The Best Summer Superfoods

Dr. Isaac Eliaz | Jul 19, 2013

Besides being delightfully delicious, colorful and refreshing, many types of berries are impressing researchers with their array of remarkable health benefits. Fresh berries as well as powders, extracts and frozen versions represent a prime example of what are being called “superfoods” because they contain high levels of specialized compounds, beyond the traditional vitamins and minerals in most whole foods. Called phytonutrients, these unique plant compounds are shown to provide a wealth of important benefits.

New Research On Blueberries And Strawberries

Researchers recently demonstrated the remarkable brain-protecting benefits offered by blueberries and strawberries, showing they help clear accumulated toxins in the brain. They were also shown to offer protection against radiation damage. These results add to the growing body of data demonstrating that berries, both common and exotic, can deliver powerful health benefits.

Phytonutrients are produced by plants for specific purposes, such as warding off fungal and bacterial infections, and protecting against other types of harmful exposures. Fortunately for us, these unique compounds provide numerous health benefits thanks to their multiple mechanisms of action.

Perhaps the most well-known benefits of many phytonutrients are their antioxidant activities. The free-radical scavenging abilities of many berries have been shown to effectively fight the oxidative damage that contributes to chronic illnesses such as cancer and heart disease. Different phytonutrients also give berries and other plants their vibrant colors — hence the common saying today: “Add more color to your diet.” Many of these compounds are in the flavonoid family, including anthocyanins, which give berries their distinctive colors. Many berries offer potent anti-inflammatory benefits, immune support, hormone balancing, cardiovascular benefits, anti-cancer actions and much more.

Variety, Color And Remarkable Benefits

An amazing variety of berries are currently available in the United States, including blackberry, red raspberry, cranberry, blueberry, black raspberry and strawberry. Because of the growing interest in berries — not just as food but in supplements and other products — other less common varieties are being increasingly cultivated. Boysenberries, Marion berries, pomegranate and black currant are gaining more attention — particularly pomegranate for its powerful antioxidant, anticancer and cardioprotective benefits.

In addition, there are a number of lesser-known berries that have been consumed for millennia in the traditional diets of tribal communities worldwide. More exotic berries such as goji, mangosteen, acai, maqui and sea buckthorn are commonly consumed in other parts of the world and are now available as extracts, dried berries and powders here in the United States.

The Amazing Maqui Berry

Maqui berry is native to the Patagonia region and has been used by the Mapuche people for a variety of ailments, including sore throat, diarrhea, ulcers, hemorrhoids, fever and tumors. According to tradition, the Mapuche warriors ate very little solid food and drank a fermented beverage made from the maqui berry several times per day. Their extraordinary stamina and strength is attributed to the consumption of this drink.

Laboratory analysis of the maqui berry shows it to contain the highest antioxidant value of any known berry, as measured by what is called an ORAC rating. Analysis shows that maqui’s high ORAC rating is due to the berry’s generous levels of phytochemicals called polyphenols and anthocyanins. There are similar accounts of increased energy and stamina and other health benefits from more unusual berries, such as the gogi berry from the Himalayas.

What Is ORAC?

Let’s take a moment to look at the ORAC scale. This scale was developed by food nutrition researchers at Tufts University’s Human Nutrition Research Center on Aging sponsored by the U.S. Department of Agriculture.

ORAC refers to “Oxygen Radical Absorbance Capacity.” This test, done in the laboratory, measures a food’s antioxidant ability and gauges the food’s ability to neutralize free radicals while reducing oxidative damage. It is recommended that you consume an ORAC equivalent of 3,000 ORAC per day. The average diet in the U.S. provides about 1,200 ORAC per day.

More recently, however, there has been controversy about the use of this scale; research shows that there are many mechanisms involved in the effects of plant compounds and the specific ORAC value may not be the best way to assess these benefits and effects. Nevertheless, ORAC still provides insight into a food’s ability to offer protective antioxidant benefits.

Another measurement for assessing the value of various plants is their flavonoid content.
Flavonoids are a large grouping of plant compounds; close to 4,000 different flavonoids have been identified thus far.

Anthocyanins are a type of flavonoid produced by the plant for protection. When we consume them, they protect tissues from inflammation and oxidative damage, helping to prevent heart disease, cancer and other inflammatory diseases. Remember, oxidative damage is caused by unstable molecules called free radicals that are missing an electron and so grab one from a nearby molecule. This triggers a chain of reactions that cause damage to cell membranes and DNA, contributing to accelerated aging and chronic disease.

Anthocyanins prevent oxidation of LDL (bad) cholesterol and strengthen blood vessel walls, protecting against cardiovascular disease and stroke. Red wine is also high in anthocyanins. For those who don’t drink alcohol, pomegranate juice and maqui juice contain higher levels, with blueberry juice not far behind. A word of caution, though, fruit juice is high in sugars and tends to spike blood sugar; so it’s much better to eat the whole fruit or add a powdered extract to a protein smoothie.

As scientists continue to explore the numerous mechanisms of action and health benefits offered by berries, these remarkable superfoods may top the list as some the most health-supporting, disease-fighting foods on the planet. Include a daily serving of a mixture of berries in your diet for optimal wellness.

http://easyhealthoptions.com/alternative-medicine/the-best-summer-superfoods/

Chaga - The Chinese Single This Out as the ...

... "King of Plants" — And Modern Science Calls it the
Most Powerful Antioxidant Yet Found

Newsletter #297
Lee Euler, Editor

It's nearly as hard as wood, resembles a lump of coal, and has the highest antioxidant value of any food on earth, as measured by the ORAC scale.

    The Japanese call it the "Diamond of the Forest"… the Siberians have bestowed on it the dual accolades of "Gift from God" and the "Mushroom of Immortality"… and the Chinese dub it the "King of Plants" (despite their centuries-long love affair with an amazing number of medicinal plants).

    Still, most Americans have never heard of it. In fact, many would associate it with the name of an infection called Chagas disease, not a source of "immortality"…keep reading for more. .

It's a Mushroom — Not a Disease!

    Actually, the chaga I'm talking about has nothing at all to do with Chagas disease, which is named for a Dr. Chagas and is caused by a nasty microbe.

    Chaga is a non-toxic, parasitic medicinal mushroom with anti-cancer properties. It grows in birch forests in harsh northern latitudes — the kinds of places we associate with freezing to death fast, not "immortality."

    In China, Siberia, Finland, Japan, and Poland, ancient and native peoples have long known about the benefits of chaga.

    Older Asians use it for healthy natural balance. It is thought to support the life force or life energy they call chi (also spelled qi and pronounced "chee"). They believe consuming this mushroom extends youthfulness, prolongs life, and enhances immunity.

    To get more scientific, chaga (Inonotus obliquus) is unusual among mushrooms. Instead of gills or caps, the chaga has pores. And inside, it's a brownish-yellow cork-like mass with beige veins. Its use has been documented in the oldest surviving official list of medicinal substances — the Chinese book Sennong Ben Cao Jing, which is 2300 years old.

    Call it folk medicine or traditional medicine if you will, but modern science suggests the ancients were on to an amazing secret.

    Isn't it time you got in on it too? Let's take a look. . .

 

A wealth of phytonutrients in one food

    Chaga's potency may be directly linked to the harshness of the climate it grows in. Some people believe its properties arise from the trees it grows on, mostly birch.

    Researchers have even inoculated sick trees with it, to make them healthy again. So what might it be able to do for you?

    Chaga is a dense powerhouse of 215 potent phytonutrients — including B vitamins, flavonoids, phenols, minerals, and enzymes. It contains one of the world's densest sources of pantothenic acid, and high amounts of riboflavin and niacin. Pantothenic acid is especially useful for supporting your adrenal glands and digestive organs.

    Chaga is also rich in a set of phenolic compounds called chromogenic complex. Don't let the term scare you. What you need to know is that it protects your tissues and skin. And it's only found in chaga.

    Looking for a great natural source of minerals? Chaga shines here too. It is especially high in copper, calcium, potassium, manganese, zinc, and iron.

     One of the biggest claims made for chaga is that it's rich in a special substance called superoxide dismutase (SOD), which is available from very few sources.

    SOD is a very potent enzyme that can stop oxidation in its tracks — especially the most dangerous type of free radical, called singlet oxygen, that causes rapid aging. (This is the same oxygen that makes nails rusty.)

     Your body can make its own SOD — but by about the age of 30 your own levels may drop substantially. (Learn more about SOD in Issue #92.)

    Chaga contains extremely high levels of SOD (about 10,000 to 20,000 active SOD units per gram). Generally, SOD taken by mouth is destroyed by stomach acid and the nutrient doesn't make it into the blood and tissues, but chaga's advocates believe the mushroom does deliver SOD to the body.

    Besides SOD, chaga is the richest known source of polysaccharides, botulin and betulinic acid — and delivers them in a whole-food, bioavailable form.

 

The Soviets declared chaga a national secret

    Nobel laureate Alexander Solzhenitzyn is credited with informing the West about the health benefits of chaga in his book The Cancer Ward — where his character in the novel took it and was cured.

    In the 1950s, chaga was endorsed by Moscow's Medical Academy of Science, and was widely used by their public. During these years, 1,200 of their most prominent scientists conducted more than 3,000 experiments involving 500,000 people to study the effects of adaptogens.

    An adaptogen is a substance that has the ability to reduce your body's negative response to stress. Many studies suggest that up to 80 percent of ALL diseases have a root link to stress. So adaptogens can be critical to your health.

     The findings from the Soviet research became a protected national secret for 40 years… one of the secrets behind the physical strength and power of people fortunate enough to get chaga, including cosmonauts and other members of the Soviet elite.

    Russia fed its elite athletes chaga. And they were famously dominant in international competitions for decades.

 

A secret of Chinese longevity

Chaga on a birch tree

    Chaga is a health food that can support your entire system.

      The ancient Chinese held that it was a longevity factor. That's why they consider it the most complete of all foods.

    In much of Siberia, Russia, and Eastern Europe it's considered an essential daily beverage, said to add years to lives of those who use it.

    Many Japanese and Koreans reportedly prefer chaga to tea and coffee, because of its cleansing and adaptogenic factors. Some people describe its flavor as between tea and coffee.

 

Protects against and kills cancer

    Chaga is a natural cancer fighter — possibly thanks to betulinic acid. It prevents cancer from developing, and kills cancer cells without collateral damage to your healthy cells.

    It is thought to work by indirectly activating various immune responses to cancer in your body that help kill cancer cells.

Inonotus obliquus
Scientific classification
Kingdom:	Fungi
Division:	Basidiomycota
Class:	Agaricomycetes
Order:	Hymenochaetales
Family:	Hymenochaetaceae
Genus:	Inonotus
Species:	I. obliquus

     Chaga is also rich in beta glucans, which help support your immune system. Beta glucans allow your immune cells to identify cancer cells and deformed cells as "non-self".¹ This enables the immune cells to go on the attack against them. Under normal circumstances, cancer cells are coated with a protein that masks them to immune cells, so the immune system has trouble identifying them.

    Chaga is known to help protect against prostate, breast, ovarian, cervical, lung, stomach, spleen, brain and thymus cancers… and also leukemia, melanoma, and lymphoma. I'd call it an all-around cancer preventative.

    Research in Seoul, South Korea² found that chaga protects your cells from DNA mutations in the face of oxidative stress. In fact, chaga-treated cells experienced a whopping 40 percent reduction of DNA mutation, versus untreated cells.

    The Japanese discovered that chaga offers higher levels of cell-protective antioxidants than other medicinal mushrooms in their study.

    That's not to say you shouldn't eat a variety of medicinal mushrooms. You can discover more about the health benefits of beta glucans, which we reported on in Issue #177 and about the merits of maitake mushrooms in Issue #220.

    As you probably know, radiation exposure can do irreparable DNA damage. But some research indicates that chaga can reduce radiation-related toxicity.

    And wouldn't you know… Big Pharma wants in the game, now that these anti-cancer properties have come to light. Chaga is now being studied for use as a chemotherapy agent. Someday they'll probably introduce an "approved" version of chaga, at a very high price.

 

Most powerful antioxidant known

    The chaga mushroom sits high atop first place on the ORAC scale, a measure of antioxidant levels in your food. Goji berries aren't even close to chaga, yet they get more attention.

    Besides being an antioxidant, chaga is known for its anti-cancer, anti-viral, analgesic, and anti-inflammatory properties.

    There's one other benefit for you, if you're insulin resistant or have type 2 diabetes… Chaga can help normalize your metabolism, which can provide a cascade of other health benefits. (See section on Warnings if you're on diabetic medication.)

    Oh… and the Russians managed to formulate a joint cream out of chaga. Tiny microcapsules allow chaga ingredients to easily penetrate the skin and soothe your joints. The topical remedy is said to relieve pain, end muscle spasms, stimulate toxic and salt removal from the joint, and slow cartilage deterioration.

 

Two warnings before you use chaga

    Chaga has been used without problems for thousands of years.

    But given today's culture where millions are on pharmaceutical drugs, you should be aware of two possible drug interactions. If you're not on these drugs, everything we've found suggests clear sailing.

• Chaga magnifies the effects of anti-clotting drugs like aspirin and warfarin (so-called blood thinners). So if you're on those, consult with your doctor before using chaga. A wide range of supplements are blood thinners, including fish oil and digestive enzymes, so this is not a big deal. If your doctor is cooperative, he should be willing to let you reduce or possibly even eliminate the pharmaceutical blood thinner because the natural supplement will do the job.
• Chaga also interacts with diabetes medications like insulin. It thereby raises your risk of hypoglycemia (low blood sugar), and could send your blood sugar levels into free fall.

What's the best form of chaga?
(There are many choices)

    Chaga is bitter, so it's a bit tricky to find a way to enjoy it. But here are some ideas for you.

• Use raw chaga drops under your tongue.
• Enjoy a chaga birch bark tea. There are some that include milk and cinnamon. You can even enhance it with a teaspoon of raw honey and organic chocolate powder or a small square of organic chocolate bar.
• Some people enjoy adding chai tea to their chaga.
• Chaga is available as a face or body cream.
• Take it as a supplement, preferably made from mushrooms harvested the natural way and not lab-grown. Attempts to cultivate chaga reportedly yield a product that's doesn't have the same biological composition as the wild product.

    The original chaga is truly wild — and free of chemicals and solvents.

    Why not sooth yourself with your own personal wild, raw chaga experience? You just may decide you can feel the power of the wild forest…

 

http://cancerdefeated.com/newsletters/The-Most-Nutritionally-Dense-Food-On-Earth.html


Also see entry under Wikipedia:  http://en.wikipedia.org/wiki/Inonotus_obliquus

Leafy Greens Essential for Immune Regulation and Tumor Resolution

April 08, 2013

Undervalued Superfood Contains 30 TIMES More Nutrients Than Organic Fruits and Vegetables

Many people overlook this "super food." And that's a big mistake because not only is it remarkably affordable - it allows your body to extract more vitamins, minerals, amino acids and essential fats from the foods you eat...

Story at-a-glance

• Researchers have discovered that a gene that is essential for producing critical immune cells in your gut, responds to the food you eat—specifically leafy green vegetables
• Vegetables contain an array of antioxidants and other disease-fighting compounds. Some plant chemicals can reduce inflammation and eliminate carcinogens, while others regulate the rate at which cells reproduce, get rid of old cells and maintain DNA
• Sprouts can contain up to 100 times more enzymes than raw fruits and vegetables, allowing your body to extract more vitamins, minerals, amino acids and essential fats from the foods you eat
• The content of vitamins and essential fatty acids increase dramatically during the sprouting process. Depending on the sprout, nutrient content can increase as much as 30 times the original value within just a few days of sprouting, and minerals bind to protein during sprouting, making them more bioavailable.
• Additionally, the sprouting process deactivates many of the anti-nutrients that are in the seeds
• Two of the easiest and most efficient ways to optimize your vegetable intake is to juice your vegetables and add sprouted seeds.

By Dr. Mercola

Only about one-quarter of American adults eat three or more servings of vegetables a day. If you are in the majority who does not, you are missing out on major benefits, as consuming fresh vegetables is one of the key cornerstones to optimal health.

Although I am convinced virtually everyone would benefit from some animal protein in their diet, I firmly believe we all need to eat large amounts of fresh, high-quality vegetables every day to achieve high-level health. Some of us need far more than others.

Most vegetables are not very calorie dense and as a result they probably should constitute the bulk of your diet by volume. Even though my diet is 70 percent fat by calories, if you were to spread out all the food I eat in a day, the largest volume of food would be vegetables.

There is little that compares to the nutritional value of organic, raw vegetables, and according to new research, eating your greens may be even more important than previously imagined.
 

The Importance of Eating Your Greens

Researchers at Walter and Eliza Hall Institute’s Molecular Immunology division have discovered¹ that a gene, called T-bet, which is essential for producing critical immune cells in your gut, responds to the food you eat—specifically leafy green vegetables. According to the press release:²

“The immune cells, named innate lymphoid cells (ILCs), are found in the lining of the digestive system and protect the body from ‘bad’ bacteria in the intestine.

They are also believed to play an important role in controlling food allergies, inflammatory diseases and obesity, and may even prevent the development of bowel cancers.

... [T]he research team revealed T-bet was essential for generating a subset of ILCs which is a newly discovered cell type that protects the body against infections entering through the digestive system.

'In this study, we discovered that T-bet is the key gene that instructs precursor cells to develop into ILCs, which it does in response to signals in the food we eat and to bacteria in the gut,' Dr Belz said. 'ILCs are essential for immune surveillance of the digestive system and this is the first time that we have identified a gene responsible for the production of ILCs.'”

ILCs are thought to be essential for:

• Maintaining balance between tolerance, immunity and inflammation in your body
• Producing interleukin-22 (IL-22), a hormone that can protect your body from pathogenic bacteria
• Maintaining healthy intestinal balance by promoting growth of beneficial bacteria and healing small wounds and abrasions in the gut
• Helping resolve cancerous lesions

More Reasons to Eat Your Veggies

Vegetables contain an array of antioxidants and other disease-fighting compounds that are very difficult to get anywhere else. Plant chemicals called phytochemicals can reduce inflammation and eliminate carcinogens, while others regulate the rate at which your cells reproduce, get rid of old cells and maintain DNA. Studies have repeatedly shown that people with higher vegetable intake have:

Lower risks of stroke, type 2 diabetes, high blood pressure, Alzheimer’s disease and heart disease	Lower risks of certain types of cancer, eye diseases and digestive problems	Reduced risk of kidney stones and bone loss
Higher scores on cognitive tests	Higher antioxidant levels	Lower biomarkers for oxidative stress

 

Further, if you eat your veggies raw, you’ll also be receiving biophotons, the smallest physical units of light, which are stored in, and used by all biological organisms -- including your body. Vital sun energy finds its way into your cells via the food you eat, in the form of these biophotons. They contain important bio-information, which controls complex vital processes in your body. The biophotons have the power to order and regulate, and, in doing so, to elevate the organism -- in this case, your physical body -- to a higher oscillation or order. Generally, the more sunlight a food is able to store, the more nutritious it is.

Naturally-grown fresh vegetables, raw sprouts, and sun-ripened fruits are rich in light energy. Ideally, look for fresh, non-GMO produce that is organically grown on a local farm in your area. Choose the vegetables that appear freshest first, and consume them raw shortly after purchase for optimal benefits.

If you can't obtain organic, conventionally-grown vegetables are better than none! Just take extra care with non-organic vegetables by washing them thoroughly and removing peels and cores when possible to minimize your exposure to pesticides. Certain fruits and vegetables also tend to be far more contaminated than others simply because they're more susceptible to various infestations and therefore sprayed more heavily. Some foods are also more "absorbent," with thin, tender skins. Such foods would be high on your list for buying organic.

The Environmental Working Group (EWG) produces an annual shopper's guide to pesticides in produce³ that you can download. It lists the produce with the highest and lowest levels of pesticide residue, which can help save you money if you can't afford to buy everything organic.

Reasons to Eat Sprouts, a Living Food with Amazing Health Benefits 

Sprouts are a “super” food that many overlook. In addition to their nutritional profile, sprouts are also easy to grow on your own. I started sprouting seeds in ball jars 10 to 15 years ago. A Care2 article published last year⁴ listed 10 reasons for eating sprouts, including the following. For the rest, please see the original article:

• Sprouts can contain up to 100 times more enzymes than raw fruits and vegetables, allowing your body to extract more vitamins, minerals, amino acids and essential fats from the foods you eat
• Both the quality of the protein and the fiber content of beans, nuts, seeds and grains improves when sprouted
• The content of vitamins and essential fatty acids also increase dramatically during the sprouting process. For example, depending on the sprout, the nutrient content can increase as much as 30 times the original value within just a few days of sprouting. Sunflower seed and pea sprouts tend to top the list of all the seeds that you can sprout and are typically each about 30 times more nutritious than organic vegetables you can even harvest in your backyard garden 

• During sprouting, minerals, such as calcium and magnesium, bind to protein, making them more bioavailable
• Sprouts are the ultimate locally-grown food, and can easily be grown in your own kitchen, so you know exactly what you’re eating. And since they’re very inexpensive, cost is no excuse for avoiding them

Planting and Harvesting Sprouts at Home

About to plant Wheat grass and Sunflower seeds - 2 days after soaking	Wheat grass and Sunflower seeds – 3 ½ days post germination.
Sunflower seeds and Pea sprouts – 3 days until ready for harvest.	Sunflower seed sprouts and Wheat Grass - ready to harvest.

Sprouts as Medicine

Sprouts-as-medicine.com⁵ is a good source for things relating to sprouts: their health benefits, recipes, and how to grow your own. The British verticalveg.org⁶ is another. The latter gives helpful growing tips for each month of the year. One of the benefits of sprouts is that you can grow them year-round, even when it’s cold and dark. The article 6 Easy Steps to Sprout Heaven⁷ teaches you how to grow your own sprouts, from start to finish. While you can sprout a variety of different beans, nuts, seeds and grains, sprouts in general have the following beneficial attributes:

• Support for cell regeneration
• Powerful sources of antioxidants, minerals, vitamins and enzymes that protect against free radical damage
• Alkalinizing effect on your body, which is thought to protect against disease, including cancer (as many tumors are acidic)
• Abundantly rich in oxygen, which can also help protect against abnormal cell growth, viruses and bacteria that cannot survive in an oxygen-rich environment

Common Sprouts and Their Superior Nutritional Profiles 

Some of the most commonly sprouted beans, nuts, seeds and grains include:

Broccoli: known to have anti-cancer properties, courtesy of the enzyme "sulforaphane"	Alfalfa: a significant dietary source of phytoestrogens. Also a good source of vitamins A, B, C, D, E, F, and K	Wheat grass: high in vitamins B, C, E and many minerals	Mung bean: good source of protein, fiber, vitamin C and A
Clover : significant source of isoflavones	Lentil sprouts: contain 26 percent protein, and can be eaten without cooking	Sunflower: contains, minerals, healthy fats, essential fatty acids, fiber, and phytosterols. It’s also one of the highest in protein	Pea shoots: good source of vitamins A, C and folic acid and one of the highest in protein

My two favorites are pea and sunflower sprouts. They provide some of the highest quality protein you can eat. They have radically improved the nutrition of my primary meal, which is a salad at lunch. They are a perfect complement to fermented vegetables. It is hard to imagine a healthier combination that provides the essentials of nutrition very inexpensively.

I plan on producing some videos on how to grow them later this year but for now you can get instructions on how to grow them by viewing a step-by-step guide at rawfoods-livingfoods.com.⁸

Vegetarians in Paradise⁹ offers an in-depth write-up on the history and health benefits associated with sunflower seeds. Of the seeds, sunflower seeds are among the best in terms of nutritional value, and sprouting them will augment their nutrient content by as much as 300 to 1,200 percent! Similarly, sprouting peas will improve the bioavailability of zinc and magnesium. Sprouted sunflower seeds also contain plenty of iron and chlorophyll, the latter of which will help detoxify your blood and liver. The phytosterols in sprouted sunflower seeds can help enhance your immune system. According to Vegetarians in Paradise:

“One of the richest sources of protein, 3 1/2 ounces (100 grams) of sprouted sunflower seeds contains 22.78 grams. The mineral content soars in the sprouted state. That 3 1/2 ounces (100 grams) offers a notable 116 mg of calcium, 5.06 mg of zinc, 689 mg of potassium, 1.75 mg copper, and 354 mg of magnesium.

Vitamins increase during sprouting when the seeds are producing a new life. Vitamin A increases to 50,000 IU, and Vitamin E offers 52.18 mg, while vitamin D provides 92.0 IU for 3 1/2 ounces (100 grams). The vitamin B family offers niacin at 4.50 mg, riboflavin at 0.25 mg, and thiamin at 2.29 mg. Sprouted sunflower seeds are also a rich source of iron, providing 6.77 mg for 31/2 ounces (100 grams) that can be a benefit to people with anemia.”
 

Simple Ways to Increase Your Veggies

Two of the easiest and most efficient ways to optimize your vegetable intake is to juice your vegetables and add sprouted seeds. Not only will juicing help your body absorb all the nutrients from the vegetables by making them easily digestible, but you’re also avoiding the risk of damaging any of their sensitive micronutrients through cooking.  

Cooking and processing food destroys many micronutrients by altering their shape and chemical composition. And the sprouting process tends to increase nutrient content and bioavailability of nutrients. Sprouts also contain valuable enzymes that allow your body to absorb and use the nutrients of all other foods you eat.

Another benefit of juicing is that it allows you to add a wider variety of vegetables to your diet that you might not normally enjoy eating whole. This way, you’re working with the principle of regular food rotation, which will lessen your chances of developing food allergies. For more in-depth guidelines and information about juicing, I recommend you review the juicing section of my nutrition plan.

But whatever method you choose, juiced, whole, sprouted or cooked, please make it a point to eat your veggies. This is one food group that is incredibly diverse, so there’s a wide variety to choose from and plenty to suit virtually everyone’s tastes. And mounting evidence shows that eating vegetables every day is a cornerstone of good health, and a habit that can go a very long way toward preventing disease of all kinds, including cancer.
 

Sources and References

• ¹ Nature Immunology 2013 Apr;14(4):389-95
• ² Walter + Eliza Hall Hall Institute’s Molecular Immunology, Press Release March 4, 2013
• ³ Environmental Working Group 2012 Shopper’s Guide to Pesticides in Produce
• ⁴ Care2.com April 21, 2012
• ⁵ Sprouts-as-medicine.com
• ⁶ verticalveg.org.uk
• ⁷ verticalveg.org.uk, 6 Easy Steps to Sprout Heaven
• ⁸ rawfoods-livingfoods.com How to grow Sunflower Sprouts from whole Sunflower Seeds
• ⁹ Vegetarians in Paradise, Sunflowers

http://articles.mercola.com/sites/articles/archive/2013/04/08/eating-sprouts.aspx?

Palm for the heart

Sunday March 3, 2013

By FIONA HO
starhealth@thestar.com.my

Emerging new data shows that palm Vitamin E tocotrienols may have protective effects on cardiovascular health.



Statistics from the Ministry of Health in 2009
estimated that about one in four deaths in
government hospitals was attributed to
either heart attacks or strokes.

IT seems that humankind has been in search of cures for heart diseases for as long as medical science existed.

The phenomenon was said to have first reared its ugly head in the 1920s and 1930s, when physicians across Britain and the United States were alerted that an uncommon disease was quickly becoming a leading cause of death.

This prophecy came true by the 1950s, and a decade after, a new generation of physicians was convinced that the disease had never been rare.

Gradually, it was accepted that cardiovascular diseases are a plague of humankind that can be possibly avoided only by virtue of eating rabbit food and adopting a treadmill-pounding lifestyle.

Despite enhanced awareness of heart diseases, the health threat remains a constant in the face of modern living.

Heart disease is now the number one killer for adults in the United States.

About 600,000 people die of heart diseases in the country every year, accounting for one in every four deaths. Of the statistics, coronary heart disease is the most common killer, with over 385,000 deaths annually.


Malaysians are equally predisposed to this health threat. Statistics from the Ministry of Health in 2009 estimated that one in four deaths in government hospitals was attributed to either heart attacks or strokes.

Many Malaysians are doing themselves no favours by perpetually eating too much and exercising too little, given that eating is something of a national past time here.

Current findings by the Ministry also revealed that two in every five adults are either overweight or obese, making Malaysians the fattest folks in South-East Asia.

Unfortunately, being overweight or obese increases one’s risk of developing heart diseases, type 2 diabetes and cancer. Despite these factors, some 75% of Malaysians never exercise at all, the Ministry added.

Given these scenarios, there is little doubt that incidences of heart-related diseases will be on the rise.

Red palm oil (RPO) may be the key in counteracting these risks, says American celebrity doctor Mehmet Oz, better known as Dr Oz in a recent television broadcast.

RPO, extracted from the fruitlets of the oil palm tree (Elaeis guineensis), can help fight belly fat build-up, ward off heart diseases, as well as combat signs of ageing, says Dr Oz.

The oil derives its attractive red hue from the high content of phytonutrients known as carotenoids (a precursor to Vitamin A) and tocotrienols (a derivative of Vitamin E) which are readily found in the oil palm fruitlets.

Carotenoids are powerful antioxidants well-known for their anti-ageing properties. In recent years, carotenoids have also been gaining a reputation for their protective effects on heart diseases. Their antioxidant properties don’t only help stave off wrinkles; they also help protect the lining of the arteries and the fats in the blood from oxidative damage caused by free radicals; ensuring a functional overall biological system.

However, more notably is the RPO’s abundance of tocotrienols, a vitamin E derivative that is fast becoming a superstar in the health and wellness domain.

The term vitamin E actually encompasses eight natural compounds: four tocopherols and four tocotrienols - each named alpha, beta, delta and gamma.

Most vitamin E supplements in the market contain only mixed tocopherols, or alpha, beta, delta and gamma tocopherols. However, with continuing research, tocotrienols are fast emerging as the superior siblings in the vitamin E family.

Recent research findings have suggested that these tocotrienols possess powerful neuro-protective, antioxidant, anti-cancer, as well as cholesterol-lowering properties, and therefore are beneficial for your heart.

Clinical trials conducted by Universiti Sains Malaysia (USM) have shown that palm tocotrienols help reduce arterial stiffness, in addition to providing other cardiovascular benefits, such as cholesterol-lowering and anti-platelet effects, says Dr Sharon Ling.

According to Dr Sharon Ling, Vice-president (Scientific Affairs) of Carotech Bhd, recent clinical trials conducted by the Universiti Sains Malaysia (USM) have shown that palm tocotrienols help reduce arterial stiffness and blood pressure.

Arterial stiffness occurs as a consequence of age and atherosclerosis (stiffening of arteries). Age-related stiffness occurs when the elastic fibres within the arterial wall known as elastin begin to fray due to mechanical stress.

“As we age, degeneration of the arterial wall generally results in blood vessel wall stiffening,” Dr Ling explains.

Increased arterial stiffness is a predictor of cardiovascular events, even in apparently healthy individuals. The two leading causes of death in the modern world – myocardial infarction (heart attack) and stroke, are direct consequences of atherosclerosis.

The studies showed that supplementation with self-emulsifying palm tocotrienols reduced arterial stiffness. Self-emulsifying palm tocotrienols also provide further cardiovascular benefits via its cholesterol-lowering and anti-platelet effects, Dr Ling says.

The findings concluded that tocotrienols may help prevent the onset of cardiovascular diseases, she adds.

Popular food sources of tocotrienols include palm oil, rice bran, coconut oil, cocoa butter, barley and wheat germ. Of these, palm oil is the richest source of tocotrienol. About 75% of palm vitamin E consists of tocotrienols.

“Unlike tocopherols, it is very difficult to obtain enough tocotrienols needed for the above health benefits from diet alone. To do this, you need at least two to three cups of palm oil a day. Therefore, supplementation is the only practical way to obtain enough tocotrienols,” she says.

Whilst palm oil is widely used as a cooking oil in Malaysia, Dr Ling commented that because cooking oil is often processed, the essential phytonutrients that are found in palm oil would have been stripped off.

“Tocotrienols can benefit everyone, from children to the elderly. This is why we need to educate Malaysians about the specific palm phytonutrients that are vital for health, so that they know where to look for it,” she concludes.

Source:   http://thestar.com.my/health/story.asp?file=/2013/3/3/health/12774787&sec=health

Dr. Joel Fuhrman’s Super Immunity Diet

Added to Articles on Tue 03/12/2013

Dr. Joel Fuhrman, author of The Super Immunity Diet, provides a science-based nutrition formula to bolster your immunity so you can lose weight, boost energy and never have another sick day again.

Dr. Joel Fuhrman, a renowned physician and nutritional researcher, has penned several bestselling books on warding off every kind of illness (from the common cold to cancer) simply by changing the way we eat. His new book, The Super Immunity Diet, is based on his firmly held belief that food is medicine. His book relies on what he calls a “nutritarian” diet, based on foods with the highest nutrient per calorie density.

According to Dr. Fuhrman, most people’s immune systems are functioning at only around 50%. Science-based research shows that nutrient-dense foods packed with antioxidants have the power to double your immune system’s function so you can keep disease and illness at bay.

What’s more, as you age, toxins (from both the environment and your diet) build up in the body. By the time you hit your 40s, daily stress, hormonal shifts and years of toxic build-up create a scenario in which you can get sick easier and more often.

Dr. Fuhrman believes that his diet can help boost your immune system so that it’s functioning at 100% of its capacity. By eating nutrient-dense foods, you’ll scrub out and destroy toxins that cause illness, and help your body activate its own clean-up system to provide super immunity. You’ll renew your energy, lose weight, put an end to sick days and increase longevity. In fact, by creating a super immune system, Dr. Fuhrman believes men could live up to age 95, and women could live up to 100 years of age.

Dr. Fuhrman has studied the dietary habits of the longest-living populations around the world and found that they all have one thing in common: Nutrient-dense diets.
1. Base Your Meals on Phytonutrient-rich Foods

These are the foods with the most vitamins, minerals and phytochemicals (organic plant compounds such as antioxidants, including beta carotene, vitamin C, folic acid and vitamin E), and the least amount of calories. Phytonutrient-rich foods include colorful fruits and vegetables such as dark, leafy greens, tomatoes, peppers, and berries. Dark leafy greens contain lymphocytes that aid digestion. Berries, for instance, contain anthocyanins and bioflavonoids that protect the heart and ward off cancer.

Many of the superfoods you are familiar with fall under the nutrient-dense category. See how some of your favorite foods fare on Dr. Fuhrman's index.

2. Eat Slow-Absorbing Foods

Avoid fast-absorbing foods such as saturated and trans fats, sugar and white flour. These “fast foods” create a high glucose response in the blood stream, spiking insulin, which promotes fat storage, weakens the immune system and increases your rick of cancer. By eating slow-absorbing foods, your body is able to properly absorb essential nutrients and use them to fight disease. Slow-absorbing foods include nuts, seeds and beans. The sterols and stanols in nuts and seeds actually help pull bad fats out of the body, allowing good fats to be absorbed to lower “bad” LDL cholesterol, increase brain function and more.

3. Use Meat As a Condiment

The prime building blocks of the nutritarian diet are plant-based foods. Too many animal products in the diet raises the hormone IGF-1, which acts similar to insulin by promoting more fat storage and tissue growth, tied to cancer. Cut back on your meat consumption so that it comprises only 10% of your diet. The best way to do this is to use meat as a “condiment” or flavor enhancer instead of as a main dish.

4. Add 10 More Chews to Every Bite

Chewing your food facilitates the release of important nutrients and releases powerful enzymes that protect our cells. The average person chews each bite of food as few as 15 times. Try adding 10 more chews to every bite. Studies show that people who chewed more often also consumed 10% less food.


We Recommend

• Five Foods That Should Never Be In Your Grocery Cart (The Dr. Oz Show)
• 5 Foods to Prevent Your Arteries from Clogging (The Dr. Oz Show)
• Reset Your Hormones to Beat Belly Fat (The Dr. Oz Show)
• Three Supplements Dr. Oz Would Never Take (The Dr. Oz Show)
• Dr. Joel Fuhrman's Nutrition Density Chart

http://www.doctoroz.com/videos/dr-joel-fuhrman-super-immunity-diet

Bay Leaf Beneficial for Diabetes and Heart Disease

Bay Leaf Uses May Be Beneficial for Diabetes and Heart Disease

No article date

Danica Collins

Did you know…

that the common bay leaf has powerful benefits for diabetes, heart health, and more?

Frequently found in kitchen cabinets, and well-known to any fan of Italian cuisine, the common bay leaf uses may soon be granted much-deserved recognition for its powerful health benefits.

In ancient Greece and Rome, glossy bay leaves (Laurus nobilis) were woven into wreathes used to crown kings, poets, and athletes. The bay leaf uses was not only symbolically important, however, it was also used to cure a multitude of illnesses. Now, modern scientific research has confirmed numerous health effects of bay leaves, especially for diabetes and heart disease.

Scientists have found that bay leaves contain:

• Enzymes that break down proteins and promote healthy digestion
• Phytonutrients that help improve heart function
• Compounds believed to aid in cancer prevention

And for those seeking to treat diabetes, the antioxidants provided by bay leaves aid in the absorption of insulin, which can have a powerful overall health effect.

A Quick and Powerful Diabetes Treatment

When it comes to treating diabetes, bay leaf uses work fast. A study conducted by Abdulrahim Aljamal, PhD at the Department of Medical Technology at Zarqa Private University in Jordan, showed significant reductions in plasma glucose levels for all patients who consumed bay leaves in less than 1 month’s time.

Total cholesterol levels dropped as well (especially “bad” cholesterol and dangerous triglycerides). But for the placebo group, plasma glucose and cholesterol levels remained the same.

Lead researcher Dr. Aljamal said this study “suggests that bay leaf uses may be beneficial for [treating]…type 2 diabetes.”

Another study published in the Journal of Clinical Biochemistry and Nutrition in 2009 also produced impressive results. A dose of 1 to 3 grams of ground bay leaf given daily to subjects with type 2 diabetes created important reductions in blood glucose, cholesterol, and triglyceride levels.

And because diabetes is a risk factor for heart disease, it’s extremely promising that bay leaves not only improved insulin function, but also known markers of heart disease.

Dr. Aljamal said the studies demonstrate “that the consumption of bay leaves…decreases risk factors for diabetes and cardiovascular diseases.”

Powerful Phytonutrients Boost Heart Health

The most exciting news about bay leaves may be that they actually boost heart health. The phytonutrients found in bay leaves (when consumed regularly) improve heart function, as well as prevent:

• Heart attacks
• Strokes
• Other common heart complications

One of the phytonutrients bay leaves contain is so powerful, researchers are now working on ways to use it in the fight against cancer. The compound—called quercetin—has known cancer-fighting properties.

Experts Urge Caution When Selecting Bay Leaves for Medicinal Use

If you’re interested in trying bay leaves for therapeutic purposes, take heed. Several types of plants are called bay leaves, but the only true, medicinally applicable bay leaf is the Laurus nobilis. Experts warn that other “bay leaves” do not have the same health benefits, and some can even be toxic.

The Kalmia latifolia, for example, is related to the bay leaf and looks similar. But according to the Herb Society of America, it’s poisonous! Leaves of the California laurel (Umbellularia californica) are often sold as “California bay leaves,” but experts say these pretenders can damage the central nervous system and cause respiratory distress when inhaled.

Fortunately, true bay leaves are easy to come by and relatively inexpensive. Local health and wellness stores will almost certainly stock this remedy. If you happen to have a green thumb, consider growing your own bay tree in your garden. You can also order certified Laurus nobilis leaves online; just be sure to choose a reputable retailer.

Further Related Reading:

• Ayurvedic Remedies from An Indian Tree – Neem Tree
• Green Superfood From Moringa Tree Can Be Used to Prevent and Treat Over 300 Diseases
• Secret Fat-Burner: How Indian Lotus Leaf Can Help You Shed Pounds

Source:  Bay Leaf Uses May Be Beneficial for Diabetes and Heart Disease

Green Tea Modulates Several Cardiovascular Risk Factors

November 2012

A double-blind, placebo-controlled trial published in June 2012 reports that green tea extract alters insulin resistance and cardiovascular risk factors in obese, hypertensive subjects. Green tea (Camellia sinensis) contains catechins with potent antioxidant and free-radical scavenging activity.

The subjects included 56 obese individuals with hypertension. The subjects received 379 mg of green tea extract or placebo daily for three months. The researchers assessed the subjects for key measures, including blood pressure, plasma lipid and glucose levels, creatinine levels for kidney function, and insulin levels and insulin resistance at the beginning of the study and again after three months of supplementation. The investigators also evaluated levels of the inflammatory markers tumor necrosis factor-alpha and C-reactive protein (CRP), as well as total antioxidant status.

The researchers found that, after three months of supplementation with green tea extract, both systolic and diastolic blood pressure significantly decreased compared to the placebo group. In addition, fasting serum glucose, insulin levels and insulin resistance also decreased in the green tea extract group compared to the placebo group.

The green tea extract group also had significantly lower levels of the inflammatory markers tumor necrosis factor-alpha and CRP and higher total antioxidant status. Furthermore, the researchers showed that the subjects in the green tea extract group had reductions in total and low-density lipoprotein (LDL) cholesterol and triglycerides, and increased high-density lipoprotein (HDL) cholesterol.

The study authors stated, “In conclusion, daily supplementation with 379 mg of green tea extract favorably influences blood pressure, insulin resistance, inflammation and oxidative stress, and lipid profile in patients with obesity-related hypertension.”

Reference:

Bogdanski P, et al. Nutr Res. 2012;6:421-7.

Source:  Green Tea Modulates Several Cardiovascular Risk Factors

Green Tea and Tai Chi Studied for Oxidative Stress and Bone Health

February 2013

A randomized and placebo-controlled clinical trial published online in October 2012 indicates that green tea and tai chi reduce oxidative stress in post-menopausal women with osteopenia. The National Osteoporosis Foundation reports that 44 million Americans have low bone density (osteopenia) or osteoporosis. It is estimated that one in two women and up to one in four men over the age of 50 will break a bone due to osteoporosis. Furthermore, approximately half of all Americans over age 50 are expected to have osteopenia or osteoporosis by 2020.

The subjects included 171 postmenopausal women with osteopenia. The women were assigned to one of four intervention groups:

1. placebo alone
2. 500 mg daily of green tea polyphenols
3. placebo plus 60-minute group exercise, three times per week of tai chi
4. 500 mg daily green tea polyphenols, plus 60-minute group exercise three times weekly of tai chi

Researchers collected blood and urine samples at the beginning of the study and again after one, three and six months. The investigators assessed levels of the oxidative DNA damage biomarker 8-hydroxy-2’-deoxyguanosine, and concentrations of serum and urine green tea polyphenol components.

The investigators found that elevated concentrations of serum and urinary green tea polyphenol components demonstrated a good adherence for the trial. All three intervention groups showed significant reduction of urinary 8-hydroxy-2’-deoxyguanosine concentrations at three and six months compared to the placebo group.

The researchers stated, “Our study demonstrated that green tea polyphenols and tai chi interventions were effective strategies of reducing the levels of oxidative stress, a putative mechanism for osteoporosis in postmenopausal women, and more importantly, working in an additive manner, which holds the potential as alternative tools to improve bone health in this population.”

Reference:

Qian G, et al. PLoS One. 2012;10:e48090.

Source: Green Tea and Tai Chi Studied for Oxidative Stress and Bone Health

Three Superfoods That Deliver Super Mega-Nutrition

17 February 2012

 

Danica Collins | 0 Comments More

 

If you’re like most people, you’ve been told to “Eat your fruits and vegetables” since you were a child. Mainstream media including the New York Times, Los Angeles Times, health and fitness publications, National Public Radio, as well as countless university studies have long proclaimed that a diet rich in vegetables and fruits can increase your energy levels…boost your immune system…reduce your risk of illness..and recharge your body.

However, although fruits and vegetables are indeed good for your health…eating them is no longer good enough to promote optimum health and wellness. Here’s why:

Vegetables and Fruits That Are Conventionally Grown Are Nutritionally Depleted – and May Even be Hazardous to Your Health

1. Today’s produce is significantly lower in essential nutrients than foods produced 50 years ago because modern farming practices have depleted our soils of minerals. Depleted soils yield nutrient-poor produce. You now need approximately 10 servings of vegetables and fruits to obtain the nutritional equivalent of 1 serving from 50 years ago.
2. The long shipping and storage time between harvest and market degrades the nutrient content further. As a result, most vegetables and fruits sold in commercial establishments are nutritionally depleted.
3. The use of pesticides and other chemical additives in non-organic farming yield nutritionally deficient produce that may have long-term health risks.
4. An estimated 80% of food crops (ranging from corn, tomatoes, alfalfa to sugar beets) are now genetically engineered. These genetically modified (GMO) crops have had their genetic material altered using genetic engineering techniques. Genetically engineered produce have been shown to cause serious health problems in those who consume them. The first-ever long-term study of the health effects of GMO foods (conducted at the University of Caen in France) shows that a lifelong diet of genetically modified foods causes tumors, organ damage and premature death in lab mice.

Multivitamin Supplements Are Not the Solution for Promoting Long-Term Health and Wellness

According to the world’s largest study on multivitamins, people who take multivitamins supplements are not gaining health benefits. Instead, most of the vitamins and minerals are excreted, thereby earning them the nickname of “expensive urine.”

That’s because this is the way vitamin and mineral supplements are made: The nutrients in foods are isolated and extracted, and put into a synthetic chemical structure that the body does not recognize as food.

Synthetic vitamins often have an entirely different chemical structure from those found in food. “Taking multivitamins doesn’t solve the problem—it is impossible to capture all of the vitamins, minerals, disease-fighting [nutrients] … in a pill.” – Source: National Cancer Institute

While there are several types of food-based multivitamins and minerals on the market, many health authorities consider three super foods the ideal supplements, especially for those who are not able to consume a sufficient amount of organic fruits and vegetables each day.

Super Food No. 1: Spirulina

Spirulina is blue green algae, which is considered the most nutrient dense food on the planet. It contains concentrations of nutrients far exceeding any other known vegetation.

It is the best source of vegetable protein, containing about 65 % protein—higher than any other natural food—far more than animal flesh (20%), eggs (12%), whole milk (3%),soybeans (35%), peanuts (25%), or grains (8 to 14%). It is considered a complete protein because it contains all the essential amino acids.

Spirulina grows so fast that it yields twenty times more protein per acre than soybeans. It also contains extraordinary concentrations of vitamins, minerals and other nutrients, such as beta carotene (ten times more concentrated than that of carrots), iron, potassium, magnesium, copper, calcium, chromium, manganese, phosphorus, selenium, zinc, essential trace minerals, and gamma-linolenic acid.

It is also the most abundant source of Vitamin B-12, and is also rich in phytonutrients and functional nutrients that have a demonstrably positive effect on health.

Because spirulina’s nutrient profile is more potent than that of any other food, plant, grain or herb, it is considered a superior whole food alternative to isolated vitamin supplements. In addition to its contribution to the body’s nutritional needs, it has been shown to be effective in the treatment of cancer, high cholesterol, allergies, anemia, elevated blood sugar, cardiovascular diseases, viral infections, inflammatory conditions, liver damage and immunodeficiency diseases.

Super Food No. 2: Chlorella

Chlorella is a single-celled, water-grown algae that contains more health enhancing chlorophyll per gram than any other plant. It is extremely rich in vitamins, minerals, amino acids, essential fatty acids and many other nutrients that are beneficial to your health.

Chlorella also has an abundance of nucleic acids, which have powerful rejuvenating properties that slow down the aging process, keeps the skin looking youthful and wrinkle-free, and helps you have a longer life.

Dr. Benjamin S. Frank, author of The No-Aging Diet and Nucleic Acid Therapy in Aging and Degenerative Disease, treated his patients with foods rich in nucleic acids.

He reported that such a diet made his patients’ look and feel 6 to 12 years younger than their chronological age, and their overall health dramatically improved. They also experienced a substantial fading of lines and wrinkles, and developed healthier, younger-looking skin after only 2 months.

Super Food No. 3: Moringa

The moringa is a genus of trees indigenous to Southern India and Northern Africa, and now cultivated in Central and South America, Sri Lanka, Malaysia and the Philippines. The leaves of the species called moringa oleifera, have become recognized in recent years as being highly beneficial to human health.

Moringa leaves are an anti-aging powerhouse because they contain several thousand times more of the powerful anti-aging nutrient zeatin than any other known plant. A study published in Rejuvenation Researchshows the undeniable youth-preserving effects of zeatin because of its ability to induce cell division and growth, and delay cell aging.

With the zeatin contained in moringa, new skin cells grow at a faster rate than old skin cells die. This results in a marked reduction of wrinkles on the face and other parts of the body, and more  youthful skin appearance.

Moringa leaves also has 90 essential nutrients and 2 compounds that prevent cancer and reducing tumors (or retarding their growth).

This has earned moringa the reputation of being a cancer preventative plant. India’s natural Ayurvedic medicine uses moringa leaves to prevent and treat over 300 diseases.

A Bureau of Plant Industry report states that, gram per gram, moringa leaves contain: twice the protein content of 8 ounces of milk (and 4 times the calcium); the Vitamin C equivalent of 7 oranges; the potassium content of 3 bananas; 3 times the iron of spinach; and 4 times the Vitamin A of carrots.

How to “Drink” Your Superfoods Everyday

If you’re among the 70% of adults who aren’t getting their recommended daily servings of vegetables and the thought of eating ten servings of spinach, collards, kale, green beans, peppers, and other green vegetables doesn’t sound appealing (or possible for you to do)—you have the option of taking spirulina, chlorella and moringa instead. Quantum Wellness Botanical Institute of Beverly Hills has formulated the ideal blend of not only these three powerful superfoods, but five more of the most nutrient-dense superfoods on earth.

All you have to do is mix a scoop of this powder blend in glass water, juice, or your favorite smoothie—and drink your Mega-Nutrition Organic Superfood every day.

In the time it takes you to pour yourself a cup of coffee, you can supply your body with Mega-Nutrition Oraganic Superfood , energize and revitalize your entire body, support your immune system, and achieve optimum health and wellness.

To discover the “ Mega-Nutrition Organic Superfood ,” which include the world’s greatest anti-aging superfood…the best superfood for rejuvenation and cancer prevention…a superfood that contains 600 times more Vitamin C than oranges…a super herb with spectacular health benefits more prized than gold…and “the most antioxidant-rich superfood on the planet.”


Further Related Reading:

• Regenerate Your Body With Mega-Nutrition Organic Superfoods
• Green Superfood From Moringa Tree Can Be Used to Prevent and Treat Over 300 Diseases
• Beverly Hills Millionaire’s Amazing Health Secret

Read more: http://undergroundhealthreporter.com/mega-nutrition-organic-superfood

Is cabbage the ultimate anti-cancer food?

Thursday, May 12, 2011 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...

Source: Is cabbage the ultimate anti-cancer food?

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Red Cabbage Found to Contain 36 Anti-Cancer Anthocyanins

Tuesday, October 14, 2008 by: David Gutierrez, staff writer

(NaturalNews) Red cabbage contains 36 different varieties of anthocyanins, a class of flavonoids that have been linked to cancer protection, 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.

Anthocyanins are naturally occurring pigments that give fruits and berries their red, blue and purple coloration. A variety of studies have shown that in addition to protecting against cancer, anthocyanins can improve heart health and brain function. Another recent laboratory study by the ARS found that some varieties of anthocyanin have twice the antioxidant effect of vitamin C. The effects of those different antioxidants in the human body have not yet been tested.

In the current study, researchers fed 12 volunteers a carefully controlled diet that contained either 2/3, 1 1/3 or 2 cups of cooked red cabbage per meal. The volunteers ate two meals per day for three days.

The researchers found that participants absorbed the most anthocyanins when eating the largest serving of cabbage. In addition, they identified 36 different varieties of the chemical in the vegetable, eight more than were previously known.

The anthocyanins were absorbed at different rates by the body, depending on whether they were acylated or non-acylated. Acylated anthocyanins, composing 80 percent of the anthocyanin content of the cabbage, were more stable and less easily absorbed by the body. In contrast, non-acylated anthocyanins were at least four times more bioavailable than the acylated variety.

Another recent study, conducted by Japanese researchers, found that anthocyanins modify the functioning of fat cells and may help fight the symptoms of metabolic syndrome.

Metabolic syndrome is a cluster of symptoms linked to cardiovascular disease and diabetes, including fasting hyperglycemia, high blood pressure, central obesity, lowered HDL ("good") cholesterol and elevated triglyceride levels.

http://www.naturalnews.com/024487_cabbage_red_anthocyanins.html