Gratitude

Thank-you so much for all that attended last nights seminar. There was tons of information, and I hope people left feeling inspired and not too overwhemled! I knew I would not get through all the stuff I wanted to talk about, my plan is to have a part 2 to the session in september and then we can focus on the things we really want to try avoid in our food and cosmetic products.
I wanted to summarize some key things and leave you with some of the statistics I mentioned last night.
1. Aim for Vegetarian Meals: higher in vitamins, minerals, phytonutrients and anti-oxidants. Less environmental chemicals as they are lower on the food chain.
2. Alkalanize your diet: Eat Geens!!
3. Stabalize Blood Sugar levels: remember about glycemic index and coupling foods that are higher GI foods with some fiber, protein or fat.
4. Eat High Fiber Foods
5. Assess for food sensitivities

Facts:

1. A 2004 sudy evaluated USDA food composition data of 43 garden crops between 1950 and 1999 show that as a group the vegetables contained:

• 16% less calcium
• 9% less phosphorus
• 15% less iron
• Protein down 6%,
• Vitamin B2 down 38%
• Vitamin C down 15%

2. Study:
http://depthome.brooklyn.cuny.edu/anthro/faculty/mitrovic/davis_2009_food_nutrient.pdf
looked at declining nutritional values and came to the following conclusion: “Recent studies of historical nutrient content data for fruits and vegetables spanning 50 to 70 years show apparent median declines of 5% to 40% or more in minerals, vitamins, and protein in groups of foods, especially in vegetables.”

3. By choosing five servings of fruit and vegetables a day from the clean list, most people can lower the volume of pesticides they consume daily by 92%, the report says. A study by Harvard School of Public Health found children exposed to pesticides had a higher risk of developing attention deficit hyperactivity disorder.

4. In a study of over 1,200 men conducted at the Fred Hutchinson Cancer Research Center in Seattle, WA, men eating 28 servings of vegetables a week had a 35% lower risk of prostate cancer, but those consuming just 3 or more servings of cruciferous vegetables each week had a 44% lower prostate cancer risk.

Here are a few pictures from the night!