This nourishing soup is an easy and delicious way to get your greens in
It's not always easy to eat as many greens as you should. Ideally we should have them with every meal but sometimes they don't quite fit in with our recipe or we're just not used to having them that often. Not everyone thinks of greens as part of breakfast, although they can be a wonderful addition.
When the weather is cooler and we look for warming foods, soup is a nice addition to most meals. It could be a mug of broth to go with your morning oats or a hearty bowl with some whole grain bread for lunch.
The best part of soup is that it's a way to get more vegetables per serving than sometimes happens with other types of meals. And when greens are a challenge to get your family to eat, they can be added to soup along with some wonderful flavours that make it so easy you'll want to have it every day. Kids love this soup too and the colour can be a lot of fun, especially if you give it a name like Monster Soup or Green Slime Soup...
Chef Notes: This is an excellent recipe, but also a template. You could use any greens, and any herbs.
Serves 4 to 6
1 bunch chard or spinach1 bunch kale4 to 5 green onions, sliced, white and green parts1/2 cup loosely packed cilantro1 teaspoon sea salt, plus more to taste1 medium Yukon Gold potato1 medium yellow onion1 1/2 tablespoons olive oilMarsala or dry sherry (optional)1 to 2 cloves garlic, finely chopped2 1/2 to 3 cups vegetable brothFreshly ground black pepperCayenne1 tablespoon fresh lemon juice, plus more to taste
Wash the greens thoroughly, trim off their stems, and slice the leaves. Combine the chard or spinach, kale, green onions, and cilantro in a large soup pot with 3 cups water and a teaspoon of salt. Peel the potato, or just scrub it well if you prefer, cut it into small pieces, and add it to the pot. Bring the water a boil, turn down the flame to low, cover the pot, and let the soup simmer for about half an hour.Meanwhile, chop the onion, heat a tablespoon of olive oil in a skillet, and cook the onion with a small sprinkle of salt over medium flame until it is golden brown and soft. This will take up to half an hour. Don't hurry; give it a stir once in a while, and let the slow cooking develop the onion's sweetness. If you like, you can deglaze the pan at the end with a bit of Marsala or sherry -- not required, but a nice touch.Add the caramelized onion to the soup. Put the remaining 1/2 tablespoon oil in the pan and stir the chopped garlic in it for just a couple of minutes, until it sizzles and smells great. Add the garlic to the pot and simmer the soup for 10 minutes more.Add enough of the broth to make the soup a soup -- it should pour easily from the ladle and puree it in the blender, in batches, or use an immersion blender. Don't overprocess, potatoes can turn gummy it you work them too much.Return the soup to the pot, bring it back to a simmer, and taste. Add a pitch more salt if needed, grind in a little black pepper, and add a pinch of cayenne and a tablespoon of lemon juice. Stir well and taste again. Now use your taste buds -- correct the seasoning to your taste with a drop more lemon juice or another pinch of salt, and then serve big steaming bowls of green soup.Garnish with a thin drizzle of fruity olive oil.
Make boring veggies burst with flavour by keeping a few key ingredients on hand.
If you find it challenging to squeeze in all those servings of veggies that you need to be getting every day, the trick is to make them easy to prepare, and make them tasty. Here are a few tips that take care of both.
Start simple. Keep prep and cooking to as few steps as possible and do them in batches. Pick a day where you have some time and get a bunch of different veg, chop them up and either roast them all or steam them in batches, allow them to cool and then pop them in the fridge for easy meal prep throughout the week. Some of the suggestions below call for adding flavour before in some cases but it often works fine to add after as well. Then you can switch up the flavour each day so you'll never get bored.
There are a few easy ways to add serious savouriness to certain foods. If you love the Everything bagel over plain then you are an umami lover. The stars of this show are two spice powders: garlic and onion. From there you can add classic 'everything' flavours like caraway and poppy seeds, but they really do stand well on their own, so some less flavourful but nutrient dense toppings could include chia seeds, sesame seeds and hemp hearts along with a dash of Himalayan pink salt or sea salt. Sprinkle this on avocado toast, coat tofu or tempeh with it and bake, or sprinkle it on roasted or steamed veggies.
Another way to import umami is with soy sauce. The deep, rich fermented flavour pairs nicely with garlic for a hearty flavour or ginger to add a brighter note. Toss cruciferous veg like broccoli, cauliflower, Brussels sprouts or kale with soy sauce, garlic or ginger - or both - and a little fresh ground pepper, roast for 20 minutes or until slightly fork tender but still firm and a little browned.
One more way to get that umami going is with miso. This is much easier to find in regular grocery stores these days, or your local Asian market, and failing that you can always buy it on Amazon. There are so many ways to use miso that I can't even start, but aside from making soup you can make marinades, dressings, sauces, dips, or you can straight up spread it on toast - but be warned it can be quite strong and salty on its own so be sure to mix it with a little oil, butter/ghee or coconut oil. Bonus! It's also a probiotic food so while you feed yourself you feed your healthy gut bacteria too.
And one final suggestion for umami love: mushrooms. These gems are loaded with savoury flavour all on their own, just add a little heat and it pops out. Then add a little flavour, like garlic, onion and pepper, and they transform into something even a carnivore will drool over. Add some butter or miso paste to the mix and top it on toast or rice and you have a meal. Dried mushrooms do amazing things in sauces and marinades too. You can buy them by the bag, toss them in your blender for a few pulses then mix with dried garlic, onion, salt and pepper and sprinkle on avocado toast, roasted veggies or sprinkle over a caesar salad for a nice twist.
An easy way to impart the feeling of barbecue to just about anything is a little bit of smoked paprika. Not particularly hot, it works well as an addition to the umami mix above for a real outdoor-grill kind of flavour, or mixed with cayenne or chilli flakes for a real tex-mex vibe. Also good on tofu or tempeh, and roasted or grilled veggies.
Any lover of Thai food is going to have a new go-to option because this one is the easiest. All you have to do is hit the spice aisle or, if your local grocery store has it, the Asian foods aisle. There you can find pre-made Thai curry paste, often with the option of red, green, and maybe other flavours, in a little tiny jar of goodness. The tiniest amount adds a big hit of flavour and the more you add the hotter it gets. Mix with broth, coconut milk and throw in your favourite veggies for a Thai coconut soup, or mix with oil and toss your veggies in it then bake or grill.
If you like cilantro you'll love this. If you're part of the population that thinks it tastes like soap, you can ignore this one. For the lovers, cilantro and lime are a timeless mix that can take you anywhere from Mexico to India depending on what it's mixed with. The base sauce keeps well in the fridge and can be used hot or cold. Pull out your blender or food processor and add the following:
- 1 bunch cilantro, stems on, freshly washed, still wet
- Juice and zest of 1 lime
- 1-2 garlic cloves (to taste)
- 1 teaspoon dried cumin
- 1/4 teaspoon salt
- 1/4 cup olive oil or avocado oil
Add all the ingredients to the blender or processor, leaving the oil for last. Drizzle this in as you blend and add less if you prefer a thick paste or more if you prefer a runnier dressing. This packs a punch of flavour and a little goes a long way.
You can use this as a salad dressing or a marinade, slather on top of avocado toast (or just toast), toss veggies in it and roast or dip them in it raw, toss in roasted potatoes, the list goes on. This is about veggies but, really, this is a great meat marinade or topping as well, very similar to chimichurri, just add a little mint and pepper.
Now you know that it's really easy to make veggies tasty. So make a batch, keep them in your fridge, and see how long they last. You'll be amazed that you like vegetables this much.
Before you panic, we’re not talking full body sweat fest at the gym every day kind of exercise, keep your 3-5 days going of whatever you’re already doing to stay fit. This is about micro-workouts, with results backed by science, to fill the days in between or keep you going when your routine goes sideways from work, travel or just straight up laziness. If you have 15 minutes a day to spare for a quick HIIT to get the blood moving, the brain oxygenated and a little sweat on the brow, lucky you. If you’re freaking busy and only have 5 minutes to spare on any given day, good news, we’ve got you covered.
Here are 8 reasons to get up and move just five minutes each day:
1. Lower BMI
A study from the University of Utah shows that all those little micro-workouts can add up to something big. Turns out the calorie burn during these short but intense sessions results in a lower BMI for both men and women. The key seems to be in kicking up the intensity level of what you’re doing rather than focusing solely on the length of time.
2. Reduced Hunger
Now this is exciting. Another study published on obesity revealed that splitting exercise up into short chunks may help with appetite control. One set of participants did one hour of exercise each day while another set did 12 sessions of five-minute workouts. In the end, the group that did the short workouts said they felt an average of 32% fuller throughout the daytime hours. This means that these micro-workouts can actually improve satiety. Told you it was exciting.
3. Improved Memory
Research shows that when we exercise, blood pressure and blood flow increase everywhere in the body, including the brain. More blood means more energy and oxygen, which makes our brain perform better, and exercise every day will help it perform better every day. But, that's not all. As Scientific American points out, it's also about the longer term effects. When our neurons are revved up our cognitive function improves, aerobic exercise can actually reverse hippocampal shrinkage and thus boost memory, particularly in older adults. A benefit for the young is that students who exercise seem to perform better on tests than their less athletic peers.
4. Boosted Confidence
Exercise can improve your appearance which can improve confidence, but it can also help you feel more accomplished and social. Even if you don't see immediate results in your body, the fact that you put out the effort will make you feel better about yourself. Like how you feel when you spend less time on social media. Five minutes spent exercising instead of scrolling through Instagram can have an exponential effect.
5. Less Stress
We already know that when our cardiovascular system is healthy we can better cope with stress in our life, but one study has shown that regular exercise can also change the way our brain functions, to the point where it learns to shut off stress rather than just coping with it. We're hit with stressors every day, fight them off five minutes at a time. This could be a better option than a large glass of wine and Netflix, but the jury’s still out on that one.
6. Better Sleep
Physical activity improves sleep quality and increases sleep duration. Early morning and afternoon exercise may also help reset the sleep wake cycle by raising body temperature slightly, then allowing it to drop and trigger sleepiness a few hours later. Just one night of bad sleep can really set you back, be proactive and plan for some good REM every day. It can be especially helpful if you are able to exercise outdoors and let your body absorb natural sunlight during the daytime hours.
7. More Energy
It may seem counterintuitive that expending energy through exercise would increase feelings of energy and reduce fatigue, but some studies have shown increases in the levels of energy-promoting and mood-enhancing neurotransmitters such as dopamine, norepinephrine and serotonin in the brains after regular exercise. Who doesn't want to feel that every day?
8. Less Sick Days
Exercise helps bolster the immune system to fight off bugs so keep moving every day and you may be half as likely to get a cold than people who didn't. Then you can go back to calling in sick because you’re levelled with a hangover after your friend's wedding.
If you're now wondering how to do a 5 minute HIIT workout, here are some you can try:
Bear in mind that what raises your heart rate is relative and HIIT workouts are not for everyone, especially if you have heart health concerns. If you're completely sedentary or not terribly fit, you don't need to try something that "may destroy you". Even going for a walk and increasing the pace for one minute intervals can make a huge difference. Always check with your doctor before starting a new fitness program.
Paula Blanchet is a Registered Holistic Nutritionist with Interplay Nutrition
How Nutrigenomics Looks at 45 of Your Genes to Determine How You Should Eat
Variants in some of our genes determine how we metabolize and utilize nutrients. We all share the same set of genes, but some variants can impair the function of a particular gene, such as our ability to absorb calcium or metabolize iron, which would lead to mineral deficiencies. There is also a variant that can affect how we handle caffeine. If a heavy coffee drinker is a slow caffeine metabolizer they will retain more of the stimulant in their body, putting them at increased risk of having a heart attack and developing diabetes and hypertension. Then there are the lucky ones that metabolize caffeine quickly. They would receive a protective effect from moderate consumption of coffee, possibly because when they eliminate the heavy stimulants faster they can then benefit from the helpful ingredients left behind, such as polyphenols. When you hear in dietary trending about how drinking coffee can be actually be good for you, this is where that applies. This is one of those examples of selective reporting where the excitement generated around telling people their favourite beverage isn't bad for them excludes the caveat that warns: depending on your genetics.
One can also discover through genome testing how well they digest gluten or dairy, and knowing this can be the difference between just following a fad diet and actually making a difference in how we feel. Similarly, gene variants can also explain why we crave certain foods. Some of us may have a greater propensity for sugar or salt cravings which can eventually lead to imbalance and poor health.
If you're looking for a fully guided nutrition plan or just want to have a better understanding of your own individual genetic makeup, genome testing is an effective way to create a targeted, customized nutrition plan for anyone. Through this testing we can learn how we tolerate different types of fat, how much protein we need, how our body manages sugar, and more. That information allows a nutritionist to build the ideal plate for their client and give specific guidance about what foods to include and what to avoid. The added benefit to the client is it takes some of the guesswork out of shopping for and preparing meals, freeing up time and energy to focus on other positive health improvements.
Nutrition scientists have looked at whether genetic testing actually improves eating behaviors. The evidence is mixed, but it seems that people do respond to it better than other types of dietary advice. Studies have shown that when they receive more personalized advice and support, they pay more attention to that advice and are more likely to act on it in a sustained way.
Video: The Today Show, NBC
Recent coverage on NBC has brought more attention to genome testing and it seems to be well received by the conventional medical community when used for the purposes of customizing nutrition.
The science still has a ways to go, with the long term implications pointing towards not just immediate health improvements but disease prevention. In the meantime, finding out if you're low in iron or sensitive to gluten is a simple way to determine just what diet is right for you.
Visit the genome testing page of this site for more information about genome testing for nutrition.
Paula Blanchet, RHN
Information quoted from The Wall Street Journal article: https://www.wsj.com/articles/test-your-genes-to-find-your-best-diet-1471887390
This is an excerpt from an article by Dr. Jason Fung, weight management and diabetes specialist.
Food cravings are defined as frequent intense urges to eat specific types of food. There are people who deny their existence, but in truth, we’ve all felt them, some more than others. For example, some people have intense food cravings for sugar (probably the most common). However, salty foods, chocolate, junk food (pizza) are also common food cravings. Gary Taubes wrote about carb addiction in last week’s New York Times.
We may know very well from an intellectual standpoint that eating these foods will make us gain weight, but feel helpless to resist. This is not really all that hard to understand. Consider a substance such as alcohol. Even as drinking destroys his life, the alcoholic addict feels compelled to drink. We understand that he is the victim of alcoholism and provide support to him to reverse it. For example, he might be encouraged to join Alcoholics Anonymous without stigma that he ‘let himself go’ or that he simply had no willpower.
Unfortunately, food cravings are not free of such stigma. If you are unable to resist the call of the donut, then many people consider it your fault, and help is much harder to find. There’s an association between obesity and food cravings, and the same holds for type 2 diabetes. The most consistent offenders are sweet foods, starchy foods, high fat foods, and junk foods. But does food craving lead to obesity or does obesity lead to food cravings or both?
One theory is that food cravings develop in response to deficiencies of certain nutrients or overall food energy (calories). But, there’s a clear and obvious problem here. What nutrient are we talking about? In the case of most junk foods, sweet foods and starchy foods, there are no essential nutrients contained here, so the body cannot ‘crave’ these nutrients for good health.
The remaining possibility is that food cravings develop due to the consistent association of certain foods with particular stimuli or social contexts (special occasions). This suggests that food cravings are largely a conditioned response (like Pavlov’s dogs). If this is true, then part of the solution is to break these responses. That is, if we can stop taking certain foods for a long time, then those cravings should slowly improve. Is this true? According to one study this is indeed the case.
This leads to the counterintuitive fact that eating less – much less - makes you LESS hungry, not more hungry. This effect is seen for all different types of foods whether it’s sweets, starches, fatty foods or fast food. Over time, this effect does not diminish, but persists which is great news for anyone that is looking to conquer cravings for good. Unfortunately, if you go back to eating those foods the same way again, the effect starts to dissipate.
One of the persistent myths about fasting is that you will get so hungry that you will be unable to resist stuffing your face with donuts. This is why people recommend that you eat 6 or 7 times throughout the day, in order to stave off those cravings. These people obviously don’t have any practical experience, and don’t understand the research which shows exactly the opposite. If you eat constantly, you are more likely to feed those cravings. If you fast, those cravings could just shrivel away. Maybe. At least it’s worth a shot.
That means it’s time to recalibrate your inner scale
It’s easy to pick up a bug if you’re a traveler but illness often comes with the change of season too. By the end of summer we’re worn out from more than usual activities, socializing, eating and drinking. If your body is out of balance give it what it needs.
Recover faster following steps like these:
Start your day with lemon water, room temp or warm, with 1 teaspoon Manuka honey and add a little ginger if you like (fresh or dried)Have a large serving of fresh, colourful fruit with green or herbal tea and 1 teaspoon Manuka honeyFor lunch have vegetable soup and a salad loaded with more veggies — colourful onesHave an early and light dinner. Make it mostly vegetables (more colour!) and meat should be a serving no bigger than 3 of your fingers. You don’t want to make your body work harder to digest than it needs to, save that energy for your immune systemHydrate well between meals, sip on room temp or warm water, green or herbal tea (with Manuka) or bone broth. Avoid too much liquid with meals to ensure good digestionTake extra vitamin CGo to bed early with your favourite book instead of your phone.
When your immune system is working harder than usual it needs more vitamins than usual, especially vitamin C, so it’s important to eat more fruits and vegetables than you ususally do. The Manuka honey has anti-viral properties, green/herbal teas have antioxidants, and lemon supports your liver which is working hard to detoxify your system. Bone broth is full of nourishing amino acids for energy and all those extra liquids will prevent you from getting dehydrated as your body recovers while you rest.
A Parent’s Guide To Common Skin Rashes and Sensitivities.
Skin irritations are common in kids, but many can be treated naturally at home. I contributed to an article offering a guide to help parents recognize some common skin sensitivities and how to soothe them quickly and naturally.
Read this article by Tracy Peternell for Alive here.
If you've been intrigued by the recent coconut oil debate and not sure what side you fall on, here are a couple of videos that can help you dig a bit deeper into the science. It's complicated so pay attention. The takeaway: it's not unhealthy...in moderation. Like most things.
If you would like clarification on any of the points in these videos please feel free contact me and I'll happily break it down for you.
I've sent people to this article so many times to get a nice, tidy, well-backed explanation of how to manage fats and carbs for health, so I thought I'd post it here as well for good measure. This was written by Jane E Brody and published in the New York Times in 2015.*
The nutritional pickle so many Americans are now in is largely a result of “an oversimplification of dietary recommendations that created a fat phobia,” Dr. Frank B. Hu of the Harvard T. H. Chan School of Public Health told me.
Starting in the 1970s, when accumulating evidence from animal and human studies showed that a diet high in saturated fats and cholesterol was an important risk factor for cardiovascular disease, dietary guidelines urged people to eat less fat.
Although health advice focused on saturated fats from high-fat animal foods, many people generalized the advice to mean all fats, choosing in their stead a panoply of reduced-fat and fat-free foods rich in carbohydrates, from crackers to sweetened yogurts. They especially increased their consumption of two kinds of carbohydrates, refined starches and sugars, that have helped to spawn the current epidemic of obesity and Type 2 diabetes.
Experts now realize that efforts to correct past dietary sins that made heart disease and stroke runaway killers have caused the pendulum to swing too far in the wrong direction.
“The mistake made in earlier dietary guidelines was an emphasis on low-fat without emphasizing the quality of carbohydrates, creating the impression that all fats are bad and all carbs are good,” Dr. Hu, a professor of nutrition and epidemiology, said. “It’s really important to distinguish between healthy fats and bad fats, healthy carbs and bad carbs.”
He explained that saturated fat, found in fatty animal foods like meats and dairy products, raises blood levels of cholesterol and is not healthy, “but olive oil is important — it’s beneficial for cardiovascular health and body weight.” Olive oil, like canola, avocado and nut oils, is monounsaturated, and while it has as many calories as meat and dairy fat, it does not raise serum cholesterol or foster fat-clogging deposits in blood vessels.
“We have to get out of the fat phobia mind-set,” Dr. Hu stressed, adding that we also have to abandon the idea that all complex carbohydrates are good.
Sugars are simple carbohydrates and starches are complex carbohydrates; all are ultimately broken down into glucose, the body fuel that circulates in blood. Sugars are digested rapidly, quickly raising blood glucose, but most starches take longer to digest.
Important exceptions are refined carbohydrates, like white bread and white rice. Starchy foods with highly processed grains that have been stripped of dietary fiber act more like sugar in the body. They are rapidly digested and absorbed, raising blood levels of glucose and prompting the secretion of insulin to process it. When consumed in excess of the body’s need for immediate and stored energy, refined carbs and sugars can result in insulin resistance and contribute to fatty liver disease.
Alas, potatoes, the nation’s most popular vegetable, act like sugars and refined carbohydrates. They have what is called a high glycemic index, the ability to raise blood glucose rapidly. Potatoes, Dr. Hu explained, are made of long chains of glucose easily digested by enzymes in the mouth and stomach, and the fat in French fries slows the process only slightly.
The concept of a glycemic index, proposed in 1981 by David Jenkins and his colleagues in The American Journal of Clinical Nutrition, has since been validated repeatedly and is now accepted as a good way to distinguish between the kinds of carbohydrates that are health-promoting or at least neutral and those that have negative health effects.
In 2002, Dr. David S. Ludwig, a pediatrician, endocrinologist and nutrition researcher at Boston Children’s Hospital and professor at the Harvard T. H. Chan School of Public Health, published a comprehensive review of how glycemic index influences human physiology, clearly demonstrating its importance to preventing and treating obesity, diabetes and cardiovascular disease. Had Americans and their physicians heeded it then, we might have been largely spared the fix we’re now in.
The index was developed by testing the glucose response to a standard amount of carbohydrate against a reference food, either pure glucose (index number 100) or white bread (71). High-glycemic foods like baked Russet potatoes (111), white baguette (95), cornflakes (93), white rice (89), pretzels (83), instant oatmeal (83), rice cakes (82), Gatorade (78) and French fries (75) induce higher blood glucose levels than ordinary white bread and are best consumed infrequently and in small quantities.
At the other end of the glycemic spectrum, oatmeal (55), pasta (46 for spaghetti, 32 for fettuccine), apples (39), carrots (35), skim milk (32), black beans (30), lentils (29), prunes (29), barley (28), chickpeas (10), grapefruit (25), peanuts (7) and hummus (6) have a smaller effect on blood glucose, and green vegetables like broccoli have too little an effect to be measured.
Closely related to the glycemic index is the glycemic load. While the glycemic index measures how quickly a particular food raises blood sugar, the glycemic load takes portion sizes into account. Hence a food like watermelon, with a high glycemic index, has a low glycemic load, since much of the fruit is water.
High-glycemic foods are a particular problem for people trying to control their weight. The amount of insulin released to lower blood glucose can overshoot the mark and result in a rapid return of hunger. A low-glycemic food, on the other hand, has no such effect. And those that are rich in wholesome fats, like peanuts or avocado, can actually delay the return of hunger, though the calories can add up quickly if consumed to excess.
“The glycemic index and glycemic load of the average diet in the United States appear to have risen in recent years because of increases in carbohydrate consumption and changes in food-processing technology,” Dr. Ludwig wrote in 2002. The pattern persisted in the decade that followed, and can largely explain the rise in overweight and obesity among Americans of all ages.
In addition, chronic consumption of meals with a high-glycemic effect can induce insulin resistance, the hallmark of Type 2 diabetes, and an excess of free fatty acids in the blood, resulting in fatty liver disease. The prevalence of both these disorders has risen in recent years, and both can lead to chronic inflammation, a promoter of cardiovascular disease.
Dr. Hu said that when he was growing up in China, most people were physically active and thus able to handle the glycemic load of large amounts of white rice consumed. “Now, however, the Chinese have become more sedentary but still consume large amounts of white rice, and both obesity and diabetes are on the rise,” he said.
If you purchase organic foods or beverages, you should theoretically be safe from glyphosate exposure, as this chemical is not allowed in organic farming. But a new analysis revealed glyphosate has now infiltrated not only wine but also organic wine. An anonymous supporter of advocacy group Moms Across America sent 10 wine samples to be tested for glyphosate. All of the samples tested positive for glyphosate — even organic wines, although their levels were significantly lower. The highest level detected was 18.74 parts per billion (ppb), which was found in a 2013 Cabernet Sauvignon from a conventional vineyard. This was more than 28 times higher than the other samples tested. The lowest level, 0.659 ppb, was found in a 2013 Syrah, which was produced by a biodynamic and organic vineyard. An organic wine made from 2012 mixed red wine grapes also tested positive for glyphosate at a level of 0.913 ppb. Glyphosate residues are allowed on 160 of food and feed crops by the EPA at levels 0.2 to 400 ppm.
Most people are unaware of the fact that glyphosate is patented as an antibiotic. It’s designed to kill bacteria, which is one of the primary ways it harms both soils and human health. German scientists have shown that 0.1 ppb of glyphosate, which is patented as an antibiotic, has been shown to destroy the beneficial gut bacteria and promote the proliferation of pathogenic gut bacteria. Recent research has even concluded that Roundup (and other pesticides) promotes antibiotic resistance.
As noted in the MAA article, "It is important to note that the detection of glyphosate is an indicator of the presence of many other coformulants in glyphosatebased herbicides which have recently been shown by French scientist Seralini’s team to be endocrine hormone disruptors and to be 1000x more toxic than glyphosate alone. Therefore, the type or amount of the coformulant chemicals in the wines are untested and the consequences on our health are unknown.
The glyphosate tests on the 10 wines were not a scientific study. However, these tests provide compelling evidence that the wine producers which use glyphosate based herbicides or other toxic chemicals in any product and regulators who approve products for safety will need to conduct or require independent testing for glyphosate and co formulants and responsibly insure the safety and purity of their wines. The results which show glyphosate present in organic and biodynamic wine point to serious implications for the organic and biodynamic wine industry. If herbicide drift is not contained, the value of the wine, name brand and livelihood of these farmers are at risk due to no fault of their own."
I personally have concluded that these wines were affecting my own health. I was regularly enjoying wines from that region and had also been suffering from gastric issues that I couldn't otherwise pinpoint the cause of. After reading this I stopped drinking any wine for a while and my gastric issues were solved. Then I reintroduced only wine from sources I completely trusted and was fine. This I do not believe to be a coincidence, especially because one glass of CA wine puts me right back there.
The takeaway is that the best way to buy wine is from wineries that don't use pesticides and are not adjacent to any farms that use them. This will require you to do a little research, but perhaps that will involve a wine tour or two...not such a horrible way to learn!
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