While some critics argue that in vivo studies have failed to demonstrate this antioxidant activity, several in vitro studies consistently show evidence to support this boost in antioxidant exertion (Crinnion 4). In addition, organic vegetables have been shown to have anti-cancer potential. When measured against BaP (the main carcinogen found in cigarette smoke and auto exhaust), organic vegetables suppressed 30-57% of the mutagenic action, while commercial vegetables only suppressed 5-30% of mutagenic activity (Crinnion 9). Mutagenic
While many people support the organic method because of its known benefits, others feel that it is an exaggerated industry that cheats consumers out of their money. Recently many studies have challenged those critics. These studies substantiate that Organic food is a better choice than conventional because it is better for the environment, avoids the use of chemicals, and is generally more beneficial. To help keep crops from being destroyed, conventional farmers use many methods such as pesticides, herbicides, and fungicides. Nearly 1 billion pounds of these chemicals are used every year (“pesticides”).
At this time, there are still a lot of things unknown about GMOs and how it affects humans and the environment and going organic is the best option right now. Genetically modifying our food does have its advantages. The human population relies on food. If there is less food, the population declines, if there is more food, the population grows. This has happened throughout history.
You'll also find it in processed foods ranging from salad dressings and ketchup, to jams, jellies, ice cream and many others - even bread. HFCS contains 14-percent fructose, much more than regular corn syrup. I'm concerned that it has disruptive effects on metabolism, because the body doesn't utilize fructose well, and humans have never before consumed it in such quantity.Of course, HFCS isn't solely to blame for the obesity epidemic. The AMA correctly pointed out that as consumption of HFCS rose, Americans were also consuming more calories (of all kinds) and becoming less active. All told, however, consumption of HFCS in the United States increased by more than 1,000 percent between 1970 and 1990, and a study published in the April 2004 issue of the American Journal of Clinical Nutrition, concluded that Americans over the age of two consume more than 300 calories daily from caloric sweeteners, one-sixth of their average daily calories.
Fiber, also known as roughage, contains many properties that aid our digestion tract, and allow us to process waste products more efficiently. According to Nutrition.gov (2013) fiber can be found in many of our favorite foods including whole grains, vegetables, and fruits. There are two types of fiber, soluble and insoluble. Soluble fibers dissolve in water, and when digested, “form viscous solutions in the intestines” (Grosvenor & Smolin, 2006). “Fibers that cannot be digested by bacteria in the large intestines are called insoluble fibers because they do not dissolve in water.” (Grosvenor & Smolin, 2006) High fiber diets can produce many benefits, including higher nutrient absorption levels, and better waste output.
But, are "superfoods" as healthy as companies claim them to be? Are they the immaculate source of nutrition- free from defilers which clog the passages of the heart, tear down the liver, and corrupt the body? This paper will focus on the advantages and disadvantages of "superfoods" and its foothold in the future. What are SuperFoods? Beans, blueberries, dark chocolate, and smoothies from Jamba Juice- these are a few examples of "superfoods."
Today, our food and agriculture system is not sustainable, and can be greatly improved with the help of the whole community. However, some may think that sustainability is too expensive and time consuming and is not enough to help to our local health and economy. Some may choose to neglect local farms to save money, time and energy. Some people value using our land and resources for commercial use, tourism and urbanization instead of sustainable agriculture. Some believe the scarce and declining amount of farming land and natural resources is
Their basic mission: “Whole Foods Whole People Whole Planet are the elements that play a vital role in their company’s success”(Thompson, Strickland & Gamble, 2009). These qualities impact their company in a positive manner by lessening their competition and making them one of the fastest growing segments of organic food
Allelopathic property of caffeine has been well utilized in horticulture. Transgenic crops containing caffeine has been produced, which may save labor and agricultural costs and also alleviate the environmental load of pesticides in future (Uefuji et al., 2005). Moreover, repellant effect of caffeine has been reported for snails and slugs (Hollingsworth et al., 2002). Caffeine presence is not only limited to coffee and tea plants, 0.9% of dry weight in citrus flower is of caffeine, which is broken down during production of honey (Kretschmar and Baumann, 1990). In plants, caffeine is synthesized from primary metabolites by de novo synthesis or
Professor Robbins John Serra & Thomas Telesco Group Project 13 April 2014 An Argument for Sustainable Agriculture Introduction Webster's dictionary defines stewardship as "the careful and responsible management of something entrusted in one's care" (Webster, 1993). Sustainable agriculture is a method that does not deplete soil, water, air, wildlife or human community resources ("Community Alliance with," 1997). These two principles describe a type of farming that practices responsible management of the land in a way that does not deplete natural resources or the human community. We are living in a time when many environmental issues have come up due to such things as overpopulation, increased waste production, over consumption, depletion of natural resources and other activities that do not replenish the land. We must show great concern in dealing with these problems.