It's the Relationship Between World Agriculture and Women's Health

It's the Relationship Between World Agriculture and Women's Health - Over the years the debate has raged about the benefits and weaknesses of modern agricultural techniques. Industrial agriculture or "overgrowth" has resulted in a large step in crop yields, but many claim the nutrient content - and hence its total nutritional value for humans - has suffered.

It's the Relationship Between World Agriculture and Women's Health

DECIDE THE VALUE OF NUTRITION IN FRUITS AND VEGETABLES MAY BE A PROBLEM.

The average yield in bushels per hectare for major crops in the US has skyrocketed since the 1950s. Corn rose 342%! Wheat rose 290% while soybeans and Alfalfa rose by around 170%. Similar types of profits also occur in Europe, Australia, Japan, and other regions of the world.

Data presented by researchers from the Department of Soil Science at the University of Wisconsin Madison show that while major advances in these yields occurred in the last 50 years, the nutrient content has been besieged and declining.

The USDA's ARC Nutrient Data Laboratory research data release shows a sharp reduction in vitamins, minerals and other nutrients contained in food, since the last survey, around 20 years ago.

NEW EVIDENCE ABOUT NUTRIENT DEPLESI

The latest data published by Dr. David Thomas, a primary health care practitioner, and independent researcher, saw the difference between the British government that published tables for nutritional content published in 1940 and again in 2002. The comparison opened eyes.

It shows that the iron content of 15 meat varieties has decreased by 47%. Dairy products show a similar decline; 60% reduction in iron and 90% copper.

GREATER AVAILABILITY VALUE.

It is true that in the modern world in industrialized countries, the availability of fruits and vegetables is always high. If we want it, it's there. On the other hand, although availability increases, the consumption of fruits and vegetables does not increase in the population.

Indeed, in many subgroups, the population has declined. When this knowledge is combined with a reduction in reported nutrient levels in food, there are many health care providers, scientists, researchers and government officials who are looking for answers to how we can hope to maintain the nutritional value and balance of our food while needing to produce more of the soil same to feed a growing population. So far the road ahead is still uncertain.

NEW STUDY SHOWS THE CONNECTION OF PROTECTION BETWEEN TEA, FRUIT, AND VEGETABLE CONSUMPTION AND WOMEN'S HEALTH.

Tea and Ovarian Cancer Risk:

More than 61,000 women between the ages of 40 - 76 years have been investigated by researchers at the Karolinska Institute Division of Nutritional Epidemiology in Stockholm, Sweden, they conducted more than 15 years of research

Their evidence, published in the Internal Medicine archive (2005; 165 (22): 2683-2686) shows that women who consume tea regularly have a dramatically lower risk of ovarian cancer.

Tea drinkers who average less than one cup per day equal 18% risk reduction. One or more cups per day provide a 24% risk reduction and 2 or more cups a day shows a 46% risk reduction. As you might expect, these findings encourage researchers to conclude "The results show that tea consumption is associated with a reduced risk of ovarian cancer."

Soybean and Women's Health

A Journal of the January 15, 2006 edition of the Cancer Research published the content of phytoestrogens in soy can help prevent breast cancer risk in postmenopausal women, this was stated by a research team from West Forest University, Winston-Salem, North Carolina, USA.

According to researchers from Johns Hopkins University who presented data at the American Heart Association meeting on November 15, 2005,

Two Strong Indicators of Coronary heart disease in African-American women has been shown to decrease after they routinely consume Soy Protein (20 grams per day for 6 weeks)

The results showed that LDL cholesterol and other cholesterol markers known as LDL-P (P = number of particles) decreased in women who consumed soy protein, regardless of age or race.

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