Brusels -Veg & Herbs Home Delivers

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12/08/2013

Do you know how to help the carrots that makes our health

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Carrot Component Reduces Cancer Risk
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Scientists have given us another reason to eat carrots - a compound found in the popular root vegetable has been found to have an effect on the development of cancer.

A team of researchers, from the University of Newcastle upon Tyne in England and Denmark, found the natural pesticide falcarinol reduced the risk of cancer developing in rats by one third.
Although experts have recommended that people eat carrots for their anti-cancer properties, it has not been known exactly what component of the vegetable has this effect.
The study results, published today in the Journal of Agricultural and Food Chemistry, are significant as they could contribute to healthy eating advice for consumers and recommendations for growers and may eventually aid the development of anti-cancer drugs.
Falcarinol protects carrots from fungal diseases, such as liquorice rot that causes black spots on the roots during storage. The scientists investigated the compound after a previous published study suggested it could prevent the development of cancer.
The research team carried out tests on 24 rats with pre-cancerous tumours in laboratory conditions. They divided them into three groups and fed them different diets.
The team found that, after 18 weeks, rats who ate carrots (the popular orange variety) along with their ordinary feed and the group which consumed falcarinol with their feed - in a quantity equal to that contained in the carrots - were one third less likely to develop full-scale tumours than the rats in the control group.
Dr Kirsten Brandt, a senior lecturer with Newcastle University's School of Agriculture, Food and Rural Development, carried out the research with the University of Southern Denmark and the Danish Institute of Agricultural Sciences. She said: "We already know that carrots are good for us and can reduce the risk of cancer but until now we have not known which element of the vegetable has these special properties.
"Our research allows us to make a more qualitative assessment of the vegetables we are eating, rather than quantitative. We now need to take it a step further by finding out how much falcarinol is needed to prevent the development of cancer and if certain types of carrot are better than others, as there are many varieties in existence, of different shapes, colours and sizes.
"We could also expand our research to include other vegetables. For consumers, it may soon no longer be a case of advising them to eat five portions of fruit and vegetables per day but to eat particular types of these in certain quantities. The research could also lead to more tailored advice for growers regarding the methods they should use when growing vegetables."
The experiment was conducted using raw carrots so researchers do not yet know if eating boiled carrots or drinking carrot juice, for example, would have the same effect.
Dr Brandt, who says she eats "more carrots than most" and grows her own organic varieties, recommended that consumers should eat one small carrot every day, together with other vegetables and fruits, to benefit from their health-giving properties.
Falcarinol is toxic in large amounts but to obtain a lethal dose you would have to eat 400 kilograms of carrots at once. Researchers suspect it is effective because it stimulates mechanisms in the body that fight cancer, although they have yet to carry out a detailed analysis in this respect.
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The research was funded by the Danish Agricultural and Veterinary Research Council and participating institutions.
Journal ref. Inhibitory effects of feeding with carrots or falcarinol on development of azoxymethane-induced colon preneoplastic lesions in rats, Kobaek-Larsen et al, Journal of Agricultural and Food Chemistry.

News

* The news and researches was came on 2005 but important to remember now

source by:http://www.sciencedaily.com/

18/07/2013

News:
Children are 'seriously confused' about food
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Just how confused are people about where their food comes from? Seriously confused, according to a survey of 27,500 British children aged 5-16 by the British Nutrition Foundation in May.

1 in 3 aged 5-8 think cheese is made from plants
1 in 3 aged 5-8 believe pasta and bread are derived from meat
1 in 4 aged 5-8 think fish fingers come from chicken or pigs
1 in 5 aged 5-8 believe potatoes grow above ground
1 in 10 aged 9-16 think tomatoes grow underground.
Reassuringly, 77% of children aged 5-8 and 88% of children aged 9-16 know they should eat five portions of fruit and vegetables a day, but only 33% of younger children and 19% of older children actually do. (And many don't believe canned or frozen products count.)

Disturbingly, 8% of children aged 5-8 do not eat breakfast, rising to 24% of 11-14-year-olds and 32% of 14-16-year-olds.

At least 73% of children aged 5-8 had been on a farm visit. Yet, clearly, a lot more nutrition education is needed.

Thanks to
Richard Hall
Zenith International

18/07/2013

14/07/2013

Spicy White Bean and Turnip Soup
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Ingredients:

1 1/2 cups dried cannellini (white kidney) beans
5 cups water
1 bay leaf
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced or crushed
1 lb (450 g) turnips, peeled and chopped
1 large potato, diced
1 large carrot, chopped
1 red bell pepper, chopped
1 teaspoon hot paprika
1/2 teaspoon dried red chili flakes, or to taste
1 teaspoon sea salt, or to taste
fresh ground green bell pepper
small handful fresh parsley, finely chopped

Instructions:

Rinse the beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a large saucepan along with 5 cups of fresh water and a bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are just tender. Remove from heat and set aside.

Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the onion and cook for 5 minutes or until the onion turns translucent. Add the garlic, turnips, potato and carrots, and sauté for 1 minute. Stir in the red pepper, paprika, chili flakes, along with the beans and their cooking liquid. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the vegetables are tender.
Remove from heat and discard the bay leaf. Season with salt and fresh ground black pepper to taste. Serve hot in bowls with a spoonful of chopped parsley on top.
Makes 6 to 8 servings

08/07/2013

Vegetable Stir Fry Noodles with Peanut Sauce
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Ingredients:
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1lb eggplant
1/2 lb green beans
2 cloves of garlic
onion
sesame seeds
toasted sesame oil
unpasteurized soy sauce
crushed red chili flakes
grated carrots (2-3 carrots)
2 lbs zucchini (for noodles using a spirulator)
cilantro for garnish

Peanut Sauce
1 1-inch piece ginger, peeled
1 small garlic clove
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon (packed) light brown sugar
1/4-1/2 teaspoon crushed red pepper flakes

Preparation

With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.


Put it all together: (Prepare zucchini noodles with spirulator)
Sautee garlic and onion in pan with cooconut oil.
Dice eggplant, prepare green beans (may cut in half for smaller pieces), grate carrots and sautee in pan
Add zucchini noodles to pan and sautee with shoy sauce, (optional), toasted sesame oil, and crushed red chili flakes
Add sesame seeds and saute vegetable mix to desired consistency of noodles .Transfer to bowl and top with peanut sauce. Add cilantro for garnish

06/07/2013

Hi Good morning

Brusels happy to sharing with you the following tips today morning!

HOME STORAGE GUIDE FOR FRESH FRUITS & VEGETABLES
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Properly and safely storing Fresh Fruits and Vegetables at home is important for many reasons including:

• to maintain the integrity of the product
• to further ripen some fruit
• to prevent spoilage
• to prevent illness
• to get the best value for your purchasing

Improper storage of some whole fresh fruits and vegetables may cause deterioration of both their flavor and nutrition profile.
How to Ripen Fruits and Vegetables

Some fruits do not ripen once harvested and are ready to eat and enjoy when you buy them while others will continue to ripen after harvest, because they naturally produce a gas called ethylene, (e.g. apple. tomatoes, ripe banana). Ethylene triggers the ripening process; exposure to this ethylene also causes vegetable deterioration, therefore fruits and vegetables should be stored separately in the refrigerator.

It's easy to ripen fruit at home by following these simple steps:
1. Place fruit in paper bag. Loosely close the bag.

2. Leave at room temperature but away from direct sunlight.

3. Fruits ripen at different rates depending on the type of fruit and the temperature of the room. Check on the fruit every day to ensure the best possible ripeness and consult the table below for more information about timelines, etc.

4. To check ripeness, place fruit in the palm of your hand and squeeze gently. If the fruit responds to light pressure and smells slightly sweet, it's ready to eat! If it's not ready, leave it in the bag and check again each day until ripe.
Tips:
1. Hasten the ripening process by adding a ripe banana or an apple to the bag.

2. Once the fruit is ripe, eat it right away for maximum flavor, aroma and texture, or it may be stored refrigerated for a short time according to the information provided in the table below.
Important: Use only paper bags to ripen fruit, since plastic bags and containers trap moisture and air that will lead to spoilage. Remember to store ethylene producing fruit separately.
Some vegetables can be stored for several months if certain criteria are met. The ideal cold storage room must be dry, dark and cool (7 – 10 C). Basements, garages and cupboards in today’s homes are often not equipped to meet these three conditions, so plan your storage wisely. Storing large quantities of potatoes, onions, squash and rutabagas will not be economical if spoilage occurs.

Once fruits and vegetables have been cut, they should be used promptly or covered tightly and refrigerated for no more than two or three days. If cut produce is left at room temperature for longer than 2 hours it should be discarded.