Posts Tagged ‘Wholefoods’

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

“High Five” From Dr John Tickell for Nushie’s Natural: Click on Youtube and Watch This interview with Chef Nush and Hear what Dr John Tickell Internationally Renowned Health and Longevity Expert and Well Know Nutritionist and Chef Zoe Bingley-Pullin Have to Say About Nushie’s Wholefood Products.

Saturday, August 27th, 2011

International Health expert Dr John Tickel gives Nushie's Natural a "High Five"!


Flaxseed Shown To Protect Against Harmful Effects Of Radiation And Is Crucial For The Development Of The Brain And Nervous System.

Thursday, August 11th, 2011

Flaxseed has been shown to have many health benefits. It is rich in fibre, antioxidants, and Omega-3 fatty acids. Additionally, flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. Its combination of healthy fat and high fibre content make it a great food for weight loss and maintenance — many dieters have found that flax seed has been a key to keeping them feeling satisfied.
Flaxseed is also rich in most of the B vitamins, magnesium, and manganese.

2 new recent studies have shown further health benefits of flaxseed.

In the first study reported by Science daily (August 9 2011) researchers from the Perelman School of Medicine at the University of Pennsylvania have discovered that it might have a new use for the 21st century: protecting healthy tissues and organs from the harmful effects of radiation.
As reported by Science Daily “In a study just published in BMC Cancer, researchers found that a diet of flaxseed given to mice not only protects lung tissues before exposure to radiation, but can also significantly reduce damage after exposure occurs.”

“There are only a handful of potential mitigators of radiation effect, and none of them is nearly ready for the clinic,” says the principal investigator Melpo Christofidou-Solomidou, PhD, research associate professor of Medicine, Pulmonary, Allergy and Critical Care Division. “Our current study demonstrates that dietary flaxseed, already known for its strong antioxidant and anti-inflammatory properties, works as both a mitigator and protector against radiation pneumonopathy.”

Dr. Christofidou-Solomidou and her colleagues found that the flaxseed diet conferred substantial benefits regardless of whether it was initiated before or after irradiation. Mice on flaxseed displayed improved survival rates and mitigation of radiation pneumonitis, with increased blood oxygenation levels, higher body weight, lower pro-inflammatory cytokine levels, and greatly reduced pulmonary inflammation and fibrosis.

The latter finding is especially exciting, because while radiation-induced inflammatory damage can be potentially treated with steroidal therapy (in radiotherapy patients for example), lung fibrosis is essentially untreatable. “There’s nothing you can give to patients to prevent fibrosis,” Dr. Christofidou-Solomidou points out. “Once a lung becomes “stiff” from collagen deposition, it’s irreversible. We have discovered that flaxseed not only prevents fibrosis, but it also protects after the onset of radiation damage.”
Dr. Christofidou-Solomidou and her colleagues are focusing further research on the bioactive lignan component of flaxseed, known as SDG (secoisolariciresinol diglucoside), which is believed to confer its potent antioxidant properties. The lignan component also “regulates the transcription of antioxidant enzymes that protect and detoxify carcinogens, free radicals and other damaging agents,” she says.

Flaxseed boasts many other qualities that make it particularly attractive as a radioprotector and mitigator. “Flaxseed is safe, it’s very cheap, it’s readily available, there’s nothing you have to synthesize,” Dr. Christofidou-Solomidou notes. “It can be given orally so it has a very convenient administration route. It can be packaged and manufactured in large quantities. Best of all, you can store it for very long periods of time.” That makes it especially interesting to government officials looking to stockpile radioprotective substances in case of accidental or terrorist-caused radiological disasters.

Co-author Keith Cengel, MD, PhD, assistant professor of Radiation Oncology at Penn, explains that in such cases, “a big issue is the ‘worried well’ — all the folks who probably weren’t exposed but are concerned and want to do something.” Many potential radioprotectors, however, could have risky side effects. Dr. Christofidou-Solomidou adds, “When you give something to 4 or 5 million ‘worried well,’ you have people with preexisting medical conditions. You can’t give just anything to people with heart disease, for example. But this is absolutely safe. In fact, it is known to increase cardiovascular health, a finding shown by another group of Penn investigators a few years ago. It’s loaded with omega-3 fatty acids.”

Along with other researchers at the Perelman School of Medicine, the authors are conducting further pilot studies on the potential of flaxseed for mitigation of lung damage in patients awaiting lung transplants and those undergoing radiation therapy for the treatment of intra-thoracic malignancies. Dr. Christofidou-Solomidou is even conducting a pilot study for NASA on the benefits of flaxseed for astronauts on extended deep space missions. Lengthy space exploration missions require that the astronauts perform extravehicular activities (EVAs) for repairs, during which they can face exposure to high levels of solar and galactic radiation with the added risk factor of breathing 100 percent oxygen. “Hyperoxia superimposed with radiation could potentially cause some lung damage and some reason to worry for the astronauts,” she says. “We are one of a handful of teams in the US that can study radiation in addition to hyperoxia. So now we’re adding another level of complexity to the one-hit, radiation damage studies; the double-hit model is something novel, nobody has done it before.”

The researchers are already convinced enough to incorporate flaxseed into their own routine. “I actually eat it every morning,” says Dr. Cengel, noting, “The potential health benefits are significant and there is no known toxicity — it just makes good sense to me.”

The second study shows that consumption of omega-3 fatty acids found in foods such as flax seed and chia produce children that are much healthier and less prone to sickness.

Research has shown that consumption of omega-3 fatty acids aids the development and maintenance of the nervous system in young children (http://www.naturalnews.com/016353.html)., but a new study published in the journal Pediatrics adds to this, having found that pregnant women who supplement with Docosahexaenoic Acid (DHA) during their pregnancies produce children that are much healthier and less prone to sickness than those born to women who do not supplement with, or otherwise consume enough, DHA.

As Natural Health reports “Dr. Usha Ramakrishnan, associate professor at Emory University’s Hubert Department of Global Health, and her team conducted a randomized, placebo-controlled trial on 1,100 pregnant women and 900 infants from Mexico. Some women received 400 milligrams (mg) of DHA, while others received aplacebo, during the 18 to 22 weeks of gestation through childbirth.

After all the women eventually gave birth,children born to mothers in the DHA group experienced less overall sickness, and shorter duration of sickness. Some of the results are as follows:

-At one month of age, babies from the DHA group were 25 percent less likely to catch a cold or have a cough with phlegm or wheezing.

-At three months of age, babies from the DHA group experienced 14 percent less illness time than those from the placebo group.

-And at six months, DHA babies had less fevers, nasal secretions, breathing problems, and rashes than babies from the control group.

“This is a large scale, robust study that underscores the importance of good nutrition during pregnancy,” remarked Ramakrishnan. “Our findings indicate that pregnant women taking 400 mg of DHA are more likely to deliver healthier infants.”

The form of DHA used in the study was derived from algae, which is not necessarily an ideal form. In some cases, companies are actually using genetically-modified (GM) algae to createomega-3oils. Monsanto is even working on gaining FDA approval for a GM soybean that artificially producesomega-3s, which is why it is important to know the source of your omega-3s before consuming them.

DHA, as well as the entire gamut of omega-3s that includes arachidonic acid (ARA) and eicosapentaenoic acid (EPA), can be found in natural foods like grass-fed meats, salmon, flax, and hemp. They can also be found from high-quality fish and cod liver oils,.”

A fabulous source of flaxseed and chia which is also high in omega-3 fatty acids are Nushie’s Natural Organic Flaxseed and Chia Crackers. These are delicious and being dehydrated and not cooked or processed in any way retain the natural nutrients of the seeds. The flaxseed is rolled so that it is readily digested.

Sources:

Melpo Christofidou-Solomidou, Sonia Tyagi, Kay-See Tan, Sarah Hagan, Ralph Pietrofesa, Floyd Dukes, Evguenia Arguiri, Daniel F Heitjan, Charalambos C Solomides, Keith A Cengel. Dietary flaxseed administered post thoracic radiation treatment improves survival and mitigates radiation-induced pneumonopathy in mice. BMC Cancer, 2011; 11 (1): 269 DOI: 10.1186/1471-2407-11-269

Science Daily 9 August

http://www.eurekalert.org/pub_relea…

Learn more:http://www.naturalnews.com/033281_omega-3s_healthy_babies.html#ixzz1UhNwRvKf

Fast Food Consumption Drives Childhood Obesity: Family Education on Healthy Food is Essential to Healthy Lifestyle.

Monday, August 8th, 2011

The following article appearing in Science News 2nd August 2011 summarises the problem the US is facing with childhood obesity and Australia is not far behind. Approximately 1.5 million Australians under the age of 18 are overweight or obese. This is a startling 20% to 25% of that sub group of the Australian population. If this trend is not reversed soon the cost to Australian taxpayers in health expenses will be massive.

What’s in a Kids Meal? Not Happy News
ScienceDaily (Aug. 2, 2011) — High-calorie, high-sodium choices were on the menu when parents purchased lunch for their children at a San Diego fast-food restaurant. Why? Because both children and adults liked the food and the convenience.

However, the study of data compiled by researchers in the Department of Pediatrics at the University of California, San Diego, appearing this week in the new journal, Childhood Obesity, showed that convenience resulted in lunchtime meals that accounted for between 36 and 51 percent of a child’s daily caloric needs. In addition, 35 to 39 percent of calories came from fat and the meals provided more than 50 percent of the recommended total daily sodium intake for most children- and as high as 100 percent of sodium levels recommended for pre-schoolers.
“We found that families perceived fast-food restaurants as easy and cheap, and many were using fast food as a reward for their children,” said Kerri N. Boutelle, PhD, Behavioral Director of the Weight and Wellness Clinic at the University of California, San Diego and Rady Children’s Hospital-San Diego, who has studied childhood obesity, its causes and treatment for over 15 years. “Considering the high prevalence of fast-food consumptions by adults as well as kids, it’s important to recognize the impact of fast food and its impact on the current obesity epidemic in the U.S.”
The UC San Diego researchers surveyed 544 families with children entering a fast-food chain restaurant located inside Rady Children’s Hospital in San Diego, California at lunch time over a six-week period. Families were asked to retain and present their receipts from food purchases and complete a brief survey. Families were provided a $2 incentive to participate.
Families were asked to clarify their purchases: for whom each item was purchased, if items were shared, sizes of individual items (small, medium, large), whether soft drinks were regular or diet, what items were included in any combination meals purchased, and if there were any modifications to their order. For every purchased item, the surveyors asked for age and gender of the person eating it.
“The number of meals and snacks eaten away from home is believed to contribute to excess calories consumed by children, and this number has increased dramatically in the past 30 years,” said Boutelle. “On a typical day, a remarkable 30 percent of youth report consuming fast food.”
The purpose of the study was to evaluate the nutritional content and quality of food, as well as the reasons reported for dining at a fast-food restaurant. Perhaps unsurprisingly, the top reasons for going to this restaurant were “the children like the food” and it was “convenient.” Just over half the families reported the choice as “a reward for visiting the hospital” (about the same number as replied “hungry with no other options”).
But adults also overwhelmingly reported that they liked the food. The toys included with the children’s meals did not appear to be a top reason (49 percent said it didn’t enter into their decision “at all”).
The nutritional content of the food choices supported other published data on fast-food and dietary intake on children. The highest percentage of daily caloric needs represented by these meals (51 percent) was in the age 2 to 5 years. Menu items most frequently purchased for preschoolers were French fries, soda, chicken nuggets, cheeseburgers and hamburgers. Meals for older children years were similar, with the addition of hot apple pies (ages 6 to 11) and chocolate chip cookies (ages 12 to 18).
Of note, soda was purchased much more often than milk or juice when a drink was purchased. The researchers also observed that while healthier options such as apple dippers or fruit parfaits were available, families did not seem to choose them over more typical fast foods.
Strengths of this study were that purchase receipts were an objective measure of meal choices, and a large number of families — both economically and ethnically diverse — was polled. However, limitations included the lack of data on what was actually consumed, and that the study may have been influenced by the restaurant’s location inside a children’s hospital, limiting the choice of restaurants if not the food choices themselves.
“Bottom line, we need to educate families on making health decisions when in a fast-food restaurant,” said Boutelle, acknowledging that any intervention to decrease fast-food consumption will need to take into account that people of all ages simply like fast food.”

The education is in fact simple and the food choices are not only simple but tasty. Good food is not about wearing a sackcloth! It is simply about smart informed choices. Simple choices such as low GI (Glycemic Index) foods. Less refined sugar, no trans fats. At Nushie’s Natural we believe healthy food is not only good for you but tasty as well. Try our low GI ice creamery. No transfats and no refined sugars. It is also organic, dairy and gluten free and tastes fabulous.

Busting Food Myths: Sustainable Food is Not just a Greenies Issue

Tuesday, August 2nd, 2011

Some well considered points made by highly regarded dietitian Nicole Senior.

“Myth: Sustainable food is only a greenie’s issue.

Fact: Sustainable food should be on everyone’s shopping list if we want quality of life for our children and grandchildren. World population is exploding and we’re starting to run out of the raw materials to grow food: land, soil, water, fossil fuel and fertiliser.

Farming: We’ve done a great job in producing more food and quite cheaply, but we failed miserably in feeding everyone and feeding ourselves in a healthy way: just look at the dual-scourges of hunger and over-nutrition. We have also done terrible damage to the environment while doing it. Our food systems have simply failed to account for the environmental costs of deforestation, soil erosion, salinity, residues of artificial fertilisers and pesticides, rivers drained for irrigation and severe losses of biodiversity: an awful case of short term-ism that is now starting to bite, and hard. We only have a small amount of arable land and fertile soil which we are losing at such a rate there are new terms to describe these dual disasters: ‘peak land’ and ‘peak soil’: Some experts say we only have 60 years of topsoil left.

Climate change is the big fat blow-fly in the ointment, adding further pressure to a system already under extreme stress. Changes in temperature, rainfall, carbon dioxide concentrations in the atmosphere and increased extreme weather events all add uncertainty and variability to growing food the way we always have. Water is another precious resource to grow food, yet our rampant over-use, inefficiency and waste is compromising future food supplies: you can add ‘peak water’ to the list. Innovative sustainable agriculture is our best hope, but many governments around the world are complacent and not funding the research needed.

People: The global food system is under pressure from exploding population growth and the ‘nutrition transition’ whereby people emerging from poverty start to eat a more Western (higher protein) diet. We will have more mouths to feed, and more of them will want meat. And why shouldn’t they? Iron deficiency anaemia is one the most common childhood illnesses in the developing world and eating a little meat will fix it. And yet here we are ordering 500g (1lb 2oz) steaks in restaurants for lunch or dinner (enough meat for others for a whole week).

Choices We are lucky enough to be able to choose what we eat. Many people are already choosing better for a more equitable and sustainable food system. But there are also folks who don’t know where to start to make an impact on such huge complex problems. Here are my small but positive steps you can take to ensure you’re eating a fair share of the earth’s bounty, and moving our food system toward sustainability:

Respect and appreciate your food: it is precious and life-giving – you are lucky to have it
Base your meals on plant foods and use meat as a nutritious garnish: meats from smaller animals and eggs are nutritious and have a smaller environmental impact
Choose local, seasonal, organic produce and ‘fair trade’ when you can
Try not to overeat, and eat less highly processed ‘junk’ food
Teach your children where food comes from and how to cook healthy meals
Grow whatever vegetables, fruit and herbs you can (in a window-box if necessary)
Avoid food waste by only buying what you need and managing leftovers wisely
Recycle food packaging and compost green waste (or get a worm farm)”

We would simply add always choose organic wholefoods such as Nushie’s Natural products where possible. They do taste fabulous and are healthy for you.

© GI News, Human Nutrition Unit, University of Sydney
Nicole Senior is an Accredited Practising Dietitian, nutrition consultant, author and food enthusiast with an interest in food and environment issues. She believes healthy food need not cost the earth.

Flax and Chia are Better Sources of Omega 3 than Fish

Monday, July 25th, 2011

Omega-3 and Omega-6 are fatty acids that are an essential part of our diet. Hundreds of studies have shown that omega-3 fatty acids significantly reduce the risk of sudden cardiac death (by 45%), protects against hypertension, stroke, and improves blood pressure, vascular function, lipid metabolism, inflammation and cardiac function.

The omega-3 fatty acid-rich oils have also been shown to lower cholesterol and triglyceride levels, including many studies in diabetics. The omega-3 fatty acids are being recommended to treat or prevent not only high cholesterol levels, but also high blood pressure, other cardiovascular diseases, cancer, autoimmune diseases like multiple sclerosis and rheumatoid arthritis, allergies and inflammation, eczema, psoriasis, and many others.

Since the start of the 1900s the industrialised nations, have had diets becoming increasingly deficient in these essential fatty acids. Further, the dietary ratio between omega-6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acid omega-3 increased continuously over the same period. These fatty acids are “essential” lipids because the body cannot synthesize them from new. They must therefore be provided through food and their dietary balance is essential to maintain optimal health and brain functions.

Omega-3 and omega-6 fatty acids are the only essential fats that humans need from dietary sources. Although studies are inconsistent, some evidence indicates that consuming more omega-3s relative to omega-6s could be beneficial to the cardiovascular system and possibly have other health benefits as well. A common strategy to get more omega-3s has been to eat fish. A new mainstream twist is to have genetically modified soy produce a substance with a chemical structure similar to fish oil. At Nushie’s Natural we do not believe that genetically modifylng the food chain can be good for us.

Fish oil is made up of a long chain Omega-3 fatty acid which it has been assumed is better absorbed by the body than short chain omega-3 fatty acids found in plants.

A recent European study has found that the plant based short chain omega-3 such as ground Flaxseed or Chia is a superior alternative to either fish oil or synthetically produced plant based long chain omega-3 fatty acids.

As Natural News explains:

“Animals cannot make either omega- 6 or omega-3 fats, so they must get these essentials from plants. Since wild fish eat omega-3-rich wild plants (or eat other fish that ate wild plants), these animals have relatively high amounts of omega-3 fats stored in their bodies. That is why wild fish and fish oil are high in omega-3s. In fact, the original source of this nutrient is marine algae.

Fish and fish oil supplements have numerous problems of their own, which can outweigh any omega-3 benefits. Fish are a concentrated source of heavy metals (such as mercury), persistent organic pollutants, and cholesterol. Even the so-called pure or distilled brands of fish oil capsules have been found to contain dangerous persistent organic pollutants (toxic manmade chemicals that accumulate in the environment).

Even more concerning, overfishing and pollution are driving numerous fish species to extinction. Over 90% of the large fish in the oceans have been destroyed. There are not enough fish left in degraded ecosystems to supply omega-3s to seven billion people on the planet.

Industry is now getting ready to push genetically modified soy, engineered to produce long-chain omega-3 fats, as another choice. The resulting soy oil can be added to an endless list of processed foods in order to “enrich” them with omega-3s. Considering the hazards of GMOs, this could be viewed as presenting just another disastrous alternative.

Ground flax seed is the solution for consumers wanting to avoid persistent organic pollutants, depleting sea life, and genetically modified oils.

The popular press has raised concerns that humans cannot convert the short-chain omega-3s in flax and other foods (such as walnuts and chia seeds) into the long-chain forms the body actually uses. A recent study out of Europe proves this concern is unfounded. Research on over 14,000 adults found that those on a 100% plant-based diet had circulating levels of long-chain omega-3s comparable to the levels of those who ate large amounts of fish. The researchers theorize that the body becomes more efficient at producing long-chain omega-3s when less is eaten.

In addition, ground flax seed is packed with fiber. As a final bonus, flax is high in lignans, a phytochemical (beneficial plant-based nutrient) that is protective against breast and prostate cancer. A target amount is two tablespoons a day of ground flax seed to get all the omega-3s required.”

Flax seed has also been shown in multiple studies to lower the risk of both breast cancer and prostate cancer.

Nushie’s Natural believes in the benefits of whole foods and the natural nutrients that they contain. Our Organic Flaxseed Crackers (77% Flaxseed) and Organiic Chia Crackers (20% Chia) are made from the natural rolled seeds and are dehydrated not cooked thereby maintaining the integrity of their nutrients. They are gluten and refined sugar free, contain no artificial additives or preservatives and they taste fabulous.

Sources, further reading:

http://www.sciencedaily.com/releases/2011/01/110130194143.htm

http://www.NaturalNews.com/025518_omega-3_fatty_acids_fish_oils.html#ixzz1SjQsZ795

http://forum.lowcarber.org/showthread.php?t=386360

Textbook of Natural Medicine 2nd Edition Volume 2 by Michael T. Murray, ND

The Encyclopedia of Popular Herbs by Robert S. McCaleb, Evelyn Leigh, and Krista Morien

http://forum.lowcarber.org/showthread.php?t=386360

Demark-Wahnefried W, Price DT, Polascik TJ, et al. Pilot study of dietary fat restriction and flaxseed supplementation in men with prostate cancer before surgery: exploring the effects on hormonal levels, prostate-specific antigen, and histopathologic features Urology 2001 Jul;58(1):47-52

For a detailed study of the benefits of flaxseed go to: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81