6 Facts You May Not Know About Carrots

Orange carrots contain beta carotene, but purple carrots have more antioxidants & potentially more health benefits.

Some vegetables are as nutritious frozen as they are fresh, but not carrots. Peeling, processing, freezing, & thawing destroys much of their antioxidants.

Though convenient, baby carrots, pretrimmed & scrubbed, are actually misshapen mature carrots that have been whittled down to smaller, more uniform size. The part that’s thrown away, the outer skin & what’s just beneath it, is much more nutritious. As much as 1/3 of phytonutrients are lost by rimming away the outer parts.

Carrots are better for you when cooked. Cooking breaks down their tough cell walls, making their nutrients more bioavailable. And it matters how you cook them--boiling allows their water-soluble nutrients to leach into the cooking water. Steam or saute them instead. Also, cooking them whole instead of sliced or chopped retains more of their food value and natural sweetness. Cook first; then slice. 

Eating carrots that have been cooked whole may even reduce cancer risks. Carrots contain falcarinol, a cancer-fighting compound. Whole cooked carrots have 25% more of it than those that have been cut before cooking.

Lastly, carrots are best eaten with a healthy fat or oil, because some of their best nutrients are fat-soluble.

     

       (Eating on the Wild Side: The Missing Link to Optimum Health, by Jo Robinson. Little, Brown & Co., 2018)

The Secret is the SOIL!

   Plants absorb carbon and put it back into the soil. 

“All the farmers of the world can contribute to mitigate climate change.” Soil organic carbon “is our bank, it is our fertility, it is the source of everything that we have and what we have to build.”

The 4p1000 Initiative is an international climate agreement that puts agriculture and agroforestry at the center of how we deal with climate change. 

    It "calls for countries to draw down more carbon than they emit, and to store it in the soil. How? By scaling up regenerative farming, grazing and land-use practices. These practices lead to an increase in photosynthesis—nature’s own system for pulling excess carbon out of the air and sequestering it in the soil. They also produce more drought-resistant and resilient crops, and more nutrient-dense food."

Watch this video about restoring and using HEALTHY SOIL for healthy people and a healthy environment:

 https://www.youtube.com/watch?time_continue=210&v=AY9YVwJZDvw

Bunions

Bunions are the troublesome result of the body’s response to abnormal stresses in the foot.

      When the arch of the toot begins to drop, or when one has “flat feet,” the inside of the foot is stressed downward toward the floor; this is called pronation. 

A fallen arch / pronated foot creates abnormal stress in the joint at the base of the big toe, and the body responds by forming a bunion at that site. 

As an ACTIVATOR Chiropractor, I check the status of the arch, assess for pronation, check & adjust all the joints of the foot, then advise the patient about orthotics, exercises, and how to relieve the stresses that caused the bunion.

This treatment plan has been personally successful for me, as well as for many of my patients.

When the "Sit Bones" Are Skewed

  The bones on both sides of the pelvis where you feel your body weight when you sit, often referred to as the “sit bones,” are technically called the “ischial tuberosities.”

They are weight-bearing parts of the pelvic girdle in a sitting position. If the pelvis becomes distorted, or out of alignment, the distribution of your body weight on these bones when sitting will be skewed, or uneven.

Sitting will be uncomfortable, as may other activities as well---walking, sleeping, etc.

This is correctable with precise, directional, adjustments with the Activator adjusting instrument. As an Advanced Proficiency Rated ACTIVATOR Chiropractor, I correct this when I balance the pelvis, without pain or discomfort to the patient.

4 Reasons Some Oils Are Dangerous & Unhealthy

 1. They are toxic products of OXIDATION

            Vegetable and nut oils (canola, soybean, corn, sunflower, safflower, peanut, sesame, walnut, flax seed, etc.) are polyunsaturated, and as such, are subject to degradation into extremely toxic oxidation products when heated.

            "Polyunsaturated" means they have carbon-to-carbon double bonds that are vulnerable to oxidation---oxygen readily attaches across these bonds in the chemical process called "oxidation." Even at room temperatures, these chemically “unsaturated” oils will oxidize slowly over time into toxic byproducts.

        2. They are OUT OF OMEGA-6 / OMEGA 3 BALANCE

       Vegetable oils are concentrated sources of Omege-6 lineoleic acid. Too much Omega-6 causes an imbalance with healthy, anti-inflammatory Omega-3’s.

        3. They are CONTAMINATED WITH GLYPHOSATE  

            Corn and soy oils, in particular, as well as others, are produced with genetic engineering, which includes major exposures to glyphosate (aka "Roundup").

        4. They are HIGHLY PROCESSED WITH HEAT & / OR CHEMICALS

    Some vegetable oils, especially canola, grapeseed, and rice bran oil, are highly processed, which may include extracting with heat or solvents, and bleaching and degumming with chemicals.