19 natural salt alternatives

Every now and then, so many people get scared of the common table salt because it seemingly is a dreaded name when it comes to heart problems.

There are better options which alternate the sodium chloride with potassium chloride; but this alternatives might also pose a huge threat on the kidneys when abused.

Salt (whether potassium or sodium) isn’t bad; but the right balance between minerals is really important.

The right levels of sodium helps your muscles contract. They also help regulate fluid levels to prevent dehydration.

Adequate amount of potassium helps coordinate normal heart rythms.

Herbs and spices are the healthy go-to nowadays when it comes to seasoning foods; both local and intercontinental.

Lets take a look at a list of  preferably healthier alternatives when it comes to seasoning.

1. Mint leaves

It has a bit of the menthol feel in the mouth.

• Uses: Great in salads, on pasta or in couscous. It’s tasty with carrots, peas or broad beans.
• Could also be used in smoothies.

2. Rosemary

• 
• Taste: An aromatic herb with a pine-like fragrance. Use sparingly; it can overpower other flavours.
• Preparation: Roast whole sprigs with root vegetables (carrot, parsnip, sweet potato). If using dried rosemary, crush it first.
• Uses: Add to roast or grilled meats, bread, homemade pizza, tomato sauce, beans, potatoes or egg dishes.

3. Nutmeg

• Taste: Sweet and pungent flavour. Works well in baked foods with cinnamon and cloves.
• Preparation: Freshly grated nutmeg has a much better flavour than ground.
• Uses: Add nutmeg with black pepper to homemade white and cheese sauces. It also adds warmth and flavour to homemade potato, cabbage and cauliflower soups.
• Could also be added to your local jollof rice.

4. Basil

• Taste: Sweet and peppery.
• Preparation: Fresh basil retains more flavour and aroma than dried.
• Uses: Basil is traditionally used in Mediterranean cooking, in tomato-based pasta sauces, pizzas and bolognese. Use lemon, Thai and holy basil in South Asian and Thai dishes.

5. Cardamon

• 
• Taste: A warm, aromatic spice.
• Preparation: Add whole cardamom pods to your dishes or use the seeds inside, either whole or ground.
• Uses: Commonly added to Asian spice mixes and curry pastes. Cardamom also works well in baked goods and sweet breads, with cloves and cinnamon, for a taste of Scandinavia.

6. Chilli/Cayenne

• Taste: Chillis vary quite a lot in strength, so add a little at first and taste your dish. Cayenne is a specific type of chilli.
• Preparation: Chilli can be bought whole (fresh or dried), as dried flakes, powder, or as hot sauce. Chilli sauce may be high in salt (or sugar in the case of sweet chilli sauce), so stick to powder, flakes or whole chillies.
• Uses: It works well in most dishes, including vegetable or seafood stews or vegetable soup. Please don’t add too much of this pepper😢 so it wont end in tears.

7. Cinnamon

• Taste: Mostly used in sweet treats like cake and apple crumble, but works with savoury dishes too.
• Preparation: Sold as cinnamon sticks (grate or add whole to dishes like curries or stews) or ground.
• Uses: Cinnamon is an important spice in Turkish and Middle Eastern cooking, where it is used to flavour chicken and lamb dishes. Use it to deepen the flavour of cottage pie, curries, tagines, casseroles, roast vegetables, bolognese sauce or stewed fruit.

8. Chives

• Taste: Onion-like but less powerful.
• Preparation: Snip the stems into food using a clean pair of scissors. Add to hot dishes at the last minute, as heat destroys its flavour.
• Uses: Great in mashed potato, casseroles, salads, baked potatoes, low-fat cream cheese, fish and poultry. Chive flowers are edible and look good too.

9. Coriander

• Taste: Coriander leaves have a distinct earthy and lemony flavour, while coriander seeds have a warm, spicy, citrus flavour when crushed.
• Preparation: Use coriander leaves raw or add to foods at the end of cooking. Coriander seeds are commonly used in Indian dishes. Fry them in a dry pan and add them whole or crushed.
• Uses: Add coriander leaves to salads, soups (eg carrot and coriander soup), salsas, curries and fish and chicken dishes, or combine it with lime and chilli in stir fries.

10. Dill

• Taste: Dill has a strong taste, often compared to fennel, star anise and celery.
• Preparation: Use fresh rather than dried if possible – use the leaves only and discard the stem.
• Uses: Popular in Russian, Eastern European, Greek and Scandinavian cooking, dill is a welcome addition to cottage cheese, low-fat cream cheese, omelettes, seafood, steak, potato salad and cucumber dishes. Try adding dill to broad beans and rice and serve with koftas (made from lean minced meat), as found in Iranian cooking.

11. Cumin

• Taste: Earthy and smoky.
• Preparation: Fresh cumin seeds, dry roasted and then ground, provide a richer flavour than cumin powder.
• Uses: After black pepper, cumin is the most-used spice worldwide. Goes well with indian and Mexican dishes.

12. Ginger

• Taste: Peppery, lemony and slightly sweet, with a sharp aroma.
• Preparation: Buy ground or fresh (as a ginger root, which can then be chopped or grated).
• Uses: Ginger enhances sweet and savoury dishes. Fresh ginger can be grated into stir fries and curries during cooking, or sprinkled over meat before baking or barbecuing.

13. Oregano

• Taste: Oregano has a warm, aromatic, slightly bitter taste and a potent aroma.
• Preparation: Fresh oregano leaves can be chopped into foods or added whole.
• Uses: Popular in Greek and Mediterranean cooking. Use it to marinate meats, poultry and seafood before grilling, in egg dishes, breads, casseroles and salads. It’s also great in spaghetti bolognese and tomato salsas.

14. Paprika

• Taste: Paprika is milder and sweeter than cayenne pepper.
• Preparation: Available as a red powder made from ground sweet and hot dried peppers.
• Uses: For a Hungarian twist, team paprika with caraway, coriander, cinnamon and dill. Combine with garlic for a Spanish flavour. Paprika goes well with lamb, chicken and fish dishes, on baked sweet potato wedges, or in beans or scrambled egg.

15. Parsley

• 
• Taste: Has a mildly bitter, grassy flavour that does not overwhelm the other ingredients.
• Uses: Goes with roast lamb, grilled steak, fish, chicken, veg, potato dishes, omelettes, stuffing, soft cheeses, marinades, dressings, sauces and soups.

16. Sage

• Taste: From the Mediterranean coast, sage is like rosemary, with more lemon and eucalyptus.
• Preparation: Best used fresh and in small amounts. Unlike some herbs, sage does not lose its flavour with prolonged cooking.
• Uses: Sage is traditional in Italian and French cooking, added to meats, poultry and stuffing, and is often chopped and stirred into pasta and gnocchi.

17. Tarragon

• Taste: Adds a distinctive, bittersweet liquorice-like flavour to foods, and has an aroma similar to star anise.
• Preparation: Tarragon should be added near the end of cooking time, as heat reduces its flavour.
• Uses: Native to Siberia and western Asia, tarragon is a key herb in French cooking. It goes well with poultry, fish, egg dishes, beef and vegetable soups. It can also be added to salad dressings.

18. Thyme

• 
• Taste: A strong earthy, slightly minty flavour with a subtle aroma. Lemon thyme is another variety and goes well in soups and vegetable dishes.
• Preparation: Depending on the variety you’re using, thyme can be finely chopped or added as a whole sprig. Unlike most herbs, thyme needs a long cooking time to release its full flavour.
• Thyme:Thyme works well with other herbs like rosemary, parsley, sage, savoury and oregano. It can flavour most meats, including chicken and game (as a marinade or in a sauce) and is a tasty addition to roast vegetables. Pair thyme with paprika, oregano and cayenne pepper for Cajun cuisine, and with cinnamon, nutmeg and cayenne pepper for Caribbean meals.

19. Turmeric

• Taste: Has a distinctive yellow colour so is sometimes used as a cheaper alternative to saffron, although it tastes quite different.
• Preparation: Turmeric is an ingredient of curry powder and is in many South Asian dishes.
• Uses: For a hint of North Africa, use turmeric
• with ginger in meat and vegetable dishes, or flavour rice with it. A little turmeric goes a long way; as it cooks, its flavour intensifies.

It’s really a healthier option to stick to these herbs and spices whenever you’re cooking because they really don’t pose any health threats as they are natural.

A pinch of salt, with any of these herbs would still bring out the savoury taste of any local or intercontinental dish.

Source: https://www.bhf.org.uk/informationsupport/heart-matters-magazine/nutrition/herbs-and-spices

Lemon water might not be the magical drink that some make it out to be.

Even though the duo could be a  pretty great alternative to sugary sodas, juices, and energy drinks, many high claims about its accelerated weight loss or boosting liver function are exaggerated at best and inaccurate at worst.

Lets see these six myths about the benefits of lemon water that just aren’t true.

Shall we?

MYTH 1: Lemon water will help speed up your weight loss efforts.

Some funny roadside nutritionist and social media influencers claim water with lemon is the secret to speeding up your weight loss process, but these claims are often inflated.

The bitter truth is that; the duo of lemon and water wont help speed up weight loss.

Lemons contain a fibre called pectin; this fibre  can help you feel full and satisfied without additional calories. By squeezing a medium sized lemon into your water,  only trace amounts of this fiber – (which mostly exists in the rind and  not the juice) remains – thus doing little to nothing for your satiety levels.

MYTH 2: It helps “wake up” your digestive system.

Staying hydrated with  3-3.5 litres of water daily is what your digestive system needs;  adding lemon won’t make a huge difference. I’m sorry to burst your bubbles.

Water helps break down food particles in our system making it easy for digestion and action of enzymes.

Although the lemon could add some flavor or zest to your drink, plain water could essentially provide the same digestive benefits.

Adding lemon to your water should be because you find plain water boring.

MYTH 3: It cleanses or “detoxifies” your body.

If you’re hoping that lemon would help detoxify your system when you add them to your diet, maybe you should rethink because, there’s really no need for that.

“This claim really does not have any scientific back up so i wonder why people really embark on it at all. According to a research, lemon water might even deprive you of some nutrients.

In most cases, your body handles its detoxification process so far as your internal organs are in right working conditions.

You got to be kidding me now.

Well, the pH level of your body determines the proper functioning of your liver and kidneys; but adding lemon water to your diet has no significant role in balancing the pH of your body really.

According to Web MD, “Nothing you eat is going to substantially change the pH of your blood. Your body works to keep that level constant”

Lemon water doesn’t actually have much of an impact on your metabolism.

Your body’s metabolism rate wont be doubled or tripled simply because you added lemon to your diet.

Theories that back up metabolism boosting effects are really exaggerated because its a very temporary one.

Lemon water contains vitamin C, which can serve as a natural skin brightener and can help to rid skin of antioxidants and damage.

But you’d likely have to drink a lot of lemon water to reap these benefits in any measurable way. Lemons contain the most vitamin C in their peel, which typically isn’t what you drink. You’d actually get more vitamin C from freshly squeezed orange juice.

Myth 7: lemon water would help against skin acne

According to an interview by insider with board-certified dermatologist Dhaval G. Bhanusali, MD,  you can develop a rash called phytophotodermatitis when lemon water is applied to the skin and it is then exposed to direct sunlight.

I hope this changes your perspective.

Source: https://www.google.com/amp/s/amp.insider.com/does-drinking-lemon-water-really-work-2018-11

A lot of people question the connection between mental health and diet. The truth is that your brain (the powerhouse of the mind) and your lifestyle, diet inclusive, are inseparable! From the brain nutrients Vit B6, B12, Glucose, cholesterol and phytochemicals to the hormone cortisol, one cannot deny the connection between these two crucial sectors of human life. One study published in The British Medical Journal in 2014 found that “high levels of well being were reported by individuals who ate more fruit and vegetables”. Another recent study done by Parletta et al. (2017) found that “A Mediterranean-style diet (a diet high in vegetables, fruits, legumes, nuts, beans, cereals, grains, fish, and unsaturated fats such as olive oil.) supplemented with fish oil led to a reduction in depression among participants, which was sustained six months after the intervention”. Now that the proverbial cat is out of the bag, let’s delve right in!

Feed your brain:

Just like every machine, the brain must be fueled with food which provides it with essential nutrients that help it function optimally. Such foods comprise of plant based foods, healthy fats (mostly Poly and mono unsaturated fats from fatty fish, olive oil, nuts, chicken, etc) and cutting back on solid fats such as lard and butter. While saturated fats slow down cognitive function, plant nutrients support memory retention and help to keep your blood pressure low as hypertension affects your brain and heart. The star plants include beans, green leafy vegetables, cruciferous vegetables, moderate red wine, legumes and poultry, among others. Basically, foods healthy for your heart would be great for your brain!

Slow down on the Alcohol:

Drinking too much does not only impair judgement and reaction short term, the National Institute of Alcohol Abuse and Alcoholism also reports brain shrinkage with long term alcohol abuse. Also because typical heavy drinkers have poor diets, brain healthy nutrients such as B-Vitamins (B12, B6, Thiamin and Niacin) are often deficient in alcohol abusers! Consume in moderation. The recommended daily allowance is no more than two drinks per day for men and one drink per day for women!

Load up on Omega 3s:

Your brain needs omega-3 fatty acids to function but your body can’t produce them, hence they must be gotten from the diet. Two 2017 brain studies from the University of Illinois suggests that eating omega 3 FAs may improve memory retention and strengthen the structures responsible for fluid intelligence (responsible for solving new problems). Also, researchers at Harvard University discovered that Omega-3 FAs May interfere with the brain signals that trigger the characteristic mood swings seen in Bipolar Disorder. These studies indicate that there are possibilities that O3FAs could be used to manage and treat psychiatric disorders such as depression and schizophrenia.
As a plus, Omega 3s significantly decrease triglyceride levels, blood pressure and reduces blood levels of homocysteine which are associated with an increased risk of stroke, Alzheimer’s disease among other brain problems.Foods rich in Omega 3 FAs include soybean, canola oils, cold-water fatty fish such as salmon, tuna and sardines, certified soy products, Nuts especially walnuts and legumes. You need more than one type of Omega 3 FAs, so it would be beneficial to eat a variety of these foods when you can.

Fight Free Radicals with Antioxidants:

Your body produces unstable atoms, called free radicals in reaction to stress, trauma, pollution, processed foods and drugs etc. Although these unstable atoms have immune functions, too much of them can damage and and destroy normal healthy cells. Free radicals are responsible for many neurodegenerative conditions, including Alzheimer’s disease. To keep these in check, you’d need to keep them in check with antioxidants found in many vitamins and minerals naturally occurring in vegetables and fruits and many natural foods. Also, take steps to reduce environmental pollution from solvents, tobacco smoke, pesticides and exhaust fumes.
Some examples of Antioxidants include:
Vitamin E: Vitamin E has been shown to prevent free radicals damage and delay memory deficits in animal studies. In a two year study of people with Alzheimer’s, large doses of Vitamin E slowed progression of the disease. It has not been shown, however, that large doses of the vitamin can prevent Alzheimer’s in healthy people. Foods rich in Vitamin E include vegetable oils, nuts and seeds, wheat germ oil, peanut butter and green leafy vegetables.
Vitamin A: This is another great antioxidant vitamin! Asides from helping to protect the brain from harmful free radicals, it also benefits the circulatory system and is essential for memory and learning. Foods rich in vitamin A include beef liver, fish oil and fortified foods. Others ate carrots, kale, spinach, apricots, cantaloupe, broccoli and winter squash.

Have a Cup of Coffee:

Coffee has taken a beaten over the years and for good reason too, owing to one word: Overindulgence.
It has been proven that coffee reduced the production of the neurotransmitter adenosine by binding to its receptors. Adenosine being a chemical that causes feeling of tiredness, is crucial at bedtime, but otherwise is just a nuisance. This is why a cup of coffee increases alertness and focus!
Coffee also keeps your brain from reabsorbing dopamine, the body’s feel good neurotransmitter, thereby keeping you happy for longer.
However, just like every good thing, there is a limit. Once you start going over 400 mg of caffeine in a day (about 4 cups), the downside starts to outweigh the upside. Effects include migraines, insomnia, restlessness and increased ruination (caffeine is a diuretic). Also, on an empty stomach it can cause heartburn.
So the cup of coffee in the morning is great for you but be careful not to overdo it.

Sip some green tea:

Green tea contains an amino acid called the anime which aids in increasing concentration and attention while reducing fatigue and stress. It also contains antioxidants and nutrients that are directly connected to increased cognition and brain performance. Green tea is a great source of polyphenols which improve memory and learning as well.

Carotenoid it up:

Your brain love loves carotenoids. Asides being a great antioxidant, are a precursor for retinol which is wonderful for your eyes. A good source of these is carrots, another is tomatoes. Cooking makes carotenoids in tomatoes bioavailable, meaning your body can absorb it much quicker than in the raw tomatoes. Since carotenoids are fat soluble, a little olive oil in the sauce would help your body absorb more of these do-good chemicals. Do not skin your tomatoes, you’d take out much of the good stuff.

Pump up on Iron:

Iron has been found to help with cognitive functions. Children with iron deficiency tend to do worse in math, according to recent studies. Even minor levels of iron deficiency can negatively affect brain function. Iron is necessary for the production of myelin which is the insulating sheath around nerve cells, which help speed the rate at which cells convey impulses. Without appropriate myelination, the nervous system and the brain cannot function optimally. Great sources of iron include organ meats, dark chocolates, green vegetables, eggs, cereals and legumes.

Pile on the onions:

While onions are known to contain antioxidants that can remove free radicals, recent studies show that certain chemical compounds found in onions may protect the brain from stroke damage. They have polyphenols which are linked to improved cerebral blood flow and metabolism, and other flavonoids that helps protect the brain against toxins. Onions are also loaded with vitamin C, B6 and folate which help protect the brain.

Increase that Metabolism:

Everything the body does is dependent on your metabolism; from immune functions to digestion and cognition. According to a recent study by McGull University and University of Zurich researchers, metabolism in brain cells affect how information is signaled. Researchers concluded that this is why special diets can help some individuals with seizures control seizure episodes. Studies also show that maintaining a stable glucose concentration in the brain is healthier for the brain than having spikes, too high or too low levels.
To fast track your metabolism with diet and lifestyle,
1. Start off your day with breakfast to kickstart your metabolism;
2. Graze with small meals and snacks throughout the day to maintain stable metabolism and prevent spikes and valleys in blood glucose levels;
3. Eat enough, but not too much as both extremes damage your metabolism;
4. Sip a cup of coffee to help boost metabolism and
5. Engage in as much physical activity as you can.

Fiber:Asides from keeping you regular, Scientists in Great Britain found that for every 7 grams of fiber eaten per day, your risk of stroke goes down 7%!! So chow down on those fruits and vegetables, stack up on high residue cereals and grains and don’t forget to include soluble fibers from avocados, bananas, legumes and oatmeal.

Pack On the Protein:

Protein supplies the amino acids your brain needs to product neurotransmitters and feel good hormones such as serotonin, dopamine and endorphins.
However, just like carbohydrates and fat, excess energy from proteins are stored as adiposity and is not very healthy, so go easy on them. Also, choose healthy protein sources such as lean meats as most animal protein sources are high in saturated fats and cholesterol. Be wary of fried meats and choose grilled, boiled and poached options. Great sources include eggs and other poultry, lean beef, legumes and grains.

Other Brain Essential Nutrients:
Vitamin B1: Asides being a potent antioxidant and functioning as a cofactor for carbohydrate metabolism, a serious deficiency in B1 can result in dementia, confusion and memory loss! Deficiency of this vitamin is prevalent among alcohol abusers. B1 is found in yeast, meat, nuts, beans and cereals.

Folic Acid: Folic Acid (Vit B9) helps your brain get the blood it needs by inhibiting the narrowing of arteries in the neck. More studies have surfaces, showing the correlation between folic acid supplementation and a reduced chance of certain age related neurodegenerative diseases such as dementia. Much like B12, folic acid deficiency may present with amnesia (forgetfulness). Folic acid is mostly found in fortified cereals, beans, green leafy vegetables and citrus fruits.

Vitamin B6: Just like other B-vitamins, B6 is great for cell function and energy metabolism. It is also great for circulation, which the brain needs for fuel. Vitamin B6, in conjunction with folate and B12 helps lower blood levels of homocysteine, a risk factor for heart disease. Great sources include rice, soybeans, whole grains, fish, chicken, carrots, beef, bananas and avocados.

Vitamin B12: An estimated 25% of people between ages 60 & 7O are deficient in B12, and so are nearly 40% of people eighty and older. B12 deficiency is easily mistaken for decline in mental function, including memory loss and reduction in reasoning skills, and may affect mood. B12 has shown great benefits in treatment of Alzheimer’s, dementia, sleep disorders and diabetic neuropathy. Sources include liver, salmon, cereals, yogurt and eggs.

Magnesium: Magnesium aids neuron metabolism and boosts the effectiveness of certain antioxidants. Higher magnesium intakes have also been linked to a lower risk of strokes. The best sources of magnesium include legumes, almonds, avocados, wheat bran, seafood, fruit, whole grains and green vegetables.

Vitamin C: Vit C is another powerful antioxidant. A daily dose of 1,000-2,000 mg (mostly from food) has been shown to keep the arteries healthy while an extra 500 mg may lower blood pressure. Sources include dark green leafy vegetables, kiwi, oranges, mango, tomatoes, and citrus fruits. Be careful not to take too much as large amounts have been shown to cause diarrhea and kidney stones.

Phosphorus: phosphorus is vital to growth, maintainable and repair of all body tissues, including the brain. It also helps activate B a Iranians and is a component of the storage form of energy in the brain. Phosphorus is found in potatoes, wheat, fish, meat, eggs, nuts and seeds.

Get that Exercise:
Did you know that exercising has been shown to help combat major depression? 😂 thank me later then.
Exercise releases endorphins, which are your body’s feel good chemicals that help your nerve cells send signals. They not only elevate your mood but also help protect you from feeling pain. Exercising is a great way of increasing blood concentrations of these wonderful chemicals.
Also, spicy foods which contain capsaicin (causing them burning sensation) can also prompt your brain to release endorphins.

Other great foods for your brain include oolong tea, quality dark chocolates, ginkgo, avocados, berries and wild oats!!

Get in the business of taking care of your mind and brain, theres only one of it!

You might have heard about even come across the Co Enzyme Q10 in supplement form or not, but did you know that you can also get CoQ10 from your diet? Let’s take a little tour and see how effective and useful this vitamin is and how much of this amazing vitamin we can actually get from our diet.

Shall we?

All you should know about CoQ10

The importance of CoQ10 cannot be over emphasized; it is so important to our cells that our liver actually make it. CoQ10  practically plays an important role in the production of energy throughout our cells; from sending messages between neurons in the brain, to moving our muscles and keeping our lovely hearts pumping. CoQ10 is also a powerful antioxidant (protects our cells from damage that may lead to mutations and even cancer).

Please note that: no single antioxidant can combat the effect of every free radical.

Why should I care about my CoQ10 levels?

It’s quite true that our bodies produce CoQ10, but not really enough to support optimal blood levels. We are all aware that stress can negatively affect our health; not just that, it can also lower our levels of CoQ10. Age can have an impact on our levels of CoQ10 too. CoQ10 levels peak between the ages of 19-21 and then start to drop after 21. In fact, our levels of CoQ10 drop by a whopping 65% by the age of 80!

There is a group of people that should really take CoQ10 very seriously, and they are those on statins. Statins are popularly prescribed to block the body from making cholesterol. Both cholesterol and CoQ10 use same pathways in the body, so while statins block that pathway against cholesterol, it affects the production of CoQ10 too. Statins are known to cause side effects such as muscle pain and research suggests that CoQ10 supplements can help decrease this muscle pain.

How much CoQ10 do we need?

Apparently, there are two (2) principal ways in which we can help our bodies to rebuild their natural CoQ10 levels: through the food we eat and by taking a CoQ10 supplement.

Research says a reasonable amount of about 90mg-200mg/day is the recommended daily intake of CoQ10. For older people or in severe cases, 300mg-600mg daily is recommended.  Although CoQ10 is found in food, we are normally unable to reach even the lower end of these suggested levels through diet alone. This is because the foods that are highest in CoQ10 are not usually part of our diet and sometimes, over consumption of some of those foods that contain CoQ10, might pose a huge threat on our health.

CoQ10 Food Sources

Since CoQ10 plays such an important role in energy production, you will find it in the highest concentrations in organ meats such as animal liver and heart. CoQ10 is also found in beef, pork, chicken, and fatty fish such as tuna, with beef having the highest amounts.

While the highest levels of CoQ10 are found in animal products, oils such as soybean, corn, and olive are also good sources. Fruits and vegetables have significantly low amounts of CoQ10.

FOOD                                       mg/ serving

Pork Heart……………………………. 10-24/ 3 oz

Beef heart…………………………….. 9.7/ 3 oz

Beef liver …………………………….. 3.3-4.2/ 3 oz

Pork liver……………………………… 1.8-4.5/ 3 oz

Beef muscle ………………………….. 3.1/ 3 oz

Pork muscle ………………………….. 1.7/ 3 oz

Chicken muscle………………………. 0.7-2.1/ 3 oz

Soybean oil………………………….. 0.7-3.8/ tablespoon

Corn oil ……………………………….. 0.2-1.7/ tablespoon

Olive oil ………………………………. 0.05-2.1/ tablespoon

Peanuts ……………………………….. 0.8/ oz (28 peanuts)

Sesame seeds ………………………… 0.5-0.6/ oz

Pistachio nuts………………………… 0.6 / oz (49 pistachio).

Source: https://www.qunol.com/blogs/blog/are-you-getting-enough-coq10-from-your-diet

Tips for getting more CoQ10 in your diet

• Do you find yourself snacking on the go? No problems, just replace that candy bar or bag of chips with a handful of nuts or seeds.
• Try adding more liver to your diet; pregnant women should be careful about liver consumption to avoid vitamin A toxicity.
• Incorporate foods that are higher in CoQ10 into one meal.

CoQ10 is a vital nutrient with many benefits, but we are generally unable to grab the amounts of CoQ10 recommended by some researchers from diet alone. Even if we include a lot of CoQ10 food sources, it would be almost impossible to reach the levels suggested to support cardiovascular health. Those with lower levels of CoQ10 due to age, stress, and statin use may also be unable to get enough CoQ10 in their diet to rebuild their levels. While including CoQ10-rich foods in our diets can help, adding a CoQ10 supplement to our regimen is the best way to ensure we are supporting our levels and utilizing this vitamin optimally.

There are obviously benefits attatched to breastfeeding that you already know; so lets see the ones you might not be aware of:

I’m sure many new parents aren’t prepared for the effect that having a new baby can have on their desire for lovemaking and intimacy.

Keeping it together is really hard trust me.

There are hormones responsible for some behavioural changes after childbirth and lactation period.

Lets pick these hormones and see how they play a major role in sexuality.😉

🍌ESTROGEN: All women have low levels of estrogen for the first couple of months after giving birth. Continued breastfeeding extends this period for at least six months and for some women the lower levels may last as long as they are breastfeeding. Lower estrogen levels may cause vaginal dryness, tightness and tenderness. You could apply water based lubricants during lovemaking.😁

🍉OXYTOCIN: The milk ejection reflex is triggered by the release of the hormone oxytocin. Oxytocin is also released in men and women at the time of orgasm and is recognized to increase bonding.  If mother, or her partner, has concerns about milk ejection during lovemaking she can feed the baby or express beforehand to reduce milk flow. Direct pressure with the heel of the hand to the nipple can stop milk ejection or the couple can keep a towel handy to deal with leaking milk.

🍆PROLACTIN: Prolactin levels increase when baby is breastfeeding or mother is expressing milk. . Prolactin is also a part of the hormonal cascade involved in lovemaking. It counteracts the effect of the hormone dopamine which is responsible for sexual arousal and provides the body with a feeling of sexual gratification. The release of prolactin during breastfeeding creates a feeling of calm and relaxing.

🌶TESTOSTERONE : This is an androgen hormone which is usually thought of as a male hormone. It is also naturally occurring in the female body where it is produced in the ovaries and adrenal glands. Testosterone appears to contribute positively to the health of vaginal tissue and to contribute to genital sexual arousal.

Well, the hormones involved during breastfeeding might dampen sexual desire in the early months of childbirth, support from the male spouse is very important.  Some mothers feel that stopping breastfeeding might reduce tendencies of high libido, and shr might also feel unhappy that she’ll deprive her infant its right, which might reduce her desire for lovemaking.

You really need to sit down as a couple and balance things between breastfeeding , parenting and being a couple.

Find time for parenting and merge it with time for intimacy😎.

Life is not hard.

Source: https://www.lllc.ca/thursdays-tip-breastfeeding-and-hormones-sexuality

There seems to be a lot of debate out there about artificial sweetners.

Some research says its good for weightloss and as a good substitute for table sugars, while some say it would increase the risk of  cancer and also increase blood sugar level.

Well, lets dive into this troubled waters and see what we can pull out of it shall we?

What Are Artificial Sweeteners?

Artificial sweeteners, or sugar substitutes, are chemicals added to some foods and beverages to make them taste sweet.

They tend to provide a taste that seems 1,000 times sweeter than regular sugar.

Although some sweeteners contain calories, the amount needed to sweeten products is so small that you end up consuming almost no calories.

They are mostly used in beverages and drinks since they provide zero calories.

How Do Artificial Sweeteners Work?

The surface of your tongue is covered by many taste buds. Each taste bud contains several taste receptors that detect different flavors ( sweet, sour, salty).

Each time you eat, the different food molecules contact your taste receptors.

When the food molecule meets with the receptor, it (receptor) sends a signal to your brain, allowing you to identify the taste

For example, the sugar molecule fits perfectly into the taste receptor for sweetness, like a missing pixzle piece  allowing your brain to identify the sweet taste.

The molecules of artificial sweeteners are similar enough to sugar molecules that they fit on the sweetness receptor.

However, they are generally too different from sugar for your body to break them down into calories. This is why they have a sweet taste without the added calories.

Only a minority of artificial sweeteners have a structure that your body can break down into calories. Because only very small amounts of artificial sweeteners are needed to make foods taste sweet, you consume virtually no calories.

Reason why they won’t provide calories (energy) is because your body cannot break them down.

What Are the Names of Artificial Sweeteners?

The following artificial sweeteners are allowed for use in the US and/or the European Union:

Aspartame: 200 times sweeter than table sugar. Aspartame is known under the brand names Nutrasweet, Equal or Sugar Twin.

Acesulfame potassium: 200 times sweeter than table sugar. Acesulfame potassium is suited for cooking and baking and known under brand names Sunnet or Sweet One.

Advantame: 20,000 times sweeter than table sugar, suited for cooking and baking.

Aspartame-acesulfame salt: 350 times sweeter than table sugar, and known under the brand name Twinsweet.

Cyclamate: 50 times sweeter than table sugar. Cyclamate is suited for cooking and baking. However, it’s been banned in the US since 1970.

Neotame: 13,000 times sweeter than table sugar. Neotame is suited for cooking and baking and known under the brand name Newtame.

Neohesperidin: 340 times sweeter than table sugar. It is suited for cooking, baking and mixing with acidic foods. It is not approved for use in the US.

Saccharin: 700 times sweeter than table sugar. It’s known under the brand names Sweet’N Low, Sweet Twin or Necta Sweet.

Sucralose: 600 times sweeter table sugar. Sucralose is suited for cooking, baking and mixing with acidic foods. It’s known under the brand name Splenda.

There’s also a new guy om the block called ‘allulose’ made from grains.

Effects on Appetite

Some people believe artificial sweeteners might actually increase appetite and promote weight gain .

Because they taste sweet but lack the calories found in other sweet-tasting foods, they’re thought to confuse the brain into still feeling hungry after consumption.

Additionally, some scientists think you’d need to eat more of an artificially sweetened food, compared to the sugar-sweetened version, in order to feel full; well, who knows?

Although these theories are plausible, there’s mo back up claim whatsoever to them.

Effect on weight

Well, we have seen that artificial sweetners do not contain calories at all, so obvioulsy they wont increase your risk of gaining extra pounds.

But once they increase your sugar cravings, its better you stick to water than that can of soda.

Effects on diabetes

Artificial sweetners would reduce your intake of refined sugar, thereby making it easy for your insulin levels to work. It doesnt have any adverse effects on your glucose yes, but it is better you seek advice from your dietitan or doctor before using them.

Effect on gut health

The health of your gut totally determines if you would be vulnerable to certain illness.

Once your gut is not happy with you, you are at risk of poor blood sugar control,  weakened immune system, and disrupted sleep.

Some studies suggest that selected sweetners could disrupt the health of your gut by affecting the balance of gut bacteria.

Artificial sweetners and cancer

Apart from cyclamate which was banned in 1970 in America, no other other study has linked artificial sweetners with cancer.

Artificial sweetners and Dental health

Unlike sugars, artificial sweetners do not react with bacteria in your mourh to form acids. So, they dont affect your dental health negatively.

1. Some sweetners could cause headaches, seizures or depression in some individuals while leaving out others.

Safety and side effects

Artificial sweetners are safe to use but should not be consumed by individuals with phenylketonuria or those allergic to sulfonamides.

Take home Message for all

The use of artificial sweetners pose no threats to the health if used as alternatives to sugars.

Some risks attatched to it might be severe or different in individuals, so its best  to seek advice before selecting a sweetner.

Source: https://www.healthline.com/nutrition/artificial-sweeteners-good-or-bad#section12

The society we live in basically picks a food and put a cape on it with the idea that such food is a SUPER FOOD and it can work wonders. I wonder how we got here though. Lets take a little peek at one of those foods today shall we?

Coconut oil,  is an edible oil extracted from the kernel or of mature coconuts harvested from the coconut palm (Cocos nucifera).

It contains high-levels of saturated fat and so is slow to oxidise reducing possiblities of rancidification.

There are two major process of producing coconut oil from the kernel which are: WET AND DRY PROCESS.

PRODUCTION

1. DRY PROCESS: Dry processing requires that the meat be extracted from the shell and dried using fire, sunlight, or kilns to create copra.[2] The copra(dried kernel nut) is pressed or dissolved with solvents, producing the coconut oil and a high-protein, high-fiber mash.

2. WET PROCESS: The all-wet process uses coconut milk extracted from raw coconut rather than dried copra. The proteins in the coconut milk create an emulsion of oil and water. The more problematic step is breaking up the emulsion to recover the oil. This used to be done by prolonged boiling, but this produces a discolored oil and is not economical. Modern techniques use centrifuges and pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, steam distillation, or some combination thereof.

FATTY ACID CONTENTS OF COCONUT OIL

Caprylic saturated: 7%

Decanoic saturated : 8%

Lauric saturated : 48%

Myristic saturated : 16%

Palmitic saturated :9.5%

Oleic monounsaturated : 6.5%. Facts show that coconut oil contains a whooping amount of saturated oil and should be consumed moderately.

COCONUT OIL

Nutritional value per 100 g

Energy 3,730 kJ (890 kcal)

Fat…………………99 g

Saturated…….. 82.5 g

Monounsaturated….. 6.3 g

Polyunsaturated……. 1.7 g

VITAMINS Quantity %DV†

Vitamin E……….. 1% 0.11 mg

Vitamin K……….. 1% 0.6 μg

MINERALS Quantity %DV†

Iron……………… 0% 0.05 mg

Other constituents Quantity

phytosterols …………….86 mg.

Coconut oil is usually termed Medium chain triglyceride and the benefit of this MCT is that it requires very little energy for absorption into the body and it readily diffuses from the GI tract to the portal system instead of going through the lymphatic system.

It is used for weight management in underweight children and also in children with infantile cholestasis so the oil diffuses directly to the portal vein.

Other uses of coconut oil are for hair growth by women, as alternate fuel source in some countries.

Know that there is SUPER FOOD, every food is good in its own way and could be harmful to the body if taken in excess .

Source: wikipedia.

She always followed a strict diet, walked 11, 000 steps per day, always made sure she steered clear off junks and sometimes even skipped meals and did fasting. But nonetheless, she never dropped a reasonable amount of pounds. She looked so worried as she spoke to her dietitian and it was obvious she wasn’t ready to go into any new diet regime anymore. One question, and it was noticed that Mrs. X was a workaholic.

Now lets look closely at how CORTISOL could be a FRENEMY😊 shall we?

Cortisol, a glucocorticoid (steroid hormone), is produced from cholesterol in the two adrenal glands located on top of each of your kidneys. It is normally released in response to events and circumstances such as rising from bed in the morning, work outs and acute stress. It plays major roles in the body functions and also in homeostasis (maintenance of a relatively constant internal environment by the body supoorted by the kidneys).

Cortisol also plays a function in nutrition by regulating energy; it selects the right type and amount of substrate ( carbohydrate, protein or fat) the body needs to carry out physiological activities. Elevated levels of this hormone can possibly have detrimental effects on weight and immune function 😋😊. You dont want to increase its levels, but do you know how its increased? We’ll touch that soon.

Cortisol has a partner in crime 😂😂 called ‘EPINEPHRINE’ also called adrenaline. Both walk hand in hand in the fight or flight response and temporary increase in energy production which sometimes alters biochemical and hormonal balances.

Cortisol (stress hormone) functions thus:

1. You’re stressed.

2. There’s hormonal cascade as a result, the adrenals secretes  cortisol.

3. Cortisol prepares the body for a fight-flight by releasing enormous amounts of glucose thereby supplying immediate energy to large muscles.

4. Cortisol inhibits the production of insulin in attempt glucose from being stored.

5. The arteries are narrowed due to cortisol release and the heart rate is increased.

6. The individual resolves the situation.

7. Everything comes back to normal.

This looks like a normal process, but the problem we are faced with is that once we are always overstressed with our fast paced lifestyle, our double jobs, traffic jams and all,  the levels of cortisol keeps increasing and this process goes on and on which can wreak a havoc on our healths.

CORTISOL AND WEIGHT GAIN

Repeated elevation of cortisol levels can lead to weight gain. One good way is via visceral storage. Rememberwe said cortisol is produced from cholesterol? It can mobilise triglycerides from storage and relocate them to visceral fat cells (under the muscles, deep in the abdomen).

Another way is the blood sugar- insulin problem. Consistently high levels of glucose followed by insulin suppression leads to starvation of cells. When these cells lack energy, they tend to send hunger signals to the brain. This can lead to over eating, and moreover, unused glucoseis stored up as fat.

Thirdly, cortisol may affect appetite and cravings  by binding to hypothalamus (controls appetite) receptors in the brain.

So Mrs x a workaholic, always caused a surge of cortisol leading to fat storage in her visceral cells.

OTHER POSSIBLE EFFECTS OF CORTISOL ARE:

1. Immune system suppression.

2. Gastrointestinal problems.

3. Cardiovascular disease.

4. Fertility problems.

Inflammation could also be a culprit in increased cortisol levels, so an ‘anti inflammatory diet’ (if theres something like that) could be applied in situations like this, some things has to be restricted on your diet and they are:

1. Eliminate or reduced caffeine intake.

2. Alcohol in moderation or not at all.

3.  Elimination of trans fat and saturated fat.

4. Foods with high glycemic load.

SUMMARY

1. Cortisol plays an important role in the body’s daily function as stated earlier, but not understanding the science behind it might make it become a frenemy to your body. 😊

Beauty they say is in the eye of the beholder. The main crux will be what will be the yard stick to define something as beautiful and as the entire opposite. A big question I must say and it becomes me to answer. Kindly hit the brakes and allow me a soft landing by enjoying this piece. It is always an uphill task writing about sizes of humans because no one takes it likely when you touch their self esteem at wrong spots which may deflate their ego. We are all beautiful in our ways. The world is blessed with the short, tall, skinny, or plus size. No matter what dice life throws at you or what ever faculty you find yourself, remember you are your beautiful. As long as it does not in any way affect your health status then rock your style with a bounce under your feet. The BMI is (Dietitian define)… Talk about the balance of how your size must align with your height. If you fall into the class of unhealthy BMI ( >27kgm sq.), then it is advised you shed some weight. If you must do so, do it beautiful… Misconceptions about weight loss

1. DETOX TEA HELPS TO LOSE WEIGHT The whole idea of DETOX is actually very funny. The body has a well developed system that has its own built-in mechanism to detoxify and remove waste and toxins. The body’s main organs of detoxification are the kidney, skin, lungs and gut. Our body constantly filters out, breaks down and excretes toxins and wasted products like alcohol, medications, products of digestion, dead cells, chemicals from pollution and bacteria.

2. YOU CAN LOSE 5KG IN ONE WEEK: You didn’t gain that fat in one day, so it’s not healthy if you go so drastic in losing it. Ideally, you should lose 0.5kg -1kg per week. You can achieve this by a deficit of 3,500 kilocalories per week from your diet.

3. INTERMITTENT FASTING: When you fast, you tend to reduce rapidly due to the heavy restriction on intake of energy (calories). But this weight loss is largely water and glycogen (body’s carbohydrate stores), rather than fat. You tend to feel dizzy and fatigue during this fast, thereby leaving no energy for physical exercise.

4. KETOGENIC DIET: By doing this, you by pass the normal metabolic pathway thereby neglecting the body’s normal sources of energy (carbohydrates) and breaking down fats which leads to build up ketones (ketosis). Prolonged build up of this ketones leads to ketoacidosis which causes serious havoc for your internal organs. Ketogenesis is use on epileptic patients because they have more synaptic responses in their brains than normal humans. These responses are triggered by glucose, which is removed totally from the diet. The patient is closely monitored by a medical team.

5. Green tea would help you lose weight: 🤣😅. The major ingredients in most slimming tea is ‘senna’;a very strong laxative. Senna contains glycosides that stimulates digestive system. So how would you be stooling frequently and not lose weight? Healthy choice?🙄🙄.

There are lots more, but these aforementioned are more common in our society today.

*Your weight loss journey is not a death sentence, it rather should be enjoyed and should become a lifestyle.

*Weight loss regimes should not be rigid or full of restrictions.

*Take a new habit slowly, set goals for yourself.

* Get yourself a food diary and record your consumption and level of satiety per portion.

* Exercise is very important in weight loss regimens.

I have been in “Gods own Country” a bit and I have discovered that Genetically Modified Foods are big in the USA (well they have a knack for infusing science unto everything, God bless America). For one they’re cheaper and I can tell you they taste terrible. See, I’m a Dietitian and somehow expected to practice what I preach “rolls eyes”. Now here’s the problem, I started the trip down Nutrition Lane in a country where you could have an orange hankering and you walked to your local“junction” and bought three for 50 Naira (roughly 7 cents). Back home, we didn’t have much of a problem with Genetically Modified Foods. People simply planted, fertilizer with animal droppings and in due course plucked their healthy, ripened, fleshy and tasty fruits and vegetables.

Recently there has been a huge campaign toward the healthy lifestyle, including the DGA 2020, MyPlate and so on, still I find with it an exponential increase in Genetically Modified Foods and allied products. Nothing is left to naturally mature and produce anymore, everything has to be genetically and chemically induced to produce more, shorten time of production or generally increase income. I agree there is some rationale for this including pest resistance but surely there should be more sustainable ways to do protect crops than to modify them genetically. I can’t remember the last time I had a banana I actually enjoyed in the States. Even milk here tastes watery. The organic food alternative is more expensive and inaccessible compared to the Genetically Modified Foods. It pisses me off.

Therefore, I’m going to dwell a little on Genetically Modified Foods, reasons for these alterations and all that scientific stuff that leaves our yummies tasting all goooey.

What are Genetically Modified Organisms/Foods?

According to World Health Organization, ‘’’Genetically modified organisms (GMOs) are organisms (i.e. plants, animals or microorganisms) in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination. ’’ The technology has been termed “modern biotechnology or gene technology or genetic engineering’’. It allows selected individual genes to be transferred from one organism into another, also between non-related species. Foods produced from or using organisms are often referred to as GM foods.

GMOs and Crossbreeding

Genetically modified foods or have had their genes manipulated as opposed to the traditional cross breeding. What is cross breeding? A Crossbreed is an organism with purebred parents of two different breeds, varieties, or populations. Cross breeding is the process of breeding an organism often with the intention to create offspring that share the traits of both parent lineages, or producing an organism with hybrid vigor. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits of these plants and organisms than previous methods such as selective breeding and mutation breeding.

A Little Background on GM Foods in the USA:

Commercial sale of genetically modified foods began in 1994, when Calgene first marketed its unsuccessful Flavr Savr delayed-ripening tomato. Most genetic modifications have primarily focused on cash crops in high demand by farmers such as soybean, corn, canola and cotton. Recently I have seen them delve deeper into regular produce such as my darling banana, plantain and grapes.

Some Genetically modified foods have been engineered for resistance to pathogens and herbicides and for better nutrient profiles. GM livestock have been developed, although as November 2013 none were on the market. In the United States, the Department of Agriculture (USDA) and the Food and Drug Administration (FDA) favour the use of “genetic engineering” over ‘’genetic modification’’ as the more precise term.

Why are GM foods produced at all?

Having gone through the meaning of GM Foods, I know some people would still wonder why GM Foods are produced. Asides their watery, empty taste, are GM foods safe? Are they regulated nationally? What are the issues of concern for human health? The answers to these questions have been prepared by WHO in response to the above questions and concerns from WHO Member State Governments with regard to the nature and safety of genetically modified foods. I would summarize them shortly.

◦ GM foods are developed and marketed because there is some perceived need or advantage either to the producer or consumer (and of course to the producers pockets) of these foods. This is meant to translate into a product with a lower price, greater benefit (in terms of durability or nutritional value) or both.

◦ Another major objectives for developing plants on GM organisms is to improve crop protection from pests and herbs. The GM crops currently on the market are mainly aimed at an increased level of crop protection through the introduction of resistant strains and species to plant diseases caused by insects or viruses or through increased tolerance towards herbicides.

◦ Resistance against insects is achieved by incorporating into the food plant the gene for toxin production from the bacterium Bacillus thuringiensis (Bt). This toxin is currently used as a conventional insecticide in agriculture and is safe for human consumption. Genetically Modified Foods that inherently produce this toxin have been shown to require lower quantities of insecticides in specific situations, e.g. where pest pressure is high. Virus resistance is achieved through the introduction of gene from certain viruses which cause disease in plants. Virus resistance makes plants less susceptible to disease caused by viruses, resulting in higher crop yields. Now if these methods have long-term effects on consumers, would be discussed below, be patient.😒

What are the main issues of concern for human health?

If you ask me, with my meager knowledge of science, anything that introduces an external new-to nature compound to a perfectly natural entity would have repercussions but since I have not done any research on it, the people who have posit that the three main issues debated as regards Genetically Modified Foods are their potentials to provoke allergic reaction (allergenicity), gene transfer and outcrossing.

◦Allergenicity: As a matter of principle, the transfer of genes from commonly allergenic organisms to non-allergic organisms is discouraged unless it can be demonstrated that the protein product of the transferred gene is not allergenic. While foods developed using traditional breeding methods are not generally tested for allergenicity, protocols for the testing of GM foods have been evaluated by the Food and Agriculture Organization of the United Nations (FAO) and WHO. Therefore, no allergic effects have been found relative to GM foods currently on the market. Hmmmm.. okay. If y’all say so.

◦Gene Transfer: Genes transferred from Genetically Modified Foods to cells of the body or to bacteria in the gastrointestinal tract would cause concern if the transferred genetic material adversely affects human health. This would be particularly relevant if antibiotic resistance genes, used as markers when creating GMOs, were to be transferred. Although the probability of transfer is low, the use of gene transfer technology that does not involve antibiotic resistance genes is encouraged. All these hullabaloo and we still can’t cure cancer 🤦‍♂️

◦Outcrossing: The migration of genes from genetically modified foods/organisms into conventional cops or related species in the wild (referred to as “outcrossing”), as well as the mixing of cops derived from conventional seeds with GM crops, may have an indirect effect on food safety and food security. Cases have been reported where GM crops approved for animal feed or industrial use were detected at low levels in the products intended for human consumption. Several countries have adopted strategies to reduce mixing, including a clear separation of the fields within which GM crops and conventional crops are grown. Of course when have we given humans a meter and they didn’t try to take a kilometer?

◦Are GM foods safe?

Different GM organisms include different genes inserted in different ways. This means that individual GM foods and their safety should be assessed on a case-by-case basis and that it is not possible to make general statements on the safety of all GM foods. Meaning, they’re not safe but they can’t tell you so they don’t get in trouble. I’m kidding lol. But seriously, I’ve common across plenty studies that say GMOs could cause cancer and other mortal disease conditions. Of course! What do you expect when you try to manipulate something God wants you to let be 🤦‍♂️

◦ GM foods currently available on the international market have passed safety assessments based  on the Codex Alimentarius principles and, where appropriate, adequate post market monitoring, should form the basis for ensuring the safety of GM foods. Whatever you say, Alice.

Are GM foods regulated nationally?

The way governments have regulated GM foods varies. In some countries, GM foods are not yet regulated. Countries which have legislation in place focus primarily on assessment of risks for consumer health. Countries which have regulatory provisions for GM foods usually regulate GMOs in general, taking into account health and environmental risks, as well as control and trade-related issues (such as potential testing and labeling regimes). In view of the dynamics of the debate on GM foods, legislation is likely to continue to evolve. And trust me when I say all theses are done with profitability in mind first.

Well, I’m not crediting or discrediting Genetically Modified Foods, I understand the rationale behind them and you should too. That doesn’t mean you should eat the lot of them; there are reasons why they are safer and more accessible to you. When you can, please sought out and have organically grown or at lease partly organic foods. Trust me they have lots more goodness (nutrients and phytochemicals) than GMOs. If you can afford a garden, plant a few corn, tomatoes, potatoes and tomatoes. You’d love them more than most store-bought foods no matter how organic the claim. Plus you can be sure of how you grow them so that in 20 gears time there won’t have been an accumulation of some blah in your cells.

Me? I’m about to go back to Nigeria for a week just to have good old Dabinu, garden eggs, real natural watermelons and by God a natural banana/plantain! 😩