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The Hollyberry Lady
06-10-2011, 09:16 PM
http://i375.photobucket.com/albums/oo193/hollyberrylady08/3rd%20album/health-food.jpg


I'll add to this thread over time and others can contribute as well, but I'll start with one my most favorite veggies...sweet peppers!!! :D


They're filled with nutrients and have been shown to battle cataracts and heart disease! :eek: And unlike their fiery-tempered siblings, the chili peppers, sweet peppers are mild enough to eat in large amounts, so you can easily reap their health benefits.

Even though sweet peppers such as bell peppers, pimentos, and frying peppers don't get as much attention as broccoli, cauliflower, and other powerhouse foods, they're among the most nutrient-dense veggies you can buy, especially when it comes to vitamin C and beta-carotene. As a rule, the redder the pepper, the more beta-carotene it contains.

Bite for bite, few veggies contain as much beta-carotene (which is converted into vitamin A in the body) as the sweet red pepper. This is important because beta-carotene plays a role in keeping the immune system healthy. It's also a powerful anti-oxidant, meaning that it fights tissue-damaging oxygen molecules known as free radicals, which scientists believe contribute to major health foes like cateracts and heart disease.


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One pepper has 4 milligrams of beta-carotene, 40 to 66% of the recommended daily amount of 6 to 10 milligrams.


Both sweet red and green peppers also contain generous amounts of vitamin C, another powerful antioxidant. A half cup (about 1/2 a pepper) contains 45 milligrams of vitamin C, 74% of the daily recommended value. Sweet red peppers are even better, with the same size serving providing 142 milligrams of vitamin C, 236% of the daily recommended value. That's more than twice the amount you'd get from a medium-size orange! :eek:


In order for beta-carotene to be absorbed into the bloodstream, it needs to be eaten with a little fat. Drizzling peppers with a touch of olive oil, before or after cooking, will help you get the most of this important compound. If you're eating raw peppers, dunking them in a bit of dip or salad dressing will also help the beta-carotene to be absorbed by the body.


Cook peppers lightly so you don't destroy the fragile vitamin C.


More foods soon...


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: )

cherokee_greg
06-10-2011, 11:21 PM
Red Alert: Wild Strawberries May Reduce Cancer Risk

www-sciencedaily-com/releases/2007/12/071203094835.htm

ScienceDaily (Dec. 3, 2007) - We've all seen the term "super food" used to
describe those nutrition-loaded edibles that promote health and discourage
disease. Powerhouse foods high in antioxidants and phytochemicals that block
the development of cancer cells have been touted as nature's way to fight
off the potentially devastating disease.

When it comes to familiar super foods, strawberries rank among the best.
These tasty red berries are known to be a significant source of vitamin C, a
natural antioxidant that attracts and neutralizes free radicals--those
invasive, highly reactive molecules that damage the body's natural cancer
fighting cells. Many scientists believe that antioxidants can prevent
cellular and tissue damage in the human body.
Dr. Shiow Y. Wang, a plant physiologist and biochemist at the U. S.
Department of Agriculture's Agricultural Research Service, led a recent
study that investigated the antioxidant capacity and anticancer activity of
multiple species of wild strawberries. According to Dr. Wang, "antioxidants
are natural plant chemicals that play an important role in promoting human
health. While we have known that wild strawberries are a good source for
obtaining desirable traits to be used in breeding programs, little
information was available on antioxidant activities and their inhibitory
effects on the growth of cancer cells in specific species of wild
strawberries."
The study published in the Journal of the American Society for Horticultural
Science found that antioxidant capacity and anti-cancer activity vary
greatly among different types of wild strawberries. Researchers discovered
seven types of wild strawberries that contain higher antioxidant levels and
more potential to reduce cancer risk. "These seven types may be especially
useful in developing cultivars with greater anticancer potential. They
showed significantly greater anti-proliferation effects than other genotypes
we tested", stated Dr. Wang.
Results of the research study will be valuable to scientists, fruit
breeders, and produce growers interested in producing berries that are high
in antioxidants. Varieties of the "super seven" strawberries may soon become
available in local markets in the U.S., giving consumers a sweet new way to
fight cancer.

The Hollyberry Lady
06-11-2011, 01:45 PM
Mushrooms...


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The Healing Fungus:


~ Inhibits Tumor Growth
~ Boosts Immune System
~ Lowers Cholesterol Levels


Mushrooms are so popular in Asian countries that they're sold by streetcar vendors, just as we sell corn dogs and Italian Ice. But while Americans have been slow to embrace these meaty morsels, they're becoming increasingly commonplace, both in the kitchen and in research laboratories.

Scientists are discovering what natural healers have known for ages. Mushrooms not only are important sources of nutrients but also stimulate the immune system. Researchers say that they possibly can help fight cancer and high cholesterol, and perhaps even AIDS!

Unfortunately, the common white button mushroom, our favorite from the fungus family, has no medical value. It does, however, supply good amounts of some key nutrients, like the B vitamins.


A Cap On Cancer...


Long esteemed in Japan for their reputed tumor-shrinking abilities, shiitake mushroom have been attracting global attention because of the cancer-fighting compound that they contain.

These large, meaty black mushrooms contain polysaccharide, or complex sugar, called lentinan. Polysaccharides are large molecules that are similar in structure to bacteria. When you eat shiitake mushrooms, your immune system starts amassing an army of infection fighting cells. In essence they fool the immune system into kicking into action. Researchers found that when they fed lentinan in the form of dried mushroom powder to labortory animals with tumors, they can inhibit tumor growth by 67%.

Researchers are also looking at the maitake mushroom, also known as hen of the woods or the dancing mushroom. Like shiitake, maitake mushrooms have a centuries-old reputation for being helpful in treating people with cancer. Only recently are they getting the attention they deserve in Western nations.

The active polysaccharide in maitake mushrooms, called beta-glucan or D-fraction, has been highly effective in shrinking tumors in laboratory animals...maybe even more effective than lentinan, suggest experts.

You defintely get some of these poly saccharides that activate the immune system when you eat a healthy serving (about half a cup) of these mushrooms. Go to the market and include shiitake and maitake mushrooms in your diet.


Immunity Boosting and AIDS...


Because the shiitake and maitake mushrooms have been proven to be so effective in bolstering the immune system, some scientists have tested their mettle, with some success against HIV, the virus that causes AIDS.

In laboratory studies, an extract of the maitake mushroom's beta-glucan was able to prevent HIV from killing T cells, the immune system's crucial white blood cells. Eating these mushrooms on a regular basis seems to be a very good way to keep your immune system up and running.


Cutting Cholesterol...


If your cholesterol levels are hovering near the danger zone (200 and above) you might want to consider making mushrooms a regular side dish on your table.

During the 1970's and 1980's human and animal studies in Japan showed that one of the compounds in shiitake mushrooms eritadenine, could effectively lower cholesterol levels. More recently, researchers from Slovakia have found that feeding mice 5% of their diets in dried mushrooms, particularily oyster mushrooms, they could reduce blood cholesterol by 45%, even when the mice were given high-cholesterol foods.

Researchers still can't say how many mushrooms people have eat to get the same effect. But experts agree that adding a couple of these large, meaty morsels to your plate each day certainly can't hurt, and it may play a role in bringing your cholesterol levels down.


A Boost of B's...


Mushrooms offer two important B vitamins, niacin and riboflavin, that are not often not found in vegetables. For once, the common white button mushroom may be a key player. While dried shiitake mushrooms have a higher nutrient concentration, they also have a strong flavor: most people won't use them in large quantities. But white mushrooms, with their mild taste, can be eaten with virtually every meal.

Niacin is important because it helps your body form enzymes needed to convert sugars into energy, to use fats, and to keep your tissues healthy. White button mushrooms are a good source, containing 4 milligrams of niacin, 20% of the recommended daily value.

Like niacin, riboflavin is a "helper nutrient". It's needed to convert other nutrients, like niacin, vitamin B6, and folate, into usable forms. If you're low on riboflavin, you could also be low on other nutrients. A half-cup of boiled white mushrooms contains 0.2 milligram of roboflavin, 12% of the recommended daily value.


Getting the Most...



Cook 'em up: For both taste and nutrition, mushrooms are better cooked than raw. This is because they are mostly water. When you cook them, you restore the water and concentrate the nutrients as well as the flavor.

Eat the exotic: To get optimal healing power from mushrooms, stick to Asian varieties, particularily shiitake and maitake, say experts. Other mushrooms that may provide benefits are enoki, oyster, pine, and straw varieties.


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: )

The Hollyberry Lady
06-12-2011, 09:11 PM
BANANAS


A Bunch of Potassium


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Healing Power:

~ Decreases Risk of Stroke
~ Lowers High Blood Pressure
~ Relieves Heartburn
~ Prevents Ulcers
~ Speeds Recovery from Diarrhea


Something about bananas makes people laugh. We talk about 'going bananas' and 'slipping on banana peels'. You would think that these yellow-skinned beauties were made for the comedy club. :ha:

But here's something you'll want take seriously. Studies have shown that the fruit beneath the slippery skin can do wonders for our health. Bananas may help prevent conditions ranging from heart attack and stroke to high blood pressure and infection. They can help heal ulcers.

Indeed, despite our lack of reverance, we can eat bananas by the bunches, with every man, woman, and child, tossing down about 27 pounds of them each year. After learning more about bananas remarkable health benefits, you may want to make that 28.


Bananas for the Heart...


If the needle on the blood pressure cuff has been inching up in recent years, it may be time for a tropical vacation. If the sun and surf don't bring your pressure down, the bananas surely will.

Bananas are nature's best sources of potassium, with each fruit providing about 396 milligrams, 11% of the daily value of this essential mineral. Study after study shows that people who eat foods rich in potassium have a significantly lower risk of high blood pressure and related diseases like heart attack and stroke.

Even if you already have high blood pressure, eating plenty of bananas may significantly reduce or even eliminate your need for blood pressure medication. Researchers believe that one of the ways that bananas keep blood pressure down is by helping to prevent plaque from sticking to the artery walls. They do this by keeping the "bad" low-density lipoprotein cholesterol from oxidizing, a chemical process that makes it more likely to accumulate. That's why bananas may be a good defense against atherosclerosis, or hardening of the arteries, another contributor to high blood pressure, heart attack, and stroke.

And the best part is that you don't have to eat a boatload of bananas to get these benefits. Just 3 to 6 servings can do the trick.

Studies show that you can get a significant impact from relatively small changes. You can never get too much potassium-rich foods, so eat lots.



Stomach Relief...


Though more research needs to be done, bananas may replace antacids in your medicine cabinet as an effective way to quell the inner flames of heartburn and indigestion. Although experts don't know why they work, bananas seem to act as a natural antacid.

In addition, bananas may be helpful in preventing and treating ulcers. There have been studies showing that bananas may have a protective effect in ulcer treatment, but we need more research before we can know for sure.

Scientists suspect that bananas may guard against stomach damage in two ways. First, a chemical in bananas called protease inhibitor appears to be able to kill off harmful, ulcer-causing bacteria, before they do their dirty work. Second, bananas seem to stimulate the production of protective mucus, the layer that helps prevent acids from coming into contact with the tender stomach lining.


Restoring Balance...


When you've been run ragged by a case of the runs, it's important that you replenish all the vital fluids and nutrition that diarrhea depletes. And a banana is just the food to do it.

Bananas are a very good source of electrolytes, like potassium, which you lose when you become dehydrated. Electrolytes are minerals that turn into electrically charged particles in the body, helping to control almost everything that happens inside, from muscle contractions and fluid balance to the beating heart.

In addition, bananas contain some pectin, a soluble fiber that acts like a sponge in the digestive tract, absorbing and helping to keep diarrhea in checK.


Getting the Most...


Broaden your horizons: Even if you're not all that fond of bananas as a snack, there are many other ways to get their healing goodness. In Caribbian countries and Central and South America, for example, people frequently add bananas to everyday recipes...everything from meatloaf to casseroles. Because of their mild, slightly sweet taste, bananas work well in almost any recipe.

Buy a bunch: One reason that people don't eat a lot of bananas is that they tend to get soft and mushy before you get around to eating them. Here's the trick for keeing them fresh. When bananas are getting too soft quickly, put them in the refrigerator. This will quickly stop the ripening process. Don't be alarmed when the cold turns the skin black...the fruit inside will still be fresh and tasty.

On the other hand, when you're waiting for that bunch of green bananas to ripen, it's easy to speed up the process. Put them in a brown paper bag at room temperature. The ethylene gas that bananas naturally produce will speed up the ripening.


: )

Richard
06-12-2011, 09:41 PM
Oreos are a great remedy for people who suffer from natural health foods. ;)

The Hollyberry Lady
06-14-2011, 02:03 PM
YOGURT


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The Benefits of Bacteria


Healing Power

Can Help:

~ Prevent Yeast Infections
~ Boost Immunity
~ Heal and Prevent Ulcers


If someone suggested that you swallow a spoonful of live organisms, you wouldn't do it on a bet. But what if they told you that every spoonful would provide dramatic improvements in your health?

Millions of Americans willingly eat millions of live organisms every day when they open up containers of yogurt. Yogurt is positively brimming with bactetia...the live and active cultures that you read about on the label. Research has shown that these "friendly" bacteria can strengthen the immune system and help ulcers heal more quickly. The bacteria also may help prevent recurrent yeast infections. And even if you took the bacteria out of yogurt, it would still be a super source of calcium - better, in fact, than a serving of low-fat milk.


Stopping The Yeast Beast:


If you've ever had a yeast infection, (thank gawd I haven't! :ha:) you know that you never want another one. Eating more yogurt, may help prevent them from occuring.

Yeast infections occur when a fungus that normally lives in the vagina suddenly multiplies, causing itching, burning, and other uncomfortable symptoms. A study suggests that eating live-culture yogurt containing bacteria called Lactobacillus Acidophilus, may help keep fungus under control.

In the study, women who frequently had yeast infections were asked to eat 8ounces of yogurt a day for 6 months. At the end of the study, the rate of yeast infections had dropped significantly. The women were so satisfied, in fact, that when researchers asked them to stop eating yogurt, many of them refused to give it up.

Researchers speculate that eating yogurt helps keep the vaginas natural bacterial environment in balance, making it harder for the yeast fungus to thrive. Additional studies need to be done, but in the meantime, women who are trying to prevent yeast infections may want to try eating 1 cup of yogurt a day - the same amount that was used in the study.

It's important, however, to eat yogurt that contains live cultures. Yogurt that's been heat-treated doesn't contain bacteria and probably won't be effective. Read the label to find out if your brand has been heat-treated.


Help For Immunity:


You probabaly remember the television commercial for yogurt that featured hearty, 100-year old Russians hiking up rocky peaks with energy to spare. The ads were exaggerations, of course, but yogurt's healthful reputation is not.

The same bacteria in yogurt that help prevent yeast infections can also strengthen the immune system. In one study, for example, researchers found that people who ate 2 cups of yogurt a day for 4 months had about 4 times more gamma interferon, a protein that helps the immune system's white blood cells fight disease, than people who do not eat yogurt. Gamma interferon is the best mechanism the body has to defend itself against viruses.

There's some evidence that yogurt may work against bacterial infections as well. In a laboratory study, animals given yogurt had much lower levels of salmonella bacteria, a common cause of food poisoning, than animals given milk. What's more, the bacteria that did survive had little impact on the animals given yogurt, while those given milk got much sicker.

It's not entirely clear why yogurt helped protect the animals from disease. Apart from it's immunity-boosting effects, researchers speculate that yogurt's high calcium content may create an unfavorable environment in which the bacteria can't thrive.


Ulcer Relief:


Since most ulcers are caused by bacteria, the usual treatment is to give large doses of antibotics. But there's good evidence that eating plenty of live-culture yogurt can keep ulcer-causing bacteria under control.

When you eat yogurt, the beneficial bacteria take up residence in the digestive tract. Once in place, they begin competing with the harmful bacteria that cause ulcers. This makes it more difficult for the ulcer-causing germs to thrive.

In addition, yogurt contains a natural sugar called lactose, which breaks down into lactic acid during digestion. The lactic acid helps restore a healthful environment in the intestine.

Even if you already have an ulcer and are taking medication, eating yogurt will make the treatment more effective. The organisms that are in many yogurts tend to act like antibiotics to the stomach.

If you have an ulcer, try eating between 1 and 4 cups of yogurt a day.



Calcium Without Pain:


Even though the large amounts of calcium in low-fat milk make it one of the most healthful foods you can find, many people simply can't drink a lot of it. In fact, doctors estimate that more than 30 million Americans don't have enough of the enzyme (lactase) needed to digest the sugar (lactose) in milk.

Yogurt, however, is and easy-to-digest alternative. Even though yogurt does contain lactose, the live bacteria help the body break it down, so it's less likely to cause discomfort. And when it comes to calcium, yogurt is a super source, with 1 cup of plain low-fat yogurt providing 414 milligrams, more than 40% of the recommended dail value. Compare that to low-fat milk, with just 300 milligrams per serving.


Getting The Most:


Eat it cold: Since the bacteria in yogurt can't withstand heat, it's best to eat your yogurt cold. When you do use yogurt for cooking, when making a sauce, for example, add it when the dish is finished cooking and has been removed from heat.

Buy it fresh: Fresh yogurt contains about 100 million bacteria in a single gram. After a few weeks on the shelf, however, that number quickly dwindles. To get the most of these healing cultures, try buying yogurt that's less than a week old. Your best bet is to get it from health food stores, you have a much better chance of getting it fresh off the truck.



I love yogurt and eat it everyday of my life! :goteam: I eat it to boost my immune system and just because I enjoy it. My all-time favorite snack is low-fat strawberry yogurt with cut up pieces of bananas in it. Yummy!


: )

The Hollyberry Lady
06-15-2011, 12:29 PM
BASIL

http://i375.photobucket.com/albums/oo193/hollyberrylady08/3rd%20album/basil.jpg


Leaves For Giving Ease


Healing Power

~ Ease Indigestion
~ Lower the Risk of Cancer


Pizza-lovers from Boise to Brooklyn dust their slices with dried basil. Pasta mavens inhale plates of pasta al pesto, redolent with garlic and garnished with homegrown, fresh snipped basil. (oh my gawd I'm starved! :ha:)

Whether it's used dried or fresh, basil's sharp aroma and spicy flavor pleasures the nose as well as the palate. When you treat yourself to basil, you may also be treating yourself to important benefits. There are substances in this herb that can help calm your stomach and even, researchers believe, play a role in preventing cancer.


Keeping Cells Healthy:


The research is still preliminary, but laboratory studies suggest that compounds found in basil may help disrupt the dangerous chain of events that can lead to the development of cancer.

In one study, researchers in India spiked the food of a group of laboratory animals with basil extract, while animals in the second group were given only their usual diet. After 15 days, animals given the extract had higher levels of enzymes that are known to deactivate cancer-causing substances in the body.

Basil's ability to prevent cancerous changes was linked not to one particular compound in the herb but instead to several compounds working together. While it's too soon to say whether basil will have the same benefits in humans, it's certainly not too soon to put more of this flavorful herb on your menu.


A Digestive Aid:


The next time your stomach sends out a postprandial SOS, try sipping a cup of basil tea. This herb has a reputation for easing a variety of digestive disorders, especially gas.

No one's sure exactly why basil appears to soothe stomach upsets. One possible explanation is a compound called eugenol. This compound, which is found in basil, has been shown to help ease muscle spasms. This could explain why basil appears to help ease gas and stomach cramps.

To make a soothing tea, pour 1/4 cup of boiling water over 1-2 teaspoons of dried basil. Let the brew steep for 15 minutes, then strain and serve. People who frequently have gas may benefit from drinking 2-3 cups a day between meals.


In The Kitchen:


Your friend with the green thumb hands you a bouquet of fresh basil, still warm from the sun. It smells heavenly...but how do you use it? Here are a few suggestions:

Treat it gently; Basil is a delicate herb, and rough handling will cause the leaves to droop. To keep it fresh looking, gently remove the stems and flowers. Then spray the leaves with cool (not cold) water and pat dry with a paper towel. Let the leaves air-dry on another paper towel before storing.

Wrap it well; When storing fresh basil, place the leaves in a plastic bag. Remove as much of the air from the bag as you can, then seal it well and store it in the refrigerator. When properly stored, basil will keep for about 4 days.

Save it for later; One way to ensure that you always have fresh basil in the house is to freeze it. Pour a small amount of olive oil in the blender or food processor, add fresh basil leaves and process until the mixture has a paste-like consistency. Then freeze the mixture in ice cube trays and store the frozen cubes in a freezer bag. This way you'll always have small portions of fresh tasting basil for all your favorite recipes and the frozen cubes can be added to the pot at the end of cooking.


Getting The Most:


Mix it up; While many fresh foods are more nutricious than their dried counterparts, basil is good both ways. One teaspoon of ground dried basil contains more essential minerals, like calcium, iron, magnesium, and potassium, than 1 teaspoon of fresh snipped leaves. On the other hand, ground basil has a larger surface area exposed to the environment, which can accelerate the natural breakdown of its beneficial compounds. Your best bet, researchers say, is to make liberal use of both forms of the herb.

Store it carefully; Exposing dried basil to heat, light, or air for long periods will cause many of the protective compounds to break down. To extract the most healing power, it's important to store basil in a cool, dark place, preferably in a glass or metal container.



: )

The Hollyberry Lady
06-15-2011, 05:04 PM
HEARTBURN!!!


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Putting Out The Fire


If you've ever had hearburn, (yup, I have! :eek:) you know the name is appropriate. It feels as though a fire is raging in your chest. The pain can be so intense, in fact, that some people rush to the doctor because they think they're having a heart attack.

But in fact, heartburn has nothing to do with the heart. It occurs when acid-laden juices in the stomach surge upward into the esophagus, the tube that connects the mouth to the stomach. Normally, a tight little muscle at the base of the esophagus, called the lower esophageal sphincter (LES), prevents juices from escaping. But when the muscle relaxes at the wrong times, juices splash upwards, literally scorching tender tissue in the esophagus. This is what causes the burn in heartburn.

As it turns out, many foods we eat everyday and the times that we eat them are the main cause of heartburn. In addition, there are some foods that will quickly put the fire out. So before you rush to the pharmacy for an antacid, make a pit stop in your kitchen.

Modifying the diet remains the first line of treatment for people with heartburn.


Inside Healing:


One food that can help control heartburn is ginger. Ginger helps strengthen the holding power of the LES, which can help keep acid where it belongs. Since fresh ginger is quite spicey, a better strategy is to make ginger tea by adding 1/2 to 1 teaspoon of freshly grated ginger (or 1/4 to 1/2 of powdered ginger) to a cup of hot water. Let it steep for 10 minutes, strain out the ginger, and drink it down.

Another strategy for stopping heartburn is to eat pasta, rice, potatoes, or other foods high in complex carbohydrates, which absorb acid in the stomach. Finally, it's a good idea not to lie down soon after eating. When your stomach is full, it's very easy for acid to rise up into the esophagus, especially when you lie down and gravity is working against you. Staying upright, whether on your feet or sitting in a chair, will keep the acid down.


Common Offenders:


Researchers estimate that up to 25 million Americans get heartburn everyday. What's more, Americans get more calories from fat than just about anyone else on the planet. A coincidence? Reseachers don't think so.

Studies have shown that a number of foods, particularily those that are high in fat, like butter and red meat, can temporarily reduce the holding power of the LES. In one study, for example, researchers found that people who ate high-fat meals were exposed to acid about 4 times longer than those eating leaner fare.

Chocolate is another common offender. Not only is chocolate high in fat, it may contain other compounds that can relax the LES even more. In another study, researchers found that when people ate chocolate, stomach acid splashed into the asophagus for up to an hour afterward.

It's not only high fat foods that can be the problem. Onions, for example can bring on heartburn in some people. Researchers aren't sure what it is about onions that can light the fire, but for some, having even one slice of onion can cause heartburn to flare up.

Peppermint, which often leads to baked goods, ice cream, and candy, frequently causes heartburn. In one study, researchers found that when people ate peppermint, the esophagus lost some of it's holding power within just a few minutes.

Finally, be careful about eating spicy foods until your heartburn has a chance to heal. Many people don't think twice about dousing tender tissues in the esophagus with a meal of hot peppers or a swig of orange juice. You don't have to give up your favorite foods entirely...just put them aside for a few days until you're feeling better.


: )

Jananas Bananas
06-15-2011, 11:26 PM
How about tomatoes, Sherry? And Goji berries!

~JaNan

Richard
06-15-2011, 11:34 PM
How about tomatoes, Sherry? And Goji berries!

~JaNan

Chocolate-coated fresh (not dried) Goji Berries. One of my favorites!

BTW: Tomatoes (Basil and Oranges too) contain more carcinogens as percentage of weight than Sassafras.

The Hollyberry Lady
06-15-2011, 11:42 PM
I'll do tomatoes next...then berries, including Goji. ;)


Goji berries are said to be the most nutrient-dense food on the entire planet!!! :eek:


: )

The Hollyberry Lady
06-16-2011, 12:31 PM
TOMATOES


http://i375.photobucket.com/albums/oo193/hollyberrylady08/3rd%20album/tomatoes.jpg


Protection For The Prostate


Healing Power

~ Reduce the Risk of Cancer and Heart Disease
~ Prevents Cataracts
~ Keep Older People Active


If it weren't for Colonel Robert Gibbon Johnson, Americans might never have tasted tomatoes.

For centuries, tomatoes, which are members of the deadly nightshade family, were thought to be toxic, capable of causing appendicitis, cancer, and "brain fever". :ha: But Colonel Johnson, an admittedly eccentric gentleman, thought otherwise. After a trip overseas in the early 1820's, he returned to Salem, New Jersey, with tomatoes and a plan to liberate this lush, red fruit from it's fearsome reputation.

Never one to miss a dramatic opportunity, Johnson announced to the townsfolk that on September 26th, 1820, he would eat not just one, but an entire basket of tomatoes. Public excitement was high, and some 2000 spectators arrived to watch Johnson commit what they were certain would be suicide.

He lived, of course, and tomatoes went on to become our favorite fruit. Indeed, Americans eat more tomatoes, both fresh and processed, than nearly any other fruit or vegetable. It's really not surprising that tomatoes are among our favorite foods. They're incredible, versatile, and can be used for everything from sauces to main dishes. Better yet, tomatoes contain compounds that can help prevent a number of serious conditions, from heart disease and cancer to cataracts.


Cellular Protection:


Tomatoes contain a red pigment called lycopene. This compound appears to act as antioxidant, that is, it helps neutralize cell-damaging oxygen molecules called free radicals before they cause damage. Until recently, lycopene's reputation for healing was overshadowed by its well-studied cousin, beta-carotene. But newer studies indicate that lycopene could have twice the cancer-fighting punch of beta-carotene.

In one study of nearly 48,000 men, Harvard researchers found that men who ate at least 10 servings a week of tomatoes, whether raw, cooked, or in sauce, were able to cut their risk of developing prostate cancer by 45%. Ten servings sounds like a lot, but when they're spread out over an entire week, it's probably not much more than you're getting now. A single serving, after all, is only a half-cup of tomato sauce, which is about the amount of sauce on a slice of pizza.

Lycopene is a strong antioxidant. For some reason lycopene concentrates in the prostate. Men with high levels of lycopene in their blood are at lower risk for prostate cancer.

The benefits of tomatoes aren't limited to the prostate gland. In laboratory studies Israeli researchers found that lycopene is also a powerful inhibitor of breast, lung, and endometrial cancer cells.

Almost no one reaps more benefits from tomatoes than Italians, who eat them in one form or another virtually everyday. Researchers in Italy found that people who ate seven or more servings of raw tomatoes a week had 60% lower chance of developing stomach, colon, or rectal cancers than folks who ate two servings or less. Once again, lycopene is thought to account for at least some of the protective effects.

Research also suggests that getting more lycopene in the diet may help older people stay active longer. In a study of 88 nuns ages 77 to 98, researchers found that those who got the most lycopene were the ones least likely to need help with daily activities such as getting dressed and walking.


New Discoveries:


In the not-too-distant future, doctors may be recommending tomatoes as a way of preventing lung cancer. Tomatoes contain two powerful compounds, coumaric acid and chlorogenic acid, that may help block the effects of nitrosamines, which are cancer-causing compounds that form naturally in the body and are the most potent carcinogen in tobacco smoke.

Until recently, scientists believed that it was the vitamin C in fruits and vegetables that helped neutralize these dangerous compounds. But a study revealed that tomatoes blocked the formation of nitrosalines even after the vitamin C was removed from the fruit.

The protective coumaric and chlorogenic acids found in tomatoes are also found in other fruits and vegetables, like carrots, green peppers, pineapples, and strawberries. These compounds may be one of the reasons people who eat more fruits and veggies have a lower risk of cancer.


Additional Protection:


Lemons and limes are not the only fruits that are high in vitamin C. Tomatoes also contain loads of this powerful vitamin, which has been shown to help relieve conditions ranging from cataracts and cancer to heart disease. One medium-size tomato provides almost 24 milligrams, or 40% of the recommended daily value for vitamin C.

Tomatoes are also a good source of vitamin A, a vitamin that has been shown to boost immunity and help prevent cancer. One medium tomato provides 766 international units of vitamin A, 15% of the reommended daily value.

In addition, a tomato provides 273 milligrams of potassium, 8% of the recommended daily value. Each one also contains about 1 gram of iron, 7% of the recommended daily allowance for women and 10% of the recommended daily allowance for men. While the amount of iron is relatively small, your body is able to absorb it very efficiently when it's taken with vitamin C, which tomatoes have in abundance.


In The Kitchen:


Come February, the juicy, vine-ripe tomato is but a wistful summer memory. Cheer up. ;) Even when fresh tomatoes are out of season, sun-dried tomatoes are a great way to get the delicious taste all year.

Unfortunately, sun-dried tomatoes can be expensive. To enjoy their rich taste without paying an exorbitant price at the super market, you may want to dry them yourself. Here's how...

1. Wash the tomatoes thoroughly and cut off the stems and butt ends.
2. Place each tomato on it's side and cut into quarter-inch slices.
3. Put the slices on a baking sheet and place in a 120 to 140 °F oven for about 24 hours. The tomatoes are done when they're leathery, yet pliable.
4. Pack the dried tomatoes into small jars, plastic freezer bags, or plastic containers and refrigerate or freeze until you're ready to use them. If you use glass jars, make sure they're at room temperature before putting them into the freezer to prevent them from breaking.

Be sure to discard any tomatoes that develop black, yellow, or white spots, which could be mold that sometimes develops during the drying process.


Getting The Most:


Shop for color; When buying fresh tomatoes, look for a brilliant shade of red. Red, ripe tomatoes can have four times the amount of beta-carotene than green, immature ones.

Shop for convenience; You don't have to buy fresh tomatoes - or those pale impostors that hit the supermarket come February - to get the healing benefits. Lycopene can withstand the high heats used in processing, so canned tomatoes and tomato sauce both contain their full complement of this helpful compound.

Cook them a bit; The lycopene in tomatoes is located in the cell walls. Cooking tomatoes in a little bit of oil causes the cell walls to burst, releasing more of the healing lycopene.

Have a little fat; If you eat a tomato with a little bit of fat, like olive oil, you'll absorb lycopene better.


: )

The Hollyberry Lady
06-17-2011, 12:49 AM
GOJI BERRY


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Goji berries have been used for 6,000 years by herbalists in China, Tibet and India to:


~ protect the liver
~ help eyesight
~ improve sexual function and fertility
~ strengthen the legs
~ boost immune function
~ improve circulation
~ promote longevity


Goji berries are rich in antioxidants, particularly carotenoids such as beta-carotene and zeaxanthin. One of zeaxanthin's key roles is to protect the retina of the eye by absorbing blue light and acting as an antioxidant. In fact, increased intake of foods containing zeathanthin may decrease the risk of developing age-related macular degeneration (AMD), the leading cause of vision loss and blindness in people over the age of 65.

In recent years, goji juice has become popular as a health beverage. Companies marketing goji juice often mention the unsupported claim that a man named Li Qing Yuen consumed goji berries daily and lived to be 252 years old. Marketers also list extensive health benefits of goji juice, even though there are few published clinical trials in humans.

What research has been done on goji berries?
Goji has only been tested on humans in two published studies. A Chinese study published in the Chinese Journal of Oncology in 1994 found that 79 people with cancer responded better to treatment when goji was added to their regimen.

There have been several test tube studies that show that goji berry contains antioxidants and that goji extracts may prevent the growth of cancer cells, reduce blood glucose, and lower cholesterol levels. However, that doesn't necessary mean that goji will have the same benefits when taken as a juice or tea.

Although goji berries like the ones used in traditional Chinese medicine aren't very expensive, goji juice is very pricey. Considering that a 32-ounce bottle of goji juice (about an 18-day supply) can run as high as $50 USD, the evidence isn't compelling enough at this time to justify the cost of goji juice.

Also, we don't know the side effects of regular goji consumption, or whether it will interfere with treatments or medications.

What do goji berries taste like?
Goji berries have a mild tangy taste that is slightly sweet and sour. They have a similar shape and chewy texture as raisins.

Common forms
In traditional Chinese medicine, goji berries are eaten raw, brewed into a tea, added to Chinese soups, or made into liquid extracts.

Goji juice is also available, usually in 32-ounce bottles.

Goji berries have appeared in snack foods in North America. For example, the health food store Trader Joe's sells a goji berry trail mix.

Possible drug interactions
Goji berries may interact with anticoagulant drugs (commonly called "blood-thinners"), such as warfarin (Coumadin®). There was one case report published in the journal Annals of Pharmacotherapy of a 61-year old woman who had an increased risk of bleeding, indicated by an elevated international normalized ratio (INR). She had been drinking 3-4 cups daily of goji berry tea. Her blood work returned to normal after discontinuing the goji berry tea.
Where to find goji berries
Whole goji berries are available at Chinese herbal shops.

Goji juice can be found in some health food stores, online stores, and through network marketers.


: )

The Hollyberry Lady
06-18-2011, 11:49 AM
TROPICAL FRUITS


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Exotic Healing


Healing Power:

~ Aid in Digestion
~ Prevent Heart Disease and Cancer


The next time you're pushing your shopping cart past the pineapples, pause for a mement to check out their tropical neighbors. In June you'll find luscious mangoes. Guavas, masquerading as oversized lemons and limes, make their appearance in summer, and again in winter. And all year round you'll find papayas, which look like pears on steroids.

Despite their unfamiliar appearance, tropical fruits offer many of the same benefits as their homegrown kin - and then some. Not only are they high in fiber, but they also contain as array of powerful compounds that can fight disease and even cancer.

While dozens of tropical fruits are grown worldwide, the ones you're most likely to find in this country are mangoes, papayas, and guavas.


Mango Magic:

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You don't really chew a mango - you slurp it up. But even though this exceedlingly juicy fruit, which tastes like peach and pineapple mixed together, only sweeter, is messy to eat, it's well worth the effort.

Mangoes, like many fruits, contain large amounts of vitamin C. What makes them really special is that they also contain a lot of beta-carotene. Both vitamin C and beta-carotene are antioxidants - meaning they can block the effects of harmful oxygen molecules called free radicals. This is important because free radicals can damage healthy tissues throughout the body. What's more, they also damge the body's low-density lipoprotein (LDL) cholesterol, making it more likely to stick to artery walls and increase the risk of heart disease.

One mango contains about 5 milligrams of beta-carotene, 50 to 83% of the recommended amount ot 6 to 10 milligrams, and 57 milligrams of vitamin C, 95% of the recommended daily value. It's a very healthful mix. In an Australian study, people were given juice containing both beta-carotene and vitamin C everyday for three weeks. Researchers found that the LDL cholesterol in the juice-drinkes suffered less damage than before they started drinking the up.

It's not only antioxidants that make mangoes good for the heart. They're also high in fiber, with one mango supplying almost 6 grams of fiber - more than you'd get in 1 cup of cooked oat bran. What's more, nearly half of fiber in mangoes is the soluble kind. Study after study has shown that getting more soluble fiber in the diet can help lower choleterol and reduce the risk of heart disease, high blood pressure and stroke. The insoluble fiber in mangoes is also important, because it causes stools - and any harmful substances they contain - to move through the body more quickly. This means that eating more mangoes can play a role in reducing the risk of colon cancer.


The Power of Papayas:

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On the outside they look like yellow or orange avocados. On the inside, you'll find beautiful yellow-orange flesh that hints at the healing power within.

Papayas are packed with carotenoids, natural plant pigments that give many fruits and vegetables their beautiful hues. But carotenoids do much more than pretty up a plate. They can quite literally save your life.

The carotenoids in papayas are extremely powerful antioxidants. Studies have shown that people who eat the most carotenoid-rich foods like papayas have significantly lower risk of dying from heart disease and cancer.

Many fruits and vegetables contain carotenoids, but papayas are way ahead of the pack. In one study, German researchers rated 39 foods according to their carotenoid content. Papayas came out on top, with half a fruit providing almost 3.8 milligrams of carotenoids. By contrast, grapefruits (which came in 2nd) have 3.6 milligrams, and apricots have 2.6 milligrams.
Papaya also contains a number of protease enzymes, such as papain, which are very similar to enzymes produced naturally in the stomach. Eating raw papaya during or after a meal makes it easier for the body to digest proteins, which can help ease an upset stomach.

Papaya may play a role in preventing ulcers as well. In a laboratory study, animals given high doses of stomach-churning drugs were less likely to get ulcers when they were fed papaya for several days beforehand. While similar research hasn't been done in people, it seems likely that having a little papaya each day could help counteract the irritating effects of aspirin and other anti-inflammatory drugs.


Great Guavas:

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It's not always easy to find guavas at the supermarket, but these pink or yellow, lemon-size fruits, which are often available in gourmet, Hispanic, or Indian markets, are definitely worth the search.

What makes guavas so special is a carotenoid called lycopene. For a long time, lycopene took a backseat to a related compound called beta-carotene. But studies now suggest that lycopene may even be more powerful than its famous kin. In fact, lycopene is one of the strongest antioxidants.

In laboratory studies, Israeli scientists found that lycopene was able to quickly block the growth of lung and breast cancer cells. And in a large study of almost 48,000 men, Harvard researchers found that men who got the most lycopene in thier diets had a 45% lower risk of developing prostate cancer than those getting the least. While tomatoes have long been admired fot their high lycopene content, guavas are a far better source, with at least 50 % more lycopene in a single fruit.

Finally, when it comes to dietary fiber, guavas are truly a superstar, containing about 9 grams per cup. That's more than you'd get in an apple, apricot, banana, and nectarine combined! This has drawn the attention of heart researchers, since getting the most fiber in the diet is one of the best ways to lower cholesterol, and with it the risk for heart disease.

In a study of 120 men, Indian researchers found that those who ate 5 to 9 guavas a day for three months had a drop in total cholesterol of almost 10%. Better yet, their levels of healthful high-density lipoprotein cholesterol actually rose 8%.


In The Kitchen:


The one problem with tropical fruits, at least for American shoppers, is knowing how to pick the best ones. Here's how to get the best taste every time...

Take a sniff: Tropical fruits should smell sweet and fragrant, even before they're cut. So put your nose to work before putting them in your cart. If the smell is weak, the taste will be disappointing, too.

Keep them cool, not cold: When tropical fruits need a little time to ripen, it's best to store them in a cool, dry place. But don't put them in the fridge, since cold literally kills the flavor.

Find the right combination: Fruit salads, yes, gelatin salad, no. It's not a good idea to combine raw papaya or pineapple with gelatin. The enzymes in the raw fruits will break down the protein in the gelatin and keep it from setting.


Getting The Most:


Pass the cans; Even though frozen tropical fruits retain their nutrients, the canned kind doesn't fare so well. A study in Spain, for example, found that canned papaya lost many of its protective carotenoids during the processing.

Add a little fat; The lycopene in guavas is absorbed more efficiently when it's eaten with a little fat. Spooning yogurt on guava slices, for example, will help you get the most lycopene, while adding a hint of richness to this tangy fruit.

Keep the heat down; Tropical fruits are often used as ingredients in recipes such as sauces and meat dishes. Unfortunately, the heat used in cooking destroys some of the vitamin C. To get the most vitamins, eating tropical fruits raw, the way nature intended, is best.

Store them carefully; Tropical fruits that are exposed to air and sunlight will quickly give up their vitamin C. Keeping the fruits in a cool, dark place, will help keep them fresh while preserving this vital nutrient.


: )

Jananas Bananas
06-19-2011, 01:36 PM
:2124::2126::2179::2181::2216::2130:

Thanks Sherry for all this great information! (folks she is typing all this out from her printed books - not cut and paste from the internet!!!)

:2220::2131::2221::2129::2204::2188::2127:

~JaNan

The Hollyberry Lady
06-22-2011, 12:54 PM
Ok of all things, I'm thinking of doing wine next! :ha: Apparently it's quite good for you!


I only drink it a few times a year but this could be an excuse to enjoy more of it. The write-up is very interesting.


Just give me a day or two to get all the info typed out and ready...


: )

The Hollyberry Lady
06-22-2011, 04:35 PM
WINE


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The Secret to a Healthy Heart


Healing Power

~ Prevent Heart Disease and Stroke
~ Control Intestinal Bacteria


Ever since man discovered the fruits of fermentation, wine has been a welcome guest, not just at the dinner table but also at weddings, religious rituals, and even doctors' offices.

Only recently, however, have scientists begun to investigate the actual health benefits of sipping Chianti with your ziti. And the findings they've uncorked are enough to make any wine-lover raise his glass and say, "Salut"!!!

Used in moderation, wine, particularily the red varieties, can help lower cholesterol and fight hardening of the arteries and heart disease. In addition, studies suggest that it can kill bacteria that cause food poisoning and traveler's diarrhea. Obviously, experts don't recommend that people start guzzling wine rather than sipping it or that people who don't drink wine should suddenly start buying it by the case! Rather, what the evidence suggests is that moderate drinking can be a helpful addition to a healthy diet.


Fruit of the Vein:


For years researchers looked with amazement across the Atlantic as their French allies indulged in cigarettes, buttery croissants, and fat-laden pâtés...and were still 2 & 1/2 times less likely to develop heart disease than their supposedly healthier American counterparts.

Researchers are still investigating the so-called French Paradox, but it appears likely that the French have healthier hearts at least partly because of their penchant for red wines. These wines are rich in compounds that help lower cholesterol and prevent harmful low-density lipoprotein (LDL) cholesterol from sticking to artery walls...the process that leads to heart disease. Red wines also keep blood platelets from sticking together and forming dangerous clots.


Dual-Action Heart Protection:


The ways in which red wine keeps your pump primed are complex. There is more than one chemical compound at work, and some of these compounds have more than one benefit, say researchers.

For starters, the alcohol in red wine may be beneficial. For example, people who drink small amounts of alcohol seem to have increased protection from heart disease, studies show.

The reason, say researchers, is that ethanol, or alcohol, in spirited drinks raise levels of good, heart-protecting high-density lipoprotein (HDL) cholesterol.

But if raising HDL cholesterol were the only benefit, drinking red wine would be no more effective than, say, quaffing a shot of scotch or a mug of beer. And that's not the case.

The reason wine seems to offer superior protection is that it contains powerful flavonoids such as quercetin. Along with other protentially protective compounds like resveratrol, it apparently helps prevent the body's dangerous LDL cholesterol less likely to stick to artery walls, causing them to become blocked and and to harden.

Flavonoids in red wine are more powerful than vitamin E, which everyone knows is an important antioxident. Keeping LDL in check is a good start against heart disease, but that's not all the quercetin in wine does. It also helps prevent platelets in the blood from sticking together. Indeed, a study found that when red wine was given to laboratory animals, it eliminated potentially dangerous clots.

Red wine performs double duty, giving you two major benefits in one place.


Color Counts:


When researchers talk about the healing benefits of wine, they're usually referring to red wine. When it comes to heart health, researchers say, light wines pale in comparison to their robust red brethren.

In a laboratory study at the University of California, Davis, for example, researchers found that red wines could prevent anywhere from 46 to 100% of LDL cholesterol from oxidizing, while white wines were not as protective. Similarly, laboratory studies suggest that white wine lacks the clot-blocking ability of red.

Why is red wine so much superior to its paler counterpart? It's all in the making, say experts.

When vintners make wine, they throw everything in the vat...not just grapes but also the skins, seeds, and stems. They're all mashed up to create a chunky mixture called must, which is where the heathy flavonoids reside.
The longer the must ferments in the alcohol, the more of these compounds release into the wine. With white wine, the must is taken out early so that the wine never darkens. With red wine, the must is kept in a long time, and the wine picks up a lot of the flavonoids


Wine Against Infection:


When you were a kid, you probably ran into your share of bacteria that resulted in nasty bouts of the runs. At the same time, you probably spent a lot of time running away from your mother as she chased you around the house with drippy pink spoonfuls of bismuth subsalicylate, better known as Pepto-Bismol.

Even today, experts advise taking a shot of the pink stuff while travelling, to help prevent bacteria infections that can cause traveller's diarrhea. If only it didn't taste so bad! Wouldn't it be nice if you could exchange that chalky, neon liquid for something a bit more palatable...like a nice glass of chardonnay?

You might be able to, say scientists. Intrigued by the use of wine as a digestive aid throughout history, the researchers tested red wine, white wine, and bismuth subsalicylate against some of the meanest intestinal germs, including shigellam, salmonella, and Escherchia coli. They found red & white were more effective than the drug for wiping out harmful bacteria.
More research needs to be done, but it appears likely that sipping a little wine with your vacation meals could bolster your intestinal health so that you aren't slowed down by a case of the runs.


Food Alert...The Grapes of Wrath:


Everyone knows that having a glass too many of red wine can leave you wishing your head were attached to someon else's body.

But for some people with a tendency toward migraine headaches, even a little wine can cause a lot of headache. Red wine contains substances called amines, which cause blood vessels in the brain to constrict and then expand. In sensitive people, this can result in eye-popping headaches.

Although white wine contains fewer headache-producing amines than the red varieties, it doesn't contain as many healing compounds either. So if headaches are a problem for you, you may want to ask your doctor if a nonalcoholic wine will allow you to enjoy the great tastes without the pain.


The Benefits without the Alcohol:


For every connoisseur of fine bouquets and vintages, there's someone who would just as soon skip the sherry and sip something sans alcohol.

If nonaloholic wine is your toast of choice, you're in luck. Except for the alcohol, which is extracted during processing, these beverages contain the same active ingredients as "real" wines, including quercetin and resveratrol, two compounds that slow healing potential.

When drinking for health, experts say, pick nonalcoholic wines the same way you do their spirited counterparts, by the darkness of their hue. Many of the protective compounds are also the ones that give the beverage it's crimson color.


Getting The Most:


Know when to say when; The most important tip for getting the maximum health benefits from your wine cellar is knowing when to put your glass down, say the experts. The daily limit is one 5-ounce glasss a day for women and two 5-ounce glasses a day for men.

Go for the gusto; When you're scanning the shelves for the wine with the highest levels of heart-healthy compounds, go for the full-bodied, robust varieties.

There is a close relationship between the level of tannin, the substance that makes wine dry, and the level of healing compounds in red wines. Three of the most heart-healthy wines are cabernet sauvignon, petite sirah, and merlot.


: )

The Hollyberry Lady
06-22-2011, 11:02 PM
INSOMNIA


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When life gets hectic, we've all found ourselves wishing that there were more hours in the day. Sometimes, unfortunately, we get our wish...at the expense of our sleep.

Few things are more miserable than lying awake, frustrated and tired, when everyone else is sleeping soundly. Insomnia is usually temporary, of course, caused by too much coffee, perhaps, or anxiety about tomorrow's work. But sometimes insomnia really sticks around...not just for days but for weeks, months, or even years. After a few nights spent staring at the ceiling, you may feel as if you'll never be rested again.

Get out of bed, put on your slippers, and head for the kitchen. There's good evidence that what you eat before going to bed can help turn out the lights on insomnia.



Nosh to Nod:


Remember dear old Dad sawing logs on the La-z Boy after dinner? He wasn't just dodging the dishes. He was responding to one of the body's most inflexible commands: "First you eat, then you sleep".

When you put food in your stomach at night, you should be able to sleep better. Eating draws blood into the gastrointestinal tract and away from the brain. And if you draw blood away from the brain, you're going to get sleepy.
This doesn't mean that stuffing yourself at bedtime will send you off to dreamland, he adds. In fact, eating too much, too late in the evening can leave you feeling bloated and gassy, which is more likely to keep you awake than help you sleep. But having a ligh snack just before bedtime will give your body the message that it's time to nod off.


Talking Turkey:


Have you ever wondered why you always nod off if front of the television after a Christmas or Thanksgiving feast? It's not because of the company. Traditional holiday foods such as turkey and chicken are very high in an amino acid called tryptophan, which has been shown to affect the part of the brain that governs sleep. Dairy foods are also high in tryptophan.

The body converts tryptophan into serotonin, which is then converted into melatonin. Both serotonin and melatonin make you feel relaxed and sleepy. Tryptophan may be so effective, in fact, that for a long period of time doctors recommended tryptophan supplements to help people sleep. Even though the pills were eventually banned (due to a tainted batch from Japan), doctors believe that the amino acid found in foods is safe and effective as a sleep aid.

For tryptophan to be most effective, however, it's important to get it in combination with starches. When you eat starches...a bagel, for example, the body releases insulin, which pushes all the amino acids except tryptophan into muscle cells. This leaves tryptophan alone in the bloodstream, so it's first in line to get into the brain.

Obviously, you don't want to stuff yourself with turkey before climbing into bed at night. But having a glass of milk or a piece of cheese at bedtime will boost your levels of tryptophan, which will make getting sleepy a little bit easier.



A Natural Sleep Aid:


Until recently, scientists thought that melatonin was only produced in the body. As it turns out, however, this sleepy-time hormone is also found in a variety of foods, such as oats, sweet corn, rice, ginger, bananas, and barley.

Doctors often recommend that people who have trouble sleeping take melatonin supplements. The research is preliminary, so it's not clear what amount of foods containing melatonin you'd have to eat to get the same benefits. When the Sandman is running late, however, having a banana or a bowl of oatmeal will slightly boost your melatonin level and prepare your body for sleep.


Sound Body, Sound Sleep:


Even though scientists have identified a few key substances that help improve sleep, there's simply no substitute for having an overall healthful diet. A deficiency of minerals or vitamins may affect your sleep, so the better your diet, the better your sleep is likely to be.

Studies have shown, for example that when people don't get enough iron or copper in their diets, it can take longer to fall asleep, and the sleep they do get may be less than refreshing.

The easiest way to get more out of these minerals in your diet is to put shell-fish on the menu. Just 20 small steamed clams, for example, will provide just over 25 milligrams of iron, 139% of the Daily Value (DV), and 0.62 milligram of copper, 31% of the DV. Lentils, nuts, and whole grain foods are also good sources of iron and copper.

Magnesium is another mineral that's essential for good sleep. It's been shown that having low magnesium levels will stimulate brain-activation neurotransmitters, which lead to overstimulation of the brain. Not getting enough magnesium is especially common in the elderly, since they may be taking medications that block its absorption. That's a double whammy that puts them at higher risk of for sleep problems.

Good sources of magnesium include dried beans such as pinto and navy beans and green leafy vegetables such as spinach and swiss chard. You can also get magnesium from soybeans, pumpkin seeds, wheat germ, and almonds.

Finally, getting plenty of B vitamins in your diet may help take the edge off insomnia. The body uses B vitamins to regulate many amino acids, including tryptophan. Niacin is particularly important because it appears to make tryptophan work even more efficiently. Lean meat is an excellent source of all the B vitamins, including niacin. Canned tuna is another good source, with3 ounces providing 11 milligrams of niacin, 55% of the DV.



The Sleep Robbers:


You already know that coffee can keep you up at night, but did you know that chocolate can also send your brain into overdrive? A serving of chocolate doesn't have as much caffeine as a cup of coffee or a cola, but it can have the same effect on your sleep.

It's not just late-night caffeine that leaves you staring at the ceiling. Since it takes 6-8 hours for the body to eliminate caffeine from your system, even the coffee you had at lunch, or the chocolate bar you had in the afternoon can keep you up.

Alcohol is one of the most common disturbances of sleep. Even though a glass of wine or a drink at bedtime can make you drowsy, these small amounts of alcohol can make the sleep you do get less restful. When you're having trouble getting to sleep at night, it's a good idea to skip the nightcap and maybe have a little milk instead.


: )

The Hollyberry Lady
06-23-2011, 10:29 AM
So I was thinking of doing Figs, nuts, onions, olive oil, or garlic next...


: )

The Hollyberry Lady
06-23-2011, 11:44 PM
DEPRESSION


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It's hardly news that many of us, when we're feeling down, seek emotional comfort in foods, particularly such "comfort" foods as candy bars, snack cakes, or macaroni with cheese. But for some people, comfort foods are anything but comforting. The very foods they eat to make themselves feel better may actually make them feel worse...listless, moody, and fatigued.

Researchers have been studying the food-mood link for decades, but the connection is still uncertain. Studies have shown that for some individuals, diet can cause depression. What you eat can lift your mood or, if you make the wrong choices, sink it. Moreover, what you don't eat can have as great an impact as what you do.


Food & Mood:


Everything you do, from thinking to taking a walk, is influenced by nerve cells in the brain called neurons. You have billions of nearons...100 billion, in fact. In order to communicate, neurons depend on neurotransmitters, which are brain chemicals with intergalatic-sounding names like serotonin, dopamine, and norepinephrine.

These chemicals do more than just communicate; they can have a powerful effect on mood as well. When serotonin is in short supply, for example, depression, as well as insomnia and food cravings, may result. Conversely, high serotonin levels can impart feelings of calm and well-being. Changing levels of dopamine and norepinephrine in the brain can have similar results.
Research has shown that a number of nutrients, among them the B vitamins, vitamin C, and the mineral selenium, converts amino acids from our diet into mood-lifting neurotransmitters. It's quite clear that even borderline nutritional deficiencies can lead to depression.

Research has shown that vitamin B6, found in leafy greens, fish, poultry, and whole grains, helps elevate serotonin to feel-good levels. Even though most people get plenty of B6 in their diets, taking oral contraceptives or undergoing hormone replacement thrapy may cause B6 levels to decline.
Low levels of folate can also send serotonin levels into the free fall. Of all the nutritional deficiencies in this country, being low in folate is one of the most common. The consequences can be profound. Studies show that people who are clinically depressed often have low levels of folate in their bloodstreams.

In a study in England, researchers gave people with clinical depression 200 micrograms of folic acid, the amount in about 3/4 cup of cooked spinach, or a placebo. After one year, those taking the folic acid saw their depression lift significantly...in some cases by as much as 40% according to standard tests used to measure depression.

Beans and greens are especially high in folate (the naturally occuring form of folic acid) and vitamin B6. A half-cup of canned chickpeas, for example, provides 0.6 milligrams of vitamin B6, 30% of the Daily Value (DV). A half-cup of cooked spinach provides 131 micrograms of folate, 33% of the DV.
Increasing your intake of the mineral selenium can also help bring you up when you're feeling down. In a study at the University College in Swansea, Wales, where soils have low selenium levels and residents tend to be low in the mineral, people were given either 100 micrograms of selenium or a placebo every day for five weeks. Those taking the selenium showed a marked improvement in their moods. What's more, the greater their original selenium deficiency, the more their moods improved.

You can meet your selenium needs by eating more fish. Just eating a tuna sandwich will give you 138 micrograms, nearly twice the DV. Selenium is also found in whole-grain cereals and breads.


Carbohydrates: Nature's Calming Touch


Is life without your morning bagel not worth living? Does your passion for pasta know no bounds? Eat up...your moods will thank you for it.

Research shows that diets high in carbohydrate-rich foods have been shown to increase brain concentrations of the amino acid trytophan then is converted in the body to mood-boosting serotonin.

This may explain why for many people, comfort foods that are high in carbohydrates can help ease feelings of depression, anxiety, and fatigue. For others, not eating carobohydrates may leave them grouchy and depressed.
Some people, particularly women, may crave carobohydrates for thier antidepressant effect. This phenomenon does seem to exist, although not necessarily for everybody.

Of course some people can eat pasta, potatoes, and bread by the bushel without noticing any particular difference. But for others, known to scientists as carobohydrate-cravers, the effects can be quite pronounced. It may be that carobohydrate cravings are the body's attempt to counteract low serotonin levels.

Many people who eat spaghetti with maranara sauce and French bread for lunch get sleepy because the carobohydrate-heavy meal raises the serotonin level. But carobohydrate-cravers feel energized by that same meal.


Stopping the Swings:


It's hardly news that some people experience mood swings at certain times...during the dark days of winter, for example, or for some women, just befor their menstrual periods. And some people, it now appears, can improve their moods during these low times simply by eating more carbohydrates.

In a study, women suffering from premenstual mood swings were asked to drink about 7 1/2 ounces of a special formulated drink once a month, just before their periods. Within hours of having the drink, they experienced significant reductions in depression, anger, and confusion, researchers say.
While the women in the study consumed a specially made drink, you can get a similar amount of carbohydrates by eating a small portion of carbohydrate-rich food such as a cup of low-fat yogurt, a baked potato, or a cup of raisins.


When Food Brings You Down:


You've probably experienced the droopy, let-down feeling that sometimes occurs after sipping a large cappuccino or binging on your favorite cookies. It's not your imagination. Consuming too much sugar of caffeine definitely contributes to feelings of depression, for sensitive individuals.

Experts aren't sure why sugar gives some people the blues, but it may be related to the amount you consume. While indulging in an occasional candy bar or doughnut can trigger a "sugar buzz" that temporarily boosts your spirits, a steady diet of suger seems to be linked with depression.
In one study, 20 people with serious depression were asked to cut all sugar and caffeine out of their diets. After three weeks, these folks were significantly less depressed.

While the effects on mood haven't been studied extensively, there's evidence that cutting back on coffee (or other high-caffeine drinks) may lift your spirits, especially if you normally drink it by the potful.


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RAINFOREZT
06-24-2011, 02:46 AM
Ayurveda (Sanskrit: आयुर्वेद; Āyurveda, "the complete knowledge for long life"; Ayurvedic medicine is a system of traditional medicine native to India and a form of alternative medicine.
Please check this link..I was searchig about kadali banana and found this and it's interesting.
Kadali, Banana = AYURVEDA HERBS (http://www.ayurveda-recipes.com/banana.html)

The Hollyberry Lady
06-24-2011, 09:00 PM
Very cool, and thank you RainForezt, for adding to the information here. That's a great link on bananas. ;)


More soon...


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The Hollyberry Lady
06-26-2011, 11:45 PM
This is a terrific video with lots of good tips...


<iframe width="425" height="349" src="http://www.youtube.com/embed/zpqAjtiwmiQ" frameborder="0" allowfullscreen></iframe>


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