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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#139821
02/17/12 02:40 PM
02/17/12 02:40 PM
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SDA
Active Member 2024
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Joined: Oct 2008
Posts: 6,512
Midland
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Isn't it amazing that research supports that one doesn't have to worry about all the specifics if one eats a variety of fruits and vegetables prepared in a simple manner? God has furnished man with plentiful means for the gratification of natural appetite. He has spread before him a bountiful variety in the products of the earth that are palatable to the taste, and nutritious to the system. Of these, saith our benevolent Heavenly Father, "ye may freely eat." We may enjoy the fruits, the vegetables, and grains, without doing violence to the laws of our being. Grains, fruits, and vegetables, prepared in the most simple and natural manner, will nourish the body, and preserve its natural vigor without the use of flesh-meats. {PH159 66.1}
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Re: Fruit and Vegetables for Health
[Re: kland]
#140896
03/29/12 10:58 PM
03/29/12 10:58 PM
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OP
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Active Member 2016
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Citrus fruit may help lower the risk of stroke in women
by rawfoodhealthwatch@gmail.com
(NaturalNews) A study recently carried out at the University of East Anglia in Norwich, United Kingdom and published in Stroke: Journal of the American Heart Association reveals that a compound found in citrus fruit can help lower the risk of ischemic stroke. The research showed that women who consumed high amounts of oranges and grapefruit had a 19 percent lower risk of stroke than women who did not regularly consume any citrus fruit.
Citrus flavonoids improve brain blood flow
The study looked at how a very specific subclass of flavonoids founds in citrus fruit impacted on the risk of stroke. Flavonoids are phytochemicals that are generally responsible for the yellow, red and blue pigmentation in fruits and vegetables, and can also be found in tea, wine and cacao. Numerous studies have shown that flavonoids have a powerful antioxidant potential, surpassing even vitamins C and E. Scientists have recently discovered that flavonoids may even trigger mechanisms inside the body that inhibit tumor growth. While all plant foods are sources of flavonoids, they are highly concentrated in citrus fruits, onion, berries, parsley, green tea, red wine and dark chocolate (with a very high pure cacao content).
Earlier studies had suggested that citrus flavonoids have beneficial effects on capillary permeability and blood flow. Lead study author and nutrition professor, Aedin Cassidy, talked about taking this research a step further. "Studies have shown higher fruit, vegetable and specifically vitamin C intake is associated with reduced stroke risk. Flavonoids are thought to provide some of that protection through several mechanisms, including improved blood vessel function and an anti-inflammatory effect," she explained.
Oranges proved most effective against stroke
Dr. Cassidy's team looked at 14 years worth of research data, which included reports from nearly 70,000 women who had detailed their dietary habits. The women mentioned their fruit and vegetable intake every four years. The researchers then investigated the relationship among six main classes of flavonoids and the risk hemorrhagic, ischemic and total stroke. Since the various types of flavonoids are biologically different, no association was found between total flavonoid intake and stroke risk. However, when the researchers looked closely at each sub-class, they discovered that citrus flavonoids can significantly lower the risk of ischemic stroke.
Although the participating women had primarily consumed orange and grapefruit juice, the science team recommends that people eat the entire fruits, as they have less sugar and considerably more fiber than commercially available fruit juices.
A number of other studies have also turned to the relationship between citrus consumption and intracerebral hemorrhage. One of the studies found oranges to be more effective against stroke than other fruits, while another one revealed that pears and apples also promote capillary health and improve brain blood flow. In spite of this data, Dr. Cassidy believes more research is needed to confirm the association between specific flavonoids and the risk of stroke, as well as to understand why such an association occurs.
Sources for this article include:
http://stroke.ahajournals.org
http://www.sciencedaily.com/releases/2012/02/120223182638.htm
http://www.ncbi.nlm.nih.gov/pubmed/2480745
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#141179
04/12/12 11:53 PM
04/12/12 11:53 PM
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OP
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The anti-inflammatory power of red onions
by Dr. David Jockers
(NaturalNews) Onions are one of the most popular vegetables worldwide. While most children dislike their pungent and bitey flavor, most adults embrace and use them regularly. Red onions contain twice as many anti-oxidants as any other form of onion, making them a powerful part of an anti-inflammatory diet and lifestyle.
Red onions get their bite from the many sulfur groups they contain. These sulfur groups include the diallyl sulfides: DMS, DDS, DTS & DTTS. These sulfur groups help produce cysteine within the body that aids in weight loss and detoxification. Additional research has shown that sulfur compounds have a strong anti-capacity that inhibits blood cell clumping.
The sulfur compounds in red onions also lower LDL cholesterol & triglycerides while boosting HDL levels. They are associated with improving cell membrane function in red blood cells and improving oxygen utilization. This improves cardiovascular function as well as fat metabolism.
Rich in Anti-Oxidant PhytoNutrients
Red onions are also a rich source of the flavonoid anti-oxidant quercetin and the polyphenol anti-oxidant anthocyanin. These anti-oxidants prevent the oxidation of dietary and cellular fatty acids. They are very powerful free radical scavengers that neutralize cancer cell growth and dramatically reduce whole body inflammation.
Studies have shown that consuming quercetin from onions was much more effective than taking quercetin extracts in supplement form. The body is able to better recognize the nutrient when it is in a natural form and has other synergistic components associated with it.
Red onions are also a fantastic source of chromium which lowers blood sugar and enhances cellular insulin sensitivity. Nearly 50% of the US population is deficient in chromium which is greater than any other developed nation. This is due to over cropping that has stripped the land of chromium and processed food consumption. Chromium deficiencies lead to diabetes and heart disease.
The anti-oxidant flavonoids are extremely rich in the outer layers of the onion. Many people will peel off the first few layers and lose much of these critical nutrients. Be sure to utilize the outer, fleshy edible portions as much as possible. Overpeeling, by taking off the outer 2 layers of flesh will cost one about 20% of its quercetin and over 75% of its anthocyanins.
Simmering onions in a soup or broth will damage some of the anthocyanins but not the quercetin. The quercetin moves into the soup or broth. The lower the heat the more nutrients will be contained in the soup or broth.
Studies have shown that 4-7 servings of red onions each week (equivalent to about 2-3 onions) has been associated with the greatest benefit in reducing colorectal, oral, laryngeal, esophageal & ovarian cancer.
Red onions should be stored in a cool, dry area with good airflow. Until they are opened they should not be stored in a refrigerator or plastic bag as both of these have been shown to speed up spoilage. Once opened, it is best to store in refrigeration. Avoid any onions that are wet, soft, bruised or have dark spots or mold on them.
Sources for this article include:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=45
http://www.drweil.com/drw/u/ART02868/chromium.html
http://www.produceoasis.com/Items_folder/Vegetables/RedOnion.html
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#141191
04/13/12 05:58 PM
04/13/12 05:58 PM
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OP
SDA
Active Member 2016
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Joined: Aug 2009
Posts: 1,275
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Law firm investigation under way into faked blueberries in name-brand cereals and breads
by Mike Adams, the Health Ranger, NaturalNews Editor
(NaturalNews) The law firm of Finkenstein Thompson LLP, with offices in San Francisco and Washington D.C., has launched an investigation into the issue of "faked" blueberries being used in cereals and bread products. As reported here on NaturalNews and revealed by the non-profit Consumer Wellness Center (www.ConsumerWellness.org), General Mills manufactures a cereal called "Total Blueberry Pomegranate" which contains no blueberries and no pomegranates.
Many cereals, breads, bagels, pancake mixes and muffins imply they contain real blueberries either by using the word "blueberries" on the front of the box or by showing prominent pictures of blueberries on the product packaging. But the ingredients list reveals many of these products contain no blueberries at all. Instead, they are often made out of artificial coloring chemicals, partially-hydrogenated oils and processed sugars. Instead of delivering the nutrients that people expect to enjoy when they eat real blueberries, these "fake blueberry" products deliver chemicals and processed sugars.
If you have purchased a "fake blueberry" product from Kellogg's, General Mills or other food company, Finkenstein Thompson LLP wants to hear from you as part of their investigation. You may call (877) 800-1450 or email them at contact@finkelsteinthompson.com
More information is available at:
http://www.finkelsteinthompson.com/investigation/blueberry_products.p...
"We believe consumers are likely to be misled into purchasing and eating these products based on the pictures of blueberries or the word 'blueberries' on the front of the packaging of these products," said Rosemary M. Rivas, an attorney with Finkelstein Thompson LLP, which has represented consumers' rights for over a decade. "Ultimately, we want these deceptive and misleading marketing practices to stop, and enable consumers to make informed decisions when it comes to the food they purchase and eat. We applaud the Consumer Wellness Center's efforts in investigating and ultimately bringing this issue to the center of national media."
If you haven't seen the "Blueberry Deception" video that exposes the fake blueberries used in many cereals, bread mixes and other products, you can view it at: http://naturalnews.tv/v.asp?v=7EC06D27B1A945BE85E7DA8483025962
The fake blueberry fiasco also led to a satire video (comedy skit) recorded by the Health Ranger, called, "General Mills Total Mind Games," viewable at: http://naturalnews.tv/v.asp?v=851519FA1AC72A56F7205D2285CC66CF
Learn more about the Finkelstein Thompson LLP investigation at http://www.finkelsteinthompson.com/investigation/blueberry_products.p...
Watch NaturalNews.com for more updates on the status of this investigation into how consumers may have been misled by the product labeling and marketing of these fake blueberry products.
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#141875
05/02/12 10:43 PM
05/02/12 10:43 PM
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OP
SDA
Active Member 2016
Dedicated Member
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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The Anti-aging Effects of Cucumbers
by Dr. David Jockers
(NaturalNews) Superfoods are natural foods that have an array of nutrients that synergistically work to together to exponentially expand the individual nutritional components. Many raw, organic vegetables fall into this category. One of the world's favorite superfoods are cucumbers.
Cucumbers are the 4th most cultivated vegetable in the world. Cucumbers are in the same botanical family as melons and squashes. They are considered one of the absolute best foods for the health of the skin, joints, liver, and kidneys. They are also a natural energy tonic with their rich array of phytonutrients and electrolytes.
Cucumbers are loaded with the mineral silica, which is an essential component for healthy connective tissue (muscles, ligaments, cartilage, bone, & skin). It is also full of ionic potassium, magnesium, and vitamin C which give it a powerful alkalizing effect within the body. Additionally, cucumbers are particularly rich in fluids that hydrate the skin, joints, and tissues.
More recently scientists have begun studying the unique lignans found in cucumbers. These lignans include lariciresinol, pinoresinol, and secoisolariciresinol. New research is linking these lignans with reduced risk of cardiovascular disease as well as breast, uterine, ovarian, and prostate cancer.
Cucumbers also contain the triterpene phytonutrients cucurbitacins A, B, C, D, and E. These phytonutrients have been the major focus of some extensive research looking deeply into their abilities to inhibit cancer cell signaling pathways.
Fresh cucumbers have been shown to improve anti-oxidant levels within the body and inhibit pro-inflammatory substances such as COX-2 and nitric oxide. The combination of alkalizing elements, electrolytes, and fluids make it one of the world's best foods for enhancing energy levels. Cucumbers are also great for stabilizing blood pressure and stimulating the body's natural detoxification process.
Cucumbers make for beautiful skin
Cucumbers are often used topically to enhance skin function. The natural ascorbic acid and caffeic acid within the cucumber act to prevent water retention in the skin. This reduces swelling under the eyes and helps the skin heal from sunburn, inflammation, and eczema.
Cucumbers are also very effective when eaten and applied topically for removing unwanted cellulite. Cucumbers act to draw out excess fluids and tighten collagen which has the effect of a natural cellulite reduction. Simply eat some cucumber, juice it, and/or place the cucumber on the regions of water retention.
Cucumbers are typically highly sprayed with pesticides so it is necessary to get organic varieties. If conventional is the only option it is best to scrape off the green skin rather than washing. Many of the chemicals are waxy and do not come off easy with washing.
Try dicing up cucumbers and adding some apple cider vinegar, oregano, and pink salt. This makes a quick, electrolyte and enzyme-rich snack to boost energy levels.
Sources for this article include:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=42
http://www.naturalnews.com/028923_superfoods_nutrition.html
http://www.naturalnews.com/032143_pH_levels_natural_remedies.ht
ml
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#141961
05/04/12 05:05 PM
05/04/12 05:05 PM
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OP
SDA
Active Member 2016
Dedicated Member
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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The Anti-aging Superfood Avocado
by Dr. David Jockers
(NaturalNews) Foods that have an incredible array of health benefits that go well beyond just their nutrient value are considered superfoods. These foods are typically loaded with a combination of critical fatty acids, anti-oxidant phytonutrients and essential amino acids. Avocados are one of the best anti-aging superfoods to consume.
Avocados are native to Central America and were a favorite food of the Aztec Indians. It is part of the flowering plant family Lauraceae which includes camphor, bay laurel and cinnamon. Avocados are considered a fruit. They are cultivated in tropical climates throughout the world including southern Florida and California.
The oldest known evidence of avocado use as a food was found in a cave in Puebla, Mexico. The dates of the writings are thought to be from around 10,000 BC. The two major types of avocados are the Hass Avocado and Florida Avocado. The Hass avocado was named after Rudolph Hass who developed an avocado farm and obtained a patent for the avocados he was growing.
Florida avocados are significantly larger than the Hass avocados but are lower in overall fat and calories. The Hass avocado is more dense in monounsaturated fatty acids than the Florida avocado. The Hass avocado averages between 18-30% fatty acids while the Florida avocado has about 3-5% fats. This equals out to the Florida avocados being about 25-50% of the total fat content found in the Hass avocados.
Avocados rich in healthy Fats & anti-oxidants
This amazing fruit is very high in healthy oleic acid. This is a monounsaturated fat that helps increase fat metabolism. It is also rich in the powerful carotenoid anti-oxidants lutein and zeaxanthin as well as vitamin E (tocopherol).
These anti-oxidants decrease oxidative stress and allow for a healthier cellular environment. Other critical components include ionic potassium and folate. These elements are alkaline forming in the body, helping to buffer acidic wastes that accumulate within the human tissue and bloodstream.
Avocados are a terrific complement to a vegetable based meal. Most vegetables, particularly in their raw state, contain a high amount of carotenoid based anti-oxidants. Studies have shown that these anti-oxidants are lipophilic (fat-loving) and are absorbed best in the body when combined with a healthy fat such as oleic acid.
A study published in the Journal of Nutrition in March 2005 showed that adding avocados to salad increased absorption of alpha-carotene, beta-carotene and lutein 7.2, 15.3, and 5.1 times higher, respectively, than the average amount of these carotenoids absorbed when avocado-free salad was eaten.
Hass avocados have been found to be the most densely concentrated variety of the avocado fruit. They contain the highest content of lutein and zeaxanthin and other fat-soluble nutrients. Both types of avocados are terrific for the digestive system as they contain a good variety of both soluble and insoluble fibers.
Avocados are one of the best anti-aging foods that prevent wrinkles and skin aging. The D-manno-heptulose sugar that is found in avocados has been shown to improve the skin epidermis by boosting collagen formation. Avocados also contain specific amino acids and carotenoid anti-oxidants that reduce age spots, soothe inflammation and heals scars and burns.
When looking to find a ripe avocado it is best to feel the consistency rather than judge them off of their color. Ripe avocados that are still good are typically firm but have slight give to them. Any sort of mushy consistency is a warning sign that the inside meat is oxidized and rotten. Refrigerating your avocados will increase their shelf life while putting them in a bag with an old banana peel will make them ripen faster.
Sources For This Article Include
http://www.superfoodsrx.com/superfoods/avocado/
http://www.oprah.com
http://valerietonnerhealthcoach.blogspot.com
http://www.naturalnews.com/028923_superfoods_nutrition.html
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#142499
05/17/12 10:05 PM
05/17/12 10:05 PM
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OP
SDA
Active Member 2016
Dedicated Member
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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Which fruits and vegetables are naturally the most detoxifying?
by PF Louis
(NaturalNews) Detoxing in our incredibly polluted environment is not an occasional endeavor. In order to maintain a healthy immune system with a slightly alkaline pH, we need to consider constant slow detoxing to counter the "slow kill" from the myriad toxins pervading every element of our environment.
Extreme detox measures, such as liver cleansing coffee enemas, any type of heavy metal chelation, or periods of fasting can be performed briefly every few months, or as needed for treating a debilitating disease.
However, an appropriately consistent slow detox could be part of our daily diet. Consuming only whole organic foods is basic. Whole foods are foods that are not processed, such as bulk produce, grains, and legumes.
If your city water is fluoridated, use reverse osmosis to minimize the fluoride and other toxins, but add a few drops of liquid trace minerals to replace those removed by reverse osmosis. Avoid most bottled or canned commercial beverages. Use freshly squeezed juice instead.
Some foods not certified organic may be okay if they are rarely sprayed, especially if locally grown. But again, select from fresh bulk produce; don't buy canned or frozen veggies and fruits.
Here's a list of the dirty dozen (most sprayed) and clean fifteen (least sprayed). The clean fifteen list will let you know which foods you can enjoy when buying organic is impractical: http://www.elderandsage.com
Potent detoxifying foods that should be part of your regular diet
Cilantro: Excellent for detoxing mercury, which has permeated our environment to the point where it is even in most of our teeth as amalgam fillings. Raw organic cilantro can be chopped up and sprinkled on almost any food serving.
It can be juiced along with carrots, other veggies, and apples and used in green smoothies. Cilantro's mercury detox power was first discovered among Indonesian clinical patients fed cilantro soup.
Chlorella: Many consider this super food, combined with cilantro, as the ultimate heavy metal detoxifier derived from foods.
Garlic: A natural antibiotic and promoter of liver enzymes that aid detoxification. It's best to chew raw or squeeze raw cloves into or onto freshly prepared foods.
Broccoli sprouts: Most readers know broccoli, along with other cruciferous vegetables, has cancer prevention properties. But broccoli sprouts are better at stimulating those toxin filtering enzymes in the liver.
Omega-3 oils: Besides helping to prevent chronic inflammation, these oils help lubricate the intestinal walls. This serves to capture and help eliminate toxins from the gastrointestinal tract. Avocado (technically a fruit), ground hemp or flax seeds or oils, and pure virgin olive oil are recommended.
Papaya: A useful detox addition to your diet. Eat the seeds as well.
Lemon or lime water: Mixed with warm water and consumed first thing in the morning is an old liver cleansing remedy that is still recommended by naturopaths and others today.
Mung beans: Purchase bulk, raw, dry and organic, of course. Cooked, they are easy to digest and tend to absorb and help eliminate GI tract toxins.
Beets: Helps purify the blood.
Eliminate alcohol, processed white flour and sugar completely. Use pure sea salt for seasoning. Raw leafy vegetables should be juiced or blended for green smoothies as often as possible. Add raw carrots and raw beets to your juicing efforts.
Sources for this article include:
http://www.globalhealingcenter.com
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#142928
05/28/12 05:47 PM
05/28/12 05:47 PM
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OP
SDA
Active Member 2016
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Here's why kale is called the 'beef' of a plant-based diet
by Willow Tohi
(NaturalNews) While there's no official definition of the term superfood, the generally implied idea is a fruit or vegetable that is particularly nutritious and beneficial to your overall health and wellness, with high phytonutrient content. By that definition, kale should have a spot in the top ten. If you want to be healthy, there's no avoiding the leafy green vegetables, and kale is one of the most nourishing. It is a good source of calcium, magnesium, vitamin A, vitamin C, fiber, iron, folic acid, amino acids, antioxidant flavonoids, and lutein. It is easy to prepare, versatile, and delicious.
Conversely, environmentalists cite meat production as one of the top ten contributors to climate change. There are 7 billion people on the planet and 55 billion large animals that are raised for food each year making lots of waste and stretching resources. Which is why the famous author of The Omnivore's Dilemma, Michael Pollan, suggested "Meatless Mondays" in the first place. He says, "By departing even modestly from the Western diet, we could reduce our chances of getting coronary heart disease by 80%, type 2 diabetes by 90%, and colon cancer by 70%."
So eating meat sparingly, as a side-dish, is good for your body, your pocketbook, and the environment.
Some comparisons between beef and kale:
Organicauthority.com's Jill Ettinger had these reasons to try kale:
1. Sustainability. Kale grows to maturity in 2 months. Meat cattle mature between 18 - 24 months of age. One pound of beef takes 2400 gallons of water and 16 pounds of grain.
2. Anti-inflammatory. The consumption of animal proteins is a major cause of autoimmune disease, heart disease and arthritis. The nutrients in kale make it anti-inflammatory. It is so nutrient-dense is can actually reverse some of these conditions.
3. Iron. Per calorie, kale has more iron than beef.
4. Fiber. Needed daily, few Americans get enough. Ongoing fiber deficiency is linked to many diseases, including digestive disorders, cancers, and heart disease. Most Americans get their protein from animal sources, which provide no fiber. Kale provides about 5% of the RDI per serving, along with two grams of protein.
5. Calcium. Despite high consumption of beef and dairy products in this country, we still have some of the highest rates of bone loss and bone health problems (such as osteoporosis) in the world. Kale has a more bio-available form of calcium than dairy, and contains more calcium per calorie than milk. It also has magnesium, which is necessary to use calcium.
6. Omegas. Mainstream meat products do not have the essential fatty acids we need for good health. Each serving of kale has more than 120mg of omega-3 fatty acids and more than 90mg of omega-6 fatty acids.
7. Immunity. Kale is a rich source of vitamins and minerals that nourish and support the liver, aid digestion and help to naturally detox the body. Factory farm meats and dairy products only lend to the scary and growing problem of Superbugs and resistant bacteria.
Tips for adding kale to your diet
Kale is considered a winter crop, even though it is available year round. The cold makes it sweeter; if it wilts or turns brown it may become bitter. It is easy to grow yourself. There are several varieties of kale: the most common is green (curly-leaf) kale, dinosaur kale and red Russian. The smoother leafed varieties are milder in taste.
Store kale for a week in the crisper, but remember that it gets stronger as it is stored. To store longer, wash, dry, mince or chop (pitch tough stems), and freeze. It thaws quickly and can be used like raw kale.
Eat kale raw, in a salad, use it as a wrap, or juice it or add it to a smoothie. Kale can be blanched, boiled, braised, sauteed, steamed or stir-fried. People prepare it in a similar manner to chard or collards: season with brown rice or umeboshi vinegar, soy sauce, tamari or sesame oil, to name a few. Substitute for spinach or cabbage in recipes.
If taste is an issue: mince finely and add to recipes, like parsley. Stir into bean, egg, pasta, potato, tuna, vegetable salads or soups, stews and sauces. Sprinkle on pizza; stir into scrambled eggs, lasagna, burritos or quesadillas; the list is endless. It will add color and nutrition to most anything.
Sources:
http://www.organicauthority.com
http://mothering.com/praise-kale
http://www.organicauthority.com
http://www.meatlessmonday.com/food-rules-in-perfect-portions/
Suzanne
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Re: Fruit and Vegetables for Health
[Re: Suzanne]
#143376
06/14/12 01:14 PM
06/14/12 01:14 PM
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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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I sure appreciate those hints, Suzanne. Reminds me to use more kale. Haystack is my favorite meal, but I should consider more kale.
"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]
#143390
06/14/12 08:20 PM
06/14/12 08:20 PM
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I also like haystacks and should also use more kale.
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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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