These are man-made hybrids created through a selective breeding process in which only favourable plants with good characteristics are replanted to reproduce and become food.But in some instances, insects like bees, are responsible for creating the hybrids through a process called cross-pollination.Long ago, wild bananas (the musa balbisiana) had large hard seeds.Where it came from is unknown to many of us as shockingly, the biological origins of this food remains a mystery.Some experts linked corn’s existence to teosinte, a Mexican grass, which has skinny ears and few dozens of kernels inside its casing.A Cornell University graduate, George W. Beadle, discovered that teosinte kernels pop.He later concluded that these plants were related and won the Nobel Prize for his “Genetics” work.Today, we can find so many varieties of this nutritious fruit, loaded with antioxidants, vitamins, minerals and fibre.In fact, a herbarium sheet circa 1542-1544 shows the oldest conserved tomatoes of Europe.Long ago, today’s tomato’s ancestors had small yellow or green fruit.According to the virtual World Carrot Museum, Romans and Greeks grew the vegetables for food.Later, researchers discovered that early settlers in South America brought the Arachis duranensis from the valleys when they travelled to modern Bolivia some 10,000 years ago.It was a good thing that the bees did the cross-pollination between the two plants — resulting in the modern food, peanut.While the French were able to create wild strawberries, which were up to 20 times their normal size, they were still tiny.And even if the history of the orange is unclear, many believed that the first one grew in Southern China.[Tidbit: A tangerine is unlike the orange and not considered as one because it evolved from the mandarin, only not from the pomelo.].Share this post and spread this interesting bit of information on social media today! .

God-made Food vs. Man-made Food

The easiest way to find fresh foods is to shop the perimeter of your grocery store.Sadly, many of the foods that are manufactured today are actually leading to poor health and excess weight gain.For instance, 40%-50% of American's are at risk of developing high blood pressure, also called hypertension.Significant heart disease only began to emerge in America after World War I.It escalated and became rampant after World War II, when people could afford diets rich in animal products and when the food industry began producing highly processed foods crammed with calories and emptied of nutrition.”.Many diseases can be avoided if we stick to the wholesome food that God provided for us to eat.Marketed as a healthy alternative, artificial sugars are just chemicals that confuse the body.These drinks are made with electrolytes (salts) and sugar designed to replenish these during extreme exercise.The Guardian states, “The World Health Organization has warned that processed meat products are now in the same category as asbestos, alcohol, arsenic, and tobacco after the UN health body classified them as group 1 carcinogens.” Check out this site to read about the link between red and processed meats and mortality.For example, if a food is manufactured in a way to be fat free, it often has added sugar to restore its appealing taste. .


Species of plant.Garlic Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793.Allium ophioscorodon Link.Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.[4][5] It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine.[6][7] China produces 76% of the world's supply of garlic.Allium sativum is a perennial flowering plant growing from a bulb.Origin and major types [ edit ].[citation needed] Genetically and morphologically, garlic is most similar to the wild species Allium longicuspis, which grows in central and southwestern Asia.[12][13][14] However, because Allium longicuspis is also mostly sterile, it is doubtful that it is the ancestor of Allium sativum.Allium sativum grows in the wild in areas where it has become naturalized.The "wild garlic", "crow garlic", and "field garlic" of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively.Subspecies and varieties [ edit ].It is sometimes considered to be a separate species, Allium ophioscorodon G.Don.Cultivation [ edit ].When selecting garlic for planting, it is important to pick large bulbs from which to separate cloves.Hardneck garlic is generally grown in cooler climates and produces relatively large cloves, whereas softneck garlic is generally grown closer to the equator and produces small, tightly packed cloves.The scapes can be eaten raw or cooked.Diseases [ edit ].[19] The larvae of the leek moth attack garlic by mining into the leaves or bulbs.Botrytis neck and bulb rot is a disease of onion, garlic, leek and shallot.Production [ edit ].Bulbs.[27] The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic.A large number of sulfur compounds contribute to the smell and taste of garlic.Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic.Abundant sulfur compounds in garlic are also responsible for turning garlic green or blue during pickling and cooking.[33] Upon cutting, similar to a color change in onion caused by reactions of amino acids with sulfur compounds,[34] garlic can turn green.History [ edit ].Folk medicine [ edit ].A garlic bulb.Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.The garlic plant's bulb is the most commonly used part of the plant.With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves.Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes.[43] The distinctive aroma is mainly due to organosulfur compounds including allicin present in fresh garlic cloves and ajoene which forms when they are crushed or chopped.They are milder in flavor than the bulbs,[3] and are most often consumed while immature and still tender.Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.Inedible or rarely eaten parts of the garlic plant include the "skin" covering each clove and root cluster.An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven.[23] Garlic leaves are a popular vegetable in many parts of Asia.Oils can be flavored with garlic cloves.These infused oils are used to season all categories of vegetables, meats, breads, and pasta.Garlic is essential in Middle Eastern and Arabic cooking, with its presence in many food items.In Levantine countries such as Jordan and Lebanon, garlic is traditionally crushed together with olive oil, and occasionally salt, to create a Middle Eastern garlic sauce called Toum (تُوم; meaning "garlic" in Arabic).Blending garlic, almond, oil, and soaked bread produces ajoblanco.Tzatziki, yogurt mixed with garlic and salt, is a common sauce in Eastern Mediterranean cuisines.C are inhibited entirely,[58] in refrigerated cloves one may only see the white mycellium during early stages.Medical research [ edit ].Cancer [ edit ].[68] Further meta-analyses found similar results on the incidence of stomach cancer by consuming allium vegetables including garlic.[69][70] A 2014 meta-analysis of observational epidemiological studies found that garlic consumption was associated with a lower risk of stomach cancer in Korean people.A 2016 meta-analysis found no effect of garlic on colorectal cancer.[72] A 2014 meta-analysis found garlic supplements or allium vegetables to have no effect on colorectal cancers.Common cold [ edit ].Garlic is known to cause bad breath (halitosis) and body odor, described as a pungent garlicky smell to sweat.AMS is a volatile liquid which is absorbed into the blood during the metabolism of garlic-derived sulfur compounds; from the blood it travels to the lungs[2] (and from there to the mouth, causing bad breath; see garlic breath) and skin, where it is exuded through skin pores.The green, dry "folds" in the center of the garlic clove are especially pungent.The sulfur compound allicin, produced by crushing or chewing fresh garlic,[6] produces other sulfur compounds: ajoene, allyl polysulfides, and vinyldithiins.Some people suffer from allergies to garlic and other species of Allium.[79] On the basis of numerous reports of such burns, including burns to children, topical use of raw garlic, as well as insertion of raw garlic into body cavities, is discouraged.In Islam, it is recommended not to eat raw garlic prior to going to the mosque.Garlic plant."The Onion Family: Onions, Garlic, Leeks". .

10 Fruits, Nuts, And Vegetables You Did Not Know Were Man-Made

Believe it or not, some of the popular fruits, nuts, and vegetables we eat today are man-made hybrids.They were created in laboratories through selective breeding, a process whereby only plants with favorable traits are replanted.Most of the entries on this list are surprising because the majority are fruits, nuts, and vegetables that we consider to be natural.Cabbage, broccoli, cauliflower, kale, brussels sprouts, collard greens, kohlrabi, and several closely related vegetables originated from the same plant species: Brassica oleracea.Selective breeding continued in the 1600s when people bred wild mustard with bigger leaf buds.Wild mustard selected for its bigger stems became kohlrabi, the ones with small heads became brussels sprouts, and the ones with big flowers became broccoli and cauliflower.In 1928, Russian biologist Georgii Dmintrievich Karpechenko crossed a radish with a cabbage to produce what he called the rabbage.Researchers ultimately discovered that the earliest settlers in South America took the Arachis duranensis from the Andean valleys as they migrated into today’s Bolivia 10,000 years ago.About 10,000 years ago, early humans discovered the hybrid and learned that they could replant the shoots to create new trees.The absence of a seed also means that all bananas have the same genetic properties as they are replanted from the shoot of another tree.It’s also found in Armenia and Azerbaijan, where today’s almond is believed to have been selectively bred by humans.It’s believed, although not confirmed that the grapefruit first appeared around 1693 when Captain Shaddock transported pomelo (Citrus maxima) seeds to the West Indies and planted them close to some orange trees.Europeans eventually learned of this citrus fruit in 1750 when Reverend Griffith Hughes encountered one.Boysen, a horticulturist, planted grafted berry vines on his in-law’s farm in Anaheim, eventually cultivating a successful hybrid.Unfortunately, Boysen’s berries never found commercial success and it seemed like his unique vine would go the way of the dodo bird.Several years later, a fellow farmer from California named Walter Knott heard about the berry and asked its creator if he could try to make something of it.Knott successfully brought the dying hybrid back to life at his Buena Park, California farm.The loganberry was created in 1881 when James Logan crossed a raspberry with a wild blackberry.However, the early boysenberry was not a commercial success due to its short shelf life.To add to the confusion, there are different varieties of tangelos and all are not necessarily created from tangerines and pomelos.One common variant, the Minneola tangelo, is a hybrid of the tangerine and the Duncan grapefruit.Another variant was created by crossing a mandarin with a pomelo, which technically makes it an orange.The tangelo is believed to have first appeared in the forests of Southeast Asia 3,500 years ago when insects cross-pollinated the mandarin with a fruit that is closely related to the grapefruit.Unlike today’s carrots, those vegetables had lots of smaller roots of varying sizes.As the selective breeding continued, the carrots mutated from white or purple to yellow and finally orange.Selective breeding of carrots continued until modern times to improve their flavor and color.The French managed to create wild strawberries that were 15 to 20 times their normal size, but they were still incredibly small. .

6 Man-Made Things You Totally Thought Were 'Natural'

When European settlers stumbled upon the lush Amazonian wonderlands, they had no idea that the natural cornucopia about them had been meticulously landscaped by mysterious peoples not long gone who had been devastated by disease and internecine wars.Researchers have found the remains of ancient agriculture, moats, canals, dams, artificial ponds for fishing, and even a Jamba Juice ... probably!Large patches of rainforest are covered in a man-made fertilizer called terra preta -- an extremely nutrient-rich "superdirt," the precise recipe of which we're still trying to figure out. .

Why "Garlic Breath" Is a Sign of Good Health for Men

And, while not every nutritional claim has stood the test of time, research actually has proven alliums to be effective at improving cardiovascular health and reducing risk of all-site cancers (especially those cancers effecting reproductive and digestive organs).Recently, researchers have taken an interest in allium vegetables’ role in boosting prostate health and preventing prostate cancer.According to the American Cancer Society, an estimated 1 in 7 men will be diagnosed with prostate cancer during his lifetime.Currently, researchers are looking into how these compounds may help kill off prostate cancer cells.The bad breath is a reminder that the allium vegetables are enhancing your health. .

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