Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Broccoli reduces the harmful effects of pollution, study says
Eating broccoli cleanses the body from polluting substances. Some of the active ingredients included in this vegetable, indeed, help expunge some types of air pollutants. Here is why.
Consuming vegetables and high-quality protein enhances detoxification, boosts the immune system and allows cells to repair themselves more quickly after damage. Among these types of food, broccoli is the first you should put in the list of seasonal groceries.
A study conducted by Baltimora’s Johns Hopkins Bloomberg School of Public Health reveals that the green vegetable helps easily excrete large amounts of some of the most dangerous air pollutants from our body: benzene and acrolein, a carcinogen and a lung irritant respectively.
The team of researchers has monitored for 12 weeks 291 people living in a rural community in the province of Jiangsu, China, about 50 km away from Shanghai, one of the country’s most industrialised regions. The participants were divided into two groups: the control group was given a beverage made of sterilised water, pineapple and lime juice. The treatment group was given the same beverage that additionally contained dissolved freeze-dried powder made from broccoli sprouts. The team found that the rate of excretion of the carcinogen benzene in the treatment group increased by 61% throughout the period in which the experiment was carried out, while the rate of excretion of acrolein increased by 23% compared to the control group.
The active ingredient
According to researchers, sulfuraphane, a plant compound found in broccoli (either when they’re eaten or freeze-dried), which is already known for its cancer preventive properties, is the substance responsible for this positive result. Indeed this has the ability of increasing the enzymes that enhance the body’s capacity to expunge pollutants.
“Air pollution is a complex and pervasive public health problem. To address this problem comprehensively, in addition to the engineering solutions to reduce regional pollution emissions, we need to translate our basic science into strategies to protect individuals from these exposures. This study supports the development of food-based strategies as part of this overall prevention effort”, notes John Groopman, one of the study’s co-authors.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?