A Look Into (building a compost bin) Eating Raw Foods
No commentsBy Jude Simons
A diet is considered a raw food diet if it consists of at least 75% raw, uncooked fruits, vegetables, sprouts, etc. Raw and living foods are believed to contain essential food enzymes (living foods contain a higher enzyme content than cooked foods). The cooking process (i.e., heating foods above 116F) is thought to destroy food enzymes.
People who follow the raw diet use particular techniques to prepare foods. These include sprouting seeds, grains and beans; soaking nuts and dried fruits; and juicing fruits and vegetables. The only cooking that is allowed is via a dehydrator. This piece of equipment blows hot air through the food but never reaches a temperature higher than 116F.
Do you have to follow the regimen that strictly? Of course not. But it’s certainly worth it to incorporate some of these techniques and ideas into your diet. If you tend to snack at work, try taking in carrots or apple slices. Many of the bigger grocery stores now offer packaged vegetables or fruits that make it easier to pack them and take them to work. We’re a nation of convenience, and much of the resistance to healthier eating is that it does generally take a little more effort and time to buy and slice fruits and vegetables. Food retailers have been catching on, slowly, and it’s much easier now to get bags of sliced carrots, celery, apples, nuts and raisins.
Of course these aren’t necessarily organic foods, and organic is the better way to go, but we think anything raw is infinitely better than cooked, processed food. If you have the time, do buy organic and slice them yourself. But if you’re in a hurry, and nowhere near a natural food store, then don’t beat yourself up or sabotage your efforts because you can’t do this 100% all the time. That’s not realistic. Anything from the fruit and vegetable aisle is going to be better for you than a potato chip, or worse yet, a french fry!
Want to find out about alphonso mango and mango tea? Get tips from the Mango Fruit website.
Your Source For Composting Instructions And Information
Stop Growing Small Fruits
By Joey Simmons
The one thing that usually shocks new tree growers is the fact that the fruits produced by their tree are much smaller than the ones they’re used to seeing at the grocery store. “What is wrong with my tree?!”, “My God! What have I done!?” are some cried you may hear from the disgruntled tree grower. However, small fruits are a natural occurrence. But while smaller fruits might be what nature originally intended, it is possible to attain larger fruits without any genetic altering or added chemicals. It is only through advanced techniques that the professionals reach such large sizes with their fruits.
Usually in the early stages of a fruit trees growing, veterans do something called “fruit thinning”. The theory behind this process is that with less fruits to pay attention to, the tree will be able to more efficiently send cells to the leftover fruits. When there are hundreds of little fruits on one tree, competing for the available materials necessary for growth, you will most likely just end up with a bunch of stunted fruits. To take care of this problem, simply pluck a third of the fruits extremely early on in the process. You should notice larger fruits that season.
On almost any tree, the success of each individual fruit depends on the spacing. Usually there should not be any fruits within six to eight inches of each other. During the fruit thinning process, this is the distance you should generally aim for to optimize the amount of nutrition that each fruit gets. Any closer and you’ll find they are crowding each other out. Usually this is the first mistake that a new tree grower makes. Having tons of fruit starting to grow is not always a good thing!
Sometimes small fruits are caused by conditions out of the gardener’s control. During the process of cell division that all new fruits go through, cool weather can be fatal to the largeness of your fruits. Likewise, if the weather is particularly cloudy very early in the season, then fewer carbohydrates will be available to your plants. Occasionally, if the factors are all against the well being of your fruit tree, then the fruits will drop to the ground before they are even ripe. A lack of water or certain nutrients, or excessive pests and diseases can also damage the growth of fruits. If you notice these things going on early in the season, you should do more fruit thinning than normal. Sometimes as much as three fourths of the fruits should come off, to allow full nutrition to those who remain.
The best way to find out how to gain larger fruit sizes is to experiment. If your tree has been around for a while, there is almost nothing you can do to it to cause it to die or stop producing fruit. Just test different thinning techniques or anything you can think of to make the fruits larger. You might even head down to your local nursery and enquire about what they would suggest. They will be able to give you advice based on your region and specific tree, which is better than anything I could tell you. So don’t settle with small fruits. Go out there and find out what exactly you need to do to improve the size.
Learn about gloriosa lily and rain lily at the Types of Lilies site.
Monday, November 17th, 2008 at 12:55 pm and is filed under gardening. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
