According to Smithsonian Magazine, we've been genetically modifying a majority of our food staples, including kale, for centuries (technically speaking).Smithsonian Magazine notes that kale — an essential on any basic bitch's grocery list — is actually distant relative of wild cabbage.Smithsonian notes that after breeding a mutated variety of the cabbage with "plants with desired genetic traits," kale was born.Grapefruits, a fruit recently made popular for its "DTF" properties, are actually the result of what happens when you cross an orange with a pomelo, literally.Oh, and yes, almonds of the bitter variety still exist, but fortunately they're only used for oil (the process for which removes the poison). .

Sorry Hipsters, That Organic Kale Is a Genetically Modified Food

With the aid of genetic engineering, we have created corn, soybeans, cotton and other crops with specific genes that help them resist pests, diseases and herbicides.They also point to the ability of GMOs to prevent diseases from ruining entire industries, such as Hawaiian papayas and Florida oranges.Detractors argue that GMOs raise a number of thorny issues, from medical safety to environmental protection to lax regulations and corporate control of the food supply.Some 10,000 years ago, our ancestors picked tiny berries, collected bitter plants and hunted sinewy game, because these are the foods that occurred naturally in the wild.Then came agriculture, and with it the eventual realization that farmers could selectively breed animals and plants to be bigger, hardier and easier to manage.Some of these cabbages had a mutation for longer, curlier leaves, and plants with the desired genetic traits were bred together until they became a new subspecies, kale.As Jared Diamond writes in Guns, Germs and Steel, at some point in history, some almond trees developed a mutation so that they lacked the cyanide-producing chemicals.Over thousands of years, farmers in North America selectively bred teosinte to have a single tall stalk and large ears with soft kernels that stay on the cob, ready for us to eat.Unfortunately, this fixation on uniform corn has led to steep declines in the crop's genetic diversity, which may spell trouble for farms facing challenges due to pests and climate shifts.In the process, they also lost some of the genes that create sugars and antioxidants, leaving us with a tomato that’s lustrous on the outside, lackluster on the inside. .

News Flash: Your “Organic” Kale Has Been Genetically Modified

Many of the health-conscious folks out there search high and low for non-GMO offerings at supermarkets and shell out big bucks for the items on their totally organic shopping lists because it’s common to presume that “all natural” is the best possible way to take your food.Back in the day—let’s say 10,000 years ago—our ancestors picked berries you’d consider tiny, gathered plants you’d consider bitter and hunted game you’d consider skinny.For instance, kale is derived from a wild cabbage called Brassica oleracea, along with other veggies like broccoli, cauliflower and brussels sprouts. .

The use of natural media amendments to produce kale enhanced

Mono and polyunsaturated fatty acids, diglycerides, galactolipids and phytosterols were the targeted functional lipids evaluated in this study.The literature is replete with documented evidences that demonstrate the effectiveness of functional lipids in modulating human physiology and reducing the susceptibility to heart diseases, obesity, depression, atopic dermatitis, Alzheimer’s and Parkinson’s disease15,23.Natural amended media alter the total fatty acid composition of Kale cultivated under control environmental (greenhouse) conditions.One-way ANOVA showing altered Kale functional lipids segregated in (C) quadrant 1 (Q1) and (D) Q3 of correlation circle or biplot following principal component analysis.All the natural amended media evaluated in this study were observed to be effective in modulating the level of functional lipids present in kale (Fig.The biggest overall effect of the natural media amendments appears to be on the delta 9 desaturase enzyme that catalyzes the desaturation of the C18:0 into C18:1 fatty acid.Conversely, only volcanic minerals amended media was effective in enhancing the level of total C18:2n6 fatty acids in kale (Fig.The higher N content and electrical conductivity present in vermicast33 suggests this amendment had the highest concentrations of ions in solution, which appeared to stimulate the production of C18:1n9 and C16:3n3 fatty acids in kale.The findings presented in this work demonstrate that natural amended media, particularly dry vermicast, could be very effective in enhancing the level of n3 fatty acids (C16:3n3) content in kale.Natural amended media alter the diglycerides (DG) composition of Kale cultivated under control environmental (greenhouse) conditions.One-way ANOVA showing altered Kale functional lipids segregated in (C) quadrant 1 (Q1) and (D) Q3 of the correlation circle or biplot following principal component analysis.Ammonium adducts [M + NH 4 ]+ of DG molecular species were identified using neutral loss of 35 Da in HESI-MS positive mode following lipid class separation using C30 reverse phase chromatography.Dry vermicast and volcanic mineral amendments were able to modulate the accumulation of DG in kale, while potassium humate was less efficacious (Fig.The findings presented in this work demonstrate the potential of naturally amended media to enhance both the quality and accumulation of diglycerides in kale cultivated under greenhouse conditions.The most abundant molecular species enhanced in the DG and galactolipid classes in kale plants grown in potassium humate (orange) vermicast (green) and volcanic mineral (blue) media amendments are shown.This could be very beneficial in the context of population health, considering the role of diglycerides in suppressing obesity, one of the growing problem worldwide associated with an increased risk for having heart diseases, diabetes mellitus, hypertension and some forms of cancers21.Taking these into consideration, it appears the use of natural amended media particularly, dry vermicast and volcanic minerals could be a useful approach to produce kale plants with enhanced levels of diglycerides.Cumulatively, their contributions to the total polyunsaturated fatty acid content in kale galactolipids were observed to be over 85%, except in SQDG (Fig.Natural amended media alter the monogalactosylmonoacylglycerides (MGMG) composition of Kale cultivated under control environmental (greenhouse) conditions.One-way ANOVA showing altered Kale functional lipids segregated in (C) quadrants 1 & 2 (Q1 & Q2) and (D) Q3 of correlation circle or biplot following principal component analysis.Natural amended media alter the sulfoquinovosyldiacylglycerides (SQDG) composition of Kale cultivated under control environmental (greenhouse) conditions.One-way ANOVA showing altered Kale functional lipids segregated in (C) quadrants 3 (Q3) and (D) Q4 of correlation circle or biplot following principal component analysis.Deprotonated [M-H]- of SQDG molecular species were identified using a precursor ion scan of m/z 225 in HESI-MS negative mode following lipid class separation using C30 reverse phase chromatography.Natural amended media alter the monogalactosyldiacylglycerides composition of Kale cultivated under control environmental (greenhouse) conditions.One-way ANOVA showing altered Kale functional lipids segregated in (C) quadrants 1 (Q1) and (D) Q3 & Q4 of correlation circle or biplot following principal component analysis.One-way ANOVA showing altered Kale functional lipids segregated in (C) quadrants (Q1), (D) Q3 (E) Q2 of correlation circle or biplot following principal component analysis.Formic acid adducts [M + HCOO]− of DGDG molecular species were identified using a precursor ion scan of m/z 397, 415 in HESI-MS negative mode following lipid class separation using C30 reverse phase chromatography.DGDG molecular were identified using a characteristic fragment ion of m/z 397, 415 in HESI-MS negative mode following lipid class separation using C30 reverse phase chromatography.Several studies have demonstrated the bioactivities of galactolipids from vegetables as important nutraceuticals with documented effects on the treatment or prevention of cancer and anti-inflammatory diseases such as arthritis6,16,36.Consequently, there are several recent patents granted in relation to the application of galactolipids in functional foods, plant medicines, and dietary supplements for the prevention of these diseases6,17,18,19,20.In the current study, we attempted to use natural amended media to alter the levels of galactolipids as functional lipids in kale cultivated under controlled environmental conditions.In addition, the accumulation of monounsaturated fatty acids (C16:1 and C18:1) enriched galactolipids molecular species were observed to increase in kale grown in both potassium humate and dry vermicast treatments (Figs 4D, 5C,D and 6D).Following PCA analysis, volcanic minerals and the control treated plants clustered in the same quadrants of the score and biplots based on their accumulation of galactolipids.It is also interesting to note that the production of kale in volcanic minerals amended media was very effective in altering the level of SQDG molecular species (Fig.The most abundant molecular species enhanced in the galactolipid classes in kale plants grown in potassium humate, vermicast and volcanic mineral amendments are shown in Fig.Collectively, these findings suggest all three natural growing media amendments can be used to enrich the levels of galactolipids in kale plants grown under controlled environment conditions.These results suggest potassium humate seems to stimulate the activities of the glycosyltransferases (SQDG and MGDG synthase) that catalyze the transfer of the sulfoquinovose and monogalactose moieties respectively to DG species containing C18:3 fatty acids.This action possibly accounted for the increase formation of C18:3 enriched SQDG and MGDG molecular species observed in kale grown in potassium humate amended media (Fig.Like potassium humate, both volcanic minerals and dry vermicast appears to also stimulate glycosyltransferase activities during glycolipid synthesis in kale.However, there seems to be a preference for dry vermicast to catalyze the transfer of galactose or sulfoquinovose moieties to C18:3 enriched DG, MGDG or SQDG molecular species; thus accounting for the higher levels of C18:3 enriched molecular species in these classes of galactolipids following cultivation in dry vermicast amended media (Fig.Conversely, volcanic minerals appeared to be less discriminate in catalyzing the transfer of galactose or sulfoquinovose moieties to C18:1, C18:2 or C18:3 enriched molecular species across all lipid classes of galactolipids.This mode of action may account for the increase levels of C18:1, C18:2 or C18:3 enriched molecular species observed in the plants grown with volcanic mineral amendment (Fig.This discovery is very promising in the context of producing vegetable crops under control environmental conditions with enhanced levels of galactolipids as functional ingredients.This is of relevance considering several recent patents being granted for the potential use of the health promotive properties of galactolipids to produce medicinal and functional food products for the prevention or treatment of anti-inflammatory illnesses and cancer6,17,18,19,20.The scientific literature is replete with evidence of phytosterols including beta-sitosterol in decreasing plasma LDL and cholesterol levels; as well as reducing the risk for developing cardiovascular diseases8.The results obtained indicated that natural growing media amendments had very marginal overall effects in altering kale beta-sitosterols under the experimental conditions used in this study (see Supplementary Fig. .

HOW TO USE NATURAL OILS TO MOISTURIZE FACE & BODY

Beakers of sweet almond and safflower, gallons of olive, and tubs of coconut.Pint bottles of lavender essential oil and cups full of sandalwood.By the time I was a teenager working in my parents’ body care and spa product factory, I had learned how to deliver deep, lasting moisture to my skin.Let’s be real: You spend hundreds or thousands of dollars a year on skincare products that only kinda sorta do the job.What goes onto your skin is readily absorbed into your bloodstream, so it’s time you paid heed to what you’re slathering on your face and body.As with any change in your health or skincare regimen, please consult a qualified medical practitioner to assess your skin’s specific needs and challenges.But here’s where things get life-changing: Your skin is only oily because it’s not getting all the moisture it needs, and is over-producing oil to compensate.Give your skin the oil it needs, and it will naturally return to a state of balance.Similar to sweet almond oil but slightly lighter weight, I like to use apricot kernel oil when my facial skin needs a little extra moisturizing, or is feeling a bit sensitive.Lightweight oil that’s high in beta carotene and rich in omega fatty acids.Great for drenching dry or sensitive skin, particularly in colder months.A lightweight oil good for body and face, which is widely accessible in most stores.On clean skin that’s damp or dry, I apply a generous amount of oil.If you intend to apply sunscreen, leave oil off these parts of the body.I keep pure tea tree essential oil on hand to apply directly to active breakouts and pimples.There is a guide to sourcing and using aromatics in Kale & Caramel: Recipes for Body, Heart, and Table. .

Hoosier Hill Farm All Natural Kale powder, 1 lb

Get over 100 single teaspoon servings from one pound of our farm fresh kale powder.Our kale powder is gently dried in low heat to preserve its nutrient composition.Just 1-2 teaspoons of this superfood powder in a daily health drink or smoothie adds a blast of healthy nutrients to your body!The high fiber content of Kale improves the digestive health and protects the colon.The high potassium and low sodium content of Kale makes it an alkaline food and helps those who suffer from acidity and other digestive disorders.Being a cruciferous vegetable, Kale contains sulfur compounds which fight free radicals.All natural dried dark green leaves kale powder.Generally, air dried vegetables double in volume when hydrated. .

Welcome Home, Kale!

Kale is an endangered Kemp’s ridley sea turtle who found a forever home with the Cook Museum in 2020.His wound did not fully heal and created scar tissue and a fistula, a hollow space where food and debris can get trapped and cause infections. .

Natural MD Kitchen: Kale Salad Basics

Kale is loaded with vitamin C, fiber that keeps your elmination healthy, and antioxidant phytochemicals that support your body's own natural detox processes.Natural MD Kitchen: Kale Salad Basics Print Recipe Prep Time 15 minutes Ingredients 1 bunch organic lacinato kale washed and chopped into 1 inch pieces.Optional 2 tbsp freshly grated or cubed parmesan cheese Instructions Once Kale is washed and chopped sprinkle with sea salt and add the olive oil and lemon juice and massage the kale for 5 minutes as demonstrated in the video.Toast the pine nuts gently for 30 seconds or so (stir them constantly and make sure they don’t burn!).1 bunch organic lacinato kale washed and chopped into 1 inch pieces.Optional 2 TBSP freshly grated or cubed parmesan cheese.Toast the pine nuts gently for 30 seconds or so (stir them constantly and make sure they don’t burn!). .

Foods for Your Joints: Cherries, Oatmeal, Salmon, Walnuts, Kale

Exercising, eating a well-balanced diet, and generally taking care of yourself are all keys in keeping your joints moving freely.Other richly colored fruits (such as blueberries, blackberries, and pomegranates) could also deliver similar effects.Red Peppers Red peppers are brimming with vitamin C. Vitamin C helps your body make collagen, which is part of your cartilage, tendons, and ligaments that cushion your joints and hold them together.

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Easy Kale and White Bean Soup

This Kale and White Bean Soup is cozy, hearty, and super simple to make!Full veggies and protein from beans, it is the perfect easy dinner to curl up with at the end of a busy day.…..and typically out of mason jars, because like many legume recipes, it tastes good fresh, but even better as leftovers!And this Kale and White Bean is one of the first soup recipes that I break out to warm up with.So easy, in fact, that I made it from start to finish in under 30 minutes….after an 8 hour work day…while wrangling a 3-year-old….solo…without breaking a sweat….or tears.A single batch makes enough for my family of 3, plus leftovers for the next day’s lunches.However, if you have a large family, a significant crowd to feed, or just like stocking your freezer, this soup is easily doubled (or tripled if you are extra ambitious).If vegetarian and/or vegan isn’t needed, this is a great way to add bonus protein to this soup.If vegetarian and/or vegan isn’t needed, this is a great way to add bonus protein to this soup.And be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded living ideas! .

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