It’s hard to top a cold, crisp fresh-cut watermelon on a warm spring day. Fresh fruit and vegetables are among the most powerful (and flavorful) fuel for our bodies! In today’s timely HealthAlert, we explore how we can maximize the nutrition of our favorite produce and protect our families from potential hazards such as herbicides and pesticides.
It’s best to shop the perimeters of our grocery store, but how do we safely navigate the vast array of colorful fruits and vegetables in the produce section? Which non-organic fruits and vegetables are OK to eat when the organically-grown equivalent is not available? Which should you always try to purchase organically and why? Which fruits and vegetables are genetically-modified? Which are listed in the Environmental Working Group’s “Dirty Dozen” and which are on the “Clean 15″? What is a PLU number and why is it important?
Learn the answer to these questions, have a pen handy and empower yourself by clicking on the graphic below to watch.
Incomplete proteins don’t have all or adequate amounts of EAAs (Essential Amino Acids) and generally include vegetables, beans, legumes, fruits, grains, seeds, and nuts. Most vegetable-source proteins are extremely low in protein and contain significant amounts of carbohydrates and fats. Soy has an impressive amino acids profile, but is controversial as a health food due to its estrogen-mimicking effects and because it contains anti-digestion factors, including an enzyme inhibitor that blocks the action of trypsin and other enzymes needed for protein digestion. Fermented non-GMO soy products, such as tempi, miso, and soy sauces, help overcome the digestive issues related to soy and can be a healthy addition to one’s diet. It is important to note that the vast majority of soy produced in the world today is genetically modified (GMO) and should be avoided.
The Super Health Diet