New Study on Organic Food

I just wanted to take a few moments and share this article I was alerted to this morning: Stanford Scientists Cast Doubt on Advantages of Organic Meat and Produce (via New York Times).  (I also just tweeted the link)

Here’s the beginning of the article to start you off:

Stanford University scientists have weighed in on the “maybe not” side of the debate after an extensive examination of four decades of research comparing organic and conventional foods.

They concluded that fruits and vegetables labeled organic were, on average, no more nutritious than their conventional counterparts, which tend to be far less expensive. Nor were they any less likely to be contaminated by dangerous bacteria like E. coli.

The researchers also found no obvious health advantages to organic meats…..

At first glance, my initial reaction was that this article could dissuade people from continuing to buy organic food.  The title alone could make someone on the fence with organic food think that it’s all the same, so what’s the point?  But the article goes on to talk about pesticide residue which is what is important.  The nutritional content of a piece of fruit is all the same.  An apple, is an apple, is an apple.  Organic or non-organic, the apple still contains the same vitamins.  That’s what this study pretty much proved.  There is no better nutritional content in an organic apple versus a non-organic apple, for example.  Duh.

The point is that non-organic meat and produce are grown using pesticides and antibiotics and whatever else, which could be harmful to our health in the long run.  That’s enough for me to keep purchasing organic meat and produce.  With the influx in the rate of cancer and other the diseases, one in particular comes to mind that I am learning about right now in Microbio, complete-drug resistant tuberculosis, makes me wonder if the antibiotics in our food have something to do with these modern diseases that are becoming so much more prevalent and incurable?

Anyway, that’s my insight for the day, back to studying Microbiology.  What do you all think about this?  Please discuss. Hope you’re having a nice day! :)

(photo: Jim Wilson, The New York Times)

Chickpea Kale Salad

A friend recently posted this chickpea and kale salad on Pintrest and I have been meaning to try it ever since.  Courtesy of the Wishful Chef, I made it last night and it was sooooo good.    I loooove chickpeas and this is by far the best way I have ever eaten kale.

With one can of organic chickpeas, I chopped and mixed 4 leaves of organic kale, a few leaves of organic basil that I am growing in my kitchen window, and a handful of organic mixed baby lettuces.  I mixed it with a clove of garlic, a little olive oil and 1/2 a fresh, organic lemon.  I added a little salt and pepper.  I also used my zester to shred some parmesan (as I didn’t have romano) on top.

You all have to try this.  I will be making it all summer…and fall….and winter….Okay, so it’s a really great salad, all year round.  Thanks, Wishful Chef, for a really healthy, new salad.  Love it!  I can’t wait to go home and eat my leftovers.

Look, I Made Some Juice!

In case you didn’t know I got a juicer on Sunday and I just want to say that I hugged my juicer this morning.  Really, I hugged it, and told it that I loved it.  The past two mornings I have made juice using my brand new Breville Juicer and…heaven…I’m in heaven…  It is really one of the greatest inventions ever; not to mention the health benefits it spurts out into a glass of delicious freshly-made juice.  Juicing is a good way for the body to absorb the nutrients in fruits and veggies.  It can reduce the risk for cancer, increase immunity, remove toxins, etc…

Yesterday I made organic apple, celery & carrot juice using the recipe/directions in the instruction booklet that comes with the juicer.  It made 16 ounces of a sunset orange, delicately sweet juice.  My husband had already left for work, so more for me!  

Carrots  have a ton of essential vitamins and nutrients including vitamin B6, Thaimin, Folic Acid.  But of course, carrots are most famous for their Vitamin A and Beta-carotene which give it that beautiful orange color.  These are great for the skin and vision.  Celery is slightly anti-inflammatory and a source of Vitamins K and A, Potassium and Calcium.  It may also help to lower cholesterol, high blood pressure and aid in cancer prevention.  Finally, “an apple a day keeps the doctor away.”  Apples are a good source of Vitamin C.

And here’s the finished product:

                                

Today I made all organic strawberry, kiwi, celery, apple & kale juice.  Strawberries are a great source of Vitamin C and also has some Calcium, Magnesium, Folate and Potassium.    Did you know that kiwi’s are technically a berry?  I didn’t!   They’re a native to Southern China.  (Learning something new every day!)  Along with other aforementioned nutrients, kiwi’s contain Vitamin E which is good for the skin and heart.  Kiwi’s are also good for thinning the blood.  Finally, kale with it’s dark green leaves is a great source of iron.  It’s also high in fiber.  It may help to prevent heart disease, osteoporosis and dementia.

Now check out this documentation:

Looks good enough to eat, right?

And the finished product:

                                      Voila:  

I happily shared this morning’s  juice with my husband.  When all stirred together the pink juice from the strawberry was overpowered by the dark green from the kale.  It looked like Naked Juice Green Machine and tasted like it too.

Tell me about your juicing adventures.  Any good recipes I should try?