Nourishment in Your Foods

Nourishment in your foods
Nourishment in your Foods

 

Shelf Life versus Nourishment

People constantly tell me they have a good diet, but do you know how much nourishment in foods is lost due to processing?

Early Harvesting means the food loses up to 25% of its nutritional value and nourishment
Transporting: Up to 25% loss of what’s left
Storage: Up to 50% loss of what’s left
Cooking: Up to 50% loss of what’s left
Freezing: Up to 83% loss of what’s left
Canning: Up to 83% loss of what’s left
Over processing: Up to 100% loss of what’s left
Refining: Up to 100% loss
Pasteurisation: Up to 50% loss of what’s left

So how many nutrients are you really taking in?

If you want more nourishment from your food without swallowing a billion supplemental pills, try buying your food from a farmers market, or a local growers market. Always buy local produce over international produce and time your shops for when they restock. Eat seasonally, you are more likely to find local ingredients if it’s in season. If your food is local, it will last longer in your fridge and it would have spent less time in storage.

How else can I increase nourishment?

An Ideal way to get the most nourishment from fruit and vegetables is to juice them. Juicing will break down the food into easier to metabolise particles, meaning your body doesn’t have to try as hard to get the nutrients needed from it. However when you juice, you are more often than not adding more than one serve of fruit per glass. So if you are trying to watch your sugar levels, juicing is not always the best option. 

Other options for nourishment include food combining, as some enzymes, minerals and vitamins are complementary toward each other. For example Iron is more easily metabolised with vitamin C, so make sure you pair your high Iron foods like red meat, with your high vitamin C foods like dark leafy greens (spinach, kale) or bell peppers. Calcium needs Vitamin D, Magnesium needs Calcium etc.

Another way is to do raw where you can. There are some vegetables that have a toxicity when raw, but most vegetables are fine to eat raw. A couple more handy tips… Eat the skin when possible, Steam your vegetables rather than boiling them. If you are boiling them, make it to “Al-Dente”, where you can, unless the dish requires the vegetables are mashed/pureed etc. Last but not least, the biggest thing you can do to ensure you are eating nutrient dense foods is to grow your own vegetables. Don’t forget they have pots, vertical gardens, aquaponics and hydroponics for those of us with very limited outdoor space, so outdoor space is not really an excuse anymore

Hope you find this useful.

Regards,
x Ali x

A Sustainable way to Protect your Crops from Pests

A Sustainable Way to Protect your Crops from Pests
A Sustainable Way to Protect your crops from Pests

This Clever Man managed to patent a sustainable way to protect your crops from pests. He’s a Mycologist (Specialises in Fungi) and has patented a genetically modified insect toxic mushroom that does not create spores. Usually this specific mushroom has pheromones that warns insects against eating it, but this clever man has genetically modified the mushroom so that it does the opposite, it attracts crop eating insects towards it (also known as a sacrificial crop), they eat the mushroom, and the fungi attacks the insect from the inside out.

This patent could be the thing that cripples Monsanto (the creators of the non-specific herbicide roundup, the patented GMO Canola, GMO Cotton, and producers of the insecticides DDT and agent orange). Not all GMO is bad GMO, it’s only bad if we ingest it, and only because we don’t know what it can do to us. Using a GMO Insect toxic mushroom as a sacrificial crop is a sustainable way to protect your crops from pests.

xX Ali Xx

Inner Origin Advocate