Jun 01, 2012
I am wary about juicing vegetables, especially modern vegetables. They have been hybridized to grow too fast, and too ‘sweet’ and ‘juicy’. It is like broiler chickens – they are hybridized to grow fast and to develop large breasts.
Our tests have shown a change in the nutrients content of the broiler meat due to changes in dietary requirements to meet its fast growing nutritional needs. For example, saturated fats and omega 6 content sky-rockets, making it an ‘unbalanced’ meat, whether organic or not.
The same must apply to modern hybridized vegetables and fruits. They require more nitrogen for one. What happens to all these nitrogen in the plants, and what happens to us when we consume these day in and day out? And when they grow so fast, do they really have the time to absorb all the micro-nutrients in the soil that our body needs? Again, it does not matter whether the plants are organic or not. A fast growing plant is a fast growing plant and have the same nutrient requirements, whether organic or not.
For me, plants are essential for our health. So, for juicing, I juice PLANTS, not necessarily vegetables.
Here’s a plate of leaves and flowers that I use to juice:
(Click on pics to enlarge)
Leaves and flowers of plants which do not contain anti-nutritional factors like oxalates, which are slow growers, which have been tested in laboratories to have high antioxidants, etc.
Here’s to your health – juice of PLANTS (not vegetables).
Apr 13, 2012
The thing about keeping the farm environment as natural as possible is that there’s so much wildcrafted food around.
Taking a walk today in one of our ‘wild corners’, there ahead of us are some wild mushrooms:
A corner kept 'wild' for its 'Qi'
Cendawan Busut (Termitomyces albuminosa) or Termite-Hill Mushrooms just ahead of us.
More mushrooms at the side, on slightly elevated grounds.
Further ahead of us, round a corner, a patch of daun meranti, a solanum nigrum variety that has a long history of safe consumption among village folks.
Solanum nigrum var. patch
Fruits of the plant, considered toxic in some varieties, especially the green fruits. On the safe side, best to avoid consuming them.
Frankly, wildcrafted food is our preferred food. At any given day, we would have wild eels, mushrooms, fruits and so many different varieties of vegetables.
Ingredients for a 'wild' lunch: daun meranti, bunga kantan and some garlic.
Sweet yet bitterish daun meranti with a hint of kantan aroma, and of course garlic to bring it all together. A light, healthy lunch; great by itself or with some rice.
Wildcrafted foods are not bred to grow fast, nor bred to exhibit a certain characteristic such as a particular color, or a particular flavor, or in most cases, to make it sweeter.
In many ways, it would be a more “balanced” food. By this I mean you are not going to have fruits that are so sweet that it affects your glucose level adversely, or vegetables with excessive nitrates, etc.
These are foods made by Nature, not altered by man to suit man's taste-buds or to suit marketing and production requirements.