Food matters

Source https://www.transitionnetwork.org/blogs/rob-hopkins/2013-11?page=6

"A new film Local Food Roots, by f3 local food consultants cooperative and Sprout Films, with Joy Carey as co-producer and scriptwriter,
is “both as a celebration of what has been achieved by an extraordinarily committed group of people, and also part of creating a more resilient future for our communities”.  

Here’s the trailer:


https://youtu.be/LnEGwZciks4

Felicity Lawrence: How austerity's "relentless drive to deregulate" impacts the food on our plate:

https://www.transitionnetwork.org/blogs/rob-hopkins/2013-11/felicity-lawrence-how-austeritys-relentless-drive-deregulate-impacts-food-



To me, the Transition Network is just one of many ways, to connect with others, in order to feel nurtured in our lives, at our dinner table and in our garden.

Cooking tomatoes increases lycopene content but decreases vitamin C.

Today I listened to a BBC radio-program, an interesting discussion with Dr. Sandy Knapp from the Natural History Museum, about mandrake, the fairy tales and truth about this plant with a human-figured root-shape and the tomato, potato, the whole family of nightshade. I was intrigued, hearing Sandy say that tomatoes' antioxidants are only beneficial when eating tomatoes cooked. I don't feel drawn to eating nightshade family vegetables,
Not suggesting they're bad food, not at all. Usually my food is sober, based on a variety of grains, many green vegetables and only apples as fruit.
But red fruit in summer from picking in nature. I never freeze my food and eat local produce if possible, also according the seasons as much I can.
Soon the seasons may not exist anymore and our diet needs to adjust according to that happening.

I'm never strict by rule, when social meetings require flexibility and the host is happy with offering food. One special kind of food I cannot eat though,
that's snails, shellfish and prawn-like seafood. Don't show me pictures of them, please! The structure and feeling of that food, in my mouth,
is horrifying to me. I had to find that out when I was on receptions and chose some prawn salad. Ugghhhh! All wormlike, snail-like creatures
need to be far from my plate. I can't see people eat oysters and mossels   Now you know a vulnerable spot of mine, ha ha  
I do like seaweed very much and for my diet being 95% vegetarian, it's a great source of minerals. When it's grown in clean water, seaweed
is capable of heavy metal detox and other metal residues. Don't offer it to your kids in puberty, hypnotized by that music

Occasionally I crave for a spicy meal when temperatures are soaring for a longer time. Sweating in spicy heat is a great way of losing excess of it,
like in a homeopathic treatment: using the same substance that causes the ailment, for treatment of it. I do drink lemonized beer with such a meal
at times, in order to cool down  

Here's the link to that BBC program, I hope it works. http://www.bbc.co.uk/programmes/articles/5jsy6QZ1jswfzNTzjVGnhdh/meet-the-nightshade-family

Content page healthyeating:(link at bottom)
"Consuming more raw and cooked vegetables may improve your health by reducing your risk of heart disease, helping you to maintain your weight,
and improving your blood pressure and cholesterol levels. While some nutrients found in vegetables such as water-soluble vitamins and enzymes may
be depleted during cooking, levels of some other nutrients may be increased. Whether or not you should cook your vegetables depends on your health goals, the nutrients involved and the cooking methods used.

Benefits of Cooked Vegetables

Cooking vegetables can make the cell walls less rigid, which makes it easier to absorb certain nutrients and digest food better. Compared to raw carrots, cooked carrots, for example, have more beta carotene, an antioxidant that can be converted to vitamin A and improves bone, eye, and reproductive health. The amount of lycopene, a carotenoid that has been associated with reduced incidence of heart disease and cancer, increases when tomatoes are cooked.

Benefits of Raw Vegetables

Boiling and cooking vegetables in high temperatures or in water decreases their nutrient levels. Water-soluble vitamins such as vitamin C and B vitamins are often lost during these cooking processes. Minerals like potassium, phosphorus, calcium, magnesium, iron and zinc may be reduced by up to 60 to
70 percent. Glucosinolate, the sulfur-containing nutrient in broccoli that may help fight cancer is also decreased when the vegetable is boiled. The amount of nutrients lost during cooking depends on many factors including preparation cooking methods and duration of cooking.

Cooking and Preparation Methods to Retain Nutrients

Choose cooking methods that reduce the time that vegetables are exposed to heat to reduce nutrient loss. Steam and microwave produce to reduce cooking time. Once picked, raw vegetables begin to lose nutrients. Store vegetables in the refrigerator and only purchase the amount you can use in
a few days. Try produce that is local and in season to obtain the most nutrients.

Bottom Line

Regardless of how you prepare them, vegetables are full of fiber, antioxidants, vitamins, and minerals that help sustain your health. Because there
are benefits and disadvantages of cooking your vegetables, you should prepare them in the way you are more likely to eat them......"

Source: http://healthyeating.sfgate.com/raw-vegetables-vs-cooked-vegetables-5344.html

That matcha tart BB can't wait to taste it

Love from me
mudra

The amount of engineered food in the US compared to the world around it, explained by a brave and concerned mother.
I'm appalled by the evidence of GM food proven to be so harmful to the American lifestyle, this threat to health so evident

https://www.youtube.com/watch?v=rixyrCNVVGA

Osborne unveils sugar tax on soft drinks by 2018. Jamie Olivier has shown some of his usual spunk again, with common sense,
making a good point in government, finding it had an effect. Jamie asked prime minister Cameron to think about this issue as a father

http://www.bbc.co.uk/iplayer/live/bbcnews

Genetically edited organisms can be a safe alternative to genetically modified.
Experts are trying to draw public attention to genetically edited organisms (GEO) as a safe alternative to genetically modified. Scientists say that, unlike GM, the genes of extraneous species of animals or plants are not used in the GEO.

"By avoiding the introduction of extraneous genes, it will be possible to achieve a much greater safety and naturalness of the GEO compared to GM" says Dr. Chidananda Nagamangala Kanchiswamy of the Agrarian Institute named after St. Michael in Italy.

Experts acknowledge that global concerns about GM are real. When creating GM, extraneous genes are inserted into the target product to increase some of the resulting indicators. Thanks to this, it was possible to create plants resistant to pesticides, pests and climatic conditions, but critics fear that the use of GM can lead to the development of cancer and other serious diseases in humans. A number of doctors directly associate the increase in the incidence of allergies with the use of GM products.

“The transfer of extraneous genes was the first step towards improving our plants,” says Kanchiswy, “and switching to a GEO will only improve the situation by eliminating the harmful effects of consuming GM.”

According to him, improvements in the GEO are carried out by editing existing genetic information, creating special genomes that improve certain indicators of the final product.

Hello Matthew would you be so kind to include a link to the source material when you post something ? This is a habit we have taken so as to give people the context of the research being made.

I am not in favor of tampering with plants. Specially on a genetic level.
This imho is problem- solution based without ever considering what created the problem in the first place.
Plants and animals grow healthy in their natural environment. Working with nature rather than by passing nature is rewarding.
Health is something that takes a holistic approach and understanding of what the Life force that pervades all is to be reached.
I would begin to worry if an organism that has all the good reasons to fall sick would remain intact due to genetic intervention for it would then amount to dropping a veil on nature's way of letting us know something has gone wrong.

Love from me
mudra

Any kind of Genetic engineering to food doesn't sound good to me

OK I'm sorry. I am looking for source material. To give a link to it. But I have not found it yet (you understand the meaning correctly, context is required. I will pay special attention to this in the following comments. Thanks for the advice

No problem Matthew.
You are welcome

Love from me
mudra