Here is a little tip you should always remember and never forget when going to the grocery store.
Conventionally grown produce have 4-digit numbers starting with 3 or 4.
Organically grown produce have 5 digits starting with a 9
Genetically modified (GM) have 5 digits starting with an 8
Never buy produce that starts with an 8. Just look for 9's to be sure you are getting organic. Sometimes you will find conventional fruits or veggies accidentally mixed in with the organic. This happens a lot at big health food stores so just read the numbers to make sure you are getting what you pay for. By Proper way to wash vegetables Swisschard Similar to spinach and beets with a flavor that is bitter, pungent and slightly salty, Swiss chard is truly the vegetable valedictorian with its exceptionally impressive list of health promoting nutrients. Although Swiss chard is available throughout the year, their season runs from June through August when it is at its best and in the greatest abundance at your local supermarket.
Swiss chard, along with kale, mustard greens and collard greens, is one of several leafy green vegetables often referred to as "greens". It is a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves. Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible.
If vegetables got grades for traditional nutrients alone, Swiss chard would be the vegetable valedictorian. The vitamin and mineral profile of this leafy green vegetable contains enough "excellents" to ensure Swiss chard's place at the head of any vegetable Dean's List. Our rating system awards Swiss chard with excellent marks for its concentrations of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Swiss chard also emerges as a very good source of copper, calcium, vitamin B2, vitamin B6, protein, phosphorous, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid.
The George Mateljan Foundation
for The World's Healthiest Foods What You Should Know About Organic Foods
Cannellini beans are large and have that traditional kidney shape. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh. They hold their shape well and are one of the best white beans for salads and ragouts.
Great Northern beans are smaller than cannellinis and and suitable for any number of uses: salads, soups, stews, ragouts, purees. Their texture is slightly grainy, with a nutty, dense flavor. Popular in North America, Great Northerns look like white baby lima beans.
Navy beans are small and oval and cook relatively quickly (which, as Aliza Green notes in The Bean Bible, has made them popular with commercial baked bean manufacturers). Known as Boston beans, the white coco, pea beans or alubias chicas, Navy beans are perfect for dishes that don't need the full bean shape to shine: purees, soups, stews and baked beans.
This is pretty interesting…
It's been said that God first separated the salt water from the fresh, made dry land, planted a garden, made animals and fish... All before making a human. He made and provided what we'd need before we were born. These are best & more powerful when eaten raw. We're such slow learners...
God left us a great clue as to what foods help what part of our body!
God's Pharmacy! Amazing!
A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... And YES, science now shows carrots greatly enhance blood flow to and function of the eyes.
A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.
Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.
A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.
Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.
Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.
Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).
Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.
Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.
Olives assist the health and function of the ovaries
Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.
Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.
Organic Produce and Wax
Most organic produce is not waxed. However, organic citrus fruits and, in the winter, organic cucumbers (and occasionally organic apples) are sometimes waxed. A coat of wax is often applied to both conventional and organic lemons, limes, grapefruit, oranges and tangerines as a protective barrier against moisture loss and dehydration.
The digestion of FDA-regulated food-grade wax doesn’t pose any known health risks to humans, and the actual amount of wax applied to a piece of fruit is miniscule. Even so, organic certifiers rule that wax must be applied to only the non-edible parts of the fruit with the exception of citrus (as the rinds can be used in baking and juicing).
Citrus actually produces a wax coating naturally, but, once it’s picked, citrus also undergoes a thorough cleaning, which can damage or destroy the wax covering. If citrus is to be shipped long distance, an insufficient wax coating might mean that the fruit reaches its destination in less than optimal condition, so additional wax is often applied.
Still, there are differences in the waxes applied to conventional and organic produce. Wax for conventional produce contains petroleum-derived ingredients, and it often has preservatives or fungicides in it. Wax is not digested by the human system, but it’s possible that chemicals in the wax may be absorbed by the body. Wax for organic produce, on the other hand, may not be synthetic or contain preservatives or fungicides, and it may not have petroleum-based ingredients. Beeswax, wood rosin (collected from the stumps of pine trees) and carnauba (extracted from palm leaves) are allowed, and they can be combined with vegetable oil, vegetable-based fatty acids, ethyl alcohol and water.