Praktikos Institute

Oranges could prove to be crucial in cancer prevention, say researchers. In a forthcoming review article from Nutrition and Cancer: An International Journal, a publication of Routledge, researchers reviewed available evidence that links orange juice with cancer chemoprevention, reports Science Daily.

Moderate consumption of 100% orange juice should be encouraged by policy makers to help the public meet national recommendations for fruit intake, say researchers.

Consumption of 100% orange juice (OJ) has been positively associated with nutrient adequacy and diet quality, with no increased risk of overweight/obesity in children; however, no one has examined these factors in adults. The purpose of this study was to examine the association of 100% OJ consumption with nutrient adequacy, diet quality, and risk factors for metabolic syndrome (MetS) in a nationally representative sample of adults.

There are some key aspects of foods’ nutrition and healthfulness to consider when choosing healing foods – we want ones that are high in supportive nutrients and that are clear of toxic chemicals. Consuming foods as they are grown from Nature is where to begin – fresh fruits, wholesome vegetables, hearty whole grains, lively legumes, nutritious nuts and seeds, some calming low-fat dairy, and non-toxic animal proteins, from eggs to flesh if these are desired and feel right for you.

As if there werent enough good reasons to purchase your food from organic farms, here is another encouraging tidbit from researchers at University of Marylands Institute for Applied Environmental Health: organic farms turn out to harbor significantly less antibiotic-resistant bacteria than conventional farms.

Antibiotic-resistant bacteria were less common on chicken farms that had recently switched to organic farming practices when compared to those that continued to use conventional farming practices, finds a study of organic poultry farms in the Mid-Atlantic region of the United States. The results are published online in the journal Environmental Health Perspectives.

Organic tomato juice contains more phenolic components than juice from conventionally grown crops, according to a new study published in the journal Food Chemistry. The study was directed by Rosa M. Lamuela, a lecturer from the Department of Nutrition and Bromatology of the University of Barcelona (UB) and researcher for the Nutrition and Food Safety Research Institute (INSA) and the Spanish Biomedical Research Centre-Physiopathology of Obesity and Nutrition (CIBERobn)

Food is food, some might claim, and it does not really matter whether or not it is cooked or raw, conventional or organic. The nutritive value remains the same regardless. Or does it? A recent report from Activist Post explains that, based on analysis using a technique known as Kirlian photography, researchers have discovered that the energy fields surrounding raw, organic produce are stronger and more uniform than the energy fields surrounding cooked, conventional produce.

Shoppers in your stores may not always choose the organic option, but my guess it that they are glad its there. If they read a new study from Rodale Institute, they may be more apt to head to the products that carry that green and white USDA seal.

Shopping for organic and natural products is quite confusing nowadays and sometimes the terms organic and natural seem to be used inaccurately.