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"These techniques render whole, fresh, raw foods unrecognizable when competing for shelf space against fresh produce, our natural diet: • Heat processing (cooking) destroys certain vitamins, minerals and all of the enzymes. • Refining breaks the food into various parts, resulting in fragmentation of the whole food into a fiberless material and/or an otherwise unbalanced source of nutrition. • Preserving employs the addition of chemicals, euphemistically called "nonnu-tritive substances," to basic foodstuffs. All of these substances are protoplasmic poisons." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.)

"There are many other excellent nutrients in fresh produce that may contribute to fewer colds. Vitamin C taken as a supplement in doses totaling one gram or more daily has been correlated with lessened severity and slightly shorter duration of colds in some studies. To fight infections, immune system phagocytes release oxidizing agents to kill viruses and bacteria. These oxidizing agents can also be harmful to our own cells. Vitamin C, in its role as an antioxidant, protects our cells against the free radicals released by phagocytes." - Dr. Steve Blake, Vitamins and Minerals Demystified (Get the book.)

"Also, the number of ethnic and natural food stores that offer fresh produce continue to increase [184]. The food industry has responded to consumer demand for lower fat products. For example, 2076 new food products introduced in 1996 claimed to be reduced in fat or fat free—nearly 16% of all new food products introduced that year, and more than twice the number just 3 years earlier. The number dropped in 1997 and it is unclear whether that represents a backlash to health concerns [188]. The Calorie Control Council reports a notable rise in the percentage of the U.S." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.)

"Many Americans do not eat enough fresh produce to meet these RDAs. Scurvy will not normally develop unless vitamin C intake falls below 10 mg per day for a month or more. The minimum vitamin C intake to maintain normal metabolism is 30 mg daily. Even though clinical scurvy may not develop, many other important body functions may be limited if vitamin C intake is low. Optimal amounts for disease prevention of the ascorbated form of vitamin C range from 200 mg to 2 grams daily." - Dr. Steve Blake, Vitamins and Minerals Demystified (Get the book.)

"Tip: Mango purchased in a jar in the fresh produce section is a quick and easy way to keep mango on hand. grain, vegetarian." - Wendy Bazilian, DRPH, MA, RD, Steven Pratt, MD, Kathy Matthews, Superfoods Rx Diet: Lose Weight with the Power of SuperNutrients (Get the book.)

"Unlike the meat, egg, milk, and processed-food industries, the fresh produce industry is not regulated or monitored for safety by government agencies. Food-borne illnesses have been linked to developing Guillain-Barre syndrome, the worsening of Crohn's disease, and sparking autoimmune disease flares." - Donna Jackson Nakazawa, The Autoimmune Epidemic (Get the book.)

"If it's difficult to get fresh produce, or if certain choices are out of season in your area, in many instances you'll be able to substitute frozen and canned foods. And of course you'll be buying foods you like! One of the great appeals of the SuperFoods concept is that each SuperFood has sidekicks that give you a range of choices. Unlike many diets, you aren't locked in to particular foods; you'll have a delicious range of choices." - Wendy Bazilian, DRPH, MA, RD, Steven Pratt, MD, Kathy Matthews, Superfoods Rx Diet: Lose Weight with the Power of SuperNutrients (Get the book.)

"The more we have, the more we understand the complexities of health, and hence we turn to fresh produce. Affluence leads to diversified fruit consumption. On the other hand, fruits, while cheaper than cigarettes or alcohol, are too expensive for people on subsistence diets. Although bananas and oranges are certainly affordable, you can live without them. Very little fresh fruit has been available at restaurants, especially fast food restaurants, but now Apple Dippers are becoming the norm. Fruits today play an integral role in preventative, wellness medicine." - Adam Leith Gollne, The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession (Get the book.)

"Try shopping the perimeter of a grocery store, as this is where the fresh produce, meats, and dairy will be. You will be avoiding most of the processed and refined products that are generally located in interior aisles of grocery stores. Watch out for prepackaged food products tucked in the perimeter and screaming "simple and easy." Most packaged food items, especially those targeted toward our children, are filled with preservatives, chemical additives, and coloring agents which research has shown contribute to attention deficit problems." - Brenda Watson and Leonard Smith, The Detox Strategy: Vibrant Health in 5 Easy Steps (Get the book.)

"The principal source of antacid to neutralize this metabolic acidosis comes from your intake of potassium, magnesium, and, to a lesser degree, calcium in the form of fresh produce. If you don't get these from your diet, you have to borrow antacid from your musculoskeletal system, where you find potassium in the muscle, and calcium and magnesium in the bone. As your salt intake goes up, you lose more and more potassium, magnesium, and calcium in your urine. A chronic high salt intake, combined with this acidosis, leads to increased losses of these minerals in a low-volume, acidic urine." - James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.) "We told her to avoid salt, cheese, and grains, and to eat fresh produce and lean protein in a 3:1 ratio. Three months later, her MHAQ scores were 0-15-0-0-10, with no morning stiffness. Her vitamin D level was now 65. Her function had returned to normal. Her pain was more than 70 percent better. The fatigue was gone, and her sleep had improved. She no longer itched, and her nails looked more normal. Interestingly, when people take vitamin D supplementation, rashes and itching on lower extremities often resolve." - James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.) "But increased intake of lean protein, vitamin D, and fresh produce will make you less hungry, so you'll eat fewer calories automatically. It's as simple as this: eating lots of veggies packed with potassium and magnesium will make you feel fuller. But to accomplish this, you'll have to cut down on cheese and grain, which aren't nutrient-dense. Make these changes in your eating and you'll have fewer troubles with your weight, blood pressure, diabetes, and cholesterol." - James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"Severen Schaeffer predicted that as irradiation of fresh produce becomes widespread, city dwellers will have access to no fresh food, and new forms of pathology will appear. Sadly even organic food might become irradiated. This is because organic laws pertain only to how the food is grown, but not to what happens to the food later. The best way to prevent eating irradiated food is to speak to the manager of the store. Find a food co-op of politically aware and health-conscious people who would never allow such food to enter their store." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) "I remember, as a cooked fooder, that I was often too busy to prepare dishes from fresh produce. To save preparation and shopping time, I would fill a cupboard with canned vegetables. Then I would make stir-fry, heating it up with tofu. The next day, 1 would reheat some leftovers in the microwave. By that time, the food had been cooked three timesl We are also cooking at much higher temperatures than in the recent past, which produces a lot of acrylamides and AGEs. (See Chapter 9." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) "If people were told that they needed fresh produce for optimal health and didn't have the money to feed their families accordingly, there might be a revolution. Therefore, generations upon generations have been convinced that wheat is healthful. Now even government officials have been fooled into believing their own propaganda. On an ecological note, before the agricultural revolution's advent, the world's human population remained almost stable for about 200,000 years, doubling about every 20,000 years." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.)

"As most of us ought to know, Mom was right when she told us to eat our vegetables, for a varied diet of fresh produce makes for good health. Eating well would do wonders for lowering health care costs, too. The fact is that organic foods are a whole lot easier and less expensive than you might think. To prove this point, we sent one of our top reporters at The Doctors' Prescription for Healthy Living out to do a shopping survey in which she bought conventional and certified organic foods, orange for orange, apple for apple." - David Steinman, Safe Trip to Eden: Ten Steps to Save Planet Earth from the Global Warming Meltdown (Get the book.)

"When selecting fresh produce, always choose crisp, plump, firm, and unbruised items. (To tell whether a fruit is ripe, smell it at room temperature. If it smells the way you want it to taste, then it probably is ripe.) Buying produce in season is one way to ensure freshness and reduce cost. Remember to purchase only quantities that you can eat within a few days. If superfresh produce is not available, then your next best bet is frozen vegetables. Frozen vegetables have been processed immediately after harvest and are a better choice when superfresh produce is unavailable." - Elizabeth Somer, M.A., R.D., Food & Mood: The Complete Guide to Eating Well and Feeling Your Best, Second Edition (Get the book.)

"The action of the acid kills many of the harmful microbes and parasites that are naturally present in fresh produce, meat, fish, dairy products and other foods. The hydrochloric acid also breaks down some of the harmful substances that may accompany the food, such as certain food additives or chemicals. Special enzymes begin to act upon proteins that may be present in the food. Once saturated with enough acid, the food is forced in small jets into the duodenum." - Andreas Moritz, Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You (Get the book.)

"Buckles handed me several more containers, including packaging perishables for the natural supermarket giant Wild Oats is using for fresh produce and perishables. These "corntainers" are also being used now by the leading French hypermarket chain Auchan, which recently introduced fresh salads packaged in the containers at all of its 116 stores throughout the country. The company has positioned itself as more than just a retailer, adopting a "quality-driven philosophy geared toward improving its customers' quality of life." - David Steinman, Safe Trip to Eden: Ten Steps to Save Planet Earth from the Global Warming Meltdown (Get the book.)

"You should always thoroughly wash fresh produce before eating it, but doing so doesn't guarantee you will be able to completely eliminate all the toxic pesticides. The same applies for peeling—it can help reduce the amount of toxins to which your body is exposed, but even this doesn't make food 100% safe. Also, the skin stores a large percentage of the nutrients in many fruits, so peeling them to eat just the interior portion greatly reduces their nutritional value. How Do Meat and Dairy Cause a Toxic Colon? If left alone in their natural state, meat and milk are not necessarily bad." - Dr. Edward F. Group III, DC, ND, DACBN, Health Begins in the Colon (Get the book.)

"In recent years, a wide range of "Chinese cabbages" has become available on fresh produce markets or at speciality greengrocers throughout the world but their identities and names are a source of much confusion. Pak choi or Chinese white cabbage, for example, is sometimes confused with pe tsai or headed Chinese cabbage (see B. rapa var. pekinensis). Origin & history Pak choi originated in Southeast Asia and has been grown in China and Japan for centuries. In recent years it has become well known in all temperate parts of the world. Parts used Whole young plants." - Ben-Erik van Wyk, Food Plants of the World: An illustrated guide (Get the book.)

"Many organic farms also raise organic chickens, turkeys, and larger livestock. You can buy eggs from these farms and butcher your own meat. APPENDIX B The Right Vitamin D Tests If you decide to get tested, work with your physician on your game plan. For the most exact dosing, you may want to have three blood tests; vitamin D3, intact PTH (parathyroid hormone), and calcium." - James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"It is rarely seen on fresh produce markets. Uses St properties The aromatic leaves are used in much the same way as thyme or sage. Chopped leaves are popular for flavouring meat dishes and to replace sage in stuffings and poultry dishes. In Malaysia and Java, it is added to fish and goat meat curries with the aim of reducing the strong smell. Nutritional value Rich in some minerals, vitamins and folic acid; verly low in calories. NOTES The aromatic leaves are used in India as a traditional cough medicine." - Ben-Erik van Wyk, Food Plants of the World: An illustrated guide (Get the book.) "Twigs with leaves are simply wild-harvested and sold on local fresh produce markets or the leaves are dried and sold in packets as a spice. Uses & properties The leaves are used as a vegetable - whole, fresh leaves are cooked with pieces of meat. Indonesian cooks add a few fresh or dried leaves to various curries (fish, chicken), stews (chicken, beef) and sauces. Regular visitors to Bali would know the popularity and importance of this spice in almost every dish, from coconut milk to lobster curry." - Ben-Erik van Wyk, Food Plants of the World: An illustrated guide (Get the book.)

"The volunteer-run markets take place at several WIC clinics around the city, where families can either receive meals prepared with EarthWorks ingredients on-site or use coupons to take fresh produce home. EarthWorks has its hands in a number of other community projects, mostly focusing on youth education. In addition to teaching the importance of organic and fresh foods, the programs teach the values of mutual respect and community interconnection —a complementary set of lessons that helps solidify basic knowledge and cohere the community." - Alex Steffen, Worldchanging: A User's Guide for the 21st Century (Get the book.) "A phone call, for instance, can replace a grueling trip to a rural area to look for fresh produce; phones can also help farmers protect themselves from swindlers, by letting them check prices across a range of locations and buyers. The Kenya Agricultural Commodities Exchange (KACE) sells up-to-the-minute market news via short-message service (SMS) text messaging. Farmers can access daily produce prices from a dozen markets, allowing them to make deals without having to travel around the country." - Alex Steffen, Worldchanging: A User's Guide for the 21st Century (Get the book.)

"Urban farms not only deliver fresh produce to urban consumers the same day it is harvested, with lower transportation costs and the use of far less water and fertilizer, they can absorb a significant amount of solid and liquid waste, reducing urban waste disposal problems and costs. Eventually it may well be worth reconfiguring the downstteam end of modern sewage systems to close the loop on nutrient cycling by teturning the waste from livestock and people back to the soil. As archaic as it may sound, someday our collective well-being is likely to depend on it." - David R. Montgomery, Dirt: The Erosion of Civilizations (Get the book.)

"For most Americans, these nutrient-deficient factory-made pseudofoods have replaced the real food that Mother Nature intended us to eat: mostly plant-based unprocessed foods such as whole grains, legumes, and fresh produce that are packed with the fiber and nutrients our bodies need. A closer look at how Americans eat gives us some idea of the problem: 51 percent of our calories come from processed foods, 42 percent from meat, eggs, or dairy, and a paltry 7 percent from vegetables, fruits, legumes, whole grains, nuts, and seeds— foods that prevent disease and are optimum for overall health." - Michele Simon, Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back (Get the book.)

"Flash-freezing helps retain most of the nutritional quality of frozen produce, so frozen fruits and vegetables—without added sauces and sugars—are the best substitute for fresh produce. Frozen produce may be more nutritious than fresh, depending upon how the fresh produce has been handled and ripened. Canned fruits and vegetables, packed in water, are available in low-sodium and low-sugar varieties. They are good alternatives to fresh produce. Look for canned fruits that are packed in water, not sugar syrup." - Gayle Reichler, M.S., R.D., C.D.N., Active Wellness - A Personalized 10 Step Program for a Healthy Body, Mind & Spirit (Get the book.)

"Fresh Produce Most fresh produce contains chlorogenic acid, which acts as a blocking agent against cancer. fresh produce is also rich in caffeic and fer-ulic acids. These acids block the formation of carcinogens and keep the cancer-causing compounds from reacting with the cells necessary to promote and stimulate cancer growth. Yet another phytochemical, quercetin, is found in high concentrations in the outer layers of deeply colored fruits and vegetables. To maximize phytochemical content, eat lots of fresh fruits and vegetables." - Laurie Deutsch Mozian, M.S., R.D., Foods That Fight Disease: A Simple Guide to Using and Understanding Phytonutrients to Protect and Enhance Your Health (Get the book.)

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