Synsepalum Dolcificum, Miracle Fruit, Magic Berry, Flavor Berry — all these names refer to the same olive-sized fruit, indigenous to West Africa. This tiny fruit contains a unique chemical substance, known as Miraculin, which interacts with the taste buds on our tongue, and temporarily deactivates our sour and bitter tastebuds! In other words, after chewing this fruit, one could drink beer and experience a taste that resembles ice coffee much more than it resembles… well, beer.

It was already known in the 70’s, but rumors have it that the FDA refused to approve it back then due to the Sugar Industry exerting considerable pressure to prevent the fruit from entering the market and damaging their profits.

Nevertheless, the fruit has gained growing popularity in Europe recently, and is used by some to avoid the harsh taste of many kinds of medicines.

In San Fransisco and New York some folks even arrange “flavor tripping” parties, in which the participants lick magic berries and go around tasting all kinds of everyday food in order to attain a mind-boggling experience.

When science finally succeeds at mass-producing Miraculin, it should radically change our culinary lifestyle.

Picture by The Banana Tree

We at Natural Buy have decided to sponsor our very own candidate for presidency. His name is Kiki, and he’s very environmentally-aware. The picture below was taken during a photo op, in which Kiki restated his commitment to reduce carbon emissions by 60% before 2015!

Another major theme in Kiki’s political platform is his firm stance on the promotion of organic lifestyle throughout America. Kiki makes sure to set a personal example, consuming only naturally-grown Bananas, and using no plastic bags at all. He is an avid user of perishable clothes, and aims to legalize the consumption of hemp — believing it would foster World Peace.

I urge you to vote Kiki this November. Together we can make a change. Yes, we can change!

With world population figures now passing 6.5 billion, future sources of human nutrition will most likely come from what covers at least 70% of the world’s surface – the sea. Many countries, especially those with large shorelines, have been receiving a good part of their food from the sea for years. The Japanese in particular have eaten aquatic plant life, known otherwise as seaweed, for centuries; and have also used the beneficial qualities of algae and other plants for traditional health remedies and medicine.

Besides being high in fiber content, seaweed also contains many essential vitamins and minerals, including vitamins A, C, and B12. High amounts of iodine and calcium are also present in many varieties.

Although not all seaweed is edible, there are some types that are used extensively by the Japanese and other sea peoples; and not just for delicacies like Sushi. Some of these types include:

Sargassum – a brownish-green leafy algae, known as haizao to the Japanese and used a lot in oriental medicine.

Porphyra – a purplish-brown algae, known as nori in Japan and is the most commonly used material for wrapping Sushi.

Kelp – a common green seaweed known as kombu in Japan and konbu in China. It is used as food in a number of ways including soups, flavoring, and even picked. Like Nori, it is easily found in oriental food stores or in oriental food sections of most supermarkets.

Laminaria – a green leafy algae called Kunbu in Japan and used in various medicinal remedies including those for the liver, kidneys, lungs, and other organs.

Undaria pinnatifida – a broad leafy form of algae, most popular in soups and salads. Known as Wakame in Japan, it is considered to be a luxury food and is so popular that demand of it far exceeds supply. For this reason, Wakame is often grown extensively in seaweed farms in Japan, Korea, and China.

To give you an idea of the economic importance of seaweed, Japan alone imports around $150 million worth of various seaweed annually from countries like Korea, and exports at least $15 million worth of Nori seaweed wrappings to satisfy the worlds’ growing fondness of Sushi and Nori products. In Japan alone around 21 species of seaweed are eaten as food and the annual per capita consumption of seaweed products is around 4 kilograms. Agar-agar, a gelatin made from Gracilaria and Gelidium types of seaweed, is used both for food and in scientific laboratories as the culture base for growing bacteria specimens. Japan alone exports more than 1,000 tons of Agar annually.

The future of seaweed as a food source will largely depend on the future of the world’s seas and oceans, which are already becoming threatened by widespread pollution. Global warming is also a factor as some seaweed specials are affected by changes in ocean temperatures. In addition, we must also realize that seaweed accounts for more than 20% of our planet’s total oxygen supply, making this perhaps one of the most important attributes for maintaining life on earth.

Source and Picture by Institute for Traditional Medicine

Today I want to tell you about my favorite dip — A greyish natural spread called Tahini, or otherwise, Sesame Paste. It is a dish well known in the Middle East and in Africa, much appreciated there for its nutritional value and its unique, slightly bitter, taste.

Tahini is made from sesame seeds. First you have to separate the seed’s oil from the rest of its content, and then you roast and grind each substance separately, only to be merged again afterwards. The result is a thick and smooth paste, which you can buy and store in your cupboard for long periods of time.

Whether you buy whole-seed tahini (thicker, bitter, healthier) or hulled-seed tahini (thinner, slightly sweet), the paste is full of protein, calcium, and healthy fatty acids such as Omega 6. Even better, it is relatively low in carbohydrates.

To make a fresh paste you simply pour some pure tahini into a bowl, mix it with an even amount of water, and add some fresh lemon juice. That’s the basic recipe, and it’s fast and easy to make! But if you feel like investing a bit more time in making an authentic sesame spread, the kind of which you could buy on the shores of the Mediterranean Sea, I suggest taking a single clove and and scraping it with a small grater directly onto the bowl. Then, add some chopped parsley (organic parsley is my preferred) into the mix, and top the bonanza with a touch of salt and black pepper.

Congratulations! You now have a home-made tahini, which you may spill over your salad or spread over a piece of bread. Heck, sometimes I eat it straight with a spoon.

Picture by: About.com

Photo: Culinary Herb Guide

One of the true benefits of spring is the abundance of fresh herbs. While many herbs such as Basil, Oregano, Parsley and Thyme are available at your favorite grocer or whole foods store, many herbs can be found growing wild, or even in your neighborhood. There is simply nothing more lovely as a food taste enhancer than freshly picked herbs. Basil gives a special taste addition to a variety of foods, ranging from spaghetti and other pasta, to salads, meat dishes, and soups. Along with basil, oregano is a “must have” herb for Italian cookery; and fresh oregano is much more taste enhancing than the dried variety.

Herbs such as Rosemary and Sage are actually perennial plants which can often be found in the wild as well as in private and municipal gardens. Both of these zesty herbs go well will numerous dishes, including potatoes, sweet potatoes, chicken and fish. Chives and Mustard (either domestic or wild) are also common in the spring and add zest and flavor to numerous dishes. Though not actually an herb, Garlic (a cousin to the onion) is a must for cooking and is also grown in organic gardens to help keep insect pests away. Garlic Chives are chive-like perennial plants that resemble chives but also have a special garlic-like flavor. They are often grown in organic gardens for reasons similar to garlic.

Herbs which have a special use include varieties of Mint, Fennel, and Dill. Mint is common in many gardens and besides its use in teas and other beverages has many uses as a flavor enhancer for meat dishes, especially lamb. Fennel is both an herb and a succulent vegetable whose flowering tops are used for flavor enhancers for food and sweets, especially licorice. Fennel’s bulb-like stalks resemble celery and can be cooked into many delicious vegetable and meat dishes. Dill is a common pickling herb as well as a taste enhancer in breads such as rye bread.

People who live near wooded or marshy areas can find many of these herbs growing wild during the spring and summer months. By picking them wild and consuming them immediately, you gain the benefit of using truly organic herbs. The alternative to picking them wild is growing them in you own organic garden, which can even be on your apartment balcony if you are a city dweller. Plant and garden nurseries provide special trough-like planters for growing herbs as well as special soil and other needed materials. You can also buy fresh organic herbs at whole food centers and other similar establishments, including public markets.

World food prices appear to be on the rise, almost to the point where people the world over are beginning to see for themselves the consequences of global warming. With populations booming in most Asian countries, particularly heavily populated ones like China, Japan, India and Indonesia, find that these rising food prices are affecting one of the worlds’ most basic yet stable food commodities - rice.

The old saying that bread (largely made from wheat and similar grains) is “the staff of life” no longer appears to be the case, as rice, Asia’s most commonly eaten food, is gaining in popularity. This fact is not really surprising as some of Asia’s most heavily populated countries depend heavily on the starchy grain which contains not only a good percentage of needed carbohydrates but essential vitamins as well. Rice has been a food staple in China and other Asian countries for thousands of years; and out of the world’s 6.5 billion inhabitants, rice is a vital food grain for at least 3 billion human beings.

Rice is relatively easy to grow and can be cultivated in marshy or swampy regions where other food grains are scarce. An average grain of brown rice (rice which still has the rice germ and bran hull) contains 78% carbohydrates, Vitamins B and E, proteins, and minerals such as potassium. Although people living in North America and Europe tend to eat the bleached white rice, which has less food value, more and more people are opting out for whole grain rice, found in better quality supermarkets and whole food stores. A 200 gram serving of cooked, brown rice contains 282 calories, 1.6 gm of dietary fiber, 1 mg of iron, 220 mg of magnesium, 198 mg of potassium, 0.3 mg of vitamin B1, 0.4 mg of vitamin B2, and 1.4 mg of zinc.

The most popular types of rice are long grain, Persian style, Basmati (popular in countries like India) and round, which is the basis for most Sushi recipes. Recent world weather fluctuations has resulted in severe damage to many Asian rice crops which is causing chromic to severe rice shortages in countries where inhabitants depend heavily on successful annual rice crops to ward off starvation. Rice shortages in Asian countries are also finding their way their way to Western countries, where rice has also become an important part of many peoples daily diet due to its easy digestibility and nutritional benefits.

Much emphasis has recently been placed on foods having a high GI or Glycemix Index. Foods with high GI indexes put weight on people faster and are high in glucose. White rice has a high GI or Glycemic Index and is therefore less healthier than brown varieties which have a much lower GI index.

Blueberries are more than just a wonderful tasting fruit. They help improve our memory and delay the effects of aging. The beneficial properties of the berries of this plant, known by it’s Latin term of Cyanococcus vaccininum, has been evident for centuries. The plant has many varieties, and is found in both North America and Europe.

Blueberries are rich in antioxidants which help deter aging. They are an excellent source of flavonoids which have positive attributes to keep the brain from losing its memory function, even in old age. Scientific studies of the effects of flavonoids on the brain have found that they help brain cells by enhancing existing neuronal or brain cell connections. Parts of the brain dealing with learning and memory are especially benefited by eating blueberries. Blueberries are also said to help improve eyesight, which was related by British air force pilots during the Second World War, who ate blueberry pie or jam prior to going on flying missions.

Prominent neurologists have found that the high level of flavonoids found in blueberries are very helpful to older people and helps slow down memory loss and even more pronounced memory loss conditions such as Alzheimer’s disease. While all blueberries are high in antioxidants and flavonoids, wild blueberries or bilberries as they are often called in Europe, have even higher levels of these anti-aging and memory retentive compounds.

Besides the benefits previously noted, blueberries have also been found to be good in treating various forms of cancers as ingredients such as anthocyanins, proanthocyanidins, flavonols and tannins are effective in keeping cancer cells from developing. The berries are also effective in preventing strokes in both humans and animals. Other healthful ingredients in blueberries include vitamins C and E, dietary fiber, and the mineral manganese.

Because of their healthful benefits, blueberries are very popular in organic and whole foods stores, where their healthful ingredients are very much appreciated.

So, next time you decide to make some pancakes or muffins for breakfast, consider adding some fresh or frozen blueberries to the batter, as well as using a spread made from blueberry jam. The benefits received will be more than just good taste.

Source: naturalnewswire.com
The Organic Center, based in Denver Colorado, released in March, 2008, a special report of its findings in which it was estimated that a much as 97% of the dangers from pesticides would be eliminated if America’s 8 million acres of land used for growing farm produce would be converted to organic farming.

Dr. Charles Benbrook, Chief research scientist for the Center, summarized in the report that the fundamental way to stop the dangers to food caused by pesticides is to “choose the organic option”. To back up this claim, comparison examples were made between farm produce grown organically to that grown by conventional methods, which included use of pesticides. According to Dr. Benbrook’s findings, American families are exposed to as much as 13 kinds of pesticide residues daily. Some of the larger amounts are found in spinach (9 residues), raisons (11 residues), peaches ( 5 or more residues) and bell peppers (as much as 12 residues).

To add to these findings, it was also noted in the report that other agricultural products, including dairy and meat products, were found to contain multiple pesticide residue. This is perfectly understandable, as the fodder fed to dairy and meat producing cattle comes largely from hay and alfalfa that had been sprayed with pesticides.

In regards to the production of fruits and vegetables, it was pointed out that only 3 per cent of agricultural land is utilized for growing these kinds of produce, with the remainder used for growing cereal grains and similar crops.

Dr. Benbrook added that although it will take years to changed current farming methods to growing crops by organic methods, at least 10 per cent of all crops are currently being grown by organic methods. As more and more consumers begin purchasing organic produce, the risks from pesticides will be reduced as well. The Organic Center included a list of conventionally grown fruits and vegetables that have the highest pesticide risk index. Some of these include: cranberries (178) bell peppers (132) and green beans (330). Imported produce has even higher pesticide indexes with “summer fruits” such as pears, grapes, peaches, and nectarines having indexes of 266 to 282, and vegetables like lettuce and cucumbers having indexes of between 316 and 326. Bell peppers, apparently “havens” pesticide residues, had indexes of over 700!

Taking these findings into consideration, it’s easy to see why it is worthwhile to purchase only organically grown produce.

Time to think about Summer yet? I hope so… I found this great photo on flicker and it just made think of all the good things I miss after this winter. The colors and tastes and the great fruits…Can’t wait!

Although the advice of eating bananas has often been noted in information dealing with health and nutrition topics, there is a lot more to eating this fruit than many people are aware of .The advantages of eating bananas has been known since ancient times, and was considered an excellent food for armies such as the Roman Legions, due to its nutritional content and easy portability.

Bananas have been found to be not only be high in proteins and carbohydrates, but also contain many essential vitamins and minerals, including vitamins A, C, B6, calcium, iron, potassium and manganese. Organic versions of this fruit have a higher vitamin and mineral content; although the fruit tends to be smaller and more prone to insect infestation. Being low in sodium, bananas are an excellent choice for people on a low or salt free diet. Their high fiber content makes bananas a smart choice for those suffering from constipation, and they are also very beneficial for those suffering from stomach problems such as ulcers.

A number of ailments and physical problems have been found to be relieved and even cured by eating bananas. These include:

Stress: potassium in bananas help regulate heartbeat and send oxygen to the brain

Depression: a protein substance called Tryptophen produces a substance called Serotonin which induces relaxation and improves a person’s mental outlook.

Anemia: due to the fruit’s high iron content bananas are good for persons suffering from anemia.

Heartburn: bananas are a natural antacid

Morning sickness: bananas help keep blood sugar levels up in pregnant women, helping to prevent morning sickness.

Mosquito bites: rubbing the inside of banana skins on a bite will help reduce itching and swelling.

Strokes: eating bananas has been found to help prevent strokes due to their mineral content that is helpful in reducing cholesterol levels.

Wart control: This benefit really works, and involves putting a piece of banana skin, inside up, on a plaster and then applying it to the wart. This is especially effective for warts of the sole of the foot, otherwise known as “planter’s warts”.

One word of advice is to never put bananas into a refrigerator, as this lessens the fruit’s nutritional value. Bananas are also excellent for people trying to lose weight as it satisfies the craving for sugar while supplying needed nutrients. Many nutritionists claim that bananas are an almost perfect fruit. And don’t be so quick to throw that banana peel away, for in addition to curing warts and relieving mosquito bites, the inside part of the peel is also excellent for shining shoes. Try it sometime!