The Benefits of Fermented Foods

 American Wellness, Foods For Wellness, Recipes For Wellness
May 032014
 

Fermented foodsUnlock the True Potential of Vegetables

  • By Kaare Melby
    Organic Consumers Association, January 23, 2014
  • Want to boost your immune system, increase the nutrient content in your food, improve your mental health and detox your body? Fermented vegetables are for you!Fermentation is the process that occurs when the natural bacteria in a vegetable break down the food’s complex elements into more digestible forms. When fermentation occurs, vegetables become easier to digest, allowing your body to work less, while reaping more benefits. And those benefits include higher levels of available nutrients, and live cultures of pro-biotic bacteria (kind of like the good stuff in yogurt). Fermented foods boost the amount of pro-biotics per serving. These pro-biotic bacteria can improve your digestion, boost your immune system, improve your mental health, and detox your body.

Worried that fermenting is risky? No need! Fermented veggies are actually safer than raw vegetables, because the fermentation process actually kills off any unwanted or dangerous bacteria that may exist on the food prior to fermentation. According to the USDA, there has “never been a single case of food poisoning reported from fermented vegetables.”

Fermented foods have been around for eons. Fermentation is an ancient art that pre-dates writing and agriculture. It’s often considered to be the practice that first ushered our ancient relatives from the natural world, into a culturally driven world. In fact, the word ‘culture’ is another word for fermentation. Sandor Katz, who has written several books on the subject, calls it “a health regimen, a gourmet art, a multicultural adventure, a form of activism, and a spiritual path, all rolled into one.”

And the good news is that it’s a simple process that even the most novice cook can accomplish.

To get started, you’ll want to choose vegetables that are fresh, local, and organic, as your ferment will be only as good as the ingredients you start with. You can ferment any vegetable, but some work better than others. It’s best if you experiment and find a mix of vegetables that you enjoy. Here at the OCA office, we like to mix as many fresh organic veggies together as possible. Not only does this create a variety of textures and flavors, but it also creates a wider variety of beneficial bacteria in the end product.

If you are looking for a good place to start, cabbage is easy to process, and makes a great ferment. Raddishes, carrots, turnips, apples and beets also make good ferments. The fermentation process creates a wonderful flavor that is often refered to as “sour.” But you can add more or different flavors in any way you want. Onions and garlic are great additions, and you can use fresh or dry herbs, and spices, too. The best approach is to experiment until you discover what combination of flavors you like most.

Here’s how to get started.  Jars of Fermented Foods

What you need
• Fresh vegetables
• A knife or grater
• A glass or ceramic jar for fermentation (quart sized, wide-mouth canning jars work well)
• A smaller jar that fits inside the fermentation jar (small jelly jars work great)
• Salt
• Clean water
• A clean towel
• Rubber band to fit over the mouth of the fermentation jar
• Herbs and spices (optional)

What to do

• Chop/shred/grate vegetables, salting lightly as you go. You want to get all of the vegetables as uniform in size as possible. This way, they ferment at the same rate. Vegetables like carrots and radishes do well grated, while it’s best to slice up that cabbage or onion. As you chop or grate the vegetables, add small pinches of salt. But not too much—fermentation only needs a little. Try tasting as you go. The vegetables should taste only slightly salty.

• Mix the veggies well. You want to make sure that the salt is spread out evenly throughout all the vegetables. Taste the veggies, and add more salt to taste if needed. If you are going to add any herbs or spices, add them now.

• Let the vegetables sit for 5 to 10 minutes. As they sit the salt will start to draw the liquid out of the vegetables.

• Squeeze the vegetables to release their juices. Take handfuls of vegetables and squeeze as hard as you can, keeping the juice that comes out. You want to get as much juice out of them as possible.

• Tightly pack the vegetables into the fermenting jar and cover with collected juice. As you fill the jar with the vegetables, be sure to pack them down tightly to the bottom of the jar. This will help release more juice, and remove any air bubbles that get stuck in the vegetables. Add any remaining juice once the jar is filled. Be sure there is enough liquid to completely cover the vegetables. If you need to, use a mixture of salt and water to bring the juice level up over the vegetables. You don’t need too much salt for the water, just enough to make it taste like seawater.

• Fill the smaller jar with salt water, then place it on top of the vegetables in the fermenting jar. The purpose of the second jar is to hold the vegetables under the liquid in the jar. This will help the fermentation process by preventing “scum” from forming on the top of the ferment.

• Cover the fermenting jar with a clean towel, and secure it with the rubber band. Using a towel to cover the jar ensures that gases can escape, without letting any dirt or bugs get in.

• Let it ferment! Put the jar in an easily accessible area, and keep an eye on it. In about 24 hours you will begin to see air bubbles in the vegetables. This is how you know it’s working. After a few days, the ferment will start to smell sour. Taste it at every stage. This will help you determine how fermented you like your vegetables. Some people like “young” ferments that have only fermented a few days, while others like “mature” ferments that have been fermenting for months. If there is a white layer of “scum” that forms just scrape it off. It’s ok if you don’t get it all. When you like the flavor, remove the towel and smaller jar, put a lid on the fermentation jar and put it in your refrigerator. When the ferment cools down, the fermentation process rapidly slows, and you will be able to enjoy your fermented foods for several weeks or longer.

That’s it! Now you know the secret to unlocking the true potential of your vegetables. To learn more, check out Sandor Katz’s book “Wild Fermentation,” available through Chelsea Green Publishing. Good luck and happy fermenting!

Kaare Melby is social media coordinator for the Organic Consumers Association. Fermented Foods Probiotics

Food Facts by Dr Mercola

 American Wellness, Foods For Wellness
Apr 222014
 

A Fantastic breakdown of Food Facts from A to Z.  Dr. Joseph Mercola has created a Health website very useful for alternative information.

Click on this site and the page will open for you to research most foods from A to Z. Nutritional awareness  made easy.

http://foodfacts.mercola.com/

The 7 Most Alkaline FoodsAlkaline Foods

 

Keep in mind, the more Alkaline (and the less Acidic) the food source, the better for your
overall health and well-being. According to health experts, 75% of your foods should come from
Alkaline sources and 25% can come from Acidic sources. Tip: Try pairing foods for easier digestion
and to promote a healthier balance. For example, consume beans (acid) with broccoli (alkaline).
Get pH Balance Saliva Testing Tape with Dispenser. Get Alkaline Booster pH Protector Drops.

Monitor Your pH Balance Using pH Balance With Saliva Testing Tape
Click here for directions.*

7.0 indicates a neutral pH. Above 7.0 is alkaline. Below 7.0 is acid.

For optimum health, the body should remain in a neutral to alkaline pH state.
With pH Testing Tape, you’ll always know where you are in the acid/alkaline
spectrum. Each dispenser includes 15 feet of tape–enough for hundreds of
tests. The easy-to-read, color-coded chart makes it easy to get a fast, accurate
reading every time. For use with bodily fluids only. pH tape can test saliva and urine.

Medium Chain Triglycerides (MCTs) (Good Fat) Medicine

 American Wellness, Foods For Wellness
Aug 092013
 

palmkernel-oilnfat Remove Plaque Build-Up in Arteries

MEDIUM CHAIN TRIGLYCERIDES (MCTs) Overview Information Coconut Oil

Medium chain triglycerides (MCTs) are partially man-made fats. The name refers to the way the carbon atoms are arranged in their chemical structure. MCTs are generally made by processing coconut and palm kernel oils in the laboratory. Usual dietary fats, by comparison, are long-chain triglycerides. People use MCTs as medicine.

MCTs are used along with usual medications for treating food absorption disorders including diarrhea, steatorrhea (fat indigestion), celiac disease, liver disease, and digestion problems due to partial surgical removal of the stomach (gastrectomy) or the intestine (short bowel syndrome).

MCTs are also used for “milky urine” (chyluria) and a rare lung condition called chylothorax. Other uses include treatment of gallbladder disease, AIDS, cystic fibrosis, Alzheimer’s disease, and seizures in children.

Athletes sometimes use MCTs for nutritional support during training, as well as for decreasing body fat and increasing lean muscle mass.

MCTs are sometimes used as a source of fat in total parenteral nutrition (TPN). In TPN, all food is delivered intravenously (by IV). This type of feeding is necessary in people whose gastrointestinal (GI) tract is no longer working.

Intravenous MCTs are also given to prevent muscle breakdown in critically ill patients.

Other Names:

Propanetriol Trioctanoate, AC-1202, Acide Caprique, Acide Caproïque, Acide Caprylique, Acide Laurique, Capric Acid, Caproic Acid, Caprylic Acid, Caprylic Triglycerides, Lauric Acid, MCT, MCT’s, MCTs, Medium-Chain Triacylglycerols, Medium-Chain Triglycerides, TCM, Triacylglycérols à Chaîne Moyenne, Tricaprylin, Triglycérides à Chaîne Moyenne, Triglycérides Capryliques, Triglicéridos de Cadena Media (TCMs), Trioctanoin.

How does it work?

MCTs are a fat source for patients who cannot tolerate other types of fats. Researchers also think that these fats produce chemicals in the body that might help fight Alzheimer’s disease.

MCTs is the abbreviation for a type of fat called medium-chain triglycerides. Most of the fat found in your food is made of long-chain triglycerides. The length of the molecules of the fat you eat affects how fat acts in your body. MCTs are routinely added to the diet of epileptic patients because they can help prevent seizures. However, most Americans do not consume a lot of MCTs because they are only found in very specific foods.

MCTs in FoodCoconut Oil Unrefined

The main natural source of MCTs in foods is coconut, especially in coconut oil. Palm kernel oil, which should not be confused with palm oil, is also a big source of MCTs. Butter is also a source of MCTs, but to a smaller extent compared to coconut and palm kernel oil. MCTs, mainly from coconut oil, can be extracted and concentrated to produce MCT oil, which are available in most health food stores. Human milk is rich in MCTs and this is why concentrated sources of MCTs are commonly added to infant formulas.

Bonus: The health benefits of red palm fruit oil can be achieved by incorporating only 1-2 tablespoons into your daily diet.

 

Red Palm Fruit Oil vs. Palm Kernel OilRed Palm Fruit Oil

Regarded as a sacred healing food by many civilizations, including the ancient Egyptians, crude or virgin red palm fruit oil should be regarded as one of the most nutritious edible oils in the world. It is not to be confused with palm kernel oil. It is derived from the fruit of the oil palm tree (Elaeis guineensis) and is referred to as “red palm oil” because of its rich dark red color in its unprocessed natural state. Palm kernel oil is derived from the seed or the kernel.Red Palm Oil Label

 

At room temperature, this semi-solid oil seems as likely as lard to clog your arteries. But what might shock you to learn, as it has equally stunned researchers, is that although red palm fruit oil is indeed high in saturated fat, it actually protects against heart disease. Saturated fats behave like a thick molasses through the cardiovascular system, eventually contributing to plaque (atherosclerosis). But studies show that adding palm oil into the diet can remove plaque build-up in arteries and, therefore, reverse the process of plaque and prevent blockages. In fact, studies funded by the National Institutes of Health (NIH) have shown that a natural form of vitamin E called alpha tocotrienol, which is the form found in high amounts in red palm fruit oil, can help reduce the effects of stroke by 50% by protecting your brain’s nerve cells.

Removing plaque is not the only way red palm oil may protect against strokes and heart attacks. Red palm oil can also improve cholesterol values and also helps maintain proper blood pressure. Science now understands that inflammation in the artery lining is what warrants cholesterol to deposit in the first place. So, it makes sense that the protective effects come from the high antioxidant, anti-inflammatory content of the red palm oil which works to quench free radicals and keep inflammation under control.

Palm fruit oil contains mainly palmitic and oleic acids and is about 50% saturated, while palm kernel oil contains mainly lauric acid and is more than 89% saturated. The general assumption that kernel oil and palm fruit oil are one in the same may have lead to one of the greatest oversights in modern nutrition. The stigma attached to the kernel has kept the fruit in the dark – at least until now. Virgin organic sustainable red palm fruit oil is otherwise a bona fide miracle food.Red Palm Oil Chart

 

Palm kernel oil does not convey the same health benefits that Red Palm Fruit Oil does. The health benefits are only achieved due to the red color of the palm fruit oil that is attributed to its high content of carotenes, which include beta-carotene and lycopene. These powerhouse antioxidant nutrients are the same ones that give tomatoes and carrots and other fruits and vegetables their rich red and orange colors. What may shock you is that red palm fruit oil contains more than tomatoes or carrots. Red palm fruit oil is also densely packed with numerous tocotrienols – a powerful form of vitamin E.

MCTs and Weight

MCTs are metabolized differently compared to the long-chain triglycerides found in vegetable oils and animal fats. When you eat foods containing MCTs, these fats can bypass many digestive steps and go straight to your liver. Compared to other fats, MCTs are burned for energy by your body and not stored as fat, as explained by Dr. Mary G. Enig, a biochemist, in his book “Know Your Fats.” Moreover, MCTs provide slightly less calories compared to other fats, in addition to reducing your appetite and increasing your metabolism, which are all important factors that can contribute to a healthier weight.

MCTs and Other Properties

Once you ingest MCTs, they can have anti-microbial properties in your body. MCT-rich foods can help protect you against viruses, bacteria and parasites. Studies have also indicated a role for MCTs in slowing aging, improving physical performance, boosting immunity, lowering blood sugar levels and preventing heart diseases, according to “Nutrition Reviews.”

MCTs in Your Diet

To include more MCTs in your diet, use coconut oil instead of your usual fats and oils. Virgin coconut oil is less chemically processed and has a pleasant coconut flavor that can enhance many dishes. Use coconut oil to cook your eggs, vegetables and meat. You can also substitute oils and margarine for coconut oil when baking muffins, granola bars and cookies. You can even add coconut oil to your green tea if you like. Fresh coconut meat, unsweetened dessicated coconut, coconut milk, coconut butter and coconut cream also provides MCTs, but in smaller quantities compared to coconut oil. Talk to your physician before making major changes to your diet or attempting to treat any health conditions.

Read more: http://www.livestrong.com/article/517455-which-foods-contain-mcts/#ixzz2bEFRxTiK

http://www.hybridrastamama.com/2012/08/333-Uses-For-Coconut-Oil.html

 

Blood Thinning/Thickening Alternatives

 American Wellness, Foods For Wellness, Wellness Solutions
Mar 102013
 

Blood Thinning FoodsFoods for the blood

from Nutra Legacy

– updated article with new information

Home » Cardiovascular Health » Human Circulatory System » Natural Blood Thinners

A Blood thinner is something that prevents the platelets in the blood from forming clots. A blood thinner is also referred to as an anti-coagulant. Platelets, also known as thrombocytes, are cells in the blood which are colorless and which make the blood clot. They clump together to prevent blood loss by creating plugs when holes in blood vessels form. Good Fat (HDL) helps keep the plugs smooth and prevent plaque from building up. Interestingly, the cholesterol in high density lipoprotein (HDL) would have a role in protecting the cardiovascular system, which it is known as “good cholesterol”.

There are many blood thinning foods available in your local food store. However, it is important to remember that they may not be suitable for everyone. For instance, if you were prescribed anticoagulant (blood thinning) medications, you probably should not take in too many blood thinning foods in addition to the drugs, as they may cause serious complications or damage to your health.

COUMADIN (warfarin sodium) is an anticoagulant that acts by inhibiting vitamin K-dependent coagulation factors. Discovered when cows were dying from bleeding to death from eating spoiled sweet clover and it then was synthesized into a blood thinner.(WARF, for Wisconsin Alumni Research Foundation)

If you want to wean yourself off blood thinner drugs, introduce foods that will slowly replace your blood thinning needs. Nutritional awareness develops your willpower to adjust the foods you need to maintain healthy blood. Be pro active when getting blood tests. See how slowly replacing less dosage of drugs to consuming more of the right foods maintain your normal blood viscosity. Not all liquids are the same. Some are thin and flow easily, while others are thick and gooey.  A liquid’s resistance to flowing is called its viscosity.

If you want to make your blood thinner, the main thing to do is decrease your fat and protein consumption. Also, it’s important to take Salicylates, which are aspirin-like substances. They are necessary because they prevent the absorption of vitamin K, which plays a huge role in the blood clotting process.

Vitamin K …  and foods that thicken the blood

Vitamin K is required for your platelet cells to become “sticky,” which means their tendency to aggregate together and form blood clots in response to breached blood vessels. Without enough vitamin K, the coagulation cascade is slow to develop, which leads to increased clotting times, easy bruising, nosebleeds and heavy menstruation, as cited in “Biochemistry of Human Nutrition.” Blood-thinning medications work by inhibiting the actions of vitamin K. Excellent natural food sources include spinach, broccoli, Brussels sprouts, Swiss chard, avocado, kiwi, egg yolks, most meats, some cheeses ( Gouda) and some vegetable oils, such as organic coconut oil  and olive oil.

Read more: http://www.livestrong.com/article/470290-natural-foods-that-will-help-thicken-blood/#ixzz2N6Cl0jEc

Blood coagulation and iron also seem to have a yin-yang relationship. People who have iron deficiency anemia have an increased platelet count. Nutritional awareness gives you the ability to balance blood coagulation.

Certain supplements and foods are known to thin blood. Usually, they can be divided into four groups:
• Foods with high amounts of Salicylates (such as aspirin and like substances)
• Supplements containing vitamin E.

• Omega-3 fatty acids   (in a ratio 3-1 Omega 6 & 3)
• Additional groups (selected foods with compounds that thin blood)

Vitamin E is another wonderful natural blood thinner. It is a vitamin that is fat-soluble, so it helps prevent the essential vitamin A and essential fatty acids from oxidation in the cells. It also stops the body tissues from breaking down. Vitamin E can be found in various food groups, such as walnuts, almonds, hazelnuts, pistachios, and peanuts, soy, vegetable oils like canola, peanut, corn, sesame, sunflower, cottonseed, palm, and rice bran oil. Vitamin E is also found in lentils, chickpeas, rice, wheat, oats, and northern beans. Oil that has been extracted from wheat germ is also a wonderful source of vitamin E.
• Omega-3 fatty acids: Purslane’s “claim to fame” is that it is the most concentrated source of omega 3 of any green vegetable. You likely think of fish when you think of sources of omega 3 fatty acids; very few other foods and even fewer vegetables have significant amounts of omega 3. One cup of purslane leaves can contain up to 400 mg of omega 3 alpha-linolenic acid. Purslane also contains EPA and DHA, which are the long-chain omega 3 fatty acids often associated with fish oil.

Purslane (Omega 3)

Read more: http://www.livestrong.com/article/430812-purslane-omega-3-acids/#ixzz2N6Fex6up
• Additional groups (selected foods with compounds that thin blood)

Some other blood thinning foods include: organic coconut oil, olive oil, onions, garlic, artichoke, eggplant and jicama.   Pomegranate juice is also an excellent blood thinner. Research was conducted which showed that pomegranate juice promotes blood flow through the body to the heart. It also decreases the amount of plaque in the arteries, lowering the level of “bad” cholesterol in the blood, and at the same time increasing “good” cholesterol levels.

Foods that are generally high in Salicylates include: Salicylates

• many types of spices and flavorings (oregano, cinnamon, paprika, licorice, ginger, turmeric, peppermint, dill, thyme, as well as curry powder and cayenne pepper). Besides, research shows that cayenne pepper reduces blood cholesterol levels.
• most fruits (grapes, raisins, oranges, cherries, strawberries, blueberries, cranberries, tangerines and prunes)
• nuts  (walnuts, almonds, hazelnuts, pistachios, and peanuts)
• some other salicylate-rich foods (wine, chewing gum, peppermints, vinegar, honey, orange juice, cider, broccoli, avocados, cauliflower, brussels sprouts, wild carrot, wild lettuce, and cabbage).

For the original story, and further information on blood thinning foods, click here

http://www.everydaywithadhd.com.au/user-assets/info_sheets/salicylate_food_chart.pdf    Salicylate Food Chart
Back to top

Disclaimer: Here at WellnessWillpower.Com we offer all information not to be taken as medical advice. Products mentioned are not intended to diagnose, treat, cure, or prevent any disease.

Exercise your Chemical Self Willpower

 Foods For Wellness, Recipes For Wellness
Dec 302012
 

27 Foods You Should Never Buy Again

Cross these items off your grocery store list—whether they’re rip-offs, fakes, drastically unhealthy, or just plan gross, here are the 27 foods you should never buy again. Make moderation a part of your Willpower and enjoy your Wellness. Instead, stick with whole foods that are as close to nature as possible, including HDL-fat foods grown the way nature intended, and your body will respond surprisingly well.  Avocados and Organic unrefined Coconut Oil are excellent examples. Click this post for more on proper food combining: http://wellnesswillpower.com/wellness/2012/08/24/no-inflamation-or-bloating-when-you-properly-combine-food/

 From Dollar Savvy with additional reporting by Rachel Hofstetter
  
 
© Michael Blann/Digital Vision/Thinkstock

Parmigiano–Reggiano cheese

A few shavings of nice cheese on top of pasta or vegetables can take a simple dish from good to great—but you don’t have to fork out $22 a pound for the famous stuff. Instead, look for varieties like Pecorino Romano and SarVecchio, which offer the same flavor at half the price.

 
 

© Jupiterimages/Comstock/Thinkstock

Smoked and Cured Meats

From fancy charcuterie to “dime a dog” night, pass on cured meats in any form—they’ve been linked to cancer, disease, high blood pressure, and migraines. Plus they’re packed with artery-clogging grease: regulations allow up to 50% (by weight) of fresh pork sausage to be fat.  

 

© Ryan McVay/Photodisc/Thinkstock

“Blueberry” flavored items

Ahh, blueberries…now in everything from your breakfast cereal to muffins, granola bars, and sauces—or are they? Turns out that most of the blueberry-flavored items on grocery store shelves don’t feature a single actual berry, just artificial blueberry flavor. Buy your own berries and add them to plain cereal for a real health boost. 

 

© iStockphoto/Thinkstock

Multi-grain bread

This is junk food masquerading in a healthy disguise. Check the ingredient list to make sure whole wheat is the first, and main, ingredient—otherwise, you’re just getting a few grains mixed into regular white bread. Better yet, forgo the bread and enjoy straight-up barley, brown rice, quinoa, or steel-cut oats.

 

© iStockphoto/Thinkstock

 Reduced fat peanut butter

When companies take out the fat, they have to add something back in to make the food taste delicious. In this case, it’s lots of extra sugar—and who wants that? Instead, spread regular peanut butter on your sandwich for more of the good fats and protein without fake sweetness. Organic peanut butter with nothing added tastes great.

 
 

© iStockphoto/Thinkstock

Bottled tea

Brew your iced tea at home and you’ll save both big bucks and your waistline—bottled teas can have more grams of sugar than a soda or slice of pie.  

 

© iStockphoto/Thinkstock

 Tomato-based pasta sauces

A jar of spaghetti sauce typically runs $2 to $6. The equivalent amount of canned tomatoes is often under $1. Our suggestion: Make your own sauces from canned crushed tomatoes or fresh tomatoes — particularly in the summer, when they are plentiful, tasty, and cheap. The easiest method is to put crushed tomatoes (canned or fresh) into a skillet, stir in some wine or wine vinegar, a little sugar, your favorite herbs, and whatever chopped vegetables you like in your sauce — peppers, onions, mushrooms, even carrots — and let simmer for an hour. Adjust the flavorings and serve. Even easier: Coat fresh tomatoes and the top of a cooking sheet with olive oil and roast the tomatoes for 20 to 30 minutes at 425˚F before making your stove-top sauce.  

 

© iStockphoto/Thinkstock

 Swordfish

Large bottom-feeder fish such as tuna, shark, king mackerel, tile-fish, and especially swordfish are high in mercury. Choose smaller fish, like flounder, catfish, sardines, and salmon instead.  Personally I would rather get my protein and omegas from plants.

 

© Stockbyte/Thinkstock

 Energy drinks

Stick to a cup of coffee for your afternoon boost. Seemingly harmless caffeinated beverages are often sugar bombs—and the FDA has received numerous reports linking brands like 5 Hour Energy and Monster Energy to heart attacks, convulsion, and even death.

 

 

© iStockphoto/Thinkstock

 Gluten-free baked goods

If you aren’t diagnosed with celiac disease or a gluten intolerance, keep in mind that gluten-free doesn’t necessarily mean healthy—and gluten-free baked goods like bread, cookies, and crackers often are packed with more refined flours, artificial ingredients, and sugar than traditional baked goods. Plus, they can cost up to twice as much as you’d normally spend.  

 

© iStockphoto/Thinkstock

 Flavored non-dairy milks

Vanilla-eggnog-caramel soy milk doesn’t win you any points in the health department—and it definitely won’t help your grocery receipt bottom line. If you prefer non-dairy milks for personal dietary reasons, buy unsweetened versions. And if you’re just trying to eat healthfully, skim milk should be just fine.

 

© iStockphoto/Thinkstock

 Foods made of Wood

Take a look at the ingredient list for your high-fiber cereal or snack bar, and you’ll probably see an ingredient called “cellulose.” Turns out that cellulose is a code word for “wood pulp.”Food manufacturers use it to extend their products and add fiber, so it looks like you’re getting more food. But really you’re just left with a mouthful of wood shavings. You can taste the difference between a can of shaker parmesan with cellulose extender added and a real block of parmesan.

 

© iStockphoto/Thinkstock

 White rice

Skip the refined grains and go for whole: a 17% higher risk of diabetes is associated with eating five or more servings of white rice per week, compared to eating white rice less than once a month. Skip the refined grains and go for whole grain brown rice.  

 

© iStockphoto/Thinkstock

‘Gourmet’ frozen vegetables

Sure, you can buy an 8-ounce packet of peas in an herbed butter sauce, but why do so when you can make your own? Just cook the peas, add a pat of butter and sprinkle on some herbs that you already have on hand. The same thing goes for carrots with dill sauce and other gourmet veggies.
  

 

© iStockphoto/Thinkstock

Microwave sandwiches

When you buy a pre-made sandwich, you’re really just paying for its elaborate packaging — plus a whole lot of salt, fat, and unnecessary additives. For the average cost of one of these babies ($2.50 to $3.00 per sandwich), you could make a bigger, better, and more nutritious version yourself.

 

© iStockphoto/Thinkstock                                  
 

Premium frozen fruit bars

At nearly $2 per bar, frozen ‘all fruit’ or ‘fruit and juice’ bars may not be rich in calories, but they are certainly rich in price. Make your own at home — and get the flavors you want. To make four pops, just throw 2 cups cut-up fruit, 1 tablespoon sugar, and 1 teaspoon lemon or lime juice into a blender. Cover and blend until smooth. You might wish to add 1 to 2 tablespoons of water so the final mix is a thick slush. Pour into 4-ounce pop molds or paper cups, insert sticks, and freeze until solid.

 
 
 

© Eising/Photodisc/Thinkstock

 

Boxed rice ‘entree’ or side-dish mixes

These consist basically of rice, salt, and spices — yet they’re priced way beyond the ingredients sold individually. Yes, there are a few flavorings included, but they’re probably ones you have in your pantry already. Buy a bag of rice, measure out what you need, add your own herbs and other seasonings, and cook the rice according to package directions.

© iStockphoto/Thinkstock

 Energy or protein bars

These calorie-laden bars are usually stacked at the checkout counter because they depend on impulse buyers who grab them, thinking they are more wholesome than a candy bar. Unfortunately, they can have very high fat and sugar contents and are often as caloric as a regular candy bar. They’re also two to three times more expensive than a candy bar. If you need a boost, a vitamin-rich piece of fruit, a yogurt, or a small handful of nuts is more satiating and less expensive.

 
© iStockphoto/Thinkstock

 Spice mixes

Spice mixes like grill seasoning and rib rubs might seem like a good buy because they contain a lot of spices that you would have to buy individually. Check the label first: We predict the first ingredient you will see on the package is salt, followed by the vague ‘herbs and spices.’ Look in your own pantry, and you’ll probably be surprised to discover just how many herbs you already have on hand, and you can improvise as much as you want.

 

 

© iStockphoto/Thinkstock

 Powdered iced tea mixes or prepared flavored iced tea

Powdered and gourmet iced teas are really a rip-off! It’s much cheaper to make your own iced tea from actual (inexpensive) tea bags and keep a jug in the fridge. Plus, many mixes and preparations are loaded with high fructose corn syrup and other sugars, along with artificial flavors. To make 32 ounces of iced tea, it usually takes 8 bags of black tea or 10 bags of herbal, green, or white tea. If you like your tea sweet but want to keep calories down, skip the sugar and add fruit juice instead.

 
 
© iStockphoto/Thinkstock

 Bottled Water

Bottled water is a bad investment for so many reasons. It’s expensive compared to what’s coming out of the tap, its cost to the environment is high (it takes a lot of fossil fuel to produce and ship all those bottles), and it’s not even better for your health than the stuff running down your drain.

Even taking into account the cost of filters, water from home is still much cheaper than bottled water, which can run up to $1 to $3 a pop.

If you have well water and it really does not taste good (even with help from a filter), or if you have a baby at home who is bottle-fed and needs to drink safe water, buy jugs of distilled or ‘nursery’ water at big discount stores. They usually cost between 79 cents and 99 cents for 1 gallon (as opposed to $1.50 for 8 ounces of ‘designer’ water). And you can reuse the jugs to store homemade iced tea, flavored waters, or, when their tops are cut off, all sorts of household odds and ends.

© iStockphoto/Thinkstock

 Salad kits

Washed and bagged greens can be a time-saver, but they can cost three times as much as buying the same amount of a head of lettuce. Even more expensive are ‘salad kits,’ where you get some greens, a small bag of dressing, and a small bag of croutons. Skip these altogether. Make your own croutons by toasting cut-up stale bread you would otherwise toss, and try mixing your own salad dressing.

 
 
© iStockphoto/Thinkstock

 Individual servings of anything

The recent trend to package small quantities into 100-calorie snack packs is a way for food-makers to get more money from unsuspecting consumers. The price ‘per unit’ cost of these items is significantly more than if you had just bought one big box of cheese crackers or bag of chips. This is exactly what you should do. Buy the big box and then parcel out single servings and store them in small, reusable storage bags.

 

 
© iStockphoto/Thinkstock

 Trail mix

We checked unit prices of those small bags of trail mix hanging in the candy aisle not that long ago and were shocked to find that they cost about $10 a pound! Make your own for much, much less with a 1-pound can of dry roasted peanuts, 1 cup of raisins, and a handful of almonds, dried fruit, and candy coated chocolate. The best part about making your own? You only include the things you like. Keep the mixture in a plastic or glass container with a tight lid for up to 3 weeks.

© iStockphoto/Thinkstock

 ‘Snack’ or ‘lunch’ packs

These ‘all-inclusive’ food trays might seem reasonably priced (from $2.50 to $4.00), but you’re actually paying for the highly designed label, wrapper, and specially molded tray. They only contain a few crackers and small pieces of cheese and lunch-meat. The actual edible ingredients are worth just pennies and are filled with salt.

 

 

© iStockphoto/Thinkstock

 Gourmet ice cream

It’s painful to watch someone actually pay $6 for a gallon of designer brand ice cream. Don’t bother. There’s usually at least one brand or other on sale, and you can easily dress up store brands with your own additives like chunky bits of chocolate or crushed cookie. If you do like the premium brands, wait for that 3-week sales cycle to kick in and stock up when your favorite flavor is discounted.

 

© iStockphoto/Thinkstock

Pre-formed meat patties

Frozen burgers, beef or otherwise, are more expensive than buying the ground meat in bulk and making patties yourself. We timed it — it takes less than 10 seconds to form a flat circle and throw it on the grill. Also, there’s some evidence that pre-formed meat patties might contain more e. coli than regular ground meat. In fact, most of the recent beef recalls have involved pre-made frozen beef patties.

This list is a great example for you to exercise Wellness Willpower.  To your Health……. Walk On

TOP OF PAGE

 

The ABC’s to Z’s of teaching Nutrition to your kids

 American Wellness, Foods For Wellness
Oct 182012
 

The ABC’s to Z’s of teaching nutrition

Post Submitted by Anonymous on Ask Dr Sears Website on Sat, 05/21/2011

  • Family Nutrition
  • First a message from WellnessWillpower:
  • The mass media present both good and bad information about nutrition. Teach your children to recognize the difference. Television, magazines, and even the Internet have a powerful influence on children. Discuss with your child how to tell the difference between truthful information and manipulative advertising. When you see sound nutritional information on TV, share it with your child and use it as a springboard for teaching. The best habit is teaching by example with proper education in Food Combining. Kids will pick up on your habits at an early age. Learn good nutritional habits by referencing WellnessWillpower/No Inflammation Or Bloating When You Properly Combine Food.

 

A:  IS FOR ACCESSIBILITY

NUTRITIP

 

You control the food that comes into the house. Make sure the good food you want your children to appreciate is child accessible.

The saying, “caught, not taught” certainly applies to teaching nutrition to kids. More powerful than any amount of talking about nutrition is the example you set in your home. Give new meaning to “fast foods.” Make nutritious foods readily available for your children. Plan to have fresh foods within easy reach, so that when they’re hungry and foraging for something to eat, it’s easy for them to help themselves! If you want to control the serving size, consider pre-packaging healthy snacks in plastic sandwich bags. Ideas for accessible snacks:

  • A raw vegetable tray kept in the refrigerator at children’s eye level
  • A tempting assortment of fresh fruits washed and ready to eat in a fruit bowl – or cut up in bite-size pieces in the refrigerator, ready to eat.
  • A special place in your cupboard or pantry for “kid’s snack attacks.” It may include popcorn, whole-grain crackers, bread sticks, rice cakes or raisins.
  • A pre-mixed snack that includes a variety of cereals, pretzels, and dried fruit. And, have fun keeping the best foods, not only available, but accessible!

A:   IS ALSO FOR AMBIANCE

NUTRITIP

Create a positive environment for eating at the breakfast, lunch, and dinner table!

Create a pleasant, supportive and unhurried environment in which your children can enjoy healthy foods. Meal and snack times should be happy times. If there is enjoyable, light conversation and relaxing background music playing, it is more likely that appetites and dispositions will be good. To lighten moods and facilitate pleasant conversation, ask each family member to share one positive thing that happened that day. Appetites are likely to be poor if parents are impatient with children’s behavior, if mealtime is a platform for discipline or criticism, or the T.V. is on. So, set the stage! Create the mood – and set your kids up to enjoy their meal times. And by all means, enlist their help!

  • Pick kid-friendly, ethnic meal themes, such as Mexican or Italian
  • Make special name tags or table decorations
  • Pick some flowers from the garden (or at the florist or grocery store) for the dinner table, and/or light candles.
  • Use special dishes – paper plates for a picnic atmosphere, the best China for mom’s birthday. When you involve your children in the meal planning and give them choices, they are more likely to have a good attitude toward eating and eat the foods best for them.

B:   IS FOR BOOKS

NUTRITIP

Read picture books about nutrition and then discuss them. Read recent posts on WellnessWillpower.com

Choose books at the library or bookstore that weave a good message about nutritious and adventuresome eating into the story line. Discuss what you read. Ask questions along the way. Did the character learn and eat the food that was good for them? What foods are good for you?

Try these favorites:

  • Bread and Jam for Frances, By Russell Hoban, 1993, HarperCollins
  • Bread is for Eating, By David & Phillis Gershator, 1995, Henry Holt and Company
  • Green Eggs and Ham, By Dr. Seuss, 1960, Random House
  • Picky Nicky, By Cathy East Dubowski, 1996, Grosset & Dunlap
  • The Berenstain Bears and Too Much Junk Food, By Stan & Jan Berenstain, 1985, Random House
  • The Carrot Seed, By Ruth Krauss, 1945, Harper & Row
  • The Very Hungry Caterpillar, By Eric Carle, 1969, Philomel Books
  • What Happens to your food?, By Alastair Smith, 1997, Usborne

A useful and fun workbook is: How to Teach Nutrition to Kids by Connie L. Evers, 24 Carrot Press, 1995.

C:   IS FOR COPY CAT!

NUTRITIP

You are your child’s first nutrition teacher. Would you want your kids to copy your eating habits?

Kids will copy your food habits. Do you eat nutritious foods? Set an example by being a good role model. If children see their parents enjoying nutritious food, they are more likely to do so, too, as children and as adults. Kids will pick up on your habits at an early age. If what you do does not mirror what you say, you will likely hear little voices asking, “Mommy, why are you eating that when you said I couldn’t have it?” If a family member, such as grandma or uncle, is on a special diet for health reasons, talk with your children about why this person eats certain foods and not others, and how the diet helps this special someone stay healthy. Model the positive value of good nutrition, and children will eventually begin to see that consistent daily choices translate into health and happiness.

Don’t expect your child to like a food just because you do. Use a small helping of peer pressure to get your child to eat. If your child is going through a food-refusal stage, invite over peers with adventuresome palates, kids who like to eat new and wholesome foods. Monkey does what monkey sees.

D:   IS FOR DISCOVERY ON A FIELD TRIP

NUTRITIP

Make learning nutrition fun by packing up the kids and discovering good food on a field trip!

There are many places to learn about good food right in your own community. Try one of these ideas when you need to get out of the house:

  • Visit a grocery store and have your child help pick out produce and other items on your grocery list. Talk about the nutritious and not-so-nutritious foods you see. (HINT: feed your child and yourself before you go!)
  • Lay ground rules so that your child knows what to expect, such as the need to stay in the cart, what snacks are acceptable, and no begging for toys or candy.
  • Take a behind-the-scenes tour of a grocery store. Many stores will arrange a tour for children of the different areas of the store, including delivery docks, meat counter, bakery, and produce.
  • Visit an orchard or farm where fruits and/or vegetables are grown. Perhaps the children can pick fresh strawberries or apples. They’ll have fun eating the fruit they pick.
  • Visit a nursery and look at the different fruit trees and vegetable plants.
  • If you’re planning a garden, let your children choose the plants or seeds (once you’ve decided on what is appropriate given your climate and soil conditions).
  • Visit a farmer’s market. Many cities have scheduled times that local farmers come into town to sell their produce, plants and flowers. Talk to the farmers about what they’re selling, such as how long did it take to grow? When was this fruit or vegetable picked? What’s a good way to cook and eat it?
  • Visit an animal farm or zoo. Milking and feeding time can be particularly educational. Have the guide explain what the animals eat and why.
  • Visit a bakery or food processing plant and observe how bread is made or other foods are produced.
  • Visit a restaurant or food establishment to view cooking and food preparation. Watch how pretzels are formed, how pies are made, how pasta is cooked, how omelets or waffles are prepared, how pizza is put together.
  • Visit a museum with exhibits on nutrition and health. Children’s museums may have “hands-on” exhibits about food.

E:   IS FOR EDIBLE ART

NUTRITIP

Children love to create. Make some edible art! They can learn about nutrition bite by bite.

Cereal necklace. String O-shaped cereal and dried apples (with holes through the pieces) on a piece of string or dental floss. Have fun wearing it, then snacking on it!

Cottage-cheese cone. Fill an ice-cream cone about two-thirds full with a scoop of cottage cheese, or chicken or tuna salad. Have the child add toppings: finely grated carrots or zucchini, chopped cucumber, or chopped olives. Top it all with a halved cherry tomato.

Breakfast banana split. Cut a banana in half lengthwise and place it in an ice cream bowl (a “banana split” bowl would be ideal). Place two scoops of cooked, cooled oatmeal, made on the “thick” side, in the middle of the bowl. Drizzle lightly with fruit-only jam or apple butter. Add a dollop of yogurt to each scoop. Garnish with fresh strawberries, cherries, and top with chopped nuts or granola.

Pretty pizzas. Use pita bread or English muffins sliced in half. Spread on the tomato sauce, then make a face or design with cheese triangles, sliced olives, strips of bell peppers, and sliced deli meats. Heat in the oven until the cheese starts to melt.

Pancake faces. Decorate pancakes using banana slices for the eyes (with a raisin pupil), raisins for the nose, a thin sliver of cantaloupe for the mouth, yogurt for a beard, and California avocado slices for eye brows.

Fruit caterpillars. Cut up an assortment of fresh fruit (apples, strawberries, grapes, bananas, oranges). Have children skewer a mixed assortment on shish kebob sticks. Serve with vanilla yogurt for the dip.

Cup faces. Put some plain or vanilla yogurt in a plastic cup. Decorate with coconut cut into small pieces for the hair, raisins for the mouth and eyes, and a strawberry nose.

Pepper pots. Kids enjoy stuffing peppers. Take small red, green or yellow bell peppers and cut the top off. Scoop out the insides. Have the child mix cooked rice, beans, corn and chopped spinach. Spoon it into the peppers and sprinkle with grated cheese and seasoned bread crumbs. Bake at 350° for fifteen minutes.

Sandwich characters. Cut out sandwiches with cookie cutters, then decorate with vegetables such as olive pieces for eyes, carrot curls for a smile, and a cherry tomato nose.

Cute cookies. Make whole wheat oatmeal cookies with half the amount of honey instead of sugar and have your child decorate them with sprinkles or raisins.

F:   IS FOR FEEDBACK

NUTRITIP

Children generally seek to please their parents. Dole out praise for making wise food choices and experimenting with new taste sensations.

Positive reinforcement is a very effective technique for modifying behavior. Acknowledging good eating habits with positive feedback will produce lasting positive effects. Praise your child for making good food choices and trying new foods. Resist the temptation to nag or scold for poor choices. Avoid praising your child for cleaning his plate or for how much he eats, since linking approval with overeating can lead to obesity. You can also use a reward system with a sticker chart. If your child eats at least five fruits and vegetables each day, put a sticker on his chart. “After she receives five (or whatever you agree on) stickers, she gets a social reward.

Here are some ways you can acknowledge good eating habits:

  • “I like the way you chose that piece of fruit.”
  • “I’m so proud that you’re learning to make good food choices to help you grow strong and be smart!”
  • “Wow! I see all the food groups on your plate!”
  • “Yummy – those vegetables and fruits are my favorites, too!
  • “You’re such a super helper in the kitchen. We’ll be able to eat dinner much sooner since you helped.”

G:   IS FOR GROW FOODS

NUTRITIP

Let the Food Guide Wheel give your kids a visual description of what they should be eating so they can grow! Teach them about “grow” and “non-grow” foods.

No longer are there just the four food groups you learned about in health class long ago. Now there is a Food Pyramid with five food groups, designed to illustrate the ideal composition of a daily diet, with a new emphasis on foods from plant sources. The Food Pyramid makes it easier to teach children about what foods help them grow and which don’t. (See “Food Guide Wheel“).

  • Help your children make a “Grow Foods” chart for your kitchen. Draw pictures or cut them out of magazines and glue them under “grow” and “non-grow” categories on a piece of poster board.
  • Use another piece of poster board to make your own Food Pyramid. Fill it with pictures of “grow” foods in each category.
  • When dining out and ordering from the menu, ask your kids to pick out Grow vs. Non-Grow foods. Talk about the “grow” and “non-grow” foods you eat at home. Name a “non- grow” food and ask your child to name a “grow” alternative.
  • Make a list of grow and non-grow foods.

(For another “G”, see Grazing – feeding your picky eater).

H:   IS FOR HAPPY BREAKFAST

NUTRITIP

A nutritious breakfast has been proven to improve behavior and learning in school children. Happy breakfast!

Missing breakfast leads to a sad state of affairs. In the morning, the blood sugar is low after a night-long fast. This translates into sluggishness, fatigue, and a low energy state. The body therefore tries to conserve energy – including brain energy! Research shows that children who skip breakfast do more poorly on tests and don’t perform other tasks as well as those who eat breakfast. Problem-solving capabilities are also affected. And, a child who doesn’t eat breakfast may become cranky and out of control by mid-morning.

Here are some basic guidelines to set your children up for a happier day, one that starts with breakfast:

  • Get up early enough to have a relaxed atmosphere at breakfast.
  • Be prepared to “sell” your children on the benefits of breakfast: “It will help you grow, learn, and feel better all morning long.”
  • Choose breakfasts that provide quick energy, as well as sustained energy. Best breakfasts contain protein, plus complex carbohydrates. Include a food high in protein, bread or cereal, a fruit or vegetable, a small amount of fat, and milk or yogurt.
  • If there isn’t enough time for a leisurely breakfast, prepare a “fast” one- dish breakfast that is easy to eat on the run, such as a smoothie made with low-fat yogurt or milk and fresh fruit. Or, mix cottage cheese and fruit (e.g., mandarin oranges from a can) and use it as a spread on mini bagels.
  • Start a Happy Breakfast Club. Provide an incentive for eating breakfast. After a week or a month, reward breakfast eaters with a pass to a “breakfast club” on the weekend. Take the child to a local restaurant that specializes in buffet breakfasts and pick out “grow foods” from the wide selection. Some restaurants have clubs you can join where you can earn a free meal after you eat there a number of times. (See “Breakfasts for Growing Brains“).

I:   IS FOR INTRODUCING NEW FOODS

NUTRITIP

“Try it, you might like it!” Have children (and parents) take turns choosing a new food to introduce to the family.

Don’t fall into a food rut. Try new foods with your family and make it fun. Here are some ideas for introducing new foods:

  • Offer the new food at the beginning of the meal. Serve it alongside at least one known favorite.
  • Offer memberships in the “One-Bite Club.” When children try “just one bite,” they get to celebrate by going out to a family restaurant – one that has a nutritious salad bar, of course.
  • Make sure everyone gets the same new food to sample! Remember that children copy their parents’ example. Put on your happiest face, but don’t overdo it. Your child may see through your theatrics.
  • No grunts, grimaces, or negative comments allowed. More precise descriptions are okay: “sour,” “chewy,” or the always safe “very interesting.”
  • Have children be on the lookout for new vegetables or fruit at the grocery store.
  • Give funny names to food your child is reluctant to try. Be creative, such as broccoli “trees” and tofu “blocks.”
  • Serve food warm, not hot. It’s hard to taste food when your tongue is burnt.
  • Try one new food each week, incorporating different types of foods. By the end of each month, your family could have a new favorite menu!
  • If a child doesn’t want to try a certain food today, revisit it next week or next month. When you do re-introduce it, try preparing it differently, or folding it into a favorite casserole, pasta dish or soup. And, remind your children that as they grow their taste buds change.

J:   IS FOR JUMP, JOG OR JIGGLE!

NUTRITIP

Encourage an active lifestyle for your children and join them as they jump and jiggle! Choose activities that foster family togetherness and family fitness.

Get your children moving by giving them plenty of opportunities not just to play sports, but to stay fit. Children of active parents are more active themselves, so look for ways that you can all exercise together.

  • Jump rope, dance, swim, bike, hike, or otherwise get moving. Balance a good, healthy diet with adequate exercise. Obesity in children is often caused by a sedentary lifestyle. It is often directly correlated to time spent watching television or playing video games.
  • Teach your children how to make food choices based on their activity level. Provide juice after soccer practice and outlaw high-fat snacks during TV time.
  • If the weather is not conducive for outdoor play, put on some music and dance around the house, or get out rhythm instruments and shake ’em!
  • Look for exercise videos to share with your children. One exercise video is called “Workout with Daddy & Me” for ages 3 & up (produced by Family Home Entertainment). It’s fun and can be done as a family exercise program. Our six-year-old, Lauren, will often join in.

K:   IS FOR KALEIDOSCOPE OF COLORS

NUTRITIP

Color is nutritious! Teach your children that a colorful plate means lots of “grow foods.”

What a beautiful array of colors fruits and vegetables have! You can use this eyeful of color to your advantage by teaching your child to choose naturally colorful foods. The brightest colors are found in produce that is in season, fresh, and eaten raw or lightly steamed.

Activities for Kids:

  • Play a color-matching game. What’s in the reds? Why is it good for you?
  • When you’re in the supermarket’s produce section, send your children out on a color-finding mission. Assign one child orange and green, and another child gets the job of choosing two yellows! This can also be an excellent way of introducing new foods and getting variety into the family diet.
  • When you serve fruits and vegetables, ask your children what vitamins and minerals they are high in, and why these are good for them.
  • Have children color the fruits and vegetables on the sheet. Then have them draw lines and match the color to the correct group of vegetables and fruits.
  • Have children draw pictures of food on paper plates. Are all the food groups represented? Use colorful markers.
  • Ask your children what color foods they ate today. Talk about each food and its color. “Did you eat your yummy yellows and great greens today?”
  • Create a “rainbow lunch,” a tray of colorful foods cut into bite-sized servings.
  • Kids remember colors. To get your children to appreciate the nutrient value of foods, teach them that colors mean healthy foods, or, in kid-language, “grow foods.” Remind them: “Did you get your reds today?”

WHAT DO THE COLORS ON YOUR PLATE MEAN?

Color Foods Nutrients Why They’re Good for You
Yellow Pumpkin, sweet potatoes, cantaloupe, apricots, carrots Vitamin A
Folic Acid
Fiber
Beta carotene		 Helps kids grow
Helps kids see better (improves weak eyesight)
Good for their skin (promotes healthier skin)
Green Broccoli, leafy green vegetables (e.g., kale, bok choy, collard greens) Vitamin A
Folic Acid
Fiber		 Helps kids grow
Helps kids see better (improves weak eyesight)
Red Strawberries, watermelon, Tomatoes Vitamin C
Fiber
Lycopene		 Keeps kids healthy
Helps make boo-boos heal faster
Orange Oranges, grapefruit, cantaloupe Vitamin C
Fiber		 Keeps kids healthy
Helps make boo-boos heal faster

HEALTH COLORS

Colors Food Sources Nutrients Health Benefits
Red tomatoes
tomato sauce
ketchup
watermelon
pink grapefruit
guava juice
red peppers		 lycopene
beta carotene
vitamin C		 Lycopene is a potent antioxidant and is one of the top ten anticancer carotenoids. It has been linked to reductions in the risk of prostate cancer. Anthocyanins have anti- cancer properties. Red peppers contain much more beta carotene (and more vitamin C ) than green peppers.
Pink pink grapefruit lycopene
beta carotene		 Like lycopene, beta carotene is an antioxidant that is good for the eyes. It also reduces the risk of cancers and cardiovascular disease.
Orange or deep yellow apricots and peaches
(especially dried)
sweet potato
carrots
pumpkin
winter squash
mango
yellow peppers		 beta carotene
vitamin C		 Some orange/yellow vegetables, such as pumpkin and summer squash contain the phytonutrient, lutein, which helps protect against degeneration of eye structure with aging. Carotenoids, like beta carotene , are the phytos that protect plants from sun damage. Perhaps they do the same for humans.
Dark green kale, other “greens”
asparagus
watercress spinach
broccoli
parsley, fresh
dill, fresh
romaine lettuce
zucchini
green peppers		 beta carotene Dark green foods are rich in antioxidants.
Blue or dark purple blueberries
bilberries
cherries
grapes
red wine
plums
purple cabbage		 anthocyanin The pigment anthocyanin has anti-cancer properties.
Black or dark red black beans
kidney beans		 Calcium
Iron		 Black beans are higher in fiber and calcium; red beans contain slightly more iron.

L:   IS FOR LEARNING ACTIVITIES

NUTRITIP

Make learning nutrition fun and games! All you have to say is, “Let’s play a game,” and the kids will come running!

Experienced teachers know that games are a great way to learn, much more effective than lectures and quizzes. Here are some games to try at home:

  • Food flash cards: Have children cut out pictures of foods from magazines or newspapers. Glue the pictures onto an index card, then glue the cards to Popsicle sticks (easier for children to grasp). Have the children take turns holding up a card. Younger children can tell which food group the food belongs in on the Food Pyramid. Older children can tell what nutrients are found in food.
  • You can use these food flash cards for other games, too. Try food group versions of “Go Fish” or “Old Maid” or cut the cards in two pieces to play matching or memory games.
  • Try the shiny penny experiment. The phosphoric acid in soft drinks is strong enough to remove the corrosion from a coin. Leave a “dirty” penny in a glass of soda overnight to show your kids what soda can do to their tummies and teeth. Do they really want that stuff in their bodies?

M:   IS FOR MEDIA

NUTRITIP

The mass media present both good and bad information about nutrition. Teach your children to recognize the difference.

Television, magazines, and even the Internet have a powerful influence on children. Discuss with your child how to tell the difference between truthful information and manipulative advertising. When you see sound nutritional information on TV, share it with your child and use it as a springboard for teaching. If a delicious citrus salad flashes on television, you can say, “Wow, those oranges look delicious! The ad says they have Vitamin C! Do you know what Vitamin C is good for?” If a news program describes a new study on diet and health, talk about it with your child. Point out how ridiculous many commercials are. “Did you see that thin little boy? The ad says he grew up to have a lot of muscles just because he drank that protein drink. That company really wants you to believe that kids your age will get muscles like that from their product. Do you think some kids will believe this ad? Be an ad-buster. While watching at least one hour of children’s programming on a T.V. network, such as Fox or Nickelodeon, that has food commercials targeted at children, tally up all the different foods advertised. Write down these foods and analyze their nutritional value. Share your findings with your children.

N:   IS FOR NUTRITION LABELS

NUTRITIP

What’s in your food? Knowing how to read a nutrition label is a valuable skill for children.

Older children can learn to read and interpret nutrition labels. Comparing labels on different products is a particularly good exercise for kids. (Serving size and percentage of daily values are based on figures for adults, so this information may not apply to children.) Try comparing two different boxes of cereal, or examine junk food labels and compare these with more nutritious alternatives. Point out how much fat is in the junk food and how much fiber is in the nutritious cereal. Show your child how to be a sugar detective by checking the ingredients list. Look for foods in your pantry or refrigerator that are high in iron or vitamin C. Another “N” activity is the nibble tray (See Nibble Tray).

O:   IS FOR OPPORTUNITIES IN THE KITCHEN

NUTRITIP

Give your child opportunities to learn about food by helping out in the kitchen. Kids will be more likely to eat what they have helped cook.

How could getting your child to help out in the kitchen have anything to do with teaching nutrition? One study published in Journal of Nutrition Education analyzed mothers’ reports of their three-year-olds’ involvement in food-related activities and found that children who were more involved in these activities scored significantly higher on nutrition awareness tests. Following are age-appropriate skills your child can practice in the kitchen.

Ages three to five:

  • Help set the table.
  • Tear lettuce into bite-sized pieces for salad.
  • Pour ingredients into a bowl and help mix.
  • Help choose a favorite food for the menu.
  • Toss a salad.
  • Mix frozen fruit juice concentrate with water
  • Snap fresh beans.
  • Wash fruit, such as grapes and apples.
  • Slice bananas, soft cheese, and hard-cooked egg with a plastic knife
  • Squeeze a lemon or orange.
  • Help rinse and wash unbreakable dishes.
  • Peel a hard-boiled egg
  • Knead bread dough
  • Make a pizza

Ages six and up:
In addition to the activities mentioned above, have your child try these:

  • Mash potatoes
  • Measure ingredients
  • Peel vegetables
  • Read simple recipes and follow the directions
  • Open cans
  • Use the microwave oven (with supervision)
  • Put away groceries
  • Make a shopping list

P:   IS FOR PRESENTATION

NUTRITIP

How do you get your child to appreciate the nutritious food you serve? It’s all in the presentation.

“That looks yike I don’t like it!” How foods look matters to kids. Eyes and appetites are directly linked. Here’s some ideas for putting pizzazz into the presentation of the nutritious foods you serve:

  • Serve food in different containers. Be a little zany and see the look of surprise on your child’s face! Put pieces of fruit or pasta salad in a muffin tin.
  • Garnish foods – and let the kids help you! Kids can put slices of oranges or sprigs of parsley on plates. Kids can help wash lettuce leaves and arrange them on a plate, and then add cherry tomatoes, olives, raisins, or grapes as their own creative touch.
  • Personalize it! Cut slices of cheese into the shapes of your child’s initials and melt the cheese on bread. (Get it out of the oven before the shape disappears!) Or, decorate a piece of toast topped with the child’s initials outlined in raisins or banana slices.
  • Have your child help you choose tableware, perhaps adding colorful napkins or place-mats.
  • Experiment with different forms of the same food. For instance, if your child doesn’t go for diced carrots, try carrot “coins” or shredded carrots. Instead of spaghetti noodles, try alphabet noodles, bow tie pasta, or shells.
  • Cut foods into shapes. There are many gadgets at the store that can transform ordinary veggies into zig-zags, flowers, and other appetizing shapes.

Q:   IS FOR QUEEN (OR KING) FOR A DAY!

NUTRITIP

Let’s celebrate! On special days, treat your child like royalty, while helping them make healthy meal choices.

Let your child choose a special menu for her birthday, half-birthday, or other special day. Look for excuses to celebrate and treat family members like royalty at mealtime. For example, if your child was born on March 11, you could designate the 11th of every month as her day to choose the menu.

Decorate the dining room for these special meals. Tie a balloon to the back of the honoree’s chair, use a special place-setting. There are plates available that say “It’s your special day!” or “You are special today!”

R:   IS FOR RESOLUTION

NUTRITIP

Make a resolution with your children to improve family eating habits. Then, get them involved in carrying it out!

Do you want to improve your family’s eating habits? Here are samples of simple food resolutions you can make that will benefit your family’s nutrition:

  • We will eat more fruits and vegetables and eat less chips and candy.
  • We will order corn-on-the-cob or salad with our burritos or burgers when we eat out instead of french fries.
  • We will sit down and plan our weekly menus together using the Food Pyramid.
  • We will take turns picking out a new ethnic food to try each week.

Make a resolution as a family. Try it for a month, then re-visit it. Was your plan successful? What can be done to make it work better?

S:   IS FOR SNACKS

NUTRITIP

Teach children to graze on good food.

Explain to your children the difference between feel-good and junk-food snacks: “Your body works better if you eat the right foods. Feel-good snack foods are those that get into your body slowly and aren’t used up fast. They leave you feeling better. Feel-good foods for snacks are yogurt, bread, cereal, homemade cookies, and veggies. Junk-food snacks, such as doughnuts, sodas, cupcakes, candy, and cereals with too much sugar, get into your body quickly and get used up quickly – and you don’t feel good after they get used up. This feeling comes from what is called ‘low blood sugar.’ Now, what snacks would you like to take to school and what snack foods shall we keep in the pantry and refrigerator for when you get hungry or get a snack attack?”

“S” also stands for sugar. Teach your children the concept of steady blood sugar . The sugar story could go like this: “Your body, especially your brain, needs a steady supply of food for fuel. When it runs out of fuel, you feel hungry, weak, or just don’t feel good. But if you put the wrong fuel in your body or don’t put enough of it in at the right times, you don’t feel good. Because your body uses up foods for energy very quickly, you have to refill your body often, otherwise it won’t feel or work right, sort of like a car running out of gas. You know when your body is running low on fuel. You feel hungry, tired, weak, maybe even a bit fuzzy-headed. That’s why it’s important to snack or nibble on nutritious foods between meals. In fact, many animals nibble all day long instead of eating breakfast, lunch, and dinner like we do. This is called grazing. Some people feel better and have more energy if they graze on five or six mini meals each day instead of eating three big meals.”

T:   IS FOR TREATS

NUTRITIP

Treats don’t always have to be sweets.

Today’s children are bombarded with candy treats, sugary snacks, and foods that offer fun, but no nutritional value.

Teach your child to appreciate nutritious treats: fresh strawberries, the first apples of fall, fresh-picked corn-on-the-cob, and home-baked bread. Talk about why these treats are better than sweets.

Another “T” activity is a tally sheet. Use this sheet to track eating habits in a visual way. Post a copy of the Food Guide Wheel on your refrigerator at your child’s eye level. Beside it post a sheet listing the healthy food groups. Fill it in with stickers or coloring as the day goes on. At the end of the day, see if you’ve met or exceeded your Food Guide Wheel goals.

U:   IS FOR UNDERWHELM

NUTRITIP

Set your child up to finish the food on his plate by starting him out with small portions. A huge plateful of food can overwhelm and take his appetite away.

Tiny people have tiny tummies. Children don’t eat as much as adults. Give children a positive sense of accomplishment by giving them servings they can finish. Then they have the opportunity to say, “More please!” Start small, with “underwhelming” portions.

HOW MUCH FOOD?
The guideline of one tablespoon (per food group) per year of age may be helpful.

V:   IS FOR VARIETY

NUTRITIP

Variety truly is the spice of life.

There are sound reasons for offering children a variety of foods, even if they seem content with a limited menu of old favorites. Even children get bored with food if they see the same ones day after day. It’s hard to enjoy a meal when you’re bored. Offer two choices of fruits and vegetables at meal times, for example, cooked carrots and zucchini for dinner or apples and oranges for lunch. With enough variety on the table, everyone in the family will find something they like to eat. Remember, children like to binge. They like veggies for a few days, then may not touch them for a while. Instead of a balanced meal, shoot for a balanced week.

W:   IS FOR “WATERING” YOUR GROWING CHILD

NUTRITIP

Teach your children to acquire a taste for water, the most vital drink of all! Reference WellnessWillpower/Think Before You Drink

Water is essential to good nutrition! Since our bodies are made up of fifty to sixty percent water, we need to continually replenish our fluids. Hidden sources of water include milk or fruit juices, cooked cereal, fruit, and vegetables. Have cold water readily available for your child throughout the day. Keeping it in a pitcher in the refrigerator makes it seem more special, so does an attractive cup or glass and maybe some ice cubes or a twist of lemon. Don’t forget to offer water often during the day, especially in warmer temperatures. If a child is well hydrated, he or she is more likely to have a good appetite.

X:   IS FOR XYLITOL

NUTRITIP

Nature’s desserts are sweet to eat, thanks to a natural sugar called “xylitol.”  Another safe sweetener is Agave Nectar.

Do you like strawberries and raspberries? They contain xylitol, a type of sugar. Teach your children to enjoy nature’s desserts-fruit. Since fruit has the extra advantage of being high in Vitamin C and fiber, it makes sense to depend on it to satisfy the sweet tooth of your children.

Here are some ideas for healthy desserts made with fruits:

  • Fresh fruit kabobs
  • Fresh strawberries served in an ice cream cone topped with whipped cream
  • Slices of fruit with yogurt dip
  • Baked apple or pear
  • A milkshake or smoothie made with yogurt and fresh fruit
  • Banana bread
  • Applesauce topped with graham cracker crumbs
  • Use Agave Nectar as it is the safe alternative for sweetening

Y:   IS FOR YOGURT

NUTRITIP

There are many high-calcium foods besides milk. Chief among them is yogurt. Reference WellnessWillpower/Probiotics And How They Strengthen The Immune System

Teaching your child about building strong bones and teeth goes beyond mentioning milk. There are some children who don’t particularly care for milk, or have milk allergies. Many of these will like or tolerate yogurt. Eight ounces of yogurt contains even more calcium than eight ounces of milk. And, yogurt can be the start of truly creative eating. Let your children add pieces of fruit, chopped nuts, raisins, wheat germ, and other goodies to yogurt. Or, use it as a dip for vegetables or in salad dressings. There are alternative choices for Probiotics beyond Yogurt like Kefir, Lassi, Tempah, Natto, Kimchi, Sauerkraut.

Z:   IS FOR ZEST FOR GOOD NUTRITION!

NUTRITIP

Let your zest for nutrition inspire your children that good eating habits help them grow, feel great, and do their best!

You want your children not only to know about good nutrition, but truly enjoy eating nutritiously. With you as a guide, your children can learn to appreciate foods that make them feel good. They’ll be eager to eat and enjoy nutritious food. Just remember three important points:

  • You are your children’s role model for good nutrition. In fact, you are their first nutrition teacher!
  • You choose the variety of foods to offer them.
  • You can make it fun.

If you feel like your child is too picky and not getting the correct nutrition, don’t be afraid to try a multivitamin such as Little Champions multivitamin soft chews until they get their eating habits back on track.

May you have many happy, healthy meals together as your children learn that eating right helps them feel great, do their best, and grow!

  TOP OF PAGE

No Inflammation or Bloating when you Properly Combine Food

 American Wellness, Foods For Wellness
Aug 242012
 

   Wellness is the Objective…. Will power is the engine.

By Eddie Katz

Health is your Wealth. If we do not have our health,

nothing else is going to matter.

Your health is a personal challenge.

Choose health by challenging your will power.

You are not what your parents fed you growing up.

We can start as soon as we start living on our own or sooner.

But first here is a letter I wrote to President Obama:

Serious Proposals for Health Care that needs to be addressed-

90% if not more Americans are addicted to unhealthy hard to digest food.

We need to take personal responsibility to learn Nutrition.

This will give us the skill to use Will Power.

This is where we challenge our Will Power to make common sense choices.

The choice and knowing the difference between good fat-bad fat, good sugar-bad sugar,

good salt-bad salt. ( good examples…. coconut oil, agave nectar, Himalayan pink salt )

Teach Nutrition early in kindergarten and continue through 12 grades.

I’m thinking how much more in savings in health care we will generate with this nutritional directive you should put into America’s mindset.

Ask not what your country can do for you…. Ask what you can do for yourself.

       

                 Digestive Enzymes

AbsorbAid®A Natural Approach… Unlike Antacids and Acid Blockers

  • Aid for Digestion & Stomach distress.
  • Natural plant enzymes from Papaya and Pineapple.
  • Clinically tested, Scientifically proven.

AbsorbAid® significantly increases your body’s ability to absorb nutrients, and the unique “stabilized plant enzymes” have been bio engineered to be stomach acid stable, and continue to be active in the small intestine – AbsorbAid® will help digest every food group. It has been scientifically proven to enhance the absorption of vital nutrients up to 71%.

Nutrition Education made simple to understand.

Know food groups to properly combine for best assimilation and digestion.

 

Foods that inflame also thickens the blood. Foods that eliminate inflamation thins the blood. This awareness might prevent blood clotting and strokes.

     Click on these charts 3 times to view better.

These charts show you that the normal American food combinations are not proper combining of food.

 

Wellness

Wellness is a difficult word to define. Traditionally wellness has meant the opposite of illness and the absence of disease and disability. More recently wellness has come to describe something that you have personal control over. Wellness is now a word used to describe living the best possible life you can regardless of whether you have a disease or disability. Your wellness is not only related to your physical health, but is a combination of things including spiritual wellness, social wellness, mental wellness and emotional wellness. Wellness is seen as a combination of mind, body and spirit. Different people may have different ideas about wellness. There is no single set standard for wellness and wellness is a difficult thing to quantify.

So lets make it as simple as possible. Use Willpower to control the balance between the 3 sides of our health (triangle). Our Structural self (exercise), Chemical self (everything you ingest, inhale, transdermal), Emotional self (choose happiness, peace, creativity, production capacity, positivity).

Six Healthy Heart Tips

A few more recommendations that can have a profound impact on reducing inflammation in your body and reducing your risk of heart disease include:

  • Optimizing your insulin levels. If your fasting insulin level is not lower than three consider limiting or eliminating your intake of grains and sugars until you optimize your insulin level.
  • Optimizing your vitamin D levels. Most people are not aware that vitamin D can have a profoundly dramatic impact on lowering your risk for heart disease. Your best source of vitamin D is through your skin being exposed to the sun. In the wintertime, It is recommended to use a safe tanning bed that uses UV B. If you opt for a vitamin D supplement, make sure you’re taking the right form of vitamin D—D3, not D2—in the appropriate amounts up to 8000IU to reap the benefits, and remember to get your vitamin D levels tested regularly.
  • Balancing your omega-6 to omega-3 fat ratio. Most Americans eating a standard American diet have a ratio of 25:1, which is highly unbalanced. The ideal ratio of omega-6 to omega-3 fats is 1:1. Therefore, you’ll want to lower the amount of vegetable oils in your diet, and make sure you have a high-quality, animal-based source of omega-3s, such as krill oil. For vegetarians purslane has more omega fatty acids than salmon. Flax meal, Chia seed, or Hemp oil will do just as good.
  • Exercising regularly. Exercise is a great way to lower inflammation without any of the side effects associated with medications. Short bursts ( 5-10 min) of high intensity interval exercises are particularly beneficial for heart and your Wellness.
  • Normalizing your weight, or better yet, your waist size. If you’re a woman with a waist measurement of over 35 inches or a man with a waist of over 40 inches, you probably have high inflammation. Whittling a few inches off the waist by reducing your portions and increasing activity can go a long way toward solving that problem. Proper Food Combining will stop the inflammation and bloating.
  • Addressing your stress. Feeling stressed can create a wide variety of physiological changes, such as impairing digestion, excretion of valuable nutrients, decreasing beneficial gut flora populations, decreasing your metabolism, and raising triglycerides, cholesterol, insulin, and cortisol levels. Counting the Deepest of Breaths will bring the quickest relief and a state of calm, also oxygenation which builds your immune system and its free.

Be Well with your choices… Walk On                                                          TOP OF PAGE

Reference: Food Combining Simplified by Dennis Nelson, Santa Cruz, California

Nutritional Science and becoming a Nutritarian

 Foods For Wellness
Aug 112012
 

 

Dr. Joel Furhman

                                                

    

    Achieve Super Immunity and Improve Health Without Drugs
  Believe it or not, there are people in this world that do not rely upon medication to eliminate their symptoms, improve health, and reverse the disease process.

We can supercharge our immune system to protect our bodies against disease — everything from the common cold to cancer. Nutritional science has made phenomenal strides and discoveries in recent years, and when this new research is applied it enables us to seize control of our health like never before. Dr. Fuhrman explains this new science in his book, Super Immunity, providing everything you need to know to put this knowledge into action in your kitchen and in your life.

Combining the latest data from clinical tests, nutritional research, and results from thousands of patients, Dr. Fuhrman proves that super immunity exists and is well within reach for those who choose it. We all have the ability to live healthier, stronger, and longer than ever before.

A medical doctor, graduate of the University of Pennsylvania School of Medicine, Dr. Fuhrman examines all aspects of your individual health needs and determines the ideal balance of nutrients. With his sensible approach to education-based healing, Joel Fuhrman, M.D. has successfully eliminated drugs and pain medication for thousands of patients.

About Dr. Fuhrman
Joel Fuhrman, M.D. is a board-certified family physician, and nutritional researcher, who specializes in preventing and reversing disease through nutritional and natural methods. He is the author of seven books including the New York Times bestseller Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss and his newest release Super Immunity: The Essential Nutrition Guide for Boosting your Body’s Defenses to Live Longer, Stronger and Disease Free. As one of the country’s leading experts in nutritional and natural healing, Dr. Fuhrman’s articles, case studies, and advice are widely published, from medical journals such as the University of Pennsylvania Journal of Orthopedics and Nutrition Journal, to consumer publications such as Mothering Magazine and Health Science. He has appeared on hundreds of radio and television shows including: ABC, CBS, NBC, FOX, CNN, Today, Good Morning America, the Discovery Channel, TV Food Network, and the Dr. Oz Show. His own television program, 3 Steps to Incredible Health!, directly addresses the crisis of obesity and chronic disease plaguing America and helps support PBS stations nationwide.Dr. Fuhrman is actively involved in scientific research on human nutrition, and has published in several peer-reviewed scientific journals. His discoveries regarding food addiction and human hunger were published in Nutrition Journalin November 2010, in a paper entitled ‘Changing perceptions of hunger on a high nutrient density diet.’ Currently his research activities include working with researchers on the National Institutes of Health on nutritional interventions for specific autoimmune diseases.Dr. Fuhrman is the Research Director of the Nutritional Research Foundation. Dr. Fuhrman is a founding member and on the board of directors of the American College of Lifestyle Medicine.Dr. Fuhrman is a graduate of the University of Pennsylvania School of Medicine (1988), and has received the St. Joseph’s Family Practice Resident’s Teaching Award for his contribution to the education of residents. In addition, Dr. Fuhrman speaks to other physicians at hospital grand rounds and provides nutritional education to physicians for CME credit. His lectures have been approved for physicians’ continuing education via the American Academy of Family Physicians and many doctors of all specialties have attended his conferences.As a former world class figure skater and member of the U.S. World Figure Skating Team, he placed second in the 1973 U.S. National Pairs Championships and third in the 1976 World Professional Pairs Skating Championship in Jaca, Spain. Today, he is an active participant in multiple sports and is a health and fitness enthusiast. His dedication to sports medicine, foot and body alignment, injury prevention, human performance and longevity speaks to these lifelong interests. Along with his nutritional expertise, Dr. Fuhrman has been involved professionally with sports medical committees, advised professional and Olympic athletes, and has lectured to athletic trainers and world-class athletes for maximizing performance and preventing injury. In an invited review in Current Sports Medicine Reports in July 2010 entitled ‘Fueling the Vegetarian (Vegan) Athlete,’ Dr. Fuhrman discussed strategies for reaching caloric needs and performance benefits of a high-nutrient, plant-based diet for athletes. 

 

Spotlight on Reversing and Preventing Disease
We know so much about nutrition and its powerful effects to create disease or protect against disease. However, the question that seems unanswered to the majority of our population is what constitutes a healthy diet that is actually disease protecting versus one that is disease promoting? What degree of nutritional excellence is necessary to make a diet therapeutically disease reversing? How do we measure the quality of our diet or the degree of nutritional excellence we are obtaining?Eat For Health answers these questions with logic and science. It is not just a weight loss program. It gives individuals the ability to measure and intuitively judge the nutritional quality of their diet in order to discern whether their diet is optimal for delivering the therapeutic effects for disease reversal and prevention. How do we design the right diet for those with multiple risk factors or a poor family history? What if you are faced with a serious health challenge, how should your diet be structured for maximum therapeutic effects? Eat For Healthallows a person to assess their own health needs and determine what level of dietary excellence they uniquely require to begin healing and retraining their taste to prefer healthier options.The quality of a diet can be judged base on three simple criteria.1.      Levels of micro-nutrients (vitamins, minerals, phytochemicals) per calorie.2.      Amounts of macro-nutrients (fat, carbohydrate, protein) to meet individual needs, without excessive calories that may lead to weight gain or health compromise.3.      Avoidance of potentially toxic substances(such as trans fats) and limited amounts of other potentially harmful substances (such as sodium).A person who follows Eat For Health is called a nutritarian, and understands that food has powerful disease–protecting and therapeutic effects and seeks to consume a broad array of micro-nutrients via their food choices. It is not sufficient to merely avoid fats. It is not sufficient for the diet to have a low glycemic index. It is not sufficient for the diet to be low in animal products. It is not sufficient for the diet to be mostly raw food. A truly healthy diet must be micro-nutrient rich and the micro-nutrient richness must be adjusted to meet individual needs. The foods with the highest micro-nutrient per calorie scores are green vegetables, colorful vegetables, and fresh fruits. For optimal health and to combat disease, it is necessary to consume enough of these foods.Few people could expect to have optimal health without attention to the consumption of high micronutrient foods. For example, a vegan diet centered on high starch vegetables or grains such as rice, potato and wheat, may not contain sufficient micronutrient richness for disease–reversal or to maximize longevity and in some individuals the lack of attention to micronutrient density may be disease–causing.What makes Eat For Health unique

  • It’s more than just weight loss. Menu plans, recipes, and dietary suggestions are based on micro-nutrient per calorie density, offering the most effective approach for both weight loss and disease prevention and reversal.
  • It’s a healthy and risk free way of eliminating food cravings and overeating. The physiological and emotional components that lead to food cravings and overeating are clearly explained along with the steps to resolve these issues. Low nutrient eating (and toxic eating) leads to increased cellular toxicity with undesirable levels of free radicals and advanced glycation end products (AGE’s). This toxicity causes addictive withdrawal symptoms (toxic hunger) which results in more frequent eating and overeating. Understanding these concepts and incorporating a sufficient amount of nutrient rich foods is critical to overcoming this addictive cycle!
  • It works for everyone. Every person has unique nutritional needs, but assuring nutritional excellence is essential for everyone whether old, young, fit, overweight, healthy or ill, to achieve their overall health and weight goals.
  • It offers a sound nutrition prescription for disease reversal and prevention. This is truly the gold standard of nutritional medicine. These dietary recommendations can be utilized to therapeutically address disease reversal and to protect individuals with high health–risk factors. To accomplish this, the micro-nutrient quality (H=N/C) or nutrient density of an individual’s diet must be increased accordingly.

Thousands who have recovered from their medical problems have been calling Dr. Fuhrman‘s EAT FOR HEALTH program a medical miracle. They are not just talking about the people who successfully lost weight after failing for years on one diet after another, but about the diseases, such as heart disease, high blood pressure, diabetes, allergies, asthma, autoimmune illnesses (including lupus) and headaches which they have witnessed simply melt away.

 

Organic vs. Conventional?

Safety
The Environmental Protection Agency reports that the majority of pesticides now in use are probable or possible cancer causes. Studies of farm workers who work with pesticides suggest a link between pesticide use and brain cancer, Parkinson’s disease, multiple myeloma, leukemia, lymphoma and cancers of the stomach and prostate.(1)

The question remains, however, does the low level of pesticides remaining on our food present much of a risk? Some scientists argue that the extremely low level of pesticide residue remaining on produce is insignificant and that there are naturally occurring toxins in all natural foods that are more significant. The large amount of studies performed on the typical pesticide-treated produce have demonstrated that consumption of produce, whether organic or not, is related to lower rates of cancer and increased disease protection. The health benefits of eating phytochemical rich produce greatly outweigh any risk pesticide residues might pose. Certainly, it is better to eat fruits and vegetables grown and harvested using pesticides than to not eat them at all, but it is also wise to minimize our pesticide exposure.

Environmental concerns
When we buy organic, we minimize our pesticide exposure, and we are also minimizing the amount of these pesticides that our environment is exposed to. Organic farming is clearly the more environmentally-friendly choice. According to the USDA, organic farming “integrat[es] cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.”(2) Although organic cropland acreage in the U.S. has increased five-fold since 1995, organic cropland still accounts for only 0.57% of total cropland.(3) Supporting organic agriculture will increase the demand for organic produce and decrease the percentage of farmland (and farm workers) exposed to potentially harmful agricultural chemicals.

Nutritional benefits
Organic produce usually has more nutrients – especially minerals and antioxidant nutrients – than conventional produce. Organic apples, plums, blueberries, grapes, strawberries, and corn have all been shown to have higher antioxidant capacities than their conventional counterparts. Organic strawberries were even found to have more anti-cancer activity than conventional strawberries! Scientists have theorized that when the plants are grown without pesticides, they are forced to deal with the stress of insects, which causes them to produce more antioxidant compounds, which are beneficial to humans.(4,5)

The Environmental Working Group provides lists of produce called the ‘Dirty Dozen’ (highest in pesticides) and the ‘Clean 15’ (lowest in pesticides). These are their most recent lists.(6)

Highest in pesticides – buy organic if possible:
1. Celery
2. Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Bell Peppers
8. Spinach
9. Kale
10. Cherries
11. Potatoes
12. Grapes (imported)

Peaches have the most pesticide residue of all fruits – 97% of conventional peaches test positive for pesticides, and as many as 53 different pesticides can be found on peaches. The most pesticide-laden vegetables are celery and bell peppers. Sixty-four different pesticides were found on bell peppers. Imported produce is also more likely to contain higher levels of pesticides.(6,7) Choosing to buy these fruits and vegetables organically grown will help to protect us against the possible risks of pesticide exposure. If you do buy the conventional versions of these foods, it is best to wash them with soap and remove the skin before eating them.

Lowest in pesticides – buy either organic or conventional:
1. Onion
2. Avocado
3. Sweet corn
4. Pineapple
5. Mango
6. Sweet peas
7. Asparagus
8. Kiwi
9. Cabbage
10. Eggplant
11. Cantaloupe
12. Watermelon
13. Grapefruit
14. Sweet potato
15. Honeydew melon

Buying organic is a wise choice – organic foods taste better, and organic agriculture protects farmers and our environment.

G-BOMBS*: Greens, Beans, Onions, Mushrooms, Berries, and Seeds

“G-BOMBS” is an acronym you can use to remember the most nutrient-dense, health-promoting foods on the planet. These are the foods you should eat every day, and they should make up a significant proportion of your diet — these foods are extremely effective at preventing chronic disease and promoting health and longevity.

G — Greens
Raw leafy greens contain only about 100 calories per pound, and are packed with nutrients. Leafy greens contain substances that protect blood vessels, and are associated with reduced risk of diabetes.1 Greens are an excellent tool for weight loss, since they can be consumed in virtually unlimited quantities. Leafy greens are also the most nutrient-dense of all foods, but unfortunately are only consumed in minuscule amounts in a typical American diet. We should follow the example of our closest living relatives — chimpanzees and gorillas — who consume tens of pounds of green leaves every day. The majority of calories in green vegetables, including leafy greens, come from protein, and this plant protein is packaged with beneficial phytochemicals: Green vegetables are rich in folate (the natural form of folic acid), calcium, and contain small amounts of omega-3 fatty acids. Leafy greens are also rich in antioxidant pigments called carotenoids, specifically lutein and zeaxanthin, which are the carotenoids known to promote healthy vision.2 Also, several leafy greens and other green vegetables (such as bok choy, broccoli, and kale) belong to the cruciferous family of vegetables.

All vegetables contain protective micro-nutrients and phytochemicals, but cruciferous vegetables have a unique chemical composition — they contain glucosinolates, and when their cell walls are broken by blending, chopping, or chewing, a chemical reaction converts glucosinolates to isothiocyanates (ITCs) — compounds with a variety of potent anti-cancer effects. Because different ITCs can work in different locations in the cell and on different molecules, they can have combined additive effects, working synergistically to remove carcinogens, reduce inflammation, neutralize oxidative stress, inhibit angiogenesis (the process by which tumors acquire a blood supply), and kill cancer cells.3

B – Beans
Beans (and other legumes as well) are a powerhouse of superior nutrition, and the most nutrient-dense carbohydrate source. They act as an anti-diabetes and weight-loss food because they are digested slowly, having a stabilizing effect on blood sugar, which promotes satiety and helps to prevent food cravings. Plus they contain soluble fiber, which lowers cholesterol levels.14 Beans are unique foods because of their very high levels of fiber and resistant starch, carbohydrates that are not broken down by digestive enzymes. Fiber and resistant starch not only reduce total the number of calories absorbed from beans, but are also fermented by intestinal bacteria into fatty acids that help to prevent colon cancer.15 Eating beans, peas, or lentils at least twice a week has been found to decrease colon cancer risk by 50%.16 Legume intake also provides significant protection against oral, larynx, pharynx, stomach, and kidney cancers.17

O — Onions
Onions, along with leeks, garlic, shallots, and scallions, make up the Allium family of vegetables, which have beneficial effects on the cardiovascular and immune systems, as well as anti-diabetic and anti-cancer effects. Allium vegetables are known for their characteristic organosulfur compounds, Similar to the ITCs in cruciferous vegetables, organosulfur compounds are released when onions are chopped, crushed, or chewed. Epidemiological studies have found that increased consumption of Allium vegetables is associated with lower risk of gastric and prostate cancers. These compounds prevent the development of cancers by detoxifying carcinogens, halting cancer cell growth, and blocking angiogenesis.4 Onions also contain high concentrations of health-promoting flavonoid antioxidants, predominantly quercetin, and red onions also contain at least 25 different anthocyanins.5,6 Quercetin slows tumor development, suppresses growth and proliferation and induces cell death in colon cancer cells7. Flavonoids also have anti-inflammatory effects that may contribute to cancer prevention.8

M – Mushrooms
Consuming mushrooms regularly is associated with decreased risk of breast, stomach, and colorectal cancers. In one recent Chinese study, women who ate at least 10 grams of fresh mushrooms each day (about one mushroom per day) had a 64% decreased risk of breast cancer. Even more dramatic protection was gained by women who ate 10 grams of mushrooms and drank green tea daily — an 89% decrease in risk for premenopausal women, and 82% for postmenopausal women.9,10 White, cremini, Portobello, oyster, shiitake, maitake, and reishi mushrooms all have anti-cancer properties — some are anti-inflammatory, stimulate the immune system, prevent DNA damage, slow cancer cell growth, cause programmed cancer cell death, and inhibit angiogenesis. In addition to these properties, mushrooms are unique in that they contain aromatase inhibitors — compounds that can block the production of estrogen. These compounds are thought to be largely responsible for the preventive effects of mushrooms against breast cancer — in fact, there are aromatase-inhibiting drugs on the market that are used to treat breast cancer. Regular consumption of dietary aromatase inhibitors is an excellent strategy for prevention, and it turns out that even the most commonly eaten mushrooms (white, cremini, and Portobello) have a high anti-aromatase activity.11

B — Berries
Blueberries, strawberries, and blackberries are true super foods. Naturally sweet and juicy, berries are low in sugar and high in nutrients — they are among the best foods you can eat. Their vibrant colors mean that they are full of antioxidants, including flavonoids and antioxidant vitamins — berries are some of the highest antioxidant foods in existence. Berries— plentiful antioxidant content confers both cardioprotective and anti-cancer effects, such as reducing blood pressure, reducing inflammation, preventing DNA damage, inhibiting tumor angiogenesis, and stimulating of the body’s own antioxidant enzymes. Berry consumption has been linked to reduced risk of diabetes, cancers and cognitive decline.12 Berries are an excellent food for the brain — berry consumption improves both motor coordination and memory.13

S – Seeds
Nuts and seeds contain healthy fats and are rich in a spectrum of micro-nutrients including phytosterols, minerals, and antioxidants. Countless studies have demonstrated the cardiovascular benefits of nuts, and including nuts in the diet aids in weight maintenance and diabetes prevention.18-19 The nutritional profiles of seeds are similar to nuts when it comes to healthy fats, minerals, and antioxidants, but seeds are also abundant in trace minerals, higher in protein than nuts, and each kind of seed is nutritionally unique. Flax, chia, and hemp seeds are extremely rich sources of omega-3 fats. In addition to the omega-3s, flaxseeds are rich in fiber and lignans. Flaxseed consumption protects against heart disease by a number of different mechanisms, and lignans, which are present in both flaxseeds and sesame seeds, have anti-cancer effects.20 Sunflower seeds are especially rich in protein and minerals. Pumpkin seeds are rich in iron and calcium and are a good source of zinc. Sesame seeds have the greatest amount of calcium of any food in the world, and provide abundant amounts of vitamin E. Also, black sesame seeds are extremely rich in antioxidants. The healthy fats in seeds and nuts also aid in the absorption of nutrients when eaten with vegetables.
Back to top
 References:
1. Environ Res. 1997;74 (2): 133-144.; Am J Ind Med 1993;24(6): 753-766.; Environ Health Perspect 114:156–164 (2006).
2. http://www.ams.usda.gov/AMSv1.0/nop
3. http://www.ers.usda.gov/Data/organic/#national
4. J Agric Food Chem 2003; 51(19): 5671-5676.; Agron. Sustain. Dev.30 (2010) 33-41
5. J Agric Food Chem. 2006 Feb 22;54(4):1248-55.
6. http://www.foodnews.org/fulllist.php , http://www.foodnews.org/methodology.php, http://www.foodnews.org/sneak/EWG-shoppers-guide.pdf
7. J Land Use Environ Law, 1997;13(1).; Purdue Univ Coop Ext Serv p22, 1

References:
1. Carter P, Gray LJ, Troughton J, et al. Fruit and vegetable intake and incidence of type 2 diabetes mellitus: systematic review and meta-analysis. BMJ. 2010 Aug 18;341:c4229. Journal of Clinical Investigation (2011, March 24). High levels of dietary nitrate might in part explain the vascular benefits of diets rich in leafy greens. ScienceDaily. Retrieved March 30, 2011, from http://www.sciencedaily.com- /releases/2011/03/110323135631.htm
2. Stringham JM, Bovier ER, Wong JC, Hammond BR Jr. The influence of dietary lutein and zeaxanthin on visual performance. J Food Sci. 2010 Jan-Feb;75(1):R24-9.
3. Higdon JV, Delage B, Williams DE, Dashwood RH. Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis. Pharmacol Res. 2007 Mar;55(3):224-36. Cavell BE, Syed Alwi SS, Donlevy A, et al., Anti-angiogenic effects of dietary isothiocyanates: mechanisms of action and implications for human health. Biochem. Pharmacol., 2011. 81(3): p. 327-36.
4. Powolny AA, Singh SV. Multitargeted prevention and therapy of cancer by diallyl trisulfide and related Allium vegetable-derived organosulfur compounds. Cancer Lett. 2008 Oct 8;269(2):305-14.
5. Pierini R, Gee JM, Belshaw NJ, et al. Flavonoids and intestinal cancers. Br J Nutr. 2008 May;99 E Suppl 1:ES53-9.
6. Slimestad R, Fossen T, Vagen IM. Onions: a source of unique dietary flavonoids. J Agric Food Chem. 2007 Dec 12;55(25):10067-80.
7. Miyamoto S, Yasui Y, Ohigashi H, et al. Dietary flavonoids suppress azoxymethane-induced colonic preneoplastic lesions in male C57BL/KsJ-db/db mice. Chem Biol Interact. 2010 Jan 27;183(2):276-83. Shan BE, Wang MX, Li RQ. Quercetin inhibit human SW480 colon cancer growth in association with inhibition of cyclin D1 and survivin expression through Wnt/beta-catenin signaling pathway. Cancer Invest. 2009 Jul;27(6):604-12. Xavier CP, Lima CF, Preto A, et al. Luteolin, quercetin and ursolic acid are potent inhibitors of proliferation and inducers of apoptosis in both KRAS and BRAF mutated human colorectal cancer cells. Cancer Lett. 2009 Aug 28;281(2):162-70.
8. Ravasco P, Aranha MM, Borralho PM, et al. Colorectal cancer: Can nutrients modulate NF-kappaB and apoptosis? Clin Nutr. 2010 Feb;29(1):42-46.
9. Hong SA, Kim K, Nam SJ, et al: A case-control study on the dietary intake of mushrooms and breast cancer risk among Korean women. Int J Cancer 2008, 122:919-923. Shin A, Kim J, Lim SY, et al: Dietary mushroom intake and the risk of breast cancer based on hormone receptor status. Nutr Cancer 2010, 62:476-483. Zhang M, Huang J, Xie X, et al: Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women. Int J Cancer 2009, 124:1404-1408.
10. Hara M, Hanaoka T, Kobayashi M, et al: Cruciferous vegetables, mushrooms, and gastrointestinal cancer risks in a multicenter, hospital-based case-control study in Japan. Nutr Cancer 2003, 46:138-147.
11. Chen S, Oh SR, Phung S, et al: Anti-aromatase activity of phytochemicals in white button mushrooms (Agaricus bisporus). Cancer Res 2006, 66:12026-12034.
12. Bazzano LA, Li TY, Joshipura KJ, Hu FB. Intake of fruit, vegetables, and fruit juices and risk of diabetes in women. Diabetes Care. 2008 Jul;31(7):1311-7. Hannum SM. Potential impact of strawberries on human health: a review of the science. Crit Rev Food Sci Nutr. 2004;44(1):1-17. Joseph JA, Shukitt-Hale B, Willis LM. Grape juice, berries, and walnuts affect brain aging and behavior. J Nutr. 2009 Sep;139(9):1813S-7S. Stoner GD, Wang LS, Casto BC. Laboratory and clinical studies of cancer chemoprevention by antioxidants in berries. Carcinogenesis. 2008 Sep;29(9):1665-74. Cassidy A, O’Reilly EJ, Kay C, et al: Habitual intake of flavonoid subclasses and incident hypertension in adults. Am J Clin Nutr 2011, 93:338-347. Roy S, Khanna S, Alessio HM, et al: Anti-angiogenic property of edible berries. Free Radic Res 2002, 36:1023-1031.
13. Bickford PC, Shukitt-Hale B, Joseph J. Effects of aging on cerebellar noradrenergic function and motor learning: nutritional interventions. Mech Ageing Dev. 1999 Nov;111(2-3):141-54. Krikorian R, Shidler MD, Nash TA, et al. Blueberry supplementation improves memory in older adults. J Agric Food Chem. 2010 Apr 14;58(7):3996-4000.
14. Bazzano LA, Thompson AM, Tees MT, et al. Non-soy legume consumption lowers cholesterol levels: A meta-analysis of randomized controlled trials. Nutr Metab Cardiovasc Dis 2011 Feb;21(2):94-103. Aune D, De Stefani E, Ronco A, et al. Legume intake and the risk of cancer: a multisite case-control study in Uruguay. Cancer Causes Control. 2009 Nov;20(9):1605-15.
15. O’Keefe SJ, Ou J, Aufreiter S, et al. Products of the colonic microbiota mediate the effects of diet on colon cancer risk. J Nutr. 2009 Nov;139(11):2044-8.
16. Singh PN, Fraser GE. Dietary risk factors for colon cancer in a low-risk population. Am J Epidemiol. 1998 Oct 15;148(8):761-74.
17. Aune D, De Stefani E, Ronco A, et al. Legume intake and the risk of cancer: a multisite case-control study in Uruguay. Cancer Causes Control. 2009 Nov;20(9):1605-15.
18. Nash SD, Nash DT. Nuts as part of a healthy cardiovascular diet. Curr Atheroscler Rep. 2008 Dec;10(6):529-35. Sabate J, Ang Y. Nuts and health outcomes: new epidemiologic evidence. Am J Clin Nutr. 2009 May;89(5):1643S-1648S. Mattes RD et al. Impact of peanuts and tree nuts on body weight and healthy weight loss in adults. J Nutr. 2008 Sep;138(9):1741S-1745S. Natoli S, McCoy P. A review of the evidence: nuts and body weight. Asia Pac J Clin Nutr. 2007;16(4):588-97 19. Kendall CW, Josse AR, Esfahani A, Jenkins DJ. Nuts, metabolic syndrome and diabetes. Br J Nutr. 2010 Aug;104(4):465-73.
20. Bassett CM, Rodriguez-Leyva D, Pierce GN. Experimental and clinical research findings on the cardiovascular benefits of consuming flaxseed. Appl Physiol Nutr Metab. 2009 Oct;34(5):965-74. Webb AL, McCullough ML. Dietary lignans: potential role in cancer prevention. Nutr Cancer. 2005;51(2):117-31. Saarinen NM, Warri A, Airio M, et al. Role of dietary lignans in the reduction of breast cancer risk. Mol Nutr Food Res. 2007 Jul;51(7):857-66. Coulman KD, Liu Z, Hum WQ, et al. Whole sesame seed is as rich a source of mammalian lignan precursors as whole flaxseed. Nutr Cancer. 2005;52(2):156-65. Shahidi F, Liyana-Pathirana CM, Wall DS. Antioxidant activity of white and black sesame seeds and their hull
TOP OF PAGE
 

 

 

84 Bio-Available Minerals for your Wellness

 Foods For Wellness, Wellness Solutions
Aug 092011
 

                   

                           Himalayan Pink Rock Salt

Is pure, hand-mined salt found naturally; deep within the pristine Himalayan Mountains. Himalayan salt is a marketing term for Halite (commonly known as rock salt) from Pakistan, which began being sold by various companies in Europe, North America, and Australia in the early 21st century. It is mined in the Khewra Salt Mines, the second largest salt mine in the world, located in Khewra, Jhelum District, Punjab, Pakistan, about 300 km from the Himalayas, about 160 kilometres from Islamabad, and 260 kilometres from Lahore, and in the foothills of the Salt Range where Yaks are loaded with Salt and brought off the mountains. Crystallized more than 200 million years ago, ancient sea beds were covered by volcanic lava, protecting the salt from modern-day pollution, and lending to the belief that Himalayan Pink salt is the purest salt to be found on earth.

Searching for a pure, gourmet salt that also delivers amazing health benefits? Himalayan Pink Salt is one of the purest salts found on earth. When it comes to purity and mineral content, no other salt compares. Praised by health and culinary experts for centuries, Himalayan Pink Salt delivers many healing benefits to the body, including lowering blood pressure, improving circulation and detoxification from heavy metals.

Himalayan Pink Salt offers an intriguing glimpse at mineral packed crystals, which formed naturally within the earth. The many hues of pink, red and white are an indication of this salt’s rich and varying mineral and iron content. Incorporate Himalayan Pink Salt into your culinary presentation; use it in a clear salt grinder so your guests can experience all the sensory delights of this amazingly pure flavor enhancer. Use it liberally in pickling brines, or try your hand at salt-roasting fish or chicken for a moist and flavorful result.

The same replenishing nutrients that make Himalayan Pink salt prized in the gourmet world makes it an absolute treasure as a bath salt. Naturally rich in 84 nourishing and skin-replenishing minerals, bathing with Himalayan Pink bath salt is truly a renewing and therapeutic experience for mind & body. This 250 million year old, Jurassic era sea salt is known for its healing properties and is used by health professionals, spas and individuals who are interested in utilizing natural products to heal the body and relax the mind.

Himalayan Pink salt’s vivid pink color is a result of the trace elements in the salt, including energy-rich iron. These naturally present minerals (84) are essential for human health, which can be consumed and can be readily absorbed through bathing therapies. Himalayan salt has long been praised for its healing benefits; and is known for stimulating circulation, soothing sore muscles, helping to reduce acid reflux, lowering blood pressure, and removing toxins.

Himalayan Pink Crystal Salts are the very same therapeutic salts as the Himalayan Pink salts, but come in chunks from 10 to 60mm in size. These crystals are often used for Himalayan Sole (so-lay), a mixture (approx. 16 oz. to 1 tsp.) of water and Himalayan crystals. The 84 bio-available trace minerals in the sole are believed to help balance the body’s alkaline/acidity, normalize blood pressure & dissolve and eliminate sediment, which in turn detoxifies the body. Believed also to relieve muscle spasms and cramps. Himalayan salt crystals are also used as potpourri for decoration, essential oil diffusion and air purification by producing negative ions when heated (Salt Lamp).

More recently, large crystal rocks are also used as Salt lamps. A salt lamp is a lamp carved from a larger salt crystal, often colored, with an incandescent bulb or a candle inside. The lamps give an attractive glow and are suitable for use as nightlights or for ambient mood lighting.

Himalayan salt is called white gold because it contains ions of stored sunlight. Since it came from the undeveloped regions of the Himalayas, you can be sure that it contains the natural elements( 84 minerals) that can be found in the original, primal ocean. It has the essential minerals that are found in the body. Together with water, the stored primal energy in the salt can bring pure crystal of energy to the body.

This pure crystal has been exposed to earth pressure for millions and millions of years ago. And this pressure has perfected the geometric crystalline structure of Himalayan pink salt. The more perfect the geometric shape of the crystal, the more its energy content. And with this shape, the body can easily absorb this salt.

Compared with common salt, the crystals of common table salts are unnatural. Kosher salt is the same as table salt only larger coarse grains.  They are totally isolated and dead. To be able to be consumed by the body, the cells need to exert a big amount of energy. This results into great damage to the body but only recieving 2 minerals with zero gain. Table Salt should be for use outside the body! Table salt contributes to Heart disease which is the leading cause of death! Sea salt has the same amount of sodium as table salt!

Comparing it with sea salt, the sea salt has irregular crystalline structure. The minerals are way isolated with the other natural elements of the salt. It is for this reason that the body needs a lot of energy to metabolize but with lesser gain in absorbing the minerals.  Also you should consider the contaminents attached to sea salt.

The Himalayan pink salt has balanced crystalline. The crystals are not isolated from the 84 natural minerals. They are connected in such a very harmonious condition. This structure makes the energy balance; thus, absorption by the body is quite easy. The crystals provide primal energy to the body. The result is purely gain for the body with no energy loss.

  • Natural unprocessed salt, such as  Himalayan pink salt, contains about 84 percent sodium chloride (just under 37 percent of which is pure sodium). The remaining 16 percent are naturally-occurring trace minerals, including silicon, phosphorus, and vanadium
  • Processed (table) salt contains 97.5 percent sodium chloride (just over 39 percent of which is sodium). The rest is man-made chemicals, such as moisture absorbents and flow agents, such as ferrocyanide and aluminosilicate.

 

Besides the basic differences in nutritional content, the processing—which involves drying the salt above 1,200 degrees Fahrenheit—also radically and detrimentally alters the chemical structure of the salt.

For a frame of reference, one teaspoon of regular table salt contains about 2.3 grams of sodium. According to some estimates, Americans get roughly four grams of sodium per day, which has long been thought to be too much for heart health.

To your Wellness. Back to top

Kenaf- Future Green Industries

 American Wellness, Foods For Wellness, Post of the Week Archive, Wellness Solutions
Apr 122011
 

Kenaf SeedsKenaf Leaf Tainung-2                        KENAF (Hibiscus Cannabinus)      Kenaf Leaf Everglades

 By Eddie Katz

 

                                                                                                

A cellulose fiber plant dating 4,000 years back with historical roots in North East Africa. Kenaf has a botanical relationship with cotton, okra and hemp; a member of the hibiscus family.

 There are several varieties of Kenaf (broad and palmate- segmented like hemp) and has been studied since the 1930’s at the University of Mississippi. Tender young leaves are used as alternative forage for livestock and food eaten by Africans, East Indians and Asians for 1,000 + years. In Pakistan it is called “Gongoora”.  As food, for example, it is a great salad addition (green leafy texture like spinach with a citrus flavor).  Nutritionally potent with high levels of calcium, selenium, protein, omega fatty acids, nitrogen, etc. 

Kenaf is totally earth-friendly.  All you need is water and fertilizer to grow as high as 20 feet in about 150 days.  Having no natural predators, growing Kenaf nourishes the soil and cleans the air.  The flowers are pretty yellow-white blooms with a deep red center that opens at sunrise and closes at night.  Harvesting Kenaf three times during the growing season (to 5 feet) produces tender young leaf for highest nutrition (wet or dry).  Food for humans–forage for livestock.Growing Kenaf for the rest of the season yields stock and core material that can be made into paper and textile products, animal bedding, soil remediation (pollution buster–water, land and air).  Highest organic oil absorbancy to a 92% clean up, starting as soon as you apply it.  One pound of Kenaf absorbs 1.66 gallons of oil or over 11 pounds of oil.  Amazingly absorbs hydrocarbon products up to 12 times its own weight.  Environmentally safe and correct.  A great alternative to plywood (save the old growth trees).  For the garden it’s a great mulch. 

Much can be said! Food,Clothing, Building Material( Plywood, Brick, Plastics) Cleans the Soil,Water and Air.  A remedy that we should act on now.  Proven environmentally correct, one that should be used to make paper without killing trees and it doesn’t need insecticides or fungicides.  There’s no need for importing from out-of-state any type of sawdust (substrate), bedding for livestock, mulch for gardens.  EPA approved for 20 years.  Bioremediation (clean up method converting contaminants such as creosote preservatives, PCP-pentachlorophenol, petroleum products into harmless byproducts, i.e. carbon dioxide and water.  Kenaf contains indigenous hydrocarbons digesting microbes without any cultures, preservatives or stablizers.  We can balance our pollution problem right here, right now!  Use Kenaf everywhere.

OIL SUCK:  Just a little sucks a lot. Kenaf manufactured locally by American farmers, is all natural and biodegradable. Kenaf absorbs up to 12 times its own weight. Kenaf assimilates pollution. Kenaf is a remedy for balancing pollution from industrial, military and lakes.  Store 2-5 pound bags of Kenaf in cars, boats and trucks.  Helps keep available proven clean up materials close by.   Do your part–clean the ground and water.  It will help clean our air, an incentive to reduce greenhouse effects.  Need Seeds? Inquire about a Kenaf Presentation. Contact us at WellnessWillpower.

                               Future   Green   Industries

Personal use

  • Food (leaves raw or cooked) for Humans and livestock
  • Dehydrated — freeze-dried — juiced — pickled (picture of pickled Kenaf in oil and garlic)
  • High in nitrogen, protein, calcium, selenium, omegas
  • Seeds yield nutritious food grade oil

 Agricultural benefits

  • Soil remediation – biodegradable (can be disposed in compost)
  • Absorbs oil 12 times it’s own weight  
  • Highest organic oil absorbency tested by the us navy
  • Nourishes the soil – soil less potting mix
  • Landfills/ restore environmental balance
  • Store 2-5 lb. Bags of fine dust in cars, boats, trucks
  •  Kenaf Cleans the air as it grows (more co2 absorption)

 Industrial applications                                                         Kenaf Absorbent

  • Building materials that are environmentally safe
  • Paper 100% free of tree and chlorine
  • Pulp — Pellets 
  • Particleboard — Composites
  • Lost circulation media/Oil well mud mixed with kenaf fiber
  • Pavers — Block
  • Grass erosion mats –- Seeded mats — Mats for roads of the future
  • Thermo Plastic extender (bio-degradable plastics) — auto industry
  • Soil Neutralizer — landfills, farms, beaches
  • Filter Applications –- water treatment plants (pools, water and air)
  • Oil — Bio-fuel -– industrial lubricants -– cosmetics
  • Containment booms –- absorptive booms -– absorptive blankets
  • Insulation material –- non toxic  

 Textiles

  • Clothing 
  • Jute (java jute) Indonesia – Burlap North America 
  • Cordage
  • Upholstery
  • Canvas – sails

 Animal Bedding                        Animal Bedding

  • Alternative to sawdust (premium grade) no need to import
  • Many times more absorbent than wood shavings
  • Animal litter – low dust – non toxic
  • Preferred for reptiles and horses with allergy problems

 

    KENAF

       Facts

1.  History: Indigenous of southern Asia, Africa, Middle East.

2. Age: Cultivated for at least 4000 years – originating in Egypt.

3. Yield: Kenaf may yield 6 to 10 tons of dry fiber per acre. Per year. This is 3 to 5 times greater than the yield for pine, which requires 7   to  40 years before they are ready for harvest. 5000 acres produce pulp to supply paper plant 200 tons a day.

4.  Fiber: The outer fiber or bast makes up 40% of the stalks dry weight; the inner fiber or core makes up the other 60%.

5.  Processing: Can be processed in a mechanical fiber separator similar to a cotton gin.

6.  Growth: In the right climate, kenaf grows 14 feet tall in 4 to 5 months and is an annual. Environmentally safe.

7.  Harvesting: Harvesting kenaf 3 times during the growing season (to 5 feet) produces tender young leaf for highest nutrition (wet or dry).

8.  Flowers: Kenaf flowers at the end of the growing season, producing showy hibiscus-like blossoms.

9.  Requirements: Requires a minimum of fertilizers, pesticides, and water in comparison to other row crops.

10. Growing areas: Almost all growing areas of U.S. kenaf, seed cannot mature. You need 60 to 90 days frost free to germinate. Arizona and southwest deserts can produce mature seed.

11. Seeds: 15,000 to 20,000 seeds per pound. Varieties include; Everglades41, Dowling, Whitten, tainung2, all have broad shape leaf, tainung2 has both palmate and broad shape leaf. Seed Price range: $8.50 for 240+, advance order: $2.80/lb. Minimum order 2000 lbs. (Kenaf.seed.com)

12. Absorption:  Cleans the air 3 to 9 times more than other plants in Co2 Absorption. Absorbs oil up to 12 times its own weight. Neutralizes oil toxicity up to 92%.

Summary: America has studied kenaf enough for 80 years. I have been knocking on heads to start businesses for 12 years now!

                                                           Just a little Sucks Alot

Better than any Sponge-  Absorbs 12 times its own weight-  Oil Spills are happening Now. Its time to get this green industry on line now!

By Eddie Katz
Back to top
Kenaf Industries.Com

 

 Older Entries