Saturday, August 27, 2005

What's Missing Could Be Making You Sick

Here’s something you probably don’t know. The fruit and vegetables you eat today are not as nutritious as the food from fifty years ago.

Who says so? The USDA. When you compare the Food Composition Tables from the 1950 Agriculture Handbook with the latest version, you’ll see the shocking truth.

In fact, that is exactly what researchers Donald Davis, Melvin Epp, and Hugh Riordan did. They compared the data for 43 garden crops. They found that the group of vegetables showed “statistical reliable declines” for many nutrients.

There was less riboflavin, protein, iron, vitamin C, Vitamin A, calcium, potassium, and magnesium, and other nutrients. In some cases the nutrient drop was more than 50%.

The cause of these nutrient losses may have been from changes in the vegetable varieties, according to the researchers. It seems that the plant breeders are more interested in vegetables that ship well and look good on store shelves. Appearance is everything when it comes to creating profits. Nutrition is a secondary consideration.

Not mentioned was the probable lack of trace plant nutrients in soil that has been mined by unsustainable farming practices over the years. This is what the organic farming people have been saying for years.

The nutrition shortage in almost all people is made even worse by our food choices. Instant, prepackaged, processed foods supply refined carbohydrates, fats, and proteins and little else. It’s a lot like the farming practices that feed the crops with high nitrogen chemical fertilizers, potassium, and phosphorus and nothing else.

We end up eating bloated, unhealthy, nutrient lacking foods. Could this be the real cause of the growing obesity problem around the world? We’re all over-stuffing ourselves trying to get the nutrition our bodies need to be healthy.

Find out more about Nutritional Supplements.

As Featured On Ezine Articles

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Tuesday, August 23, 2005

Article links

Temporary Links to article pages.

This is a personal post for some article pages I have. I want to keep track of them while I'm working on the main page of

Relationship Article
Zucchini Recipe
Travel Article
Investing Article
Natural Tonics Article

Saturday, August 13, 2005

I am impressed!

Most of the businesses I deal with on a regular basis are for the most part satisfactory. Except maybe local contractors, but that's a whole other story.

Well I've found one that truly impresses me, Blockbuster Online.

Recently I signed up for the $9.99 first month trial. I picked the first three movies I wanted on a Saturday. On Monday I had them.

I sent them back in the postpaid envelopes the following Tuesday. On Friday I had the next three movies from my list in my mailbox.

And for those emergency 'need a movie' nights, every month they give you two coupons for free movies at the local Blockbuster store.

With that kind of service I could probably get about two dozen movies per month. If only I had the time to watch them (maybe after the long, cold New York winter gets here).

I'm afraid the local video stores are not going to see much of me anymore... unless they let me pick out a movie online and deliver it to me... along with a pizza. Now that's an idea for a local business, isn't it?

Did I mention they have games too?

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Thursday, August 11, 2005

If you like flash...

Here's a great site if you like flash animations and games. And unlike many (most) of the free sites this one doesn't barrage you with banners, pop-ups, or ads.

Find it at

Saturday, August 06, 2005

What is Magnesium Good for Anyway?

About a year ago I ran across a site about magnesium. The owner of this site has compiled a LOT of research about how a deficiency of magnesium is affecting our health. Check it out.

Anyway, the other day I received my monthly Life Extension magazine. There is an article about Paul Mason and his magnesium site.

That reminded me I wanted to post a recipe for magnesium water that I put together after my first encounter with Mr. Mason's site. The recipe is based on a use patent I found for magnesium.

Here is the recipe...

Take a one liter bottle of seltzer or club soda (about 44 cents at Walmart). Put it in the fridge, it has to be cold. When it's cold, add 1 1/2 teaspoons of unflavored milk of magnesia. Put cap on bottle, shake, and put back in the fridge.

It will be milky at first, but after a few hours it with become clear again. You've now made magnesium bicarbonate water. This recipe will give you about 400 mg. of magnesium per bottle, which is the RDA. Keep it cold. Only make as much as you will use in a day or so. Drink some throughout the day, preferably on an empty stomach.

Read the medical warning on the milk of magnesia bottle. If you have any of the listed conditions, talk to your health professional before using.

From my personal experience, I've been drinking this concoction for about a year now, with no ill effects. I drink a bottle every day, and it does keep my joints, especially the ankles and knees feeling better. It's probably doing the ticker some good too!

Find out more about another Natural Tonic here.

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Monday, August 01, 2005

Chocolate Zucchini Cake Creates National Zucchini Shortage

At this time of the year zucchini squash is the number one garden commodity. People actually beg you to take some off their hands. You can't leave your car or house unlocked because if you do, zucchini squash will appear.

Well here's a recipe that will end all that. This recipe is so good it might even create a national zucchini shortage.

Chocolate Zucchini Cake

1/2 cup Butter
1/2 cup Vegetable Oil
1 3/4 cups Sugar
2 Eggs
1 teaspoon Vanilla
1/2 cup Sour Milk
4 tablespoons Cocoa
2 1/2 cups Flour
1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/2 teaspoon Cloves
2 cups Finely diced, NOT SHREDDED, Zucchini
1/4 cup Chocolate Chips

Cream butter, oil, and sugar. Add eggs, vanilla, and sour milk. Beat with mixer. Mix together all the dry ingredients and add to creamed mixture. Beat well. Stir in the diced zucchini. Spoon batter into a greased and floured 9 x 12 x 2 pan. Sprinkle the top with chocolate chips. Bake at 325 degrees for 40 to 45 minutes or until a toothpick or cake tester comes out clean and dry. Needs no icing. Cakes can be frozen for use at a later date.

Hope you enjoy this.

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