Sunday, October 31, 2021

Healthbeauty

AVOIDING GMO FOODS

Food is constantly changing. Farmers have been saving plant seeds that have desirable characteristics and using them for future crops. The crossing of different varieties of plants, such as tomatoes, has resulted in sweeter and / or larger tomatoes. Change is a good thing when it is shown to be safe and effective over time. The technique of genetic engineering is much newer than traditional breeding methods and was introduced to our food supply in the mid-1990s. Genetically Modified Organisms, commonly referred to as GMOs, are organisms whose genetic material has been modified or modified. altered by genetic engineering. These DNA manipulations do not occur in nature or through traditional crossing methods, but are designed in a laboratory. GMOs are normally manipulated to be resistant to insects, diseases or to tolerate herbicides. In the United States it is estimated that around 80% of conventional processed foods contain GMO ingredients. 

The concern about whether or not genetically modified foods are safe to eat is a complex issue with many unanswered questions. Although more than 60 countries require GMO labeling, mandatory labeling of GMO foods is not currently a law in the United States. This lack of transparency and labeling can make shopping difficult if you are trying to avoid GMOs in your food. Right now, it may not be possible to completely avoid all foods that contain GMOs, but you can definitely minimize the amount you consume. Follow these tips to make your non-GMO shopping trips a little easier. Buy organic foods that are labeled 100% organic. Organic food cannot use genetically modified seeds. One caveat, if the food states that it contains "organic ingredients" rather than being 100% organic, it may contain GMOs. If you're watching your food budget like most of us, check the sales ad before you buy. 

You can find substantial savings by planning your shopping trip around the sales and stocking up whenever possible. Check the monthly Down to Earth Super Saver Deals brochure for sales, and as a bonus, non-GMO project stamps are displayed in the sales ad. Save time and money by reading labels! To make labels easier to read, choose whole, unprocessed foods whenever possible. Processed foods can contain "hidden" additives that come from genetically modified sources. An example would be a processed food, such as a granola bar, that contains soy lecithin that may come from genetically modified soybeans. Whole, unprocessed foods don't have as many ingredients for you to figure out. Look for the Non-GMO labels on the foods you buy. The food may contain a non-GMO project seal or the package may say "Made without genetically modified ingredients." Many food companies seek certification themselves so that their products are certified non-GMO. 

If a food is not organic or does not have a Project Non-GMO seal, avoid products that come from the most common GMO crops. This includes corn, soybeans, canola, papaya, zucchini and yellow summer squash, sugar beets, and cottonseed. Until more research is available on the health, safety, environmental impact, and crop yield success of GMOs, mandatory labeling is warranted so that consumers can make informed decisions. In the meantime, label reading and smart shopping strategies are the next best steps you can take if you want to minimize GMOs in your diet.

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Healthbeauty

THE NUTRITIONAL VALUE OF POTATOES

Potatoes are a very common food in the diet of most Europeans, but the nutritional contribution of this staple crop is perhaps sometimes overlooked. For starters, there are considerable nutritional differences between potato dishes depending on how they are cooked, and this can have an impact on how consumers perceive potatoes as food. What makes potatoes special is that they combine the characteristics of starchy foods with those of vegetables. First imported from South America in the 16th century, it took another 150 years for potatoes to become one of the most important staple food crops in Europe. Today, Central and Eastern Europeans are the largest consumers, but potatoes play a role in diets across the continent, with an average per capita consumption of 94 kg in 2005.1 Here are some interesting and important nutritional aspects worth mentioning. worth considering when discussing the contribution of potatoes to a healthy and balanced diet.2 When boiled or baked, potatoes are a virtually fat-free food. 
The main nutrient that provides energy to potatoes are carbohydrates, in the form of starch. Carbohydrates are the main source of energy for the body and should provide at least half of the calories for the day. The advantage of getting carbohydrates from potatoes is that you will also get a considerable amount of certain micronutrients. Potatoes contain a small amount of protein: about 3 g in a medium boiled 180 g portion (see Table 1). Although this is less than 10% of the daily requirement of an adult, potatoes are a good source of the amino acids lysine and tryptophan and, combined with milk or eggs, constitute a high quality protein food. 
 
Potatoes are a source of fiber that contributes to feelings of fullness and supports healthy digestive functions. A 180 g serving of boiled potatoes provides about 3 grams of fiber, which is equal to more than 10% of the recommended daily fiber intake, or 25 grams.3 Some people enjoy the stronger taste of eating potatoes cooked with peel and in this form contain even more fiber. However, care must be taken not to eat discolored or marked skin. Green spots indicate higher levels of glycoalkaloids such as solanine, which can lead to health problems if consumed in large amounts. A small amount of starch in potatoes resists digestion (this is called "resistant starch") - this occurs particularly when potatoes are eaten cold after cooking, as in a potato salad. Resistant starch works in the body in a similar way to fiber and can help control blood glucose and blood lipid levels. Potatoes are a constant and reliable source of vitamin C - a medium boiled potato (180 g) contains about 10 mg, which is about one-eighth of an adult's requirement. New potatoes contain about twice this level, so a typical serving contains about a quarter of the vitamin C requirement for adults. the way they are potatoes. 
Although vitamin C is sensitive to heat and degrades to some extent when cooked, it is still retained enough for cooked potatoes to be a useful source of this nutrient. Vitamin C is necessary for healthy skin, teeth, gums, muscles, and bones, and it also helps with the absorption of iron from plant foods, which is not otherwise available to the body. In addition, vitamin C acts as an antioxidant in the body, and some potatoes with yellow, orange or purple pulp, specifically also sweet potatoes, contain significant amounts of other antioxidants such as carotenes or flavonoids. There are several different B vitamins, and potatoes are a source of some of them. A medium portion of boiled potatoes (180 g) contains more than one sixth of the daily needs of adults for vitamins B1, B6 and folic acid. These B vitamins have many functions in the body, including being essential components in carbohydrate metabolism to provide energy and maintain healthy skin and nervous system. Folate is necessary for cell growth and development, so ensuring adequate intake before and during pregnancy is especially important. Folate is also essential for the production of red blood cells. Potatoes are an important source of the mineral potassium and also contain small amounts of magnesium and iron. Potassium has many functions in the body, including function and contraction.
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