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Truth #1 Reason why Organic is Better

19/9/2015

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The 'truth' is different things to different people, it's all about perspective, so here's my truth.

There is a lot of press about organics, and a lot of people questioning if organic food is truly more nutritious. While some meta analysis studies have indicated that there is no difference in nutrient density, these outcomes are only answers to the exact questions posed. If these questions are  vague and the inclusions of analysis suited towards industry, of course you can conduct a large scale study or analysis and have it be biased; especially  if most of the published studies from which information is drawn, are from the very industry that profit from the outcome.

I personally will look for well established and structured studies by truly unbiased parties, not all schools are created equally, and not all science labs are funded by non partisans. Even when it can be called good science, certain study models fail to give us a true understanding of the WHOLE picture.

For example, while a 2012 Stanford analysis with a conclusion that conventional was no better or worse than organic, averaged crops from multiple years into a single data point, without including any long term human studies for analysis. While another 2011 review  at Newcastle University that looked at separate years as separate data points to account for the effects of weather came to a very different conclusion. 



Depending on the outcome you are looking for, you can find your answer, it is for YOU to decide what actually make sense!

The 2013 review, a meta-analysis conducted by scientists at Newcastle University in England, found that organic produce has a 12% higher content of secondary metabolites and a 6% higher vitamin C content than corresponding conventional samples. 



These figure may not be huge but may play a huge role in human health. Secondary metabolites are phytochemicals that increase a plant’s ability to survive in its environment. Since organic plants are forced to defend themselves against disease and pests without the aid of man-made chemicals, they may develop more of these natural defenses.

The Newcastle researchers proposed that the defense-related secondary metabolites in fruits and vegetables are the reason higher intake is linked to reduced risk of cancer and cardiovascular disease. They also proposed that the higher levels of beneficial phytochemicals and vitamin C make organic foods better for our long-term health outcomes than conventional products.


We have lived with the environment and evolved naturally with it for hundreds of thousands of years, relying on what nature already has figured out. Adaptation to environment; how to survive and thrive. 

There have also been great works studying epigenetics (gene expression and alterations affected by the environment) like pesticides ( one of the major ones being organophoshates). This illustrates that exposures to toxins by commercially grown food is increasing our risk of unhealthy gene expression. 

Simply; genes have receptors that will allow influence from the surrounding environment. This is important to remember when we are dealing with things that affect us chronically, like low level toxic exposure from conventionally grown food, household products, or stress due to lifestyle. 

My perspective; it might not catch up with us now, but over a lifetime and more importantly over generations, these exposures that have the aptitude to change our gene transcription in a negative way, need to go..... going organic will breed healthier genes for a healthier people and the planet! This is truth for me and why it is crucial to go organic.

Happy and Healthy Organic week, let's try and make it a month, then a year, then a way of life!



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Canada's 6th Annual Organic Week Sept. 19-27th

17/9/2015

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Gearing up for Canada's 6th annual celebration of everything organic, tons of vendors and organic suppliers have supported the cause and created a growing buzz. 


Some of the major supporters to look out for this year are; Nature's Path Foods, Manitoba Harvest Hemp Foods, PC Organics, UNFI Canada, Sobeys Inc., Clif Bar & Company and Alive Publishing; by national leaders Green Organic Vegetable Inc, Earthbound Farm, Field Farm Marketing Ltd., Hemp Oil Canada, Yorkshire Valley Farms, DOM International; as well as national supporters The Big Carrot, Beretta, Mike & Mike's Organic, DeeBee's SpecialTea Foods, Grainworks, Organic Garage, Canadian School of Natural Nutrition, Horizon Distributors, Mumm's Sprouting, Left Coast Naturals, Fruit d'Or, Wholesome Sweeteners Inc., Ecocert, Procert, Fairtrade Canada, Ethical Bean, QAI, Avafina Commodities, Pacific Organic Seafood Association, SPUD.CA, Organic Meadow and Mill St. Brewery. These are in no particular order, just wanted to give a shout out.


From Coast-to-coast, Organic Week events will range from organic farm tours to organic festivals. Tons of health food stores, farmers markets and grocery-chains will use the opportunity to showcase organic products and educate consumers. To find out more about Organic Week events or retail promotions in your area, please visit a handy website www.organicweek.ca.


As a positive trend through the year, consumers are choosing more and more to buy organic, more suppliers are catching on that this is a big shift in  consumer led change to their organizations. Voting with your dollars is what is an everyday, simple ideal, that actually works!


So through this upcoming celebration of organics; try something new, go to a workshop, attend a permaculture course, change one thing in your life, that you haven't already, to organic. Still buy conventional bananas? Still buying regular cotton? Try just one simple thing, but carry it through the year..


My biggest suggestion for you and the Canadian landscape, if you haven't already done so; change all the wheat, corn, soya, and cotton to organic. Changing meat and dairy is also highly recommended with the combination of eating less of it... much, much less of it....but this topic is for another post.   If you have already checked those off your list of quick-o change-os, on to the next! 


I would love to hear what you will change to organic, for the week, and hopefully for the rest of the year! Please comment below on what your big change is going to be.  









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Top 15 Fall Super Foods

14/9/2015

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The weather is getting cooler, but your produce choices are heating up. Back to the evenings of veggie soups, stews, and salads! I'm excited! These amazing superfoods are either hitting their peak in the garden or can easily be found in your local farmers market or grocery store. They're the perfect excuse to get cooking on cool nights!

Number 1 on the list;


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Parsnips

One of my favourites; though these veggies may resemble carrots, they have a lighter colour and sweeter, almost nutty flavor. Use them to flavor rice and potatoes or puree them into soups and sauces. Health benefits include:

~Rich in potassium
~Good source of fibre


Try roasting them in the oven with carrots, olive oil, and dill, paired with wild rice and cashews, this makes a sweet, savoury, earthy dish that is perfectly suited to crisper nights. I just pulled a few last night and roasted them with beets, carrots, cabbage, and sweet potato, it was delicious!

Harvest season: October–April


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Rutabaga

A cross between a turnip and a cabbage, rutabagas are a popular Nordic dishes. To utilize their earthy flavor, add them to casseroles or soups, puree them with turnips and carrots to make a mash, or roast them with ginger, honey, or lemon. Health benefits include:

~Good source of fibre
~Good source of vitamin C


Harvest season: October–April


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Cauliflower

The sweet, slightly nutty flavor of cauliflower is perfect for winter side dishes. It's wonderful steamed, but it can also be blended to create a mashed potato-like texture or pureed into soup. Health benefits include:

~Compounds that may help to prevent cancer. As an excellent source of vitamin C, good source of manganese, cauliflower provides us with two core conventional antioxidants. But its antioxidant support extends far beyond the conventional nutrients into the realm of phytonutrients. Beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol are among cauliflower's key antioxidant phytonutrients. This broad spectrum of antioxidant support helps lower the risk of oxidative stress to our bodies and in our cells. Chronic oxidative stress,meaning chronic presence over overly reactive oxygen-containing molecules and cumulative damage to our cells by these molecules, is a risk factor for development of most cancer types. By providing ourselves with such a great array of antioxidant nutrients, cauliflower helps lower our cancer risk by helping us avoid chronic, unwanted oxidative stress. 


~Phytonutrients may lower cholesterol
~Excellent source of vitamin C

Steam and crumble a head of cauliflower and use it instead of pasta under your favourite sauce.

Harvest season: September–June



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Winter Squash

Unlike summer squash, winter squash has a fine texture and a slightly sweet flavor. Because of its thick skin, it can be stored for months. It tastes best with other fall flavourings, like cinnamon and ginger. Health benefits include:


~Contains omega-3 fatty acids
~Excellent source of vitamin A


Stuff acorn squash with cooked quinoa, greens and organic corn, the rich full earthy flavour pairs well with sweet corn. 


Harvest season: October–February


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Pumpkin

A type of winter squash, pumpkin can be used for much more than jack-o'-lanterns at halloween. Its sweet taste and rich texture make it ideal for pies, cakes, and even pudding! Health benefits include:

~Rich in potassium
~More than 20% of your DRI of fibre
~Good source of B vitamins


One of my favourites to add to a spicy Thai soup!


Harvest season: October–February 


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Sweet Potato

These tubers are for much more than Thanksgiving casseroles. More nutritionally dense than their white-potato counterparts, try roasting them—they'll taste delicious, and you may maintain more vitamins than boiling. Health benefits include:

~Excellent source of vitamin A
~Good source of iron
~Anti-inflammatory benefits


Try sweet potato wedges roasted in the oven instead of potatoes, topped with a sprinkle of apple cider vinegar and a pinch of sea salt... yummm!

Harvest season: September–December 



Brussel Sprouts

Made the correct way, these veggies taste divine. They have a mild, somewhat bitter taste, so combine them with tangy or savoury sauces, like balsamic vinegar or coconut oil and a pinch of sea salt. Health benefits include:

~1/2 cup contains more than your DRI of vitamin K
~Very good source of folate
~Good source of iron
Try these sauteed with garlic and pine nuts, drizzled with a honey balsamic, mmmm...



Harvest season: September–March


Turnips

Mild and tender, these root vegetables are a great alternative to radishes and cabbage. To flavor these veggies, use some Herbamare, or Turmeric and sea salt . Turnip leaves, which taste like mustard leaves, are easy to cook and dense in nutrients. Health benefits include:

~The roots are a good source of vitamin C
~Turnip leaves are an excellent source of vitamins A, K, and folate


Through them in stews or stir fries, try something new.


Harvest season: September–April


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Pomegranates

This slightly sour fruit has gotten a lot of press as an powerhouse antioxidant. The juice provides a tangy base for marinades, and the seeds can be tossed into salads to amp up the flavor. Health benefits include:

~Good source of vitamin C and folate
~ A published study through NCBI concludes pomegranate juice has higher antioxidant levels than red wine.


Harvest season: August–December


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Pears

The sweet and juicy taste makes this fruit a sweet tooth’s friend. Cooking can really bring out their fabulous flavor, so try them baked or poached possibly topped with a sprinkle of cinnamon. Health benefits include:

~Good source of vitamin C and copper
~4 grams of fibre per serving

~They have an excellent ability to alkalize the body, among some of the other fruits on the list it leaves an alkaline residue, offsetting a lot of what most of us eat becoming acidic in the systems.  


Pair pears with oats, honey, coconut oil, and cinnamon to make a mouth watering pear cobbler.

Harvest season: August–February



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Dates

This Middle Eastern favourite is a sweet fruit that is perfect in baking instead of sugar, chopped up in desserts, or stuffed with cashew cheese or almonds. Health benefits include:

~Low in fat
~Good source of fibre
~Good source of potassium
~Highly alkalizing


Harvest season: September–December


Kiwi

Use this sweet fruit to add a tropical flavor to your recipes. It's great mixed with strawberries, cantaloupe, or oranges and can be combined with pineapple to make a tangy chutney. Health benefits include:

~More vitamin C than an orange
~Good source of potassium and copper


try them to top off your oatmeal in the morning, or with a creamy cashew pudding for dessert!

Harvest season: September–March

Grapefruit

The signature tartness of grapefruit provides a contrast to other citrus fruit. Add it to mixed greens, combine it with avocado and shrimp, or enjoy a fresh glass of its antioxidant-rich juice. Health benefits include:

~More than 75% of your daily recommended intake (DRI) of vitamin C
~Good source of lycopene, an antioxidant which appears to prevent the formation of harmful by-products of metabolism called free radicals.
~Contains pectin, which has been shown to lower cholesterol


Harvest season: September–April


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Tangerines

The small and sweet citrus fruits are perfectly refreshing for fall recipes. Favourite flavor combos include almonds, dates, and honey. Juice them with oil, vinegar, and ginger for a to-die-for dressing. Health benefits include:


~Good source of vitamin C
~Good source of beta-carotene



Try tossing wedges on a spinach salad, with walnuts and cranberries and see who doesn't want more salad!

Harvest season: November–April

Apples

Sweet or tart, apples are satisfying eaten raw or baked into a delicious dish. Just be sure to eat the skin—it contains hearty-healthy flavonoids. Health benefits include:



~Full of antioxidants
~4 grams of dietary fibre per serving


Harvest season: August-November


Pick one, or try them all, enjoy simple, real food. Cozy-up for the long haul of colder months and enjoy every minute you can of those fleeting, deliciously warm fall days.... 

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    Rebecca L. Thornton

    I wanted a venue to share my thoughts on what I have learned and lived  in life. 

Wild Seed Holistic Health respectfully acknowledges that we work, live & play in the ancestral and unceded territory of the Mi’kmaq People. This territory is covered by the “Treaties of Peace and Friendship” which Mi’kmaq Wəlastəkwiyik (Maliseet), and Passamaquoddy Peoples first signed with the British Crown in 1726. The treaties did not deal with surrender of lands and resources but in fact recognized Mi’kmaq and Wəlastəkwiyik (Maliseet) title and established the rules for what was to be an ongoing relationship between nations.