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Is organic food more nutritious?

Is organic food more nutritious – this question often agitates popular discourse. Let us, therefore, look at the scientific studies that I summarize for you here:

Is organic food more nutritious – a summary of key studies on the subject

We compared the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Except for nitrate content, there is no strong evidence that organic and conventional foods differ in concentrations of various nutrients or contaminants (Bourn et al., 2002).

On the other hand, a nutritional quality comparative assessment study of fruits, vegetables, and grains raised in organic and conventional crops showed that the former contained significantly more vitamin C, iron, magnesium, and phosphorus and significantly less nitrates (Worthington, 2001).

Phenols are important to human health. The total content of this class of metabolites was studied in marionberries, strawberries, and corn cultivated on organic and conventional farms. A comparison was also made in the three most common post-harvest processing treatments — freezing, freeze-drying, and air drying. In all cases, the phenol content was higher in organically raised crops (Asami et al., 2003).

162 studies were analyzed, of which 137 examined nutrient quality in crop products and 25 livestock products. Conventionally produced crops had a significantly higher nitrogen content, and organic crops had a higher phosphorus content and titratable acidity. The scientists also noted no evidence of a difference in nutrient quality between organically and conventionally produced foodstuffs. Small differences in nutrient content between the two could be related to differences in production methods (Dangour et al., 2009).

Nutritional differences, such as the content of minerals, vitamins, proteins, and carbohydrates, will determine the popularity of organic and conventional farm products compared to developing countries in the developed parts of the world. As researchers became aware of the importance of compounds that help protect the human body from disease, this difference between organic and conventional crops became an area of interest. Organic vegetables and fruits were more likely to contain more of these defensive compounds when compared to those produced on conventional farms (Brandt et al., 2001).

Magkos et al.’s 2003 analysis shows little evidence that organic and conventional foods differ in the concentrations of various micronutrients like vitamins, minerals, and trace elements. However, they did observe a slight trend towards higher ascorbic acid content in organically grown leafy vegetables and potatoes. Some organic vegetables and cereal crops had lower protein concentrations but higher quality.

Is organic food more nutritious? These plants had better antioxidant defense systems.

Plants grown in organic conditions had better antioxidant defense systems than conventionally raised fruit. This will likely protect against damage to fruit (peaches and pears) when grown without pesticides (Carbonaro et al., 2002). A similar result was observed in some other crops (Lairon,  2011). Organically raised fruit should, therefore, have a better shelf life when compared to those grown conventionally.

Organic tomatoes were seen to have higher vitamin C, carotenoids, and polyphenol content than conventionally grown tomatoes. However, no significant difference was found for lycopene and naringenin when expressed as dry matter. No difference in carotenoid content was found between organic and conventional tomatoes in tomato purees, but vitamin C and polyphenols concentrations remain higher in organic tomato purees (Caris-Veyrat et al., 2004).

This study repeats another claim that organic foods scored higher than conventionally raised ones because they had higher body defense chemicals. However, the nutrient content differences remain the same in both cases.

Given all the benefits of organic over conventional food, the question becomes how consumers view organic products. Are they viewed as better for health, or are they perceived as luxury food? A clear answer to this question could not be obtained in an analysis conducted by a group of scientists who studied a consumer set in the US (Yiridoe et al., 2005).

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Pomegranate fruit

Pomegranate fruit contains acids, sugars, vitamins, polysaccharides, polyphenols, and minerals. Phenols (flavonoids and tannins) have been isolated from the pericarp, leaf, and flower. Complex polysaccharides have been detected in the peel. The seeds contain triacylglycerols with high levels of punicic acid. Seeds contain very small amounts of lignin, sterols, steroids, and cerebroside.

Origin and history of pomegranate fruit

Most scholars agree that pomegranate originated from Persia. Archaeological discoveries from the eighth century BC indicate that pomegranate was an important fruit during the time of the Assyrians and Phoenicians. A vase decorated with pomegranates was discovered in a Uruk (modern Iraq) residence, which King Enmerkar founded (c. 4500 BC) and was the home of King Gilgamesh. Mesopotamian cuneiform tablets from the mid-third millennium BC mention pomegranates. Archeological evidence of pomegranate use was uncovered in Jericho in the West Bank and Ugarit, a port in Northern Syria. Settar and Korisettar (2001) indicate that pomegranate distribution extended from the Persian countries into the Indus Valley.

Pomegranates likely traveled across the Biblical lands through trade. Persian mythology contains many references to pomegranate. The pomegranate represents fruitfulness, knowledge, learning, and wisdom. It is also a symbol of fertility and rebirth in ancient Persia and Greece. Isfandiyar, the famous Persian warrior, is said to have achieved immortality after eating a pomegranate fruit. Zoroastrianism, the monotheistic religion established in Persia, uses pomegranate fruit in marriage ceremonies.

Herodotus mentions Persian warriors adorning their spears with golden pomegranates in the Persian War with the Greeks in the fifth century BC. In ancient Rome, brides wore headdresses made from pomegranate twigs. The ancient Greeks regarded pomegranate as a gift from Zeus and believed that Persephone, the underworld queen and goddess of crops, tied herself to the god of the underworld, Hades, by eating a few pomegranate seeds. The dead were commemorated with an offering of boiled wheat and sugar, decorated with pomegranate. Today, Greeks break a pomegranate on the ground to initiate weddings, New Year’s, and other celebrations, and pomegranate is often the first gift brought to a new home.

Ancient Egyptians buried their dead with pomegranates for use in the afterlife. Inscriptions depicting pomegranates have been discovered in burial sites of Tutmosi I (1547 BC) and Ramses IV (1145 BC). A silver vessel shaped like a pomegranate has been recovered from Tutankhamun’s tomb in Egypt. Pomegranates are a fertility symbol in weddings among Bedouins. According to legend, each pomegranate seed comes from paradise and couples who eat fruit with abundant seeds will have many children. Bedouins also believe that pomegranates possess power over evil; thus, sleeping under the tree guarantees safety during the night.

In China, too, pomegranates have similar symbolism. A pomegranate filled with seeds symbolizes fertility. A picture of a half-open fruit is often given as a wedding gift. The seed in Chinese is called zi, which literally means “sons.” A hundred seeds in a fruit thus symbolize a hundred sons. Traditional Chinese medicine prescribes pomegranate to treat infertility in women, cough, indigestion, and other ailments. The Chinese pharmacopoeia mentions pomegranate.

Pomegranate is one of the seven staple foods the ancient Jewish people consumed. It was believed that those who ate the fruit after thanking God for the land’s goodness would receive unique blessings. According to Jewish religious literature, the fruit has 613 seeds, equal to the 613 commandments of the Torah, illustrating its importance to the Hebrew people. It is a Jewish tradition to eat pomegranate during Rosh Hashanah.

Some Jewish scholars regard it as the forbidden fruit of the Garden of Eden. The pomegranate appears as a holy symbol on ancient coins of Judea, and it symbolizes righteousness. A pair of decorative silver pomegranates adorn the place where Torah scrolls are kept. King Solomon used the pomegranate fruit in the design of his crown. The Bible refers to the sacred pomegranate of Exodus, the secular pomegranate of Deuteronomy, and the sensuous fruit of Solomon’s Song. The Quranic verses Surah 6:99 and 6:141 refer to grapes, olives, and pomegranates as valuable fruit trees.

Medicinal properties of pomegranate fruit

All parts of the fruit and plant are useful from a medicinal viewpoint. A decoction made from the seed is used to treat syphilis, and the juice is used to treat jaundice, diarrhea, nosebleeds, sore throats, coughs, urinary infections, digestive disorders, skin disorders, and arthritis. The fruit pulp and the seed are stomachic. Dried, pulverized flower buds relieve bronchitis. In Ayurvedic medicine, pomegranate is an antiparasitic blood tonic and remedy for aphthae, diarrhea, and ulcers. In Unani, pomegranate is a remedy for diabetes (Julie, 2008).

The sterols, steroids, cerebroside, lignin, and derivatives in pomegranates had remarkable antioxidant activities (Lansky & Newman, 2007). Studies indicate that pomegranates could be useful in treating cancer, osteoarthritis, and other diseases. Studies also show that pomegranate seeds might help rid the digestive system of fats, a property that could have its application in weight loss therapy.

Clinical research indicates that pomegranates might help prevent heart disease, heart attacks, and strokes when part of a healthy diet. Pomegranates have the potential to thin blood, increase blood flow to the heart, lower blood pressure, reduce plaque in the arteries, and bring down bad cholesterol levels while raising good cholesterol. Julie (2008) revealed that pomegranate juice could be used as a therapy for prostate cancer, particularly recurrent types. Other studies appear to validate these findings.

The juice helps with hyperlipidemia by decreasing cholesterol absorption and increasing fecal excretion by affecting the enzymes that aid cholesterol metabolism. Pomegranate juice is also reported to be effective in reducing hypertension by decreasing angiotensin-converting enzyme activity, reducing myocardial ischemia, and improving myocardial perfusion.

Pomegranate juice could help treat diabetes and atherogenesis through reduced oxidative stress. Other studies indicate a role of the fruit in treating periodontal disease and denture stomatitis. Other benefits may include combating bacterial infections, erectile dysfunction, male infertility, Alzheimer’s disease, and obesity.

Pomegranate fruit extracts are used extensively in skin care products, especially due to their anti-inflammatory properties. They also extend the life of fibroblasts, the cells responsible for producing collagen and elastin that build, strengthen, and support the skin. As collagen fibers break down, skin ages and wrinkles. Pomegranate oil stimulates collagen production and increases flexibility in the epidermis and dermis, thus slowing the formation of wrinkles.

Studies have shown that pomegranate seed oil helps ameliorate some forms of skin cancer, perhaps because of its antioxidant properties. The oil also helps control hyperpigmentation and enhances the topical effectiveness of sunscreen products.

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Building blocks of the body – plant proteins

Proteins are the building blocks of the body and play a critical role in human health and well-being. Systematic studies on plant proteins indicate that plants are equally good protein sources.

Plant proteins provide 65% of the world’s supply of edible protein and come from just about 20 different plant crops. These come from cereals, legumes, other vegetables, fruits and nuts. Cereal grains account for nearly half (47%) of the world’s protein supplies.

Protein intake from plants in the US and other developed countries is much smaller than in developing countries. In the US, only 31% of protein intake comes from plants, compared to 80% in developing countries. Wheat (43%), rice (39%), and maize (12%) are the leading contributors.

Building blocks of body- plant proteins

A mix of plants can fulfill our needs for amino acids—the building blocks of protein. These are adequate to meet all human physiological needs for protein. It should be noted, though, that plant and animal protein differ in digestibility, amino acid composition, and essential nutrients like antioxidants and phytoestrogens.

Humans require dietary protein, which can be split into two categories: the first is composed of nutritionally indispensable amino acids like histidine, isoleucine, leucine, and lysine. The second component contains nutritionally dispensable amino acids like aspartic acid, asparagine, glutamic acid, alanine, and serine.

As stated earlier, a combination of plant-protein foods can serve as a complete and well-balanced source of amino acids, essential for all our physiological requirements for this class of molecules.

Some protein sources, like soybeans, are low in sulfur-containing amino acids. Cottonseed, peanuts, sesame flour, and cereal grains are good protein sources but lack lysine. Diet, therefore, is best not restricted to a single protein source (Young et al., 1994).

Nutrients get denatured by heat, changes in pH, detergents, organic solvents, urea, and other chemicals. In heat treatment of soy flakes (while it inactivates nearly all biologically active components), the protein contained therein retains most of its functionality (Wu et al., 1974).

A plant-based diet has features that are different from those coming from animal sources. Plant lectins are a unique group of proteins with potent biological activity found only in plants. They occur in wheat, corn, tomato, peanut, kidney bean, banana, pea, lentil, soybean, mushroom, rice, and potato.

Building blocks of the body- medicinal properties of plant proteins

Lectins resist digestion, survive the gut passage, and bind to gastrointestinal cells entering into the circulation system intact — thereby maintaining full biological activity. Several of these lectins have been found to possess anticancer properties as well; they are used as therapeutic and potential anticancer agents (De Mejia., et al, 2005).

Soy products are particularly beneficial for cardiovascular and overall health. These are rich in polyunsaturated fats, fiber, vitamins, and minerals and low in saturated fat (Sacks et al., 2006). Grain legumes, in general, are valuable sources of protein (Duranti, 2006).

Nutraceutical combinations of proteins have also been developed in addition to natural food. Gummies containing collagen and protein are now available in natural flavors like cherry, lemon, orange, etc. These are also offered in powder format. Some of the protein products come combined with Vitamin C. Such products help older men (50 and above) meet the body’s need for collagen, essential to keeping bones and cartilage healthy.

Among other products developed—and available in multiple flavors—we have vegan, clear protein, low-sugar probiotic juices, and lactose-free ready-to-drink nutritional supplements with casein, whey protein, vitamins, and minerals. These are often recommended to elderly individuals and those suffering from general physical debility. Some of these are also popular sports supplements.

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Plant-based food

Why should we consume plant-based food?

Protein is one of the most important building blocks of the human body. Most people in North America and Europe obtain protein from meat, seafood, and dairy products. However, vast sections of the global population in Asia, Africa, and Latin America have a primary source of plant-based protein.

As awareness of the health benefits of plant-based food rises, people have become increasingly inquisitive about the various protein sources. Even traditional animal protein-consuming parts of the world consider this protein version as an option. By 2054, it is estimated that 33% of all protein consumed will be plant-based (Lux Research Estimates).

A study by Innova Market Insights 2014 saw a 14.7% growth in demand for plant-based protein, while the need for animal protein grew only by 7.5%. Such trends are being driven by people’s concerns about obesity and the associated lifestyle diseases it brings. Food safety issues related to genetically modified organisms (GMOs) also contribute to this shift in consumption.

According to Mintel, the meat substitutes market is currently dominated by tofu and tofu-based products, tempeh, textured vegetable protein, soy, wheat, and mycoprotein. 2017, the tofu and tofu-based segment accounted for the largest market share.

Tofu and tempeh are derived from soy and are popular meat alternatives for vegans and vegetarians. Now, if one wants an alternative to meat, one can have soy burgers, soy turkey, soy bacon, soy chicken, and soy hot dog food products.

The meat substitutes market, estimated at $4.68 billion in 2018, is expected to reach $6.43 billion by 2023, growing at a Compound Annual Growth Rate (CAGR) of 6.8%. This market also includes low-fat, fortified snacks. Now, companies like Quorn (UK), Meatless (Netherlands), ADM (US), Du Pont (US), and several others specific to individual countries and regions are focusing on such foods.

Environmental impact of plant-based food

It is estimated that about 2 billion people live primarily on a meat-based diet worldwide, while 4 billion focus on a plant-based diet. The US food production system, a dominant meat-based market with a population of just 300 million, uses about 50% of the total US land area, 80% of its freshwater, and 17% of its fossil energy. Therefore, vegetarianism is more ecologically sustainable than meat-based (Pimentel et al., 2003).

Scientific studies support for plant-based food

While there is increasing scientific support for a move towards a plant-based diet, the shift also has certain downsides. Reducing meat intake while increasing legumes, whole grains, and the like for non-vegetarians tends to produce iron and zinc deficiency.

Although vegetarians have lower iron stores because of the low quantities of iron in their diets, this group of people has not demonstrated adverse health effects of lower iron and zinc absorption (Hunt, 2002). In fact, in some cases, shifting to a plant-based diet in combination with stress reduction was shown to reduce recurrent prostate cancer (Saxe et al., 2006).

A low-carbohydrate plant-based diet has lipid-lowering advantages over a high-carbohydrate, low-fat weight-loss diet in improving heart disease risk factors not seen with conventional low-fat diets with animal products. (Jenkins et al., 2009).

A plant-based diet is a healthier alternative to one rich in meat. It reduces the risk of artery blockage and hardening, common causes of heart attacks (Tuso et al., 2015; Hu, 2003). Individuals who follow a plant-based diet, especially one high in legumes, have elevated levels of genistein in their urine. Genistein is also believed to help prevent chronic degenerative diseases such as cancer (Fotsis et al., 1993). Replacing animal protein with plant protein will likely reduce mortality rates, lower cholesterol levels, and provide higher health benefits.

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Ginger to food

Many of us add ginger to food. Ginger, the underground rhizome of the Zingiber officinale plant, is a popular spice worldwide. The plant’s probable origin is in India, although ancient Chinese works also refer to the species. The warmer southern regions of China and northern parts of India were probably the original home of ginger. Ginger is integral to Chinese cuisine and popular in Indian food, too.

The cuneiform scrolls from King Ashurbanipal of Assyria (668-633 BC) mention aromatic plants, including ginger and other spices like saffron and cumin. King Merodach-Balagan II (721-710 BC) recorded ginger as an aromatic plant in Babylonia’s imperial gardens. Records from the time of King Cyrus (559-529 BC) note a large purchase of 395,000 bunches of ginger.

All ancient herbal medical systems, like the Chinese, Ayurvedic, Greek, and Egyptian, refer to ginger as a digestive aid.

Marco Polo refers to the use of ginger in food in China in the 12th century AD.

In the 20th century, ginger became very popular in the USA, where it was used as a digestive aid. It was also a preferred ingredient in the diet of Revolutionary soldiers during the Civil War.

Ginger to Food

In Asia, ginger is used in soups, curries, stews, and meats. It is also pickled with lemon and vinegar and eaten as a spicy accompaniment. Mature ginger is fibrous and has no juice, while immature rhizomes are pink, juicy, and more aromatic.

Much of the pickle preserves in India and China are made from immature ginger rhizomes. In India, mature ginger is sliced with brown sugar syrup, tamarind, spices, and dry fruits to make a delicious syrupy candy.

In Europe, ginger was added to buttermilk drinks and bread. Gingerbread became popular in England during Queen Elizabeth I’s reign. Ginger-flavored cookies, bread, and other baked goods are popular worldwide.

Ginger can be stored for a whole season and lasts up to six months when packed in an airtight plastic bag and refrigerated. Unpeeled mature ginger rhizomes can be stored outside for up to a month and still be fit for consumption. Before the invention of the refrigerator, ginger rhizomes were often stored in a sand pit.

During the Sui Dynasty (581-619 AD) in China, tea became a popular refreshing drink, often infused with salt, spices, ginger, and orange peel. Ginger tea is brewed with grated or minced fresh ginger. The decoction can be mixed with honey and lemon and is popular amongst tea drinkers. Another popular ginger tea combination is with peppermint, sugar, and milk. The drink has a zingy flavor.

Ginger in Medicine

In India, a tea decoction with ginger, pepper, sugar, and milk is a common home remedy for relief from cold. Ginger tea is not recommended for people with dry cough or who suffer from dehydration. Ginger is said to possess expectorant (helps to clear mucus) properties and is also a digestive aid. Ginger tea is advised to prevent motion sickness. This tea helps reduce heartburn and calms an upset stomach and mind. It is recommended for cold and flu conditions and has anti-inflammatory properties.

In traditional Chinese medicine, ginger relieves arthritis-induced pain, discomfort from cramps, bloating during menstruation, and liver ailments. Ginger tea is used to improve circulation and to flush out toxins and poisons from the body.

Chinese herbalists also say that the spice is useful in preventing heart disease and boosting the immune system. Ginger tea is regarded as an aphrodisiac. It is caffeine-free and is viewed as a healthy drink. As per traditional Chinese medicine, many medicinal uses are also recommended in Ayurveda.

Another traditional medicinal use of ginger was with its anti-nausea properties. Apariman et al. from the Thai Medical Association (2006) showed ginger effectively prevented nausea. It had borderline significance in preventing vomiting after a gynecological laparoscopy six hours post-operation.

Another postoperative trial aimed at determining the anti-emetic impact of ginger extract was conducted on 60 women. It was found that the incidence of nausea was reduced in the group that was administered ginger extract compared to the placebo group. It was a double-blind, randomized study. The anti-emetic effect was comparable to that of Metoclopramide (Bone et al., 1990). The FDA approves Metoclopramide as a medicine for nausea. Ginger extract is a good natural option. It could be the first line of anti-nausea nutraceutical products.

The effect of gingerols on Helicobacter pylori bacteria that cause gastritis and cancer in the stomach was studied, and results indicate that the herb has chemo-preventive effects. Gingerols are found in ginger roots. (Mahady et al., 2003). Ginger has been found to reduce bacterial load in multiple other scientific studies. (Mahady et al., 2008). The anti-bacterial property of ginger makes the herb a good accompaniment to our food. The herb is popular in cuisine worldwide. The wide scientific support for its positive medicinal properties should comfort plant-based food enthusiasts.

Planting and gardening

To grow ginger at home, pick some fresh ginger root with good, healthy eyes from the greengrocer. Slice the ginger, retaining two eyes per piece. The stems will rise from the eyes. Sliced ginger pieces should be kept for two days to let callus grow over the wound. The sliced ginger pieces with two eyes a piece are then planted two to four inches below the surface. Take care that the eyes face upwards when buried in the soil.

Ginger seedlings are first raised in a mother bed in the backyard or a shallow pan rich in organic compost. The shoots emerge in three to four weeks. They are ready for transplanting in six weeks. The mother bed for raising seedlings should be lightly watered.

Seedlings ready for transplanting are planted in a bed or a pot six to eight inches apart. The plant should be protected from severe frost. Mulch is often used to cover the soil of ginger beds located outdoors.

The plants will spring shoots in spring and stop growing when summer ends. The shoots start turning yellow. The ginger rhizomes are now ready for harvesting.

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Sunscreen products

Sunscreen products contain ingredients that protect the skin from harmful UV radiation, preventing sunburn, skin cancer, and premature aging. Sunscreens can be physical, mineral, chemical, or natural.

Natural sunscreens – Raspberry seed oil, carrot seed oil, jojoba oil, Propolis extract, Buriti oil, Strawberry extract, Shea butter, Aloe vera, Alder buckthorn, and walnut

The US FDA regulates sunscreens to ensure that they are safe and effective. These sunscreens are labeled as Generally Recognized as Safe and Effective, or GRASE. Here is the list of ingredients approved for use in sunscreen products:

Titanium dioxide, Zinc oxide, Padimate O, Ensulizole, Sulisobenzone, Aminobenzoic acid (PABA), Avobenzone, Cinoxate, Dioxybenzone, Homosalate, Meradimate, Octinoxate, Octisalate, Octocrylene, Oxybenzone, and Trolamine salicylate.

Mineral sunscreens that contain zinc oxide and titanium dioxide are the safest. Still, individuals can respond differently to various products, and it is best to test them before use.

The maximum sun protection factor is 60 plus, though marketing products with an SPF of up to 80 is permitted. Products include oils, lotions, creams, gels, butters, pastes, ointments, sprays, and sticks.

Mineral or Physical sunscreensZinc oxide

Zinc oxide occurs naturally as the mineral zincite. However, the mineral is rare and commercially unavailable, so it is produced synthetically. The oxide is a white powder that forms a physical barrier on the skin to reflect UVA and UVB rays. It prevents the absorption of harmful UV light into the skin. Zinc oxide is found in products such as calamine lotion, astringents, breakfast cereals, paint, ointments, bandages, and diaper rash creams. The product does not clog skin pores and is suitable for all skin types, including sensitive skin.

A study validates that Zinc and Titanium oxides do not penetrate beyond the stratum corneum, the outer gatekeeper layer of our skin (Newman, M D et al., 2009; Wolf, R. et al., 2003). Titanium oxide is more effective against UVB, and Zinc oxide is more effective against UVA. Therefore, products that contain both these compounds will provide greater protection against UV radiation damage (Smijs, T G. et al., 2011).

Most consumers apply sunscreen lotions thinly, reducing the efficacy of the UV radiation mechanism of these physical blockers. Given this, if you need an SPF of 30 for UV radiation protection, selecting a product with an SPF of 60 is best. To protect yourself from UV radiation damage, it is best to limit exposure to sunlight, routinely use generous layers of sunscreen agents, and wear protective clothing (Schneider S L. et al., 2019).

Titanium oxide

Titanium oxide is a white powder synthetically manufactured through a chemical process. It protects against UV radiation by reflecting sunlight from the skin, similar to Zinc oxide’s protection profile. The product can leave a white cast on the skin, especially darker skin tones. It tends to become airborne and should not be used in aerosolized (spray-on) mode.

One potential side effect of titanium dioxide is that it can leave a white cast on the skin, especially on darker skin tones. Sunscreen products that contain both zinc and titanium oxides are more effective.

Chemical sunscreens

Unlike mineral sunscreens, which sit on top of the skin and reflect UV rays away, chemical sunscreens absorb UV rays into the skin. Chemical sunscreens contain organic chemicals like avobenzone, oxybenzone, and octinoxate, while mineral sunscreens contain inorganic chemicals like titanium and zinc oxides.

Chemical sunscreens are easy to apply, are more lightweight, and have a blended texture. These are usually transparent on the skin and do leave a white cast.

While mineral sunscreens become immediately effective, chemical sunscreens take around twenty minutes to absorb before they become effective. These products wear off more quickly and need to be reapplied more often. They can also react with certain skin types and clog pores. Mineral sunscreens are, therefore, safer for long-term exposure and are less likely to cause skin irritation or allergies.

You will find much more in Holy Beauty on skincare, perfumes, and MedSpa procedures

 

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Government digital projects

Last year, one of my North Carolina clients asked me to analyze the US Government’s Digital Projects. The objective was to make recommendations for reducing failure rates in Government Digital Projects. The analysis findings are relevant for government jurisdictions anywhere in the world. Failure rates in government digital projects are common in most jurisdictions. I have witnessed failure in the UK and India and heard of the challenges of implementing government digital projects in Australia, too.

Texas’s Child Support Enforcement System (CSD) project had to be abandoned in 2019. The Office of the Attorney General (OAG) initiated this system in 2007 and spent $367.5 million. The project aimed to deliver a secure web-based system to automate manual functions, streamline daily operations, and enable staff to manage case information online. Multiple platforms for parents to communicate with the Child Support Division (CSD) were to be built.

CSD employed two contractors. Deloitte was required to undertake a business process re-engineering. Accenture built the application and then automated the new business processes.

Government Digital Projects – an example of a failed project

Accenture blamed Deloitte for creating inaccurate business processes that led to application failure. At the end of the exercise, all parties to the project, the client, the BPR consultant, and the application development consultant—were unhappy.

A lack of coordination between the CSD project Management team and the contractors led to this costly failure. The project had political support, and the Agency was probably keen, too, but still, the project failed.

Why do Government Digital Projects fail

Transformation is undertaken within the parameters laid down by the Constitution, regulation, and the socio-political environment in government. In this context, the government digital strategist plans how best to use technology to improve citizen services. Digital transformation drives change by optimizing business processes to enhance the citizen’s experience.

Government digital projects are complex, have a diversified user base, and impact the lives of a broad segment of people. Therefore, projects and policies in the public sector should be conceptualized and discussed with all stakeholders before beginning any project/policy implementation. The consultation helps policymakers and project implementation agencies better understand the public’s expectations.

Government Digital Projects need vigorous testing

Digital projects in the private and public sectors are regularly tested before implementation. Governments are very conscious that the failure rates in digital government projects are uncomfortably high. Project management guidelines from both State and Federal IT agencies require all government projects to follow a standard protocol. The protocol requires agencies to test a project in a real-life environment before any roll-out is begun.

Prototypes are built and field-tested for feasibility. They can be paper prototypes or coded versions reflecting the required functionality. The size of prototypes and the extensiveness of field testing vary with a project’s complexity. Full-scale implementation should be undertaken only when the pilots are successful, and all bugs are rectified.

Testing followed by pilots is the best practice that good implementation agencies in government follow routinely. Testing and pilot projects of successful government projects undertake detailed testing with stakeholders, including citizens and internal agency staff.  Feedback received is used to fine-tune the pilot. Tests and pilots are great tools for building citizen-centric digital products. 

Successful projects involve and engage with citizens

When the project concept is prepared, active consultation with citizens, academics, other external stakeholders, and internal agency staff should begin. Citizen-centric states and agencies continue this interaction throughout the project’s lifecycle. Sustained engagement with stakeholders results in high success rates in the best-ranked jurisdictions.

A successful citizen experience focuses on identifying, understanding, and mastering the customer journey from beginning to end. To access a government service, a citizen may start by researching available options and identifying the optimal solution before accessing an available government healthcare service. This engagement could last days, with the citizen undertaking offline and online consultation.

A citizen’s experience will become more satisfying when the government platform helps him secure all the information he needs to decide to access a service from a single window. Most agencies focused on serving citizens typically think about the individual transactions through which citizens interact with the agency and its offerings. Citizens will not find these projects particularly useful. Citizens often want to access information that could lie with other agencies or the private sector. Citizens do not find such projects helpful.

Government platforms will become popular only when designed for easy access. Agency content must be written in a language understandable to a spectrum of government customers, from poorly educated to erudite scholars. Customer-centric designs, easy access, and jargon-free content written in a simple language are three features of successful government projects.

A good digital strategy is agile, project-oriented, and user-focused. It assists all internal and external stakeholders in adapting to new technology, culture, and goals.

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Garlic spice

Garlic in Chinese is called “suan.” Garlic spice, along with ginger, is one of the two integral spices of Chinese cooking. Sheng Nung’s (c. 2700 BC) treatise is the earliest documented evidence of the use of garlic in China. There is much debate on the origin of the herb. Some scholars claim that it came to Asia from Sumeria with traders (c. 2600-2100 BC).

Allium sativum is a cultivated species of garlic. Some scholars claim that the species may have descended from Allium longicuspis. This species is observed growing in the wild in Central Asia and the neighboring Southwest Asian region. However, many other wild garlic species are found in different parts of the world.

Allium vineale, found in North America, is the wild garlic used by North American Indians. Allium canadense is another wild garlic species found growing in North American fields. Allium ursinum is wild garlic found in the UK.

Garlic spice was probably originally used as a food preservative. The strong garlic flavor would have helped mask the foul odor emanating from food stored for extended periods. Over time, garlic has become part of the daily human diet across the globe.

Food

Garlic spice is an essential ingredient of Chinese food. Its preserve is used as an accompaniment to dumplings. It is also an important spice in Szechuan and yang foods. In Northeast China, the spice is preserved in rice vinegar, sugar, and salt. It is ritually done on the 8th of December, which denotes the formal commencement of winter.

The herb is also popular in Indian cuisine, where it is commonly used to season lentils and other curries. It is valued for its digestive properties and is sold in capsule form as an over-the-counter nutraceutical product. Garlic capsules are popular with people suffering from flatulence and gastric disorders.

The leaves and flowers have a milder flavor than the bulb and are eaten when the plant is young, and the shoot is still tender. The only inedible part is the papery skin covering the cloves.

Leaves are often used in curries or stir-fried food. Cloves are also eaten after roasting. Garlic, mixed with oil or butter, is used to flavor bread. Garlic toast, bread, and canapés are some popular snacks. Garlic bulbs, when fermented at high temperatures, turn black with a sweet and syrupy taste and are a preferred condiment in Korean food.

It is a popular seasoning spice. The shoots can be pickled and eaten as an appetizer. The taste of garlic powder differs from fresh herbs, but it can be used as a substitute for fresh garlic. Its oil is produced by frying the cloves in oil, and the aromatic oil, upon cooling, is used in cuisine. Garlic-flavored sauces are quite popular across the globe.

In Ancient Egypt, Greece, and Rome, garlic was fed to workers to enhance their strength and stamina. Soldiers, too, would eat it before the battle. Traditionally, it is eaten raw or in juice, pulp, or paste form.

Medicine

The Charakasamhita and the Sushrutasamhita, ancient Indian medical texts, extensively reference garlic’s medicinal properties. In India and China, it is believed to possess aphrodisiac properties. It aids digestion, improves respiration, and is used to get rid of intestinal worm infestation (Woodward, 1996). It helps enhance qi (life energy). Pliny’s Historica Naturalis (77 AD) mentions garlic to improve digestion and treat insect bites, arthritis, and convulsions.

Helicobacter pylori infects around 60% of the world’s adult population’s stomachs (Cave, 1997). This number is 95% in developing countries (Frenck & Clemens, 2003). This infection causes several gastric ailments, including gastritis, duodenal, and gastric ulcers (Dixon, 1992; Nomura et al., 1994). O Gare et al. (2008) studied garlic oil’s effects in a simulated gastric environment due to anti-Helibacter activity. The anti-bacterial effect on Helicobacter pylori stomach infections was observed by Salih et al. (2003). The scientists noted that people who consumed garlic spice for a long time were less susceptible to Helicobacter pylori stomach infections. The garlic spice helps to control infections in the stomach. Other scientific studies have validated this medicinal property. The oil, too, helps combat the condition.

The plant contains vitamins C and B6, magnesium, sodium, potassium, and calcium. The multiple health benefits of garlic demonstrate that the herb is good for our health. Scientific studies have shown that garlic plays a role in building resistance against bacterial and other infections. The plant has a positive role in our gut health. The active ingredient isolated from the plant is allicin, along with a few other alkaloids. Allicin is responsible for the pungent odor of garlic.

Fresh garlic is effective against bacteria like Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus. It is topically used to treat fungal infections like ringworm, jock itch, and athlete’s foot.

Homeopathy also finds the plant useful. It is part of the Bryonia group of medicine. The drug acts on the intestinal mucous membrane, increasing peristalsis. It is used to treat colitis caused by pathological flora in the stomach, dyspepsia, and catarrhal affections. Homeopathy also uses the drug to treat atherosclerosis. The Bryonia group is used to treat tuberculosis.

Planting and gardening

The plant is frost-hardy and suitable for subtropical and temperate climates. It does not require much aftercare. Botanically, its bulbs are a modified stem that grows beneath the soil.

The soil should be loam or sandy loam. If the soil in your garden is clayey, add a small quantity of sand and organic compost to increase porosity. Pick a site that gets six to eight hours of sun. Planting should be done six to eight weeks in the fall before the onset of frost. It is best to use mulch to protect the plants from frost damage.

Garlic bulbils from the store have often been treated and are often unsuitable for planting. Buy garlic bulbs raised for planting from the home gardening store.

Separate the bulbils and plant them six inches below the surface, six to eight inches apart. Light watering is enough. Before planting, you can mix organic compost and a mixture of nitrogen, phosphate, and potassium chemical fertilizer into the soil. Do not overfertilize, as that is harmful to plant growth.

The bulbs can be harvested at the onset of summer. The plant’s leaves should turn yellow, indicating it is ready for harvesting. Separate the bulbs from the leaves.

Check out my books on Amazon on herbs, herbal medicine, and food.

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Vitamin A for skin care

Vitamin A, D, C, E, and coenzyme Q significantly impact skin care. Topical applications in skin care products effectively protect and even repair damage caused by free radicals. These ingredients help reduce pigmentation and bruising, stimulate collagen production, and alleviate acne formation.

Carotenoids (Vitamin A)

Carotenoids are a group of compounds that give plants and animals their yellow, orange, and red colors. There are two types of carotenoids: carotenes and xanthophylls. Bacteria, fungi, algae, and green plants synthesize these pigments, which are most conspicuously visible in flowers, pollen, and fruits such as carrots, tomatoes, citrus fruits, sweet potatoes, and apples.

The body cannot synthesize carotenoids; we obtain them from foods or dietary supplements. This class of products also benefits us through skincare items.

Carotenoids aid in capturing solar energy, making it accessible for plant growth. They are part of chlorophyll and play a role in the biological coloration of animals. When exposed to atmospheric oxygen, these molecules can be bleached by light. Although carotenoids are insoluble in water, they dissolve in fat solvents such as alcohol, ether, and chloroform.

Carotenoids (Vitamin A) are plentiful in orange, yellow, and red fruits and vegetables, such as pumpkins, carrots, tomatoes, animal livers, and egg yolks. They promote normal metabolism and growth while acting as antioxidants, which protect cells from damage. Common carotenoids include beta-carotene, alpha-carotene, lutein, zeaxanthin, lycopene, and astaxanthin.

Carrots and pumpkins are excellent sources of beta-carotene, followed by spinach, sweet potatoes, cantaloupe, and dandelion greens. Tomatoes, watermelon, and grapefruit are the richest sources of lycopene. Dark green leafy vegetables such as spinach and kale are high in lutein and zeaxanthin.

Carotenes give yellow, orange, and red colors to fruits (like pumpkin and apricots), flowers (such as marigolds), and roots (like carrots and sweet potatoes). The green chlorophyll molecules in leafy vegetables like broccoli and spinach visually mask these colors. Carotenes are also found in fats such as butter, egg yolks, canary feathers, and lobster shells. Provitamin A, the source of the vitamin, is beta-carotene, which was first isolated from carrots in 1910 and artificially synthesized in 1950 (Encyclopedia Britannica).

Carotenes are organic compounds with the formula C40H56. The two main types of carotenes are alpha and beta, although other variants exist, such as gamma and epsilon carotenes. Plants and photosynthetic microorganisms, including bacteria, synthesize these yellow-orange pigments. We obtain this nutrient from food, which is present in many skincare products.

Beta-carotene is stored in the liver and converted into vitamin A as needed in the body. It is a provitamin that serves as a precursor to vitamin A, which is transformed into the light-sensitive pigment rhodopsin in the eye’s retina.

Alpha-carotene also serves as a precursor to vitamin A in the body but is much less common than beta-carotene. Both alpha and beta-carotene are fat-soluble and should ideally be consumed with some form of fat.

Carotenes absorb energy from sunlight for use in photosynthesis and work as antioxidants. Antioxidants help counteract the damage caused by excess free radicals that oxidize cell membrane molecules, altering their function. Antioxidants like carotenes interact with free radicals and help prevent them from harming cell membranes. These antioxidants are widely recognized as anti-aging agents.

Beta-carotene was first isolated from carrots in the 1950s, with most of the global supply now produced from synthetic sources. Natural carotene is obtained from Blakeslea trispora, a plant pathogen, and dried marine algae (Dunaliella salina) collected in Australia (New World Encyclopedia).

The daily requirement of beta-carotene is about 1000 mg for males and 800 mg for females. While excess vitamin A can be toxic, carotene is non-toxic. However, as with many substances, overconsumption of carrots can lead to health issues, such as diabetes. The free radical-trapping action of antioxidants like beta-carotene occurs in tissues with low oxygen pressures (Burton et al., 1984).

Check out Holy Beauty on skincare, perfumes, and MedSpa procedures for more information.

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Natural perfumes

All-natural perfumes are from botanical ingredients like essential oils, plant extracts, and absolutes. In contrast, chemical-based perfumes are made from synthetic aroma chemicals formulated in a laboratory—these often mimic natural scents.

Natural perfumes typically last one to two years, unlike synthetic fragrances, which can last up to five years. Synthetic perfumes can be richer and denser. This allows perfumers to innovate and create new and complex scents that can be customized and designed to last longer.

Types of perfumes

Here are the types of perfumes available in most stores:

Parfum is the most luxurious type with the highest concentration of oils, usually around twenty to thirty percent.Eau de Parum contains a concentration of fifteen to twenty percent oils. It is strong and long-lasting.Eau de Toilette contains five to fifteen percent oils. It is lighter and more suitable for daily use.Eau de Cologne has a concentration of two to five percent oils. It is fresh and subtle.Eau Fraiche is a scented substance like perfume but is cheaper and contains less essential oil.Perfume oils are made of a natural blend of essential and carrier oils.

Let me share an example of a natural perfume. There are references to this perfume in the Bible.

Myrtle

Myrtus communis is a small tree or shrub that grows from 10 to 24 feet and belongs to the guava and eucalyptus families. It is described as the queen of all sweet-smelling bushes in the world, with shiny, dark green, and scented leaves. It is an example of a natural perfume with a history that goes back to the pre-Christian era.

The species has disappeared from Mount Olives but grows in Samaria and Galilee (now in and around Israel). It is believed to originate from the Mediterranean and Middle East, although others place it in Afghanistan and Iran.

Myrtle is a sacred tree for the Hebrew people. Nehemiah 8:15 states that myrtles grew on the hills around Jerusalem. The Talmud (Cuk 34; Yer Cuk 3, 53rd) describes the thick branches of trees as myrtle boughs. Jews regard myrtle as a symbol of sweetness, justice, divine generosity, recovery, peace, and God’s promise. According to Sephardic tradition, myrtle leaves were added to the water during the last (seventh) rinsing of the dead.

During the Jewish festival of Sukkot, people wave branches of myrtle, citron, date palm, and willow. According to tradition, the myrtle branch used during Sukkot should have three leaves that emerge from a stem. Jewish women wore garlands of myrtle on their heads on their wedding day as a symbol of conjugal love.

Today, myrtle is carried with orange blossoms as a traditional bridal flower. In Jewish mysticism, myrtle represents the masculine force at work in the universe. The bridegroom was given myrtle branches before entering the nuptial chamber. Jews still use myrtle as a decoration at the Feast of Tabernacles.

Myrtle blossoms represent beauty, love, paradise, and immortality. According to Christian tradition, myrtle was given to the Virgin Mary as a sacred plant. It symbolized purity and fertility. Myrtle is both the symbol and scent of Eden. According to legend, Adam took a myrtle plant when expelled from the Garden of Eden.

Myrtle oil is extracted from leaves through steam distillation. Its color is clear yellow to greenish yellow. It has a camphor and peppery smell and is used in aromatherapy, cosmetic creams, lotions, and perfumes. The principal constituents of the oil are camphene, cineol, geranial, linalool, pentene, myrtenol, and tannin. The leaves contain flavonoids such as quercetin, catechin, myricetin derivatives, volatile oils, and organic citric and malic acids.

The oil blends well with other essential oils like rosemary, benzoin, bergamot, eucalyptus, black pepper, cedar, frankincense, myrrh, neroli, rose, jasmine, lavender, lemon, lemongrass, coriander, ylang-ylang, and sage. There are two varieties of myrtle essential oil. Green myrtle oil has a camphor pine scent with lavender, bay leaf, and eucalyptus notes. The red variety has a woody, peppery aroma. The scents of both varieties provide a top note lasting about 30 minutes.

In ancient Egypt, myrtle symbolized the eternal life of the soul. The flowers represented the fleeting beauty of incarnate existence because they quickly died and gave way to bitter, dark blue berries. On the other hand, the evergreen leaves retained their scent.

In Greek mythology, myrtle is sacred to Aphrodite, the goddess of love, and Demeter, the goddess of harvest. Aphrodite (also known as Myrtila) was ashamed of her nudity and hid behind a myrtle bush. In gratitude, she took the plant under her protection, and it became her favorite. Ancient Greeks and Romans planted myrtle around temples. It was believed to bring good luck. Soldiers, athletes, and nobles were honored with a wreath of myrtle leaves. Women bathed wearing crowns of myrtle branches. Myrtle was used in wedding rituals. Farmers regarded the garland of myrtle as auspicious.

In the sixteenth century, myrtle leaves and flowers were used to make a popular skin care lotion called Angels Water. They were also used to scent soaps and toiletries.

To learn more about fragrances, check out Holy Beauty on Amazon

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