Cranberries – Health Benefits, Natural Remedies, Nutrition Info, and Recipes

Cranberries Are Good For…

Cranberries are well known for treating urinary tract infections, but they do much more – from cardiovascular protection to cancer prevention.

Contents

Nutrition Composition of Cranberries

Cranberries contain lots of fiber, vitamin C, and manganese.

Nutrition Facts For 1 Cup of Chopped Cranberries % DV
Calories: 50.6 3%
Total Fat: 0.1 g 0%
  Saturated Fat: 0.0 g
   Trans Fat: ~
Cholesterol: 0 mg 0%
Sodium: 2 mg 0%
Total Carbohydrate: 13 g 4%
  Dietary Fiber: 5 g 20%
  Sugars: 4 g
  Starch:
Protein: 0 g
Vitamins
Vitamin A 66.0 IU 1%
Vitamin C 14.6 mg 24%
Vitamin D ~ ~
Vitamin E 1.3 mg 7%
Vitamin K 5.6 mcg 7%
Thiamin 0.0 mg 1%
Riboflavin 0.0 mg 1%
Niacin 0.1 mg 1%
Vitamin B6 0.1 mg 3%
Folate 1.1 0%
Vitamin B12 0.0 mcg 0%
Pantothenic Acid 0.3 mg 3%
Choline 6.0 mg
Betaine 0.2 mg
Minerals
Calcium 8.8 mg 1%
Iron 0.3 mg 2%
Magnesium 6.6 mg 2%
Phosphorus 14.3 mg 1%
Potassium 93.5 mg 3%
Sodium 2.2 mg 0%
Zinc 0.1 mg 1%
Copper 0.1 mg 3%
Manganese 0.4 mg 20%
Selenium 0.1 mcg 0%
Fluoride ~ ~
Glycemic Load 2

 

Natural Remedies and Prevention with Cranberries

The phytonutrients in cranberries include phenolic acids, proanthocyanidins, anthocyanins, flavonoids, and triterpenoids. It has long been known that cranberries can prevent and cure urinary tract infections. The proanthocyanidins in cranberries inhibit bacteria from latching onto the lining of the urinary tract. These proanthocyanidins also prevent bacteria that cause ulcers from latching onto the stomach lining.

Cranberry extracts support the immune system and have been proven to reduced the risk of colds and flu. Cranberries help the entire digestive tract from aiding in gum health in the mouth through supporting the balance of bacteria in the gut.

Cranberries are both an anti-inflammatory and an antioxidant, especially when the berries are eaten as a whole food. The anti-inflammatory properties reduce inflammation in the stomach, the colon and the cardiovascular system. In the vascular system, these properties inhibit the formation of plaque on the vessel walls.

Studies have confirmed that cranberries help prevent cancer, specifically breast, colon, prostate, and lung cancer.

Native Americans used cranberries in a poultice to stop bleeding and for their antibiotic qualities.

Cranberry History and Culture

Cranberries were grown by Native Americans before Europeans came to the continent. Colonists exported cranberries to England in the early 1800s. Cultivation spread across the northern area of what is now the United States and Canada to Scandinavia and Great Britain. Cranberries are grown in Europe and Northern Asia as well as Chile.

Cranberry Agriculture

Cranberries grow on low-lying vines in very particular soil conditions: a bed of sand, covered with gravel, covered with peat, covered with sand. These soil conditions can be found in the northern United States wetlands where glaciers once carved the land. Cranberries are often raised in bogs and harvested while floating on water.

Are there Genetically Modified Cranberries?

Cranberries are not genetically modified; however, cranberry juices and dried cranberries are often sweetened with either high fructose corn syrup or beet sugar and 90% of corn and the sugar beet crops are genetically modified.

Organic Versus Conventional Cranberries

Proponents of conventional farming methods for cranberries state that the bogs used to raise cranberries are rife with natural pests and that the wetlands encourage fungi. The What’s On My Food? website reveals 13 pesticides found on cranberries. Of these, 3 are known or probable carcinogens, 6 are suspected hormone disruptors, 5 are neurotoxins, 1 is a developmental or reproductive toxin and 6 are honeybee toxins.

It is interesting to hear from the other side. Cranberry Hill Farm, an organic cranberry grower, had this to say about their organic production:

We are willing to accept lower yields and do not ”push” our vines into high yield production with chemical fertilizers. This keeps the soil and the insects in balance, we welcome the presence of our helpers: such as spiders, wasps, bees, birds and other residents of the bog.

In the spring we flood the bog with clean spring water to retard the development of pests and  weeds.  We put on a layer of sand to bury some insect eggs and improve the surface of the bog.  We feed the vine with fish emulsion and other organic nutrients, and weed, weed, weed by hand.

It is a lot of work and we hope that the spirits of the Native Americans who lived here before us  and appreciated the cranberry harvest, see us and approve of how we manage our bogs.”

Fair Trade Cranberries

We did not find an fair trade issues for Cranberries. The U.S. is the leading grower of cranberries in the world.

Cranberry Human Rights Issues

We found no human rights issues regarding cranberry agriculture, but there are certainly environmental issues and human repercussions to the extensive pesticide use for commercial growers.

Things You Didn’t Know About Cranberries

There are only 3 commercially cultivated fruit crops that are native to North America. Cranberries are one of the three.

Cranberry vines do not need to be replanted each year. If properly cared for, vines last for years. Many cranberry farms produce crops each year from vines 150+ years old.

How to Store Cranberries So They Last Longer

Be sure to sort, removing any damaged or shriveled berries before refrigeration. Berries can be refrigerated for up to 20 days. Frozen berries can be kept for several years. Do not thaw the berries until you are ready to use them.

How to Pick Good Cranberries

Choose firm, plump, dark red berries. They should not be bruised, broken, shriveled, tough, or sticky.

Things to Consider

There is one contraindication for adding cranberries to your diet. If you suffer from kidney stones, especially calcium-oxalate stones, cranberries may exacerbate your condition.

Remember that the benefits of cranberries can be negated with pesticide consumption, GMO consumption, or sugar consumption. Look for organic dried berries sweetened with juice, organic unsweetened juice which can be sweetened with stevia or other juices, and organic fresh or frozen whole berries.

Whole berries pack a much greater nutritional punch than juice.

Raw Cranberry Relish Recipes:

The following recipes come courtesy of Raw Chef Dan.

Raw Cranberry Relish

The following is a recipe from Raw Chef Dan for Raw Cranberry Relish.

  • 1 cup fresh cranberries
  • 4 Medjool dates
  • 2 Tbsp chopped ginger
  • ½ tsp. sea salt
  • ½ med orange
  • ½ juice of 1 lemon
  • 1/4 cup loose mint leaves
  • 1/2 red apple

Simply blend the ingredients in a food processor.

Spiced Cranberry Slaw

 

 

Further Reading:
Sources:


Everything You Should Know About Bananas

Bananas Are Good For…

Bananas are good for constipation, skin problems, heart, nervous system, PMS, anemia, kidneys, bones, stomach ulcers, indigestion, emotional state, blood circulation, hangovers, rheumatic aches and pains, blood pressure, morning sickness, and muscular regeneration.

When you compare a banana to an apple, bananas have four times the protein, twice the carbohydrates, three times the phosphorus, five times the vitamin A, five times the iron, and two times the vitamins and minerals.

And, of course bananas are well known for being rich in potassium. Nutritionally, bananas are one of the best value foods available.

Contents

Nutrition Composition Of Bananas

Bananas contain lots of manganese, vitamin B6 and vitamin C. Bananas also contain health-promoting flavonoids,  polyphenolics, such as lutein, zeaxanthin, beta, and alpha carotenes (acting as free radical-gobbling antioxidants).

Bananas are well known for their potassium. Just one banana contains 422 mg of potassium (depending on its size), which is important for controlling your heart rate and blood pressure, as well as a host of other functions.

Nutrition Facts for One Medium Sized, Raw, Typically Ripe Banana, 120g

Calories: 105 3 calories from fat
Total Fat: 0g 1%
  Saturated Fat: 0g 1%
   Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 1mg 0%
Total Carbohydrate: 27g 12%
  Dietary Fiber: 6g 23%
  Sugars: 14.4g (varies with ripeness)
  Starch: 6.3g (varies with ripeness)
Protein: 1.3g 3%

Vitamins
Vitamin A 75.5 IU 2%
Vitamin C 10.3 mg 17%
Vitamin D 0 0%
Vitamin E 0.1 mg 1%
Vitamin K 0.6 mcg 1%
Thiamin 0.0 mg 2%
Riboflavin 0.1 mg 5%
Niacin 0.8 mg 4%
Vitamin B6 0.4 mg 22%
Folate 23.6 mcg 6%
Vitamin B12 0 mcg 0%
Pantothenic Acid 0.4 mg 4%
Choline 11.6 mg
Betaine 0.1 mg

Minerals
Calcium 5.9mg 1%
Iron 0.3 mg 2%
Magnesium 31.9mg 8%
Phosphorus 31.9 mg 8%
Potassium 422 mg 12%
Sodium 1.2 mg 0%
Zinc 0.2 mg 1%
Copper 0.1 mg 5%
Manganese 0.3 mg 16%
Selenium 1.2 mcg 2%
Fluoride 2.6 mcg

Glycemic

 Load

10

Index

(glucose = 100)

50
(30-70 depending on ripeness)

Natural Remedies and Prevention With Bananas

Bananas help overcome depression, relieve seasonal effective disorder,  and are great for elevating mood, reducing PMS symptoms, and reducing stress due to high levels of vitamin B6 and tryptophan and its ability to regulate blood sugar levels.

A study conducted by the Imperial College of London found that children who ate a banana every day had  a 34% less chance of developing asthma.

Bananas help protect against muscle cramps during workouts and nighttime leg cramps. The high fiber in bananas can help normalize bowel motility (constipation relief). But if you have the runs, bananas can soothe and help normalize the digestive tract. Bananas also restore electrolytes that are lost from diarrhea. Green bananas are known to reduce or eliminate diarrhea.

Bananas alleviate heartburn (acid reflux). They are a natural antacid. Some people with stomach ulcers have problems with other raw produce, but bananas are the only raw fruit that can almost always be consumed without distress from ulcers because they coat the lining of the stomach against corrosive acids. Bananas, along with the right diet, can help heal stomach ulcers.

Eating bananas will help prevent kidney cancer, protect the eyes against macular degeneration, and increase calcium absorption. Eating bananas between meals helps to stabilize blood sugar and reduces nausea due to morning sickness.

Bananas can help reduce binge eating, as they help stabilize blood sugar.

Banana Peel Uses and Remedies

Banana peels can remove warts. Put a piece of banana peel against the wart (inside of peel against skin) and tape it in place. Rub the inside of a banana peel on bug bite or hives to relieve itching and irritation. With its healing and regenerative properties, banana peel can speed up the healing of bruises, scraps, scratches, and other injuries.

Rub the inside of a banana peel on leather (like shoes or a handbag) to polish; follow with a dry cloth for a quick shine.

Rub the inside of a banana peel on your teeth for a couple of minutes every other day for whiter teeth.

bananas-infographicWhile you’re at it, if you suffer from acne, try rubbing a peel over acne every night. The inside of banana peel can soothe the inflammation and irritation of acne and help prevent future outbreaks. You should see results in a  few days.

Other skin issues that benefit from the inside of a banana peel include sunburn, psoriasis, poison ivy rash, and other rashes that are not Candida related. Rubbing the peel ob the forehead, face and cheeks can tighten the skin, shrink pores, and reduce wrinkles

The enzymes in banana peels can help dislodge a splinter. Try taping a piece of the peel (inside to skin) over a splinter for two hours.

Banana peels are great for compost.

Banana History and Culture

Bananas were first referenced in sixth century BCE Buddhist writings in India. They were likely to have originated in Malaysia and transported by early explorers to India. Alexander the Great is said to have, after trying and liking bananas, brought the fruit back from India to the Western world.

banana varietiesBananas vary in size, color, firmness, and texture. Almost all modern edible seedless bananas come from the two wild species, Musa acuminata and Musa balbisiana.

In some countries, especially in the Americas and Europe, banana varieties that are generally used for cooking are called plantains. However, in many countries there is no such distinction between the two.  In other regions, such as Southeast Asia, there are many varieties of banana grown and eaten with a variety of textures and sizes with varying degrees of sweetness.

Eating Fully Ripe Bananas

Ripe bananas with brown spots or peels can act as an anti-cancer agent by stimulating the production of white blood cells in the human cell line. On the other hand, when bananas fully ripen and develop dark spots on  the skin, the starch content changes to simple sugars which can raise the blood glucose levels quickly and feed Candida or infection. As bananas ripen, some of the micro-nutrients decrease as well.

Eating Raw Unripe Bananas

Most of the carbohydrates in our diet are starches found in grains, potatoes, and various other foods. But not all of the starch we eat gets digested. There is starch called “resistant starch,” found in raw potatoes and unripe bananas which functions in a similar manner as soluble fiber. This starch has significant health benefits including appetite reduction, improved insulin sensitivity, stabilization of blood sugar levels, and various other benefits that aid indigestion.

Banana Agriculture

Americans buy more bananas than any other fruit. The average American eats 10 pounds of bananas each year.

According to the USDA, in 2012, the U.S. imported 9,589 million pounds of bananas. More than 95 percent of the bananas are grown in five tropical Latin American nations.

Are There Genetically Modified Bananas?

banana with seedsThe bananas we eat from the grocery store are hybrid bananas. We have crossbred bananas in order to remove the seeds and to sweeten and soften the  fruit.

GMO bananas may be in our future.  The International Institute of Tropical Agriculture and NARO, funded by the Rockefeller Foundation and CGIAR, have started trials for genetically modified bananas resistant to black sigatoka and banana weevils.

Organic Vs. Conventional Bananas

The conventional banana industry is pesticide intensive. Bananas are grown in massive monocultures without crop rotation, which causes plants to be vulnerable to insect pests and fungal diseases.

The pesticide procedure is believed to use 35 pounds of pesticide per acre, which is dramatically more than other crops (van Wendel de Joode 2012, citing Wesseling 2001 and Ramírez 2009). Each bunch of bananas on the trees are enclosed inside of a plastic bag where the chemicals are inserted. The good news is that few of the pesticides reach the edible tissue of the fruit, but the risk to workers’ health and the environment, is substantial.

Organic bananas grown without synthetic insecticides and fungicides are a bit more expensive than conventional bananas. Some report that the days of organic bananas may be limited. A highly virulent and incurable strain of a fungus that attacks the Cavendish banana is spreading across plantations around the world.

Peeled bananas are generally tainted with very few pesticide residues, according to USDA analyses, probably because those tested are peeled first. In 2012 USDA scientists found just four fungicides on bananas they analyzed, compared to 10 on plums (USDA 2012b).

Fair Trade Bananas

Certified Fair Trade labeled bananas are a better choice than conventional for a few reasons. Growers have agreed to some restrictions on toxic pesticides and greater protection and pay for their workers.

Banana Human Rights Issues

Though bananas are one of the most widely distributed products in the world, there is very little in way of regulations and laws in regards to the treatment of the plantation workers. Commonplace tactics include child labor, anti-union measures, substandard wages, and severe toxic exposure,

Latin America countries have been plagued by imperialist foreign policies of developed nations for over a century, and the banana industry has been a large source of such turmoil.” – The Tragedy of Trade

The major banana distributors of North America, being Dole Food Company and Chiquita Brand International, continue to exploit the people of Ecuador, ignoring  international treaties and declarations, which both the United States and Ecuador have ratified.

If organic bananas are not available, look for bananas labeled fair trade.

Things You Didn’t Know About Bananas

To quickly ripen a banana, place it in a paper sack with a tomato or an apple.

Bananas are 75% water.

Even though bananas are very sweet when ripe, bananas have a relatively low glycemic index rating.

One banana supplies enough copper to keep the body properly producing red blood cells.

As they ripen, bananas produce an enzyme called “pectinase.” This enzyme helps break down plant materials in our body.

A banana has as much starch as a potato.

The fruit isn’t the only part of the banana you can eat. The flowers, leaves and trunk of the plant are edible as well.

How To Store Bananas So They Last Longer

If you’re one of those people who generally eats bananas quickly enough not to lose them to spoiling, you’ll benefit from a banana hanger (if you don’t already have one). If you need your bananas to last as long as possible, separate them and wrap each individual stem with plastic cling wrap. Lay them on padding such as a towel. Once bananas are at the desired ripeness, you can put them in the refrigerator. The banana skins will brown and eventually turn black in the fridge, but bananas are fine to eat.

Many people also peel bananas once they are ripe, put them in a plastic freezer bag, and then put them in the freezer for smoothies later.

How To Pick Good Bananas

bananasIt all depends on how ripe your bananas should be when they are ready to eat. Ripe bananas, unripe bananas, and all varying ripeness of bananas in between have their own unique benefits. So the question is, how soon do you want to eat them? The greener the banana the longer it will take to ripen. The more brown there is the more ripe the banana is.

Always look for organic bananas or fair trade bananas. They typically taste better in our opinion, and there is much less environmental degradation and no human rights abuses with these labels.

Things To Consider

When we are healthy and our body’s digestive system is balanced, bananas are very good for us. On the other hand, when someone is suffering from Candida overgrowth, bananas feed yeast.

Beta-blockers, medications that are most commonly prescribed for heart disease, can cause potassium levels to increase in the blood. High potassium foods such as bananas should be limited if you are taking beta-blockers.

Consuming great amounts of potassium can be harmful for people with poorly functioning kidneys. If your kidneys are unable to remove excess potassium from the blood, too much potassium may be fatal. For anyone dealing with Candida or any other infections would do well to limit or avoid bananas (and check out Make Your Immune System Bulletproof and  Gluten Candida, Leaky Gut Syndrome, and Autoimmune Diseases.

Recommended Reading:
Banana Recipes:
Sources & Further Reading:


Everything You Should Know About Watermelon

Watermelons Are Good For…

Prostate health, dehydration, constipation, infection, detoxifying, kidney health, blood pressure, appetite, diabetes, and heart health all benefit (or improve) with watermelon.

For various reasons, people sometimes have trouble drinking enough water each day.  Watermelon, since it is 91% water, can help with  hydration and electrolytes.

Watermelon hydrates our cells and balances the pH in our bodies.

Due to the citrulline content, this melon is also known to reduce and treat erectile dysfunction. Like Viagra, citrulline relaxes and dilates blood vessels.

Contents

Nutrition Composition of Watermelon

Watermelon is high in vitamin C (antioxidant), vitamin A (beta carotene), lycopene (antioxidant) and citrulline (an amino acid).

Recommended: How To Heal Your Gut

Tomatoes are known for their lycopene, the phytonutrient famous for fighting heart disease and prostate cancer. Unlike watermelon, you have to cook tomatoes in some oil to release the lycopene. Cup for cup, watermelon has 40% more lycopene than tomatoes.

Nutrition Facts for One Cup of Watermelon (ball scoops).  Raw, Typically Ripe Watermelon, 154g

Calories: 46 2 calories from fat
Total Fat: 0g 0%
  Saturated Fat: 0g 0%
   Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 1mg 0%
Total Carbohydrate: 12g 4%
  Dietary Fiber: 1g 2%
  Sugars: 10g
Protein: 0.9g 2%

Vitamins
Vitamin A 876 IU 18%
Vitamin C 12.5 mg 21%
Vitamin D 0 0%
Vitamin E 0.1 mg 0%
Vitamin K
0.2 mg
 0%
Thiamin 0.1 mg 3%
Riboflavin 0.0 mg 2%
Niacin 0.3 mg 1%
Vitamin B6 0.1 mg 3%
Folate 4.6 mg 1%
Vitamin B12 0 mg 0%
Pantothenic Acid 0.3 mg 3%
Choline 6.3 mg
Betaine 0.5 mg

Minerals
Calcium 10.8mg 1%
Iron 0.4 mg 2%
Magnesium 15.4 mg 4%
Phosphorus 15.4 mg 2%
Potassium 16.9 mg 5%
Sodium 1.5 mg 0%
Zinc 0.2 mg 1%
Copper 0.1 mg 3%
Manganese 0.1 mg 3%
Selenium 0.6 mg 1%
Flouride 2.3 mg

Glycemic

 Load

3
Index
(glucose = 100)		 72

Natural Remedies and Prevention with Watermelon

Watermelon has many health benefits and can help prevent and remedy some serious ailments, from erectile dysfunction to high blood pressure.

As for accessing the total medicinal benefits of watermelon, it is highly dependent on the variety of watermelon and the ripeness. Beta carotene and lycopene are usually bio-available in the highest quantities once the watermelon is completely ripe. And don’t be afraid to eat some of the watermelon rind; there are quite a few nutrients in there as well, particularly roughage and fiber.

How Watermelon Can Alleviate High Blood Pressure

Relaxed blood vessels mean a lower blood pressure. The arginine in watermelon that relaxes blood vessels has other health benefits. It promotes production of nitric oxide. In addition to relaxing blood vessels, this compound has been shown to reduce blood clotting and encourage smooth blood flow, preventing heart attacks and strokes. Also, increased hydration helps lower blood pressure and can help detoxify the blood as well.

Recommended: Hypertension – How To Lower Your Blood Pressure Quickly and Naturally

Why Watermelon Prevents Prostate Cancer

Watermelon contains more lycopene than any fresh fruit or vegetable. Lycopene has known antioxidant qualities to keep the skin, heart, and prostate healthy. Studies have shown that people who ingest lycopene can help the prostate regenerate faster and stay healthier longer.

Watermelon and Colon Health

Watermelon is particularly useful in fighting colon cancer due to its cleansing effect, it’s alkalinity, and it’s ability to hydrate cells. Watermelon aids in flushing the colon, kidneys, and to a lesser degree, the liver.

What Watermelon Can Do for Erectile Dysfunction

Arginine and citrulline make watermelon a wonderful natural remedy for impotence. Both arginine and citrulline relax blood vessels, including the vessels in the male reproductive system. Relaxed vessels allow for a natural erection response. Watermelon is also anti-inflammatory.

Macular Degeneration

With beta carotene, vitamin-C, lutein, and zeaxanthin, watermelon is one of the best foods for nourishing the eyes. These antioxidants will protect your eyes from other age-related ailments such as drying of eyes and optical nerves, as well as glaucoma.

Anxiety

While it is true that watermelon may lift your spirits just because it is a comfort food from your childhood, the vitamin B6 in watermelon doesn’t hurt either. B6 is a superb weapon against anxiety. This vitamin influences brain chemicals responsible for calming moods and allows you to make better decisions under stress.

Recommended: Natural Remedies for Anxiety

Skin

Lycopene is also beneficial for the skin. The antioxidants decrease free radicals from the body known for causing age-spots, fine lines, and wrinkles. Hydration also plays a huge role in looking and feeling younger. Hydrated skin looks much younger and heals much faster than dehydrated skin.

Watermelon also aids skin in other ways as well, like removing excess oil from the skin that helps cause acne.

Detoxification

Dr. Ariel Policano, a naturopathic physician, says that watermelon helps the liver process ammonia, a toxic nitrogen-containing waste product left over from amino acid metabolism — and convert it into a molecule known as urea, a component of urine that is safely excreted from the body. Along with benefits to the colon, the liver, and the kidneys, watermelon is very good at flushing out the body, moving undesired waste to be evacuated.

Recommended: Detox Cheap and Easy Without Fasting – Recipes Included

Watermelon Seeds

Watermelon tea is used by the Amish as a healing remedy. The seeds also have properties similar to pumpkin seeds that are good for your prostate.

Nutritional Composition of Watermelon Seeds

Watermelon seeds are a good source of vitamin B like Thiamin, niacin, and folate. Watermelon seeds are rich in minerals like magnesium, manganese, phosphorus, zinc, iron, potassium and copper. 100 grams of watermelon seeds provides around 139%, 87%, 82%, 74%, 44%, 20% and 37% of daily dietary values of these minerals respectively. Watermelon seeds are also a good source of dietary fiber which is essential for healthy bowel movements and digestion.

What You Can Do with Watermelon Rinds

It’s much more important to make sure to purchase organic watermelon if you plan to ingest the rind.

In a recent study, food scientists compared the nutrient content of flesh from different parts of a watermelon. They looked at flesh from the center, flesh near the stem, flesh near the blossom, and the flesh near the rind (known as periphery). There are concentrations of various nutrients (such as phenolic antioxidants, flavonoids, lycopene, and vitamin C) in all of the different areas tested. Overall, they found that the watermelon rind doesn’t offer any more benefit with nutrition than the flesh. The rind may have a little more citrulline than the flesh when measured by dry weight, but not by wet weight. So, if you want to eat the watermelon rind, you will receive many of the same nutritional benefits one gets eating the flesh, but the rinds also make great compost.

Watermelon Agriculture

Watermelons are a vine-like flowering plant that probably originated almost 5,000 years ago in the Kalahari Desert of Africa where botanists have found its wild ancestors still growing. Today, in the United States,  in the Southern states such as the Carolinas and Georgia, watermelons flourish as commercial crops.

Watermelon Varieties

There are many wild varieties ranging from super sweet to bitter that vary in size.  About 200-300 varieties are grown in the U.S. and Mexico, although there are only roughly 50 popular varieties.

The ‘Carolina Cross’

The watermelon that holds the current world record in weight at 120 kilograms (260 lbs) is a yellow flesh melon called the ‘Carolina Cross.’ This variety has green skin with red flesh and typically produces fruit between 29 and 68 kilograms (65 and 150 lbs). Planting to harvest is about 90 days.

The ‘Yellow Crimson’

The yellow crimson variety has yellow-colored flesh and is typically described as sweeter than red flesh melons with a taste of honey. The first fruits should be ready to harvest in mid to late summer, about 55 to 85 days after pollination.

The ‘Orangeglo’

With a very sweet orange flesh, the orangelo is a large, oblong melon that typically weighs 9–14 kg (20–30 pounds). The rind is light green with jagged dark green stripes.Planting to harvest is about 90–100 days.

The ‘Moon and Stars’

This melon variety wears a purple/black rind with many small, yellow circles along with one or two large, yellow circles (moon). The flesh is pink or red and has brown seeds. The foliage is also spotted. They weigh 9–23 kg (20–50 pounds). The time from planting to harvest is about 90 days.

The ‘Cream of Saskatchewan’

These melons grow well in cooler climates. They are small round fruits around 25 cm (10 inches) in diameter. They carry a thin, light green rind with dark green strips. The flesh is very sweet and there are black seeds. The melon takes 80–85 days from planting to harvest.

The ‘Melitopolski’

The Melitopolski has small, round fruits that are around 28–30 cm (11–12 inches) in diameter. The Melitopolski watermelons are popular in Moscow in summer. They  take about 95 days from planting to harvest.

The ‘Densuke’

With a black rind (without strips of spots) is grown only on the island of Hokkaido, Japan, where up to 10,000 watermelons are produced every year. These watermelons are expensive, with one selling at an auction for 650,000 yen (US$ 6,300), making it the most expensive watermelon ever sold. The average price is about 25,000 yen ($ 250).

Are there Genetically Modified Watermelons?

We know of no genetically modified watermelons in production. There were some experiments in Italy and the U.S., but at this time watermelons at the store as completely free of genetically modified organisms.

Seedless watermelons are NOT genetically modified. They are hybrid watermelons that have been grown in the United States for more than 50 years.

Those square watermelons they grow in Japan are not genetically modified either. They are just watermelon grown in a box.

Organic Vs. Conventional Watermelons

While not the worst offender, conventional watermelon is grown using pesticides known to cause health problems and kill bees. The good news is that the chemicals, for the most part, do not penetrate the rind and pass into the fruit. Watermelon is one of those fruits that you need not be too concerned with the toxicity levels if organic is not available.

We do not recommend eating watermelon from China (or any produce at all for that matter, organic or not).

Seedless Vs. Seeded Watermelon

Seedless watermelons are sterile hybrid fruits created by crossing male pollen for a watermelon with a female watermelon flower. This is similar to the mule, produced by crossing a horse with a donkey. This process does not involve genetic modification.

We have eaten hundreds of watermelon, and it’s getting harder and harder to find the seeded variety lately. Seedless watermelons take considerable knowledge to grow, but they ripen and are ready to harvest quickly. It’s more economical, specially on a large scale, to grow seedless watermelon.

We are the type of people to say we prefer the seeded variety for taste and texture, but the truth is, it’s actually a really tough call. The best watermelon I have ever had was seeded. But at least half in the top ten were seedless. And I’m better at picking out a good seedless melon. It’s more difficult for me with the bigger seeded varieties.

Every time we see a full seeded watermelon available we get excited. My whole family loves it, and we always are chasing that high we felt when we got the best watermelon we’ve ever had. Seriously, we love watermelon.

Fair-trade Watermelon & Human Rights Issues

We don’t know of any human rights issues within the watermelon industry. We also can’t recall seeing fair trade labeled watermelon. If you know of any, please let us know.

Tips for Growing Your Own Watermelon

Most watermelons require a long growing season, at least three months of temperatures that are 21 – 27 degrees C (70 to 80 degrees F or higher).

Start watermelon seeds indoors and use black plastic mulch.Buy seeds of an open-pollinated, heirloom variety that are a good fit for your climate (and then of course, save those seeds when you harvest the melons). If your growing season is less than 90 days, select short-season varieties such as ‘Million Bucks Hybrid’ or ‘Orange Sunshine Hybrid’.

When vines begin to ramble, a dose of boron will help melons produce sweeter flesh. Dissolve 1 tablespoon of borax in a gallon of water and spray the foliage and the ground by the plants.

Things You Didn’t Know About Watermelon

  • Citrullus Lanatus is the official name for watermelons.
  • Watermelons are the botanical cousins of cucumber, squash, and pumpkins.
  • Watermelons earliest recorded harvest dates back to 5,000 B.C. in Egypt.
  • Watermelons were buried in the tombs of kings to nourish them in the afterlife.
  • The world’s heaviest watermelon weighed 121.93 kg (268.8 pounds).
  • Watermelons have more lycopene than any other fruit or vegetable.
  • Watermelon juice helps relieve muscle soreness and speed recovery.
  • Watermelon is 91.5-percent water.

How to Store Watermelons So They Last Longer

The shelf life of a watermelon depends on when the watermelon was picked and how it is stored. When properly stored, the shelf life of a watermelon past its picked or purchased date is approximately 7 to 10 days if left whole or 3 to 5 days if it is cut and in the refrigerator. Whole watermelon can last a few days longer in the fridge, but the cold temperature does diminish some nutrition.

How to Pick Good Watermelons

Recent research has shown that the highest lycopene and beta-carotene content occurs at the time when a watermelon is ripe.

Pick a dull looking watermelon.  A shiny appearance indicates an underripe melon.

Find the field spot.  This is that creamy yellow colored spot on the melon where it rested on the ground. The darker the color of the creamy spot, the longer it was on the vine sweetening up. If it is white (or not even there), put it back, because this indicates an unripe melon that was picked too early.

Give the melon a spank. You will get a dull thud if the flesh is too soft, which you don’t want. There should be a slight hollowness to the thump. Your hand should bounce off the melon, and the surface should be pretty hard/firm, but too hard with no give can mean it’s not as ripe as it should be just yet.

watermelon split heartIf you aren’t familiar with the term, “hollow heart” watermelons are those melons with a crack in the middle of the flesh from stem to blossom. They are typically sweeter due to the concentration of sugars within the cracks. Sometimes you can tell by the thump if you’ve thumped enough watermelon to know. If you get one of these that are not too dry, you’ve got yourself an awesome watermelon. Listen for the hollow sound when you thump them.

Sources and Further Reading



Why You Should Avoid Pasteurized Cow’s Milk

Got milk? Get rid of it.

In 2013, the Got Milk ad campaign celebrated its 20th anniversary. For all of these years, we’ve been told that milk makes our bones strong and healthy. But throughout this same time period, Swedish researchers have conducted a study of 61,433 women and 45,339 men and their dietary habits. Their study found a correlation between the amount of milk consumed and an increase in bone fractures, inflammation, and death! (This was not the case with fermented milk products – just cow’s milk).

rBGH and Milk

Since the 1990s the 20-30% of the American milk supply has been produced by cows who were given rBGH, a growth hormone, used to increase milk supply. Many other countries including Canada, Australia, New Zealand, Japan and the 27 countries of the European Union have rejected the use of rBGH. Knowing this, rBGH was not a factor in Sweden’s study. One cannot help but wonder how much worse the results would be if a replication of the Swedish study was done in America.

Lactose Intolerance and Milk Allergy

Although many confuse the two, a lactose intolerance is not the same thing as a milk allergy. Lactose intolerance means that your system cannot tolerate milk because it does not have the enzyme, lactase, which is required to digest the sugar in milk (lactose). Lactose intolerance causes stomach upset, bloating, gas, and loose stools.

A milk allergy often causes the same symptoms along with inflammation and tissue damage. Often a milk allergy is present without the obvious digestion problems. Other health problems, especially frequent respiratory infections, ear infections, and sinus infection, suggest a milk allergy. Food allergies also interfere with the body’s ability to absorb nutrients.

Raw Milk

Raw milk is not pasteurized or homogenized. It still retains its full and rich heritage of vitamins, beneficial bacteria, linoleic acid, and enzymes – the very enzymes that help us to digest it (including lactase). When studies such as the Swedish study are published, we have to remember that the results were obtained from a population drinking (what we must assume is) pasteurized milk.

Conclusion

If you are going to consume milk or milk products, choose raw milk if it is available. It is a whole beneficial food if you are not lactose intolerant or allergic. Pasteurized milk is not a healthy food. It feeds Candida and other harmful microbes. If you are concerned about calcium, eat more green vegetables and avoid nutrient robbing, acidic, processed foods.

Pasteurized milk has no place in a healthy diet.

If you’re getting off pasteurized milk and other dairy products, it’s a good time to do a Candida cleanse. Also check out How Raw Milk Can be Dangerous.

Recommended Supplements:
Further Reading:

Sources:



U.S.D.A. Approves Modified Potato. Next Up: French Fry Fans

(Cornucopia – New York Times – by Andrew Pollack) A potato genetically engineered to reduce the amounts of a potentially harmful ingredient in French fries and potato chips has been approved for commercial planting, the Department of Agriculture announced on Friday.

The potato’s DNA has been altered so that less of a chemical called acrylamide, which is suspected of causing cancer in people, is produced when the potato is fried.

The new potato also resists bruising, a characteristic long sought by potato growers and processors for financial reasons. Potatoes bruised during harvesting, shipping or storage can lose value or become unusable.

The biotech tubers were developed by the J. R. Simplot Company, a privately held company based in Boise, Idaho, which was the initial supplier of frozen French fries to McDonald’s in the 1960s and is still a major supplier. The company’s founder, Mr. Simplot, who died in 2008, became a billionaire.

The potato is one of a new wave of genetically modified crops that aim to provide benefits to consumers, not just to farmers as the widely grown biotech crops like herbicide-tolerant soybeans and corn do. The nonbruising aspect of the potato is similar to that of genetically engineered nonbrowning apples, developed by Okanagan Specialty Fruits, which are awaiting regulatory approval.

But the approval comes as some consumers are questioning the safety of genetically engineered crops and demanding that the foods made from them be labeled. Ballot initiatives calling for labeling were rejected by voters in Oregon and Colorado this week, after food and seed companies poured millions of dollars into campaigns to defeat the measures.

The question now is whether the potatoes — which come in the Russet Burbank, Ranger Russet and Atlantic varieties — will be adopted by food companies and restaurant chains. At least one group opposed to such crops has already pressed McDonald’s to reject them.

Genetically modified potatoes failed once before. In the late 1990s, Monsanto began selling potatoes genetically engineered to resist the Colorado potato beetle. But the market collapsed after big potato users, fearing consumer resistance, told farmers not to grow them. Simplot itself, after hearing from its fast-food chain customers, instructed its farmers to stop growing the Monsanto potatoes.

This time around could be different, however, because the potato promises at least potential health benefits to consumers. And unlike Monsanto, Simplot is a long-established power in the potato business and presumably has been clearing the way for acceptance of the product from its customers.

Simplot hopes the way the potato was engineered will also help assuage consumer fears. The company calls its product the Innate potato because it does not contain genes from other species like bacteria, as do many biotech crops.

Rather, it contains fragments of potato DNA that act to silence four of the potatoes’ own genes involved in the production of certain enzymes. Future crops — the company has already applied for approval of a potato resistant to late blight, the cause of the Irish potato famine — will also have genes from wild potatoes.

“We are trying to use genes from the potato plant back in the potato plant,” said Haven Baker, who is in charge of the potato development at Simplot. “We believe there’s some more comfort in that.”

That is not likely to persuade groups opposed to such crops, who say altering levels of plant enzymes might have unexpected effects.

Doug Gurian-Sherman, a plant pathologist and senior scientist at the Center for Food Safety, an advocacy group, said that the technique used to silence the genes, called RNA interference, was still not well understood.

“We think this is a really premature approval of a technology that is not being adequately regulated,” he said, adding that his group might try to get a court to reverse the approval of the potato.

He said one of the substances being suppressed in the Innate potatoes appeared to be important for proper use of nitrogen by the plant and also for protection from pests.

The Agriculture Department, in its assessment, said the levels of various nutrients in the potatoes were in the normal range, except for the substances targeted by the genetic engineering. Simplot has submitted the potato for a voluntary food safety review by the Food and Drug Administration.

The company says that when the Innate potatoes are fried, the levels of acrylamide are 50 to 75 percent lower than for comparable nonengineered potatoes. It is unclear how much of a benefit that is.

The chemical causes cancer in rodents and is a suspected human carcinogen, though the National Cancer Institute says that scientists do not know with certainty if the levels of the chemical typically found in food are harmful to human health.

Still, Gregory Jaffe, biotechnology project director at the Center for Science in the Public Interest, a consumer group that deals with nutrition issues, welcomed the approval. “We support clearly trying to reduce consumers’ exposure to acrylamide and if this product helps do that, I think it’s a benefit,” he said.

Last year, the F.D.A. issued draft guidance advising the food industry how to reduce levels of acrylamide, which is also found in some baked goods, coffee and other foods. The agency listed numerous steps that could be taken in the growing, handling and cooking of potatoes. Many food companies no doubt have already taken steps to reduce acrylamide levels and might not need the genetically engineered potatoes.

Whether McDonald’s, which did not respond to requests for comment, adopts the potatoes is somewhat academic for at least another couple of years. Simplot anticipates that only a few thousand out of the nation’s more than one million acres of potatoes will be planted with Innate potatoes next year, far too little to serve fast-food chains.

Instead, the company will focus on sales of fresh potatoes and fresh-cut potatoes to supermarkets and food service companies and to potato chip manufacturers, said Doug Cole, a spokesman for Simplot.

The National Potato Council, which represents potato farmers, welcomed the approval, albeit with reservations.

John Keeling, chief executive of the trade group, said growers wanted new technology. But in comments to the Agriculture Department, the group has expressed concern that exports could be disrupted if genetically engineered varieties inadvertently end up in shipments bound for countries that have not approved the potatoes.

China, for instance, recently turned away shipments of corn containing small amounts of a genetically engineered variety developed by Syngenta that it had not approved for import. Some corn farmers and exporters have sued Syngenta for their losses.

Mr. Cole of Simplot said growers would have to keep the genetically engineered potatoes separate from others and out of exports at least for now. The company plans to apply for approval of the potatoes in the major markets, starting with Canada, Mexico, Japan and then other parts of Asia.



Cherries – The Superfood You Should Know About

Cherries are Good For…

Anti aging, gout, reducing muscle pain, blood pressure, osteoarthritis, colon cancer, insomnia, metabolism, Alzheimer’s, and preventing strokes are all things cherries are known to help with.

Contents

Nutrition Facts for Sweet, Raw Cherries, 1 Cup, No Pits & for Tart, Raw, Red Cherries, 1 Cup, No Pits

Sweet Cherries / Tart Cherries

Calories: 97 / 77 3 / 4 calories from fat
Total Fat: 0.3 / 0.5 g 0 / 1 %
  Saturated Fat: 0.1g 0 / 1 %
   Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 0 / 5 mg 0%
Total Carbohydrate: 25 / 19 g 8 / 6 %
  Dietary Fiber: 3 / 2 g 13 / 10 %
  Sugars: 20 / 13 g
  Starch: 0g
Protein: 2 / 1.6 g 3%

Vitamins
Vitamin A 98.5 / 1988 IU 2 / 40 %
Vitamin C 10.8 / 15.5 mg 18 / 26 %
Vitamin D 0 0%
Vitamin E 0.1mg 1%
Vitamin K 3.2 / 3.3 mcg 4%
Thiamin 0.0mg 0%
Riboflavin 0.1mg 3%
Niacin 0.2 / 0.6 mg 1 / 3 %
Vitamin B6 0.1mg 4 / 3 %
Folate 6.2 / 12.4 mcg 2 / 3 %
Vitamin B12 0mcg 0%
Pantothenic Acid 0.3 / 0.2 mg 3 / 2 %
Choline 9.4 / 9.5 mg
Betaine 0mg

Minerals
Calcium 20 / 22.8 mg 2%
Iron 0.6 / 0.5 mg 3%
Magnesium 16.9 / 13.9 mg 4 / 3 %
Phosphorus 32.3 / 23.2 mg 3%
Potassium 342 / 268 mg 10 /8 %
Sodium 0 / 4.7 mg 0%
Zinc 0.1 / 0.2 mg 1%
Copper 0.1 / 0.2 mg 5 / 8 %
Manganese 0 / 0.2 mg 5 / 9 %
Selenium 0mcg 0%
Flouride 3.1 / 0 mcg

Glycemic

 Load

8 / 10

Index

(glucose = 100)

22 / 20

Health Benefits, Natural Remedies and Disease Prevention with Cherries

Anti-Inflammatory – The FDA sent out warning letters to cherry growers some years ago insisting that the cherry companies quit making health claims that some of the compounds in cherries may reduce pain and inflammation. Cherry growers were told to stop citing scientific studies showing that cherries are packed with unique anthocyanins and other compounds that are proven to mediate inflammation. But of course they do. In fact, 1 cup of cherries has the same effect as one regular strength ibuprofen.

Cherries, especially tart cherries (or tart cherry juice), reduce muscle soreness and are an amazing supplement for DOMs (delayed onset muscle soreness), arthritis, fibromyalgia, osteoarthritis, working out, and other such issues that cause muscle soreness.

Fat Metabolism – Researchers found that when rats were fed whole tart cherry powder along with a high fat diet, they gained less weight than rats that did not consume cherry powder on an otherwise identical diet.

Insomnia – Cherries are a good source of natural melatonin, imperative for healthy cognitive function, circulatory strength, and proper sleep cycles. This can help also alleviate jetlag and insomnia.

Antioxidants – The antioxidants found in cherries are said to boost memory and may help prevent Alzheimer’s disease. Antioxidants also help slow aging in many other ways, including appearance.

Cardiovascular Health – The anthocyanins in cherries are pigments that give red cherries the red color. Anthocyanins may activate and help regulate genes that are involved with fat and glucose metabolism, which should help reduce the risk for such health issues as high cholesterol, high blood pressure, and diabetes. Cherries are also very high in potassium, which is known to help regulate heart rate and lower blood pressure.

Cancer Prevention – In addition to the anti-inflammatory properties and antioxidants that help prevent cancer, studies have shown that the anthocyanins prevents cancer (and there are a host of other benefits to individual cells as well).

Gout – Due to their anti-inflammatory properties, and their alkalizing effects, cherries and cherry juice should be a staple for anyone suffering from gout.  One study showed that people with gout may be able to cut their risk of recurrent gout attacks in half by eating 20 cherries a day.

Sweet Cherries vs. Tart Cherries

There are many varieties of sweet cherries available. The most common are Rainer and Sweetheart. Other common varieties include bing, Chelan, tieton, Skeena, and lapins.

Sweet cherries are typically larger than tart cherries and usually have a bit of a heart shape to them. Sweet cherries can range in color from golden with hints of red (like the Rainer) to dark, deep red (like the Sweetheart).

With the health benefits listed above, tart cherries come out the winner every time. Sweet cherries are very good for us, but tart cherries have more of the best health properties and a little less sugar as well. If you cannot find fresh, tart cherries, try tart cherry juice. Black cherry juice is well known for its proven health benefits.

Common tart cherry varieties (also known as sour cherries) include English morello, early richmond, Meteor, montmorency, and north star. Tart cherries in the United States usually come from Michigan. These cherry trees are much better suited to cold weather.

Tart cherries are typically used for juicing and cooking. Their tart flavor also bodes well with sugar. Tart cherries are typically softer and smaller than sweet cherries.

While a bit harder to find at the supermarket, raw tart cherries are making a comeback, due in part to their potent antioxidants and anti-inflammatory properties.

Cherry Agriculture

Harvesting tart cherries is a delicate process; they are hand-picked so they keep their stems to keep them from leaking or spoiling. Leaving the stems on also slows down the ripening process.

Tart cherries are soft and must be handled gently. Sweet Cherries are less susceptible to  damage and are a bit easier to harvest.

Cherry Season – Harvest

The cherry harvest in the United States begins in southern California around the end of April with the Brooks cherry, a hybrid that is a cross between a Rainier and a Bing.  Harvest season comes to an end in California by early June, which is when the season begins in Washington State. By September cherries will be gone from stores until the next year.

Most sweet cherries continue to be produced in Washington, California, Michigan, and Oregon. Michigan produces the bulk of tart cherries for the U.S.

Are there Genetically Modified Cherries?

At this time there are not any genetically modified cherries. There is some research being done on producing a GMO cherry that has no pit.

Organic Vs. Conventional Cherries

Cherries are one of those crops that gets an extremely heavy dose of pesticides. They were on the “Dirty Dozen” list for 2010, a report put out by the Environmental Working Group that picks the 12 most toxic laden, heavily chemically treated crops.

There are more than 40 toxins found on conventional cherries from pesticide sprays: 20 known hormone disruptors, 7 neurotoxins, 8 toxins that effect reproduction and development, and 14 chemicals known to contribute to the death of honeybees.

Things You Didn’t Know About Cherries

  •  In the United State the consumption of fresh cherries increased by 150% from 2000 to 2009.
  •  Because the fruit has a very short shelf life, cherries are brought to market quickly.
  •  In the United States, there are more than 1,000 different varieties of cherry tree.
  • In addition to their wonderful fruit, the cherry tree is known for its beautiful flowers.
Sources:


Question: What is Trisodium Phosphate and What Is It Doing In Our Food?

(NaturalNews – Zach C. Miller) Certain working professionals, such as carpenters and painters, might know what trisodium phosphate (TSP) is. They’d know that TSP is an industrial cleaning agent used for paint prep work, as a degreasing agent, as a mildew remover, siding cleaner and lead abating agent. However, what these working pros wouldn’t expect is for TSP to be in their breakfast, lunch, and toothpaste!

TSP used for industrial cleaning comes with first aid warnings on it due to the compound’s extreme alkalinity. Yet, breakfast cereal manufacturers are bold enough to put this product in their cereals and even list it right on the ingredient label! Go ahead right now and look in your cabinet, if you have a mainstream breakfast cereal in there you might see TSP listed on the label in plain sight.

TSP and the FDA’s hypocrisy

The FDA has approved TSP to be generally recognized as safe (GRAS). Because of its alkalinizing cleaning properties, TSP has been used in dishwashing and laundry products over the years. But government studies have found that TSP is bad for the environment and as such TSP was phased out of common household cleaning products in 2011. The hypocrisy of this is outstanding; TSP is bad for our ecology, but it’s okay to put it in food!?

Along with GMOs and gluten, TSP is another item you’ll probably want to add to your list of things to avoid in foods that you buy and support with your dollar. Luckily, TSP usually is easily visible on the ingredients list, so if you know where to look you can avoid buying it for your family.

What types of products contain trisodium phosphate?

Among the cereals that contain it are Wheaties, most types of Cheerios, Lucky Charms, Trader Joe’s brands, and others. It appears that most General Mills cereal brands contain TSP. However, there are many brands of cereals that potentially have TSP added as an ingredient so check your labels. Some other foods and products that contain TSP include:

– Processed meats
– Processed cheese
– Many canned soups
– Commercial cakes and baked goods (added as a leavening agent)
– Toothpastes
– Baby toothpastes
– Mouthwash
– Hair coloring and bleaching products

The FDA has stated that TSP is not a risk in food, but on the PAN Pesticides Database-Chemicals website it clearly states to avoid contact with TSP, either internally or topically (as in hair products). Some of the health problems that can arise from ingesting TSP are: irritation the gastric mucosa, reduction of lactic acid in muscles, a mineral imbalance leading to loss of calcium from bones, and calcification of the kidneys. The daily recommended value of TSP is 70mg. Western diets consisting of junk food sometimes reach upwards of 500mg of TSP, which leads to an increased risk of developing osteoporosis and other health problems.

Sources for this article include
http://www.onlineholistichealth.com/trisodium-phosphate-food/
http://www.nutrition.und.edu*1
http://www.foodfacts.com
http://www.activistpost.com