An Important Message About Bell Peppers

 Bell Peppers



A wonderful combination of tangy taste and crunchy texture, sweet bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Despite their varied palette, all are the same plant, known scientifically as Capsicum annulus. They are members of the nightshade family, which also includes potatoes, tomatoes and eggplant. Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. Green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity. Paprika can be prepared from red bell peppers (as well as from chili peppers). Bell peppers are not 'hot'. The primary substance that controls "hotness" in peppers is called capsaicin, and it's found in very small amounts in bell peppers. Although peppers are available throughout the year, they are most abundant and tasty during the summer and early fall months.

What's New and Beneficial about Bell Peppers

• Bell pepper is not only an excellent source of carotenoids, but also a source of over 30 different members of the carotenoid nutrient family. A recent study from Spain took a close look vitamin C, vitamin E, and six of these carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin) in all commonly eaten foods and found that only two vegetables contained at least two-thirds of all the listed nutrients. One of these foods was tomato, and the other was sweet bell pepper! Bell pepper alone provided 12% of the total zeaxanthin found in the participants' diets. (Bell pepper also provided 7% of the participants' total vitamin C intake.)
• If you want to maximize the availability of vitamin C and carotenoids from bell pepper, allow this amazing vegetable to ripen. Recent studies have shown that the vitamin C content and the carotenoid content of bell pepper both increase with ripening. When the vitamin C and carotenoid content of bell peppers increases, so does their total antioxidant capacity, which can be a source of great health benefits. Growers can allow bell peppers to ripen on the plant prior to harvest (which means that you will be able to purchase them in the grocery store in a ripened state). Or, if harvested early in the ripening stage, bell peppers can still be allowed to ripen post-harvest and after you've purchased them and brought them home from the market. In one recent study, the vitamin C in not-fully-ripe bell peppers continued to increase during home storage over a period of about 10 days. It can, though, be difficult to tell whether a bell pepper is optimally ripe. Most--but not all--green bell peppers will turn red in color over time, but they may be optimally ripe before shifting over from green to red. A good rule of thumb is to judge less by their basic color and more by their color quality as well as overall texture and feel. Whether green, red, yellow, or orange, optimally ripe bell peppers will have deep, vivid colors, feel heavy for their size, and be firm enough to yield only slightly to pressure.
• Higher heat cooking can damage some of the delicate phytonutrients in bell peppers. In one recent study from Turkey, the effects of grilling on sweet green bell peppers were studied with respect to one particular phytonutrient--the flavonoid called lute Olin. Prior to grilling, the bell peppers were found to contain about 46 milligrams/kilogram of this important antioxidant and anti-inflammatory flavonoid. After grilling for 7-8 minutes at a temperature of 150°C (302°F), about 40% of the lute Olin was found to be destroyed. This loss of lute Olin from higher heat cooking is one of the reasons we like cooking methods for bell peppers that use lower heat for a very short period of time.
• Although we tend to think about cruciferous vegetables like broccoli or allium vegetables like onions and garlic as vegetables that are richest in sulfur-containing compounds, bell peppers can also be valuable sources of health-supportive sulfur compounds. Several recent studies have taken a close look at the presence of enzymes in bell peppers called cysteine S-conjugate beta-lysates and their role in a sulfur-containing metabolic pathway called the thiomethyl shunt. These enzymes and this pathway may be involved in some of the anti-cancer benefits that bell pepper has shown in some animal and lab studies. They may serve as the basis for some of the anti-cancer benefits shown by green, yellow, red and orange vegetable intake in recent studies, including a recent study on risk reduction for gastric cancer and esophageal cancer. 

Turn Your Dirt into Soil: Start an Organic Garden Today! 

Organic soil ready for plant

                                               

Spring means it’s time to get outside and get dirty — filthy, actually! Whether you live in the city, the burbs, or country style, gardening is a uniquely intimate way of experiencing your surroundings and the changing of the seasons. As any farmer will tell you, growing enough food to feed a family, never mind a town or a city, is a life’s work — but gardening doesn’t have to be. These four S’s are all you need:

Space: It doesn’t have to be much. Container gardening, exactly what it sounds like — growing plants in pots or other containers — enables city dwellers and other landless folks a wonderful opportunity to garden. In urban areas, community gardens are gaining in popularity, building local food sheds and a sense of fellowship. And for land lovers with space to grow, simply look for a mostly level area that gets around 5 hours of sunshine a day.

Soil: In organic farming and gardening, it’s all about the soil. The philosophy is that soil rich in organic matter will grow healthier, more disease resistant, and tastier veggies. If you’re planting in pots, you simply need a stack of bagged organic soil and compost. If you’ve got dirt, you need to transform it into soil:

• Step one: Get it tested. Your local extension office will test your dirt for nutrients, pH, and potentially toxic materials, such as lead. The test results will also offer suggestions for how to remedy any potential problems. If the dirt has heavy metals, you may want to consider using containers, building raised beds, or experimenting with lasagna (no dig) gardening — building up soil by layering dirt, paper, compost, and other organic matter.
• Step two: Build it up. If you already have a compost pile, spread your garden with as much as you have to spare 2-4 weeks before you want to plant. Make sure to turn the compost into your existing garden soil — aerating the soil and spreading the nutrients evenly through your garden. You can also apply nutrients to your plants throughout the season by applying compost tea (made by steeping compost in water and then straining the solids) directly to the leaves. The advantage to compost tea that you can apply above ground is that it works quickly, whereas building up the soil is a gradual process.
  
  No compost? Start a pile today. Not only will your garden thank you in bigger, healthier plants and fruit but your trash barrel will be much lighter at the end of every week. Using a commercial compost bin or simply a 3x3 foot pile, alternate layers of soil with organic matter (food scraps, leaves, sawdust) and manure. Turn and water your pile weekly. In an apartment, vermiculture  (composting with worms) is one way to get your share of black gold in a small space. Once you’ve married dirt and compost, you’ve got soil and are ready to plant.
  
  Remember, in organic gardening (and farming), synthetic pesticides, herbicides, and fertilizers are not allowed. If you’ve got pest problems in your garden, you have a couple of choices. Some bugs can be removed by hand; pick them off each plant as you go. Entrepreneurial gardeners might consider offering the job to kids in the family who want to help out. A dime a specimen could go a long way! If you have mold, fungus, or particularly tenacious insects, you might need to intervene — in which case it’s best to consult experts for advice.
• Seeds: If you’re a first-timer or want to stack the decks fully in your favor, consider buying organic seedlings from a plant sale or nursery. If you want to start the plants yourself, cold weather crops (spinach, radishes, lettuce) can go straight into your garden beds. For more sensitive plants that can’t handle the unpredictable temperatures of spring, start your seeds inside and transfer them to the garden when they are several inches tall.
  Stuff: You might be daunted by what kind of gear it takes to make a garden grow, but you needn’t be: a shovel or spade, garden fork, trowel, hose/watering can, and a sun hat are enough to get a solid start.
  
  So there you have it — a recipe for hard work and deep satisfaction. When you have your own organic garden, you can enjoy the absolutely wonderful feeling of eating the fruits of your labor and the satisfaction of knowing that they were grown with care. Most people would say this makes meals tastier. Growing your own food also gives you the opportunity to choose exactly what varieties of fruits and vegetables you eat and how they are prepared post-harvest: how big or small to harvest them, green tops on or off, flowers yes or no, etc. And if you happen upon a crop that you truly love, you can bring it back the following year by saving the seeds from the body of your fruits and vegetables — scrape them out, rinse them, and dry them on labeled paper towels. One thing is for sure: whether you have a year of endless bounty or one filled with challenges, planting your own organic garden is sure to make you appreciate the hard work of farmers everywhere

All About Organics!!!!

       Organic Food is More Nutritious !!!!!

Organic foods, especially raw or non-processed, contain higher levels of beta carotene, vitamins C, D and E, health-promoting polyphenols, cancer-fighting antioxidants, flavonoids that help ward off heart disease, essential fatty acids, and essential minerals.

On average, organic is 25% more nutritious in terms of vitamins and minerals than products derived from industrial agriculture. Since on the average, organic food's shelf price is only 20% higher than chemical food, this makes it actually cheaper, gram for gram, than chemical food, even ignoring the astronomical hidden costs (damage to health, climate, environment, and government subsidies) of industrial food production....

Levels of antioxidants in milk from organic cattle are between 50% and 80% higher than normal milk. Organic wheat, tomatoes, potatoes, cabbage, onions and lettuce have between 20% and 40% more nutrients than non-organic foods

On average, organic is 25% more nutritious in terms of vitamins and minerals than products derived from industrial agriculture. Since on the average, organic food's shelf price is only 20% higher than chemical food, this makes it actually cheaper, gram for gram, than chemical food, even ignoring the astronomical hidden costs (damage to health, climate, environment, and government subsidies) of industrial food production

Organic food contains qualitatively higher levels of essential minerals (such as calcium, magnesium, iron and chromium), that are severely depleted in chemical foods grown on pesticide and nitrate fertilizer-abused soil. UK and US government statistics indicate that levels of trace minerals in (non-organic) fruit and vegetables fell by up to 76% between 1940 and 1991

Organic Food is Pure Food, Free of Chemical Additives

• Organic food doesn't contain food additives, flavor enhancers (like MSG), artificial sweeteners (like aspartame and high-fructose corn syrup), contaminants (like mercury) or preservatives (like sodium nitrate), that can cause health problems.
• Eating organic has the potential to lower the incidence of autism, learning disorders, diabetes, cancer, coronary heart disease, allergies, osteoporosis, migraines, dementia, and hyperactivity.

  Organic Food is Pure Food, Free of Chemical Additives

  
  • Organic food doesn't contain food additives, flavor enhancers (like MSG), artificial sweeteners (like aspartame and high-fructose corn syrup), contaminants (like mercury) or preservatives (like sodium nitrate), that can cause health problems.
  • Eating organic has the potential to lower the incidence of autism, learning disorders, diabetes, cancer, coronary heart disease, allergies, osteoporosis, migraines, dementia, and hyperactivity.
  • Organic food doesn't contain pesticides. More than 400 chemical pesticides are routinely used in conventional farming and residues remain on non-organic food even after washing. Children are especially vulnerable to pesticide exposure. One class of pesticides, endocrine disruptors, may be responsible for early puberty and breast cancer. Pesticides are linked to asthma and cancer.
  • Organic food isn't genetically modified. Under organic standards, genetically modified (GM) crops and ingredients are prohibited.
  • Organic animals aren't given drugs. Organic farming standards prohibit the use of antibiotics, growth hormones and genetically modified vaccines in farm animals. Hormone-laced beef and dairy consumption is correlated with increased rates of breast, testis and prostate cancers.
  • Organic animals aren't fed slaughterhouse waste, blood, or manure. Eating organic reduces the risks of CJD, the human version of mad cow disease, as well as Alzheimer's.
  • Organic animals aren't fed arsenic.
  • Organic animals aren't fed byproducts of corn ethanol production (which increases the rate of E. coli contamination).
  • Organic crops aren't fertilized with toxic sewage sludge or coal waste, or irrigated with E. coli contaminated sewage water.
  • Organic food isn't irradiated. Cats fed a diet of irradiated food got multiple sclerosis within 3-4 months.
  • Organic food contains less illness-inducing bacteria. Organic chicken is free of salmonella and has a reduced incidence of campylobacter.
  • Organic dairy has environmental benefits: Shades of Green: Quantifying the Benefits of Organic Dairy Production

• Organic Food On a Budget

  When comparing prices in the grocery aisles, the organic version of particular items is often 20% on the average more expensive, but if you make a pledge to eat more organic, you'll likely save money overall by eating out at restaurants less often, packing your lunch, and cooking from scratch
  

 
 

Rising organic food demand provides export potential !!!

      

The reason is quite obvious. In a hurry for producing more and more crops to satisfy growing demand, producers have had to resort to using a mix of pesticides and fertilisers to control disease and insect attacks. This might be good news for their bank balances perhaps but not so that good for human health. In this perspective, the importance of food safety has surpassed the concept of food security which is a separate issue. 

 

For Pakistanis, opting for organic food doesn’t mean that we are being fashionable or following Western fads; it mean that we’re going back to the basics. Organic food is not an alien concept for us. Our forefathers were all organic farmers and used natural fertilisers and natural methods of pest control. In modern times, organic farming entails the use of organically approved pesticides and fertilisers to maintain soil productivity and control pests. Organic farmers employ methods like crop rotation, green manuring, and use compost that is made by the farmers themselves.

 

Sales of organic food have increased more than six-fold worldwide in the last quarter of a century while organic production has just doubled during the same period. It mirrors that the demand for organically produced food continues to outpace its supply, depicting a widening demand supply gap. Although it is a challenge to cater the increasing needs of organic consumers but fulfilling the demand of these quality consumers can substantially strengthen the stakes of organic food producers in the global food market. This is a window of opportunity to agriculture economies like Pakistan who can earn billions in terms of foreign exchange through the export of organic food.

    The demand supply gap !!!

   

It is an objective fact that organic farming is as old as human civilization. However, the population explosion triggered in the last century has forced growers to concentrate on increased production by using synthetic nutrients such as pesticides, chemical treatments and fertilisers which leaves residual effects on the produce resulting in more health risks. Organic foods are described as organic meat, poultry, eggs and dairy products that come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides, fertilizer made with synthetic ingredients or sewage sludge, bioengineering or ionising radiation.

 

Modern farming has some immediate benefits in terms of yield enhancements, but its pollution potentials are fatal and long lasting. The late realisation of negative impacts on ecosystems, both aquatic and terrestrial, had ultimately forced stakeholders to again switch over to natural or organic farming. Global organic agriculture has increased by at least five times in terms of acreage during the last five years. This farming system is more prevalent in Oceania and Australia that makes up to 425 of global organic land and is equivalent to 10 million hectares. Almost half of the global turnover with organic products is in Europe and stands at 12 billion euros with a growth rate of 10 per cent. Similarly, organic sector in Canada is booming with one billion dollars a year in retail sales and a 25 per cent annual growth rate. An organised organic activity started in USA towards end of the previous century. The legislations and essential ingredients of the system are now very well defined and are put into practice. Health experts say that organic food is chemical-free. It isn’t grown from genetically-modified seeds (that cannot reproduce), nor is it drenched in chemical fertilisers and pesticides. They claim that consuming organic food protects us from the array of diseases and health conditions that are caused by eating contaminated food that accounts for much of what we eat today

 Organic foods are more expensive to grow than conventionally grown foods and that cost shows up as higher prices in the grocery store. The choice to add organic foods to your diet may cost a bit more, but for that price, you are buying the reassurance that you’re making healthy decisions for your own and your family’s health. Higher prices of organic food are due to the fact that organic farmers are getting a lower yield per acre due to non-use of pesticides and fertilizers.

 Conventional farming vs. organic farming!!!

Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat do not use conventional methods to fertilize, control weeds or prevent livestock diseases. For example, rather than using chemical weed killers, organic farmers may conduct more sophisticated crop rotations and spread mulch or manure to keep weeds at bay. However, the following chart illustrates the four fundamental differences between conventional and organic farming

 Economic prospects of organic food !!!!

Food products made with less than 70 per cent organic ingredients may state which ingredients are organic, but they can not claim to be organic food products. The food item displays the USDA certified symbol which depicts that it has been produced and processed according to USDA standards. The seal is voluntary, but many organic producers use it.

 

It is essential to clarify here that “natural” and “organic” are not interchangeable terms. You may see “natural” and other terms such as “all natural,” “free-range” or “hormone-free” on food labels. These descriptions must be truthful, but are not to be confused with the term “organic.” Only foods that are grown and processed according to USDA organic standards can be labeled as organic.

 

 

 

The market continues to brightly shine on economic prospects of organic production, despite the recent economic slowdown. Although might benefit from tighter requirements for conservation practices and ethical animal stewardship, organic certification has proven to be a market success since its introduction in 2002. Given the potential public health and environmental benefits of sound organic practices, this is good news for organic producers and human health.

 

Organic farming will transform gradually as it is a knowledge-intensive phenomenon and it will take a lot of time for farmers to adapt to it. Commercially speaking, we also have to take into consideration that we live in a capitalist economy where profits are always the first priority.

 

If premium prices are a problem, then growing your own food is a good option for health conscious individuals. Even if you only have a small patch of land, this enables you to both have a healthy relationship with nature as well as produce food. You simply have to ask good gardeners to examine the suitability of the land and get started. Compost can also be made at home by utilising garden and kitchen waste material. There are various other options that you can learn and explore. It is important to take serious interest in food that you put on your plate because, after all, you are what you eat.g organic food demand provides export potential!!!

USDA standards!!!!

 

The US Department of Agriculture (USDA) has established an organic certification programmed since 2002 that requires all organic foods to meet strict government standards. These standards regulate how such foods are grown, handled and processed. The identification system called organic labeling has three main categories comprising “100% organic”, “Organic” and “Made with organic ingredients”. The labeling system introduces a recognised, easy and authentic identification method for consumers. Foods that are labeled as “100% Organic” must contain all organically grown ingredients except for added water and salt. Foods that are labeled as “Organic” need to contain at least 95 per cent of organic ingredients, except for added water and salt, plus they must not contain sulfites added as a preservative. Sulfites have been known to provoke allergies and asthma in some people. Up to five per cent of the ingredients may be non-organically produced. Labels that claim the product to be “Made with Organic Ingredients” need to contain at least 70 per cent organic ingredients, except for added water and salt. They must not contain added sulfites, and up to 30 per cent of the ingredients may be non-organically produced.

 

 

 

 

 

 

.

 

 

 

 

 

: