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The British Journal of Nutrition has published an article created by experts who tested Organic versus Non-organic. Their findings on why organic is in fact better than non-organic is very positive. It at last puts forward the case that has been argued by people who care about what they put in their bodies, the environment and animal welfare: Organic is better for you than non-organic. There are so many reasons to buy organic:

Strawberries should always be organic due to how many pesticides are used on non-organic and cannot be washed off.

Strawberries should always be organic due to how many pesticides are used on non-organic and cannot be washed off.

  1. You will know what’s in your food as it has to be approved to have the organic certification.
  2. Fraction of the pesticide use, and would not use any pesticides that harm Bees or other Wildlife
  3. Genetically Modified (GM) foods are completely banned.
  4. Combats climate change by the farming methods used.
  5. Supports ethical farming and animal welfare.

But from a Nutritional point of view organic foods:

  1. Are higher in nutrients due to quality of the soil.
  2. Do not contain the amount of toxins that no-organic foods can contain.

Organic Carvelo neroSupport the Soil Association and organic farming

Become a member of the Soil association: http://www.soilassociation.org/becomeamember
Starting at £3.50 per month or a Soil Friend member for £10 a month.
Fundraising: http://www.soilassociation.org/supportourwork/fundraiseforus

For more information on British Journal Findings see:

Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses
Marcin Barański,Dominika Średnicka-Tober,Nikolaos Volakakis,Chris Seal,Roy Sanderson,Gavin B. Stewart,Charles Benbrook,Bruno Biavati,Emilia Markellou,Charilaos Giotis,Joanna Gromadzka-Ostrowska,Ewa Rembiałkowska,Krystyna Skwarło-Sońta,Raija Tahvonen,Dagmar Janovská,Urs Niggli,Philippe Nicot and Carlo Leifert (2014).
British Journal of Nutrition, Volume 112, Issue05, September 2014, pp 794-811
http://journals.cambridge.org/action/displayAbstract?aid=9325471

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This dish is a super healthy dish for digestion. They do contain some starch like potatoes so supply some calories (approx 100 calories in a one cup serving) Jerusalem artichokes are also high in polysaccharide sugars (Inulin). This means that we do not absorb the calories from these sugars, as we cannot use them. Inulin promotes the growth of vital human strain bacteria, your gut flora feeds on this and produces many nutrients that we need to fuel and heal the gut lining. By increasing good gut flora other disease-causing organisms are prohibited or at least kept in check. (See Digestion section on my website for further info on gut health)

They are high in minerals (Iron, potassium, molybdenum and magnesium) and B Vitamins, which we can use. They are particularly good for people suffering with blood sugar problems like diabetes and metabolic syndrome. BUT they are also very healthy for everyone, they help the gut recover after antibiotics and aid weight loss as they make you feel fuller with fewer calories Ideally take an enteric coated probiotic (meaning more chance of surviving through stomach acids) capsule with this meal if you are working on gut healing.

Jerusalem artichokes may also promote immune function.

Note: A high content of inulin can cause flatulence by the very nature of feeding bacteria. As a professor specialising in gut flora said at a seminar I attended – “If you’re passing non smelling wind the gut is doing its job and supporting old friends’. You can’t produce good gut flora without a bit of wind – so start with small amounts. It does settle down after a while of eating them.

Cooking – Inulin can be leached out if you boil in water or steam for a long time. I like to sauté them in either a little water or olive oil on medium heat. They shouldn’t be too soft. You can bake in the oven, I don’t recommend microwave for any foods. The skin contains lots of iron – just scrub and cook. The flesh can go a bit grey – apple cider vinegar or lemon juice can help this.

Recipe

Can be a side dish or can add: chicken, duck, fish or tofu to make into a complete meal. I had chicken with mine for lunch. Serves one

2 x Jerusalem artichoke tubers – scrubbed and sliced

4 x Carvelo Nero leaves (in season) or can use Savoy cabbage or fresh spinach leaves -destalked and shredded

Olive oil

Black pepper

Pinch of Himalayan pink crystal salt

Directions:

Sauté the Jerusalem artichoke pieces in a little water at first stirring and keep adding small amounts so it doesn’t dry out. When they are softening add some olive oil and black pepper, pink salt stir for a few minutes until they semi soft, add a little more water and place all the green leaves for 30 seconds, Serve immediately.

I added a small amount sautéed chicken

Enjoy

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