spirulina is highly absorbable so your body can use it right away.
Green Energy Booster #4: Chlorella
Chlorella is the world's richest source of chlorophyll. It contains more energy-boosting Vitamin B-12 than liver and very high levels of beta carotene. One study even concluded that it helps reduce anemia in pregnant women. In this study, a group of 70 women with anemia and pregnancy-induced hypertension (PIH) were given either 6 grams/daily of Chlorella or a placebo from the 12th week of gestation until delivery. Those receiving the Chlorella supplements demonstrated improvements in anemia in their second and third trimesters - as measured by hemoglobin levels.
The Best News: They're Very Easy to Ingest!
These green super foods are available in flavored drinks and ready-made fruit smoothies. They are also available by themselves or in combination in tablets or powders that are delicious in milkshakes or fruit smoothies! So no more excuses-get maximum nutritional energy every day, starting today!
About the Institute for Vibrant Living®
A leader in the dietary supplement industry, the Institute for Vibrant Living is committed to providing customers with evidence based nutritional supplements. Their unique product line reflects a belief that anyone can achieve lifelong health. All products and formulations are based on extensive research, client trials and case studies. All products are 100% guaranteed.
To learn more about the Institute for Vibrant Living® please visit their website at www.ivlproducts.com.
This information is meant to be used to educate the reader and is not intended to provide individual medical advice. Before you take any supplement, please consult your physician or other licensed healthcare professional to determine if it's appropriate for you. This information is brought to you by the Institute for Vibrant Living®.
These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2011/03/15/prweb8204720.DTL#ixzz1Iw5QF7OX
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SPROUTING THOUGHTS
Sprouts probably contain the largest amount of nutrients per unit of any food known. Enzymes that initiate and control most chemical reactions in our body are activated in the sprouting process.
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