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Women Health Tips

THE LOSS OF FOOD VALUE IS DIFFERENT IN VEGETABLES AND VEGETABLES.

The merits and demerits of modern farming methods have been debated for years. Industrial farming, or “mass farming” has increased crop yields, but many say nutrients – and their nutritional value to humans – have suffered.

The average yield on bushels per acre for major crops in the US has skyrocketed since the 1950s. Corn is up 342%! Corn is up 290% while Soybeans and Alfalfa are up about 170%. Similar results were reported in Europe, Australia, Japan and other regions of the world.

Data provided by researchers from the Department of Earth Sciences at the University of Wisconsin Madison shows that despite these great advances in crop yields that have occurred over the past 50 years siege and nutrient depletion. Similarly, a review of data published by the USDA’s ARC Nutrient Data Laboratory shows “a significant decline in minerals, vitamins and other nutrients in foods since the last comprehensive study”, for 20 years back.

A NEW INVESTIGATOR FOR THE PROFESSIONAL BUSINESS

The new data published by Dr. David Thomas, a leading health expert and independent researcher, looked at the difference between the British government published tables of nutrient content published in 1940 and 2002. The comparison was eye-opening. It showed that the iron content of 15 different types of beef decreased by 47%. There was a similar decline in milk production; a 60% drop in iron and up to 90% drop in copper.

KEEP CALM AND KEEP YOURSELF WRONG.

It is true that in the modern world of industrialized nations, fruits and vegetables are always plentiful. If we need it, it’s there. On the other hand, despite this increased availability, fruit and vegetable consumption in the population has not increased. In fact, among the population’s minority groups it has declined. When this knowledge is combined with the declines in nutrient levels in foods, many health providers, scientists, researchers and government officials are looking for answers as to how we can hope to maintain the nutritional value and the rest of our food when we want to produce. more than enough from the same soils to feed an ever-growing population. At this point the road ahead is uncertain.

New research shows a protective relationship between tea, fruit and vegetable consumption and women’s health.

Tea and Ovarian Cancer Risk: Researchers at the Karolinska Institute Division of Nutritional Epidemiology in Stockholm, Sweden conducted a 15-year follow-up study of more than 61,000 women aged 40 to 76. Their evidence, published in the reports of Internal Medicine (2005; 165 (22): 2683-2686) showed that women who consume tea regularly have a very low risk of ovarian cancer. Those who drank less than one cup of tea per day had an 18% reduction in risk. One or more cups per day provided a 24% risk reduction and 2 or more cups per day showed a 46% risk reduction. As you might expect, these findings prompted the researchers to conclude “The results show that tea consumption is associated with a lower risk of ovarian cancer.”

Soy and Women’s Health: Publishing their work in the January 15, 2006 issue of Cancer Research, a group of researchers from West Forest University, Winston-Salem, North Carolina, USA concluded that soy phytoestrogens can breast cancer prevention in postmenopausal women. . According to researchers from John Hopkins University presenting data at the November 15, 2005 meeting of the American Heart Association, eating soy protein (20 grams per day for 6 weeks ) reduced two risk factors for coronary heart disease in African American women. The result shows that LDL-cholesterol and another cholesterol marker called LDL-P (P=particle number) were reduced in women taking soy protein, regardless of age and tribe

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