Does it matter if it’s organic?

Do you ever wonder if spending an extra dollar on an organic apple is worthwhile? Many of us are sceptical when the inorganic and organic varieties look identical.

Uncertainty towards the value of organic produce often leads shoppers to select cheaper alternatives. The following chart clarifies the benefits of opting for organics by comparing the nutrient content of organic produce with that of conventional produce. After seeing these numbers, you may re-think your grocery list. 

Organically grown produce can contain anywhere from 2 – 1000 times more nutrients than regular produce.

Most notably is the difference in iron content: commercial tomatoes contain 1.0 unit of iron, versus the 1,938 units of iron found in organic tomatoes.

Iron is an important anti-aging mineral in that it helps to rebuild and nourish tissues, including the ones in the face. Also, iron-rich blood is what contributes to that “glowing look” that some people enjoy.

While the organic choice is usually the more expensive one, if you consider the nutrients you get per dollar spent, organics are certainly the wiser investment.

Sources: 

• Green for Life by Victoria Boutenko
• Farr, Gary, Dr. Comparing Organic Versus Commercially Grown Foods, Rutgers University Study, New Brunswick, NJ, 2002.  

The purest water on earth exists in this overlooked place

These days, water purity is an issue of great importance. Local lakes are increasingly being polluted with pesticides, industrial waste, and toxins that are deadly to human cells.

L.A. based nutritionist David Wolfe recommends to his clients, “if you don’t filter your water, your body will do the filtering!”

In fact, some of the purest water that exists on earth lies locked in the cells of fresh fruits and vegetables.

The reason for this is that as plants grow, they have a natural filtration system in their fibers that take in only the purest parts, and leave out most toxins. They’ve already done the work for us, so to speak, so when we eat uncooked fruits and vegetables, we’re getting all of the pure water, already filtered.

My favourite example of this is the young coconut. The outer shell is very thick and consists of multiple layers, yet a liquid exists in its centre. The outer shell is the coconut’s filter, so that the water that lays inside is absolutely sterile.

But be careful: the brown coconuts we see in regular stores are ‘old’ coconuts, and their water is slightly fermented on the inside. Young ones, found at many Asian markets, contain the best liquid for consumption.

Sources:

• Jeremy A. Safron, The Raw Truth
• David Wolfe, Eating for Beauty

How dairy can cause osteoporisis

Milk, yogurt, and cheese can erode facial bones, causing wrinkles.

One cause of wrinkles is the weakening of the bones in our face, leading to sagging skin and a hollowed look.

Think drinking milk can prevent this bone loss? Read this first. It can actually cause bone loss.

All dairy products are acidic foods. This means that their pH balance is more acidic than alkaline on the relative pH scale.

Our body – specifically, our blood – is constantly trying to maintain the ideal pH balance of 7.34 to 7.45, which is slightly alkaline.

• Milk: pH 6.5 – 6.7 – slightly acidic
• Cheese: pH 4.4 – 5.5 – acidic
• Yogurt: pH 4.2 – 4.7 – acidic
• Water: pH 7.0 – neutral

Since our blood needs to maintain a perfect pH balance, our body tries to compensate. One way it compensates is that the bones, which are alkaline, release calcium into the system in order to neutralize the acid.

Over time, this results in the significant de-calcification and weakness of bones, which we all know leads to osteoporosis.

One of the best natural ways to get in your calcium is through eating raw greens such as kale, chard, collard, spinach or parsley. Greens create an alkaline effect in the body, thus helping to maintain the ideal pH balance.

Raw greens are critical to getting high-quality calcium. When greens are heated at high temperatures (over 118°F), they lose the majority of their nutrients. (By the way, milk is pasteurized, meaning it’s been heated…yup, it’s lost most of its nutrients too. Sorry.)

• Kale, 100g: ~250mg Calcium (25% DV)
• Collards, 100g: ~250mg Calcium (25% DV)
• Parsley, 100g: ~138mg Calcium (14% DV)
• Sesame seeds, 100g: ~1160mg Calcium (120% DV)
• Almonds, 1/4 cup: ~90mg Calcium (9% DV)
• Spinach, 1 cup: ~250mg Calcium (25% DV)
• Cinnamon, 2 tsps: ~50mg (5% DV)

Can’t stand the taste of raw kale? Most people can’t. A smart trick is to blend them in a smoothie with your favourite fruit and you can’t even taste them. Granted, your friends will wonder why you’re drinking grass juice, but whatever…it’ll be longer before you sprout another wrinkle.

Sources:

• Dr. Gabriel Cousens, There is a Cure for Diabetes
• Victoria Boutenko, Green for Life
• Dr. David Kahn, American Society of Plastic Surgeons
• Ontario Cheese Society
• Dr. Susan E. Brown, PhD