Good nutrition is important for us all, and perhaps even more so as people age. Anne Gastinger offers suggestions for how older people can get the best nutrition, and shares her own family story. In their retirement years, our parents often worked together in their garden. Both dedicated gardeners and capable cooks, they practised ‘garden to plate’ nutritional care for over six decades of marriage. The enjoyment, exercise…
Denise Cox explores the antiviral properties of plants, particularly in the forms of essential oils and tinctures. Disclaimer This information is not intended as medical diagnosis or prescription. Please contact your healthcare provider if you feel unwell or have symptoms of covid-19. Cautionary notes Herbal medicines and essential oils may interact with pharmaceutical medicines. Seek medical advice before using on…
in our streets and parks – giving up glyphosate! Hana Blackmore of the group Weed Management Advisory looks at council weed management practices and how we can make our neighbourhoods safer and healthier. Tried, trusted… yet little known Almost unnoticed, a delicate little remit was passed at the AGM of Local Government New Zealand (LGNZ) last month, encouraging councils…
By Mike Bradstock Sauerkraut is one of the healthiest preserves you can make. By a natural fermentation process it converts humble cabbage into a tasty and versatile nutrient-and-vitamin-rich product. It is high in vitamins C, K, B6, folate, and minerals including iron, calcium and magnesium. The only drawback is its comparatively high salt content, though this…
Published in Organic NZ May/June 2018 – 1.5.18, Health & Food Section Tremane Barr shares his experiences of surviving pancreatic cancer. “Sorry, but the cancer has spread from the main 12 cm neuroendocrine tumour in the pancreas to throughout your liver and there is nothing we can do. We expect you probably have around 3–6…
Farmacology May 1st for the May June 2018 Issue By Stephanie Lambert Mark Christensen believes wholeheartedly in the power of heritage food crops to produce health – for the plants themselves, the soil they grow in and the people who eat them. It’s not simply nostalgia. He’s convinced that food-growing for profit has produced nutritionally…
There are ways to make organic food more affordable so you can buy more of it. Buying in bulk or direct from suppliers, buying what’s local and in season, buying ingredients rather than processed foods: all these will cut your food bill. So will growing some of your own food and swapping excess within your…
Ethan aged eight months with two sources of nutrition: mum Carla, and Buttercup the cow. Photo: Janette Perrett Organic NZ Magazine: July/August 2016 Author: Janette Perrett In the early days of the Soil & Health Association, consuming raw cow’s milk was hardly mentioned and didn’t make headlines like it does today, 75 years later. During that…
Organic NZ Magazine: March/April 2016 Section: Health & food Author: Alison White In New Zealand and Australia, herbs, spices, herbal teas, tomatoes, capsicums and a range of tropical fruit are currently allowed to be irradiated. Probably this year we in New Zealand will have an even wider range of fresh fruit and vegetables irradiated, imported from…
Milk has been an important source of nutrition for generations of New Zealanders. There is a huge range of types of milk choose from today, but not all of it provides the same benefits. Kyra Xavia investigates. This article was featured in the July/August 2014 issue of Organic NZ magazine, under the Health and Food…
Organic NZ Magazine: May/June 2014 Section: Science watch Author: Frank Rowson Obviously the admonition to ‘never look a gift horse in the mouth’ was around in the time of the Greek–Trojan war. The Trojans were not aware of the dangers of accepting things at face value or they would not have been conquered. Today, consumers are…
Organic NZ Magazine: January/February 2014 Section: Health and Food Author: Alison White Which foods in New Zealand are more likely to have pesticide residues? What’s wrong with pesticide residues in food? How can pesticide residues in food be reduced? Alison White answered these questions in Organic NZMay/June 2010. Here she revisits them and gives us…
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