贫血是女性较多的疾病，患病的身体倦怠，易感寒冷，有心悸或呼吸困难出现。经常饮用石榴汁，贫血症状可以减轻。另外，不少女性有偏头痛的烦恼，原因可能是更年期障碍。石榴可以预防偏头痛。孕妇在孕初时，经常伴有孕吐出现，有些孕吐还比较严重，给孕妇带来痛苦。实践证明，孕妇早晚喝一杯石榴汁，能减轻孕期恶心呕吐。

石榴也能刺激女性荷尔蒙的产生。所谓女性荷尔蒙，是包括促进卵巢、子宫、阴道等女性生殖器官发育的卵泡荷尔蒙，以及掌握怀孕机能的黄体荷尔蒙两种，前者称为雌激素，后者叫做孕酮。石榴中含有雌甾酮，同时含有强力雌激素之一的雌甾二醇。喝一杯石榴汁，也许能促进女性荷尔蒙量而会使女性当天就展现更多的女性之美。

石榴中所含有的雌激素是能够保持女性机能的荷尔蒙，但是随着年龄增长，卵巢机能衰退，分泌的雌激素量会减少。这是女性老化现象的第一步，随着雌激素分泌量减少，月经周期紊乱，引起更年期障碍。女性更年期障碍症状虽有不同，但女性都会经历，会出现失眠、焦躁、头痛等。石榴是改善更年期障碍的最佳食品，因为石榴中所含的雌激素有助于帮女性克服更年期障碍。

对皮肤有50年研究实践经验的中国中南大学附属医院皮肤科张运昌教授指出，皮肤虽能通过营养性护肤品等吸收少量氨基酸、维生素等营养物质，但这是微不足道的，重要的是靠从体内摄取营养物质而维持其正常的生理功能。以皮肤皱纹为例，皮肤表皮层之下的真皮层是决定皮肤结构完整性、弹性及顺应性的一层，皱纹的产生与加深即在这一层中，所以，抗皱只有深入到真皮层才可能有效。通常的胶原和弹性蛋白护肤品无法在真皮层中起作用，因为胶原和弹性蛋白分子过大，不能进入真皮层。

保证皮肤营养的供给，除了膳食尽量做到科学合理，避免不健康膳食以外，更应该每天补充对抗皮肤衰老的抗衰老食品。皮肤是怎么衰老的呢？这要从自由基说起。虽然氧是维持生命存在不可缺少的物质，但氧在体内的代谢过程中也会带来“副产品”。当氧原子失去一个电子，就变成了自由基，自由基因失去一个电子，就会变得极不稳定，疯狂地自由行走于体内、肌肤，攻击并抢夺人体内和肌肤外的其他化合物的电子，而且也无选择性地攻击蛋白质、酶、细胞膜、细胞及组织。例如，一个自由基抢夺了DNA分子的一个电子，DNA将遭到破坏。被破坏的DNA分子在复制过程中不断地复制出有缺陷的DNA，导致细胞变异机体老化，从而产生肌肤衰老、皱纹、色斑、松弛，免疫系统衰退及全身性老化现象。这一系列的现象就是自由基引起的氧化，因此，抗衰老就是抗自由基就是抗氧化。衰老的过程其实就是有机体的氧化过程，它像一盏点亮的油灯，当氧化进行得快，灯油消耗就快。

法国人的皮肤是白种人中最细腻的，法国人的肥胖指数也远低于其他发达国家，法国人健康美丽的奥秘早已被揭开，那就是法国人经常饮用的红葡萄酒——红葡萄酒中含有一种叫葡萄多酚的抗氧化物质。最新的科学研究证实，石榴汁是所有常见饮品中抗氧化能力最强的果汁！石榴汁的多酚含量比红葡萄酒、绿茶等要高多三倍以上，它才是抗衰老的超级明星！

石榴的原产地是古波斯，也就是现在的伊朗。在伊朗，石榴还被认为是能够净化污浊血液的果实。伊斯兰中的先知穆罕默德曾建议追随者食用石榴，因为石榴可以帮助他们祛除不必要的羡慕和仇恨。

中国医学也认为石榴有净化血液的作用。中国的古书上，石榴的正名是安石榴。这是因为，石榴是从西域安石国在汉武帝时传入中国的。关于石榴传入中国，还有一个美丽的传说呐。

汉武帝时候，张骞出使西域， 住在安石国的宾馆里， 宾馆门口一株花红似的小树， 张骞非常喜爱， 但从没见过， 不知道是什么树， 园丁告诉他是石榴树， 张骞一有空闲就要站在石榴树旁欣赏石榴花， 后来， 天大旱， 石榴花叶日渐枯萎， 于是张骞就担水浇那棵石榴树。 石榴树张骞的灌浇下， 叶也返绿了， 花也伸展了。 

张骞在安石国办完公事， 就要回国的那天夜里， 正在屋里画通往西域的地图。 忽见一个红衣绿裙的女子推门而入， 飘飘然来到跟前， 施了礼说： “听说您明天就要回国了， 奴愿跟您同去中原。” 张骞大吃一惊， 心想准是安石国哪位使女要跟他逃走， 身在异国， 又身为汉使， 怎可惹此是非， 于是正颜厉色说： “夜半私入， 口出不逊， 出去出去， 快些出去了！” 那女子见张骞撵她， 怯生生地走了。

第二天， 张骞回国时， 安石国赠金他不要， 赠银他不收， 单要宾馆门口那棵石榴树。 他说： “我们中原什么都有， 就是没有石榴树， 我想把宾馆门口那棵石榴树起回去， 移植中原， 也好做个纪念。” 安石国国王答应了张骞的请求， 就派人起出了那棵石榴树， 同满朝文武百官给张骞送行。

张骞一行人在回来的路上， 不幸被匈奴人拦截， 当杀出重围时， 却把那棵石榴树失落了。 人马回到长安， 汉武帝率领百官出城迎接。 正在此时， 忽听后边有一女子在喊： “天朝使臣， 叫俺赶得好苦啊！” 张骞回头看时， 正是在安石国宾馆里见到的那个女子， 只见她披头散发， 气喘吁吁， 白玉般的脸蛋上挂着两行泪水。 张骞一陈惊异， 忙说道： “你为何不在安石国， 要千里迢迢来追我？” 那女子垂泪说道： “路途被劫， 奴不愿离弃天使， 就一路追来， 以报昔日浇灌活命之恩。” 她说罢扑地跪下， 立刻不见了。 就在她跪下去的地方， 出现了一棵石榴树， 叶绿欲滴， 花红似火。 汉武帝和众百官一见无不惊奇， 张骞这才明白了是怎么回事， 就给武帝讲述了在安石国浇灌石榴树的前情。 汉武帝一听， 非常喜悦， 忙命武士刨起出， 移植御花园。 从此，中原就有了石榴树。 

 “榴者， 天下之奇树， 九洲之名果”， “华实并丽， 滋味亦殊。 商秋受气， 收华敛实， 千房同蒂， 千子如一。 缤纷磊落， 垂光耀质， 滋味浸液， 馨香流溢。” 这是晋代渊岳《安石榴赋》中的一段文字。 它以生花妙笔， 把石榴花果的生姿生态， 色味香形写得千媚百态， 美不胜收。 从此，我们也可以看出，很久以前，中国人已经把石榴作为子孙满堂的象征。

石榴果实中含有机酸、维生素C和B均较丰富， 此外尚有蛋白质、 脂肪以及钙、 磷、 钾等矿物质。 石榴的果实、 果皮、 根及花均可作药。 药用果实多用味酸者， 有涩肠止血之功。 果皮含鞣质、 生物碱及熊果酸等， 有明显的收敛和抑菌作用， 为强力的治痢疾药。 根皮含石榴皮碱， 为驱虫要药， 用于治疗肾结石、糖尿病、乳糜尿也有效。 花可止血， 还用以泡水洗眼， 有明目效能。 另外石榴子油还有雌性激素样作用 -- 这真还是石榴象征多子的科学根据！

石榴作为药用, 有悠久的历史, 各种古医籍均有记载。 历代医家经过临床实践,认为石榴性凉, 有清热、解毒、健胃、润肺、涩肠、止血等功效。 其中,  药用最多的是石榴皮, 多炒后应用。石榴花, 有止鼻阻、吐血及外伤出血的作用,  亦可治自带过多。 外用则可治中耳炎。 石榴嫩叶健胃理肠、消食积、助消化, 外用可治疗眼疾和皮肤病。 现代医学研究认为,  石榴皮内含有“石榴根皮碱", 对各种杆菌和皮肤其菌都有抑制作用。酸石榴含有较多的蹂质,  有收敛杀菌效果, 可治腹泻、荆疾, 并可开胃口、助消化。石榴树的根皮,  有鞍质, 有驱除综虫和蛔虫作用。

一下是几个民间所用的偏方：
    　　1.口臭、口腔炎:石榴1个,剥皮取子,捣烂加水煎汁,含后咽下,日数次。
    　　2.脱脏:石榴皮30克,明矶15克,水煎,洗患处。
    　　3.中耳炎:石榴花,熔干,加冰片少许,研细末,吹耳内。
    　    4.久泻久病:陈石榴皮,熔干研为细末,每次服10克,米汤送服,1 日2次。
    　　5.肾结石:石榴根皮、金钱草各30克,水煎服。
    　　6.烫火伤:石榴皮适量,研细末,与芝麻油调均,涂患处。
    　　7.外伤出血:干石榴花、白菜等份,晒干研末,敷伤口,外用敷料压迫即可。
    　　8.湿彦、癖子:鲜石榴嫩叶,水煎,洗,患处。

西方人对石榴的认识也一样古老。在圣经中，石榴被多次提及作为美丽和神圣的象征。英国的三个主要医疗协会 Royal College of Midwives, the Royal College of Obstetricians and Gynaecologists and the Royal College of Physicians, 会徽上全都有用石榴作装饰。也许，这正是西方对石榴医疗作用的认知。

现代医学近几年才展开对石榴的研究，结果却令人喜出望外：石榴含有大量的抗氧化物及人体所需的微元素如钾。这些物质有助于降低胆固醇及高血压。  一些研究显示，每天饮用两杯石榴汁，半个月后，血管内的垢积物明显减少。高血压和高胆固醇是心血管疾病如中风的前兆。 

正因如此，石榴正成为健康饮食的新宠儿。

Drink Pomegranate Juice for more Potassium intake – this is the new secret to lower blood pressure and reduce stroke risks

The US Food and Drug Administration has a reputation of rigidity in granting claims to health benefits from food. So far, the FDA only allowed 14 health benefits claims for conventional foods and dietary supplements. A health claim, in the language of the FDA, characterizes the relationship between a substance and a reduction in the risk of contracting a particular disease.

One of which is the benefit of Potassium intake. The allowed claim reads as “Diets containing foods that are a good source of potassium and that are low in sodium may reduce the risk of high blood pressure and stroke."

Contrary to a widely accepted belief, the FDA rejected claims that green tea reduces risk of heart diseases in May 2006. The FDA previously has said that green tea likely does not reduce breast, prostate or any other type of cancer risk.

Potassium is an essential mineral micro nutrient in human nutrition; it assists in muscle contraction and in maintaining fluid and electrolyte balance in body cells. Potassium is also important in sending nerve impulses as well as releasing energy from protein, fat, and carbohydrates during metabolism. Without adequate potassium in our body, we wouldn't get much done. Nerves need it to tell muscles what to do, and muscles need it to do what they're told. It helps keep our body's fluids in balance and regulate our blood pressure.

High levels of potassium may reduce the risk of hypertension and stroke. Many people at risk of high blood pressure keep a keen eye on their sodium intake, but few think about increasing their potassium. Not only can potassium help lower blood pressure, some experts feel it may offer additional stroke-protection benefits. One study examined 859 men and women over age 50. Results revealed that those who took in more than 3,500 milligrams (mg) a day had a much lower incidence of fatal stroke than those who consumed less than 1,950 mg daily.

The 2004 guidelines of the Institute of Medicine specify an RDA (Recommended Dietary Allowance) of 4,700 mg of potassium. However, it is thought that most Americans consume only half that amount per day. Similarly, in the European Union, particularly in Germany and Italy, insufficient potassium intake is widespread, based on some reports.

Many foods contain potassium, yet shortage of potassium intake is a common issue. Why? One reason is that Potassium is water soluble, so leaches into water during cooking. A boiled potato, for example, loses at least half its potassium to the water it's boiled in. To reduce this loss, try steaming, microwaving, sauteing or even frying vegetables instead of boiling them. Keep the cooking water and add it to soups, stews and casseroles to increase their potassium content.

Eating fresh fruits and vegetables, whole grains, and fresh meats such as fish are good ways to ensure higher potassium intake. Foods with high sources of potassium include bananas, orange juice, avocados, celery, parsnips and turnips. 

Benefits of Pomegranate Juice You Should Know  

Above all, researches lately has shown that pomegranate, an ancient yet overlooked fruit contains one of the highest level of potassium, on top of wonderful antioxidants such as Polyphenols. This probably explains why pomegranate, especially its conveniently consumed juice is fast becoming the star drink in the US and European markets.

There are many brands of pomegranate juices on the shelf of supermarkets. What’s the difference? You have to look carefully on the nutrition label: is it pure juice or from concentrate? Most of the ‘from concentrate’ juice are not only diluted with large amount of water but also added with sugar – which is certainly not good for health.

You should look for pure pomegranate juice – 100%! The most recognizable pomegranate juice in Singapore is Pomegranate 100% Pure Organic Juice. It is 100% pure organic juice selling at near the price of non-organic products. PomeFresh juices are not added with any sugar or preservative or additives.

While Asian diet tends to have more vegetables traditionally, Asians in generally take less raw food including fruits, with Japanese as an exception. It is possible that Japanese takes in more Potassium than others. This could be a better explanation on why Japan has low mortality from coronary heart disease (CHD) while CHD has become the top killer in most affluent societies, if FDA’s rejection on green tea benefits is to be agreed.

As overdose of potassium is very unlikely, why not do your best to take in as much potassium as you can for the sake of lower blood pressure and better heart?

It is time to sit back and take stock of a year that has passed by so quickly. And then quietly or openly declare their New Year Resolution - NYR.  Understandably, NYRs come in all kinds and shapes: get rich; find a boyfriend or girlfriend; get married or have a kid… But we think there are some basic resolutions generally in everyone’s mind:

1. Eat Healthily

2. Exercise more often

3. Less Stress

4. More Fun

Eating healthily is the most import to get onto.  Once you eat healthily, you will be healthier.  A healthy person will be a happier person with more energy.  With that, you have the means and better opportunity to get richer or achieve other things you want to achieve in the New Year. 

Some believe that with more exercise, one can afford to eat less healthily.  That is a myth.  Exercise will not push out all the unhealthy stuff you eat.  If one really must weigh between the two, eating healthier has a bigger impact on health than exercising more. 

Eating makes us happy. Some use eating as a way to make themselves happy or to distress.  That is certainly one of the worst methods.  Exercise is actually a better way to distress and to be happier.  You may not know that eating healthier is a good way to become happier and to distress as well. Eating unhealthy stuff, such as sugar-loaded food may make one happier but only for a very short period of time.

Some degree of stress is good, especially for younger people. Stress trains people to be tougher and create more drive to succeed.  Stress also drives away tardiness for some people.

But prolonged stress can be a key contributor to sickness or even death.  For people reaching mid or old age, stress can kill.  One needs to find ways to lower pressure in their life and to distress when the pressure is built-up.  Even when this is hard to do or achieve, eating healthier can still be incorporated into our daily lives.  When we are under prolonged stress, our immune system gets weaker.  Under such situations, eating healthier to boost our immune power is actually critically important.

Having more fun should not be luxuries in life.  It should be everyone’s goal in life.  Of course, fun means different things to different people.  One may like to climb the highest mountain on earth.  Another may want to overtake Bill Gates to be the richest man in history.  Do what you have to do and want to do.  Have Fun in whatever situations we may be in.  Have Fun for whatever we may achieve in 2016.

Have a healthier and happier year ahead!

Organic food is hot.  Super foods such as pomegranate, bilberry, avocado…are even hotter!

Most consumers take organic food mainly because they feel that such foods are chemical and pesticides free.  That’s certainly the ultimate goal of organic farming.  The reality is, even with many certified organic products, pesticides may still be used.  It may not be synthetic pesticides which are disallowed in any organic farming.  Many organic farming practices do use organic pesticides such as Rotenone.  It is not necessary all organic matters are perfectly safe.  For example, rotenone is one that has high toxicity to fish and aquatic creatures.  It also has some toxicity towards mammals including humans. 

Earlier human took food in its raw natural form.  We then learn farming by making selections.  The last two centuries saw a dramatic shift from farming to industrial production.  The result is that we are moving further and further away from natural food.  Modern science helped us to breakdown the original raw food and tried to find individual nutrients that we now believe to be essential to life and health: carbohydrates, fats, proteins, vitamins, minerals…the discoveries and high yield production methods may have helped human to feed itself well.  But modern chronicle illness started to stalk us increasingly.  Late last century, scientist started to wonder if our approach of industrial farming and food production; selective nutrient enrichment are responsible for those illness. Nutritionist and scientist now promote whole, organic or naturally grown food more than ever. 

As we find more and more advanced method in farming and food production, what we lost most in our diet is phytochemicals, which are plant or fruit derived chemical compounds.  Phytochemicals now are believed to be able to significantly reduce the risk of diseases, probably due to polyphenol antioxidant and anti-inflammatory effects.  Common food rich in Phytonutrients are tomato, broccoli, garlic, flaxseed, blueberry (and bilberry), beans and peas, pomegranate…

Researches have fond that the potency of Phytonutrients in cultivated plants are far lower than those grown in the wild.  Wildly grown plants and fruits have stronger aroma, taste and often more bitter.  This stronger taste is mostly due to the increased content of Phytonutrients. Many of these components are produced as part of the plant’s own immune system. They protect the plant from insect damage and disease. The more nourished the plant is with the proper trace elements in the soil, the stronger the plant’s immunity to weather and other environmental hazards.  Modern cultivation, in contrast, has the plants well taken care of: covers to shield them from extreme weather; pesticides to protect them from infections and insets; chemical fertilizers to help them grow faster in a shorter time.  The result is higher yield but the plants are weaker as the plants themselves no longer need to strengthen its own immune system to survive.  They lack phytochemicals.  When we ingest those produces, we get less Phytonutrients.

The most nutritious food is still from those wildly grown.  

A typical Chinese medical hall would surely sell Bird’s Nest and Ginseng!  You are likely to see a few antique looking Ginseng prominently displayed with a price tag that is many times higher than those in the glass jar.  If you ask why the vast differences, the shop owner would proudly announce that those expensive Ginseng are WILDLY GROWN.  Yes, wildly grown Ginseng is indeed far more expensive than those cultivated in plastic wrapped green house.  The reason?  Wildly grown Ginseng is believed to be far more potent in delivering the true benefits.

In fact, that does not only apply to Ginseng.  It applies to all herbs and foods, even to animals and seafood.  We all know that Kampung Chicken is tastier; a Japanese will never agree that beef from intensive farming in US can be as great as Kobe beef.  Many may not yet know: the quantity and quality of Omega-3 from farmed Salmon is far different from Salmon grown in the wild. 

Yes, we can’t turn back and live on wildly grown food only as we have too many on the planet to be fed now.  However, this reality should not stop us from searching for better, more nutritious food, especially when one wants to make food as part of his or her holistic approach to better health.

If you take food simply for the enjoyment of the taste and to fill the stomach, you don’t have to bother how the food was produced.  It does not matter if it is organic or not.  However, if you are paying good money after specific benefit a food that is known to be able to provide, you should know more on how the food was produced.  It is certainly better to take it organic.  It is best to take it wildly grown if they are available. 

Human diet has gone through more changes in the last 60 years than the accumulated changes occurred in the past 6,000 years. For tens or even millions of years, our ancestors had relied on fruits, nuts, plants, animals, fish - be it wild or reared, as their source of food. Food had always been provided by nature and consumed in its natural form, except that they are cooked or preserved.
After the WWII, our food went through a quiet revolution. Food was transformed from natural produce to processed products. Food has become a lot more abundant, cheaper, more available at all times everywhere, and with a much longer shelf-life. All these can be credited to the inventions of food chemistries. Chemicals are present in every aspect of food, from production to processing, storage and even at the point of consumption. Pesticides, inorganic fertilizers, preservatives, artificial colorings and many invented chemicals now go into our food at every stage, from farming, processing and delivering to cooking. Humans have even created food that does not exist in nature, and have consumed them in large quantities for many years. One such example would be trans fats.
 
Many foods are no longer the product of delightful cooking of skilled chefs but the inventions of chemists. Foods have gone far away from their original, natural form. Foods are more of an industrial product than a produce that comes naturally.
 
For tens of thousands of years, natural food has nourished humans and helped humans to evolve into the most intelligent and most dominant species on Earth. Humans have also achieved one of the longest life span among mammals. Undoubtedly, natural foods are best for our human body.
 
Can we say the same about chemical filled factory made foods?
 
The verdict is not out yet. But many have already started pointing fingers at industrial food and citing it as one of the causes of modern illnesses.
 
Modern illness can also be called nutritional and lifestyle illness. They generally progress slowly and cause long term pain and suffering. Such diseases send a person on a downward spiral suffering from chronic and degenerative conditions.
 
If eating better food and obtaining the right nutrients adequately and timely is the best leverage, eating the right food is where we can start to use this leverage.
 
We strongly believe that food should be consumed as close as possible to its original, natural form. It would be of the greatest benefit if it is free from pesticides, preservatives, and artificial coloring and additives. They should not be so highly processed till the soul of the food: nutrients are no longer in the final form. We call such food as “Good Food”. Though it is the same term, it is vastly different from the common sense of “Good Food” where it mostly means from a well-known food outlet or a famous restaurant.
 
Our “Good Food” has a few key characteristics:

•  They are organically or truly naturally grown – thus free from pesticides, herbicides, chemical fertilizer or growth hormones.
•  They are not genetically modified.
•  They grow on land that is full of natural nutrients.
•  They are slightly processed or not processed at all.
•  They are based on whole food (grain or otherwise).
•  They are not laden with chemicals for any purpose.

We believe that consuming such “Good Food” will give one the best chance to achieve a better overall well-being and even shake off stalking aliments or worries arising from modern city living.

It is true that Good Food is not as readily available as conventional industrial foods. They could be more expensive too. For a better living, it is worth the inconvenience and costs. After all, what can be more important than a healthier and happy living?

Faster, More and Cheaper is the motto of the industrialization of food. Instead of waiting for months or years to have a chicken grown to marketable size, we want it to be done in weeks; we want tomatoes to be big, juicy and appear ever fresh; we want the cow to produce far more lean meat than it can do naturally.

Humans have invented so much chemicals and agriculture technologies that it virtually disregards the limitation of the nature of  soil, seasons and crop.

We eat food for their complex compound of nutrients. Where are those nutrients coming from? They are from the genes of the plant, the soil and the Sun. Soil is a major source of the small quantity of macro nutrients such as minerals. If the soil is lacking those nutrients, we can’t expect the plants grown on it to be rich in those nutrients. Before the agriculture revolution, land was often left to rest after some years of production, or natural fertilizers, which itself is rich in nutrients are used to enrich the land. Today, powerful chemical fertilizers are used to feed the plants. Such fertilizers and plants grown from it will not have the same amount of nutrients as those grown on naturally nutrient rich soil.

Plants are evolved to be able to defend against attacks by pests, insects and climates. If it can’t do so, the plant would die naturally. That’s part of nature’s ability to select. To overcome such crop failures, human invented chemicals, pesticides, herbicides and ultimately, genetic modification to protect plants. Plants, by nature, produce its own chemicals to defend itself. Those chemicals are mostly antioxidants in the form of phytonutrients. They are one of the key reasons why human needs to consume plants! When plants are introduced to chemicals, they will become ‘lazy’ to grow such phytonutrients because they have less need to defend themselves. Foods grown under the influence of chemical fertilizers, pesticides, herbicides simply lack the nutrients they are supposed to possess.

Chemicals such as pesticides are heavily regulated as scientists and authorities know that they are potentially dangerous to human health. At the same time, scientists and authorities have to assure consumers that those chemicals are safe.

Scientifically, to the best known knowledge, they are indeed safe.

However, simple logic would tell us that they are not good even though they are safe. Taking pesticides as an example, even with a considerably higher dosage are unlikely to cause death in humans. But the reality is that they are powerful enough to kill insects! We humans are much bigger (as compared to insects) and have better body defence to neutralize such chemicals. So pesticides can’t kill us easily. What about the tiny cells in our body? They are a lot smaller than insects! They can be ‘killed’ easily by even the smallest amount of such pesticides.

The same logic can be applied to food preservatives, coloring or additives.  They may not be able to do visible damage to our body, but they may be able to harm our cells silently  without our knowledge. After a long time or triggered by occasional events, the change become apparent and reversing it becomes hard, if not impossible. This is likely to be one of the reasons for illness.

Organic Food, or truly natural food, are grown and processed with two objectives:

 Provide as much as possible natural essential nutrients our body needs
 Reduce or eliminate to the best extent, harmful substances

That’s certainly good news for our body. That’s why we choose organic and truly natural food over intensive farmed, highly processed food.