Locally grown produce (was you say tomato)

[Guest guest]



I would think that most unripe fruits have the same nutrients, or more, than the ripe fruits. The only effect that I am aware of is that more sugar is produced when fruit ripens. When you sprout seeds there are more nutrients to start with than later. I haven't read up on this though.

 

Jo

 

-

Marcy

; vegan-network ; doomerism (AT) googl (DOT) com ; TFHB ; GardeningOrganically

Saturday, July 07, 2007 4:40 AM

Locally grown produce (was "you say tomato")

 

Thanks for this article addressing organic growing methods. I wonder if there is a difference between large-scale organic "mono-crop" farming and small farm methods. Some organic farms in the U.S. are large corporate farms, who operate as a "conventional" farm, but with a different set of chemicals (that aren't toxic).

 

Switching gears .............

 

Have any of you seen studies that focus on "locally grown" produce? We are so fortunate here in Berkeley to have wonderful WONDERFUL Farmers Markets, where we buy a wide diversity of produce grown within approximately a 200 mile radius. This means produce purchased at the Farmers Markets has been picked that day or the day before.

 

Produce sold in grocery stores, for the most part, has been picked before ripened, because the produce is going longer distances. Tomatoes, the subject of the article below, for example, are picked before ripe in order to arrive at conventional supermarkets in sellable condition. Produce traveling from large production farms, sending their produce long distances to major grocery stores, must withstand much more handling than produce being driven to a local Farmers Market. Therefore, it can be picked when ripe, and you can buy a fully-ripened tomato.

 

I'm not telling most of you anything new, but here's my question:

 

what nutrients are available in a fully-ripened fruit or vegetables that may not be present in its unripened state?

 

Do any of you know of studies that have addressed this?

 

I'm sure it's not the same for all produce. Ripened produce often has a different color, flavor, size, aroma, texture (other characteristics?) from unripened. Some produce ripens after picked, some does not.

 

What is the difference between ripening after being picked or before?

 

I can do some research on my own, but if any of you have references to books, articles, websites that answer these questions, I'd love to know about them.

 

Thanks-

Marcy

 

 

 

-

fraggle

vegan chat ; vegan-network ; doomerism (AT) googl (DOT) com ; TFHB ; GardeningOrganically

Friday, July 06, 2007 11:22 AM

you say tomato

 

 

Study finds organic tomatoes contain more heart-healthy antioxidantsCould organic fruits and veggies be better for you? A study of samples collected over 10 years found that organic tomatoes contained far higher levels of flavonoids -- antioxidants that reduce high blood pressure and have also been linked with reduced rates of some cancers and dementia -- than conventional varieties. Researchers from the University of California-Davis say the boost may be related to nitrogen levels in soil, which are affected by the use of fertilizer. However, they hasten to point out that there are plenty of variables in this still-growing field: "For every study that shows there's a difference, there's another that shows there isn't," says researcher Alyson Mitchell. But a rep from Britain's organic certification body, the Soil Association, didn't carrot all about that concern: "These findings ... confirm recent European research, which showed that organic tomatoes, peaches, and processed apples all have higher nutritional quality than non-organic." Just don't tell the kids. straight to the source: BBC News, 05 Jul 2007 straight to the source: The Sacramento Bee, Carrie Peyton Dahlberg, 04 Jul 2007

[Guest guest]



Thanks, Jo for your reply.

 

I'm thinking of what happens when produce ripens. We know that different colors of produce indicates the presence of different nutrients, anti-oxidants, and so forth.

 

If a tomato isn't red until it ripens, but is green in its unripened state, and we know that the red color indicates the presence of the beta-carotenoid called lycopene, is it a reasonable assumption that there is more lycopene when the tomato is red? If picked when green, but ripened on your counter, will it have same amount of nutritive value as when vine-ripened?

 

I just read a study that shows lycopene reduces the risk of prostate cancer:

"Lycopenes are part of the family of pigments called carotenoids, which are natural compounds that create the colors of fruits and vegetables. For example, beta carotene is the orange pigment in carrots. Like essential amino acids, they are not made in the human body. Research shows that lycopenes are the most powerful antioxidant in the carotenoid family. Antioxidants, which includes vitamin C and E, are important in protecting the body from free radicals which degrade many parts of the body.In December 1995, the Journal of the National Cancer Institute published the results of a study conducted by Harvard University researchers which showed an association between consuming a diet rich in tomato-based foods and a decreased risk of prostate cancer. The researchers surveyed the eating habits of over 47,000 men between the ages of 40-75 for six years and found that the consumption of tomatoes, tomato sauce, tomato juice and pizza was associated with a reduced risk for developing prostate cancer. Researchers theorize that lycopene, an antioxidant nutrient found in large amounts in tomatoes, may be responsible for this possible protective effect.

 

Anyway, if any of you stumble on a study of ripened produce, let me know.

 

Marcy

 

 

-

jo

Saturday, July 07, 2007 8:47 AM

Re: Locally grown produce (was "you say tomato")

 

 

 I would think that most unripe fruits have the same nutrients, or more, than the ripe fruits. The only effect that I am aware of is that more sugar is produced when fruit ripens. When you sprout seeds there are more nutrients to start with than later. I haven't read up on this though.

 

Jo

 

-

Marcy

; vegan-network ; doomerism (AT) googl (DOT) com ; TFHB ; GardeningOrganically

Saturday, July 07, 2007 4:40 AM

Locally grown produce (was "you say tomato")

 

Thanks for this article addressing organic growing methods. I wonder if there is a difference between large-scale organic "mono-crop" farming and small farm methods. Some organic farms in the U.S. are large corporate farms, who operate as a "conventional" farm, but with a different set of chemicals (that aren't toxic).

 

Switching gears .............

 

Have any of you seen studies that focus on "locally grown" produce? We are so fortunate here in Berkeley to have wonderful WONDERFUL Farmers Markets, where we buy a wide diversity of produce grown within approximately a 200 mile radius. This means produce purchased at the Farmers Markets has been picked that day or the day before.

 

Produce sold in grocery stores, for the most part, has been picked before ripened, because the produce is going longer distances. Tomatoes, the subject of the article below, for example, are picked before ripe in order to arrive at conventional supermarkets in sellable condition. Produce traveling from large production farms, sending their produce long distances to major grocery stores, must withstand much more handling than produce being driven to a local Farmers Market. Therefore, it can be picked when ripe, and you can buy a fully-ripened tomato.

 

I'm not telling most of you anything new, but here's my question:

 

what nutrients are available in a fully-ripened fruit or vegetables that may not be present in its unripened state?

 

Do any of you know of studies that have addressed this?

 

I'm sure it's not the same for all produce. Ripened produce often has a different color, flavor, size, aroma, texture (other characteristics?) from unripened. Some produce ripens after picked, some does not.

 

What is the difference between ripening after being picked or before?

 

I can do some research on my own, but if any of you have references to books, articles, websites that answer these questions, I'd love to know about them.

 

Thanks-

Marcy

 

 

 

-

fraggle

vegan chat ; vegan-network ; doomerism (AT) googl (DOT) com ; TFHB ; GardeningOrganically

Friday, July 06, 2007 11:22 AM

you say tomato

 

 

Study finds organic tomatoes contain more heart-healthy antioxidantsCould organic fruits and veggies be better for you? A study of samples collected over 10 years found that organic tomatoes contained far higher levels of flavonoids -- antioxidants that reduce high blood pressure and have also been linked with reduced rates of some cancers and dementia -- than conventional varieties. Researchers from the University of California-Davis say the boost may be related to nitrogen levels in soil, which are affected by the use of fertilizer. However, they hasten to point out that there are plenty of variables in this still-growing field: "For every study that shows there's a difference, there's another that shows there isn't," says researcher Alyson Mitchell. But a rep from Britain's organic certification body, the Soil Association, didn't carrot all about that concern: "These findings ... confirm recent European research, which showed that organic tomatoes, peaches, and processed apples all have higher nutritional quality than non-organic." Just don't tell the kids. straight to the source: BBC News, 05 Jul 2007 straight to the source: The Sacramento Bee, Carrie Peyton Dahlberg, 04 Jul 2007

[Guest guest]

Right, sugars. I don't know of any studies offhand, but on one of

the organic lists some of the growers use brix meters to gauge how

well they're doing. They claim that the higher the brix, the more

nutritious the fruit or veg. (The brix scale measures the amount of

sugar in solution.)

 

 

At 8:40 PM -0700 7/6/07, Marcy wrote:

what nutrients are available in a fully-ripened fruit or

vegetables that may not be present in its unripened state?

 

Do any of you know of studies that have addressed

this?

[Guest guest]

I found this on

http://homecooking.about.com/library/weekly/aa071601d.htm

 

Although green tomatoes are wonderful when cooked or pickled, they

should be avoided in large amounts when raw. Green tomatoes contain

large amounts of solanine, a toxin also found in another member of

the nightshade family, green potatoes.

 

and this:

 

The concentration of total xanthophylls in maturing tomato fruit

(Lycopersicon esculentum Mill. cv. Moneymaker) passed through a

minimum during the period comprising the mature-green and breaker

stages. This period marked a rapid decrease in chlorophyll and

preceded the accumulation of lycopene and its colorless precursors,

phytoene and phytofluene. An epoxide cycle was found to operate in

the mature-green fruit, as evidenced by the increase in concentration

of zeaxanthin at the expense of violaxanthin upon illumination of the

fruit with visible light, whereas in the dark, the reverse process

occurred. A second epoxide cycle of lesser amplitude was observed

between lutein and lutein monoepoxide.

 

 

, " Marcy " <imgreen03 wrote:

>

> Thanks, Jo for your reply.

>

> I'm thinking of what happens when produce ripens. We know that

different colors of produce indicates the presence of different

nutrients, anti-oxidants, and so forth.

>

> If a tomato isn't red until it ripens, but is green in its

unripened state, and we know that the red color indicates the

presence of the beta-carotenoid called lycopene, is it a reasonable

assumption that there is more lycopene when the tomato is red? If

picked when green, but ripened on your counter, will it have same

amount of nutritive value as when vine-ripened?

>

> I just read a study that shows lycopene reduces the risk of

prostate cancer:

> " Lycopenes are part of the family of pigments called carotenoids,

which are natural compounds that create the colors of fruits and

vegetables. For example, beta carotene is the orange pigment in

carrots. Like essential amino acids, they are not made in the human

body. Research shows that lycopenes are the most powerful antioxidant

in the carotenoid family. Antioxidants, which includes vitamin C and

E, are important in protecting the body from free radicals which

degrade many parts of the body.

>

> In December 1995, the Journal of the National Cancer Institute

published the results of a study conducted by Harvard University

researchers which showed an association between consuming a diet rich

in tomato-based foods and a decreased risk of prostate cancer.

> The researchers surveyed the eating habits of over 47,000 men

between the ages of 40-75 for six years and found that the

consumption of tomatoes, tomato sauce, tomato juice and pizza was

associated with a reduced risk for developing prostate cancer.

Researchers theorize that lycopene, an antioxidant nutrient found in

large amounts in tomatoes, may be responsible for this possible

protective effect.

>

> Anyway, if any of you stumble on a study of ripened produce, let

me know.

>

> Marcy

>

> -

> jo

>

> Saturday, July 07, 2007 8:47 AM

> Re: Locally grown produce (was " you say

tomato " )

>

>

> 

>

> I would think that most unripe fruits have the same nutrients, or

more, than the ripe fruits. The only effect that I am aware of is

that more sugar is produced when fruit ripens. When you sprout seeds

there are more nutrients to start with than later. I haven't read up

on this though.

>

> Jo

> -

> Marcy

> ; vegan-network ;

doomerism (AT) googl (DOT) com ; TFHB ; GardeningOrganically

> Saturday, July 07, 2007 4:40 AM

> Locally grown produce (was " you say

tomato " )

>

>

> Thanks for this article addressing organic growing methods. I

wonder if there is a difference between large-scale organic " mono-

crop " farming and small farm methods. Some organic farms in the

U.S. are large corporate farms, who operate as a " conventional " farm,

but with a different set of chemicals (that aren't toxic).

>

> Switching gears .............

>

> Have any of you seen studies that focus on " locally grown "

produce? We are so fortunate here in Berkeley to have wonderful

WONDERFUL Farmers Markets, where we buy a wide diversity of produce

grown within approximately a 200 mile radius. This means produce

purchased at the Farmers Markets has been picked that day or the day

before.

>

> Produce sold in grocery stores, for the most part, has been

picked before ripened, because the produce is going longer

distances. Tomatoes, the subject of the article below, for example,

are picked before ripe in order to arrive at conventional

supermarkets in sellable condition. Produce traveling from large

production farms, sending their produce long distances to major

grocery stores, must withstand much more handling than produce being

driven to a local Farmers Market. Therefore, it can be picked when

ripe, and you can buy a fully-ripened tomato.

>

> I'm not telling most of you anything new, but here's my

question:

>

> what nutrients are available in a fully-ripened fruit or

vegetables that may not be present in its unripened state?

>

> Do any of you know of studies that have addressed this?

>

> I'm sure it's not the same for all produce. Ripened produce

often has a different color, flavor, size, aroma, texture (other

characteristics?) from unripened. Some produce ripens after picked,

some does not.

>

> What is the difference between ripening after being picked or

before?

>

> I can do some research on my own, but if any of you have

references to books, articles, websites that answer these questions,

I'd love to know about them.

>

> Thanks-

> Marcy

>

>

> -

> fraggle

> vegan chat ; vegan-network ; doomerism (AT) googl (DOT) com ;

TFHB ; GardeningOrganically

> Friday, July 06, 2007 11:22 AM

> you say tomato

>

>

> Study finds organic tomatoes contain more heart-healthy

antioxidants

>

> Could organic fruits and veggies be better for you? A study

of samples collected over 10 years found that organic tomatoes

contained far higher levels of flavonoids -- antioxidants that reduce

high blood pressure and have also been linked with reduced rates of

some cancers and dementia -- than conventional varieties. Researchers

from the University of California-Davis say the boost may be related

to nitrogen levels in soil, which are affected by the use of

fertilizer. However, they hasten to point out that there are plenty

of variables in this still-growing field: " For every study that shows

there's a difference, there's another that shows there isn't, " says

researcher Alyson Mitchell. But a rep from Britain's organic

certification body, the Soil Association, didn't carrot all about

that concern: " These findings ... confirm recent European research,

which showed that organic tomatoes, peaches, and processed apples all

have higher nutritional quality than non-organic. " Just don't tell

the kids.

>

> straight to the source: BBC News, 05 Jul 2007

>

> straight to the source: The Sacramento Bee, Carrie Peyton

Dahlberg, 04 Jul 2007

>

[Guest guest]

i'd agree

i think most unripe and ripe fruits have basically the same nutrient content, the difference of course being the sugar content and more ascorbic acid (and tanins) in unripe fruit

i did read something once about unripe fruit having less iron tho

 

fraggle

jo Jul 7, 2007 8:47 AM Re: Locally grown produce (was "you say tomato")

 

 

 

 I would think that most unripe fruits have the same nutrients, or more, than the ripe fruits. The only effect that I am aware of is that more sugar is produced when fruit ripens. When you sprout seeds there are more nutrients to start with than later. I haven't read up on this though.

 

Jo

 

-

Marcy

; vegan-network ; doomerism (AT) googl (DOT) com ; TFHB ; GardeningOrganically

Saturday, July 07, 2007 4:40 AM

Locally grown produce (was "you say tomato")

 

Thanks for this article addressing organic growing methods. I wonder if there is a difference between large-scale organic "mono-crop" farming and small farm methods. Some organic farms in the U.S. are large corporate farms, who operate as a "conventional" farm, but with a different set of chemicals (that aren't toxic).

 

Switching gears .............

 

Have any of you seen studies that focus on "locally grown" produce? We are so fortunate here in Berkeley to have wonderful WONDERFUL Farmers Markets, where we buy a wide diversity of produce grown within approximately a 200 mile radius. This means produce purchased at the Farmers Markets has been picked that day or the day before.

 

Produce sold in grocery stores, for the most part, has been picked before ripened, because the produce is going longer distances. Tomatoes, the subject of the article below, for example, are picked before ripe in order to arrive at conventional supermarkets in sellable condition. Produce traveling from large production farms, sending their produce long distances to major grocery stores, must withstand much more handling than produce being driven to a local Farmers Market. Therefore, it can be picked when ripe, and you can buy a fully-ripened tomato.

 

I'm not telling most of you anything new, but here's my question:

 

what nutrients are available in a fully-ripened fruit or vegetables that may not be present in its unripened state?

 

Do any of you know of studies that have addressed this?

 

I'm sure it's not the same for all produce. Ripened produce often has a different color, flavor, size, aroma, texture (other characteristics?) from unripened. Some produce ripens after picked, some does not.

 

What is the difference between ripening after being picked or before?

 

I can do some research on my own, but if any of you have references to books, articles, websites that answer these questions, I'd love to know about them.

 

Thanks-

Marcy

 

 

 

-

fraggle

vegan chat ; vegan-network ; doomerism (AT) googl (DOT) com ; TFHB ; GardeningOrganically

Friday, July 06, 2007 11:22 AM

you say tomato

 

 

Study finds organic tomatoes contain more heart-healthy antioxidantsCould organic fruits and veggies be better for you? A study of samples collected over 10 years found that organic tomatoes contained far higher levels of flavonoids -- antioxidants that reduce high blood pressure and have also been linked with reduced rates of some cancers and dementia -- than conventional varieties. Researchers from the University of California-Davis say the boost may be related to nitrogen levels in soil, which are affected by the use of fertilizer. However, they hasten to point out that there are plenty of variables in this still-growing field: "For every study that shows there's a difference, there's another that shows there isn't," says researcher Alyson Mitchell. But a rep from Britain's organic certification body, the Soil Association, didn't carrot all about that concern: "These findings ... confirm recent European research, which showed that organic tomatoes, peaches, and processed apples all have higher nutritional quality than non-organic." Just don't tell the kids. straight to the source: BBC News, 05 Jul 2007 straight to the source: The Sacramento Bee, Carrie Peyton Dahlberg, 04 Jul 2007

 

 

When I see the price that you pay

I don't wanna grow up

I don't ever want to be that way

I don't wanna grow up

Seems that folks turn into things

that they never want

[Guest guest]

Thanks for this great article; it has lots of useful information.

 

I didn't realize it is eaten more than any other fruit or vegetable! And for good reason.

 

Marcy

 

 

-

heartwerk

Sunday, July 08, 2007 11:45 PM

Re: Locally grown produce (was "you say tomato")

 

 

I found this on http://homecooking.about.com/library/weekly/aa071601d.htm Although green tomatoes are wonderful when cooked or pickled, they should be avoided in large amounts when raw. Green tomatoes contain large amounts of solanine, a toxin also found in another member of the nightshade family, green potatoes. and this:The concentration of total xanthophylls in maturing tomato fruit (Lycopersicon esculentum Mill. cv. Moneymaker) passed through a minimum during the period comprising the mature-green and breaker stages. This period marked a rapid decrease in chlorophyll and preceded the accumulation of lycopene and its colorless precursors, phytoene and phytofluene. An epoxide cycle was found to operate in the mature-green fruit, as evidenced by the increase in concentration of zeaxanthin at the expense of violaxanthin upon illumination of the fruit with visible light, whereas in the dark, the reverse process occurred. A second epoxide cycle of lesser amplitude was observed between lutein and lutein monoepoxide. , "Marcy" <imgreen03 wrote:>> Thanks, Jo for your reply.> > I'm thinking of what happens when produce ripens. We know that different colors of produce indicates the presence of different nutrients, anti-oxidants, and so forth.> > If a tomato isn't red until it ripens, but is green in its unripened state, and we know that the red color indicates the presence of the beta-carotenoid called lycopene, is it a reasonable assumption that there is more lycopene when the tomato is red? If picked when green, but ripened on your counter, will it have same amount of nutritive value as when vine-ripened? > > I just read a study that shows lycopene reduces the risk of prostate cancer:> "Lycopenes are part of the family of pigments called carotenoids, which are natural compounds that create the colors of fruits and vegetables. For example, beta carotene is the orange pigment in carrots. Like essential amino acids, they are not made in the human body. Research shows that lycopenes are the most powerful antioxidant in the carotenoid family. Antioxidants, which includes vitamin C and E, are important in protecting the body from free radicals which degrade many parts of the body.> > In December 1995, the Journal of the National Cancer Institute published the results of a study conducted by Harvard University researchers which showed an association between consuming a diet rich in tomato-based foods and a decreased risk of prostate cancer. > The researchers surveyed the eating habits of over 47,000 men between the ages of 40-75 for six years and found that the consumption of tomatoes, tomato sauce, tomato juice and pizza was associated with a reduced risk for developing prostate cancer. Researchers theorize that lycopene, an antioxidant nutrient found in large amounts in tomatoes, may be responsible for this possible protective effect.> > Anyway, if any of you stumble on a study of ripened produce, let me know.> > Marcy> > - > jo > > Saturday, July 07, 2007 8:47 AM> Re: Locally grown produce (was "you say tomato")> > >  > > I would think that most unripe fruits have the same nutrients, or more, than the ripe fruits. The only effect that I am aware of is that more sugar is produced when fruit ripens. When you sprout seeds there are more nutrients to start with than later. I haven't read up on this though.> > Jo> - > Marcy > ; vegan-network ; doomerism (AT) googl (DOT) com ; TFHB ; GardeningOrganically > Saturday, July 07, 2007 4:40 AM> Locally grown produce (was "you say tomato")> > > Thanks for this article addressing organic growing methods. I wonder if there is a difference between large-scale organic "mono-crop" farming and small farm methods. Some organic farms in the U.S. are large corporate farms, who operate as a "conventional" farm, but with a different set of chemicals (that aren't toxic). > > Switching gears .............> > Have any of you seen studies that focus on "locally grown" produce? We are so fortunate here in Berkeley to have wonderful WONDERFUL Farmers Markets, where we buy a wide diversity of produce grown within approximately a 200 mile radius. This means produce purchased at the Farmers Markets has been picked that day or the day before.> > Produce sold in grocery stores, for the most part, has been picked before ripened, because the produce is going longer distances. Tomatoes, the subject of the article below, for example, are picked before ripe in order to arrive at conventional supermarkets in sellable condition. Produce traveling from large production farms, sending their produce long distances to major grocery stores, must withstand much more handling than produce being driven to a local Farmers Market. Therefore, it can be picked when ripe, and you can buy a fully-ripened tomato.> > I'm not telling most of you anything new, but here's my question:> > what nutrients are available in a fully-ripened fruit or vegetables that may not be present in its unripened state?> > Do any of you know of studies that have addressed this?> > I'm sure it's not the same for all produce. Ripened produce often has a different color, flavor, size, aroma, texture (other characteristics?) from unripened. Some produce ripens after picked, some does not. > > What is the difference between ripening after being picked or before?> > I can do some research on my own, but if any of you have references to books, articles, websites that answer these questions, I'd love to know about them.> > Thanks-> Marcy> > > - > fraggle > vegan chat ; vegan-network ; doomerism (AT) googl (DOT) com ; TFHB ; GardeningOrganically > Friday, July 06, 2007 11:22 AM> you say tomato> > > Study finds organic tomatoes contain more heart-healthy antioxidants> > Could organic fruits and veggies be better for you? A study of samples collected over 10 years found that organic tomatoes contained far higher levels of flavonoids -- antioxidants that reduce high blood pressure and have also been linked with reduced rates of some cancers and dementia -- than conventional varieties. Researchers from the University of California-Davis say the boost may be related to nitrogen levels in soil, which are affected by the use of fertilizer. However, they hasten to point out that there are plenty of variables in this still-growing field: "For every study that shows there's a difference, there's another that shows there isn't," says researcher Alyson Mitchell. But a rep from Britain's organic certification body, the Soil Association, didn't carrot all about that concern: "These findings ... confirm recent European research, which showed that organic tomatoes, peaches, and processed apples all have higher nutritional quality than non-organic." Just don't tell the kids. > > straight to the source: BBC News, 05 Jul 2007 > > straight to the source: The Sacramento Bee, Carrie Peyton Dahlberg, 04 Jul 2007>

[Guest guest]

i dunno what i;d do without maters...

must have been rough in rurope 500 years ago!

 

Marcy Jul 9, 2007 9:38 AM Re: Re: Locally grown produce (was "you say tomato")

 

 

 

 

Thanks for this great article; it has lots of useful information.

 

I didn't realize it is eaten more than any other fruit or vegetable! And for good reason.

 

Marcy

 

 

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[Guest guest]

Couldnt move for cabbages...............windy indeed!fraggle <EBbrewpunx wrote: i dunno what i;d do without maters... must have been rough in rurope 500 years ago! Marcy Jul 9, 2007 9:38 AM Re: Re: Locally grown produce (was "you say tomato")

Thanks for this great article; it has lots of useful information. I didn't realize it is eaten more than any other fruit or vegetable! And for good reason. Marcy Recent Activity 7 New MembersVisit Your Group