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Re: Fruit and Vegetables for Health
[Re: Daryl]
#144103
07/11/12 10:58 PM
07/11/12 10:58 PM
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Who knew? Compound in apples fights obesity, diabetes and fatty liver disease
by John Phillip
(NaturalNews) Overweight and obesity continue to plague a majority of men, women and children alike, placing them at considerable risk for heart disease, diabetes and fatty liver disease as a result of chronic metabolic dysfunction. Alternative health practitioners understand that the problem is the result of much more than a simple 'calories-in, calories-out' equation, as refined, synthetic foods provide the dominant source of calories in most modern diets. Our genetic structure does not support a high yield of calories from unnatural sources, and we rapidly become metabolically 'broken.'
Researchers from the University of Iowa, publishing the result of their work in the journal PLoS ONE, have found that a substance known as ursolic acid reduces obesity and its associated health problems by increasing the amount of muscle and brown fat, two tissues recognized for their calorie-burning properties. Ursolic acid is highly concentrated in the skin of apples, and can now be added to the growing list of natural compounds (including green tea and green coffee bean extracts) that increase metabolism and directly influence gene expression to aid weight management and health issues.
Ursolic acid from apple skins triggers weight loss and improves metabolic dysfunction
The study, conducted on mice that have demonstrated similar metabolic characteristics to humans, involved feeding a high-fat diet over a period of three weeks to test for weight gain or loss, and comparing to a control group. Prior studies have shown that the active natural compound, ursolic acid, increases muscle mass and also stimulates the production of metabolically active brown adipose tissue. Recent studies have shown that this type of fatty tissue is associated with reduced body weight as compared to white adipose cells known to expand and store excess body weight.
The lead study author, Dr. Christopher Adams commented "Since muscle is very good at burning calories, the increased muscle in ursolic acid-treated mice may be sufficient to explain how ursolic acid reduces obesity. However, we were surprised to find that ursolic acid also increased brown fat, a fantastic calorie burner." The mice that received a high-fat diet along with ursolic acid derived from apples gained less weight and their blood sugar level remained near normal. Ursolic acid-treated mice also failed to develop obesity-related fatty liver disease, a common and currently untreatable condition.
Dr. Adams concluded "Our study suggests that ursolic acid increases skeletal muscle and brown fat leading to increased calorie burning, which in turn protects against diet-induced obesity, pre-diabetes and fatty liver disease." The researchers used a low concentration of ursolic acid equivalent to eating one or two apples each day to conduct their study. An apple a day, along with a natural food diet void of refined carbohydrates and hydrogenated fats may be just what the naturopathic doctor ordered to control obesity and prevent metabolic syndrome and fatty liver disease.
Sources for this article include:
http://www.plosone.org
http://www.sciencedaily.com/releases/2012/06/120620212855.htm
http://www.foxnews.com
http://www.medicalnewstoday.com/articles/246924.php
http://www.nutraingredients.com
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#144626
08/16/12 10:28 PM
08/16/12 10:28 PM
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Parsley is a blood purifying superfood
by Dr. David Jockers
(NaturalNews) Parsley is considered the world's most popular garnish. Parsley was originally cultivated in Europe and the Middle East but has become a staple in American cuisine. This herb has remarkable healing and blood purifying benefits that classify it as a superfood.
Parsley has been revered throughout history and used for both culinary and medicinal purposes. The Greeks made crowns of parsley to bestow upon their sports champions. It was used for the Hebrew celebration of Passover as a sign of rebirth in the spring. The Romans used it to deodorize corpses before funerals.
It contains a unique combination of nutrients that make it a powerful superfood. The volatile oil compounds myristicin, limonene, eugenol, and alpha-thujene have been shown to inhibit tumor cell formation. Additionally, parsley is rich in flavonoids-including apiin, apigenin, crisoeriol, and luteolin that have strong anti-oxidant properties.
Parsley also contains about three times the amount of vitamin C by volume as an orange. Vitamin C is extremely important for healthy immune function and youthful skin & joints. Additionally, it contains carotenoid anti-oxidants lutein and zeaxanthin which enhance eye function and help the body neutralize damage from UV radiation.
Super rich in chlorophyll
Parsley is super rich in chlorophyll, the energy producing substance that gives herbs and plants its characteristic green color. Chlorophyll helps to alkalize the body, purify blood, and form new red blood cells. In addition, the chlorophyll and flavonoids in parsley help to enhance cellular glutathione formation. Higher levels of cellular glutathione allow the body to detoxify and heal more effectively.
Through these properties, parsley is able to improve cellular oxygenation properties. Increased oxygenation = increased cellular energy = increased detoxification & healing mechanisms.
Parsley is a fantastic source of folic acid which is extremely crucial for its ability to reduce homocysteine levels. Homocysteine is an inflammatory mediator that is linked with cardiovascular disease and brain degeneration. Folic acid is also important for pregnant women as it plays a critical role in fetal development. It is also an important nutrient for cancer prevention.
Parsley is also known as a powerful diuretic that reduces blood pressure and enhances kidney function. In particular, parsley increases sodium and water excretion thru urine and increases potassium reabsorption into the kidneys. This is particularly useful for anyone with poor circulation, swelling, cellulite, and other cardiovascular problems.
Juiced parsley is also believed to stimulate uterine contractions during labor. This juice has also been used to enhance skin and hair texture. It is also thought to reduce inflammation and mucous formation throughout the body. This is why many individuals see results using parsley to reduce symptoms of asthma, allergies, bronchitis, & urinary tract infections.
The rich chlorophyll content is also a great body odor and breath freshener. Chlorophyll acts as an anti-mutagen and it reduces odor causing bacteria which are responsible for producing bad breath and body odor. Parsley combines well with garlic and onions and reduces the strong pungent body odor these sulfur rich foods are known to cause.
Parsley dipped in apple cider vinegar is especially useful for reducing body odor and improving digestive function. The natural acids, chlorophyll and enzymes present in this food combination synergize to enhance the intestinal microflora. This is one of the best aids for neutralizing acid reflux, gas and bloating.
Sources For This Article Include
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100
http://ezinearticles.com/?Is-Parsley-A-Bad-Breath-Solution?&id=816422
http://en.wikipedia.org/wiki/Parsley
http://www.theepicentre.com/Spices/parsley.html
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#144709
08/20/12 05:53 PM
08/20/12 05:53 PM
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To every food there is a season, color, taste, element - Your organs know this, do you?
by JB Bardot
(NaturalNews) If your mother had x-ray vision and eyes on the back of her head that saw everything, it's probably because her body's innate intelligence knew she ate a lots of red foods whose properties nourish the eyes and vision. The practice of Traditional Chinese Medicine (TCM) teaches the Five Element theory, where each element relates to a season, flavor, color, organ, bodily system and other properties influencing human life. The body's intuitive knowledge differentiates between foods not only by their vitamin and mineral content -- but by their taste and color, and the season in which they provide their optimal nutritional support. This instinct affords your body a chance to vary its focus throughout the seasons, benefiting from specific foods that best support each organ system.
The Five elements
Below is a brief look at how each element interrelates with its season, color, organ, taste buds and primary emotion -- all affecting human health and well-being.
· Wood -- Spring -- Green -- Liver/Gall bladder -- Sour -- Anger
· Fire -- Early summer -- Red -- Heart/Small intestine -- Bitter -- Happiness
· Earth -- Late summer -- Yellow -- Spleen/Stomach -- Thought -- Sweet
· Metal -- Autumn -- White -- Lungs/Large intestine -- Spicy -- Sorrow
· Water -- Winter -- Black -- Kidneys/Bladder -- Salty -- Fear
Each color has vastly different properties whose effects are part of the overall constellation of good health. Since foods, organs and seasons are inextricably related, eating certain foods during their designated seasons increases their effects on the body to both prevent and heal disease in the related organs and systems.
Supercharge, protect and heal with colored foods
· Red nourishes the heart, circulatory system, brain, small intestine, and the eyes. Common foods with strong red pigments are carrots, tomatoes, strawberries, pomegranates, cherries, raspberries, blueberries, sweet potatoes, red pepper, red dates. Red foods are high in lycopene, antioxidants and anthocyanins, boosting the immune system, fighting free radicals and protecting against cancer and vision problems.
· Green foods nourish the liver and gall bladder, improve eye site and boosts immunity. Spinach provides the most nourishment for the liver according to TCM. Additionally, foods such as romaine, cabbage, green beans, broccoli, cucumber, celery and bok choy. High in phytochemicals, green foods fight disease and are loaded with vitamins.
· Yellow foods nourish the stomach and spleen, relieves mouth ulcers, muscle pains, lessens swelling with their diuretic properties and helps the pancreas produce insulin. Choose dandelion -- a common herbal diuretic tonic -- squash, oranges, grapefruit, cantaloupe, barley, leeks, pumpkins, yellow apples, egg yolks, corn, soybeans.
· Black foods nourish and strengthen the kidneys, bladder and urinary tract. Black rice, black sesame seeds, walnuts, black kelp, currants, sea cucumber, woodear and black mushrooms. Black foods protect against kidney stones and cancer.
· White foods support the lungs and large intestine and include pears, white radish, onions, garlic, white beans, winter melon, tofu, cauliflower, jicama. White foods are high in allicin, which reduces blood sugar and has strong anti-inflammatory and antioxidant properties to fight cancer and heart disease.
Taste and cravings
A desire for a specific tasting food often represents the body's natural intelligence at work, craving certain nutrition through the specific taste related to its element. It's wise to pay attention to any unusual food cravings. This doesn't imply that giving in to food cravings are good for you. When the body is in balance, it instinctively knows what it needs. If you find yourself craving unhealthy foods excessively, you have a problem and should seek help.
Sources for this article include:
http://chinesemiracleherb.com/five-colors-that-nourish-five-organs/
http://www.colourlovers.com
http://chinesefood.about.com/library/weekly/aa041900a.htm
http://www.chinesefoodhealth.com/tag/five-color-diet/
http://tcm.chinese.cn/en/article/2011-03/30/content_240222.htm
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#144789
08/23/12 11:51 PM
08/23/12 11:51 PM
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Spinach influences gene expression to cut colon cancer risk in half
by John Phillip
(NaturalNews) Colorectal cancers represent the fourth most prevalent form of the disease with more than 150,000 cases diagnosed each year and more than 50,000 deaths. Forward-thinking nutrition researchers understand that this particular form of the disease is largely preventable through lifestyle changes including healthy diet, exercise and smoking cessation. The newly emerging science of Epigenetics is shining a light on the specific mechanism of food-based nutrients to influence genetic expression helping to prevent many diseases, especially colon cancer.
Researchers from Oregon State University's Linus Pauling Institute have reported the result of their work in the journal Molecular Nutrition and Food Research that demonstrates how spinach consumption neutralizes carcinogens in cooked foods to alter cancer stem cells and slash colon cancer risk. This study adds to the growing body of research that shows the potent nature of fresh, unaltered foods to prevent chronic diseases and the role of Epigenetics in cancer, or the ways in which gene expression and cell behavior can be changed even though DNA sequence information is unaltered.
Regular spinach consumption cuts colon tumor formation in half
The lead study author, Dr. Mansi Parasramka noted "Cancer development is a complex, multi-step process, with damaged cells arising through various means... this study showed that alterations of microRNAs affect cancer stem cell markers in colon cancer formation." The researchers specifically targeted the damaging acrylamides and heterocyclic amines (HCAs) that form when meats and other food sources are heated at high temperatures. These compounds influence microRNAs and genetic markers to increase risk of colorectal cancer.
Scientists know that cancer development is initiated by small changes in DNA sequencing, or mutations that result in uncontrolled cell growth. The rapidly emerging field of Epigenetics is showing how dietary, environmental and lifestyle influences can directly influence the expression of genes to promote or prevent many cancer lines and heart disease, diabetes and neurological disorders as well.
MicroRNAs, once thought to be genetic 'junk,' are now recognized as critical components to the Epigenetic equation as they determine which areas of our genes are expressed or remain silent as a result of environmental influences such as diet. The researchers monitored 679 known microRNAs to find out how they responded or were expressed when exposed to different food sources.
The study team found that consumption of spinach can partially offset the damaging effects of many food-induced carcinogens. In tests with laboratory animals, the leafy greens cut the incidence of colon tumors almost in half, from 58 percent to 32 percent. The researchers concluded "The good news about epigenetics and microRNA alterations is that we may be able to restore normal cell function, via diet and healthy life style choices." While spinach was found to exert a powerful effect on genetic expression to inhibit colon tumor formation, a varied diet of fresh, uncooked vegetables will yield a health-promoting shield to protect against many forms of cancer and chronic disease.
Sources for this article include:
http://dx.doi.org/10.1002/mnfr.201200117
http://www.sciencedaily.com/releases/2012/06/120620213215.htm
http://www.eurekalert.org/pub_releases/2012-06/osu-slc062012.php
http://www.medicalnewstoday.com/releases/246888.php
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#145878
10/11/12 11:38 PM
10/11/12 11:38 PM
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Your guide to eating alkaline - What are the top alkaline-forming foods?
by Jonathan Benson, staff writer
(NaturalNews) One of the keys to maintaining optimal health is discovering the correct way to eat food in order to maximize your alkaline potential, and in turn prevent chronic disease from developing in your body. But in order to do this, you have to first learn which foods are alkaline-forming, and which are acid-forming, as well as how to eat them in balance.
The continuous onslaught of chemicals, additives, and genetically-modified organisms (GMOs) throughout the common food supply, not to mention modern society's heavy reliance on processed, nutrient-stripped foods, is no doubt taking a huge toll on human health. Most people also eat copious amounts of food that promote acidity, which in turn makes them more prone to disease.
What most people fail to realize is that their bodies are constantly trying to achieve a state of equilibrium at a pH of about 7.365, which is slightly alkaline. To do this, the body draws from the nutrients you put into it via food, which either acidifies or alkalizes the blood. When there are not enough nutrients to maintain this slightly alkaline state, the body draws from backup nutrient reserves in the bones and other places.
When these backups run dry, the body's internal biological terrain becomes a hotbed for chronic disease, which is right about the time the mainstream medical system begins rolling out the drugs. A much simpler solution; though, at least for most people, is to simply switch up their diets and begin to incorporate more alkaline-forming foods into their everyday meals.
Alkaline-forming foods vs. acid-forming foods
As you may have already guessed, most of the foods that people eat today -- refined grains, pasteurized dairy, conventional meat, vegetable oils, artificial sweeteners, and processed sugars -- are acid-forming foods. Rather than contribute to the roughly 80 percent alkaline-forming, 20 percent acid-forming diet, which some experts in the field believe to be ideal, a diet composed primarily of these acid-forming foods inhibits nerve function and damages cells.
"All natural foods contain both acid and alkaline-forming elements," says the Conscious Living Center. "In some, acid-forming elements dominate; in others, alkaline-forming elements dominate. According to modern biochemistry, it is not the organic matter of foods that leave acid or alkaline residues in the body. The inorganic matter (sulfur, phosphorus, potassium, sodium, magnesium and calcium) determines the acidity or alkalinity of the body fluids."
According to several different resources on acid and alkaline-forming foods, some of the best alkaline forming foods include:
• Cucumbers
• Chia seeds
• Figs
• Sprouts
• Dates
• String beans
• Root vegetables (radishes, carrots, beets, turnips, rutabagas)
• Almonds
• Avocados
• Cruciferous vegetables (broccoli, cauliflower, cabbage)
• Fresh coconuts
• Raw, grass-fed milk
• Leafy greens (kale, spinach, Swiss chard, turnip greens)
• Raisins
• Lemons
• Cayenne pepper
• Wheatgrass
• Melons (watermelon, cantaloupe, honeydew)
These are just a few of the most alkaline foods available, and there are many more that you can see at the charts linked below this article. But this will give you an idea of the types of foods you should focus more heavily on incorporating into your diet, while decreasing consumption of acid-forming foods like alcohol, breads, feedlot-based meats, sugar, and coffee.
Be sure to check out the resources below for more information about acid-forming and alkaline-forming foods.
Sources for this article include:
http://www.balance-ph-diet.com/acid_alkaline_food_chart.html
http://www.edgarcayce.org/are/holistic_health/data/thdiet3.html
http://livingthepresence.org/pdf/acid_alkaline_fds.pdf
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#146265
10/24/12 11:03 PM
10/24/12 11:03 PM
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OP
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Posts: 1,275
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Pumpkin -- A surprising superfood that lightens depression, subdues inflammation and discourages kidney stones
by Carolanne Wright
(NaturalNews) Pumpkin isn't just for pie or jack-o-lanterns anymore. Full of vitamins, essential fatty acids, minerals and fiber -- this superfood should be consumed happily and often. The nutrients found in pumpkin prevent and alleviate conditions such as cancer, inflammation, kidney stones, depression, skin complaints and parasitic infections. Since autumn is the traditional time for pumpkin, the opportunity is ripe to take pleasure in all the bright, health-enhancing benefits of this humble vegetable.
Outstanding nutritional benefits help curb disease
Whether enjoyed in a pie, baked good, soup or simply straight-up, pumpkin is a delicious and nutrient rich addition to any diet. Check out the exceptional qualities of this familiar orange food:
Vitamin A - Alpha- and beta-carotene antioxidants are a class of carotenoids that convert into usable vitamin A within the body. Beta-carotene is anti-inflammatory and helps to reverse skin damage caused by the sun. Alpha-carotene hinders tumor growth, slows aging and protects against cataracts. Additionally, carotenoids reduce the risk of cardiovascular disease and boost immunity.
Vitamin C - Vitamin C balances cholesterol levels, fights free radicals and encourages collagen production. It also fortifies the body against cancer and supports the immune system.
Magnesium - Loaded with magnesium, both pumpkin seeds and pulp supply this important mineral. Required for healthy teeth and bones along with proper immune and heart function, magnesium plays a crucial role in the body.
Vitamin E - As a key antioxidant, vitamin E contributes to healthy skin and offers protection against Alzheimer's disease along with certain types of cancer. Pumpkin seeds supply vitamin E in a range of forms including alpha-tocopherol, gamma-tocopherol, delta-tocopherol, alpha-tocomonoenol and gamma-tocomonoenol.
Fiber - Pumpkin is an excellent source of fiber -- containing five grams per half-cup serving. Adequate fiber intake helps to protect against heart disease, assists in weight loss, supports healthy digestion and balances blood sugar levels.
Pantothenic acid - Otherwise known as vitamin B5, this nutrient helps the body to manage stress and equalize hormones.
Potassium and Zinc - Pumpkin flesh is potassium-rich and promotes heart health by calming hypertension. Zinc supports the immune and reproductive systems -- pumpkin seeds are a first-rate source.
L-tryptophan - Abundant in this feel-good amino acid, pumpkin prevents depression and encourages a bright outlook.
Pumpkin is also anti-parasitic and a natural diuretic. Additionally, kidney stones can be avoided by consuming five to ten grams of pumpkin seeds a day. And lets not forget about the high protein value of the seeds -- seven grams per ounce.
With all these great virtues, what's not to like? Mix pumpkin puree into yogurt or oatmeal, add to baked goods and soup, sprinkle the seeds onto salads or use in granola, instead of pine nuts, use pumpkin seeds for a unique pesto. As you can see, it's easy to reap the health benefits of pumpkin each day -- no need to wait for Thanksgiving.
Sources for this article include:
"What Are the Health Benefits of Eating Pumpkin Puree?" Sara Ipatenco, SF Gate. Retrieved on October 4, 2012 from: http://healthyeating.sfgate.com
"Health Benefits of Pumpkin" Jennifer Murray, Suite101. Retrieved on October 4, 2012 from: http://suite101.com/article/health-benefits-of-pumpkin-a153140
"Pumpkin seeds" George Mateljan Foundation. Retrieved on October 4, 2012 from: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=82
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#146266
10/24/12 11:12 PM
10/24/12 11:12 PM
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Is cabbage the ultimate anti-cancer food?
by Neev M. Arnell
(NaturalNews) Men with early signs of developing prostate cancer were able to prevent tumor growth by eating broccoli four times a week, according to a British study covered on MSN (http://health.msn.com/health-topics/slideshow.aspx?cp-documentid=1002...). But broccoli is not the only cruciferous vegetable with anti-cancer properties.
Cabbage has a long history of use both as food and medicine, according to The George Mateljan Foundation for the World's Healthiest Foods. Manual laborers were fed salted cabbage with their rice, according to William Duffy's "Sugar Blues", to keep them strong and healthy during the building of the Great Wall of China (http://www.naturalpedia.com/cabbage.html). It was the only food they had besides their rice. Cabbage was also grown in Ancient Greek and Roman civilizations that held it in high regard as a general panacea capable of treating a host of health conditions.
Today, epidemiological studies provide evidence that diets rich in cruciferous vegetables are associated with lower risks of several types of cancer, according to Oregon State University (http://lpi.oregonstate.edu/infocenter/phytochemicals/i3c/). Cabbage in particular looks promising, boasting numerous cancer-preventing properties, including antioxidants and glucosinolates.
Anti-oxidant phytonutrients
Red cabbage contains 36 different varieties of anthocyanins, a class of flavonoid phytonutrients that have been linked to protection from cancer, according to a new study conducted by researchers from the U.S. Department of Agriculture's Agricultural Research Service (ARS) and published in the Journal of Agricultural and Food Chemistry (http://www.naturalnews.com/024487_cabbage_red_cabbage_anthocyanins.ht...).
Anthocyanins are naturally occurring pigments that give fruits and berries their red, blue and purple color. Another study by the ARS found that some varieties of the phytonutrient have twice the antioxidant effect of vitamin C (http://www.naturalnews.com/024487_cabbage_red_cabbage_anthocyanins.ht...).
Red cabbage is unique among the cruciferous vegetables in providing about 30 milligrams of the red anthocyanin in each half-cup serving. But even white cabbage -- the most commonly eaten variety of cabbage in the U.S. -- provides about 50 milligrams in a half-cup serving.
The cancer-preventing effects of cabbage are due, at least in part, to the antioxidant richness of the vegetable. Without enough antioxidants, we can experience a metabolic problem called oxidative stress, which can be a risk factor for development of cancer, according to The George Mateljan Foundation for the World's Healthiest Foods (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19).
Isothiocyanates
The anti-oxidant benefits of cabbage alone secure its position on the list of cancer-fighting foods but cabbage takes it a step further. The glucosinolates found in cabbage can be converted into isothiocyanate compounds, and these compounds show preventative effects for variety of different cancers, including bladder cancer, breast cancer, colon cancer, and prostate cancer (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19).
Isothiocyanates (pronounced eys-so-thigh-o-sigh-an-ate) stop carcinogens in three different ways, according to The Cancer Project: They prevent carcinogens from being activated, they counteract the effects of carcinogens once they have been activated and they speed up the removal of carcinogens from the body.
Studies have shown that risks of cancers of the gastrointestinal tract and the respiratory tract can be reduced by consuming isothiocyanate-rich vegetables, and the compounds are especially effective in fighting lung and esophageal cancers (http://www.cancerproject.org/protective_foods/isothiocyanates.php).
Indole-3-carbinol
Cabbage is also proving to aid in the prevention of cancer due to a compound called Indole-3-carbinol. The compound, I3C, which is released when we chew cruciferous vegetables, has been shown to protect against the adverse effects of estrogen, according to The South African Journal of Natural Medicine. When one type of estrogen is broken down, it divides into metabolites, one which leads to high risk breast cancer and the other which leads to low risk. I3C can reduce the risk of breast cancer by increasing the production of the safer metabolite.
Sources for this article include:
http://lpi.oregonstate.edu/infocenter/phytochemicals/i3c/
http://www.naturalpedia.com/cabbage.html
http://www.cancerproject.org/protective_foods/isothiocyanates.php
http://lpi.oregonstate.edu/infocenter/phytochemicals/i3c/
http://cancer-treatment-registry.org/cancer-treatment/Di-Indole-Metha...
http://www.fourwinds10.com/siterun_data/health/holistic_alternative_m...
http://health.msn.com/health-topics/slideshow.aspx?cp-documentid=1002...
http://www.naturalnews.com/024487_cabbage_red_cabbage_anthocyanins.ht...
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19
http://www.naturalmedicine.co.za/cat6.php?catID=7&article=20110428101...
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#146271
10/25/12 12:05 PM
10/25/12 12:05 PM
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SDA
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Joined: Jul 2006
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Iceland
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Broccoli is tops. Should be used in our diet.
Tablets made from angelica have also proved good for prostate problems, including cancer.
"Here is a last piece of advice. If you believe in goodness and if you value the approval of God, fix your minds on the things which are holy and right and pure and beautiful and good. Model your conduct on what you have learned from me, on what I have told you and shown you, and you will find the God of peace will be with you."
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Re: Fruit and Vegetables for Health
[Re: Johann]
#148920
01/11/13 12:03 AM
01/11/13 12:03 AM
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The Unbelievably Nutritious Avocado
Avocados are one of the healthiest foods on the planet. They are filled with a plethora of nutrients including vitamins A, B, C, E, and K, copper, iron, phosphorus, magnesium, and potassium. In fact, you would need to eat 2 or 3 bananas to meet the potassium content of just one avocado.
Avocados also contain fiber, protein, and beneficial phytochemicals such as beta-sitosterol, glutathione and lutein which help protect against various diseases and illnessess like macular degeneration and cataracts. Due to their high folate content, avocados are a great combatant against birth defects like spinal bifida and neural tube defects. Folate has even been linked to stroke prevention. Phytonutrient compounds found in this fruit, such as polyphenols and flavonoids, have been found to hold anti-inflammatory properties, thereby reducing the risk of inflammatory and degenerative disorders which can affect every part of the body including joints, internal organ systems, skin and connective tissue. The monounsaturated fats in avocados have also been heralded to reverse insulin resistance, which halps to regulate blood sugar levels. Avocados also contain more soluble fiber than most foods, which help keep steady blood sugar levels, proper bowel regularity, and maintaining proper weight control. --Eric L. Zielinski, Naturalnews.com
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#148924
01/11/13 08:28 AM
01/11/13 08:28 AM
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SDA
Active Member 2014
Retired Pastor
3000+ Member
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Joined: Jul 2006
Posts: 3,014
Iceland
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My problem with avocado is getting it at the right time. Usually I get it either before it is ripe, when it is stone heard, or when it rotten. . .
When I manage to get one that is just right it is delicious. I use it wither in our hay stack or as butter.
"Here is a last piece of advice. If you believe in goodness and if you value the approval of God, fix your minds on the things which are holy and right and pure and beautiful and good. Model your conduct on what you have learned from me, on what I have told you and shown you, and you will find the God of peace will be with you."
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Here is the link to this week's Sabbath School Lesson Study and Discussion Material: Click Here
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