One of Americas favorite fruits the apple is more popular today than ever and with very good reason. What once were the only apples marketed in the US were Red and Golden Delicious and Granny Smith and though still popular today, the varieties have grown.
It turns out there are dozens of verities grown and available, many year round. Today we find Gala, Fuji, Pink Lady, Honeycrisp, Cortland, Empire and many more. Some sweeter and crisper than others.
ninety percent of the pesticides and fifty percent of the vitamins are in the skin. So eat only organic apples and keep the skin on. Apples are full of fiber, water and phytonutrients that serve the body very well. An apple a day is good and three a day are likely better!
As we move into winter the apples in the store will begin coming in from New Zeeland and the prices will begin going up. Consider adding more of them to your own diet and they are also great with almond butter!
Investigate them further and review one of the thousands of studies proving that apples are truly are in our best interest. Enjoy your weekend and Be Well!
When it comes to the heat of summer, the use and availability of water can be of concern. If you have a lawn, you’re watering it, and if you’re a farmer, you’re well aware how little will grow without it. In our area as in many this mid summer, there has been no shortage of it. When it comes to what we eat water plays a big role there as well. Even though we likely never consider it.
When it comes to water conservation, we rarely think of how our food choices impact water use. For every gallon of cow’s milk we drink it takes 1000 gallons of water to produce it. For every pound of hamburger meat or boneless steak we consume it takes nearly 1900 gallons of water. For chicken fans, it takes 520 gallons of water to produce a single pound of boneless chicken.
On the other side of the food isle are vegetables and fruit with water requirements a bit lower. A pound of broccoli takes 34 gallons of water to produce; tomatoes take 26 gallons, potatoes take 34 gallons while citrus takes 67 gallons of water. Fruit and vegetables that are grown hydroponically take much less.
When you’re eating something you enjoy this weekend be aware of all the water it takes to produce it. Consider investigating online for the water it takes grow your favorite foods and become aware of your H two O footprint at each meal. No matter what you choose to consume may it be enjoyable and nourish you. Feel free to share this and Be well!
From way back when salt has been an important part of many cultures and human health. The Egyptians used it to cure meat and fish and the Chinese counted on it as a means of state revenue. Why it was even a means of payment of wages for soldiers long ago and began the term “worth his salt”. Today it is generously added to all processed foods including lunch meats, soups, bread, and dressings.
For many of us salt comes in one particular container and can easily be found in almost every restaurant and kitchen across America. Too bad the salt I am describing has been stripped of all of its minerals we require and has gone through a 1200 degree heating process. Often bleached and processed with aluminum and ferrocyanide, it no longer resembles real salt but has become a Frankensalt.
Many are concerned they will miss out on iodine if not in their salt but the iodine in the salt is actually synthetic and along with the anti-caking agents can easily prevent our bodies from even absorbing it. Iodine is naturally found in baked potatoes, boiled eggs, strawberries, sea veggies, yogurt, shellfish, fish and there are also supplements.
Kosher salt is the exact same but blessed and in larger flakes. Today’s sea salt has often times been through the same process as table salt but not ground down into as fine of pieces and along with the toxins in today’s seas as well as unknown contamination, keeps me from ever suggesting it. Ancient seas located far underground from Pakistan and Utah offer the cleanest best tasting and mineralized salt available today. Himalayan sea salt is pink and full of minerals as is the whiter Real Salt that comes from Utah.
Consumption of salt is something to keep a check on but even much more important is to know that processed and restaurant foods, and fast food places use as much as they can and it is of the lowest quality. When cooking at home consider using a real salt, as nature intended, that works to mineralize and nourish your body. Our bodies are mostly salt water, you deserve to have it filled with the very best possible. Learn more in my book Nutritional Truths available on Amazon and very soon on Kindle.
Truths you should know about salt!