Lead Author: David Pimentel (other articles)
Article Topic: Agriculture and food
This article has been reviewed and approved by the following Topic Editor: Marco Bertaglia (other articles)
Last Updated: July 6, 2007
Humans began to cultivate food crops about 10,000 years ago. Prior to that time, hunter-gatherers secured their food as they traveled in the nearby environment. When they observed some of the grains left behind at their campsites sprouting and growing to harvest, they began to cultivate these grains. From these humble beginnings agriculture began. Slash and burn, an early type of crop culture, remains today a truly sustainable agriculture, one that is independent of fossil fuel energy. In such a system, about 10 hectares of productive land is held in fallow for each planted hectare. With this rotation system, a hectare is planted once every 20 years, allowing the soil to reaccumulate vital plant nutrients. Although the practice requires large acreages and large labor inputs, the crop yields are adequate. For example, corn with ample rainfall can yield about 2,000 kilograms per hectare (kg/ha).
Over time, human labor in agriculture has decreased, first because of the use of animals and finally with machinery powered by fossil fuels. Currently, plentiful and economical fossil energy supports an era of machinery and agricultural chemicals. About 1,000 liters of oil equivalent are used to produce a hectare of corn with a yield of 9,000 kg/ha. One-third of this energy is used to replace labor, one-third for fertilizers, and one-third for others.
Worldwide, more than 99.7% of human food (calories) comes from the land. Serious environmental impacts, such as soil erosion, water runoff, and pesticide pollution, result from fossil fuel-intensive agriculture. A critical need exists to assess fossil energy limits, the sustainability of agriculture, and the food needs of a rapidly growing world population.
Thursday, December 13, 2007
Sunday, December 9, 2007
Impacts of Climate Change on Food Production and Supply
Overall, climate change, including global warming and increased climate variability, could result in a variety of impacts on agriculture.? Some of these effects are biophysical, some are ecological, and some are economic (UNFCCC Climate Change Information Kit). ?
They include:
A shift in climate and agricultural zones towards the poles
Changes in production patterns due to higher temperatures
A boost in agricultural productivity due to increased carbon dioxide in the atmosphere
Changing precipitation patterns
Increased vulnerability of the landless and the poor.?
Rosenzweig and Hillel (1995) explain these and other ideas in Potential Impacts of Climate Change on Agriculture and Food Supply.
In the early 1990's in a study sponsored by EPA, agricultural scientists in 18 countries estimated potential changes in national grain crop yields using crop models and the GCM scenarios at 112 sites worldwide (Rosenzweig and Parry, 1994) (Figure 3). The results of this global assessment suggests that a doubling of the atmospheric carbon dioxide concentration will lead to only a small decrease in the global crop production.? However, it appears that developing countries in lower latitudes will bear the brunt of these problems.
Several factors contribute to the latitudinal differences in simulated yields. In high latitude regions, increased temperatures benefited crops otherwise limited by cold temperatures and short growing seasons.? The climate change induced warming at low latitudes brought greater heat and water stress, resulting in greater yield decreases than at higher latitudes.
In addition, in Rosenzweig et al., Climate Change and Extreme Weather Events; Implications for Food Production, Plant Diseases, and Pests, the authors found that global food supply may be affected by an increase in extreme weather events and climate variability associated with global warming.? Altered weather patterns can increase crop vulnerabilities to infection, pest infestations, and choking weeds.? This will not only decrease yields of crops, but also force farmers to apply harmful and expensive pesticides and herbicides.? The increase in extreme weather events will affect both developed and developing countries, although developed countries have more resources to deal with vulnerabilities
Source : http://www.climate.org/topics/agricul/index.shtml
They include:
A shift in climate and agricultural zones towards the poles
Changes in production patterns due to higher temperatures
A boost in agricultural productivity due to increased carbon dioxide in the atmosphere
Changing precipitation patterns
Increased vulnerability of the landless and the poor.?
Rosenzweig and Hillel (1995) explain these and other ideas in Potential Impacts of Climate Change on Agriculture and Food Supply.
In the early 1990's in a study sponsored by EPA, agricultural scientists in 18 countries estimated potential changes in national grain crop yields using crop models and the GCM scenarios at 112 sites worldwide (Rosenzweig and Parry, 1994) (Figure 3). The results of this global assessment suggests that a doubling of the atmospheric carbon dioxide concentration will lead to only a small decrease in the global crop production.? However, it appears that developing countries in lower latitudes will bear the brunt of these problems.
Several factors contribute to the latitudinal differences in simulated yields. In high latitude regions, increased temperatures benefited crops otherwise limited by cold temperatures and short growing seasons.? The climate change induced warming at low latitudes brought greater heat and water stress, resulting in greater yield decreases than at higher latitudes.
In addition, in Rosenzweig et al., Climate Change and Extreme Weather Events; Implications for Food Production, Plant Diseases, and Pests, the authors found that global food supply may be affected by an increase in extreme weather events and climate variability associated with global warming.? Altered weather patterns can increase crop vulnerabilities to infection, pest infestations, and choking weeds.? This will not only decrease yields of crops, but also force farmers to apply harmful and expensive pesticides and herbicides.? The increase in extreme weather events will affect both developed and developing countries, although developed countries have more resources to deal with vulnerabilities
Source : http://www.climate.org/topics/agricul/index.shtml
Mitigation and Adaptation
Reducing Carbon Emissions
One of the ways to prevent the effects of global warming is to decrease the amount of carbon dioxide and other greenhouse gases into the atmosphere.? The Kyoto Protocol is a document that came out of the U.N. sponsored Earth Summit in Rio de Janeiro in 1992. This agreement, which has been ratified by over 100 countries, seeks to limit the amount of CO2 emitted into the atmosphere to 1990 levels.? However, the United States, which emits 25% of all global greenhouse gases, has not yet ratified the Kyoto Protocol.
Adaptation to Global Warming
Even if all CO2 emissions stopped at this moment, the amount of CO2 already emitted into the atmosphere will result in an enhanced greenhouse effect for the next 50 years.? Thus, people will need to adapt to the effects of climate change.
Adaptation can be defined as "any action that seeks to reduce the negative effects, or to capitalize on the positive effects, of climate change" (Riebsame et al. 1995).? Adaptive actions may be either anticipatory or reactive in nature.? An example of an anticipatory adjustment is the development of heat- and drought-tolerant crop varieties.?
The levels of adaptation undertaken by a region may have significant effects on how climate change will affect agriculture in that area.? In Rosenzweig and Parry (1994) levels of adaptation were grouped into two levels.?
Level 1 adaptations include:
shifts in planting date (?1 month) that do not imply major changes in crop calendar,
additional application of irrigation water to crops already under irrigation,
changes in crop variety to currently available varieties more adapted to the altered climate.?
Level 2 adaptations imply more substantial change to agricultural systems, possibly requiring resources beyond the farmers' means, including:
investment in regional and national agricultural infrastructure
policy changes at the regional and national level
Level 2 represents a fairly optimistic assessment of world agriculture's response to changed climate conditions.
Adaptation, especially Level 2 adaptation, may significantly reduce the effect of climate change on agriculture and the number of people at risk of hunger (Figure 5).? However, adaptation in developing countries, although it does reduce the negative effect of global warming, does not completely eliminate the potential increase in hunger
Source : http://www.climate.org/topics/agricul/index.shtml
One of the ways to prevent the effects of global warming is to decrease the amount of carbon dioxide and other greenhouse gases into the atmosphere.? The Kyoto Protocol is a document that came out of the U.N. sponsored Earth Summit in Rio de Janeiro in 1992. This agreement, which has been ratified by over 100 countries, seeks to limit the amount of CO2 emitted into the atmosphere to 1990 levels.? However, the United States, which emits 25% of all global greenhouse gases, has not yet ratified the Kyoto Protocol.
Adaptation to Global Warming
Even if all CO2 emissions stopped at this moment, the amount of CO2 already emitted into the atmosphere will result in an enhanced greenhouse effect for the next 50 years.? Thus, people will need to adapt to the effects of climate change.
Adaptation can be defined as "any action that seeks to reduce the negative effects, or to capitalize on the positive effects, of climate change" (Riebsame et al. 1995).? Adaptive actions may be either anticipatory or reactive in nature.? An example of an anticipatory adjustment is the development of heat- and drought-tolerant crop varieties.?
The levels of adaptation undertaken by a region may have significant effects on how climate change will affect agriculture in that area.? In Rosenzweig and Parry (1994) levels of adaptation were grouped into two levels.?
Level 1 adaptations include:
shifts in planting date (?1 month) that do not imply major changes in crop calendar,
additional application of irrigation water to crops already under irrigation,
changes in crop variety to currently available varieties more adapted to the altered climate.?
Level 2 adaptations imply more substantial change to agricultural systems, possibly requiring resources beyond the farmers' means, including:
investment in regional and national agricultural infrastructure
policy changes at the regional and national level
Level 2 represents a fairly optimistic assessment of world agriculture's response to changed climate conditions.
Adaptation, especially Level 2 adaptation, may significantly reduce the effect of climate change on agriculture and the number of people at risk of hunger (Figure 5).? However, adaptation in developing countries, although it does reduce the negative effect of global warming, does not completely eliminate the potential increase in hunger
Source : http://www.climate.org/topics/agricul/index.shtml
Climate Change and Food Security
Prepared by Lauren Sacks and Cynthia Rosenzweig
Introduction
Over the past fifty years, human ingenuity has led to technological advances in agriculture that have dramatically increased crop yields.? However, despite these improvements, agriculture is still highly dependent on climate since solar radiation, temperature, and precipitation are the main drivers of crop growth.? Since the industrial revolution, humans have been changing the global climate by emitting high amounts of greenhouse gases into the atmosphere, potentially resulting in higher global temperatures, changed hydrological regimes, and increased climatic variability.
Climate change over the next century may have significant effects on food supply, i.e., how much food is produced, as well as food security, i.e. how much food is available to people. How much, where, and when food supply and security will be affected by climate change are questions many scientists and policy-makers are examining.
Global Warming and Food Security
It seems obvious that any significant change in climate on a global scale should impact local agriculture and thereby affect the world's food supply.? Considerable study has gone into the questions of how farming might be affected in different regions, and by how much; and whether the net result may be harmful or beneficial, and to whom.?
Some of the major organizations studying the effect of climate change on agriculture include:
Food and Agriculture Organization
Columbia Center for International Earth Science Information Network (CIESIN)
The Intergovernmental Panel on Climate Change (IPCC)
Source : http://www.climate.org/topics/agricul/index.shtml
Introduction
Over the past fifty years, human ingenuity has led to technological advances in agriculture that have dramatically increased crop yields.? However, despite these improvements, agriculture is still highly dependent on climate since solar radiation, temperature, and precipitation are the main drivers of crop growth.? Since the industrial revolution, humans have been changing the global climate by emitting high amounts of greenhouse gases into the atmosphere, potentially resulting in higher global temperatures, changed hydrological regimes, and increased climatic variability.
Climate change over the next century may have significant effects on food supply, i.e., how much food is produced, as well as food security, i.e. how much food is available to people. How much, where, and when food supply and security will be affected by climate change are questions many scientists and policy-makers are examining.
Global Warming and Food Security
It seems obvious that any significant change in climate on a global scale should impact local agriculture and thereby affect the world's food supply.? Considerable study has gone into the questions of how farming might be affected in different regions, and by how much; and whether the net result may be harmful or beneficial, and to whom.?
Some of the major organizations studying the effect of climate change on agriculture include:
Food and Agriculture Organization
Columbia Center for International Earth Science Information Network (CIESIN)
The Intergovernmental Panel on Climate Change (IPCC)
Source : http://www.climate.org/topics/agricul/index.shtml
Wheat Topdress Additives
Producers should consider three important management decisions for wheat topdress
applications: nitrogen rate, application time, and nitrogen source. Producers may also have an
interest in considering other wheat topdress issues, such as the use of various additives with their
nitrogen application. Research conducted at Farm Focus in 2003 addresses the use of various
products with nitrogen topdress for wheat. A brief discussion for each of these research products
is presented below:
Addition of Copper
The objective of this study is to evaluate yield response of wheat to the addition of copper in a
spring nitrogen topdress application. The treatments were 60 lb./acre nitrogen topdress using
28% UAN, and 60 lb./acre nitrogen topdress using 28% UAN plus 1 qt./acre Krystal Klear Cu (5%
chelated copper). These two treatments were replicated three times and broadcast applied on
April 2, 2003. Results from this single year study indicate no significant differences between the
two treatments for moisture or yield.
Evaluation of Nitrogen Rate and Sulfur
The objective of this study is to evaluate yield response of wheat to two different nitrogen
topdress rates and the addition of sulfur in a spring topdress application. The treatments were 60
lb./acre nitrogen, 60 lb./acre nitrogen with 20 lb./acre sulfur, 90 lb./acre nitrogen, and 90 lb./acre
nitrogen with 20 lb./acre sulfur. The nitrogen only treatments were applied using 28% UAN liquid
fertilizer. The treatments with sulfur had THIO-SUL (26% sulfur solution, 2.87 lb. sulfur/gallon)
added at a rate of 7 gallons per acre, and the amounts of 28% UAN were adjusted to compensate
for the nitrogen available in THIO-SUL. These four treatments were replicated four times and
broadcast applied on April 2, 2003. Results from this one-year study indicate that the additional
30 lb./acre nitrogen significantly increased wheat yields. Based on the yield differences from this
trial, it would appear the sulfur did improve nitrogen efficiency at the lower nitrogen rate of
application, but had no effect on the higher 90 lb./acre nitrogen application rate.
Evaluation of Nitrogen Rate and Super N
The objective of this study is to evaluate yield response of wheat to two different nitrogen
topdress rates and the addition of Agrotain Super N. The treatments were 60 lb./acre nitrogen, 60
lb./acre nitrogen plus Super N, and 90 lb./acre nitrogen. The nitrogen source for the three
treatments was 28% UAN liquid fertilizer. Super N was added at the rate of 3.25 gallons/ton of
28% UAN fertilizer to the 60 lb./acre nitrogen rate. Super N was not added to the higher nitrogen
rate due to space limitations in the trial. These three treatments were replicated three times and
broadcast applied on April 2, 2003. Results from this one-year study indicate that the additional
30 lb./acre nitrogen significantly increased wheat yields. The results did not indicate a statistically
significant yield increase from the addition of Super N to the lower rate of nitrogen.
All wheat research trials mentioned above received 250 lb./acre 11-26-15-6S broadcast at
planting. Plots were planted with a John Deere 750 no-till drill on September 30, 2002 at a
seeding rate of 150 lb./acre and harvested July 14-16, 2003. For complete details on the above
wheat research trials (including yield data, moisture data, and harvest populations) visit
http://www.farmfocusshow.com/research.htm and click on 2003 ‘Table of Contents’.
Source : http://vanwert.osu.edu/ag/article%20archives/2004/Wheat%20Topdress%20Additives.pdf
applications: nitrogen rate, application time, and nitrogen source. Producers may also have an
interest in considering other wheat topdress issues, such as the use of various additives with their
nitrogen application. Research conducted at Farm Focus in 2003 addresses the use of various
products with nitrogen topdress for wheat. A brief discussion for each of these research products
is presented below:
Addition of Copper
The objective of this study is to evaluate yield response of wheat to the addition of copper in a
spring nitrogen topdress application. The treatments were 60 lb./acre nitrogen topdress using
28% UAN, and 60 lb./acre nitrogen topdress using 28% UAN plus 1 qt./acre Krystal Klear Cu (5%
chelated copper). These two treatments were replicated three times and broadcast applied on
April 2, 2003. Results from this single year study indicate no significant differences between the
two treatments for moisture or yield.
Evaluation of Nitrogen Rate and Sulfur
The objective of this study is to evaluate yield response of wheat to two different nitrogen
topdress rates and the addition of sulfur in a spring topdress application. The treatments were 60
lb./acre nitrogen, 60 lb./acre nitrogen with 20 lb./acre sulfur, 90 lb./acre nitrogen, and 90 lb./acre
nitrogen with 20 lb./acre sulfur. The nitrogen only treatments were applied using 28% UAN liquid
fertilizer. The treatments with sulfur had THIO-SUL (26% sulfur solution, 2.87 lb. sulfur/gallon)
added at a rate of 7 gallons per acre, and the amounts of 28% UAN were adjusted to compensate
for the nitrogen available in THIO-SUL. These four treatments were replicated four times and
broadcast applied on April 2, 2003. Results from this one-year study indicate that the additional
30 lb./acre nitrogen significantly increased wheat yields. Based on the yield differences from this
trial, it would appear the sulfur did improve nitrogen efficiency at the lower nitrogen rate of
application, but had no effect on the higher 90 lb./acre nitrogen application rate.
Evaluation of Nitrogen Rate and Super N
The objective of this study is to evaluate yield response of wheat to two different nitrogen
topdress rates and the addition of Agrotain Super N. The treatments were 60 lb./acre nitrogen, 60
lb./acre nitrogen plus Super N, and 90 lb./acre nitrogen. The nitrogen source for the three
treatments was 28% UAN liquid fertilizer. Super N was added at the rate of 3.25 gallons/ton of
28% UAN fertilizer to the 60 lb./acre nitrogen rate. Super N was not added to the higher nitrogen
rate due to space limitations in the trial. These three treatments were replicated three times and
broadcast applied on April 2, 2003. Results from this one-year study indicate that the additional
30 lb./acre nitrogen significantly increased wheat yields. The results did not indicate a statistically
significant yield increase from the addition of Super N to the lower rate of nitrogen.
All wheat research trials mentioned above received 250 lb./acre 11-26-15-6S broadcast at
planting. Plots were planted with a John Deere 750 no-till drill on September 30, 2002 at a
seeding rate of 150 lb./acre and harvested July 14-16, 2003. For complete details on the above
wheat research trials (including yield data, moisture data, and harvest populations) visit
http://www.farmfocusshow.com/research.htm and click on 2003 ‘Table of Contents’.
Source : http://vanwert.osu.edu/ag/article%20archives/2004/Wheat%20Topdress%20Additives.pdf
Wednesday, December 5, 2007
Sweet Potatoes
Sweet Potato Casserole Reinvented
© Stephanie Gallagher
Nov 16, 2007
Sweet potato casserole is a Thanksgiving staple recipe for many of us. Here are some new twists on the old favorite.
Sure, the sweet potato casserole topped with marshmallows gets a lot of attention this time of year. But why not switch things up a bit this year?
Try my Sweet Potatoes with Apples. Sweet potatoes are topped with graham cracker crumbs and apples in this casserole. This dish is so tasty, you'll never believe that it is packed with fiber, protein and vitamins.
Mashed Sweet Potatoes are elegant in their simplicity. With just a touch of brown sugar, this recipe really lets the sweet potatoes shine.
Savory White and Sweet Potatoes let you combine two dishes into one. This dish showcases the savory side of sweet potatoes.
White Potato and Sweet Potato Gratin is another savory take on sweet potatoes, but this version is more like a scalloped potato casserole.
And if you really want to go with something different this Thanksgiving, what about Sweet Potato Fries? The kids will love them, and you don't even have to buy marshmallows.
© Stephanie Gallagher
Nov 16, 2007
Sweet potato casserole is a Thanksgiving staple recipe for many of us. Here are some new twists on the old favorite.
Sure, the sweet potato casserole topped with marshmallows gets a lot of attention this time of year. But why not switch things up a bit this year?
Try my Sweet Potatoes with Apples. Sweet potatoes are topped with graham cracker crumbs and apples in this casserole. This dish is so tasty, you'll never believe that it is packed with fiber, protein and vitamins.
Mashed Sweet Potatoes are elegant in their simplicity. With just a touch of brown sugar, this recipe really lets the sweet potatoes shine.
Savory White and Sweet Potatoes let you combine two dishes into one. This dish showcases the savory side of sweet potatoes.
White Potato and Sweet Potato Gratin is another savory take on sweet potatoes, but this version is more like a scalloped potato casserole.
And if you really want to go with something different this Thanksgiving, what about Sweet Potato Fries? The kids will love them, and you don't even have to buy marshmallows.
Tempura Style Broccoli
A Healthy Tempura Recipe That's Baked Instead of Fried.
© Stephanie Gallagher
Jun 29, 2007
Broccoli recipes don't get much tastier than this one, and tempura recipes don't get much easier.
Who doesn't love fried food? And tempura is an excellent (not to mention, delicious) way to get the whole family to eat vegetables.
But even if you aren't concerned about saturated fat, making traditional fried tempura at home can be a tricky proposition. It's messy and time-consuming.
The hardest part about this tempura-style broccoli recipe is cutting up the broccoli. And you can let the store do that for you! Most large supermarkets now sell pre-washed, pre-packaged broccoli florets in the produce section. They're a great timesaver.
It's important to use ice water in this recipe. That helps the batter stay authentic, like real fried tempura. If you don't have cake flour on hand, just use 3/8 cup of all-purpose flour and 1/2 cup corn starch.
Serve this tempura style broccoli with chicken satay and bok choy salad for an Asian fusion feast.
Tempura Style Broccoli
10 oz broccoli florets (about 2-1/2 cups)
3/4 cup cake flour (or rice flour)
1/4 tsp. baking powder
3/4 cup ice water
1 large egg, beaten
1 cup Panko (Japanese bread crumbs)
nonstick cooking spray
Preheat oven to 450 degrees F. Whisk together the cake flour, baking powder, ice water and egg lightly. Don't overmix. It's okay if there are a few lumps.
Spray a large sheet pan or cookie sheet generously with nonstick cooking spray. Dip broccoli florets in batter, one or two at a time, shaking off excess. Then roll in Panko crumbs. Place broccoli on a baking sheet. Repeat with remaining broccoli pieces. When all the broccoli is done, take your nonstick cooking spray and spray generously over the tops of the broccoli pieces. This will help browning and make the crust appear to be fried.
Bake in preheated oven until lightly browned, approximately 20 to 30 minutes. Serve with soy sauce or your favorite Asian dipping sauce.
Makes 4 servings.
Per serving: 246 calories, 3 g fat (1 g saturated fat), 53 mg cholesterol, 44 g carbohydrate, 2 g fiber, 10 g protein, 44% vitamin A, 110% vitamin C, 11% calcium, 24% iron
For more healthy broccoli recipes, see also:
Broccoli Salad -- Crunchy and flavorful, a real crowd-pleaser.
Broccoli with Garlic and Pine Nuts -- Who knew broccoli could taste so good?
Broccoli au Gratin -- Creamy and cheesy and full of vitamins, without all the fat.
Steamed Broccoli and Cauliflower -- A light accompaniment that goes well with just about any meal.
Broccoli Cheese Soup -- Perfect for lunch, this hearty soup is a favorite with kids and adults, alike.
© Stephanie Gallagher
Jun 29, 2007
Broccoli recipes don't get much tastier than this one, and tempura recipes don't get much easier.
Who doesn't love fried food? And tempura is an excellent (not to mention, delicious) way to get the whole family to eat vegetables.
But even if you aren't concerned about saturated fat, making traditional fried tempura at home can be a tricky proposition. It's messy and time-consuming.
The hardest part about this tempura-style broccoli recipe is cutting up the broccoli. And you can let the store do that for you! Most large supermarkets now sell pre-washed, pre-packaged broccoli florets in the produce section. They're a great timesaver.
It's important to use ice water in this recipe. That helps the batter stay authentic, like real fried tempura. If you don't have cake flour on hand, just use 3/8 cup of all-purpose flour and 1/2 cup corn starch.
Serve this tempura style broccoli with chicken satay and bok choy salad for an Asian fusion feast.
Tempura Style Broccoli
10 oz broccoli florets (about 2-1/2 cups)
3/4 cup cake flour (or rice flour)
1/4 tsp. baking powder
3/4 cup ice water
1 large egg, beaten
1 cup Panko (Japanese bread crumbs)
nonstick cooking spray
Preheat oven to 450 degrees F. Whisk together the cake flour, baking powder, ice water and egg lightly. Don't overmix. It's okay if there are a few lumps.
Spray a large sheet pan or cookie sheet generously with nonstick cooking spray. Dip broccoli florets in batter, one or two at a time, shaking off excess. Then roll in Panko crumbs. Place broccoli on a baking sheet. Repeat with remaining broccoli pieces. When all the broccoli is done, take your nonstick cooking spray and spray generously over the tops of the broccoli pieces. This will help browning and make the crust appear to be fried.
Bake in preheated oven until lightly browned, approximately 20 to 30 minutes. Serve with soy sauce or your favorite Asian dipping sauce.
Makes 4 servings.
Per serving: 246 calories, 3 g fat (1 g saturated fat), 53 mg cholesterol, 44 g carbohydrate, 2 g fiber, 10 g protein, 44% vitamin A, 110% vitamin C, 11% calcium, 24% iron
For more healthy broccoli recipes, see also:
Broccoli Salad -- Crunchy and flavorful, a real crowd-pleaser.
Broccoli with Garlic and Pine Nuts -- Who knew broccoli could taste so good?
Broccoli au Gratin -- Creamy and cheesy and full of vitamins, without all the fat.
Steamed Broccoli and Cauliflower -- A light accompaniment that goes well with just about any meal.
Broccoli Cheese Soup -- Perfect for lunch, this hearty soup is a favorite with kids and adults, alike.
Superfoods for Good Nutrition
Fruits and Vegetables That Increase Vitality and Boost Health
© Scott Hayden
Oct 12, 2007
Spinach, broccoli and blueberries are some foods that can benefit your health and keep you free of disease.
We would all like to live longer. But what is the key to longevity? Your attitude is one important factor, and your physical health is another. And how can you maintain good health? The answer is in your supermarket and health food store. Any vegetable or fruit that is dark green, orange or purple such as spinach, carrots and blueberries have numerous health benefits. They also taste wonderful and can be used in many recipes. Below are seven vitamin-rich foods you should include in your diet.
Tomatoes - The tomato is an important ingredient in many Mediterranean dishes. This may be why some residents of Spain and Italy live to a very advanced age. Not only are they loaded with vitamin C, iron and potassium, they contain lycopene, a powerful flavonoid that has proven to slow the onset of several kinds of cancer. You can enjoy them raw or cooked, or even as a juice.
Broccoli - Loved by some and hated by others (usually children), this dark green vegetable is part of the cabbage family, and studies have shown it protects against stomach and lung cancer. It is native to the Mediterranean and is high in calcium.
Blueberries - These wonderfully sweet berries can be used in pie, cake and muffin recipes or pressed into a juice. Blueberries contain anthocyanins, flavonoids that protect blood vessels from oxidative damage. Studies have shown that just a handful of blueberries a day can improve your memory.
Strawberries - You can reap numerous benefits from eating this deep red fruit. They contain vitamins C, B5 and B6, iron, magnesium and fiber. They can protect your heart, cut the risk of cancer and act as an anti-inflammatory.
Spinach - Dark green and used in many Italian and Greek dishes, this leafy vegetable is full of folic acid and calcium. Chlorophyll gives it its green colour, and it's also high in fiber. The best weapon of all contained in spinach leaves is lutein, which can help to prevent cataracts in elderly people. It's a great addition to soups, omelettes and dips.
Carrots - Your mother knew what she was talking about when she told you carrots are good for your eyesight, because she was right. The beta-carotene in carrots is transformed into vitamin A in your liver, and then travels to your retina and is converted to rhodopsin, which improves night vision. They are also a great source of vitamins A, C and K.
Bananas - Cheap, delicious and easy to digest, bananas are high in potassium and can help regulate your blood pressure. Instead of grabbing a chocolate bar in the middle of the day, go for a banana because they contain no cholesterol and virtually no fat. Bananas are also great for reducing the effects of headaches caused by hangovers. The magnesium contained within the fruit can calm the pounding blood vessels around the brain.
© Scott Hayden
Oct 12, 2007
Spinach, broccoli and blueberries are some foods that can benefit your health and keep you free of disease.
We would all like to live longer. But what is the key to longevity? Your attitude is one important factor, and your physical health is another. And how can you maintain good health? The answer is in your supermarket and health food store. Any vegetable or fruit that is dark green, orange or purple such as spinach, carrots and blueberries have numerous health benefits. They also taste wonderful and can be used in many recipes. Below are seven vitamin-rich foods you should include in your diet.
Tomatoes - The tomato is an important ingredient in many Mediterranean dishes. This may be why some residents of Spain and Italy live to a very advanced age. Not only are they loaded with vitamin C, iron and potassium, they contain lycopene, a powerful flavonoid that has proven to slow the onset of several kinds of cancer. You can enjoy them raw or cooked, or even as a juice.
Broccoli - Loved by some and hated by others (usually children), this dark green vegetable is part of the cabbage family, and studies have shown it protects against stomach and lung cancer. It is native to the Mediterranean and is high in calcium.
Blueberries - These wonderfully sweet berries can be used in pie, cake and muffin recipes or pressed into a juice. Blueberries contain anthocyanins, flavonoids that protect blood vessels from oxidative damage. Studies have shown that just a handful of blueberries a day can improve your memory.
Strawberries - You can reap numerous benefits from eating this deep red fruit. They contain vitamins C, B5 and B6, iron, magnesium and fiber. They can protect your heart, cut the risk of cancer and act as an anti-inflammatory.
Spinach - Dark green and used in many Italian and Greek dishes, this leafy vegetable is full of folic acid and calcium. Chlorophyll gives it its green colour, and it's also high in fiber. The best weapon of all contained in spinach leaves is lutein, which can help to prevent cataracts in elderly people. It's a great addition to soups, omelettes and dips.
Carrots - Your mother knew what she was talking about when she told you carrots are good for your eyesight, because she was right. The beta-carotene in carrots is transformed into vitamin A in your liver, and then travels to your retina and is converted to rhodopsin, which improves night vision. They are also a great source of vitamins A, C and K.
Bananas - Cheap, delicious and easy to digest, bananas are high in potassium and can help regulate your blood pressure. Instead of grabbing a chocolate bar in the middle of the day, go for a banana because they contain no cholesterol and virtually no fat. Bananas are also great for reducing the effects of headaches caused by hangovers. The magnesium contained within the fruit can calm the pounding blood vessels around the brain.
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