Family Heirlooms Have Changed!
I spotted this article recently and though it was worth taking a look at and discussing.
The term heirloom is currently being applied to what seems to be an increasing number of things in the area of foods.
Probably the most common use is when it is applied to fruits and vegetables. What it really means is that the product has come from seed stock or root stock that predates the currently available varieties of that particular thing. In other words the heirloom movement is an attempt to return to older varieties of foods which in general are more nutritious and better tasting.
You have to keep in mind that these original varieties were slowly hybridized over years to satisfy consumer demands for uniformity of appearance and consistency of qualities such as color, shape and shelf life.
When given the choice that’s what the consumer wanted.
So to develop the modern batch of fruits and vegetables that we see in the supermarket the biologists simply applied normal breeding and crossbreeding techniques so as to achieve these results in the end product.
Unfortunately along the way what they weren’t mentioning was that flavour and nutritional value were being sacrificed at every step of the way!
It is the complete answer to the question, “Why don’t tomatoes taste like tomatoes anymore?”
Hey! You got red, you got great “tomatoey” shape and you got extended shelf life! Stop whining!
So if you see some heirloom produce around, give it a try even though it may look a little ugly!
Fiber Schmiber… what’s the big deal?
You often hear the cry that you need to be getting more fiber or enough fiber and although the reasons given are generally good they suffer the same fate as many other things in the health world.
It’s like when everyone was being warned about cholesterol.
Initially it was cholesterol was killing us all so don’t eat anything with cholesterol.
Now some time later we are at the point where researchers have totally reversed on all of that and it is becoming a dead issue as far as diet goes.
Well fiber is similar and in fact breaks down into a whole range of different types of fiber that perform different functions making the statement, “you need more fiber” kind of stupid.
What we all need to know is what the different types of fiber are and what function they perform so we can say we need more of THAT kind of fiber.
Foodies Keeping Progressing
Well the Food Babe seems to be on a bit of a roll these days with this week’s release by Panera of a list of over 150 ingredients in their bread products slated for removal by the end of 2016.
Notable amongst these are some of the better know food colorings that have been linked to cancer and a number of other products with either direct or indirect links to other forms of ill health.
For those of you who are not familiar with Panera, they are a very large nationwide U.S. bread.cafe chain of franchises.
Whilst they have said it will take until 2016 to complete all the items on the list… at least they have a list!
Parents are often the first line of defence when it comes to childhood injuries and especially when it comes to teenagers it helps to know what to do and when to do it.
Sports injuries can be quite common for kids in this age group and with the right immediate treatment the full recovery they are so able to achieve can be assisted.
The old school of sprain and strain treatment years ago was to immediately apply heat and continue to do so.
My brother’s permanent limp due to a faulty left knee is testament to not only how ineffective this was but how downright damaging it could be!
The agreed course of treating sudden muscle injuries is to first apply ice and to elevate the muscle.
This should be continued on and off for a few days so that swelling in minimized. Only when the danger of swelling and any resulting swelling has gone down can you then begin to use heat.
You’re Killin’ Me!
It comes as no great surprise that the third most prescribed medication in the U.S are PPIs which are used in cases of severe heartburn.
PPI stands for proton pump inhibitors which is a fancy way of saying they are medicines that stop the creation of gases in the stomach that result in heart burn.
Most people think that heartburn is the result of too much acid in the stomach but the opposite is generally (not always) true.
The lack of acid results in food taking too long to digest and the sufferer ends up with gases being formed in the stomach.
These gases, created by a mechanism called proton pumps, create pressure and the acidic contents of the stomach are forced up to the esophagus causing burning.
Most “cures” for heartburn are short term as usual and don’t take into consideration as to why it is happening in the first place.
They just either stop the gas production (PPIs) or they lower the acidity.
Check out this article for some tips on how to achieve the same results naturally and safely.