Re: Natural Plant Toxins vs. Synthetic Pesticide (kids and foods)

[Guest guest]

from Tom Cowan's website:

" In the vegetable category, during this period raw vegetables can be introduced

in the

diet. A wide variety of salads can be offered to the child, always including a

dressing made

with olive and flax seed oils. The healthy fats found in avocados can also be

introduced in

this time. By the end of the third year, the diet of the child will look almost

identical to

that of the adults. The exception is that because children have a relative

paucity of the

enzyme that converts B-carotene into vitamin A, children younger than five years

generally do not do well with vegetables. I tell all my parents not to worry

about their

children not liking vegetables, as this is normal in this stage of life. In

fact, because they

are slow in this enzymatic conversion, perhaps it is best left to the cow to do

this

conversion and for the child to eat butter and cream. This is actually probably

more as

nature intended it anyway. "

>

> I've read articles about children's reluctance to eat vegetables, and

> vegetable toxins- but didn't save the links. We just put stuff on their

> plate, and let them eat whatever suits. Interestingly, our daughter with

> the higher lead poisoning has always loved sulfurous vegetables, even

> brussels sprouts. I know that sulfur is involved in the detox pathways,

> and have always hypothesized that she self-selects in that regard.

>

> I have been having conversations with my friend who abhors cilantro about

> whether his body is reacting to its ostensible healing or chelating

> abilites.

>

> Interesting thread.

>

> Desh

>

[Guest guest]

Has anyone read The Yoga of Eating? It helped me to give up eating foods that

didn't taste

good to me. I only ate them because I thought they were " healthy. "

> > Yes, my grandmother, in Tennessee, used to make

> > collard greens and hamhock. I remember we used to put

> > vinegar on it in the end.

> >

> > The question is, are we enhancing something that is

> > good by doing this or disguising something bad

> > (something we shouldn't be eating) when we do this?

>

> Or making something bad into something good?

>

>

>

[Guest guest]

--- <oz4caster@...> wrote:

> > But maybe it's those spices that kill us?

>

--- <slethnobotanist@...> wrote:

> Many spices, in moderation, are excellent health adjuncts to a

> nutritious diet.

,

I like food a little spicy too. Actually, on a per weight basis,

spices are very nutrient dense, for the simple reason that they are

only 5-10 percent water, whereas most non-dehydrated foods are 70-90

percent water. For instance, dried coriander (cilantro) leaves have

4,466 mg/100g potassium and basil has 2,113 mg/100g. Coriander spice

also has 567 mg/100g vitamin C and 11 mg/100g niacin. Basil, sage,

and thyme all have 1,715 mcg/100g vitamin K1.

But the nutrients only add up to maybe 10 percent of the spices by

weight. It's probably the remainder that's toxic

> " The individual who can do something that the world wants will, in

> the end, make his way regardless of race. "

> - Booker T. Washington (1856–1915)

Hmmm ... kinda reminds me of Obama

[Guest guest]

-

> Actually, on a per weight basis,

> spices are very nutrient dense, for the simple reason that they are

> only 5-10 percent water, whereas most non-dehydrated foods are 70-90

> percent water.

Yeah, but people generally eat smaller quantities of spices, so in

their case, it probably makes more sense to consider nutrients-per-

serving than nutrients-per-100g.

-

[Guest guest]

--- Idol <Idol@...> wrote:

> Yeah, but people generally eat smaller quantities of spices, so in

> their case, it probably makes more sense to consider nutrients-per-

> serving than nutrients-per-100g.

You're exactly right . But if you eat a lot of spices, it can

have a significant contribution to vitamins and minerals. I'm just

not sure about the other side of the coin - the anti-nutrients that

are likely to come with spices as well. Like most foods, there are

probably trade-offs and some spices offer more benefit vs detriment

than others. But it would be nice to know which ones. The ones that

I named earlier on this thread look promising from a nutrient view.

[Guest guest]

>

> Has anyone read The Yoga of Eating? It helped me to give up eating

foods that didn't taste

> good to me. I only ate them because I thought they were " healthy. "

Carolyn, I had never heard of that book, before you mentioned it. I

am considering buying it. Thanks for the tip.

Have you seen positive results from eating this way? I wonder about

our abilities to discern instinctively what might be the best

foods. I suspect that at one time our instincts were much more

finely tuned than they are now, and so wonder if my instincts about

foods are strong enough to do just that.

What is your (or anybody else's) experience with this? How much

does your theoretical knowledge get in the way of this? How long

have you been eating according to your instincts?

-

[Guest guest]

after reading the book about 3 years ago, I started to eat slower and really

taste my food. I

ended up eating less and enjoying it more. my digestion improved as I was

chewing my

food better, less stressed while eating and eating less. I still need to tell

myself to slow

down when eating.

it is a gradual process of changing the way I eat, since I've been eating

according to what

" they " say is " healthy " for so long. But what they say is healthy keeps changing

so I

decided to listen to my body instead. For example, I love raw dairy so it's the

majority of

my diet for now.

another book that helped me is The Slow Down Diet.

http://tinyurl.com/ysxeqq

> >

> > Has anyone read The Yoga of Eating? It helped me to give up eating

> foods that didn't taste

> > good to me. I only ate them because I thought they were " healthy. "

>

> Carolyn, I had never heard of that book, before you mentioned it. I

> am considering buying it. Thanks for the tip.

>

> Have you seen positive results from eating this way? I wonder about

> our abilities to discern instinctively what might be the best

> foods. I suspect that at one time our instincts were much more

> finely tuned than they are now, and so wonder if my instincts about

> foods are strong enough to do just that.

>

> What is your (or anybody else's) experience with this? How much

> does your theoretical knowledge get in the way of this? How long

> have you been eating according to your instincts?

>

> -

>