Friday, 10 October 2014

All Organic Produce

Oh, the many shades of green! I wanted to dissect the importance of a pesticide
and hormone-free diet.  More and more consumers are choosing to go the
organic route for a myriad of reasons.  One reason being is that organic is higher-quality
and more nutrient dense with the absence of harmful pesticides, residues and antibiotics.
Organic foods are grown in environmentally friendly conditions and contain higher
amounts of polyphenals and phytonutrients.  Organic produce has a higher nutritional value,
however it is more about the avoidance of consuming pesticides, herbicides,
insecticides, antibiotics, fertilizers and ionizing radiation.  Studies and research both show
that organic produce contains higher nutrients and antioxidants and less heavy metals compared to conventional crops.  When buying anything organic, make sure that it is certified by the COR
(Candian Organic Regime) or USDA (U.S Department of Agriculture) which both verify the application
of organic standards.  

Tuscan Kale:
1. Apart of the cuciferous family, Kale is high in antioxidants which destroy free radicals.
2. Contains vitamins A, C, K, Folate Acid (B Vitamin), Alpha-linolenic acid (Omega 3).
3. Contains a few different types of minerals such as phosphorus, potassium, zinc and calcium.

1. Contains  an organosulfur compound such as sulforaphane, a potent anticancer agent.
2. Balances hormone levels and contains phytochemicals, reducing age-related diseases.
3. Indole-3-carbinol (I3C) is present in broccoli, which is a substance which may stimulate
healthy hormone production.


1. Celery contains high levels of Vitamin C and flavonoids. boosting the immune system.
2. Celery has anti-inflammatory, antioxidant and calming effects on the body.
3. The phytonutrients found in celery is able to reduce oxidative damage to
blood vessel walls and body fats.

1.  Helps to decrease blood pressure and the allyl sulfur compounds found in
garlic aid to fight cancer and boost antioxidant status.
2. Possesses antibacterial properties and beneficial for heart health.
3. Garlic contains high amounts of manganese, vitamin C and B6.

1.  High concentrations of beta-carotene, a good source of Vitamin A.
2.  Carrots contain polyacetylenes and two important polyacetylenes are
falcarinol and farcarindiol which can inhibit the growth of colon cancer cells.
3. Carrots have a variety of antioxidant properties such as carotenoids, hydroxycinnamic
acids and anthocyaninds.

Swiss Chard:
1. Contains Iodine, Calcium, and Alpha-glucosidase, an enzyme used to break down
carbohydrates into simple sugars.
2. Betalins, found in chard, aids in detoxification support and has anti-inflammatory
3. Vitamin K levels are extremely high in Swiss Chard.

 Green Pepper:
1. Great sources of vitamin C and E.
2. Contains many phytonutrients such as Flavonoids, Carotenoids
and Hydroxycinnamic Acids.
3. Contains fiber and certain enzymes such as lutein which protects the eyes
and prevents macular degeneration.

"Let food be thy medicine and medicine be thy food." - Hippocrates.

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