Monthly Archives: June 2012

List of fruit and vegetables with highest pesticide levels.

The non-profit organization Environmental Working Group (EWG) just released its 2012 Shopper’s Guide to Pesticides in Produce that reveals the total pesticide load for 46 popular fruits and   vegetables. The guide also includes new information on pesticides in   baby food and drinking water.

The   EWG guide is famous for listing the worst offenders, dubbed the “Dirty   Dozen,” as well as the produce with the least pesticide residue, called   the “Clean Fifteen.”

It’s   important to note that these lists are based on data from the USDA   pesticide testing program. The produce is washed and/or peeled prior to   testing so the amount of chemicals detected represents what would be   consumed.

Dirty Dozen Plus

These fruits and vegetables are best to buy organic.

  1. Apples – 98% of conventionally grown apples had pesticides

  2. Celery – Highly contaminated, celery tested positive for 57 different pesticides

  3. Sweet Bell Peppers – Up to 15 pesticides were found on a single sample

  4. Peaches

  5. Strawberries — Thirteen different pesticides were measured on a single sample of strawberries.

  6. Nectarines (imported) — Every single nectarine tested had measurable pesticide residues

  7. Grapes — As a category, grapes have more types of pesticides than any other fruit, with 64 different chemicals

  8. Spinach

  9. Lettuce — Seventy-eight different pesticides were found on lettuce samples

  10. Cucumbers

  11. Blueberries — Domestic blueberries tested positive for 42 different pesticide residues

  12. Potatoes

Plus: Green Beans and Leafy Greens (including Kale and Collard Greens)

High-Fructose Diet Sabotages Learning, Memory

Drinking soda and eating sweets for as little as six weeks may make you stupid, according to a new UCLA study on sugar, learning and memory.

A new UCLA rat study funded by the National Institute of Neurological Disorders and Stroke is the first to show how a diet steadily high in fructose slows the brain, hampering memory and learning — and how omega-3 fatty acids can counteract the disruption. The study was published in peer-reviewed Journal of Physiology in its May 15, 2012 edition.

[Ed: so please read those labels as most sodas contain HFCS and so do a lot of candy and cookies. This also affects cholesterol management and weight control. The Omega-3 Fatty Acids we recommend are from plants, not fish oil. Helps to oxygenate the cells as well. See YES EFAs on the ForeverYoungCooperative link]

The healthy kind of soy. Fermented (good) vs. unfermented (bad)!

Reprinted from the blog: Jivahealthnews.wordpress.com

Soy contains 42 percent protein, more than any other plant.36 It’s high in fiber. It’s a natural source of good-for-you omega-3 fatty acids. It’s a powerhouse of protective antioxidants and phyto-nutrients (beneficial compounds found in plants). It provides a wealth of vitamins, including vitamins A (as beta-17 carotene), B1, B2, B12, C, D, E, and K – and several essential minerals, such as selenium and zinc.

Cultured (fermented) Soy vs. Uncultured Soy In order to reap the nutritional benefits of soy, it must be cultured. Culturing simply means adding beneficial microbial cultures to a food and letting them transform it into something more nutritious and digestible. Yogurt, sour cream, kefir, and pickles are all examples of cultured foods.

The Importance of Culturing If you take a trip to China, Japan, Indonesia, or Singapore, you’ll find that the traditional Asian diet does not include large quantities of super-processed, genetically modified soy products like we have in Western countries today (such as isolated soy protein, a common ingredient found in nutrition bars). It incorporates small amounts of natural, cultured whole soy foods, such as natto (cultured soybeans), miso (a condiment made from cultured soybean paste), shoyu (soy sauce or tamari), and tempeh (a compact cultured soybean cake). 

Bad Soy & Anti-Nutrients Soy wasn’t even considered edible until fermentation techniques were developed during the Chou Dynasty. What the producers of modern, uncultured soy foods won’t tell you is that in addition to all the nutrients it contains, soy also contains anti-nutrients. These anti-nutrients prevent your body from absorbing essential minerals and trace elements. Unfortunately, cooking will not destroy these anti-nutrients. Only the culturing process will. Another benefit of culturing is that it makes it easier for your body to digest and absorb the goodness of soy. When you culture a food, you’re basically using beneficial microbial cultures to pre-digest it. Those cultures transform large, hard-to-digest molecules into small, easy-to-digest ones. Not only that, culturing soy also reduces its allergic qualities. (Soy is one of the most common food allergens.)

According to two newly published research papers, tests in samples of human blood showed that when soy is cultured, its potential to produce an allergic reaction is reduced by as much as 99 percent. The most important benefit of culturing, though, is that the process is thought to convert certain phyto-nutrients, called genistein and daidzein, into their active forms, genistein and daidzein. Both genistein and daidzein are powerful antioxidant and anti-inflammatory agents that have been shown in voluminous laboratory studies to work in multiple ways to support optimal health.

[Editor note: we use the JIVA Fermented Soy/Curcumin Nutritional Beverage Mix for guarding against cancer, strokes and heart attacks as explained in the book “Prevent Cancer, Strokes, Heart Attacks and other Deadly Killers” by Dr. Vijaya Nair. This tastes like a ginger cookie.. yum!  Click on the link on our blog for ForeverYoungCooperative. They carry it.]