7 Nasty and Crazy Effects of Pesticides in Food, Exposure

Lisa Garber
October 13, 2012

Unfortunately, pesticides attack your body on several fronts. Keep this list handy the next time you find yourself wondering if you should buy a carton of conventional strawberries rather than organic to potentially save a few pennies. Remember that all of the following conditions will cost you much more than money; the effects of pesticides will cost you your health.

Here are 7 nasty and crazy effects of pesticides.

Effects of Pesticides – Cancer

The dreaded diagnosis of cancer has been linked in over 260 studies worldwide to agrochemicals. Worse, scientists have linked pesticides with several types of cancers, including that of the breast, prostate, brain, bone, thyroid, colon, liver, lung, and more. Some researchers from USC found that“those who lived within 500 meters of places where methyl bromide, captan and eight other organochlorine pesticides had been applied, they found, were more likely to have developed prostate cancer.”

But even indirect exposure, such as through parental use, has been found to affect children in a terrible way. A study published in Environmental Health Perspectives has linked parental use of pesticides with an increased risk of brain cancer in children. “Parental exposures may act before the child’s conception, during gestation, or after birth to increase the risk of cancer,” the study said. And when the parents are exposed to the pesticides may also play a role in the different cellular changes that lead to cancer.

Obesity and Diabetes

Because pesticides have also been linked to obesity, it’s logical that it would be connected to diabetes, in which obesity often has a role. Some researchers found a higher prevalence of obesity in the participants with high urinary concentrations of a pesticide known as 2,5-dichlorophenol (2,5-DCP). It is important to note that 2,5-DCP is one of the most widely used pesticides on the globe.

Robert Sargis, MD, PhD, revealed his recent study findings at the Endocrine Society’s 94thAnnual Meeting, stating that agricultural fungicide created insulin resistance in fat cells. The journal Diabetes Carepublished in 2011 that people with excess weight and high levels of organochlorine pesticides in their bodies had greater risk of becoming diabetic.

Parkinson’s Disease

Long-term exposure to herbicides and pesticides have been associated in over 60 studies with Parkinson’s. You don’t have to be a conventional farmer to be wary of these findings. Use natural methods to keep pests and weeds out of your home and garden today.

Infertility and Birth Defects

One of the most well-known negative effects of pesticides, infertility is continuously found to be a result of exposure to these agrochemicals. Atrazine—a weed killer used in agriculture as well as on golf courses and which has been found in tap water—may be partially responsible for climbing miscarriage and infertility rates. As for men, one 2006 study pinpointed chlorpyrifos with lowering testosterone levels. This pesticide is often found in strawberry fields and apple and peach orchards.

Other researchers tested roundup on mature male rats at a concentration range between 1 and 10,000 parts per million (ppm), and found that within 1 to 48 hours of exposure, testicular cells of the mature rats were either damaged or killed.

Avoid pesticides even if you’re already pregnant. These chemicals are responsible for causing various birth defects, too. A report revealed that the top selling herbicide Roundup disrupts male hormones due to the main active ingredient – glyphosate.


Admittedly, pesticides aren’t solely to blame for autism, but they may be a hefty part of the equation. Leading scientists are attributing the condition to genes and insecticides exposed to the mother while pregnant as well as to the child in early years. This is because many chemicals affect the neurology of bugs, inadvertently affecting the neurological function of children, too. A 2010 Harvard study blames organophosphate pesticides—found in children’s urine—to ADHD.

What is the best way to to avoid pesticide exposure and pesticides in food? Don’t use pesticides, and buy organic. Organic isn’t always easy or cheap, so always buy organic. NASA has also suggested raising air purifying plants indoors to clear your home of indoor air pollution. Remember to remove pesticides from your home, too.

Additional Sources:


The Huffington Post

Grilled Meats and Cancer Risk

Health-conscious consumers often choose grilled chicken over fried chicken, but grilled chicken—as well as other grilled meats—can increase the risk of cancer.Researchers have known for years that meat-eaters have higher cancer rates, compared with people who avoid meat. But now we also know that grilled meats pose a unique threat. Cancer-causing chemicals called heterocyclic amines (HCAs) have been found in chicken and other meats, and the very highest concentrations occur when these products are grilled.

Grilling meat, especially chicken, produces carcinogenic HCAs, which are formed from the creatinine, amino acids, and sugar found in muscle tissue. More HCAs are produced by long cooking times and hot temperatures, which make grilling, pan frying, and oven broiling particularly dangerous cooking methods.

The federal government added HCAs to its list of carcinogens in January 2005. But most Americans remain unaware that these compounds lurk in cooked meat. As known mutagens, HCAs can bind directly to DNA and cause mutations, the first step in the development of cancer.

Grilling is also problematic because when fat from meat drips onto an open flame, carcinogens called polycyclic aromatic hydrocarbons (PAHs) form and are deposited back onto the meat through smoke.

Scientists have discovered more than 16 different HCAs. One type commonly found in grilled meats is PhIP, which has been on California’s list of cancer-causing chemicals for more than a decade. Scientists have not determined a safe consumption level of PhIP, meaning that any amount is believed to potentially increase cancer risk.

Recent studies have shown that the consumption of well-done meat, which contains PhIP and other HCAs, is associated with an increased risk for colon, rectal, esophageal, lung, larynx, pancreatic, prostate, stomach, and breast cancer, and non-Hodgkin’s lymphoma.

In a recent review of 30 epidemiologic studies on the link between eating well-done meat and cancer at various sites, 80 percent of the studies showed a positive correlation. HCAs have also been specifically linked to colorectal cancer: One review found that high cooking temperature increased colon cancer risk almost twofold and increased risk for rectal cancer by 60 percent.

Meat cooked at high temperatures may also increase the risk of pancreatic cancer, according to a study presented at the American Association for Cancer Research annual meeting. In this nine-year study, researchers analyzed information on meat consumption and preferred cooking methods for 62,581 participants. Participants who cooked meat at high temperatures and consumed more well-done meat had about a 60 percent higher risk of pancreatic cancer, compared with other people.

Many people switch to chicken and fish, believing these to be healthier alternatives to beef. But that is not the case. Grilled chicken produces more than 10 times the amount of the carcinogenic HCAs found in grilled beef. Furthermore, nearly all the HCAs detected are in the form of PhIP, which has specifically been implicated in breast cancer risk. Fish also contains significant amounts of creatine, one of the other main ingredients for the formation of the carcinogens.

HCAs are not the only cancer risk that comes from eating meat. Countries with a higher fat intake, especially fat from animal products, have a higher incidence of breast cancer. One hypothesized reason is that low-fiber, high-fat foods increase the amount of estrogen in the bloodstream, which encourages breast cancer cell growth. A similar phenomenon can occur when men eat high-fat fare, leading to a higher risk of prostate cancer.

The consumption of meat and other fatty foods is strongly linked to colon cancer. Recent studies have shown that red meat—even red meat cooked at a low temperature—can increase colon cancer risk by as much as 300 percent.

These facts seem to pose a dilemma for meat-eating consumers. Cook chicken or beef too little, and you could easily end up with a bacterial infection. Turn up the heat enough to kill the bacteria, and you may create cancer-causing compounds.

There is a healthy—and delicious—alternative. Instead of meat products, try grilling up a homemade veggie burger or vegetable-and-tofu kebobs.

Since creatine, one of the ingredients for the formation of HCAs, is mostly found in muscle tissue, it is not surprising that grilled veggie burgers and other vegetarian foods contain either no HCAs or negligible levels.

Choosing plant-based foods instead of meat also lowers cancer risk in other ways. Not only are vegetables low in fat and high in fiber, they also contain many cancer-fighting substances. Carotenoids, the pigment that gives fruits and vegetables their dark colors, have been shown to help prevent cancer. Beta-carotene, present in dark green and yellow vegetables, helps protect against lung cancer and may help prevent cancers of the bladder, mouth, larynx, esophagus, breast, and other sites. Many studies have found that diets rich in fruits and vegetables and low in animal fat cut cancer risks.

Want to grill up something healthy? Visit www.CancerProject.org for delicious vegetarian recipes, information on nutrition and cooking classes, fact sheets on nutrition and cancer, DVDs, videos, books, and a free copy of The Cancer Project’s booklet Healthy Eating for Life: Food Choices for Cancer Prevention and Survival.

By Jennifer K. Reilly, R.D.
The Cancer Project

Lack Of Good Oral Health Linked With Pancreatic Cancer Risk: Study

The health of your mouth could potentially be linked with your cancer risk, a new study in the journal Gut suggests.

Researchers from Brown University, the Forsyth Institute and Harvard University have found that high antibody levels against strains of the oral bacteria Porphyromonas gingivalis are linked with a doubled risk of pancreatic cancer. The body generates antibodies as a response to foreign invaders, like bacteria.

“This is not an established risk factor,” study researcher Dominique Michaud, an epidemiologist at Brown University, said in a statement. “But I feel more confident that there is something going on. It’s something we need to understand better.”

The study included data from the European Prospective Investigation into Cancer and Nutrition Study, which included more than 500,000 people. The researchers used the health history of 405 people with pancreatic cancer and 416 similarly matched people without pancreatic cancer.

They took blood samples from all of the study participants, and measured their antibodies for 25 different kinds of bacteria — including pathogenic (or harmful) bacteria, as well as commensal (or harmless) bacteria.

The researchers found the link between high amounts of antibodies against Porphyromonas gingivalis and pancreatic cancer, and were able to deduce that cancer was not causing the high antibody levels because the high levels were present as long as a decade before the study participants developed the cancer.

Researchers also found that high antibody levels against harmless bacteria in the mouth were associated with a 45 percent lower risk of developing the disease — suggesting that the antibodies for these bacteria could actually have a protective effect.

Natural and Healthly Energy Drink.

Iron booster & energy packed juice recipe!

Here is a quick recipe for a healthy family drink:

Ingredients: Apple (unpeeled), orange, spinach (palak) leaves, small beetroot (unpeeled- all cut into small pieces.


1. Juice all the ingredients in a juicer
2. Add some crushed ice in two glasses and pour the juice over it.
3. Serve immediately.

Medical benefits of eating Grapes

There are a few thousand kinds of grapes with very different chemical composition.

Grapes are 65-85% water, 10-33% sugar (glucose and fructose), phlobaphene, gallic acid, silicic acid, quercetine, anin, glucosides – mono delphinidin and delphinidin, fruit acids, like apple acid, salicilic acid, phosphoric acid, lemon acid, amber acid, formic acid and a little bit of oxalic acid, pectins, tannic substances, salts of potassium, magnesium, calcium, manganese, cobalt, iron and vitamins B1, B2,В6, В12, А, С, Р, РР, K, folic acid and enzimes.

Grape skin has tannic substances and essential oils.

Grape seeds have tannic substances, phlobaphene,
lecithin, vanilla and fatty oil.

Grape leaves have sugar, quercetine, carotene, inosite, tannic substances, betain, tartaric acid, apple acid, ascorbic acid, protocatechine acid, potassium, sodium, iron and silicon.

Grapes have been used for treating metabolism disorders, liver, kidney and lung disorders and cardiovascular problems. Grapes improve metabolism and have diuretic, anti inflammation, light laxative and inducing perspiration effect.

Grapes help with nervous exhaustion, hypertension, high blood pressure, bronchitis and gout. Eating grapes strengthens your body when you need to recover from anemia, gastritis with high acidity, metabolism disorder, chronic insomnia and constipation.

It is recommended to include grapes in your diet in the first stage of tuberculosis.

Drinking grape juice daily for a long time helps to lower high blood pressure.

There many grape home remedies in folk medicine.

Extract of grape leaves (boil 1 part of grape leaves with 10 parts of water for 15 min, let it cool and filter it ) is used for gargling your throat if you have angina and for washing your body if you have skin disorders.

You should eat raisins, if you cough, have an angina, ulcers in your mouth, bladder disorders and hemorrhoids.

Select plump, brightly colored berries that remain tightly in the vine when the bunch is shaked. Store unwashed grapes in an airtight container in the refrigerator up to a week. Grapes are good source of Vitamin A.


Grapes are grown for fresh eating, juice, jelly or wine. Seedless grapes are preferred for fresh eating or for raisins.Grapes have good vigour to cover trellis rapidly with thick foliage, perfect for adding some green to a home landscape. Grapes many laterals can easily and quickly spread over a fence, wall trellis, pergola, etc. The fruit from ornamental type grape varieties is more for show not yield and taste. As a result the fruit from these varieties may not be suitable for eating or winemaking.

Grapes should be grown in full sunlight. They can be successfully grown in locations where peaches and sweet cherries will survive the winter and where tomatoes or sweet corn will mature. Well drained sandy loam soils are best for grapes. Clay soils delay maturity of crops and vines, while sandy soils advance maturity. Remember that grape plants are vines and require support usually on a post and wire trellis. Grape vines must be pruned different from fruit trees. Most home gardeners do not prune their grapes hard enough. Pruned grape vines will “bleed”. This causes concerns to home gardeners but it is a good sign and the “bleeding” will stop.

Large, seedless, green (white) early. The most winter tender of the seedless grapes grown in this area.Red colour or darker. Seedless and hardy. High quality. Good for fresh eating, juice, jelly or wine.
How to buy fresh Grapes?

Most table grapes available in food stores are of the European type, grown principally in California and Arizona. Only small quantities of Eastern-grown American-type grapes are sold for table use.

European types are firm-fleshed and generally have high sugar content. Common varieties are Thompson seedless (an early, green grape), Red seedless (an early, red grape), Tokay and Cardinal (early, brightred, seeded grapes), and Emperor (late, deep-red, seeded grapes). These all have excellent flavor when well-matured.

American-type grapes have softer flesh and are juicier than European types. The outstanding variety for flavor is the Concord, which is blue-black when fully matured. Delaware and Catawba are also popular.

Look for: Well-colored, plump grapes that are firmly attached to the stem. White or green grapes are sweetest when the color has a yellowish cast or straw color, with a tinge of amber. Red varieties are better when good red predominates on all or most of the berries. Bunches are more likely to hold together if the stems are predominantly green and pliable

Avoid: Soft or wrinkled grapes, or bunches of grapes with stems that are brown and brittle; these are the effects of freezing or drying. Also avoid grapes with bleached areas around the stem ends (indicating injury and poor quality), and leaking berries (a sign of decay).

Consumption of Grapes can help an individual in dealing with the following ailments:

Heart diseases
Kidney disorders
Breast cancer.
Alzheimer ’s disease
Macular degeneration
Prevents cataract
Blood cholesterol
Antibacterial activity
Anticancer properties


-Grapes and grape juice are not recommended for obesity, stomach ulcers, diabetes, colitis, diarrhea and dysentery.

-You will get an upset stomach if you eat grapes with milk, cucumbers, melon, fish, beer, mineral water and fatty meals.

-If you have a cavity in a tooth, eating grapes or drinking grape juice will intensify your tooth destruction. Rinse your mouth every time you eat grapes.

Medical benefits of EGGS

For those who think eggs are not good for health (50 and above, please do consult doctor


1. Eggs are great for the eyes. According to one study, an egg a day may prevent mascular degeneration due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources.

2. In another study, researchers found that people who eat eggs every day lower their risk of developing cataracts, also because of the lutein and zeaxanthin in eggs.

3. One egg contains 6 grams of high-quality protein and all 9 essential amino acids.

4. According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to one study, regular consumption of eggs may help prevent blood clots, stroke, and heart attacks.

5. They are a good source of choline. One egg yolk has about 300 micrograms of choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system.

6. They contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat.

7. New research shows that, contrary to previous belief, moderate consumption of eggs does not have a negative impact on cholesterol. In fact, recent studies have shown that regular consumption of two eggs per day does not affect a person’s lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol.

8. Eggs are one of the only foods that contain naturally occurring vitamin D.

9. Eggs may prevent breast cancer. In one study, women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%.

10. Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. Many people find their hair growing faster after adding eggs to their diet, especially if they were previously deficient in foods containing sulphur or B12.

Lady Finger for Diabetes

Please note that another name for Lady Finger is “OKRA “.
Last month in one of TV program I learnt of a treatment of Sugar (Diabetes). Since I am diabetic, I tried it and it was very useful and my Sugar is in control now. In fact I have already reduced my medicine.
Take two pieces of Lady Finger and remove/cut both ends of each Piece. Also put a small cut in the middle and put these two pieces in glass of water. Cover the glass and keep it at room temperature during night. Early morning, before breakfast simply remove two pieces of lady Finger from the glass and drink that water.
Keep doing it on daily basis. Within two weeks, you will see remarkable results in reduction of your SUGAR.
My sister has got rid of her diabetes. She was on Insulin for a few years, but after taking the lady fingers every morning for a few months, she has stopped Insulin but continues to take the lady fingers every day. But she chops the lady fingers into fine pieces in the night, adds the water and drinks it all up the next morning. Please. try it as it will not do you any harm even if it does not do much good to you, but U have to keep taking it for a few months before U see results, as most cases might be chronic.

Alkaline Water

Well – what a remedy for the disease unbelievable – There is no harm just drinking this water as a normal water, day to day.?

Just cut 2-3 thin slices of lemon in a cup/containner and add drinking water will become “alkaline water”, drink for the whole day, just by adding drinking water. Take it as drinking water everyday is good for everybody.

The surprising benefits of lemon!
I remain perplexed!
Institute of Health Sciences, 819 N. L.L.C. Charles Street Baltimore , MD 1201.
This is the latest in medicine, effective for cancer!
Read carefully & you be the judge
Lemon (Citrus) is a miraculous product to kill cancer cells. It is 10,000 times stronger than chemotherapy.
Why do we not know about that? Because there are laboratories interested in making a synthetic version that will bring them huge profits. You can now help a friend in need by letting him/her know that lemon juice is beneficial in preventing the disease. Its taste is pleasant and it does not produce the horrific effects of chemotherapy. How many people will die while this closely guarded secret is kept, so as not to jeopardize the beneficial multimillionaires large corporations? As you know, the lemon tree is known for its varieties of lemons and limes. You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc… It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors. This plant is a proven remedy against cancers of all types. Some say it is very useful in all variants of cancer . It is considered also as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure which is too high and an antidepressant, combats stress and nervous disorders.
The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that: It destroys the malignant cells in 12 cancers
including colon, breast, prostate, lung and pancreas … The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells. And what is even more astonishing: this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.


It’s about summer time now.
If you’re taking a refreshing dip in a pool with four other people, odds are one of you is urinating. This is not gross-out myth, but cold, depressing fact from a recent survey conducted by the Water Quality & Health Council, a scientific research group sponsored by the American Chemistry Council.

Suggestion: Don’t swim near anyone looking this relieved. (ThinkStock)

The survey, conducted in April, asked nearly 1,000 adults whether they urinate in pools. One in five bravely admitted their mistakes. And those are the ones who admitted it.

Building’s amazing balcony pools

We may act like potty-trained adults on land, but something about a body of water, even a small one, opens our natural floodgates and, according to doctors, puts us all at risk.

“No matter how easy it is to pee anonymously in the pool, swimmers should avoid doing so,” says public health expert and WQHC chairman, Dr. Chris Wiant.

It is easy isn’t it? Maybe that’s because many of us were taught as kids that chlorine counteracted any accidents. Technically, that’s mostly true. If pool operators maintain proper chlorine and pH levels, most waterborne germs are killed on contact.

But 54 percent of public pools tested by the WQHC last year failed to provide the proper chlorine levels and 47 got low marks for pH balance. You can blame poor pool maintenance, but frequent urinators don’t help.

“Anything foreign that gets in the pool consumes disinfectant and makes the pool less capable of catching the next bug,” Dr. Wiant tells Yahoo! Shine. So while chlorine is working overtime to clean up someone’s mess, it’s weakened by the time more serious bacteria dives in.

That comes from the germs we carry on our body even before we get into to the water. While only one in five of us cop to peeing in the pool, seven in 10 say they don’t shower before they swim. As much as a cold pre-swim shower ruins that first dip feeling, Wiant makes a good case for why it’s crucial.

(You may want to stop eating lunch right now, before reading on.)

The additional bacteria we carry on skin, in particular sweat and traces of fecal matter (yes even on adults),gets mixed in the pool. “If disinfectant isn’t right, bacteria is allowed to grow in pools, so someone accidentally consumes a mouthful of water like we all do when we’re swimming and suddenly they’re subject to serious bacteria like E.coli or salmonella.”

The high risk offenders, according to the Center for Disease Control, are those water recreational parks, a dangerous combination of packs of young swimmers and lots of accidental gulps. One targeted study by Georgia’s Division of Public Health found that e.Coli infected at least 26 people at one water park in the summer of 1998, ultimately resulting in one fatality. Another study found the parasite Cryptosporidium survives even well-chlorinated water parks, posing a potentially fatal threat to those with lowered immune systems.

But small private pools and large public ones are also potential health hazards, depending on how they’re maintained. The CDC notes a rapid rise in gastro-intestinal illnesses borne from dirty swimming pools across the country in the past two decades.

Short of getting pool maintenance certification or sweating out an unbearable summer, what can you do?

The first step is to be a good pool Samaritan. Take it to the restroom, folks, and emphasize lots of bathroom breaks for your kids. Another important to-do: always shower before getting in the pool. If you’ve done your part, you still can’t trust your blissfully clueless fellow swimmers.

6 signs you shouldn’t swim there

To find out of your pool is safe, look for some tell-tale signs of bacteria.

“Check if you see the bottom,” says Dr. Wiant. “If a pool is clear it’s likely very clean and balanced, but if it’s it cloudy or the sides are slimy, those are signs that bacteria is prevalent and the pool isn’t filtering out germs the way it should.”

Hyper-vigilant swimmers can also purchase pool test strips at any drug store and do their own scientific assessment. “They’re easy to use,” he adds, “just crack one open and dip it in the pool and you’ll be able to tell right away if the pool is clean.”

Another signal it’s time to get out of the pool: burning, stinging eyes. Although it’s not seriously harmful, when “urine combines with chlorine it becomes an irritant,” Wiant says. So if you find yourself squinting in pain after a dive, ask yourself why that person doing the backstroke in the next lane looks so relaxed. It’s not that nice of a day.

Alkaline Vegetables

1. SPINACH -All leafy greens should be eaten in abundance but spinach is my absolute favourite because it’s easy to buy, easy to use in recipes and salads and is delicious. Baby spinach or fully grown spinach are Nutritional powerhouses and are incredibly alkaline. As with all green foods, spinach is rich in chlorophyll (see more about the health benefits of chlorophyll here), a potent alkaliser and blood builder. It is also super high in vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin c, vitamin b2, calcium, potassium, vitamin e, dietary fiber…I doubt there is a more all round healthy food on earth and I highly encourage you to eat spinach throughout the day, every day.

2. KALE -Kale is another leafy green beauty that is widely known for its Cancer-Fighting, Cholesterol-Lowering, Antioxidant-rich, and Detoxifying goodness. Less popular than spinach, but only because it has a history of being cooked poorly (like cabbage) – when done right it is absolutely delicious (see recipes below, you’ll thank me). If you eat kale 2-3 times per week you’ll know it. Like spinach it is massively high in vitamin K, vitamin A and vitamin C and being Leafy Green it also has a huge Chlorophyll content. The reason it is so powerful against the Cancer Fight is that kale contains at least four Glucosinolates. I don’t want to lose you here by using words like glucosinolates – all you need to know is that as soon as you eat and digest kale, these glucosinolates are really easily converted by the body into cancer fighting compounds. Also quite amazing for Lowering Cholesterol, it should be noted that steamed kale is more effective for cholesterol lowering than raw.

3. CUCUMBER The beauty of cucumber is it’s water content – 95%. That is phenomenal and you won’t find that anywhere else. It’s the daddy of water-content. This of course makes it an incredibly hydrating food to consume, that ALSO contains superb amounts of antioxidants, including the super-important lignans. These highly beneficial polyphenols have more commonly been associated with the cruciferous vegetables, but their content in other veggies such as cucumbers is gaining more and more attention. Cucumbers contain a right load of lariciresinol, pinoresinol, and secoisolariciresinol , three lignans that have a huge and very strong history of research in connection with Reduced Risk of Cardiovascular disease as well as several cancer types, including Breast, Uterine, Ovarian, and Prostate Cancers. The best thing about cucumber is that they provide the base for practically every alkaline soup, smoothie and juice – giving you a very alkaline, very nutritious base that also tastes great. In terms of the actual nutrient RDA per serve, cucumbers contain fair amounts of vitamins K and C, and slightly less of vitamin A and the B vitamins. Cucumbers also contain the following alkaline minerals: calcium, iron, phosphorus, potassium, magnesium, selenium, copper, manganese, iron and zinc.

4. BROCCOLI – Broccoli is just a must. If you are serious about living with health, energy and vitality you simply have to eat broccoli, if not on a daily basis, then at least 4 times per week. Broccoli has been proven over and over and over again to be incredibly powerful in inhibiting Cancers, supporting the Digestive System, the Cardiovascular System, the Detoxification processes in the body and also supporting the Skin, metabolism, İmmune system, being an Anti-Inflammatory and providing ample Antioxidants. Eaten steamed or raw its a Hugely Alkaline, Hugely Nutritious food. Please, please, please eat lots and lots of it. Put it in salads, juices, smoothies, soups…steam it with other veggies – you can even roast

5. AVOCADO -I eat a LOT of avocado. Not a salad, smoothie or soup goes by without me adding at least 1/2 an avocado per person. I probably eat at least five-seven per week, myself. Now, I know a lot of people give avocado a bad rep because it is a high-fat food (85% of it’s calories come from fats) – but this is totally insane. These are good fats that will not make you gain weight. If anything, due to the high content of oleic acid (making it an Omega 9 fat and very similar to olive oil), it can lower total cholesterol level and raise levels of high-density lipoproteins (HDLs) while lowering low-density lipoproteins (LDLs), also known as the “bad” cholesterol. Oleic Acid also slows the development of heart disease, and promotes the production of Antioxidants. These beneficial omega oils also help speed the metabolism, actually leading to weight loss rather than gain. So now we’re over the fat issue, avocado also contains a wide range of other nutrients that have serious Anti-İnflammatory, Heart Health, Cardiovascular Health, Anti-Cancer, and Blood Sugar Benefits. Containing key Antioxidants such as alpha-carotene, beta-carotene, lutein, selenium and more – it is a powerful, alkaline, nutrient-dense superfood.

6. CELERY – Celery, like cucumber is a favourite because it’s alkaline AND really high water content, so is used very frequently as a base in juices and soups (not so much smoothies as you have to juice it first…and then you have double the washing up). One of celery’s big benefits is it’s vitamin C level, which has the well known benefits – but two of it’s lesser known nutrients are phthalides which have been shown to Lower Cholesterol and coumarins which have been shown to inhibit Several Cancers. The beauty of vitamin C rich foods are that they help with the most common and most challenging health concerns – they support the İmmune system, inflammation (so helps with Arthritis, Osteoporosis, Asthma etc), and vitamin C also helps significantly with Cardiovascular Health. If you are on a weight loss journey, you’ll also be happy to hear that this alkaline staple contains plenty of potassium and sodium and so is a diuretic – meaning it helps rid the body of excess fluids.

7. CAPSICUM / BELL PEPPER / PEPPER – The antioxidant superpower, bell pepper is one of my all-time-favourites because it is sweet, crunchy and refreshingly delicious. You can use it in almost any meal raw, grilled, fried, and roasted and it is always a winner. Impressively beneficial to our health cartenoids are highly researched and get a lot of attention in the health field and bell peppers contain over 30 different members of the carotenoid nutrient family. The only other food that is close to this is Tomato and all other foods are also-rans. Bell peppers have shown up in research relating to decreasing the risk of Cardiovascular Disease, type II Diabetes, Macular Degeneration, Cancer, inflammation and more. Alongside these lesser known or more complex-named antioxidants, bell pepper is one of, if not the best food source of the more common antioxidants: vitamin C, vitamin A and vitamin E. In fact, bell peppers contain twice as much vitamin C as oranges. Here are just SOME of the antioxidants bell pepper contains: – Flavonoids – luteolin – quercetin – hesperidin – Carotenoids – alpha-carotene – beta-carotene – cryptoxanthin – lutein – zeaxanthin – Hydroxycinnamic Acids – ferulic acid – cinnamic acid.