Posts Tagged ‘Organic Food’

Nushies Natural Ice Creamery can now available in South Australia

Wednesday, May 15th, 2013

Nushies Natural Ice Creamery can now be purchased through our recently appointed distributor The Real Distributors:

Contact  Paul Condous:

0411 723 912
The Real Distributors
23 Cawthorne St
Thebarton
SA                 5031

Australian Organic Market now worth over $1.27 Billion

Monday, December 24th, 2012

Organic produce in Australia still continues to flourish. The latest Australian Organic Market Report shows:

1. Two in Three Australians have bought Organic Produce in the past year

2. Organics is predicted to grow by up to 15% over the next year compared to global growth trends of 2%-11%

3. Australia remains with the largest area of certified organic land in the world

For a copy of the Australian Organic Market Report 2012 got to www.bfa.com.au

Or click http://www.bfa.com.au/Portals/0/Organic%20market%20report%202012-web.pdf

Nushies’ Natural products are Australian Certified Organic. Try them they fabulous!

Top six alkaline foods to eat every day for vibrant health

Saturday, December 8th, 2012

Angela Doss of Natural News reports:

“The typical American diet is a deadly one, consisting primarily of toxic and acid-forming foods like processed sugars, artificial sweeteners, refined grains, conventionally produced meats and dairy, and hidden genetically modified organisms. All this, combined with a plethora of other challenging environmental factors (such as lack of rest, psychological stress, and pharmaceutical drugs), mean it’s no wonder that more and more people are being diagnosed with chronic, degenerative illnesses or otherwise deadly conditions for which modern conventional medicine claims to have no known cure.
One of the basic underlying problems with this unsustainable lifestyle – and there are many – is the average consumer’s lack of understanding that the body must balance the blood’s pH levels at a slightly alkaline level of 7.365 in order to survive. When a person ingests food to “burn” for fuel, the digestive and metabolic process transforms it into a kind of ash which is either acidic or alkaline. The laws of modern biochemistry further explain that it is not the organic matter of foods (whether the food itself is acidic or alkaline), but their inorganic matter (such as calcium, magnesium, potassium, sodium, sulfur, phosphorous; that is, how they break down in our bodies), that determines either the acidity or alkalinity of this ashy residue.

For this reason, and because all foods in nature contain both acid and alkaline-forming elements according to the Conscious Living Center, balance is either achieved or thwarted as a direct result of the foods we choose to eat. Too many acid-forming foods can have dire consequences for our health, with “acidosis” being a common diagnosis in diabetics, for example. This is because when the nutrients required to maintain this slightly alkaline state cannot be obtained from food, the body will instead draw from its own stores, like the bones or other vital tissues – damaging its ability to repair itself and detoxify heavy metals, thereby making a person more vulnerable to fatigue and illness. And the margin for error is small. Even an only slightly acidic pH of 6.9 can actually lead to coma and death.

Of course, the ultimate goal is balance. Eating too many alkalizing foods can lead to its own fair share of complications over time, but the risk of this is seemingly less likely, given the current sorry state of today’s highly addictive consumerist diet. To combat the effects of such a diet, here are six of the most alkaline-forming foods to work into your everyday meals:

1. Root vegetables

Due to the healing “yang” nature of these foods in traditional Chinese medicine, and their tendency to be more rich in minerals than many other vegetables, it may be safe to say that you can’t get enough of them. Look for radishes especially (black, red or white), as well as beets, carrots, turnips, horseradish and rutabaga. Ready to eat after steaming for just 15-20 minutes, root vegetables will help you feel both satiated and better grounded.

2. Cruciferous vegetables

These are the veggies we all know and love, made even more delicious with just a small amount of healthy, homemade sauce like pesto. Choose from broccoli, cabbage, cauliflower, Brussels sprouts and the like.

3. Leafy greens

These include kale, Swiss chard, turnip greens and spinach – of which spinach may in fact be the best pick. Known especially for its rich vitamin K and folate content, spinach is also packed with vitamins, minerals, phytochemicals, antioxidants and fiber, helping to improve digestion and even vision.

4. Garlic

A true miracle food, garlic appears at the top of innumerable lists of foods that encourage overall health, and alkaline-forming food is no exception. Among its other benefits are its ability to promote cardiovascular and immune health by lowering blood pressure, cleansing the liver and fighting off disease.

5. Cayenne peppers (capsicum)

As part of a family of potent, tropical peppers which contain enzymes essential to endocrine function, cayenne is among the most alkalizing foods. It is known for its antibacterial properties and is a rich supply of vitamin A, making it a helpful agent in fighting off the harmful free radicals that lead to stress and illness.

6. Lemons

Lemons may be the most alkalizing food of all. As a natural disinfectant, it can heal wounds while also providing potent and immediate relief for hyperacidity and virus-related conditions, as well as coughs, colds, flu and heartburn. Lemon also works to energize the liver and promote detoxification.

So it can’t hurt to think twice about what’s on your plate at your next meal, but not doing so might. Just applying that age-old motherly advice to “eat your vegetables” can be a solid first step in achieving better health.”

Nushie’s Natural products are all organic, low GI and do not contain any processed sugars. Try Nushie’s Natural ice creamery. It is gluten and dairy free as well. It tastes fabulous!

Sources for this article include:

http://www.onegreenplanet.org

http://livingthepresence.org/pdf/acid_alkaline_fds.pdf

http://www.naturalnews.com

http://vividlife.me

http://www.balance-ph-diet.com/acid_alkaline_food_chart.html

 

Learn more: http://www.naturalnews.com/038274_alkaline_foods_improved_health_conscious_eating.html#ixzz2EUx4pLhm

 

Immunology scientists link pesticides to food allergies

Thursday, December 6th, 2012

Allergies have been increasing at an alarming rate and now immunology scientists have found one reason. Pesticides.  Australian Food News Journalist Kate Carey reports:

New American research published in the scientific journal of the American College of Allergy, Asthma and Immunology (ACAAI) says that those exposed to pesticides are more likely to develop food allergies.

The study of 10,348 people found that those with high levels chemicals known as dichlorophenols (DCPs) had weakened food tolerance which causes food allergies. DCPs are found in chlorinated water, herbicides used in food production, as well as air fresheners, moth balls and repellants. It should also be noted that DCPs are used in the process for chlorinating water.

Of the 2,211 that had DCPs present in their urine, food allergy was found in 411 of these participants, and1,016 had an environmental allergy.

Author of the study and allergist Dr Elina Jerschow said that food allergies and environmental allergies were significantly increasing in the United States.

“The results of our study suggest these two trends might be linked, and that increased use of pesticides and other chemicals is associated with a higher prevalence of food allergies,” Dr Jerschow said.

Centres for Disease Control Prevention and Research statistics show the most common food allergies are milk, eggs, peanuts, wheat, tree nuts, soy, fish, and shellfish. The statistics show an 18 per cent increase in food allergies between 1997 and 2007.

However, Dr Jerschow said more research needs to be done to confirm whether DCPs are the cause of allergies or whether the two are merely linked.

 

Green Tea Reduces “Bad” Cholesterol Levels

Wednesday, July 11th, 2012

Natural News Reports:

“Green tea has always been cited to improve a number of health benefits through its consumption. A recent study targeted LDL, or “bad” cholesterol and brought forth evidence that green tea reduces those levels. The question of how much and whether or not green tea should serve as a medical alternative remains to be seen; however, the overall benefits of green tea are difficult to ignore.

The study separated participants in two random groups: the first group who drank green tea and consumed green tea extract, and the second group that did not consume green tea. This study was staged for a period of time ranging from a few weeks up to three months, and the results showed that the former group who consumed high amounts of green tea had reduced levels of “bad” cholesterol. In fact, the participants who consumed green tea had a, on average, 7.2 milligrams per deciliter (mg/dL) reduction in total cholesterol levels compared to the participants who did not consume green tea. These participants also had their “bad” cholesterol levels dropped by 2.2 mg/dL.

Another study done by researchers at Western University of Health Sciences dissected the correlation between green tea and serum lipid levels, as well as low-density lipoprotein (LDL) levels. Over the course of three to 24 weeks, researches conducted 20 trials that resulted in lower LDL cholesterol levels. Specifically, the participants showed a five to six point reduction in their levels.

Why does green tea lower LDL cholesterol

Green tea contains catechin polyphenols, specifically epigallocatechin gallate (EGCG). EGCG is a very powerful antioxidant that has been known to inhibit the growth of cancer cells, effectively lower LDL cholesterol levels, and also inhibit abnormal formation of blood clots.

The particular reason green tea is always cited as a superior health choice when it comes to tea, is its minimal processing. Green tea leaves are withered and steamed rather than fermented like black and oolong teas. This is what prevents the EGCG compound from being oxidized, resulting in its catechins and EGCG to be more concentrated.

Although green tea is not being “prescribed” for lowering LDL cholesterol levels, the evidence is clear that it can help with lowering the “bad” cholesterol levels. When consumed regularly, green tea contributes to an overall healthier lifestyle and even to the prevention of heart disease.

Sources for this article include:

http://www.reuters.com

http://www.foodproductdesign.com

http://www.doctorwascher.com

Learn more: http://www.naturalnews.com/036422_green_tea_cholesterol_reduction.html#ixzz20LkhJqRs

Try Nushie’s Natural Green Tea Ice Creamery. It tastes fabulous and is very healthy being non dairy and gluten free. It contains more than 15% steeped brewed and fresh organic raw Green Tea leaves. It also contains wheat grass which is full of anti oxidants as well as natural epicatechin compounds.

 

Nushies Natural Dry Goods Now Available in Western Australia

Thursday, May 31st, 2012

Great news for our followers in Western Australia. Nushies Natural faxseed and Chia Crackers and Buckwheat Granola can be purchased direct in W.A. Products can be ordered direct form our distributor:

Kerri-Anne Garraway

Conscious Distribution: 1 Brodrick Street Karrinyup W.A. 6018

Phone:

Fast Food Diet Increases Risk of Depression by More than Fifty Percent

Sunday, May 6th, 2012

Natural News reports:

“Providing more evidence to the motif ‘you are what you eat’, scientists have found that eating a fast food diet increases the risk for depression by more than fifty percent. The food we eat today will provide the structural network for the cellular matrix that we need to support basic metabolism, cellular regeneration and repair. This is especially pronounced in brain neurons, as grey matter is largely composed of the omega-3 fats, DHA and EPA. When we don’t provide these basic building blocks, especially in the early formative years, the body is forced to use inferior fats such as those provided by hydrogenation, most frequently found in fast and processed foods.

Scientists from the University of Las Palmas de Gran Canaria and the University of Granada, publishing in thePublic Health Nutritionjournal have determined that eating commercially baked goods (cakes, croissants, and doughnuts) and fast food (hamburgers, hotdogs, and pizza) is linked to a 51 percent increase in the incidence of depression, compared to those who eat little or none of these foods.

Consumption of fast foods and baked goods doubles risk of depression

Researchers conducting the study found that risk of depression could be predicted in a dose-dependent manner. Lead study author, Dr. Almudena Sanchez-Villegas commented“the more fast food you consume, the greater the risk of depression.”The study found that those participants eating the largest amount of fast food and commercially baked goods are more likely to be single, physically inactive and generally exhibit poor dietary habits. Typically these individuals consumed less fruit, nuts, fish, vegetables, and olive oil, and were more likely to smoke or work more than 45 hours per week.

High consumption of commercially baked goods or fried foods subjected to the oil degradation process known as hydrogenation results in trans-fats that have been shown to dramatically increase heart disease risk in past studies. This current research demonstrates that these misshapen and synthetically processed trans-fats interfere with the proper function of chemical neurotransmitters in the brain and alter normal electrical activity necessary for intercellular signaling.

Depression among children and adults is expanding at an alarming rate, with 121 million people diagnosed worldwide. Antidepressants prescribed to manage depression are largely ineffective and only work to mask the underlying cause of the illness. A wealth of scientific evidence now points to proper nutrition as an effective tool to halt and even reverse depressive episodes. The study team advised against a diet including baked or fried foods, and emphasized the need for whole, natural foods containing plenty of B vitamins, omega-3 fatty acids, and fresh pressed virgin olive oil to significantly lower risk of depression.”

Nushie’s Natural whole foods are certified organic and dairy and gluten free. They contain no artificial additives or preservatives and taste fabulous. Try Nushie’s Natural chia and flaxseed crackers which are rich in Omega-3.

Sources for this article include:

http://journals.cambridge.org
http://www.sciencedaily.com/releases/2012/03/120330081352.htm
http://www.medicalnewstoday.com/releases/243624.php
http://www.wellnessresources.com

Learn more:http://www.naturalnews.com/035772_fast_food_depression_nutrition.html#ixzz1u2xqKHyd

 


				

Diet and Exercise can Prevent up to a Quarter of Cancers

Sunday, March 25th, 2012

The Medical Journal of Australia has found that a quarter of cancers could be prevented through diet and exercise. Jen Rosenberg of  Fairfax Publication The Age reports:

“A QUARTER of cancers could be prevented by 2025 through diet and exercise alone, saving hundreds of millions of dollars in the cost of treatment, the Medical Journal of Australia has found.

Taking data on projected illness, and coupling it with published findings on the association between food, nutrition and physical activity in the prevention of cancer, the journal’s study found that the incidence of cancer in Australia will rise to 170,000 in the next 13 years, an increase of 60 per cent since 2007.

Intervention to improve health and environmental factors could reduce that by 43,000, or 25 per cent, it says in a report published March 19.

Contributing factors in the nation’s poor health include an increasingly sedentary lifestyle, the increasing prevalence of overweight and obese adults, climbing rates of harmful alcohol consumption, and an unbalanced diet.

Pip Youl, one of the report’s authors and head of research at Cancer Council Queensland, said that less than 10 per cent of Australians ate the recommended five serves of vegetables a day and only 6 per cent ate two or more serves of fruit a day.

”Ways to encourage better eating are things like improving the number of wholegrain cereals and bread, choosing foods that are low in salt, choosing a low-fat diet, particularly diets that are low in saturated fats,” she said. ”One of the key things is teaching children to eat healthily. So, getting them interested in cooking and eating healthy foods will give them a really good start in life and enjoying a healthy life.”

Poor health has become an economic and geographic issue, the study suggesting that ”inequities in cancer outcomes vary with remoteness or area disadvantage” and that ”increasingly the poor are becoming obese faster than the rich”.

With the cost of healthy food higher than that of high-sugar, fat-soaked, nutritionally poor alternatives, Australians on lower incomes are less likely to make healthy food choices.

Programs needed to be designed to accommodate different needs in different regions, Ms Youl said. Even when people know what they need to do to prevent obesity and disease, it is difficult to motivate populations to improve their health and it was incumbent on governments to implement measures and provide support.

Ms Youl said it was critical to have a co-ordinated approach from state and federal governments to spend money on preventive measures to reduce the $3.8 billion a year spent on direct costs to the health system from cancer-related illnesses.

They needed to ”increase the expenditure on preventive health activities, because we know that treating cancer is very expensive, so if we can prevent it before it happens then we’ll certainly save some expenditure on cancer down the track”.

While only 2 per cent of the total health expenditure in 2007-08 was dedicated to preventive services or health promotion, spending more on raising the profile of good nutrition and physical activity would save more than $674 million in 2025, the authors found.”

Organic whole foods such as Nushie’s Natural are essential to good health. They contain no artificial preservatives or additives and are dairy and gluten free.

Read more: http://www.smh.com.au/lifestyle/diet-and-fitness/diet-or-die-lifestyle-changes-could-hit-cancer-20120318-1vdm9.html#ixzz1qA7HbsYC

Study Shows Omega-3 Fatty Acids Increase Brain Capacity

Wednesday, March 7th, 2012

Australian Food News reports that a recent study shows that Omega-3 fatty acids increase brain capacity.

“UCLA researchers have recently conducted a study on the correlation between Omega-3 fatty acid levels in the diet and brain capacity.

The research, published in the February 28, 2012 issue of Neurology, the medical journal of the American Academy of Neurology, studied 1,575 dementia-free participants, with an average age of 67. They underwent a variety of tests including MRI scans, tests measuring mental function, body mass and omega-3 fatty acid levels in red blood cells.

Omega-3 fatty acid, commonly found in fish, contains the nutrients docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).

The UCLA researchers found that those whose DHA levels were amongst the lower 25 percent of participants had lower brain volumes than those individuals with higher DHA levels.  Similarly, participants whose levels of all omega-3 fatty acids in the bottom 25 percent also scored lower on tests of visual memory and executive function, including problem-solving, multi-tasking and abstract thinking.

The findings indicated that the individuals with lower levels of Omega-3 fatty acids in their diet have lower brain capacities equivalent to approximately two years of structural brain ageing.”

Nushie’s Natural flaxseed crackers are rich in omega-3 fatty acids. Try them they are fabulous.

Why Organic Food is Important for Our Health: They Are Natural Not Poisonous

Monday, March 5th, 2012

We have posted a number of articles relating to why we should be consuming organic foods rather than foods treated with chemical pesticides and herbicides. These pesticides and herbicides are not natural and are poisonous.

Two recent scientific studies have confirmed again the risks we take when we continue to eat non organic foods. That is if we eat foods contaminated with chemical pesticides and herbicides we are most likely to be affected health wise and we will pass this on through generations.

The first study reported in Science Daily reports that a US Washington State University Researcher  has demonstrated that a variety of environmental toxicants can have negative effects on not just an exposed animal but the next three generations of its offspring.

The second report from Natural News shows that Monsanto’s herbicide formula Roundup destroys testosterone and ultimately leads to male infertility. The findings add to the more than 25 other diseases known to be linked to Roundup, which include DNA damage, birth defects, liver dysfunction, and cancer.

“ScienceDaily (Mar. 2, 2012) — A Washington State University researcher has demonstrated that a variety of environmental toxicants can have negative effects on not just an exposed animal but the next three generations of its offspring

The animal’s DNA sequence remains unchanged, but the compounds change the way genes turn on and off — the epigenetic effect studied at length by WSU molecular biologist Michael Skinner and expanded on in the current issue of the online journalPLoS ONE.

While Skinner’s earlier research has shown similar effects from a pesticide and fungicide, this is the first to show a greater variety of toxicants — including jet fuel, dioxin, plastics and the pesticides DEET and permethrin — promoting epigenetic disease across generations.

“We didn’t expect them all to have transgenerational effects, but all of them did,” Skinner said. “I thought hydrocarbon would be negative but it was positive too.”

This tells researchers that the ability to promote transgenerational disease is “not simply a unique aspect for a unique compound” but a characteristic of many environmental compounds.

Researchers tested a pesticide mixture (permethrin and insect repellant DEET), a plastic mixture (bisphenol A and phthalates), dioxin (TCDD) and a hydrocarbon mixture (jet fuel, JP8).

The field opens new ground in the study of how diseases develop. While toxicologists generally focus on animals exposed to a compound, Skinner’s work further demonstrates that diseases can also stem from older, ancestral exposures that are then mediated through epigenetic changes in sperm.

The work also points the way to identify and diagnose exposures through the use of specific epigenetic molecular markers.

“In the future we might be able to use these epigenetic biomarkers to determine your ancestral and personal exposure early in life and to predict your susceptibility to get a disease later in life,” Skinner said.

The study was funded by the U.S. Army to study pollutants that troops might be exposed to. Skinner and his colleagues exposed pregnant female rats to relatively high but non-lethal amounts of the compounds and tracked changes in three generations of offspring.

The researchers saw females reaching puberty earlier, increased rates in the decay and death of sperm cells and lower numbers of ovarian follicles that later become eggs. Future studies can use the molecular tools for risk assessment analysis.”

 

“(NaturalNews) A recent study published in theJournal of Toxicology in Vitrohas found that, even at very low levels, Monsanto’s herbicide formula Roundup destroys testosterone and ultimately leads to male infertility. The findings add to the more than 25 other diseases known to be linked to Roundup, which include DNA damage, birth defects, liver dysfunction, and cancer.

For their study, Emilie Clair and her colleagues from theUniversite de Caen Basse-Normandie Institute of Biologyin France tested the effects of glyphosate, the active ingredient in Roundup, on testicular cells from rats. Ranging in dilution from one part per million (ppm) to 10,000 ppm, which accounts for varying exposure levels in real life situations, each of the tests revealed undeniable cell toxicity caused by Roundup.

Interestingly, the findings revealed that even at one ppm, Roundup was responsible for causing severe endocrine disruption that reduced testosterone levels by 35 percent. And a one ppm exposure level is considered to be extremely low, and much lower than typical exposure levels in everyday environmental situations.

At higher exposure levels, Roundup was shown to induce testicular cell death in a little as one hour, and typically no later than 48 hours after exposure. And this is only acute toxicity, as the study did not analyze the long-term effects of continual and repeated exposure to Roundup, which has already been shown to seep into rivers and groundwater supplies.

A similar study published in the journalReproductive Toxicologyback in 2007 found similar results. In vivo tests with Roundup revealed that the ducks exposed to Roundup exhibited “alterations in the structure of the testis and epididymal (a part of the male reproductive system) region as well as in the serum levels of testosterone and estradiol, with changes in the expression of androgen receptors restricted to the testis.”

So contrary to the claims made by Monsanto, there is truly no safe exposure level to Roundup. At typical exposure levels, it has been proven to destroy human cells and cause serious reproductive harm. And at trace levels, it has been proven to severely disrupt proper hormonal function and lead to low testosterone in men.

“Because it’s a systemic pesticide and sprayed in high doses, produce and fruit and nut trees often take up the poison into the parts of the food we eat,” writes Leah Zerbe in a recentRodale Newspiece on Roundup. “Three easy ways to reduce your exposure? Eat organically grown foods … [a]dopt organic lawn care techniques in your yard, and start an organic garden to further reduce your exposure to harmful chemicals.”

March 5, 2012, from http://www.sciencedaily.com­/releases/2012/03/120302101821.htm?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+sciencedaily%2Ftop_news%2Ftop_health+%28ScienceDaily%3A+Top+News+–+Top+Health%29