Beets And Sweet Potatoes – What A Great Combination!

Beets And Sweet Potatoes – So Healthy, So Tasty, And So Inexpensive Too!

Beets And Sweet Potatoes - What A Great Combination!

We already have lots of great healthy foods on the site, so I thought that maybe some great recipes would be something wonderful to add.

But don’t despair, more interesting and informative articles on which foods we should be eating, and why we should be eating them, will continually be added.

And now for a really tasty recipe.

Roasted Beetroot And Sweet Potatoes

Difficulty? Easy to Intermediate

Cooking Time: 1 hour 30 minutes


2 large beetroots
2 sweet potatoes
Olive oil but not extra virgin – use that for salads πŸ˜‰
Salt to taste

Serves: 4

The Method


Michael RedbournFood, Health, Recipe, vegetarian No Comments

Avoid Tilapia Shrimps And Other Farmed Fish

Tilapia has now become the most popular fish in America and in many other countries.

Avoid tilapia and all farmed fish!

It’s cheap, doesn’t taste fishy, is boneless and skinless, and it’s hard to mess it up by overcooking, which is a problem with a great many other fish varieties.

Which Fish Are Most Commonly Farmed?

The most commonly farm-raised fish are:

Tilapia, salmon, sea bass, catfish, and cod.

So What’s Wrong With Eating Tilapia And Other Farmed Fish

The problem is, that tilapia and many other fish that are served and sold today are almost always farmed fish.

And it’s unlikely that you will you find wild tilapia, in particular, in any store or on any restaurant menu.

The farming is usually done on an industrial scale, with thousands of fish being harvested every day.

Their diet is not natural.
In the wild, tilapia eat algae and lake plants.
Farms fatten up the fish on GMO corn and soy pellets.
The amount of fish oils in them is almost non-existent, which is one of the main things that makes fish so healthful.

Wild Compared To Farmed Fish

Fish can either be one of the best foods for you or can be detrimental to your health depending on where it is sourced.

There is a world of difference between fish that is caught in the wild, and farm-bred and raised fish.

What Are The Dangers?

People who are eating more fish as a way to get their dose of omega-3-fatty-acids and lessen their risk of heart attacks, may want to hold off on the tilapia.

Scientists have found that the inflammatory potential of tilapia is far greater than that of a hamburger or bacon!

You knew that bacon is very unhealthful, but I bet you never thought that some farmed fish is even more dangerous to your health.

Recent studies indicate that eating Tilapia may worsen inflammation that can lead to heart disease, arthritis, asthma and a world of other serious health problems.

And farmed salmon may have at least 10 times the amount of cancer causing organic pollutants compared to the wild variety.

The above can most likely be attributed to the food that is given to farm raised fish and farm-bred fish, which has high concentrations of antibiotics and pesticides.

Apparently, chicken feces is one of the main ingredients that go into farm fish feed, along with pig and duck waste.

How About The Antibiotics?

The crowded conditions of fish farms cause the fish to be more susceptible to the spread of diseases, so farm owners give them antibiotics to stave off diseases.

Farm-bred fish are also treated with pesticides to combat sea lice and the pesticides used to treat these fish are so deadly that they have been caused to kill wild salmon that were accidentally exposed to them.

These pesticides are also eventually released in the ocean where they get into the bodies and systems of other marine life.

And Dibutylin?

Dibutylin is a chemical used in PVC plastics, and its level is said to be six times higher in farm-raised mussels compared to wild ones.

Dibutylin is toxic and can impair immune system function while also contributing to inflammation.

Dibutylin may be one of the reasons for the rise in asthma, obesity, allergies and other metabolic disorders in recent years.

Dioxin levels are eleven times higher in farm-bred salmon compared to wild salmon.

The half life of dioxin is about 7-11 years.

How About Shrimps?

Shrimps are the dirtiest of all seafood


The shrimp actually holds the designation of being the dirtiest of all seafood, says Marianne Cufone director of Food and Water Watch.

She says,

90% of shrimp sold in the U.S. is imported and imported farmed shrimp comes with a whole bevy of contaminants, antibiotics, residues from chemicals used to clean pens, filth like mouse hair, rat hair, and pieces of insects.

Still fancy having shrimp on the barbie?

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Michael Redbourndanger, Food, Health No Comments

Genetically Modified Foods – Why Aren’t They Labeled In The US?

Genetically Modified Foods – Why Aren’t They Labeled In The US?

What Is A Genetically Modified Organism?

A genetically modified organism is an organism whose genetic material has been altered using genetic engineering techniques.

Labeling Around the World

Although labeling of genetically modified organism (GMO) products in the marketplace is required in 64 countries, it is not required in the United States and no distinction is made by the US FDA between GMO and non-GMO foods.

Below is a full list of countries that require GMO labeling (courtesy of The Center for Food Safety):

Australia, Austria, Belarus, Belgium, Bolivia, Bosnia and Herzegovina, Brazil, Bulgaria, Cameroon, China, Croatia, Cyprus, Czech Republic, Denmark, Ecuador, El Salvador, Estonia, Ethiopia, Finland, France, Germany, Greece, Hungary, Iceland, India, Indonesia, Ireland, Italy, Japan, Jordan, Kazakhstan, Kenya, Latvia, Lithuania, Luxembourg, Malaysia, Mali, Malta, Mauritius, Netherlands, New Zealand, Norway, Peru, Poland, Portugal, Romania, Russia, Saudi Arabia, Senegal, Slovakia, Slovenia, South Africa, South Korea, Spain, Sri Lanka, Sweden, Switzerland, Taiwan, Thailand, Tunisia, Turkey, Ukraine, United Kingdom, Vietnam.

The U.S. has NO laws requiring the labeling of genetically engineered foods!

Which Foods Have Now Been Genetically Modified?

Genetically Modified Foods - Why Aren't They Labeled In The US?

Doesn’t Connecticut Require The Labeling Of Genetically Modified Foods?

What Connecticut has essentially said is,

"We hear Americans crying out for GMO labeling, and we know that Americans should have the right to know what’s in their food. But we’re too scared to go out on this limb alone. We don’t want to be the only target of the biotech and food industry’s wrath, so we’re going to put this on paper with the expectation that someone else will stand with us".


Frozen Vegetables Or Fresh – The Pros And The Cons

Which Is Better? Fresh Or Frozen Vegetables And Fruit?

Fresh or Frozen Vegetables ? The Pros And The Cons


It needs be said right off that nothing beats produce that you grew in your own back yard.

You pick it, and either cook it or eat it raw and it lost a minimum of its vitamins and minerals.

No preservatives or any other kind of additives.

Having stated the above lets look at the pros and cons of fresh or frozen vegetables.

The Advantages Of Frozen Vegetables

Because freezing preserves food, no unwanted additives are needed in bags of frozen vegetables or fruits.

So it should be fairly easy to find frozen vegetables or fruit in or at the market with the only ingredient listed, being the vegetables or fruits that are in the packet.

The first step to freezing vegetables necessitates blanching them in hot water or steam to kill bacteria and arrest the action of food-degrading enzymes.

And that process does cause some water-soluble nutrients like vitamin C and the B vitamins to break down or leach out.

But the subsequent flash-freeze does lock the vegetables or fruit into a relatively high nutrient-rich state.

The Problems With Much Fresh Produce

If you can buy produce that was grown by local farmers, then eating fresh might well be a good way to go.

Why the "might well be"?

Because many local farmers are now economically forced into using artificial fertilizers and pesticides, and if they do, then consider carefully before buying from them.

That said, you don’t know how the ones in the frozen packets were grown either πŸ™

Produce For Shipping Is Generally Picked Unripe

Fruits and vegetables destined to be shipped to the fresh-produce aisles around the country are typically picked before they are ripe.

And picking them before they are ripe gives them less time to develop a full spectrum of vitamins and minerals.

Many fruits and vegetables do continue to ripen on the counter-top but the will never have the same nutritive value as if they had been allowed to fully ripen on the vine.

In addition, during the long haul from a farm to a market or store, fresh fruits and vegetables are generally exposed to lots of heat and light, which degrade many of the nutrients, especially the delicate vitamins such C and the B vitamin thiamine.

Recent Research On Fresh or Frozen Fruits and Vegetables

Scientists from Leatherhead Food Research and University of Chester in the UK, carried out forty tests to measure nutrient levels in produce that had been sitting in a fridge for three days, compared to frozen equivalents.

They found more beneficial nutrients overall in the frozen samples, in everything from broccoli to blueberries.

In fact, in two out of three cases, the frozen fruits and vegetables packed higher levels of antioxidants, including polyphenols, anthocyanins, lutein, and beta-carotene.

So Which Should You Buy?

When fruit and vegetables are locally in-season, then probably buy them fresh and ripe, if you know their source.

Otherwise buy and serve the frozen ones!

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Figs! Definitely One Of The Most Healthful Foods!

Figs! Definitely One Of The Most Healthful Foods!

Figs! Definitely One Of The Most Healthful And Tasty Foods!

Figs! Definitely One Of The Most Healthful Foods!

Figs – Dried And Fresh

Many people prefer fresh figs, but maybe just as many prefer the dried ones.

Fresh figs don’t hold up well to being shipped so in many cases only dried figs or jam mixtures are available.

A 1/2-cup serving contains 186 calories which is about the same as a serving of six small fresh figs, which provide 178 calories.

Fresh or dried, they both offer ample amounts of fiber, at roughly 7 grams per serving which makes up approximately 18% of the daily fiber needs for men and 28% for women.

A serving of either fresh or dried figs also contains approximately 11.5 micro-grams of vitamin K, which is 13% and 9% of the daily vitamin K needs for women and men, respectively.

Dried figs are at the top of the dried fruit list for phenol antioxidant levels.


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