Organic vs Industrial Farming

     So true! I would just upgrade this quote saying that we need an Organic Farmer!
Despite that common misconception that organics is a new fad it is actually the traditional way of farming with no chemical input whatsoever and recognizing that we are part of a broader ecosystem.
    The connection between who we are and what we eat was lost, especially by our children. The sense of what good food really is and what it takes to grow and make it was lost as well..
There have never been so many serious diseases among children as there are now. It’s not a secret anymore that they all comes from pesticides used at industrial farms as well as processed foods, fast foods, and artificial ingredients.
    There are a lot of confusing articles out there assuring people that there are no additional health benefits gained from eating organic food compared with conventionally grown food. BUT these articles are not saying anything about health risks of repeatedly ingesting chemicals from herbicides, pesticides, antibiotics, and hormones used in industrial farming. A build-up of these toxic chemicals in the human body can lead to various diseases including neurological, mental and even reproductive effects.
    Eating organic foods is a way to reduce your exposure to these toxic chemicals. 

Did you eat your greens today?
Paradoxically green vegetables are essential for our health and immune system, yet are missing the most in modern diets. The food we eat in these times is more important than ever. We have to concentrate on strengthening our immune system instead of being scared to catch the virus, and the first step of doing this is to nourish ourselves with greens.
Greens are loaded with fiber, Folate (B9), Chlorophyll, and many other micro-nutrients.
Greens are high in calcium, magnesium, iron, potassium, and vitamins A, C, and K.

Greens provide many benefits for your body:
- purify your blood
- strengthen your respiratory and immune systems
- neutralize acidic conditions caused by the environment and processed foods
- regulate your blood sugar
- fight chronic diseases
- lower your blood pressure
- maintain your healthy weight
- enhance your mood
- protect your cardiovascular system

Greens are most beneficial when consumed raw in salads, green smoothies, or raw soups, yet are still great for you when cooked or slightly steamed. If you prefer your greens cooked just try to add them to your hot dish last, even after you turn off the heat.
Some greens, like spinach, Swiss chard, and beet greens are high in oxalic acid, which inhibits the absorption of the calcium these foods contain. However, eating them in moderation or rotating between a variety of green vegetables shouldn’t cause any calcium related issues.
Eat your greens daily in any creative way you enjoy. Eat as much as you can, preferably up to 9 cups a day. Eat them organic whenever possible, but eating conventional, non organic vegetables is still better than not eating any greens at all. Growing your own greens is more important now than ever as food supply shortage is expected in our new pandemic reality.  

Did you eat your onions today?
Though all vegetables are important for health, there are some that have medicinal properties and provide unique health benefits. Onions are surely on top of the list of those.
Onions are low in calories, but high in vitamins, minerals, fiber, prebiotics, and are loaded with vitamin C, Vitamin B6, Potassium, Manganese, and Chromium.
Onions provide many benefits for your body:
- Boost immune system
- Fight viruses and bacteria
- Fight Infections
- Improve bacterial balance in your gut
- Provide cold and flu relief
- Help control blood sugar levels
- Lower blood pressure
- Reduce oxidative stress
- Promote digestive health
- Prevent loss of bone minerals
- Lower risk of certain cancers
- Decrease (Slow) tumor development
Onions are basically antibiotics found in nature, but when they are cooked they lose most of their healing properties. Eating raw onions is the best, especially if you want to boost your immune system rather than give a nice flavor to your savory dishes.
Enjoy raw onions in your salads, home made guacamole or salsa, salad dressings, tacos, fajitas or raw soups prepared in blenders.
Eating a raw onion can't be an option for some. In this case you can cut it, place it in a small bowl and cover with hot (freshly boiled) water for a few minutes. This way an onion is more easily digested but still has a plenty of medicinal properties preserved.
There are plenty of culinary uses for cooked onions around the world. It's definitely a kitchen staple in my house:
- There is no stock, soup, or broth that I make without an onion or two
- It's an essential ingredient for chili recipes or stir fry dishes
- Cooked onions sautéed with other vegetables make a great side dish
- Any egg (or even meat) dish will benefit from adding onions. The more, the better.
Believe it or not, onions can help not only when consumed internally but just by being placed around the house. Put them on your night stands, next to your kids’ beds, in your living room during cold and flu season. It’s been known since the 16th century that onions absorb bacteria, toxins, viruses, and overall help a sick person get better, and a healthy person not get sick.
Try to grow your own onions. This year it's more important than ever. If you don't have a chance to do it outside of your kitchen, then just place a bulb of an onion in a jar filled with water, and it will start growing roots in a few days with green stalks shooting out shortly after that. Trim them for your salads as they continue growing at your windowsill all year round.
 

Did you eat garlic today?
We may or may not like garlic, but we can't argue against the fact that it is one of the healthiest plants on the planet and is a true healer.
Garlic contains many important nutrients, including high levels of sulfur, selenium, and flavonoids. It's low in calories, but rich in vitamin C, B6 and manganese. It also contains trace amounts of calcium, copper, potassium, phosphorus, iron and vitamin B1.
Garlic has antibacterial, antiviral, antifungal, and antioxidant properties and provides many benefits for your body:
🧄 Improves Immune Function
🧄 Decreases the frequency of colds
🧄 Eases the Cold & Flu Symptoms
🧄 Fights infections
🧄 Reduces inflammation
🧄 Reduces High Blood Pressure
🧄 Lowers the risk of heart disease
🧄 Lowers the risk of developing cancer
🧄 Supports brain health
🧄 Boosts digestion
🧄 Destroys harmful gut bacteria
🧄 Decreases blood sugar levels
It's the sulfur compound allicin in garlic that gives its pungent smell and makes it a healthy addition to your diet. Allicin, the pure antibiotic from nature, is released when we crush garlic. Crushing garlic and letting it stand for 10 minutes before cooking can help prevent the loss of its medicinal properties.
Of course, you get the most benefits from raw* garlic, but if you need to cook it, don't heat it above 140F. Higher temperatures will kill the allicin, so add garlic to your recipes after you are almost done cooking, or preferably after you turn the heat off.
Add crushed garlic to your olive oil, any home made dressing, sautéed or fresh vegetables, stir-fry dishes, soups, stews, or savory sauces.
Garlic can help not only when consumed internally but topically, and has been used historically by many cultures to heal wounds, prevent hair loss and promote hair growth. This method is a little anti - social but proved to work by hundreds and hundreds of years.
Try to grow your own garlic. This year it's more important than ever. It grows easily and takes up little room. Plant it mid-fall, early winter and harvest will range from late June to August.
* Excessive intake of raw garlic may irritate the digestive system.