Natural News Blogs 7 Benefits of Coconut Water You Probably Don’t Know » Natural News Blogs

 

7 Benefits of Coconut Water You Probably Don’t Know

Coconut water, this low-fat health drink has been gaining popularity since many years and it’s a wise choice, as it’s cholesterol free, 99% fat-free, low in carbs and been considered as one of the healthiest foods. It’s recommended that you drink coconut water regularly, for your overall health and energy for the body, choose fresh young coconuts in the local markets for the best benefits, and remember, the fresher the coconut water, the better, as it rapidly loses its nutritional value once exposed to air.

Here are 7 benefits of coconut water that explain why it has become so popular:

  • Reduces blood pressure

According to research, coconut water helps reduce the risk of heart attacks by lowering high blood pressure, this is because of the unique nutritional content of coconut water, it’s rich in vitamin C, potassium and magnesium, which are linked to reduce the high blood pressure levels.

  • Aids Weight Loss

As mentioned above, coconut water is cholesterol free, 99% fat-free,low in carbs and a cup of coconut water contains only 46 calories. So if you want to lose more pounds, add coconut water in your diet chart. As it is packed with fiber, it also makes you feel full and reduce cravings.

  • Boosts the immune system

Coconut water is packed with vitamins and types of nutrients such as niacin, thiamin, folates and pyridoxine, all of which are essential to increase your body’s immune system and fight infections.

  • Relieves cold or flu

Hydrating is important when you get a cold or flu, and to keep proper hydrated, the body requires electrolytes, coconut water contain all five electrolytes your body needs,including potassium, it contains more potassium than other sports drinks, and once you’re more hydrated, you’ll feel better.

  • Keeps your skin youthful

Many beauty products such as creams, shampoos and conditioners with coconut extract are more effective, because coconut water is packed with antioxidants, which help to moisturize your skin from inside and slow the aging process. And apply coconut water on your face can help relieve the acne, pimple and other issues on the surface of your skin.

  • It’s good for diabetes patients

Coconut water has a lot of nutrients that are very helpful for diabetics, it helps to widen blood vessels to make blood flowing more smoothly. Besides, it contains several antioxidants, minerals and omega 3 fatty acids which are all important factors in diabetes management.

  • Cures a hangover

Many people believe that coconut water can cure a hangover, and for good reason. As alcohol robs your body of water, coconut water is very good for dehydration, drink it will enable your body and mind to function properly. Plus, you’ve got rid of minerals such as magnesium and potassium by passing lots of water, and coconut water is enriched with these minerals.

More from Alex Jordon:

6 Best Detox Foods You Should Start Eating

7 Fruits With Highest Calories

Diabetes: 10 Tips to Lose Weight without Losing Minds

4 amazing uses for aloe vera – NaturalNews.com

 

4 amazing uses for aloe vera

Wednesday, July 09, 2014 by: Michael Ravensthorpe
Tags: aloe vera, sunburn, skin care

(NaturalNews) Aloe vera (“true aloe”) is the best-known species of the aloe genus, which is native to Africa and certain parts of the Middle East. Renowned for its medicinal properties, aloe vera has been utilized for thousands of years to treat numerous medical conditions ranging from skin irritations and herpes to constipation and diabetes. Indeed, this succulent and mucilaginous plant was one of the most frequently prescribed medicines throughout the 18th and 19th centuries.

For the most part, aloe vera remains just as popular in the 21st century. Its green, spear-shaped leaves are a rich source of disease-fighting vitamins and minerals, and it is a common ingredient in countless cosmetic products. Due to its incomparable versatility, however, aloe vera has far more uses than most people realize.

Shaving gel

Aloe vera is a perfect natural substitute for those awful, chemical-laden shaving gels and creams found in drug stores. Firstly, the plant consists of approximately 95 percent water, so it provides a nice, slippery surface that allows for a pleasant, close shave. Secondly, it is packed with anti-inflammatory enzymes, making it good for treating shaving nicks and rashes. Lastly, it moisturizes and nourishes the skin, leaving it feeling soft and rejuvenated. You can use aloe vera gel alone for this purpose, or mix it with other skin-friendly ingredients, such as almond oil or eucalyptus oil, for an even more luxurious shave.

Treats bad breath

Bad breath, or halitosis, is a common medical condition that affects an estimated 1 in 4 people on a regular basis. Though commercial toothpastes and mouthwashes can help treat it, their aggressive and unnatural ingredients often leave a lot to be desired. Instead, consider aloe vera. Aside from being a potent antibacterial, aloe contains an anti-inflammatory compound named beta-Sisterol that is known to soothe acid indigestion, which (along with oral bacteria) is a common cause of bad breath.

Though aloe vera does work alone as a mouthwash and toothpaste, mixing it with baking soda seems to have a particularly powerful effect. Aloe vera oil can also be used for oil pulling, the ancient Ayurvedic practice of cleansing the mouth by swishing oil around it for between 15 and 20 minutes.

Makeup remover

Unlike commercial makeup removers, which often contain harsh chemicals that dehydrate the skin, aloe vera gel is a natural and gentle way to remove makeup (including makeup around the eye, where the skin is most delicate). Simply squeeze a dollop of the gel onto a cotton ball and gently rub the makeup from your face. Incidentally, refrigerated cotton balls soaked in aloe vera make an excellent compress for tired and puffy eyes.

Treats sunburn

Aloe vera’s benefits as a skin moisturizer are well-known, but it is often overlooked as a sunburn remedy. Yes, due to its cooling and hydrating properties, aloe vera is very effective at treating sun-damaged skin. Apply the gel or oil onto the affected area and leave it to soak. The aloe will act as protective layer atop the skin and allow it to replenish its moisture (hydrated skin recovers faster from sunburn than dry skin).

Sources for this article include:

http://www.twineagles.org/medicinal-uses-of-aloe-vera.html

http://www.mindbodygreen.com/0-5880/5-Awesome-Uses-for-Aloe-Vera.html

http://science.naturalnews.com/aloe_vera.html

About the author:
Michael Ravensthorpe is an independent writer whose research interests include nutrition, alternative medicine, and bushcraft. He is the creator of the website, Spiritfoods, through which he promotes the world’s healthiest foods.

5 Foods and Herbs for Healing Cancer » Natural News Blogs

5 Foods and Herbs for Healing Cancer

Much research has been done on cancer treatments in recent decades to improve therapies for the millions of Americans who are fighting this disease. What some may not be aware of, however, is that many foods and herbs have demonstrated potent anti-cancer properties and can improve both longevity and quality of life. Five of these are discussed below.

Sea Vegetables
Popular in Asia, sea vegetables such as kombu, kelp and nori (the seaweed best known in the preparation of sushi dishes) have all demonstrated remarkable abilities to fight cancer. They are a rich source of natural iodine, a deficiency of which has shown up in many ovarian and breast cancer patients. They also alkalize the body with high levels of calcium and potassium: the alkaline environment is very unfriendly to cancer cells.

Algae
Consumption of algae has been commonplace in Africa and Asia for generations, and the publicity received in recent years for the remarkable properties of algae like chlorella and spirulina has introduced it to the West. Algae are wonderful detoxifiers that can remove heavy metals from the body and strengthen the immune system by encouraging the growth of beneficial bacteria. They are also rich in Vitamins A, B, C, D, E and K as well as minerals like iron, zinc and magnesium. In addition, they contain incredibly potent antioxidants like beta-carotene which are renowned for their cancer-fighting power.

Cruciferous Vegetables
Cruciferous vegetables include cabbages, broccoli and cauliflower and are another powerful and natural way to fight cancer. Vegetables from this family all contain sulforaphane, a phytochemical that is able to detoxify cancer-causing agents before they are able to damage healthy cells; it also contains chemicals which believe help activate enzymes that detoxify the body. Inclusion of these vegetables in the diet is believed to lower the risk for cancer and halt the growth of tumors in the breast, female reproductive tract, colon, liver and lung.

Medicinal Mushrooms
Mushrooms like reishi and chaga also have the ability to fight cancer; this is due to the fact that they contain a rich array of active compounds including polysaccharides (a complex carbohydrate which can boost the immune system), polyphenols (molecules that are strong anti-oxidants), as well as flavonoids, folates, carotenoids and various enzymes and organic acids. This combination packs quite a powerful punch and have drawn the interest of researchers and oncologists. One recent study showed that regular inclusion of reishi in the diet did in fact prohibit the growth and proliferation of tumors.

Aloe Vera
Most people are aware of aloe vera as a topical medicine only, but when taken orally, its polysaccharides have been proven to modulate the immune system and fight the formation and growth of cancerous tumors. One study published in International Immunopharmacology found that these polysaccharides were able to stimulate the production of nitric oxide, which inhibits tumors. Aloe vera is also rich in minerals, vitamins, amino acids and phytochemicals that can eliminate bacteria, viruses and fungi from the body. This can make it a powerful tool for the body to use when fighting cancer.

A diet which includes any or all of the following foods does more than just boost the health. It nourishes the immune system and can help those battling cancer to live longer and have a better quality of life.

A List of Summer Picnic Bowls – 101 Cookbooks

A List of Summer Picnic Bowls

This coming weekend I’m planning a break from the fog. If all goes well, there will be sun-bright days, star-lit skies, pine trees, bare feet, and eating outdoors. There will be a river. There will be a grill. There will be a cabin. All the necessary components for California mountain summering. I’m incredibly excited. As soon as we solidified our plans I started going through my archives looking for ideas for good picnic-style salads to make, and found myself drafting a list of contenders. It occurred to me that it might be helpful to post the list here as well. Most of these salads are the sort that can be prepped, in large part, ahead of time. And they’re all meant to be served family-style as part of a larger spread. I hope it’s helpful. Here’s to long weekends, long days, and summer adventures. xo -h

 

Mung Yoga Bowl – The kind of bowl that keeps you strong – herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.

 

California Barley Bowl – Plump barley grains tossed with sprouts (or greens), nuts, avocado, a bit of cheese – all dolloped with a simple yogurt sauce.

 

Avocado Salad – thinly sliced avocado arranged over simple lentils, drizzled with oregano oil, toasted hazelnuts, and chives.

 

Roasted Vegetable Orzo – Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing. For summer you can swap in seasonal squash or vegetables in place of the delicata.

 

Coconut Corn Salad – SImple. Butter a skillet add corn, fresh thyme, red onions, toasted almonds and coconut, and finish with a squeeze of lemon or lime juice.

 

Yellow Bean Salad – A summer yellow bean salad with a green chile-spiked, cilantro-flecked, and coconut milk dressing, toasted pepitas, and (if you want to make a meal of it) pan-fried tofu.

 

Heirloom Tomato Salad – A favorite tomato salad, made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives.

 

Ginger Soba Noodles – Soba noodles tossed with a creamy-ginger dressing and topped with crispy tofu, tarragon, and toasted delicata squash seeds.

Shaved Fennel Salad – Shaved fennel, arugula, zucchini coins, feta, toasted almonds.

 

Buttermilk Farro Salad – Farro with shaved radishes, zucchini, and fennel tossed with a tangy herbed buttermilk vinaigrette.

Why a Brisk Walk Is Better – NYTimes.com

Walking, fast or slow, is wonderful exercise. But now a first-of-its-kind study shows that to get the most health benefits from walking, many of us need to pick up the pace.

The findings stem from a new analysis of the National Walkers’ Health Study, a large database of information maintained at the Lawrence Berkeley National Laboratory about thousands of middle-age men and women who walk regularly for exercise. Recruited beginning in 1998 at walking events and from lists of subscribers to walking-related publications, these volunteers filled out a lengthy survey about their typical walking distance and pace, as well as their health history and habits.

As most of us would likely guess, walking is the most popular physical activity in America. But people who walk for exercise do so at wildly varying speeds and intensities. Some stroll at a leisurely 2 miles per hour, which is low-intensity exercise. Others zip along at twice that pace or better, resulting in a sweatier workout.

Exercise guidelines generally suggest that for health purposes, people should engage in 30 minutes of moderate-intensity activity most days of the week. For walkers, a moderately intense pace would probably be about 15 or 16 minutes per mile.

It has generally been assumed that if people walk more slowly but expend the same total energy as brisk walkers — meaning that they spend more time walking — they should gain the same health benefits. But few large-scale studies have directly compared the impact of moderate- and light-intensity walking, especially in terms of longevity.

To do so, Paul T. Williams, a statistician at Lawrence Berkeley National Laboratory, gathered data about 7,374 male and 31,607 female participants from the walkers’ health study, who represented almost every speed of fitness walker, from sluggish to swift. His findings were published online this month in PLoS One.

Dr. Williams divided participants into four numerically equal categories, based on their normal pace. Those in Category 1, the fleetest, averaged less than 13.5 minutes per mile, putting them on the cusp of jogging, while those in Category 4, the slowest, strolled at a relatively dilatory 17 minutes or more per mile. The majority of the walkers in this group in fact required at least 20 minutes to complete a mile, and many had a pace of 25 minutes or more per mile. (Interestingly, on average, female walkers were faster than men in all of the categories.)

Next, Dr. Williams cross-referenced his data against that in the essential if somewhat ghoulish National Death Index to determine which of the almost 39,000 walkers had died in the decade or so since they had joined the survey and from what.

It turned out that nearly 2,000 of the walkers had died. More telling, these deaths disproportionately were clustered among the slowest walkers. Those in Category 4 were about 18 percent more likely to have died from any cause than those in the other three categories and were particularly vulnerable to deaths from heart disease and dementia.

Unexpectedly, the death rate remained high among the slowest walkers, even if they met or exceeded the standard exercise guidelines and expended as much energy per day as someone walking briskly for 30 minutes. This effect was most pronounced among the slowest of the slow walkers, whose pace was 24 minutes per mile or higher. They were 44 percent more likely to have died than walkers who moved faster, even if they met the exercise guidelines.

One important inference of these statistics is that intensity matters, if you are walking for health. “Our results do suggest that there is a significant health benefit to pursuing a faster pace,” Dr. Williams said. Pushing your body, he said, appears to cause favorable physiological changes that milder exercise doesn’t replicate.

But there are nuances and caveats to that conclusion. The slowest walkers may have harbored underlying health conditions that predisposed them to both a tentative walking pace and early death. But that possibility underscores a subtle takeaway of the new study, Dr. Williams said. Measuring your walking speed, he pointed out, could provide a barometer of your health status.

So check yours, your spouse’s or perhaps your parents’ pace. The process is easy. Simply find a 400-meter track and, using a stopwatch, have everyone walk at his or her normal speed. If a circuit of the track takes someone 6 minutes or more, that person’s pace is 24 minutes per mile or slower, and he or she might consider consulting a doctor about possible health issues, Dr. Williams said.

Then, with medical clearance, the slow walkers probably should try ramping up their speed, gradually.

The most encouraging news embedded in the new study is that longevity rises with small improvements in pace. The walkers in Category 3, for instance, moved at a speed only a minute or so faster per mile than some of those in the slowest group, but they enjoyed a significant reduction in their risk of dying prematurely.

B. regards

KS

awakening the inner pharmacy Spirituality | Yogitimes.com

More than 5,000 years ago, ancient yogic seers discovered the mind’s infinite capacity to heal the body. They understood that we are all inextricably woven from the fabric of the natural world and therefore have unlimited access to the intelligence, energy, joy, abundance and health of the universe.

A powerful way to cultivate the mind’s intrinsic healing power is by nourishing the five senses. Just as the body’s tissues are made from the food we eat, our mind is created from the sensory input we take in. By surrounding ourselves with nurturing sensory experiences rather than toxic ones, we will experience greater vitality and well-being.

Therapeutic Sounds

Every sound has a physiological effect. When we listen to a beautiful piece of music or the sound of waves crashing on a shore, our body produces chemicals that make us feel joyful and support health and wholeness. On the other hand, when we’re subjected to noise pollution, we may become tired, irritable and stressed.

You can experiment with music and sound to create your own acoustic therapy. In general, if you’re feeling sluggish, listening to rock and roll, passionate classical pieces and rap music can invigorate you. For someone who is feeling angry or overheated, nature sounds such as falling rain are calming. Gregorian chants and soothing New Age songs can alleviate anxiety. Since we each have a unique response to different types of music, the key is to tune in to your body and discover which sounds are healing and inspiring for you.

Healing Touch

We all need loving physical contact to stay healthy. In fact, as mammals, human beings are born with the need to touch and be touched. Regular massage and therapeutic touch lead to greater immune function, improved circulation and more restful sleep. In addition to receiving professional massage treatments, you can give yourself the gift of a daily self-massage, which also provides numerous healing benefits.

Uplifting Sights

The visual impressions you take in profoundly affect your body, mind and emotions. Watching violence in movies or on television activates the body’s stress response, while viewing beautiful images such as a sunset or your child’s face causes your body to produce soothing, pleasure-enhancing neurochemicals.

Seeking out nourishing sights is as important for your health as nutritious food, so begin to surround yourself with uplifting images rather than toxic ones. When you watch the clouds drift by, look at an amazing painting, or enjoy a brilliant bouquet of flowers, you cultivate your innate capacity for health and balance.

Vitalizing Tastes

In Ayurveda, food is categorized into six tastes: sweet, sour, salty, pungent, bitter and astringent. If you include the six tastes in a meal, you’ll receive the nutrients you need and you’ll feel completely satisfied and energized. On the other hand, if one or more of the tastes are missing from a meal, you may feel full but unsatisfied and find yourself snacking two hours later.

Healing Aromas

Olfaction is our most primitive sense, connecting us directly with our memories and feelings. Scientific research shows that smells have the power to soothe, energize and relax. When we smell a substance, we’re actually absorbing some of its molecules, making aromatherapy a form of natural medicine. Here are some specific suggestions for balancing fragrances:

Invigorating: Lemon, Orange, Clove, Cinnamon.

Cooling: Jasmine, Mint, Lime, Rose

Calming: Lavender, Vanilla, Sandalwood, Neroli

You can also use a process known as neuro-associative conditioning to consciously link a healing response to a given smell. Begin by choosing an aroma you especially like and inhale it whenever you’re feeling relaxed, peaceful or happy; your body will begin to associate pleasurable feelings with the smell. Before long, just a faint whiff of the fragrance will trigger a healing response in your physiology.

By making conscious choices about the sensory impressions you ingest, you will invigorate the inner pharmacy of your mind and body and you’ll awaken your natural vitality and enthusiasm.

Natural News Blogs Natural vs GMO vs Organic » Natural News Blogs

Natural vs GMO vs Organic
image

When we shop, what we purchase is our “vote”. That buy, tells a company we want that product; even though you may not know you have bought an unhealthy product. This is how companies promote their product the most, no matter how good or bad it is; if it’s purchased frequently then it makes them money!

Please Read below and reconsider your purchases:

“Natural” the term by itself generally is conventionally grown. The word “Natural” means it has just become a ‘sale method’ used by the company to make the public think that these products are good for you! Always read the labels, if there are a lot of names and additives you do not understand; like dyes, chemicals or forms of sugar—then it’s not going to be healthy! Sometimes these foods come from GMO seeds or animals treated with drugs or bad feed which they would never tell you! Many companies will feed you anything with the term, “Natural”, to help increase their profits.

Genetically Modified Organisms (GMO) means that the seeds used to grow that food have been changed, the “Genes” or the DNA in the seed, was modified by inserting a gene from another family of organisms or to add a chemical/pesticide. So—who wants DNA from a fish, maybe if you want to grow fins, or perhaps sheep DNA, only if you want to grow wooly hair! What makes this unhealthy for our bodies is that your body, your cells, do not recognize this as food and it confuses the cells. This confusion to our cells can bring about abnormal disease results. For instance, allergies will appear because cells in the immune system mistake the substance as an outsider, it attacks and builds up antibodies against that bad DNA. Or the GMO seed can cause abnormal growth since our cells are pre- programmed and not knowing what else to do with invaders will grow a wall around it as a form of protection. This would be the cells normal behavior but it may start a tumor or a blockage depending on where it is in the body. So I question; do you really think you want to eat this?

Organic is a very popular but misunderstood word. Organic means food grown with no chemicals, no pesticides, no GMO seeds and if its meat, fish or chicken it also includes no hormones and no antibiotics.

Yes, it can be a little more expensive but organic is much safer, it contains more healing power; for it is much more nutritious than natural, conventional or GMO.

Additionally, that means you are not eating empty calories, so actually, your saving money in the process per a European Study in 2008 which found organic fruits and vegetables contain 40% more disease fighting compounds and antioxidants than conventional equivalents. In organic milk the Omega 3’s are 68% higher. Other studies confirm organic grown foods have more Vitamin C, iron and mineral content plus three times a higher quality protein.

All this means is that if it is Organic it’s a higher nutrient content per calorie, per serving and per dollar; besides it‘s tastier, fresher and has more flavor!

Do remember when you read conflicting study results to ask yourself who funded this study and was it a good study! Many of these quote studies are done with questionable parameters and also fudged—I am sure that you realize results need to be in the best interest of the funded company; so what if they are lying to the general public!

Amy Dean, DO, founder of EcoLogical Internal Medicine in Ann Arbor Mich. and President of American Academy of Environmental Medicine says that even though GMO’s have not been studied on humans, its animal studies (closest to our type of body system), shows that they cause changes in the immune system, disrupt fertility and even trigger aggression and anger. She has seen many patients with very similar reactions. Too to many to be just coincidental. Dean recommends avoiding them by eating organic or foods labeled as non-GMO as much as possible.

How to tell if it’s Organic:

General Key Codes at the Supermarkets:

  • Organically grown—code # starts with 9 and has 5 digits
  • Conventional grown—code # starts with 4 and has 4 digits
  • GMO grown—code # starts with 8 and has 5 digits

Local Farmers Markets have started up everywhere. This is the best way to be sure of how your fruits, vegetables and meats were grown, best bargains, most nutritious and the freshest. Here market produce is in most cases, just picked that morning or the day before and are in their highest nutritious state. In comparison to your grocery store which has stored, shipped and packed produce picked many days and weeks ahead, so naturally at much lower nutritious state by the time you buy!

Talk to the farmer himself to find out growing methods many are organic but not certified (due to high cost of certification), and others may be certified organic, but all are superior for health. Supporting your local farmers also helps your local community.

So please start voting where it counts, when you purchase your food!

Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under : The Salt : NPR

Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under
Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with.Enlarge image

Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with.

Courtesy of Rain Crow Ranch

Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn’t traditionally think of grass-fed beef as top-quality.

George Siemon, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.

Today, Siemon says, grass-fed has grown beyond that. “It has a naturalness that seems to attract the mainstream market,” he says.

But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you’ll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.

Patricia Whisnant knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country’s largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. “They roam around; they actually live a life that’s behaviorally and biologically appropriate for that ruminant animal,” says Whisnant.

The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.

That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. “They said, ‘We’re sorry, you can’t match that price, so we’re going with them,’ ” Whisnant recalls.

Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. “We probably import maybe 3 percent. The rest is regional, local; that’s what we really push for,” he says.

But you’ll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There’s also a lot of grass-fed beef coming in from Uruguay and Brazil.

So why does the U.S., the world’s biggest beef producer, have to go abroad to find enough of the grass-fed variety?

Curt Lacy, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn’t. So in Australia, as long as there’s water, there’s grass year-round.

And then there’s the issue of land. “If you’re going to finish animals on grass, it takes more land,” Lacy says. Grassland in Australia is relatively cheap and plentiful, and there’s not much else you can do with a lot of it, apart from grazing animals.

As a result, Australian grass-fed cattle operations are really big. In fact, they’re the mainstream. Seventy percent of Australia’s beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.

On Monday, the U.S. company Cargill announced a new deal with Australia’s second-biggest beef producer — a company called Tey’s. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.

Grass-fed-beef producer Whisnant says she still has one big advantage. “We have a story behind what we sell,” she says. It’s a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.

And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They’re also selling meat via the Internet. Maybe someday, American grass-fed beef won’t seem quite so expensive, compared with the Australian competition.

Most people think they eat better than almost everyone else, survey reveals | MNN – Mother Nature Network

Each year, the International Food Information Council Foundation (IFIC) conducts a food and health survey to assess Americans’ evolving attitudes about food and health. For 2013, the poll focused on the dynamic between what people think and what they do; the results of the poll offer some interesting insights.

“This year, the Food & Health Survey examined the intersection between consumers’ beliefs and their actions, and some of the results are surprising,” said Marianne Smith Edge, senior vice president for nutrition and food safety at the IFIC Foundation. “Our findings clearly reveal a control gap when it comes to nutrition and health. People think it’s quite possible to control their weight, diet and level of physical activity, yet many are falling short in their own lives and recognize that it’s easier said than done.”

In the survey, participants were asked to assign their diets a letter grade from A to F. The average grade they gave themselves was B-minus; when asked to grade the diet of the average American, they assigned a C-minus — an indication that, on average, most people think they’re eating a full grade better than most everybody else.

When it comes to having control over the level of physical activity, healthfulness of their diet and weight, the gaps are wide. For example, 90 percent of respondents say it’s possible to have “a great deal of control” or “complete control” over their level of physical activity, yet only 65 percent are actually trying to take that control.

And what’s preventing people from addressing their physical activity and diet? Sixty-four percent cite a lack of willpower, 60 percent say a dislike of exercise, 54 percent note the perceived high cost of healthful food, and 51 percent cite slow progress as the reasons they are not taking control of these factors.

But that’s not to say that weight isn’t important to the people surveyed; more than half of them (56 percent) agreed that they would rather lose $1,000 than gain 20 pounds.

[tag Most people think they eat better than]

Why Do We Eat Junk Food When We’re Anxious? – WSJ.com

The pantheon of science includes individuals who have made enormous contributions to human health—the likes of Pasteur and Salk. A pedestal in that temple awaits the scientist who solves the following mystery: Why do we eat junk food when we feel unloved?

[image]Oliver Munday

This isn’t a silly question, certainly not during September, which happens to be National Childhood Obesity Awareness Month. There’s an epidemic of obesity-related health problems, with adult-onset diabetes leading the way throughout the world. The fact that we eat when we’re not actually hungry contributes a lot to this problem.

So why do we do it? It can be because everyone around us is eating. Or because food ads can be so persuasive. Or because we want to bankrupt a hated party host by eating all his Cheetos.

One of the best-understood examples of non-nutritive eating is the fact that stress tends to make us eat more. It makes sense psychologically, in that the people most prone to stress eating are those most actively restricting food intake the rest of the time: When the going gets tough and they need to be nice to themselves, this is how they ease up. They prefer to eat fats and carbs. If the boss is a creep, why not run wild on the chocolate-covered walrus blubber?

But we can’t trace these habits merely to the complexities of the human psyche, because it’s not just humans who exhibit them. Stress a lab rat by, let’s say, putting an unknown rat in its cage, and it will eat more and show a stronger preference for high-fat/high-carb options than usual.

This phenomenon’s occurrence in many species makes evolutionary sense. For 99% of animals, stress involves a major burst of energy use as they, say, run for their lives. Afterward, the body stimulates appetite, especially for high-density calories, to rebuild depleted energy stores. But we smart, neurotic humans keep turning the stress-response on for purely psychological reasons, putting our bodies repeatedly into the restocking mode.

Scientists are beginning to understand how this stress-related junk-food craving works. Stress increases the release of “endogenous opioids” in some brain regions. These neurotransmitters resemble opiates in their structure and addictive properties (and opiates work by stimulating the receptors that evolved for responding to the brain’s opioids). This helps to account for the hugely reinforcing properties of junk food at such times.

Stress also activates the “endocannabinoid” system in the brain. Yes, there’s a class of chemicals in the brain that resemble the ingredient in cannabis that famously links pot to getting the munchies. And stress activates another brain chemical called neuropeptide Y that can stimulate the craving for fat and sugar.

The most fundamental mechanism to explain this stress effect is that comfort food is, well, comforting. As first demonstrated by Mary Dallman and colleagues at the University of California, San Francisco, working with lab rats, fat and carbs stimulate reward systems in the brain, thereby turning off the body’s hormonal stress-response.

It may seem unlikely that one type of pleasure works to offset the effects of a very different source of displeasure. Why should fat-laced rat chow lessen angst about a new cage mate? Yet we regularly make much bigger leaps. Burdened with unrequited love? Shopping often helps. Roiled with existential despair? Bach might do the trick. The common currency of reward in the brain makes for all sorts of unlikely ports in a storm.

But despite the varied possibilities of sources of comfort, some exert particularly strong primal pulls—to the detriment of our health. It is a sign of our evolutionary legacy that, at the end of a stressful day, far fewer of us will seek solace in the poetry of Robert Frost than in a pint of double fudge brownie ice cream.

KS