http://www.examiner.com/healthy-foods-in-minneapolis/which-are-the-most-important-foods-to-eat-organic-and-which-don-t-really-matter
photo by Adam Radosavljevic, courtesy of http://www.photoxpress.com/
Showing posts with label health. Show all posts
Showing posts with label health. Show all posts
Monday, November 1, 2010
Which foods are the most important to eat organic?
http://www.examiner.com/healthy-foods-in-minneapolis/which-are-the-most-important-foods-to-eat-organic-and-which-don-t-really-matter
photo by Adam Radosavljevic, courtesy of http://www.photoxpress.com/
Thursday, September 9, 2010
Why is acai Dr. Perricone's number one Super Food?
Dr. Perricone, author of many books including:
The Perricone Weight-Loss Diet: A Simple 3-Part Plan to Lose the Fat, the Wrinkles, and the Years
Young: The Science of Nutrigenomics for Glowing, Wrinkle-Free Skin and Radiant Health at Every Age;
and
Dr. Perricone's 7 Secrets to Beauty, Health, and Longevity: The Miracle of Cellular Rejuvenation
has identified acai has the number one "super food" on the planet.
Young: The Science of Nutrigenomics for Glowing, Wrinkle-Free Skin and Radiant Health at Every Age;
and
Dr. Perricone's 7 Secrets to Beauty, Health, and Longevity: The Miracle of Cellular Rejuvenationhas identified acai has the number one "super food" on the planet.
What's so special about this little berry? In this Oprah.com article, it is reported that Açaí pulp contains:
- "A remarkable concentration of antioxidants that help combat premature aging, with 10 times more antioxidants than red grapes and 10 to 30 times the anthocyanins of red wine.
- A synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols to help promote cardiovascular and digestive health.
- An almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper muscle contraction and regeneration."
So, it's no secret that the açai berry has been prized for centuries as a source of health, energy, and longevity, long known as one of nature’s top superfoods. What's my recommended source? Without a doubt it's MonaVie.
MonaVie freeze-dried açai is unparalleled in its antioxidant strength. MonaVie’s freeze dried açai boasts more than 15 times the antioxidant capacity of whole blueberries and more than 20 times the antioxidant capacity of whole raspberries!
The science is overwhelming. In a nutshell, pre-clinical research on the freeze-dried açai used in MonaVie products shows it to have:
a. A high antioxidant capacity, especially against superoxide free radicals.
i. Freeze-dried açai in a SOD assay (SORAC) had one of the highest tested antioxidant capacities of
any fruit or vegetable to fight superoxide free radicals.
b.A high antioxidant capacity, especially against peroxyl free radicals.
c. A nutritional analysis of the freeze-dried açai used in MonaVie products found it to have anthocyanins, proanthocyanidins, and other flavonoids.
How does this help you and me? Well, in comparing ORAC scores, four ounces of MonaVie has the equivalent antioxidant capacity of approximately 13 servings of fruits and vegetables.
So, consuming MonaVie helps you to maintain the healthy and active lifestyle you desire. People, like you and me, who regularly consume MonaVie have reported better health and an overall sense of well being.
If it's acai you want, then MonaVie products offer a simple and convenient solution to help meet some of your body’s nutritional needs. MonaVie’s premier açai blend delivers antioxidants and phytonutrients to help maintain and promote good health.
Click here for FREE access to my wholesale cost page as a Preferred Customer.
Information included in MonaVie's Approved Claims List for USA
Friday, April 9, 2010
What about organic, grass-fed meat?
I have had a busy week, how about you? I haven't posted but I have been using my treadmill and thinking about food, as usual. We have made quite a few recipes from The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet
and have eaten very little meat. Overall the recipes were good, and all of us liked most of the offerings on the table. At this point, I believe we can easily cut out the majority, but not all, meat. I don't see us cutting out all cheese and dairy. I get that there is "alternative" meat, eggs and dairy, but what is the point? OK, I can see that I might need a transitional food to help me let go of my favorites, but for the long-term? I don't think I am ready for that.
It seems a lot of the moral issue with meat and dairy products is the way commercial farms raise and process the meat, or produce the milk and cheese. I heartily agree. We raised our own beef last year and although we did not feed organically, our pasture was organic and our animals were raised in a very low-stress, loving environment right up to butcher, which was done on our property. Now, we were in the process of moving, so I didn't actually see the killing or whether the steers were frightened in the process, but an experienced local butcher completed the task right in our own barn. We also had the meat cut up in a local butcher shop with a good reputation for cleanliness and professionalism, and the owner does the cutting in view of customers.
We fed our cattle a grain mixture we bought locally by the ton, and supplemented during winter with whole dried corn. We also fed local meadow hay on demand and kept the stalls nicely bedded with straw. We used a watering system to make sure fresh clean water was always available. We didn't over-crowd, didn't vaccinate, gave antibiotics only upon arrival from the sale-barn (a necessity if you want living calves two days later as a sale-barn environment provides a lot of exposure to disease.) We also treated animals who were sick, of course, which doesn't happen very often if you are doing other things right. We found it was most important to keep them dry, well-fed and to check on them frequently as calves are amazingly good at getting themselves into predicaments. Now, we did treat for ring-worm which gets into the wood of the stalls and really can't be eradicated, and sprayed for flies when it got really bad, but didn't put a growth hormone delivery unit into their ears (as many commercial beef and milk producers do) or give them any other hormones or routine medications.
The result is that the beef in our freezer is far more tender and flavorful than anything I have eaten or bought in my life! I don't even buy beef from a store or order in restaurants anymore because I know it will be a disappointment in comparison. It is hard to believe that although we did not do anything extraordinary in raising our animals, the methods we did use, created such an improvement in the quality of the meat!
So, my question now is: if you are buying (or raising) organic, even grass-fed (as ruminant animals are designed to be fed) meat, from local farmers who raise animals with care and with ethical practices, then is it still "bad" for you to eat the meat?
As for dairy being a good choice at all, what about goat's milk products, which are highly digestible? We raised and milked our own cow when I was a child, and I was still allergic to the milk. But, the milk from our Nubian goats enabled me to enjoy dairy all I wanted, as well as exceptional health and vitality. So, is the meat and dairy itself that is unhealthy, or only the chemically-laced commercially raised meat and dairy, that is the real issue? Seriously, I want to know.
Resources:
and have eaten very little meat. Overall the recipes were good, and all of us liked most of the offerings on the table. At this point, I believe we can easily cut out the majority, but not all, meat. I don't see us cutting out all cheese and dairy. I get that there is "alternative" meat, eggs and dairy, but what is the point? OK, I can see that I might need a transitional food to help me let go of my favorites, but for the long-term? I don't think I am ready for that.It seems a lot of the moral issue with meat and dairy products is the way commercial farms raise and process the meat, or produce the milk and cheese. I heartily agree. We raised our own beef last year and although we did not feed organically, our pasture was organic and our animals were raised in a very low-stress, loving environment right up to butcher, which was done on our property. Now, we were in the process of moving, so I didn't actually see the killing or whether the steers were frightened in the process, but an experienced local butcher completed the task right in our own barn. We also had the meat cut up in a local butcher shop with a good reputation for cleanliness and professionalism, and the owner does the cutting in view of customers.
We fed our cattle a grain mixture we bought locally by the ton, and supplemented during winter with whole dried corn. We also fed local meadow hay on demand and kept the stalls nicely bedded with straw. We used a watering system to make sure fresh clean water was always available. We didn't over-crowd, didn't vaccinate, gave antibiotics only upon arrival from the sale-barn (a necessity if you want living calves two days later as a sale-barn environment provides a lot of exposure to disease.) We also treated animals who were sick, of course, which doesn't happen very often if you are doing other things right. We found it was most important to keep them dry, well-fed and to check on them frequently as calves are amazingly good at getting themselves into predicaments. Now, we did treat for ring-worm which gets into the wood of the stalls and really can't be eradicated, and sprayed for flies when it got really bad, but didn't put a growth hormone delivery unit into their ears (as many commercial beef and milk producers do) or give them any other hormones or routine medications.
The result is that the beef in our freezer is far more tender and flavorful than anything I have eaten or bought in my life! I don't even buy beef from a store or order in restaurants anymore because I know it will be a disappointment in comparison. It is hard to believe that although we did not do anything extraordinary in raising our animals, the methods we did use, created such an improvement in the quality of the meat!
So, my question now is: if you are buying (or raising) organic, even grass-fed (as ruminant animals are designed to be fed) meat, from local farmers who raise animals with care and with ethical practices, then is it still "bad" for you to eat the meat?
As for dairy being a good choice at all, what about goat's milk products, which are highly digestible? We raised and milked our own cow when I was a child, and I was still allergic to the milk. But, the milk from our Nubian goats enabled me to enjoy dairy all I wanted, as well as exceptional health and vitality. So, is the meat and dairy itself that is unhealthy, or only the chemically-laced commercially raised meat and dairy, that is the real issue? Seriously, I want to know.
Resources:
Thursday, April 1, 2010
I stand corrected . . .
I finished the last half of The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet, by Alicia Silverstone, and I have to say that I stand corrected. The recipes look delicious and completely do-able. Now if you do not eat or cook a lot of Asian food, some of the ingredients might seem a little strange, like udon, which is just a noodle, but others will be familiar, like soy sauce (shoyu.) I have never heard of seitan, which I think is like vegie "meat" or umeboshi (a plum) vinegar, but I am willing to try them. I already bought the brown rice syrup which looks and tastes similar to caramel sauce, but not as sweet, and the blackstrap molasses, which is even more mildly sweet than the rice syrup. So far, so good.
Today was actually day 4 on my new treadmill, the Sole F80 Treadmill
which I am loving. Where I live, it is winter about 7 months of the year and bitterly cold for a good 4-5 months, so it is very easy to do nothing more than hibernate with movies and comfort food during the winter. Each winter I feel more light-deprived and depressed, and what helps me get through is walking. Before I eat in the morning I choose one of the 5 pre-set programs and set it for 30 minutes and turn on the t.v. Even if I don't walk my dogs much some days, like today, I have my work-out in.
I would love to know what helps you fight off the winter blues, keeps you motivated to get up and move, or helps keep your weight in a healthy range. I'd also like to hear what you struggle with - because we can ALL relate to that! Here's to finding ways to eat for health and happiness, for all of us!
Resources:
, by Alicia Silverstone, and I have to say that I stand corrected. The recipes look delicious and completely do-able. Now if you do not eat or cook a lot of Asian food, some of the ingredients might seem a little strange, like udon, which is just a noodle, but others will be familiar, like soy sauce (shoyu.) I have never heard of seitan, which I think is like vegie "meat" or umeboshi (a plum) vinegar, but I am willing to try them. I already bought the brown rice syrup which looks and tastes similar to caramel sauce, but not as sweet, and the blackstrap molasses, which is even more mildly sweet than the rice syrup. So far, so good.Today was actually day 4 on my new treadmill, the Sole F80 Treadmill
which I am loving. Where I live, it is winter about 7 months of the year and bitterly cold for a good 4-5 months, so it is very easy to do nothing more than hibernate with movies and comfort food during the winter. Each winter I feel more light-deprived and depressed, and what helps me get through is walking. Before I eat in the morning I choose one of the 5 pre-set programs and set it for 30 minutes and turn on the t.v. Even if I don't walk my dogs much some days, like today, I have my work-out in.I would love to know what helps you fight off the winter blues, keeps you motivated to get up and move, or helps keep your weight in a healthy range. I'd also like to hear what you struggle with - because we can ALL relate to that! Here's to finding ways to eat for health and happiness, for all of us!
Resources:
Subscribe to:
Posts (Atom)
