Post: #1

http://jameskennedymonash.wordpress.com/...ters-pdfs/

Post: #2

Bananas are great. They're a cheap way to fill me up when money is tight. I always buy a bunch of 6. I try to eat one a day if I can. Cantaloupe is great too. I'll pick one up for $2, slice it up and fill up a big Tupperware bowl and snack on it during the week.

You'll have a nice healthy shit after eating a bowl full of cantaloupe.

Post: #3

Good post cardguy. I'm gonna start getting different fruit every time I go out for food. Thanks Parlay, I just did that

Post: #4

I've been buying large bags of frozen fruit lately. Anytime I'm hungry I go into the freezer and scoop out of a cup full. I belive the frozen fruit is healthier for you too.

Post: #5

Is the OP referring to American produced fruits? Cause I've basically come to realize that ANY food product produced in America is laced with insane amounts of preservatives, chemicals, hormones (in meat at least), and sugar.

So eating a "banana" in SE Asia is not necessarily the same as eating one in America even if it came from abroad. I just think those US manufacturers do all sorts of nasty shit even when they are producing bananas abroad in Honduras or something.

Ditto with meat. God damn, American meat is not real meat. I spend time abroad and I'm like wtf. This is real chicken or beef. Then I come back to the US and I can literally feel the hormones and chemical crap in my stomach after eating any meat.

And don't get me started on American milk. Milk is not suppose to last one month or whatever and be as liquidy as water.

Post: #6

(01-20-2014 11:32 PM)nomadicdude Wrote:  Is the OP referring to American produced fruits? Cause I've basically come to realize that ANY food product produced in America is laced with insane amounts of preservatives, chemicals, hormones (in meat at least), and sugar.

So eating a "banana" in SE Asia is not necessarily the same as eating one in America even if it came from abroad. I just think those US manufacturers do all sorts of nasty shit even when they are producing bananas abroad in Honduras or something.

Ditto with meat. God damn, American meat is not real meat. I spend time abroad and I'm like wtf. This is real chicken or beef. Then I come back to the US and I can literally feel the hormones and chemical crap in my stomach after eating any meat.

And don't get me started on American milk. Milk is not suppose to last one month or whatever and be as liquidy as water.

I agree with what you said as a general rule in the U.S. because of GMO and microwaved produce, but then again some other countries still use pesticides that the U.S. banned as unsafe decades ago. The fortunate thing about the U.S. is that there are still ways to buy healthy produce. In many other countries, how would you know unless you knew the farmer?

This is one of the few areas where California actually excels. For example, if you buy organic produce in California, a certified organic farm must control pests by using favorable insects, crop rotation, and soil management. Such farms use natural fertilizers, including rock phosphate, green sand, worm castings, and kelp instead of synthetic pesticides.

So access to organic produce in the U.S. may depend on where you live:

Quote:“In 2012 there were 348 certified organic growers registered with the county. That ranked San Diego County as having the highest number of organic farmers of any county in the U.S.”

Quote:“‘Natural’ is a term that can be widely used by just about anybody and has no strict definition,” Larson of the farm bureau tells me later. “The term ‘organic’ cannot be used unless the farmer is certified organic and meets the strict standards of the National Organic Program as defined by the United States Department of Agriculture. Further, organic farmers have to be certified by a recognized third-party certifier to ensure the NOP standards have been strictly followed.”

Nancy Stalnaker is the supervising agricultural standards, weights and measures inspector for the county of San Diego. “‘Organic’ is a legal term, and you can’t use it unless you are certified,” she says. “The terms ‘natural’ and ‘sustainable’ are not verifiable, and as a consumer you can’t always trust that they are not using pesticides.”

“‘Organic’ is a legal term, and you can’t use it unless you are certified,” says the county’s Nancy Stalnaker. Stalnaker says customers should look for an organic vendor certification at the booth if they want to purchase organic produce.

Organic growers earn the right to be certified by paying a fee of anywhere from $100 to $500, making sure they follow the National Organic Rules, and passing inspections on a regular basis.

“The reason for organic growers besides the health issues are that the soils were being depleted,” Stalnaker said. “To be an organic farmer you must maintain or improve the quality of the soil. You have to put back more than you take out.”

Officially, an organic farmer must operate for three years using organic standards before they can sell their products as organic. They must work with a certifier to develop and follow a production plan, keep extensive records, not use synthetic fertilizers or conventional pesticides, and animal producers cannot use antibiotics or growth hormones, according to the San Diego County Farm Bureau. “Organic farming tends to be more labor and management intensive,” Larson explains. “Weed control is a very big cost, because herbicides cannot be used. There is also the risk of crop losses to pests or disease because there are few chemicals that are okay for organic growers to use.”

So, is it worth it to farmers to become certified?

The United States Department of Agriculture National Agricultural Statistics Service 2011 California Certified Organic Production Survey points out that California’s total gross value of sales of organically produced commodities — at $1.39 billion — was 39.3 percent of the total gross value of U.S. sales.

All organic fruit, excluding berries, totaled $304 million, compared with the U.S. total of $495 million. The value of sales for organic tree nuts totaled 85.1 percent of the U.S. total of $470 million.

Nearly 70 percent of all U.S. organic berry sales, valued at $125 million, were produced in California. California’s organic vegetable total gross value of sales, at $629 million, was 58.7 percent of all U.S. sales.

Organic field crops were valued at $56.1 million, compared with $465 million nationally.

California had the largest organic milk-cow herd and chicken-laying flock, at 16.5 percent and 13.4 percent of the U.S. inventory, respectively. California also produced the most organic milk and eggs in the U.S., at 469 million pounds and 18.1 million dozen of organic eggs, respectively.

http://www.sandiegoreader.com/news/2014/...our-souls/

Post: #7

Another thing that you can do to reduce your risk of pesticide exposure is to know which fruits and vegetables are most contaminated -- and then only buy organic produce for those particular fruits and vegetables.

This organization posts the "dirty dozen" and the "clean fifteen" fruits and vegetables:

http://www.ewg.org/foodnews/summary.php

Post: #8

(01-21-2014 12:14 AM)Tail Gunner Wrote:  Another thing that you can do to reduce your risk of pesticide exposure is to know which fruits and vegetables are most contaminated -- and then only buy organic produce for those particular fruits and vegetables.

This organization posts the "dirty dozen" and the "clean fifteen" fruits and vegetables:

http://www.ewg.org/foodnews/summary.php

Organic growers are still able to use pesticides when growing.

Post: #9

Wow, it didn't take this thread long to turn into .

You guys realize that is literally just a breakdown of what chemicals those fruits naturally contain? None of those substances listed are artificial.

From the site linked:

Quote:About these posters: As a Chemistry teacher, I want to erode the fear that many people have of “chemicals”, and demonstrate that nature evolves compounds, mechanisms and structures far more complicated and unpredictable than anything we can produce in the lab.

Post: #10

If it's good with normal vinegar, just think what washing it in Apple Cider Vinegar will do for you!

Post: #11

(01-21-2014 02:16 AM)WesternCancer Wrote:  

(01-21-2014 12:14 AM)Tail Gunner Wrote:  Another thing that you can do to reduce your risk of pesticide exposure is to know which fruits and vegetables are most contaminated -- and then only buy organic produce for those particular fruits and vegetables.

This organization posts the "dirty dozen" and the "clean fifteen" fruits and vegetables:

http://www.ewg.org/foodnews/summary.php

Organic growers are still able to use pesticides when growing.

Certified organic growers use natural pesticides versus synthetic pesticides.

Post: #12

(01-21-2014 02:31 AM)Ziltoid Wrote:  You guys realize that is literally just a breakdown of what chemicals those fruits naturally contain? None of those substances listed are artificial.

From the site linked:

Quote:About these posters: As a Chemistry teacher, I want to erode the fear that many people have of “chemicals”, and demonstrate that nature evolves compounds, mechanisms and structures far more complicated and unpredictable than anything we can produce in the lab.

I think that fact is rather obvious, so I do not see your point. The discussion simply evolved into how to eat more naturally grown produce so that you do not pollute your body and so you can can more fully absorb the nutrients provided by nature.

If you believe that chemical pesticides are always safe, then you need to read a few books. The use of synthetic pesticides is always a tradeoff between safety and the need to maximize plant yields from the destructive encroachment of pests that can wipe out entire annual crops and cause bankruptcy.

So, the question becomes what lengths would companies go to, to avoid bankruptcy? Might they not skimp on safety studies? Might they not pay scientists to write complimentary studies? Might they not hire those same scientists as lobbyists in Washington? Might they not stack government agencies with their own people? Think about it.

Read "The China Study" to see exactly how this is done in the food industry.

Post: #13

These pictures are a good way to satirize the anti-chemical craze that is making rounds in the world. If you were just read this list of ingredients without the picture, it would sound quite scary and most people would say "It has to be something GMO" or the like. It's like the good old "There's dihydrogen monoxide coming out of your taps!" prank.

Post: #14

I have not seen one person in this thread opposed to the natural components of fruits or vegetables. But I have seen some straw-man arguments and red-herring arguments trying to confuse the issue of natural chemicals in whole foods with synthetic chemicals.

I would highlight that the captions on the photographs state "An All-Natural Banana" and "Ingredients of All-Natural Blueberries." No one here has a problem with the all-natural components in whole foods.

Anyone who has added a critique about chemicals has discussed pesticide use and other chemicals that modify the composition of "An All-Natural Banana" and "Ingredients of All-Natural Blueberries." So please -- let's not confuse apples and oranges.

Post: #15

(01-21-2014 03:59 PM)Tail Gunner Wrote:  I have not seen one person in this thread opposed to the natural components of fruits or vegetables. But I have seen some straw-man arguments and red-herring arguments trying to confuse the issue of natural chemicals in whole foods with synthetic chemicals.

I would highlight that the captions on the photographs state "An All-Natural Banana" and "Ingredients of All-Natural Blueberries." No one here has a problem with the all-natural components in whole foods.

Anyone who has added a critique about chemicals has discussed pesticide use and other chemicals that modify the composition of "An All-Natural Banana" and "Ingredients of All-Natural Blueberries." So please -- let's not confuse apples and oranges.

I saw this posted to a friend's facebook the other day and a similar stream of comments came in. It's a little hard tell if people were reacting to the "chemicals in fruit" or just riffing on the naturalness thing.

Someone above commented on pesticides on organic food - there are certain pesticides approved but none of them are "manufactured" in the sense of chemical pesticides. There's been a bunch of controversy lately because retailers like Target and Walmart are pushing to relax the organic rules - there is big money in organic food, but there's more money if you can relax the rules, you know what I mean?

People get so fucking weird about food. I think the key takeaway is that the closer something is to the tree / ground, the less it's been screwed with by human hands, the better it is for you. People are always trying to sell you something "healthy" but the truth is the best thing is to go raw. Short of hunting and growing your own food, you have to rely on others to do it. I'd say the organic label is pretty good. The people around the organic farming industry are mostly some pretty ideological wingnuts who are actually dedicated to doing the right thing.

FWIW, I have relatives who have 150 head of cattle and farm about 2,000 acres, mostly corn for cattle feed. I was asking about what they put on it, and they said nothing, they plant it and watch it grow. I asked about the stuff for human consumption and they started laughing - that stuff is all GMO, pesticide treated, etc. The cows eat healthier than we do.

Post: #16

(01-21-2014 03:42 PM)Handsome Creepy Eel Wrote:  These pictures are a good way to satirize the anti-chemical craze that is making rounds in the world. If you were just read this list of ingredients without the picture, it would sound quite scary and most people would say "It has to be something GMO" or the like. It's like the good old "There's dihydrogen monoxide coming out of your taps!" prank.

Very funny!

Post: #17

Heard that it is way more beneficial to eat fruits straight than to juice it.

http://www.whfoods.com/genpage.php?tname=george&dbid=74

http://www.theguardian.com/society/2013/...ealth-risk

http://greatist.com/health/fruit-juice-i...tes-090313



A team of scientists from Britain, Singapore, and the Harvard School of Public Health have found that while eating fruit lowers the risk of developing type 2 diabetes, drinking fruit (in the form of juice) actually increases it.

The study, which surveyed nearly 190,000 Britons over 24 years, found that blueberries were the best option, with three servings per week cutting the risk of diabetes by 26 percent. Grapes and apples also substantially lowered the risk of diabetes, while bananas, plums, and peaches had a negligible effect. Three weekly servings of fruit juice, on the other hand, upped the risk by eight percent.

Despite its convenience, juice is a far less healthy option than a real piece of fruit. Not only does the juicing process destroy a number of fruits’ beneficial compounds and antioxidants, it removes nearly all of the natural fiber. All the sugar with none of the fiber? No, thanks — fiber carries a myriad of digestive benefits and is crucial for slowing the absorption of the fruit’s sugar and keeping its glycemic index low. This, the scientists hypothesized, may be why juice increases the risk of diabetes, and why a high intake of fruit juice has been linked to childhood obesity

Post: #18

You are confusing juicing with pressing fruit to make juice. They are NOT the same thing.

(01-24-2014 04:19 PM)YoungDominican Wrote:  Heard that it is way more beneficial to eat fruits straight than to juice it.

http://www.whfoods.com/genpage.php?tname=george&dbid=74

http://www.theguardian.com/society/2013/...ealth-risk

http://greatist.com/health/fruit-juice-i...tes-090313



A team of scientists from Britain, Singapore, and the Harvard School of Public Health have found that while eating fruit lowers the risk of developing type 2 diabetes, drinking fruit (in the form of juice) actually increases it.

The study, which surveyed nearly 190,000 Britons over 24 years, found that blueberries were the best option, with three servings per week cutting the risk of diabetes by 26 percent. Grapes and apples also substantially lowered the risk of diabetes, while bananas, plums, and peaches had a negligible effect. Three weekly servings of fruit juice, on the other hand, upped the risk by eight percent.

Despite its convenience, juice is a far less healthy option than a real piece of fruit. Not only does the juicing process destroy a number of fruits’ beneficial compounds and antioxidants, it removes nearly all of the natural fiber. All the sugar with none of the fiber? No, thanks — fiber carries a myriad of digestive benefits and is crucial for slowing the absorption of the fruit’s sugar and keeping its glycemic index low. This, the scientists hypothesized, may be why juice increases the risk of diabetes, and why a high intake of fruit juice has been linked to childhood obesity

Post: #19

(01-20-2014 11:27 PM)kickboxer Wrote:  I've been buying large bags of frozen fruit lately. Anytime I'm hungry I go into the freezer and scoop out of a cup full. I belive the frozen fruit is healthier for you too.

Actually Frozen fruits and veggies are healtheir than non frozen stuff if you buy it in the super market.

Post: #20

(01-24-2014 06:46 PM)billbudsocket Wrote:  You are confusing juicing with pressing fruit to make juice. They are NOT the same thing.

Ah, what is the difference?

Anyway what I meant was that by juicing a fruit (using a fruit to make juice) you remove most of the fruit's fiber and the beneficial compounds and antioxidants so essentially you have a glass of sugar.

Fiber carries a myriad of digestive benefits and is crucial for slowing the absorption of the fruit’s sugar and keeping its glycemic index low.

Post: #21

(01-24-2014 07:19 PM)CJ_W Wrote:  

(01-20-2014 11:27 PM)kickboxer Wrote:  I've been buying large bags of frozen fruit lately. Anytime I'm hungry I go into the freezer and scoop out of a cup full. I belive the frozen fruit is healthier for you too.

Actually Frozen fruits and veggies are healtheir than non frozen stuff if you buy it in the super market.

The same rule applies to fish. If you buy frozen fish that was immediately flash-frozen on a large processing ship after being caught, it is usually healthier than "fresh fish" that has spent a day or two traveling to market. Of course, if you caught the fish yourself or live right on the coast, then that fresh fish is even healthier than flash-frozen fish.

Post: #22

(01-24-2014 11:19 AM)RockHard Wrote:  People are always trying to sell you something "healthy" but the truth is the best thing is to go raw.

That is the key. Eat as many raw and unprocessed foods as possible. For example, I stopped eating roasted nuts last year. I now only eat raw nuts.

I tried raw cashews for the first time. They were fantastic. The taste and texture of raw cashews were so different than roasted cashews that it was like eating an entirely different nut. I was stunned at the difference.