Tag Archives: food

Four Foods That Benefit Your Health & Sunlight

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Five Food-Medicines That Could Quite Possibly Save Your Life

2nd June 2012

By Sayer Ji

Contributing Writer for Wake Up World

Though Mother Nature’s formulas are proprietary, she does not grant patents.

Some of the most powerful medicines on the planet are masquerading around as foods and spices. While they do not lend themselves to being patented, nor will multi-billion dollar human clinical trials ever be funded to prove them efficacious, they have been used since time immemorial to both nourish our bodies, and to prevent and treat disease. So valued were these in ancient times that they were worth their weight in gold, and entire civilizations either rose to great power or collapsed as a result of their relationship to them.

What is even more amazing is that many of these “plant allies” are found growing in our backyards, and often sitting there in our refrigerators and spice racks, neglected and under appreciated.  In fact, many of us use these daily unaware that this is why we don’t get sick as often as those who do not incorporate them into their diet. Let’s look at a few examples….

1) Garlic – with the increasing prevalence of multi-drug resistant bacteria and the failure of the conventional, drug-based model to develop effective solutions against them (nor accepting responsibility for creating them), spices have regained their once universal reign as broad spectrum infection-fighters with sometimes life-saving power. Garlic, in fact, has several hundred therapeutic properties, confirmed by a growing body of scientific research, which you can view directly on GreenMedInfo.com.[i]  One quick example of garlic’s power, is in killing multi-drug resistant tuberculosis (MDR-TB), which the mainstream media has termed the “white plague,” roiling the masses with a fear of drug-resistant (but not plant-extract resistant) they are made to believe they are defenseless against.  Last year an article was published in a peer-reviewed scientific journal showing that garlic was capable of inhibiting a wide range of multiple drug resistant tuberculosis strains.[ii] The authors concluded “The use of garlic against MDR-TB may be of great importance regarding public health.”  Garlic’s anti-infective properties do not end with MDR-TB, as it has been demonstrated to inhibit the following pathogens as well

  • Amoeba Entamoeba histolytica (parasite)
  • Cholera
  • Clostridium
  • Cytomegalovirus
  • Dermatophytoses (a type of topical fungal infection)
  • Haemophilus Influenzae
  • Helicobacter Pylori
  • Herpes Simplex Virus Type 1
  • Herpes Simplex Virus Type 2
  • Klebsiella
  • Methicillin-resistant Staphylococcus A. (MRSA)
  • Parainfluenza Virus
  • Peridontal Infection
  • Pneumococcal Infections
  • Pseudomonas aeruginosa
  • Streptococcus Mutans
  • Streptococcus Infections: Group A
  • Streptococcus Infections: Group B
  • Streptococcus pyrogenes
  • Thrush (oral fungal infection)

This amazing list underscores how important it is to keep a supply of garlic close by!

2.)  Honey – bees produce a wide range of therapeutic substances beyond honey, e.g. propolis, bee venom, royal jelly, beeswax, bee pollen, etc., but this sweet, sticky stuff that we all love to dip our paw into occasionally, is the most well-known and most copiously consumed of them all – and for good reason, it tastes great!  But did you know that this sweet treat is one of nature’s most powerful healing agents, as well? Here is just a smattering of some of honey’s more scientifically researched health benefits and/or applications:

  • Aspirin-Induced Gastrointestinal Toxicity  (honey  coats the delicate linings of the stomach, preventing aspirin-induced lesions and bleeding)
  • Bacterial Infections
  • Burns
  • Candida infection (despite the fact that honey contains sugar, it demonstrates anti-fungal properties)
  • Conjunctivitis
  • Dental plaque (a recent study showed that Manuka honey was a viable alternative to chemical mouthwash in dissolving dental plaque)[iii]
  • Dermatitis
  • Diabetic Ulcer
  • Herpes-related ulcers
  • MRSA (especially for Manuka honey)

There are many more uses for honey than covered here. Needless to say, replacing synthetic sweeteners or highly processed sugars or high fructose corn syrup with a moderate amount of honey may be a great preventative health step to take.

3) Apples – an apple a day does in fact keep the doctor away, especially cancer specialists it would seem.  For instance, one of the most well-established health benefits of consuming apples is to reduce the risk of colorectal cancer. The more apples you consume, the less likely you are to develop this potentially fatal disease. To view the 5 studies that reference this relationship, go to the GreenmedInfo.com apple research page where you will also find 50 other health benefits of apple or apple byproducts (e.g. apple vinegar) consumption which include:

  • Aging, Reduce Rate
  • Allergies
  • Allopecia (Hair Loss)
  • Diarrhea
  • Insulin Resistance
  • Liver Cancer
  • Radiation Induced Illness
  • Staphylococcol Infection

4) Sunlight – this one may throw some of you off, but sunlight possesses both energy and information with real, metabolic value and is therefore a source of usable energy for the body – and so, in a very real sense it can be considered a form of food that we consume through our skin by way of its built in, melanin-based “solar panels.”  Not only does adequate sunlight exposure result in the production of vitamin D, a hormone-like substance that regulates over 2,000 genes in the human body — and as a result prevents or ameliorates hundreds of vitamin D deficiency associated health conditions – but sunlight exposure itself has a unique set of health benefits not reducible to simply vitamin D production alone.  One of the more interesting studies performed on sunlight exposure, based on data gathered from over 100 countries and published earlier this year in the journal Anticancer Research, showed that there was “a strong inverse correlations with solar UVB for 15 types of cancer,” with weaker, though still significant evidence for the protective role of sunlight in 9 other cancers. Here are some additional benefits of sunlight exposure:

  • Alzheimer’s Disease
  • Depression
  • Dopamine Deficiency
  • Dermatitis
  • Influenza
  • Multiple Sclerosis
  • Psoriasis

5) Turmeric  – quite possibly the world’s most important herb. Named “Kanchani,” or literally “Golden Goddess,” in the ancient Indian healing tradition, its healing properties have been deeply appreciated, if not revered for countless centuries. Turmeric has been scientifically documented to have over 500 applications in disease prevention and treatment. It also has been shown to modulate over 150 distinct biological and genetic/epigenetic pathways of value in health, demonstrating a complexity as well as gentleness that no drug on the planet has ever been shown to possess.

As there are too many health conditions that turmeric may benefit to list, we are listing the top 10 as determined by the GreenMedInfo algorithm which calculates both the evidence quantity (number of articles) and evidence quality (human study valued higher than animal, and so on). Also, the number in parentheses denotes the number of studies on the database demonstrating the beneficial relationship.

  • Oxidative Stress (160)
  • Inflammation (51)
  • DNA Damage (48)
  • Lipid Peroxidation (34)
  • Colorectal Cancer (24)
  • Breast Cancer (60)
  • Colon Cancer (52)
  • Chemically-Induced Liver Damage (34)
  • Alzheimer’s Disease (34)
  • Tumors (23)

from:   http://wakeup-world.com/2012/07/02/five-food-medicines-that-could-quite-possibly-save-your-life/

 

Food, Drought, Famine, & Climate Change

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Kelly Rigg

Executive Director, GCCA

Climate Change and Food Security: Out of the Mouths of Babes

Posted: 10/16/11 05:36 PM ET

Climate change skeptics would have you believe that global warming is an abstract theory, a dispute between scientists with differing interpretations of computer models, temperature data and ice measurements. So when the conversation turns to real people facing real hardship on the frontlines of climate change, it’s no surprise that they redirect the conversation back to the abstract.

Take a look at the 171 arguments of climate skeptics compiled by Skeptical Science. You can count on the number of fingers it takes to make a peace sign the arguments about the immediate directly observable impacts of climate change (and one of these is about polar bears).

Today is World Food Day, a perfect moment to reflect on what the very real impacts of climate change mean for those who suffer from hunger and malnutrition. It comes at a time when millions of people are struggling to survive in East Africa where the worst drought in 60 years is devastating millions of lives and livelihoods.

Those on the frontlines are convinced that climate change is responsible.

As UN Humanitarian Relief Coordinator, Valerie Amos, says, “We have to take the impact of climate change more seriously… Everything I’ve heard has said that we used to have drought every 10 years, then it became every five years and now it’s every two years.”

A 2009 report by the World Food Programme, which describes itself as the world’s largest humanitarian agency fighting hunger, explains:

By 2050, the number of people at risk of hunger as a result of climate change is expected to increase by 10 to 20 percent more than would be expected without climate change; and the number of malnourished children is expected to increase by 24 million – 21 percent more than without climate change. Sub-Saharan Africa is likely to be the worst affected region.

Think about it. 24 million additional kids — that’s roughly equivalent to a third of US children.

But it’s not just a question of changing climate and weather patterns; it’s also about the resilience of communities to withstand such changes. As Rajiv Shah, the administrator of the US Agency for International Development (USAID) explained to the Huffington Post in July, “There’s no question that hotter and drier growing conditions in sub-Saharan Africa have reduced the resiliency of these communities. Absolutely the change in climate has contributed to this problem, without question.”

On that front, it’s not all bad news. Investments in community resilience projects show a promising way forward. See for example the success of the Morulem irrigation project in Kenya originally funded by World Vision more than 10 years ago.

If you’ve ever looked at the labels identifying the origin of the food on the shelves of your local supermarket (grapes from Chile, apple juice from China, rice from Thailand) you’ll know that the global food supply system is complex. In a warming world there will be winners and losers across a range of factors. Higher temperatures and more CO2 in the atmosphere may lead to higher crop yields in some parts of the world, and lower in others. But in an increasingly interconnected world other factors will be equally important and the net result doesn’t bode well.

2011-10-16-FamineSomaliaCreativeCommonsIFRCTckTckTck.jpg
Creative Commons: International Foundation of Red Cross

Consider these three for example:

to read more and see the video, go to:    http://www.huffingtonpost.com/kelly-rigg/climate-change-and-food-s_b_1014091.html?ir=Impact

10 Foods for Detoxification

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Top 10 Detoxifying Foods

The Huffington Post Canada     Posted: 8/30/11 10:55 AM ET

While I’m a firm believer that detoxification is an essential part of optimal health, I acknowledge there is a lot of misinformation on how to detox safely and effectively. I’m often asked, “What is the best detox/detox kit?” My answer is simple: We’re all biochemically unique and thus, have different biochemical demands. There are a number of organs which aid in the removal of the dangerous exogenous and endogenous toxins from our body.

Therefore, it’s highly recommended to seek the guidance of a qualified health-care provider before you begin a detox regimen.

That being said, there are a number of foods you can eat safely on a regular basis to get a gentle detox daily. Below are my favourites:

check out the slideshow @http://www.huffingtonpost.ca/2011/09/01/top-ten-detoxifying-foods_n_933388.html?ref=mostpopular#s335786&titl

You can’t beat beets! Beets are full of vitamins B3, B6, C and beta-carotene. They’re also a valuable source of iron, magnesium, zinc and calcium — all necessary to promote optimal detoxification and elimination. Beets also support good gallbladder and liver health — organs that are paramount for breaking down and removing toxins. The high amount of fibre in beetroot improves digestion and helps eliminate bodily waste.

Sea Vegetables

Often known as seaweeds, these amazing foods house powerful antioxidants that help to alkalize the blood and strengthen the digestive tract. The algin in seaweeds absorb toxins from the digestive tract in much the same way a water softener removes the hardness from tap water. Sea vegetables offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean — the same minerals that are found in human blood. Dulse is my personal fave.

Dandelions
Dandelions are considered a powerhouse food full of nutrients that are essential for anyone regularly eating the “Standard American Diet” (SAD). They’re a rich source of minerals and provide a variety of phytonutrients. They’re super antioxidants that support cleansing of the digestive tract and offer great liver support. Try adding dandelion leaves to your salad.

Broccoli Sprouts
Broccoli is part of the powerhouse brassica family of vegetables. Broccoli contains important phytochemicals that are released when they’re chopped, chewed, fermented, cooked or digested. The substances are released then break down into sulphorophanes, indole-3-carbinol and D-glucarate, which all have a specific effect on detoxification. Broccoli sprouts can actually provide more benefit than regular broccoli as they contain 20 times more sulfurophane. Add these to your salads and get creative with them in your meals.

Flaxseed
One of my favourite “superfoods,” flaxseeds serve many purposes. When detoxifying your body, it’s essential to ensure toxins are eliminated properly. Ground flaxseeds provide a wonderful source of fibre that helps to bind and flush toxins from the intestinal tract. They’re also a great source of health promoting omega 3 oils. Try consuming two tablespoons of found flaxseeds in lemon water every morning.

Lemons
Who doesn’t love lemon? This wonderful fruit stimulates the release of enzymes and helps convert toxins into a water-soluble form that can be easily excreted from the body. Drinking lemon water, which is alkaline-forming, first thing in the morning will help to balance out the acidity of foods we’ve consumed. Don’t forget to add your ground flaxseeds to enhance toxin removal.

Garlic
No detox plan should be without some garlic: It’s a powerful antiviral, antiseptic and antibiotic. Ridding your body of these pathogenic microbes can reduce endogenous (made by your body) toxins. The vital sulphuric compounds garlic contains makes it an essential detoxifier.

Artichoke
Artichokes are not only a very tasty food, they’re also incredibly healthy. Artichokes have been shown to increase bile production and purify/protect the liver. They also have a mild diuretic effect on the kidneys, ensuring proper removal of toxins once the liver breaks them down.

Tumeric
Curcumin is the active ingredient in the spice turmeric, which gives it its yellow color. The rate at which your detox pathways function depends on your genes, your age, lifestyle and a good supply of nutrients involved in the detox process. Curcumin is used a lot in Ayurvedic Medicine to treat liver and digestive disorders.

Apples
Apples are full of wonderful nutrients. You get fibre, vitamins, minerals and many beneficial phytochemicals such as D-Glucarate, flavonoids and terpenoids. All of these substances are used in the detox process. One flavonoid, Phlorizidin (phlorizin), is thought to help stimulate bile production which helps with detox as the liver gets rid of some toxins through the bile. Apples are also a good source of the soluble fibre pectin, which can help detox metals and food additives from your body. It’s best to eat only organic apples as the non-organic varieties are among the top 12 foods that’ve been found to contain the most pesticide residues.

Dr. John Dempster is a Naturopathic Doctor in Toronto. He’s the founder of The Dempster Clinic — Center for Integrated Medicine and embraces the biochemical uniqueness of each patient. With a large focus on regenerative and anti-aging medicine, he focuses on optimizing nutritional and biochemical imbalances. Dr. D can be contacted through his website, www.thedempsterclinic.com.

On Microwaving Food

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What do you think about cooking food in a microwave?

In a review of research, we have found that microwave heating, for the most part. impacts food nutrients in much the same way as other forms of heating. The microwaving of food creates greater nutrient loss when higher heats are created, when heating is extended over a long period of time, or when food is heated while being submerged in water. Each of these principles applies to stovetop cooking as well. Surrounding a food with water and placing it in the microwave on high temperature for several minutes will result in significant nutrient loss in a way that is parallel to boiling a food on the stovetop for several minutes.

There haven’t been any wide-scale, peer-reviewed journal studies on the impact of microwave cooking on food structures. We realize that other websites have recommended avoidance of microwave cooking due to changes in food proteins. We have not seen evidence to support this recommendation. We’ve seen purified, chemical extracts from food taken into a laboratory setting and then exposed to microwave radiation from laboratory equipment. But we’ve not seen intact, edible foods placed in a microwave oven and then analyzed for structural changes in nutrients such as protein.

There was one small clinical study on the effect of microwave cooking that is widely discussed on the Internet. While it was not published in a peer-reviewed journal and is not indexed on Medline, we will still report its findings. This study showed that the consumption of microwaved foods was followed by a short-term decrease in the number of white blood cells in the study participants consuming the microwaved food.

Food safety may be an issue when it comes to cooking in microwaves. One published study found the inability of microwaving to assure elimination of E. coli 0157:H7 from food. Another study found that owing to non-uniform heating of microwaves, some samples of microwaved chicken still contained the Listeria bacteria while another one found that the time needed cook mincemeat to achieve doneness, as observed by agreeable taste and texture, was insufficient to killSalmonella and Streptococcus bacteria.

We’ve found two basic health concerns to be well documented in relationship to microwave cooking. First and foremost is the choice of food containers to be placed inside of a microwave oven. Most plastics, including film food wrap (LDPE, or low density polyethylene, displaying a Number 4 recycling symbol) and styrofoam containers (PS, or polystyrene, displaying a Number 6 recycling symbol) have been shown to migrate from plastic packaging into microwaved foods. This contamination of the food with plastic particles is beyond question in the science research-but researchers disagree on the health implications. Researchers who look at “invisible” changes occurring inside human cells (including metabolic patterns and nutrient ratios) find reason for broad-based concern about the use of plastic packaging in microwave ovens. From our perspective, there is simply no good reason to take the risk. If you do decide to use a microwave oven, we recommend using non-plastic food containers only. These containers would include glass, Pyrex, and all microwave-safe ceramics.

All this being said, we choose not to use microwaves in our homes. The quick cooking methods that we like to use to cook foods like vegetables really do not take that much more time than if we cooked with a microwave. Until more research is done on the subject, we feel more comfortable using the stovetop and oven for cooking.

 

 

Brain-Belly-Beauty Connection

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How Gut Health Impacts Your Brain And Beauty

Stomach Controls Mind

First Posted: 8/26/11 08:02 AM ET Updated: 8/26/11 10:32 AM ET

By Ashley Neglia for YouBeauty.com

Research has already shown a connection between the belly and the brain (there’s a reason it’s called “gut instinct”), but new studies suggest that the food we eat and the bacteria residing within our gut may be powerful enough to alter our cognitive behavior.

These links between mind and body are helping researchers delve even deeper into viewing health and beauty more holistically.

According to researchers, changes in naturally occurring bacteria within the stomach may pack enough punch to otherwise affect brain chemistry. The new findings may not only help explain why certain gastrointestinal disorders, including irritable bowel syndrome, often occur concurrently withanxiety or depression, but also why some psychiatric illnesses, such as late onset autism, are associated with abnormal bacteria content.

to read more, go to:    http://www.huffingtonpost.com/2011/08/26/stomach-controls-mind_n_934294.html

GMO’s in the Rice Field

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Genetically Engineered Rice is a Trojan Horse: Misled by Bill Gates and Monsanto

Posted By Dr. Mercola | June 21 2011 | 24,907 views

genetically modified riceThe Bill and Melinda Gates Foundation has approved $20 million in new monies toward the development of “golden rice” — an untested, highly controversial GE (genetically engineered) crop that threatens biodiversity and risks bringing economic and ecological disaster to Asia’s farms.

The leader of the Golden Rice project is Gerald Barry, previously director of research at Monsanto.

Sarojeni V. Rengam, executive director of Pesticide Action Network Asia and the Pacific (PAN AP), has called the rice a “Trojan horse.” According to Rengam, the rice is “… a public relations stunt pulled by the agri-business corporations to garner acceptance of GE crops and food. The whole idea of GE seeds is to make money.”

Food Freedom reports:

to read more, go to:    http://articles.mercola.com/sites/articles/archive/2011/06/21/genetically-engineered-rice-is-a-trojan-horse–misled-by-bill-gates-and-monsan