Going Vegan? 

 

Taken from article in "The Conversation"

Written by

‎Lecturer in Nutrition and Dietetics, King's College London

 

 

Veganism, the plant-based diet which shuns meat and dairy, is having its time in the sun. Since 2008, there has been a 350% increase in the number of self-described vegans in the UK alone. Where this motivation stems from is varied, but includes concerns about animal welfare, worries about the environment and religious reasons.

Many people, though, seek a healthier diet. Research suggests that veganism can have health benefits, if well planned. For those who have pursued a diet rich in meat and dairy for most of their lives, embarking on a vegan diet can lead to significant changes within the body. continued here....

Organic Industry Survey

Taken from OTA 2019-2020 Report

Myricetin and Cancer

 

Taken from article 

in Medical News Today

 

Myricetin is a flavonoid found in parsley and other plants. It has been shown to help prevent skin cancer. Parsley contains one of the highest concentrations of myricetin per 100 gramsTrusted Source.

Studies have shownTrusted Source that parsley and other green herbs and vegetables can block the cancer-causing effects of heterocyclic amines. These are chemical compounds that have cancer-causing qualities. They are generated when meat is grilled at high temperatures.

Those who prefer charred steak should pair it with green vegetables, such as parsley, to help reduce these potentially harmful effects.

Apigenin is a natural chemical found in parsley. In a 2015 reviewTrusted Source, it was shown to decrease tumor size in an aggressive form of breast cancer. Researchers believe that apigenin could be a promising non-toxic cancer treatment in the future.........

 

Ginger and Joint/Arthritic Pain

 

Taken from article 

in Journal of Nutrition in Gerontology and Geriatrics.

 

There is limited evidence that ginger powder consumption can relieve pain and inflammation due to specific anti-inflammatory phytochemical constitutents. This study investigates the effect of ginger supplementation on proinflammatory factors in participants (n = 120) of a randomized double-blind placebo-controlled 3-month clinical trial investigating knee osteoarthritis. Patients were randomly assigned to one of two groups: the ginger group (GG) or the placebo group (PG). Administered daily for 3 months, participants in the GG intervention received capsules containing 500 mg of ginger powder, while PG participants received capsules filled with 500 mg starch. Serum samples collected at baseline and 3 months were analyzed for serum levels of tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β). At baseline, proinflammatory cytokine concentrations did not differ by group. However, at 3 months, both cytokines decreased in the GG relative to the PG. The results of this study indicate that ginger supplementation may have a promising benefits for knee osteoarthritis and may, therefore, may warrant further study......