The Detox Project is a research organization bringing awareness to the public by testing for man-made chemicals in our bodies and in our food. The project gives consumers an accurate report on the levels of glyphosate in their urine.

Through this unique public testing project carried out by a laboratory at the University of California San Francisco (UCSF), glyphosate was discovered in 93% of urine samples during the early phase of the testing in 2015. The urine and water testing was organized by The Detox Project and commissioned by the Organic Consumers Association.

The project has provided more urine samples for testing than any other glyphosate bio-monitoring urine study ever in America. It was supported by members of the public, who themselves paid for their urine and water samples to be analyzed for glyphosate residues by the UCSF lab.

The data released in a presentation by the UCSF lab only covers the first 131 people tested. Further data from this public bio-monitoring study, which is now completed, will be released later in 2016.

Later this year, The Detox Project will be working alongside a new, larger lab to enable the public to once again test their urine for glyphosate residues. The Detox Project is also researching whether or not an organic diet has an effect on the level of man-made chemicals in our bodies. They’re not just testing for glyphosates either, they are also testing for 150+ man-made chemicals.

The Results

Glyphosate was found in 93% of the 131 urine samples tested at an average level of 3.096 parts per billion (PPB). Children had the highest levels with an average of 3.586 PPB.

The regions with the highest levels were the West and the Midwest with an average of 3.053 PPB and 3.050 PPB respectively.

Glyphosate residues were not observed in any tap water samples during the early phase of the project, most likely due to phosphorus removal during water treatment.

The Method

Glyphosate (N-(phosphonomethyl)glycine ) is directly analyzed using liquid chromatography- tandem mass spectrometry (LC-MS/MS). Water and urine samples are prepared for analysis by solid phase extraction using an ion exchange column. Extracted samples are injected to the LC-MS/MS and the analyte is separated using an Obelisc N column (SIELC Technologies, Prospect Heights, IL) through isocratic elution. Ionization of glyphosate is achieved using an electrospray ionization source operated in negative polarity. The analyte is detected by multiple reaction monitoring using a 13C-labelled glyphosate as the internal standard. Quantification of the analyte is done by isotope dilution method using an eight-point calibration curve.

The assay has a limit of quantification of 0.5 ng/mL. The intra- and inter-day precision observed are 6-15% in concentrations that range 0.5-80 ng/mL. Recoveries for glyphosate range 70-80% at concentrations within the assay’s linear dynamic range.

Glyphosate and Health Concerns

Glyphosate-containing herbicides are sold under trademarks including Monsanto’s “Roundup”. Glyphosate was labeled a “probable human carcinogen” by the World Health Organization’s cancer agency IARC in 2015. The European Union is currently putting restrictions on the use of glyphosate due to health concerns.

Glyphosate has never been studied at the level of exposure that we in the U.S. are currently being subjected to (under 3 mg/kg body weight/day). Industry-funded science many years ago suggested that lower exposure is likely safe, but that more exposure could prove to be dangerous. Modern independent science has discovered that many toxic chemicals can have major effects on our endocrine system, sometimes at very low doses. Interestingly enough, due to the nature of endocrine disrupters, there’s often a “sweet spot”, where less or more exposure would be more damaging to health. These chemicals are known as hormone disruptors, or endocrine disruptors.

For more on the endocrine system check out Holistic Guide to Healing the Endocrine System and Balancing Our Hormones.

A study from March 2015 stated that the health cost to the European Union of only a few of these endocrine disrupting chemicals is over EUR 150 Billion per year. The same report also said that lower IQs, adult obesity, and potentially 5% or more of autism cases may be linked to exposure to endocrine disruptors like glyphosate.

“With increasing evidence from laboratory studies showing that glyphosate-based herbicides can result in a wide range of chronic illnesses through multiple mechanisms, it has become imperative to ascertain the levels of glyphosate in food and in as large a section of the human population as possible. Thus, the information gathered by the glyphosate public testing service being offered by The Detox Project is most timely and will provide invaluable information for the consumer and scientists like myself evaluating the toxicity of real world levels of exposure to this most widely used pesticide.”

These results show that both the U.S. regulators have let down consumers in America. Independent science shows that glyphosate may be a hormone hacker at these real-life exposure levels found in the food products. The safe level of glyphosate ingestion is simply unknown despite what the EPA and Monsanto would have everyone believe.” – Henry Rowlands, Director, The Detox Project

If consumers had any doubt about the extent to which they are being poisoned by Monsanto’s Roundup, these tests results should put those doubts to rest,” – Ronnie Cummins, International Director of Organic Consumers Association 

It’s interesting to note that the testing is on a volunteer bases, and some speculate that people getting tested are more likely than the general public to purchase organic foods and avoid GMOs.

How to Avoid and Detox Endocrine Disruptors

The most common endocrine disruptors we are likely to have in our bodies include Bisphenol–A, AKA BPAs, Phthalates (added to plastics to make them softer and last longer), Parabens, PBDE’s (found in flame retardants) PCB’s, Dioxin: (an unintentional by-product of many industrial processes),  pesticides and herbicides, and heavy metals. It’s a scary list, and there’s obviously many more chemicals we haven’t heard about yet.

The good news is that studies have shown that fresh, raw, organic vegetables detox the body of all of these toxins. It’s becoming more and more imperative that we grow our own food and buy unpackaged, unprocessed food to prepare at home. Get gardening and get detoxing if you’re not already. See the recommended reading list below for more on this.

Conclusion

If you’re ready to send in a sample, unfortunately, the project was put on hold. Due to the enormous interest, they had to temporarily stop the urine and water testing program until they are working with a much larger lab, which is supposed to begin in “summer, 2016.” You can sign up if you’re interested at The Detox Project here.

Recommended Reading:

• Understanding and Detoxifying Genetically Modified Foods
• Detox Cheap and Easy Without Fasting – Recipes Included
•  Holistic Guide to Healing the Endocrine System and Balancing Our Hormones
• How to Start a Vegetable Garden – How to Grow Vegetables
• How to Start an Organic Garden

Sources:

• Detox Project
• UCSF Presentation Reveals Glyphosate Contamination in People Across America – Organic Consumers Association
• Nine Out of 10 Americans Tested Positive for Monsanto’s Cancer-Linked Weedkiller Glyphosate – Alternet

Let’s face it: the majority of celebrities have a leg up in the looks department. But being born beautiful doesn’t mean you stay that way. The damage the body accumulates over time from poor food choices and an excessive use of substances like cigarettes, alcohol, and/or drugs (both recreational and pharmaceutical) can only be disguised with special effects for so long.

Then there are those celebrities who seem to get better looking as they age, prompting countless people to ask, “How do they do it?” Some of Hollywood’s finest have realized that the only way to keep what your momma gave you is through regular exercise and, most importantly, an exemplary diet.

Meryl Streep

Instantly recognizable, Meryl Streep has been appearing in plays, movies, and television since the 1970s. What’s not so well known is her advocacy for organic, local food. Meryl was the founder of a food co-op and CSA when she lived in Connecticut as well as Mothers and Others, a campaign calling for tougher pesticide residue standards. She is meticulous about reading labels and finding the food she eats from trusted sources. Though not a vegetarian, she makes tries to eat less meat and to find grass-fed, organic beef. Her formidable talent is the reason she’s a fixture in prestige pictures, but the fact that she has retained her looks with only a slight luminous softening can be attributed to the smart choices she makes in regards to the food she consumes. Maybe the ketogenic diet had something to do with it?

Lenny Kravitz

Oh, Lenny. A rock star, sex symbol, and renaissance man, he released his first album in 1989. The years since then are the only indication that Lenny is actually aging, as his face remains ever the same. But how? Working out is an important piece in every healthy lifestyle, but that alone doesn’t account for over 25 years of looking fantastic. His secret? Listening to his body.

A vegetarian for 15 years, he then transitioned eating grass-fed, organic meat after he felt his body needed it. Now he focuses on fish (especially as he lives in the Bahamas for much of the year) and vegetables, often from his own organic farm. To round that out, Lenny never goes anywhere without his juicer. He might enjoy a decadent, outrageous cheat every once in awhile, but he knows that staying and looking healthy is about focusing on quality, organic food, especially vegetables.

Jared Leto

Actor Jared Leto is a well-known vegan (or “cheagan”) who’s transformed his body for various roles over the years, a practice that’s given him a unique perspective on how food affects the body. While his Oscar-winning role required him to whittle down to under 120 pounds, another of his jobs required him to gain 67 pounds, which he accomplished through binge-eating foods like giant pizzas. Years of eating well left his body unprepared to deal with the weight, and he experienced problems with his feet and was at one point even using a wheelchair. The experience left Jared more committed to a healthy, active lifestyle, and it’s the reason why the changes to his face between now and the mid-1990s have been so minimal.

Susan Sarandon

We’ve been seeing more of Susan Sarandon in the news lately, whether celebrating the 25th anniversary of her film Thelma and Louise or professing her unabashed love for presidential candidate Bernie Sanders. A woman unafraid to speak her mind, she’s also a fantastic advertisement for the benefits of taking care of yourself. She’s credits her exemplary outsides to her insides. A vegetarian for a period of time, she now prefers to eat a diet of antioxidant-rich fruits and vegetables while limiting red meat, carbs, and refined grains. Susan found that avoiding smoking and drinking alcohol while focusing on eating well, exercising regularly, and practicing deep breathing and visualization has translated to her looking and feeling her best. Yes, the outside reflects the in. It’s no wonder she looks better than ever.

Lucy Liu

Determining Lucy Liu’s age through photos alone is impossible. While she takes advantage of moisturizers, oils, and plants like aloe vera to protect her skin, she also credits what she eats for the longevity of her looks. Drinking lots of water and eating lots fresh fruits and vegetables is the easiest way to take care of your skin. Gluten-free for a while, Lucy takes a common sense approach to her health, with occasional treats but a focus on eating fresh foods balanced with an exercise regimen and meditation. She makes smart choices when it comes to her health as well as her career. You never know where she’ll show up next…but she will look gorgeous.

Jennifer Lopez

She’s been a fly girl, a dancer, singer, and an actress (among other things), and she’s looked damn good the entire time. People who work with Jennifer Lopez, from directors to peers to trainers, all eventually mention one thing: this woman is disciplined. That same discipline is evident in her diet. She snacks on fruits and vegetables, focuses on eating lean meats and nutrient dense foods, and avoids processed foods, fueling her body with the best quality, organic food she can find. Jennifer has always been active, from sports in high school to her years as a dancer to her current commitment to working out. She pairs that activity with an eating regimen that includes salads, other veggies, whole grains, and lean meats. Her lifestyle has allowed her to stay fit and glowing since her first movie role in 1986. It’s easy for Jenny from the Block to remember where she came from when her face in the mirror hasn’t really changed.

Tilda Swinton

An artsy, oddball chameleon capable of disappearing into a role, Tilda Swinton’s distinctive looks render her immediately recognizable no matter her hairstyle or age. She does things on her own terms, and she credits good genes, luck of the draw, and her lifestyle in the Scottish highlands. While the first two are definitely factors, her life in Scotland has her cooking vegetables she grows herself and eating eggs from her own chickens. She’s not forthcoming with the details of her diet, but then she wouldn’t be the mysterious Tilda we know and love if she revealed too many details. All we know is that she likes to keep it simple. It’s clear from looking at the numerous photos of her from her collaborations over the years, that her choices and easy-going lifestyle have left her radiant.

Angela Bassett

Stella got her groove back 18 years ago, but it’s plain to see Angela Bassett never really lost hers. Since her career got going in the nineties, Angela has always maintained that diet is more important than exercise in keeping herself in top shape. Her diet is similar to the Paleo program, with organic lean protein and non-starchy vegetables. She also stays away from processed foods, grain, and sugar. That doesn’t mean she’s willing to sacrifice taste though. Angela tries to keep it interesting by choosing flavorful and passionate food. She especially emphasizes eating non-starchy veggies, and you can tell that she’s willing to put in the work to be as healthy and happy as she can be.

Jason Mraz

He isn’t quite over 40, and he’s only been in the public eye for 15 years or so. But when it comes to eating well and making smart, healthy choices, Jason Mraz is doing some pretty cool stuff. He eats locally whenever possible, travels with his Vita-mix for green smoothies, uses soap and vinegar to manage pests on his avocado farm, and sells the fruits of his labor to Chipotle while donating leftover avocados to local food banks. Mostly vegan after supporting a bandmate with diabetes in trying a vegetarian and raw diet, he makes an exception for eggs from the chickens that provide the fertilizer for his farm. He’s also a big fan of yoga. Hippie much? Yup! Jason is the perfect example of someone who saw what a difference eating well and being healthy can do and took control of his food chain to ensure that he’s eating is the best quality. The proof is in the chocolate avocado pudding (grown on your own avocado farm, of course).

Who Else Is Out There?

We’re never going to know exactly what celebrities eat. Most of the interviews about diet, especially for actresses, talk about how they only eat this or that…but then they mention they still indulge in some particular treat once in awhile in a somewhat vague attempt at relatability. We’re definitely not getting the whole story. For every interview that claims he or she is eating salmon and quinoa salad, there are most likely a hundred different things happening healthwise behind the scenes.

Obviously, genetics play a role here. Some actors are so humble that’s all they will ever attribute their good looks too. But that humility minimizes the importance of  diet is and how the choices they make help maintain their appearance. We are biologically wired to find healthy people more attractive. Makeup and plastic surgery can only hide so many unhealthy choices. Good food means healthy skin, eyes, teeth, and nails, and it gives a person an indefinable aura.

These celebrities are by no means the only celebrities who choose to eat properly, but they are some of the rich and famous who’ve surpassed expectations through the years of being in the public eye. When you see someone on the screen who looks years younger than they actually are, there are probably some serious health stories behind it. Who’s your favorite?

Related Reading:

• Detox Cheap and Easy Without Fasting – Recipes Included
• Candida, Gut Flora, Allergies, and Disease
• Heal Cavities, Gum Disease, Naturally with Organic Oral Care – Toothpaste recipes included
• 5 Famous Tips to Keep Your Skin Young, Healthy, and Radiant
• 8 Easy Steps to Health

Sources

• Role of a Lifetime: Meryl Streep as Eco-Activist Mom – mariasfarmcountrykitchen.com
• The Best Advice You’ll Read From a Rockstar – menshealth.com
• Jared Leto Credits Vegan Diet and Yoga For His Age-Defying Looks – yoganonymous.com
• Susan Sarandon Defies Hollywood by Aging Gracefully and in Great Health – webmd.com
• Skin Deep: Lucy Liu Shares Her Personal Anti-Aging Routine – futureofpersonalhealth.com
• Jennifer Lopez’s Unprocessed Diet is Seriously Impressive – mindbodygreen.com
• Life on Planet Tilda: No TV. Wearing Her Son’s Clothes. Why She, Her Partner, and Her Ex Are All Really Good Friends…and a Very Unflattering View of England – dailymail.co.uk
• Angela Bassett’s Secret: You Have to keep it Interesting – blackdoctor.org
• Jason Mraz: The Accidental Farmer – eatingwell.com

Dementia is not a normal part of the ageing process. In the developed world, dementia currently affects three in ten people over 70 years of age, with approximately 70% caused by Alzheimer’s disease. Vascular dementia is caused by chronic reduced blood flow to the brain, typically as a result of stroke. It is responsible for 20-30% of dementia cases and can often coexist with Alzheimer’s disease. At least 10% of people diagnosed with dementia have mixed type. There is currently no medical cure for dementia.

The overlap between risk factors for cardiovascular diseases such as stroke and Alzheimer’s disease is important. Naturopathic preventative strategies look to uncover the “triggers” for disease, which may be related to diet, lifestyle, toxins in the home/work environment, constitutional susceptibility and/or other factors. Using natural strategies to reduce risk is vital for prolonged health and enjoyable older age.

The naturopathic view of health, which emphasises prevention, is that all disease starts with disruption to the body’s balance, and that the two pillars governing health are toxicity and deficiency.  It is for that reason naturopaths advocate the reduction of toxins in our everyday lives and eating a wide-ranging, healthy, balanced diet consisting of organic (ideally) whole foods.

High blood levels of homocysteine (an amino acid connected with unfavourable health conditions) increase the risk of developing Alzheimer’s disease and cardiovascular disease.  Homocysteine is reduced by B-vitamins, so increasing B vitamins, in particular B12, B9 (folate), and B6, is a good step for protecting long-term health. B vitamins are water soluble and readily excreted so it’s important to top up every day. This is one of the many reasons why you need a good diet.  A good quality food-state multi B-vitamin supplement can help boost levels. B12 is particularly important for vegetarians/vegans who may not get enough from plant foods. Keep an eye on homocysteine levels (tests are available).  An optimal homocysteine level is 7–9 umol/L; anything outside of that range should be addressed. Vitamins interact with one another; excess B9 can mask B12 deficiency (a further cause of dementia!). Seeing a naturopathic nutritional therapist to address your diet, and if supplementing, to get the levels and vitamin forms right for you, is best, as levels required for a therapeutic effect are often well above the recommended daily amount.

Boosting fish intake is also preventative. Studies have shown that fish eaters (as little as one serving per week) have lower rates of Alzheimer’s disease and better cardiovascular health. Choose oily fish like sardines, small mackerel, and salmon; they are rich in healthy fats and vitamin B12. Flaxseed (linseeds) and walnuts are good vegetarian sources of oils supportive of cardiovascular health. Eat them fresh and unheated.

Avoid farmed fish (less nutritious and often polluted), swordfish, shark, flake or rock salmon, and Big Eye tuna, as high levels of mercury in these larger fish, from pollution in our seas, are toxic to the brain and other organs. Some medication and vaccines contain mercury. Many medications interfere with the absorption of vitamin B12 and other important nutrients. Pesticides, chemicals in products, processed foods, cookware, and smoking, can all contribute disease risk factors. Your naturopath can support you in reducing your toxic load.

Increase antioxidant intake, particularly vitamin E rich foods, as vitamin E is linked with reduced rates of inflammatory diseases such as Alzheimer’s and cardiovascular disease. Try more sunflower seeds, almonds and spinach. Antioxidants reduce inflammatory processes linked to ageing and tissue deterioration, including delicate tissues of the brain. Natural antioxidants are believed to prevent amyloid-beta deposition (Alzheimer’s sufferers have deposits of this in the brain), so berries, brightly coloured fruit and vegetables, and raw nuts are all on the menu.

An estimated 50% of cases of vascular dementia result from high blood pressure (hypertension). Blood pressure can be reduced naturally by adopting a plant based diet. A higher ratio of potassium to sodium is effective in reducing hypertension. In practical terms, this means ditching processed, packaged ready-made foods and eating more vegetables and fruits. Ideally we would like a ratio of 5:1 in favour of potassium to sodium. Keep sodium intake low, check your packeted foods – stay under 1.5gm per day (this is the equivalent of about 4g of Himalayan salt which is our preferred salt). Avocado, spinach and tomato are all rich in potassium; bananas and potatoes are too, but are best taken in moderation due to their high sugar content. Steam or bake, do not boil your vegetables, as potassium and other nutrients will leach into the cooking water.

The DHA found in fish oil reduces blood pressure; a further reason why some people like to eat fish at least three times a week. Keep red meat consumption low; excessive iron in the blood is damaging to the body and linked to atherosclerosis/cardiovascular disease. Red meat, if taken, should be limited to once or twice per week and preferably are grass-fed, organic cuts.

Autoimmune inflammatory diseases of the arteries, such as lupus, can contribute to vascular dementia. Keep inflammation down to prevent additional problems. Turmeric taken either as a supplement or added to your meals can help reduce inflammation. Half a teaspoon of the dried herb taken with some cracked black pepper to enhance absorption, is a great start.  Put it in savoury dishes or in warm almond milk. Brightly coloured fruit and vegetables are rich in phytonutrients and antioxidant, anti-inflammatory compounds, so eat them daily. To avoid pesticide residues, opt for organic produce wherever possible.

Diabetics have two to four times the chance of developing cardiovascular disease and have increased risk of both high blood pressure and stroke. Keep your sugar and insulin down by investigating a low Glycemic Load (low GL) diet and maintaining a sensible weight. Being overweight in mid-life is a risk factor for developing dementia including Alzheimer’s disease (although being overweight in late-life appears to be protective of dementia development). Lowered weight equals lowered blood pressure, too. Brisk walking for 30 minutes, five days a week is ideal to reduce weight and reduce stress levels, both of which are big contributors to cardiovascular problems.

Herbal Gingko biloba extract has been proven to assist with cerebral vascular insufficiency (lack of blood flow to the brain) and improve thinking, memory, and social behaviour. White willow Salix alba is used similarly to aspirin for blood thinning and anti-inflammatory properties. Aortic GAGs (glycosaminoglycans) 50-100mg per day have been used successfully to rejuvenate blood flow to the brain (available online or in health food stores) and can be used alongside certain blood thinning medication in stroke rehabilitation. An herbal or naturopathic practitioner can advise you on appropriateness and dose of these therapeutics.

Naturopaths acknowledge that physical, mental, and emotional needs must be met for abundant health.  More than 20% of people with physical signs of dementia in brain tissue (post mortem) showed no outward signs of mental decline. Amazingly, keeping the mind active and engaged, through language, social interaction, and coordination tasks can help the brain to form new connections, compensating for the loss of function in other areas.

Whilst it is preferable to attend to risk factors in regards to the prevention of disease, and given that there is no current cure, what can we do from a naturopathic perspective if our loved one currently suffers dementia? Here are some therapeutic options to target problems associated with dementia such as memory loss, anxiety, restlessness, insomnia and depression, aggression, and loss of appetite.

Use Essential Oils

Try a few drops of pure essential oil in an oil burner, on the pillow or in the bath depending on time of day. Do not leave an open flame unattended. Use lemon balm for cognition and to ease anxiety, lavender to combat aggression and insomnia, sweet orange to uplift the spirits and reduce aggression, and rosemary to enhance memory and stimulate appetite.

Keep the Diet Plant Based

Maintain a low glycemic load. Minimise processed packaged foods and stick as close to nature by purchasing organic, local, and seasonal wherever possible.

Increase Antioxidants

Taking vitamins C and E together reduces dementia risk and can protect from additional oxidative stress, thus slowing cognitive decline. Foods to include for vitamin C and E include red peppers, Kiwi fruit (with the skin on), broccoli, and other dark green leafy vegetables.

Take B-vitamins

Taking B-vitamins has been found to reduce brain atrophy and reduce homocysteine levels, which are linked to disease progression and cognitive decline. B12 and folate deficiency induce cognitive impairment, so be sure there are significant levels in the diet and include supplementation to boost levels. Thiamine (B1) at 3-8g per day has shown mild improvement of Alzheimer’s type dementia.

Include Fish Oils

Whilst evidence has not been established for fish oils to improve health once dementia has been diagnosed, there is evidence that omega 3 oils help the brain to utilise B-vitamins to reduce the rate of cognitive decline in pre-dementia.

Try Drinking a Litre of Mineral Water Daily

The risk of Alzheimer’s disease is higher in areas with higher aluminium (a neurotoxin) levels in the water (the main source of circulating aluminium in the body). The silica content in mineral water mops up aluminium, so look for high silica content brands, preferably in glass, as chemicals in plastic are deleterious to health. In one small study 35mg/L silicon in mineral water improved cognition in some participants and slowed deterioration in others.

Drink Cherry Juice

In a recent trial, 200ml daily of anthocyanin-rich (69mg per 100ml) cherry juice improved measures of memory and cognition compared to a placebo juice in mild-to-moderate dementia patients. Choose organic, unsweetened juice for maximum benefit from these phytonutrients.

Music Therapy

Listening to music, musical games, singing, and using musical instruments can all be beneficial to dementia sufferers in regards to behaviour and cognition. Background classical music or nature sounds can be very soothing.

Massage

Aggression, anxiety, and depression can all be reduced by touch-based therapies. Combining these therapies with aromatherapy may enhance their benefits.

Author

Gemma Hurditch is a Naturopath with a Bachelor of Health Science in Complementary Medicine.  She lectures at CNM (College of Naturopathic Medicine) in the UK.

Related Reading:

• Detox Cheap and Easy Without Fasting – Recipes Included
• Candida, Gut Flora, Allergies, and Disease
• Crazy Pills: Over-the-Counter and Prescription Meds Linked To Dementia
• Mental Health, Physical Health & B Vitamins – Nature’s Valium
• Gluten & Neurological Disorders – Understanding the Connection
• How to Detoxify from Vaccinations & Heavy Metals

Related Products:

• B Vitamins
• Antioxidants
• Essential Oils
• Fish Oil

To put it simplistically, sugar feeds the worst of our gut flora, including parasites, non-beneficial bacteria, and Candida. This opens the doors to all sorts of disease. People whose calorie intake is 25% sugar or more are three times more likely to die of heart disease. Fructose, one type of sugar we’ve recently started consuming in much larger quantities, even has the power to alter our genes and increase the likelihood of developing Alzheimer’s, ADHD, or other brain issues, though this author suspects that all food has the power to alter our genes one way or another, hence the importance of a healthy diet.

We tell kids that too much sugar isn’t good for them. We tell them this all of the time, and we heard it all the time, but that message often dies off once we reach adulthood. The rotten teeth, mood swings, and hyperactivity that we warn the little ones about are problems many adults deal with due to consuming too much sugar! Unless you’re overweight or developing diabetes, conventional medicine is content to pay lip service to the dangers of sugar.

Why Quality Matters

It’s difficult to find definitive information regarding sugar. Arguments over how bad sugar really is tend to end up with someone claiming, “Even fruit has sugar,” followed by “Everything must have sugar to survive,” followed by a general throwing up of the hands and a return to previous eating habits out of confusion and frustration.

Or was it just the justification we wanted?

If I’m going to eat sugar anyway, why not eat what I want?

But that’s a reductive and damaging argument that we know on some level is wrong. We ask children to eat an apple instead of drinking a soda. If health is the objective, it’s time we adults heed the same advice.

Fruit contains fructose, yes. But it also contains antioxidants,  vitamins, and the fiber needed to slow down the actual absorption of the fructose. Incidentally, whole raw foods generally have the nutrition that our beneficial flora prefer. Synthetic or refined forms of fructose don’t have any of these benefits, or any health benefits, as it’s derived from corn starch or sucrose (table sugar, basically) and devoid of any actual nutrients. Comparing the synthetic or refined fructose to the sugar that’s in an apple is like handing someone that apple and a piece of paper and claiming they’re the same thing since they both come from trees. Refined, processed sugar isn’t good for you, and not all sugars are equal.

Sugar Is All Around You

So, it seems easy to move forward here. No sugar in the morning cup of tea, lay off the desserts, and stop using… vegetable broth? Say no to granola?

Sugar is not just an after meal treat. Once you decide to limit your sugar intake, you will find that most of the food people regularly consume, processed foods, are products containing sugar to deliberately mask the taste of nutrient-void, bland, preservative-laden ingredients. People have become accustomed to sugar being slipped into everything. We know sugar is incredibly addictive.

The FDA claims to be trying to get labels changed in an effort to better indicate hidden sweeteners, but there are only two options right now. Learn your sugars (from glucose to stevia to xylitol to corn syrup), read labels, and cook more of your own food at home from scratch.

But…But, It’s Genetic!

While it’s absolutely true that some people are predisposed to certain conditions through their genes, science is learning that what you eat actually changes your genes. Fructose, according to a recently released UCLA study, is the difference between knowing your mother has diabetes and actually developing diabetes yourself. The majority of genes that can be altered by the consumption of too much fructose are associated with inflammation, cell communication, and metabolism regulation. It’s no surprise, then, that possible conditions from consuming enough fructose to alter the brain’s genes include Alzheimer’s, ADHD, cardiovascular disease, Parkinson’s, and depression, to name a few.

Nature has a way of balancing things though; the right foods can play a role in rebuilding you and making you stronger. People who eat the best diets deserve the best DNA, right? Be sure to check out Healthy Sugar Alternatives & More to get to know your sweeteners.

Related Reading:

• Candida, Gut Flora, Allergies, and Disease
• Healthy Sugar Alternatives & More
• Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases
• Hypothyroidism – Natural Remedies, Causes, and How To Heal the Thyroid

Sources:

• Fructose Alters Hundreds of Brain Genes, Which Can Lead to a Wide Range of Diseases – eurekalert.org
• Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases – organiclifestylemagazine.com
• Healthy Sugar Alternatives and More – organiclifestylemagazine.com
• Placing a Cap on American’s Consumption of Added Sugar – nytimes.com

(Dr. Mercola) A new initiative has been spawned in the U.S., patterned after a similar effort in France focused on marketing unlovely produce such as “the grotesque apple and the ridiculous potato.”

The premise is built on the realization that just because these foods may have an inferior exterior in comparison with the beautiful darlings on display in fruit baskets, it doesn’t mean they’re not edible and nutritious.

Especially in wealthy countries like the U.S., it’s only the most perfect specimens that grace produce shelves — the crop version of the Rockettes, all having the same shape, uniform skin and general appeal.

For the Love of Ugly

One of the biggest flaws in society is that perfection is practically deified. One thing this ideal has led to is the wholesale waste of fresh, misfit produce that has been deemed unmarketable.

The downside of having plenty is that people feel they have room to be discriminating.

Anything “flawed” needs to go away, so it does — into the garbage heap. Unfortunately, the amount of pitched fruits and vegetables has been estimated at around one-third of what is produced — around 133 billion pounds of food per year.

The sad fact is we’re all to blame. Whether we’re consumers who allow good food to deteriorate in little plastic coffins in our refrigerators, or obsessive “safety first” freaks who actually believe they should purge anything past its so-called “sell-by” date, there aren’t many of us who aren’t guilty of this type of squander.

Growers sorting bumper crops of fruits and vegetables for the marketplace regularly toss produce that isn’t necessarily the best looking, or they simply plow it under.

Food is the Largest Material in U.S. Landfills

Fresh foods are perishable, obviously, but rather than finding someone close by who needs it, the easiest course is to cart it to the nearest landfill. In fact, these once viable foods are what take up the most space in landfills. According to one PBS article:

“Now food is the largest material in our landfills. Of all the things that are in our dumps, the biggest portion is food. And when it rots in a landfill, it emits methane, which is a very potent greenhouse gas, 30 or 100 times more potent than carbon dioxide.”¹

A cauliflower, for instance, might have yellow patches; it might just be considered too large. Although it’s crispy, tasty — everything a cauliflower is supposed to be — these are routinely rejected. Perfectly fine peaches that aren’t flawless perfection might end up as cattle feed.

There are multiple points at which waste is generated in a growing operation. One of the problems farmers have is that when prices fluctuate between planting and harvest to the degree that taking it to market isn’t even worth it, the easiest course is the landfill. Some produce goes bad in transport or in processing.

A Natural Resources Defense Council report estimated that as much as 30 percent of some farmers’ crops never make it to market. Another problem with this is that those crops were watered needlessly, and most are well aware of the water shortage in the western U.S.

The Land of Misfit Produce Has Been Found to Be Healthier

Some researchers believe fruits and vegetables that are misshapen, bearing nicks or what have you, may actually have higher antioxidant content. One orchard owner in Virginia suggested that stress may even help create super fruit.

She conducted an off-grid test to compare the nutritional value of both marred and unmarred Parma apples from her orchard, and reported that the ones with blemishes were sweeter by 2 percent to 5 percent — a bonus for her since the sweetest apples produce the tastiest cider.

It’s already well known that organic food is healthier. One reason is because of whatsn’t there — it isn’t loaded down with pesticide residues and other toxins. A 2012 study² revealed that organic produce contains as much as 40 percent more antioxidants than conventionally grown varieties.

Among those antioxidants are innumerable elements such as carotenoids, flavonoids, phenolic acids and many other health-promoting nutrients. Those may or may not be present in spite of weather and pests, but because of them.

This truly may be a case where what doesn’t kill (organic fruits and vegetables) makes them stronger!

Interestingly, organic produce isn’t just safer to eat, it contains more of what we eat food for — to ingest the vitamins and minerals we need to maintain health; to literallymake food our medicine and medicine our food, as Hippocrates advised.

The ugli fruit gets a gold star in this regard. It has thick, yellow-green skin so loose, lumpy and leathery that anyone who didn’t know better might pass it by.

But studies show it contains 11 antioxidant, free-radical-scavenging and iron-reducing compounds and flavonoids, is anti-inflammatory, antiviral, anti-allergic, and significantly reduced smoke-induced carcinogens.

Its compounds may help protect against viral infections, allergies, and fungal conditions, and its peel contains coumarin, which may protect against tumorous cancers.³

Don’t Pitch It — Redirect It

Countless organizations are dedicated to feeding the hungry. Shelters, food banks and soup kitchens are there for this purpose. Some have devised innovative ways to convince restaurant and grocery store owners to funnel rejected produce, which very often is perfectly fine, to such places rather than to the landfill.

One program is the EPA’s Food Recovery Challenge,⁴ dedicated to reducing the amount of food wasted in the U.S. (possibly inspired by the European Union, which declared 2014 as the Year Against Food Waste⁵).

In fact, a Harvard-based conference titled, “Reduce & Recover: Save Food For People,”⁶ “prioritizes actions people can take to reduce and recover wasted food.”

Another project called Imperfect Produce⁷ was designed to offer not-so-perfect plant-based foods for a drastically discounted price, working with Whole Foods and other retailers.

The company delivers “wonky”-looking fruits and veggies from several Southern California locations to homes and offices. The goal is to expand to other areas across the U.S. Imperfect Produce was designed after a French endeavor called Inglorious produce, its goal to market “the grotesque apple, and the ridiculous potato.”

Unfortunately, as one farmer related, getting foods destined for the rubbish heap into the hands of someone who’ll eat it is not free:

“There’s got to be an economic incentive to move more of this into an avenue that food banks could take advantage of. It’s a lot easier and cheaper just to basically throw it away.”⁸

Farmers in seven states get tax credits for donating produce, but food banks have been lobbying for larger deductions.

It’s What’s on the Inside That Counts

Restaurants and grocery stores on the other end of the operation perpetrate a staggering amount of waste themselves, but a few, including Safeway and Giant Eagle, have jumped on board to find a home for cosmetically challenged, plant-based foods.

An example of how Raley’s western-based grocery chain tackled the dilemma of wasted food is fairly straightforward: They opted to start selling produce that doesn’t necessarily appear flawless, and at a 25 percent or greater discount.

The “Real Good” program — the first of its kind in the U.S. — focuses on fruits and vegetables described as “scarred (or) aesthetically challenged,” but with imperfections so insignificant consumers often can’t tell why it was ever considered a reject.

“The grocer said qualifying produce is uniquely shaped, sized or colored, but otherwise the same in flavor and quality as standard produce offerings. Among the “Real Good” offerings are plums, peppers and pears that will be offered at prices 25 percent to 30 percent lower than flawlessly shaped, uniformly colored produce.”⁹

Heirloom Fruits and Vegetables — Our Last, Best Hope

Many people who grow their “real food” do so for more reasons than the enjoyment of getting dirt under their fingernails. In many cases it’s because they know using seeds that are the “real thing” — not hybrids crossed from two or more varieties, but open-pollinated and sometimes saved from actual produce — may have advantages many have never considered.

Why would anybody go to the trouble of soaking, scraping, drying and carefully preserving the seeds from their garden produce, or tracking down heirloom seed varieties to grow in their gardens, when they can purchase all the seeds they want down the street for just a few dollars? Turns out there are many motivations:

• Heirloom varieties aren’t laced with pesticides and other harmful chemicals, such as GMOs.
• Heirloom foods taste better. Many people today have no idea what some foods are supposed to even taste like, because beauty has replaced flavor in the marketplace. But the originally created model of foods like delicious, meaty tomatoes and nutty, buttery squash exist only from seeds saved, protected, and sometimes handed down through several generations.
• Heirloom vegetables and fruits often contain superior nutrition. While the bottom line is profit, and profit is maintained by offering more and more of the prettiest peaches, carrots and lettuce, growers have gotten into the habit of planting for a continual bumper crop of higher yields. But it turns out that the practice has backfired; the highest nutrients are often found to be significantly higher in those older varieties.¹⁰
• Heirloom seeds are open-pollinated, meaning you can save and plant the seeds from year to year. They produce plants with offerings that are true to type, which is more often than not, not the case with hybrids.
• Heirlooms produce less-uniform crops, so they ripen at different times. While large farming operations like everything to reach maturity at the same time so they can pick everything all at once, home gardeners get the advantage of harvesting produce as they need it.

Heirloom seeds are also less expensive — even free. It just stands to reason that if you save your seeds from year to year, you’ll pay literally nothing, other than your time. And the result will be just as mouth-wateringly delicious as last year.

Scientific ‘Improvement’ Not What the Doctor Ordered

Mother Earth News reported:

“A lot of the breeding programs for modern hybrids have sacrificed taste and nutrition,” says George DeVault, executive director of Seed Savers Exchange, the leading nonprofit organization dedicated to saving and sharing heirloom and other rare seeds. “The standard Florida tomato is a good example. Instead of old-time juicy tangy tomatoes, it tastes like cardboard.

It was bred to be picked green and gas-ripened because that’s what was needed for commercial growing and shipping.”¹¹

A perfect example of what happens when something like an apple is scientifically targeted for genetic perfection is the Red Delicious apple. These delectable apples with unique coloring and crisp, juicy flavor were America’s favorite for nearly 75 years — until selective breeding rendered them not only unpopular but also virtually inedible.

What happened? Well, when a grower noticed a single branch on a Red Delicious tree produced red apples sooner than the rest, an all-out campaign began among orchard owners to “out-breed” their competitors. The hope was that grafting branches from the source tree might produce ever-more-beautiful apples. What they got instead was a mealy, tasteless mush no one wanted to eat, even though the outside looked gorgeous.

As the old saying goes, beauty is only skin deep. Other fruits and vegetables, unfortunately, have been similarly “messed with,” especially in this age of growers and grocers counting heavily on produce appearing as attractive when it’s unloaded as when it’s picked.

Saving Food in Order to Save People Starts with Caring

It’s not just to keep available food from being wasted. The ultimate goal should be to feed people who are hungry. According to Paul Ash from the California Association of Food Banks:

“Fifty million Americans don’t know where their next meal is coming from. We, meanwhile, are wasting this — all this food. If we cut our food waste even by a third, there would be enough food for all those people who don’t know where their next meal is coming from to be fully fed.”¹²

The question begs to be asked: With all the hunger in the world — much of it in our own communities–aren’t there more ways this obscene waste can be redirected to do some good?

Related Reading:

• Homemade Vitamin C
• Total Nutrition – Make your own Homemade Multivitamin and Mineral Formula
• Homemade Calcium and Magnesium
• Things You Should Know About Garlic – DIY, Recipes, Other Tips

Sustainable is big buzzword with the brightest minds of today looking for ways to feed an ever growing population in the face of an increasingly unstable and degrading Earth. People ignoring the environmental factor of the sustainable equation claim that GMOs are the answer to feeding the world’s people, but if you believe where people live is as important as what they live on, there has to be another answer.

Those bright minds have to be good for something; they are presenting some unusual, innovative, thought-provoking solutions. There’s evidence that conventionally icky stuff like bugs, pond scum, and strange fish offer a new notion of edible while also opening up a potentially bountiful source of needed nutrients.

Edible Creepy Crawlers

The idea of eating bugs is not unusual. Bugs are popular street snacks in Asia, and bugs like crickets have long been an important protein source for farmers in Africa. In North America and Europe, the idea of eating bugs remains squirm-inducing. But can we see past the ick factor to the nutritional and sustainable possibilities?

Grasshoppers and crickets are a commonly eaten in many parts of the world thanks to their ability to live everywhere, their ease of capture, and their neutral taste. Mealworms are also very popular, and in some countries eating ants and cockroaches isn’t uncommoin. As the gateway bugs of choice in the U.S., crickets are showing up as protein powders, supplemental flours, and at an adventurous fast food chain that is introducing milkshakes with cricket powder. Crickets and grasshoppers are a great source of protein (including essential amino acids lysine and tryptophan that are hard to find in conventional protein sources) and are recognized by the United Nations’ Food and Agriculture Organization as a good source of heart-healthy unsaturated fats. While chicken, pork, and beef might have more protein, they also require more space to grow and are responsible for egregious environmental degradation through increased methane gases, deforestation, and massive amounts of toxic animal waste.

In contrast, growing edible insects are far more efficient. To raise one kilogram of beef, you need eight kilograms of food, and you usually only eat about 40% of the cow. Crickets are 80% edible and only need 1.7 kilograms of feed to arrive at one kilogram of food. If you consider that someone somewhere is going to come up with the idea feeding bugs the 40% of food we waste in the U.S., it’s a sustainable slam dunk.

Strange Seafood

Our oceans are in crisis mode as more and more species die off. Soon the yellowfin tuna and the king crab we’re accustomed to seeing on our plate at seafood restaurants will be gone due to overfishing, fluctuating water temperatures, and increasing pollution. We’ll have to learn to adapt… and eat the food that already have adapted.

While the fish populations we’ve become accustomed to eating are dwindling, other invasive yet edible creatures are thriving in spite of the environment changes. Asian shore crabs, Asian carp, blue catfish, and lionfish are all experiencing growth as they displace native species.

In an effort to focus on managing an unbalanced fish population, some restaurants are adding these invasive fish to their menu. Even grocery giant Whole Foods is getting in on the action, announcing plans to make lionfish available to their customers over the next six months. With its venomous spines, lionfish doesn’t look too appealing, though it is popular in other regions of the world like the Caribbean. But with female lionfish laying 30,000 eggs every four days and a population so voracious it’s eating itself, this fish is a prime example of a new, sustainable seafood.

Starting at the Bottom of the Food Chain

Algae is a huge group of organisms that, odds are, are already available at your nearest grocery store. Sheets of dried seaweed abound in the ethnic aisles of the grocery store and at sushi restaurants, kelp is aking off amongst the health enthusiasts, and nearly every green nutritional powder has spirulina and/or chlorella in it. The health benefits of those two particular algae are impressive. Not only do they detox heavy metals and toxins from the body, and they contain omega-3 and omega-6 fatty acids,antioxidants, and all of the essential amino acids which makes them complete proteins.

Seaweed is also a fantastically sustainable food. It can grow at a rate of almost six inches a day, and it doesn’t require any other resources other than the ones readily available to it. It also leaves the environment cleaner than it was before the it grew. People who understand the benefits of crop rotation will also appreciate the idea of farming seaweed opposite of shellfish season, which pairs two of the only farmed products that leave their environment cleaner than they found it. With its rapid growth, abundant nutrients, and cleaning habits, seaweed is a uniquely sustainable food.

It Will Become The Norm

Bugs are gross. Most people would sooner smash them under their foot than put them in a skillet. The green sludge found in ponds or the weird spiny fish that looks like a zebra pincushion don’t seem any better. But in the next fifteen years, we’ll have an estimated 8.5 billion people living on a planet that virtually everyone agrees we’re in the process of destroying. The “weird” and the “gross” are just foods we’re not used to yet, and these foods can provide for so many while slowing our negative impact on the environment. It’s time to get creative and do what we can to present sustainable options for everyone that might be little out of the ordinary. Here’s a good start, check out Total Nutrition – Make your own Homemade Multivitamin and Mineral Formula and How To Grow Spirulina at Home.

Related Reading:

• Algae-Growing Nuns In Central African Grow Spirulina For Malnourished Children
• Health Benefits of Kelp

Sources

• The Nutrition Values of Edible Bugs and Insects – sfgate.com
• Why Should We Eat Insects? It’s the Future of Food – nature.com
• 7 Restaurants Where You Can Eat Invasive Seafood  – azula.com
• Whole Foods Will Sell an Invasive Fish Species in Six Months – grubstreet.com
• Top 5 Foods That Detox Heavy Metals and Toxins – With Protocol – organiclifestylemagazine.com
• Seaweed is Easy to Grow, Sustainable, and Nutritious. But It’ll Never Be Kale. – washingtonpost.com

The culinary use of edible flowers is not a recent trend; it can be traced back thousands of years to the Greeks, Romans, and Chinese. Flowers were traditionally incorporated into many various cuisines –from Asian and East Indian to European, Victorian English, and Middle Eastern. Think of the lush rose petals in Indian food and the bright squash blossoms in the Italian meals.

Edible flowers fell out of grace, but they are making a huge come-back, not only as a fancy garnish, but also as an effective seasoning. Of course, flowers are not everyone’s cup of tea when it comes to cooking. The secret is to learn to pick the right ones and to combine them properly with other ingredients.

The buds and blooms of different plants offer a wide range of flavour, colour, and a tinge of whimsy. Some are irresistibly fragrant and tasty, others are spicy and sharp. Some are lemony or weedy while others are floral or herbaceous. The rich palette of taste and colour make edible flowers a perfect addition to almost every dish. Spruce up the regular meal with these surprisingly delicious blooms.

Not All Flowers Are Edible

Not every flower that you have in your garden is edible. Even though the buds may not be poisonous, they don’t all taste good! Luckily, most of the blooms of fruits, veggies, and herbs work just as great as their fully-grown counterparts.  It’s advisable to consume only plants that have been grown without pesticides or with such that are suitable for edible crops. If you buy flowers from expert gardeners, a nursery or garden centres, check to see if they are labelled as edible. Make sure you are not allergic to a certain type of plant before you use it. That said, here are a couple of tips on how to harvest and store your edible flowers.

• Pick the blooms and buds just before you use them for the best flavour
• Harvest during the cool of the day, after the dew evaporates
• Brush off any soil and remove any insects hiding within
• Wash the flowers gently and let them air-dry over a paper towel
• If not used right away, keep them in the fridge for no longer than 10 days
• They can be dried, frozen or preserved in vinegar or oil

Some Flowers You Can Grow and Eat

You can choose from a variety of annuals, biennials, and perennials that will look gorgeous in your garden and will add unique taste to your meals. Planting some of these flowers can introduce benefits both to your garden and your cooking routine. If you are looking for your next gardening projects, here are a couple of ideas you might want to consider:

Nasturtium

There are many reasons to consider planting nasturtium in your garden. These vibrant and versatile annuals serve a double duty – as an exquisite culinary delight and as a natural pest control. The sun-loving greenery will bloom from midsummer until the first frost. Its peppery tasting flowers can be added to fresh salads or used in your favourite pesto recipe. You can also skip the mustard, and stuff the spicy petals into your sandwiches with creamy cheese and sliced tomatoes.

Squash Blossoms

These are probably some of the most widely used edible flowers, especially in the Italian cuisine. Squash blossoms are the flowers of the late-season pumpkins, zucchini, summer squash, and winter squash. The orange and yellow buds can be used raw in a salad or stuffed with cheese. They taste like a more delicate version of squash and can be fried or cooked with creamy rice.

Dill

Dill offers remarkable benefits for both your health and your garden. It contains enzymes that help reduce the free radicals and carcinogens in the human body. Plus it prevents bone loss and has anti-bacterial properties. According to the gardening experts, the blossoms can attract pollinators and beneficial insects into your backyard. The flowers have light dill flavour and are usually added to jars with cucumber pickles.

Chives Blossoms

Chives don’t require any garden maintenance or efforts. Your site is probably filled with these lavender-pink flowers, so why not try them out? Toss them in a fresh salad, add them in a casserole, or cook them with fresh vegetables. Their taste resembles onions so don’t use too many of these pungent flowers.

Violet

Viola odorata or sweet violet is an all time classic when it comes to cooking with edible flowers. It was a favourite treat of English royalty and a popular ingredient during the Victorian era. The taste of this flower pairs well with lemon and chocolate. You can use it in different recipes – from crèmes and desserts to tarts and salads.  Violets can be quite challenging when it comes to cooking, because you will need a lot of them to extract enough flavour.

For more unusual gardening ideas, be sure to read the Home Garden blog.

Further Reading:

• Foods, Vitamins, and Herbs That Kill Cancer
• Get to Know Microgreens – Easy to Grow & Better than Sprouts
• Five Common Weeds to Cultivate for Health and Nutrition
• The Amazing Benefits of Stinging Nettles, with Recipes
• Useful Tips for Growing Food in the Big City
• Elderberries and Recipes

Sources:

• Tasty Edible Flowers – Apartment Therapy
• Flowers You Can Grow and Eat – Rodale’s Organic Life
• Stuffed Squash Blossoms – Recipe Hubs