Natural Cures Not Medicine: oranges

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Showing posts with label oranges. Show all posts
Showing posts with label oranges. Show all posts

Orange Juice May Soon Contain Pig DNA

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The future of orange crops are at risk and pig genes may be considered part of the solution. (I’m not kidding)

On July 27, the New York Times (NYT) officially staked its flag into Big Ag’s garden and into the soil of the GMO camp with its wildly controversial piece, “A Race to Save the Orange by Altering Its DNA.”
The feature highlights the story of a highly influential orange grower and his undying quest to stave off Asian jumping lice and the bacteria that they carry, which has been devastating Florida’s orange crop since 2005.
Committed to engineering the world’s first genetically modified orange tree, the article centers on Ricke Kress, the president of Southern Gardens Citrus who is in charge of two and a half million orange trees and a factory that squeezes juice for Tropicana and Florida’s Best. According to NYT, Kress’s GMO savior would fight C. liberibacter and citrus psyllids through whatever means science determines necessary. As for public acceptance, Kress told his industry colleagues, “We can’t think about that right now.”

Rick Kress’ mission to save oranges by whatever means necessary

Kress’ crusade has led him along a path, the past several years, widely out of public view. His work has tested potential DNA donors from two vegetables, a virus, a pig, and a synthetic gene manufactured in a laboratory. Unbeknownst to the world, the NYT reports that later this summer Kress “will plant several hundred more young trees with the spinach gene, in a new house.

In two years, if he wins regulatory approval, they will be ready to go into the ground. The trees could be the first to produce juice for sale in five years or so.”

According to the NYT, whether it is his transgenic tree or someone else’s, Kress insists, “Florida growers will soon have trees that could produce juice without fear of its being sour, or in short supply.”

What is the danger of the “Greening” disease?

C. liberibacter, the bacterium that has all but annihilated Florida’s citrus crop, chokes off the flow of nutrients and are spread by Asian citrus psyllids that can carry the germ a mile without stopping, and the females can lay up to 800 eggs in their one-month life. It was first detected more than a century ago in China and has earned a place, along with anthrax and the Ebola virus, on the Agriculture Department’s list of potential agents of bioterrorism.

When it first hit, Florida growers attempted to subdue the contagion known as “Greening” by chopping down hundreds of thousands of infected trees and by spraying a broad spectrum of pesticides on the lice that carries it. However, the disease could not be contained. It has thus been determined by University of Florida agricultural analysts that the Asian bug and bacteria has cost Florida $4.5 billion and 8,000 jobs between 2006 and 2012.

Presently, there is no known cure for Greening disease. “In all of cultivated citrus, there is no evidence of immunity,” the plant pathologist heading a National Research Council task force on the disease said.

Does the New York Times really care about the health of its readers?

Although our hearts break for the thousands of people who have lost their jobs and for the unknown impact this orange crop devastation will have on the world as it continues to spread, our tempers boil against the New York Times for their highly biased representation of GMOs to their readers, of whom many are ignorant to the harmful realities related to GMOs.

Astoundingly, the NYT attempts to compare genetically modifying oranges to ancient breeding practices, something that they call “genetic merging.”

Because oranges themselves are hybrids and most seeds are clones of the mother, new varieties cannot easily be produced by crossbreeding – unlike, say, apples, which breeders have remixed into favorites like Fuji and Gala. But the vast majority of oranges in commercial groves are the product of a type of genetic merging that predates the Romans, in which a slender shoot of a favored fruit variety is grafted onto the sturdier roots of other species: lemon, for instance, or sour orange. And a seedless midseason orange recently adopted by Florida growers emerged after breeders bombarded a seedy variety with radiation to disrupt its DNA, a technique for accelerating evolution that has yielded new varieties in dozens of crops, including barley and rice.

Completely ignoring the inherent dangers of GMOs and confusing the process with conventional crossbreeding, the NYT states,

Even in the heyday of frozen concentrate, the popularity of orange juice rested largely on its image as the ultimate natural beverage, fresh-squeezed from a primordial fruit. But the reality is that human intervention has modified the orange for millenniums, as it has almost everything people eat.

In addition, the NYT times argues that, “Even conventional crossbreeding has occasionally produced toxic varieties of some vegetables.” The famed news source even insists that,

Oranges are not the only crop that might benefit from genetically engineered resistance to diseases for which standard treatments have proven elusive. And advocates of the technology say it could also help provide food for a fast-growing population on a warming planet by endowing crops with more nutrients, or the ability to thrive in drought, or to resist pests. Leading scientific organizations have concluded that shuttling DNA between species carries no intrinsic risk to human health or the environment, and that such alterations can be reliably tested.

Sources: RawForBeauty.com

 NATURALHEALTH365.COM

Natural DIY Juices For Cellular Regeneration

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"Chlorophyll will be the principle protein for the coming light bearing age. When freshly made in a drink, it contains synthesized sunshine, plus the electric current necessary for the revitalization of the body, and it will open areas of the brain that man yet known nothing about."-Dr. Ann Wigmore, 'Let There Be Light'
Image: Live Love Fruit 
The fresh juice of plants is very much like the juice of our cells. Drinking the juice of fresh greens be it herbs or foods is like drinking the nectar of the rejuvenation of youth. The essential elements that may be lacking in your body cells- particularly the live enzymes, bioactive vitamins, minerals, trace minerals and other unknown factors that- can be easily assimilated through daily green sunlight transfusion of fresh green juices that are often destroyed by processing.

Use organic produce as much as possible, and drink immediately after extracting. Be sure to drink slowly and swish around in your mouth for around 30 seconds to activate the enzymes in your mouth and prevent bloating and digestive upset. Be creative with these recipes and use whatever greens and produce you have in your garden and what's in season. When juicing greens balance them with pleasant sweet tasting vegetables such as: carrot, beets, squash, celery or a few apples to give it that familiar taste you are familiar with.

Lemon Water:
Drink lemon water in the morning to help flush out toxins. Squeeze 1 lemon into 1 litre of water to do a full-body flush.

Orange Juice:
A little later in the morning prepare 4 large freshly pressed oranges and 1 cup young thai coconut water (don't drink pasturized orange juice! This is heated to high temperatures so the enzymes are destroyed). Oranges are great for pulling out toxins from our cells and the natural sugars help feed our glucose-hungry brain. Coconut is great for replenishing electrolytes we require throughout the day.

Green Juice:
The chlorophyll molecule closely resembles hemin (a component of hemoglobin), the pigment that combines with protein to form hemoglobin. The latter is present in the red corpuscles of the blood and by carrying oxygen to the tissues makes the production of energy and life possible. The major difference between chlorophyll and hemin is that chlorophyll contains magnesium while hemin contains iron as its central atom.

Fresh green juices used without any additional dietary changes have a great effect on a wide range of diseases. The human being dies from over 250 known diseases, whereas grass-eating animals in the wild, such as the horse, deer, steer or elephant are prone to only five or ten diseases. The only explanation that scientists have been able to come up with is that these animals are living on a diet that is fresh and grown naturally by the earth without the use of chemicals.

You may choose any of the green juices from this blog (or whatever you can come up with). Include some kind of sweeter root vegetable or apple for some sweetness, and at least 1 lemon and ginger or turmeric to add a full-body detox kick. Add a bunch of leafy greens (either kale, romaine, or some other leafy green), and neutral vegetables like celery, cucumber and fennel.

Beet Juice:
Beet juice helps to replenish our blood cells and prevent anemia. There are plenty of juice recipes on this blog that feature beets. Typically, a great beet juice recipe includes 3-4 beets, a handful of carrots, 3-4 inches ginger, 1 lemon and 5-6 stalks celery.

Source: Live Love Fruit

10 Fruits You Should Be Adding To Your Smoothies Today!

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Smoothies are a great way to increase your consumption of fresh fruit and vegetables. Over the past 10 years of perfecting smoothies, I have found that certain fruits work better in smoothies than others, and that including high-antioxidant rich fruits into your smoothie will give you the biggest bang for your buck. Read on to find out 10 different fruits that you should definitely start adding to your smoothies TODAY!


Cherries
Cherries are a popular summer fruit and should be eaten while they are in season. They are very high in antioxidants called anthocyanins, which help lower your risk of developing heart disease and cancer. They also help promote healthy skin and brain cells. Cherries are also great anti-inflammatory fruits, and have been shown to act just as effectively as the painkiller ibuprofen. Make sure you choose deep, dark, red cherries (not light coloured – those are un-ripe), and be sure to pit the cherries before you blend.

Bananas
Bananas are an amazing power food! They help individuals overcome depression because of their high levels of tryptophan (which is converted into serotonin in the brain; the happy-mood brain neurotransmitter). They protect against muscle cramps during workouts and counteract calcium loss during urination and build strong bones. They also improve your mood and reduce PMS symptoms and help individuals lose weight via their fat-metabolizing resistant starch. Make sure to include ripe, spotty bananas in your smoothies as these are the kind that will help you gain these awesome benefits!

Berries
Berries are one of the best foods to include in your smoothies, especially because they are the fruits with the highest levels of antioxidants. Berries help lower your risk of certain cancers, and improve memory function and urinary tract health, as well as promote healthy aging. Berries are also very high in fiber which helps to maintain a healthy GI tract, lower blood cholesterol and reduce heart disease. Another compound in berries called “ellagic acid” is a potent anti-carcinogen, which has anti-viral and anti-bacterial properties. I would recommend putting around 1-2 cups of berries per smoothie (make sure you buy organic berries! Conventional berries are one of the highest sprayed fruits out there!)

Peaches & Nectarines
Peaches and nectarines are both very high in beta carotene which is essential for eye health (helps improve vision health by increasing circulation of blood in the eyes, and other body parts). Vitamin C content in these two fruits are also wonderful for skin care and reducing dark circles under the eyes and fine lines and wrinkles. Peaches and nectarines are great toxin cleansers as well, and their high fiber and potassium content reduces kidney related diseases and reduces risk of developing ulcers. Add 1 or 2 peaches or nectarines to your next smoothie – be sure to remove the pit!

Mangos
Antioxidant compounds in mango have been found to protect against a variety of cancers like colon, break, leukemia, and prostate. Mangos are high in fiber, pectin, and vitamin C too, which helps lower serum cholesterol levels and helps clear the skin. Adding a cup or two of mango to your smoothie will ensure your body benefits from the mango’s amazing properties.

Pineapple
Who doesn’t love pineapple? Make sure you choose ripe pineapple (the green leaves on top start to turn brown when it is just about ready), otherwise, you will have battery-acid mouth for the rest of the day! Did you know that pineapples are incredibly high in vitamin C, so they help boost the immune system and keep our gums healthy. Pineapples are also high in manganese, which is a trace mineral needed by your body to help build bones and connective tissues. They also lower your risk of developing age-related macular degeneration and the bromelain in pineapple helps alleviate inflammatory-related diseases like arthritis!

Oranges
Oranges are a definite power food! They literally dissolve the mucus in your body and get rid of nasty blockages that may be causing a variety of underlying bodily issues. Oranges are rich in limonoids which help fight a number of cancers including skin, lung, breast, stomach and colon. They also help reduce the risk of kidney stones and help lower cholesterol because of the high content of soluble fiber. Not only that, but this fruit is very high in potassium, an electrolyte mineral required for proper heart and nerve function. Last but not least, we all know the orange is high in vitamin C, which keeps our immune system strong and healthy! Juice a couple oranges for your next smoothie instead of buying pasturized orange juice which is very low in bioavailable nutrients.

Papaya
Papaya is a great fruit for improving skin health and fighting against acne and skin infections. It is very rich in fiber which helps lower cholesterol levels and contains enzymes which prevent the oxidation of cholesterol (in turn, helping to prevent heart attacks). The enzymes in papaya are also wonderful for relieving constipation and diarrhea, and helps to cure infections of the colon. The seeds are great for ridding the body of intestinal worms too! Put 1-2 cups of ripe papaya in your next smoothie!

Grapes 
Grapes contain resveratrol which helps assist with weight loss by 1) reducing the cells’ ability to store fat; and 2) causing the fat to disintegrate 246% higher than normal! Resveratrol also improves blood vessel dilation, allowing blood to flow more easily through blood vessels. Grapes also protect the brain, thanks to resveratrol which cleans up brain-damaging plaques and free radicals (both of which are linked to Alzheimer’s disease). I sometimes like making an all-grape smoothie, with 1-2lbs of grapes in a blender, pulse blended for 30 seconds and you are good to go!

Kiwi

Finally, the kiwi is a great fruit to add to your smoothies! They contain a protein-dissolving enzyme which helps digest meals more efficiently and have high levels of potassium which helps manage our blood pressure. Kiwis have been found to protect the cell DNA from oxidative damage (something that leads to many cancers), and the high vitamin C content boosts your immunity. The fiber on kiwis are great for removing toxins from your intestinal tract too! Putting a couple ripe kiwis in your smoothie will allow you to reap these awesome benefits!


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Red fruits and vegetables





Spice up your drinking water with an organic fruit infusion!

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Infused Water - A New Concept


(1) Green tea, mint, lime—-fat burning, digestion, headaches, congestion and breath freshener.

(2) Strawberry,kiwi—–cardiovascular health, immune system protection, blood sugar regulation, digestion

(3) Cucumber, lime, lemon—- water weight management, bloating, appetite control, hydration, digestion

(4) Lemon, lime, orange—–digestion vitamin C, immune defense, heartburn, (drink this one at room temperature)

Not to mention that these are all amazingly delicious! Enjoy.

Source: Raw For Beauty

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