Dear Friends of Holistic-Ways,
Today I would like to write about a very controversial topic: Gene Modified Organisms (GMOs). Why? Well, the discussion started on my Facebook page after I had posted news about German supermarkets demanding to return to GMO-free poultry feed and eggs. Find the article here.
Some people raised the question about the difference of GMOs and hybridization. Of course, I am not a scientist, but here is an article from PBS that very nicely explains the argument from both sides. Some say that hybridization is just an early stage of GMOs; crude, so to speak. Others oppose.Continue Reading
Every week you receive this newsletter and hopefully some valuable information with it. Over the past weeks we have spoken about creating mindfulness and I lacked to remind you about the importance of good nutrition. Therefore, today, I’d like to take the opportunity to emphasize that “You Are What You Eat.” Have you ever thought about where this phrase comes from. I researched the origin of the statement a bit and here is what I found:
“This phrase has come to us via quite a tortuous route. Anthelme Brillat-Savarin wrote, in Physiologie du Gout, ou Meditations de Gastronomie Transcendante, 1826: “Dis-moi ce que tu manges, je te dirai ce que tu es.” [Tell me what you eat and I will tell you what you are].Continue Reading
A lot of people tell me that they have problems with spoilage of their fresh produce. They complain because it doesn’t keep as long as they would like and often rather opt for the unhealthy packaged food instead. However, storing fresh produce is a skill, which is easily learned. In fact, I had to figure it out the hard way and teach myself through making mistakes. But that’s also why I can help. Now, the first thing I do when I come home with fresh produce is to make sure to store it properly.
Lettuce, kale, spinach, basil, cilantro, and other leafy greens go in the fridge. They need to stay moist and cool. This also holds true for peppers, cabbage, beets, broccoli, zucchini, squash, cauliflower, fennel, or eggplant. Potatoes like it cool and dark. In my house the following fruit goes in the fridge too: apples, pears, lime, citrus fruit like grapefruit or limes. Kiwi, bananas, peaches, apricots, pineapple, and melon stays on the counter-top. Sometimes this process of selecting where to stick your produce is a bit trickier. For instance with avocados. When they are still a bit green and need to ripen, you best keep them out of the fridge or even put then in a paper bag or next to bananas. That speeds up the ripening process. If you buy them ripe, however, and need to keep them fresh for a couple more days, stick them in the fridge and you are good to go. Tomatoes should stay out of the fridge as well. They lose their taste when cooled down too much.
Wow… this is definitely not all and there is so much more variety of produce. Let me know if you have a question regarding the storage of produce.
Oh, and of course, it also helps to plan your meals at last a little bit around the produce you just bought. Some veggies, especially leafy greens like spinach or chard, for example, go bad quickly. So when you buy them, plan on preparing them soon after…
Hope this helps,