How many times have you seen commercials for the widely marketed Chia Pet? Chia is often considered a super seed as it’s rich in essential fatty acids. Currently chai has the highest concentration of Omega 3’s amongst all plant based sources. Ironically the Omega 3 levels of chia are close to three times higher than flaxseed oil.
Going back 3000 years ago to Central America, the Aztecs considered chai to be one of their four main foods. According to the Mayans, the word chai means strength. Unfortunatel, over the last few century’s chai was almost taken to extinction due to cultural and religious concerns. In the 1990’s the plant made a strong comeback and became readily available for food, seed oil and other applications.
According to Wes Crain Vice President of Navitas Natural, “Unlike chai seed, flax is more susceptible to rancidity and it does not breakdown easily in the digestive tract.” “Chia absorbs water and can help aid in hydrating the body.” Chai also helps slow the body from converting carbohydrate calories into simple sugars, which is a good future for diabetics.”
Chai is also naturally high in dietary fiber, antioxidants, calcium, protein, amino acids, as well as vitamins and minerals.
Tumeric has been used in ancient Indian medicine for over 2500 years. In traditional Indian cuisine, the yellow powder inside the stem has been used as a spice. This cousin of the ginger plant is referred by many as ”Solid Gold” because of its deep yellow-gold colors and its healing capacity. This deep yellow color comes from a group of medicinal substances called curcumin.
The active ingredient called curcumin has six fundamental healing properties: anti-inflammatory, antioxidant, anti-viral, anti-bacterial, anti-fungal and anti-cancer. Several double-blind studies have shown that curcumin is as effective as the drug Phenylbutazone in reducing arthritic pain, swelling, and inflammation. Many ailments involve inflammation and pain, so a list of disorders would be large.
Tumeric/Curcumin acts as a potent antioxidant by protecting against free radical attack from food toxins, water, air and the basic living environment. Internally, curcumin helps block production of certain free radicals including superoxide. Maybe the most critical value of curcumin is its capacity to quench the oxidative damage to DNA. This will hopefully inhibit the binding of toxins to DNA and secure all genetic material.
With over a dozen clinical trials backing tumeric/curcumin, there appears to be real promise underway for some strong health benefits, the recommended dose is 1000-4000 mg/day.
As soon as the summer months start to peak I also know it’s time for some fresh blueberries. I can’t think of many other foods which are as tantalizing as blueberries.
Anytime a fruit or vegetable exhibits strong colors usually this is a strong indication of high antioxidant concentration. Antioxidants in a simple definition are a group of vitamins, minerals, and enzymes that act to fight free radicals or the body’s bad guys which create pain, inflammation and disease. According to the USDA Center For Aging, blueberries have the highest antioxidant score of the top 25 fruits consumed in North America.
The antioxidant activity is concentrated in the blue skins of the blueberries. In the skin is a phytochemical called anthocyanin, this chemical helps to neutralize the harmful effects of free radicals.
In a recent study done by Tufts University, research has shown that the antioxidants in blueberries can reverse age related declines in brain function. Also at the University of Cincinnati, Dr. Robert Krikorian found in studies that elderly people with memory loss given blueberry juice twice a day (up to 12 oz. for 12 weeks) showed improvement in memory, recall and other aspects of cognition.
I think mental decline is certainly one of the biggest fears of any human being, but with news of blueberry protection we may see some light at the end of the tunnel for those associated with mental decline.
Going blind is a horrible thought for those of us born with normal vision, but vision impairment is a consequence of age. Unfortunately as the population reaches 85, a whopping 15% of the population will suffer from macular degeneration (MD). The eyes are a vital organ, and with help from a select number of foods our eyes will hopefully remain unharmed.
Lutein is considered a carotenoid which is a cousin of beta carotene. There are in total 600 types of carotenoids, however; only 60 of them are absorbed by the blood and only two are concentrated in the macula portion of the eye. The macula is the small region of the retina responsible for central vision. Lutein is naturally found in spinach, kale, oranges, and mango’s. Although some lutein is found in other areas of the eye, the majority is found in the macula.
Lutein protects the macula by filtering out dangerous blue light. Lutein act as a powerful antioxidant and reduces free radical damage to the eye. According to James Elliot, Phd “There has been substantial scientific research linking the benefits of the dietary carotenoid lutein.” Also in 2007 a 6 year study done by the National Eye Institute in Maryland found that lutein protects against blindness.
Lutein has been proven to be a safe supplement used to protect our eyes from Macular Degeneration. Currently the recommended daily allowance for positive effects is 6-10 mg/day.
Over the last few years chocolate has gained popularity in the U.S. partly due to reported health benefits. The history of chocolate goes back 3000 years to the time of Mayan and Aztec rule. Back in those days chocolate wasn’t in the same consistency as we think of chocolate. These ancient cultures would harvest pods from the cocoa tree, the pods were then fermented to form a bitter drink called xocoatl; meaning bitter water.
Chocolate really wasn’t noticed until a few hundred years ago when Spanish conquistador Cortez brought the Aztec drink back to Spain. In 1657 real changes started to occur. This is when the bitter xocoatl became a sweeter type concoction . This is more of what today’s culture is accustomed to.
A recent report in a Aug issue of Nature states that antioxidants in chocolate called flavonoids are good for cardiovascular health. These flavonoids have been proven to prevent dangerous blood clots from forming. Also the antioxidants in chocolate (flavonoids) gobble up free radicals which are destructive molecules implicated in heart disease and other ailments.
With many good things there is a catch. The catch is not all chocolate is the same. According to Mauro Sarafini, PhD of Italy’s National Institute for Food and Nutrition in Rome, not all chocolates are the same. “Our findings indicate that milk may interfere with the absorption of antioxidants from chocolate.” The bottom line is dark chocolate (dairy free) is good for your health, but like most things in life only in moderation. According to research only a few bites a day will supply what the the body needs of chocolate.
Simply eating dark chocolate will not guarantee that one will not have health problems. It must be added that one must eat healthy and exercise to gain the most optimum benefits.
Vitamin D is often referred to as the “Sunshine Vitamin” and was assumed by many to be maintained by the body with a minimal amount of sunshine, but it’s much more complex than this. It is true that with a normal healthy individual Vitamin D is produced by the skin with the interaction of sunshine, but there are limitations. Dark skin individuals can be up to 99% resistant. Also the angle of the sun plays a critical role in the formation of Vitamin D. Research has proven that people make very little Vitamin D in the winter time due to lack of sunlight. Many believe that the winter blues are to be directly blamed on the lack of this critical vitamin.
Basically what happens is as ultraviolet sunlight shines on the skin, sterols (cholesterol) gets converted to the active hormone form of D-3. Amazingly animals and plants make Vitamin D precursors. Plants make a form of Vitamin D called D-2. Ironically mushrooms are high in D-2 and according to many is just as easily absorbed as D-3.
Over the last few years Vitamin D has become one of the hottest supplements on the market. Vitamin D is critical for proper calcium and phosphorus regulation. When Vitamin D is combined with calcium there is proper bone remodeling and bone growth. With a lack of Vit D, bones become distorted and osteomalacia (Softening of the bones) occur. Also there is a strong biological evidence-based review that indicates both Vitamin D (700-800 I.U./day) and calcium (500mg-1,200mg/day) taken together have shown a decreased risk of falls, fractures, and bone loss in elderly individuals 62-85 years old. Because Vitamin D is considered fat-soluble it should always be taken with a meal as fat in the food assists with proper absorption. The current daily value of Vitamin D is 400 I.U. with a safe upper limit of 2000 I.U.
In conclusion, if one doesn’t receive moderate amounts of sun exposure (ten minutes/day, three days/week) it is essential that people take Vitamin D as a supplement or consume foods high in Vitamin D.
Considering one-third of the worlds population depends on coconut oil it would appear this oil has a sound nutritional value. Pacific islanders have considered coconut oil to be a cure all for hundreds of years. In this country coconut oil started to get a bad reputation starting in the 1950’s. Americans were given a poor picture of this oil and and it remained this way until the 1980’s.
It is true that coconut oil carries a significant amount of saturated fat, however; the type of saturated fat is where it differs from most animal saturated fats. The type of saturated fat in coconuts is a medium chain triglyceride. MCT’s have been shown in laboratory studies to have a cholesterol lowering effect. It also was shown to protect against heart disease and lower the risk of atherosclerosis. Instead of increasing the risk of heart disease MCT’s are an immediate source of fuel and energy, plus MCT’s also aid in the body to metabolize fat efficiently. More recent studies have shown a acid in this MCT called lauric acid has the capacity to have both anti-bacterial and anti-viral properties. Coconut oil has also been shown to be a true asset during cold and flu season. There have been over 20 research papers on lauric acid and its antimicrobial value. In the 1930’s a dentist named Dr. Weston Price traveled through the South Pacific, examining traditional diets and the effect on dental health, and he found that those eating diets high in coconut oil were much healthier and trim, despite the high fat diet. In 1981 two more polynesian islands showed the same results.
In Asia coconut oil is used extensively in cooking, Dr. Mercola states “coconut oil is the smartest oil you can use in cooking.” Also this oil is used in soaps due to its ability to lather and moisturize the skin.
Given all the benefits of this truly magical oil, the future of coconut oil is very promising for both internal and external uses.
Its a fact that at some point of a woman’s life menopause will became a factor. The question is, how severe will it be? The official definition of menopause is when there is no period for a year. Each women is a little different and symptoms vary. Some of the symptoms include night sweats, fatigue, sleep disturbances, depression and weight changes. To counter these disturbances from a natural stand point we look to what are ancestors used from the Earth for assistance, particulally the Native Americans.
Black Cohosh is a tall perennial plant in the buttercup family that grows in the eastern and central areas of the U.S. This herb has been shown in laboratory studies to be as effective as hormone replacement therapy for relief of many hormone symptoms. Black Cohosh acts by suppressing the secretion of a substance called luteinizing hormone, menopause results in high levels of LH in the blood. This high level of LH creates hot flashes. Researchers believe there is a chemical in Black Cohosh which is responsible for the LH suppression.
In a laboratory study out of Germany in the 1980’s a complete study showed after 6-8 weeks of being treated with Blach Cohosh 80% of the menopausal patients experienced beneficial effects. Black Cohosh is a safe alternative for women going through this important change of life.
Most people in the nutritional industry would agree that enzymes are needed for proper digestion to take place. In the digestive system different enzymes are secreted into our digestive tract to break down food into smaller particles for proper absorption to take place. As important as digestive enzymes are I wanted to bring attention to the power of metabolic enzymes. These enzymes are truly a component to every cell. The human body contains an amazing 100 trillion cells, each cell in turn uses enzymes for the proper absorption of oxygen and the proper delivery of the oxygen to needed areas. Also metabolic enzymes are critical for the proper detoxification of the cell. Without metabolic enzymes cells would accumulate toxins and as a result our bodies would became sick. In the most simplest of terms metabolic enzymes work as a catalyst for the repair, restructuring and remodeling of every cell. These enzymes would be of value for almost all disorders, with proper cellular function disease would be limited. Metabolic enzymes can be bought at most health food stores.
Oolong tea dates back 400 years to the end of the Ming dynasty, in the Fuijian province of China. This area of China offers the most suitable natural environment for the cultivation of tea. Ironically black, green and oolong teas are all made from the same plant. Although the raw ingredients are the same these teas are produced differently through fermentation methods. Green tea is produced without fermenting the leaves. Black tea is completely fermented. The difference with Oolong tea is that this tea is only partially fermented as the leaves are withered in a way which allows them to soften, releasing enzymes that darken the tea leaves when exposed to air. With this particular tea a experienced tea maker is needed for assistance as the tea leaves should only change color only so much, as flavor will be enhanced. Oolong tea is easily distinguished by its reddish edges semi-oxidized. This tea is jam packed with antioxidants which soothes the senses.
Oolong tea contains a very high amount of Polyphenols, higher than both green and black teas. According to research, it’s clear that Polyphenols are the ingredient that generates the delicious flavor unique to oolong tea and also promotes beauty and health. Polyphenols are used in a couple of ways which are noteworthy. First, they are used to enhance the function of enzymes throughout the body, secondly they are used are scavengers clearing up free radicals in our body.
In clinical trials, people who drank four cups of oolong tea a day for three months showed a significant increase in antioxidants. Also it has been known for sometime that tea helps control obesity. The active ingredient Polyphenol activates the enzyme that is responsible for dissolving fat. It has been confirmed in studies that continuous intake of Oolong tea contributes to fat metabolism.