Healthy Oat Walnut Cookies

Healthiest Chocolate Chip Cookies Ever

Makes 30 Cookies/Vegan

2 cups of walnuts

3 tbs. canola oil

1 cup light brown sugar

2 tsp. vanilla extract

1 1/4 cups oat flour

1 tsp. baking soda

1 tsp. salt

1/4 tsp. ground cinnamon

2 cups of rolled oats

1 1/2 cups vegan chocolate chips

1. Preheat oven to 350 degrees Fahrenheit. Coat 2 baking dishes with cooking spray.

2. Blend walnuts in a food processor 30 seconds, or until ground to a fine meal. Add oil, and blend 2 to 3 minutes more, or until mixture has consistency of natural peanut butter. Transfer to bowl.

3. Whisk together brown sugar and 1/2 cup water in saucepan and bring to a boil. Pour brown sugar mixture over walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool dough 10 minutes.

5. Fold oats, then chocolate chips into dough. Shape into 2 inch balls, and place on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown.

Baked Bananas--looks good!

Baked Bananas Posted: 25 Nov 2009 07:51 AM PST If you are looking for a delicious dessert that you can enjoy without the guilt, try this tasty treat! Baked Bananas Prep Time: 5 minutes Cooking Time: 15 minutes Yields: 4 servings Ingredients: 4 firm bananas 1 teaspoon olive oil 1-inch piece grated fresh ginger 1 tablespoon cinnamon 1/2 tablespoon nutmeg 1/2 cup raisins Directions: 1. Preheat oven to 375 degrees. 2. Peel and cut bananas in half, lengthwise. 3. Oil a baking pan and arrange bananas. 4. Sprinkle with cinnamon, nutmeg, ginger and raisins. 5. Cover and bake for 10 to 15 minutes. Notes: * Wonderful with chocolate sauce. Happy Thanksgiving!

Vegan Holiday Recipe

Stuffed Roasted Acorn

Posted on November 20th, 2009 by Integrative Nutrition

It’s that time of year. Are you planning your Thanksgiving dinner menu? Here is a recipe that is healthy and delicious! Enjoy!

Stuffed Roasted Acorn

Prep Time: 10 minutes
Cooking Time: 45 minutes
Yields: 4 servings

Ingredients:
2 acorn squash
2 tablespoons olive oil
2 cloves garlic, minced or pressed
Sea salt and pepper
½ cup toasted pumpkin seed, chopped
½ cup parsley, chopped

Stuffing:
1 tablespoon olive oil
1 onion, finely diced
1 tablespoon curry
¼ cup golden raisins or currants
1 cup cooked whole grain (quinoa, brown rice, millet, barley)
½ cup parsley, chopped
1 zucchini, diced

Directions:
1. Preheat the oven to 375 degrees.
2. Cut acorn squash in half and clean out seeds and fibers. Cut a very thin slice off bottom, so that acorn squash halves can sit flat like soup bowls.
3. Brush with olive oil and distribute garlic evenly over 4 halves.
4. Sprinkle with sea salt and pepper, place on a baking sheet and bake for 35 minutes.
5. While squash is baking prepare stuffing.
6. In a skillet heat oil and sauté onions, curry and raisins for 3 minutes. Add cooked grains andstir for 5 minutes.
7. Remove skillet from heat and mix in parsley and zucchini.
8. Fill each squash cup with stuffing and top with chopped pumpkin seeds.
9. Bake in the oven for 15-20 minutes or until the squash is soft (when a butter knife sinks into the squash with ease).
10. Garnish with parsley and serve.

Consumer Guide to Water Filter

How to find the right water filter for your home.

The water coming out of your faucet may not be as clean as it should be. NRDC is working toward the day when all Americans can drink and shower in tap water without worry, but if you have immediate concerns about the water in your home, an independently certified water filter can be a good temporary fix for your kitchen faucet. Some filters aim to produce clearer, better-tasting water, while others work to remove contaminants that could affect your health. This guide will help you determine what type of filter might be right for your home.

Find Out What's in Your Water

In many cities, healthy adults can drink tap water without cause for concern. However, pregnant women, young children, the elderly and people with compromised immune systems are particularly vulnerable to some contaminants in tap water. If you're shopping for a water filter, first find out what pollutants might be in your water. Check the NRDC report What's On Tap?, and ask your water utility (the company that sends you your water bill) for a copy of their annual water quality report. ("Making Sense of Your Right to Know Report" can help you decipher reports issued by your water utility.) NRDC recommends that you test your tap water for lead contamination, particularly if you have young kids, are pregnant, or thinking about becoming pregnant, since lead is especially dangerous and levels can vary enormously from house to house. A lead test costs about $25 (see, for example, University of North Carolina's low-cost testing information). Once you know what's in your water, you can find a filter that's geared toward getting rid of the specific pollutants, if any, that may be present.

Select the Right Filter

Household water filters generally fall into one of two categories: point-of-entry units, which treat water before it gets distributed throughout the house; and point-of-use units, which include countertop filters (e.g. filter pitchers), faucet filters, and under-the-sink units. Some filters use more than one kind of filtration technology. As a general rule, look for filters labeled as meeting NSF/ANSI standard 53 and that are certified to remove the contaminant(s) of concern in your water. While the NSF certification program is not flawless, it does provide some assurance that at least some claims made by the manufacturer have been verified. NSF-certified filters have been independently tested to show that they can reduce levels of certain pollutants under specified conditions. Those that meet standard 53 are geared toward treating water for health, not just for aesthetic qualities.

For many people, an activated carbon filter bearing NSF Standard 53 certification will filter out most pollutants of concern. But if you've got perchlorate, a rocket fuel ingredient, in your water, for example, a simple countertop filter won't do the job. The list below will you help you determine what type of filter will work best for you. Once you've got a general idea, visit NSF International's drinking water treatment units online product database.

• Activated Carbon Filter

  How it works : Positively charged and highly absorbent carbon in the filter attracts and traps many impurities.

  Used in : Countertop, faucet filters and under-the-sink units.

  Gets rid of : Bad tastes and odors, including chlorine. Standard 53-certified filters also can substantially reduce many hazardous contaminants, including heavy metals such as copper, lead and mercury; disinfection byproducts; parasites such as Giardia and Cryptosporidium ; pesticides; radon; and volatile organic chemicals such as methyl-tert-butyl ether (MTBE), dichlorobenzene and trichloroethylene (TCE).

  
  

• Cation Exchange Softener

  How it works : "Softens" hard water by trading minerals with a strong positive charge for one with less of a charge.

  Used in : Whole-house, point-of-entry units.

  Gets rid of: Calcium and magnesium, which form mineral deposits in plumbing and fixtures, as well as barium and some other ions that can create health hazards.

  
  

• Distiller

  How it works : Boils water and recondenses the purified steam.

  Used in : Countertop or whole house point-of-entry units; can be combined with a carbon filter.

  Gets rid of : Heavy metals such as cadmium, chromium, copper, lead and mercury, as well as arsenic, barium, fluoride, selenium and sodium.

  
  

• Reverse Osmosis

  How it works: A semipermeable membrane separates impurities from water. (Note: This filtration technique wastes a substantial amount of water during the treatment process.)

  Used in: Under-the-sink units; often in combination with a carbon filter or UV disinfection unit.

  Gets rid of: Most contaminants, including certain parasites such as Cryptosporidium and Giardia; heavy metals such as cadmium, copper, lead and mercury; and other pollutants, including arsenic, barium, nitrate/nitrite, perchlorate and selenium.

  
  

• Ultraviolet Disinfection

  How it works: Ultraviolet light kills bacteria and other microorganisms.

  Used in: Under-the-sink units, often in combination with a carbon filter and sediment screen.

  Gets rid of : Bacteria and parasites; class A systems protect against harmful bacteria and viruses, including Cryptosporidium and Giardia , while class B systems are designed to make non-disease-causing bacteria inactive.

Maintain Your Filter Properly

No filter will give you good performance over the long term unless it receives regular maintenance. As contaminants build up, a filter can not only become less effective, but actually can make your water worse, by starting to release harmful bacteria or chemicals back into your filtered water. To keep your filter working properly, follow the manufacturer's maintenance directions. Some filters only require a cartridge change, while others are better maintained by a certified professional. Many filter distributors offer maintenance and service contracts for their products. Before buying any water treatment system, compare not only filter prices, but also operating and maintenance costs for the different units. To find a dealer in your area, see the Water Quality Association's online listings.

Vegeterian Pad Thai

Recipe

Papaya Salad

Recipe

Khao Soi

Recipe 1

or

Recipe 2

Soaking Nuts & Seeds

Soaking nuts, grains, seeds, and legumes
Nature has set it up so that the nut, grain and seed may survive until proper growing conditions are present. Nature’s defense mechanism includes nutritional inhibitors and toxic substances that can be removed naturally when there is enough precipitation to sustain a new plant after the nut, grain or seed germinates. When it rains the nut, grain or seed gets wet and can then germinate to produce a plant. So we are mimicking nature when we soak our nuts, grains and seeds.

Nutritional inhibitors and toxic substances found in nuts grains and seed can be minimized or eliminated by soaking. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.

What are Enzyme inhibitors?
There are digestive enzymes and metabolic enzymes. Digestive enzymes help break down food. Metabolic enzymes help every biological process the body does. Enzyme inhibitors will clog, warp or denature an active site of an enzyme. They may also bind to the enzyme, which will prevent the intended molecule from binding. “Once again, the habits of traditional peoples should serve as a guide. They understood instinctively that nuts are best soaked or partially sprouted before eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess.”

What are Phytates?
“All grains contain phytic acid in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects.”

Why soak nuts, grains and seeds?

• 1. To remove or reduce phytic acid.
• 2. To remove or reduce tannins.
• 3. To neutralize the enzyme inhibitors.
• 4. To encourage the production of beneficial enzymes.
• 5. To increase the amounts of vitamins, especially B vitamins.
• 6. To break down gluten and make digestion easier.
• 7. To make the proteins more readily available for absorption.
• 8. To prevent mineral deficiencies and bone loss.
• 9. To help neutralize toxins in the colon and keep the colon clean.
• 10. To prevent many health diseases and conditions.

“Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize a large portion of phytic acid in grains. Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.”

What can be used to soak nuts, grains and seeds?
I have found many references to soaking nuts, grains, and seeds in water, salt water, or a warm water mixture with something acidic like yogurt, whey or lemon juice. It seems within 7 to 24 hours the enzyme inhibitors are neutralized and the anti-nutrients are broken down regardless of the method you choose. There is evidence that the process works when you see sprouting begin.

How long does the soaking process take?
“As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.” “Flour products should be soaked at room temperature for at least twelve hours but better results may be obtained with a twenty-four hour soaking.”

Are the nuts, grains and seeds used wet?
I have enjoyed almonds wet. If you choose to try consuming anything in the soaked state, make little batches and store them in the refrigerator. Usually everything that is soaked is dried in a dehydrator or oven on the lowest possible setting for 24 – 48 hours to remove all moisture.

Wheat berries can be soaked whole for 8 to 22 hours, then drained and rinsed. Some recipes use the whole berries while they are wet, such as cracker dough ground right in the food processor. You can also dry sprouted wheat berries in a low-temperature oven or dehydrator, and then grind them in your grain mill and use the flour in a variety of recipes. Nuts, grains, seeds and legumes can be ground up to use as flour in many recipes after they have been dried.

Any advice on what to do with legumes?
Maureen Diaz recommends soaking any beans or legumes in water and vinegar for at least twelve hours before cooking. Soaked and dried beans may be ground up and used as flour for thickening and baking. This is helpful for those on a gluten free diet.

One recommendation includes placing soaked kombu or kelp seaweed in the bottom of the pot when soaking legumes. Add one part seaweed to six or more parts legumes. This is for improved flavor and digestion, more nutrients, and faster cooking. “Soak legumes for twelve hours or overnight in four parts water to one part legume. For best results, change the water once or twice. Lentils and whole dried peas require shorter soaking, while soybeans and garbanzos need to soak longer. Soaking softens skins and begins the sprouting process, which eliminates phytic acid, thereby making more minerals available. Soaking also promotes faster cooking and improved digestibility, because the gas-causing enzymes and trisaccharides in legumes are released into the soak water. Be sure to discard the soak water. After bringing legumes to a boil, scoop off and discard foam. Continue to boil for twenty minutes without lid at beginning of cooking to let steam rise (breaks up and disperses indigestible enzymes).”

Lima Beans

Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, lima beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein. You may already be familiar with beans' fiber and protein, but this is far from all lima beans have to offer.
Lima beans are an excellent source of molybdenum and a very good source of dietary fiber and manganese. One cup of cooked lima beans provides 13 grams of fiber, that's 52.6% of the DV. Lima beans are good sources of folate, protein, potassium, iron, copper, phosphorus, magnesium and thiamin.
for more information:
Click Here

Elderberry Juice

Elderberries are rich in natural minerals and vitamins.The toxins in today's air lead to an ever increasing strain on our respiratory passages. Elderberry juice is a tried and true home remedy – good for the respiratory and immune systems. In addition to other measures, the article cited the benefits of elderberries in boosting immunity. Elderberries have twice the amount of antioxidants as blueberries and cranberries. Elderberry juice also supplies vitamin C to assist in the prevention and treatment of colds; it’s been medically proven as a strong anti-viral and immune system enhancer

Real Age

Go here to find out your Real Age (versus your chronological age). You'll need to know some specific medical information, but a very interesting test!

http://www.realage.com/

Migraine

A couple of facts about what can trigger and treat migraine.

Trigger= Cheese , Vanilla scent

Treat= Jalapeno peppers, Peperment

Oatmeal, Coconut and Sunflower Seed Cookies

Recipe

Agave Sweetened Ice Cream

http://www.thenibble.com/reviews/nutri/cookies/organic-nectars.asp

Health Benefits of Herbal Teas

According to Chinese medicine, each herb is associated with organ systems in the body and addresses specific ailments.

Herbal teas nourish our nervous systems and strengthen our immune systems. In Chinese medicine, every aroma and flavor is associated with organ systems of the body: the sweet flavor found in anise seed has a special affinity for the stomach and spleen; the bitter flavor in dandelion root affects the heart and small intestines, helping to improve digestion and aid fat metabolism; the pungent flavor in ginger helps to improve lung capacity and large intestine health; the sour flavor in rose hips stimulates the functions of the liver and gall bladder and the salty flavor in kelp - a seaweed - nourishes the kidneys and bladder. The benefits are immediate - as soon as we taste the herbs, our brains receive signals from the subtle qualities of the plants.

Making Tea

When making tea, always use fresh cold water. Avoid aluminum cookware, which is a very soft metal and tends to come off in the food. The best choices are glass, cast iron, stainless steel or unchipped enamel. A tea strainer allows you to create your own blends of loose teas or herbs - which come in a variety of flavors - and prevents you from having to drink floating leaves and flowers.

Bring the water to a boil, remove from the heat and add about one heaping teaspoon of dried herbs per cup of water. Cover and allow to steep for about ten minutes. Strain the herbs into a cup before serving. This is called an infusion or tisane.

A decoction is the preferred method for roots and barks which are harder, woodier and require more energy to extract their precious qualities. Simmer one heaping tablespoon of herbs in three cups of water, covered at a low boil for about twenty minutes. Strain.

Avoid oversteeping your herbs as some flavors can intensify and become rather medicinal instead of pleasant. Tea can be enhanced with a touch of honey or a squeeze of fresh lemon.

Expand your repertoire of herbs - they can have potent effects and are both natural and caffeine free.

Delicious Teas To Try:

Anise seed (Pimpinella anisum ) is a member of the parsley family and has a lovely licorice-like flavor. Anise seeds aid digestion and freshen the breath. Anise also helps soothe a cough, improves bronchitis and its naturally sweet flavor can be blended with other herbs to make a pleasantly sweet tea.

Ginger root (Zingiber officinale ) is a member of the ginger family. Zesty and very warming, ginger is an excellent way to improve poor circulation to all parts of the body and to help those that suffer from cold hands and feet. It is one of the best herbs for improving digestion, nausea, lung congestion and arthritis.

Rose hips (Rosa species ) are members of the rose family. With a lemony tart taste and antiseptic properties, rose hips are a natural source of vitamin C and bioflavonoids. They are considered a liver, kidney and blood tonic, and are regarded as a remedy for fatigue, colds and cough.

Peppermint (Mentha piperita ) leaf, one of the most recognized members of the mint family, aids digestion, calms nausea, freshens the breath and even has antiseptic properties that can help relieve cold and flu conditions. Peppermint has a refreshing cool flavor that makes it one of the most beloved herbs as well as a perfect after dinner tea.

Echinacea (Echinacea purpurea ) is a member of the daisy family - the leaves and roots are valued for their immune stimulating properties. Echinacea stimulates T cell activity and interferon production, and makes cells less likely to be subject to viral takeover. It is used to treat colds, sore throat, fever and flu and is usually consumed several times daily during cold and flu symptoms. Echinacea has a slightly bitter, cool flavor and mixes well with peppermint.

Chamomile (Matricaria recutita ) is a member of the daisy family. It has a calming quality and is widely used to relieve anxiety, caffeine withdrawal, hyperactivity,insomnia, pain and stress. Chamomile is also an excellent digestive tonic helping to relieve colic, flatulence, indigestion and irritable bowel. Some European hospitals serve it to calm patients and it is said to prevent nightmares. Many women use chamomile as a successful remedy to relax menstrual cramps.

Green tea (Camellia sinensis ) is a member of the tea or thea family, named after the Greek word for goddess. Both green and black teas are from the same plant, yet black tea is fermented and contains more caffeine. Green tea leaves are rich in fluorine and help prevent dental decay by inhibiting the enzyme that causes plaque formation. Green tea is also a natural antioxidant, rich in vitamin C and has immune protecting properties. Most people find that green tea, although containing small amounts of caffeine, is less likely to cause nervousness or anxiety than black tea.

Raspberry leaf (Rubus species) is a member of the rose family. With a flavor very similar to that of black tea, raspberry leaf is very rich in minerals such as calcium,magnesium and iron. It is considered a supreme tonic herb for women's health concerns such as menstrual conditions , pregnancy and menopause. Raspberry strengthens the joints and tendons - and its nutrients are also beneficial for men.

Maté (Ilex paraguariensis ) is a member of the holly family. Native to South America, maté is the national drink of Argentina where it is consumed more frequently than black tea or coffee. Also known as yerba maté, the leaves are a powerful antioxidant, nerve stimulant and rejuvenating tonic. Maté helps promote regular bowel health, lifts the spirits, curbs the appetite and helps relieve hay fever. Maté does have a caffeine-like constituent which some refer to as mateine, but it does not seem to promote insomnia or nervousness the way coffee does. It is also rich in vitamins and minerals and has a pleasant earthy flavor.

Roasted dandelion root (Taraxacum officinale ) is a member of the daisy family. For those giving up coffee, roasted dandelion root has a rich, warm, earthy flavor that can be very satisfying. It also helps one to stay warm longer.

Source: Written By Brigitte Mars, contributed by healthshop.com

Sea Asparagus and Kohlrabi

http://archives.starbulletin.com/2006/07/26/features/story01.html

http://healthmad.com/nutrition/the-health-benefits-of-kohlrabi/

Sardines

http://healthmad.com/nutrition/the-amazing-health-benefits-of-sardines/

Rubman on the Hidden Dangers of Wheat
Did you know that grains are actually among the first "processed foods" in the human diet? They didn’t become a dietary staple until the agricultural revolution began in the mid-19th century. Unlike meat, seafood, fruits and vegetables, grains aren’t typically eaten in their natural state -- rather, they’re first milled (processed) to help make them more digestible. Even with processing, many grains often present difficulties, says Daily Health News contributing editor Andrew Rubman, ND. And, he adds, wheat -- of all the grains -- is actually one of the most challenging foods in our modern diet. It often is the culprit behind an array of digestive, allergic and autoimmune problems.
When experts discuss digestive problems associated with wheat, it is usually within the context of celiac disease -- a serious autoimmune disease in which people cannot tolerate gluten, a protein in wheat, rye and barley. In truth though, many -- maybe even most -- people have trouble digesting wheat. This is because gluten damages the tissue that lines the digestive tract of nearly all mammals, Dr. Rubman explains.
WHAT MAKES WHEAT TOUGH TO SWALLOW
The mucosal walls of a healthy digestive tract are lined with tiny fingerlike protrusions called villi, which facilitate the absorption of nutrients from food, explains Dr. Rubman. Gluten causes degenerative changes in the villi, impairing their function. Once damaged, the villi are less able to absorb nutrients from food, which leads to assorted problems, including fatigue, abdominal bloating and water retention. This slows the metabolism, causing sluggish digestion and accumulation of waste. Over time, this can lead to what Dr. Rubman calls "leaky gut syndrome," in which intestinal walls deteriorate and become more permeable, allowing waste, toxins, bacteria and partially digested food particles to escape into circulation and cause inflammatory damage elsewhere in the body.
If you are having digestive difficulties, especially IBS and abdominal bloating, wheat may be the cause. Dr. Rubman suggests that a good way to find out whether this is so is to completely eliminate wheat from your diet for two weeks. You may find yourself craving wheat and you may also notice an increase in digestive disturbances in the first few days, both of which will slowly subside and eventually vanish. After two weeks, try a single serving -- a small bowl of pasta, a sandwich on whole-wheat bread or some cereal -- and monitor how your body responds over the next 24 hours. Pay particular attention to such symptoms as cramping, nausea and intestinal gas. This self-test will give you information about how your body tolerates gluten. Trial and error can identify how often -- and in what quantities -- you can consume it without ill effects. Dr. Rubman says that this provides better information even than the conventional blood and saliva tests your doctor would order. Such tests are often unable to demonstrate early onset wheat intolerance, and are more useful at diagnosing celiac disease once it has advanced to the point where your body has developed certain antibodies, at which point you should quit eating wheat altogether.
DR. RUBMAN’S SOLUTION: MODERATION
Most people would feel better if they ate less wheat -- but if you don’t have celiac disease or are otherwise intolerant of wheat, Dr. Rubman says it is fine to enjoy it in moderation. He advises against eating it daily, recommending instead that you work with your body’s natural digestive cycle. It takes about 72 hours for the lining of an average person’s intestine to turn over, exposing a new layer of healthy mucosa and a new set of healthy villi, which are ready to deal with a new onslaught of gluten. This means that you can safely consume grains every three days, more or less, depending on your individual susceptibilities and how healthy the rest of your diet is. Noting that he lives in an area renowned for its Italian culinary influences and restaurants, Dr. Rubman told me that he personally enjoys pasta as his grain-based food of choice, eating it an average of twice a week.
Source(s): Andrew Rubman, ND, medical director, Southbury Clinic for Traditional Medicines, Southbury, Connecticut, www.naturopath.org.

A healthy tip from Greece...

Greece

Secret weapons: Lemon and oregano. Lemon was originally used in Greece to kill bacteria, says Elena Paravantes, R.D., a member of the Hellenic Dietetic Association. "Today, Greeks add it to anything. Not only is lemon an excellent source of vitamin C (a potent antioxidant), but it has fewer calories than other citrus fruit," she says.

American translation: Paravantes recommends whipping up a batch of the ultimate free-radical-fighting salad dressing or meat marinade. "Just mix lemon juice with olive oil, oregano, and garlic," says Paravantes. There's your dressing. You can toss that bottle of goopy ranch now.

Read more: http://www.menshealth.com/mhlists/international_food/Greece.php#ixzz0ScHPTAQg

Another personal favorite as a morning antioxidant drink:

Large glass of cold water

1 Tablespoon apple cider vinegar

Half a lemon squeezed into the glass

1 Tablespoon PomeGreat Pomegranate Juice Concentrate (Jarrow Formulas, net carbs per serving  7 g, Oxygen Radical Absorptive Capacity 1245 - supposedly higher antioxidant activity than Red Wine and Green Tea)

as an alternative in the evening try sparkling water to give the combination a little more fizz.

Furry Vitamin...makes sense

Lowers blood pressure, encourages exercise, improves psychological health— these may sound like the effects of a miracle drug, but they are actually among the benefits of owning a four-legged, furry pet. This fall, the University of Missouri College of Veterinary Medicine Research Center for Human-Animal Interaction (ReCHAI) will explore the many ways animals benefit people of all ages during the International Society for Anthrozoology and Human-Animal Interaction Conference in Kansas City, Mo., on October 20-25. 

“Research in this field is providing new evidence on the positive impact pets have in our lives,” said Rebecca Johnson, associate professor in the MU Sinclair School of Nursing, the College of Veterinary Medicine and director of ReCHAI. “This conference will provide a unique opportunity to connect international experts working in human-animal interaction research with those already working in the health and veterinary medicine fields. A wonderful array of presentations will show how beneficial animals can be in the lives of children, families and older adults.” 

Economy down, life expectancy up...

The Great Depression had a silver lining: During that hard time, U.S. life expectancy actually increased by 6.2 years, according to a University of Michigan study published in the current issue of the Proceedings of the National Academy of Sciences. Life expectancy rose from 57.1 in 1929 to 63.3 years in 1932, according to the analysis by U-M researchers José A. Tapia Granados and Ana Diez Roux. The increase occurred for both men and women, and for whites and non-whites. 

"The finding is strong and counterintuitive," said Tapia Granados, the lead author of the study and a researcher at the U-M Institute for Social Research (ISR). "Most people assume that periods of high unemployment are harmful to health." 

For the study, researchers used historical life expectancy and mortality data to examine associations between economic growth and population health for 1920 to 1940. They found that while population health generally improved during the four years of the Great Depression and during recessions in 1921 and 1938, mortality increased and life expectancy declined during periods of strong economic expansion, such as 1923, 1926, 1929, and 1936-1937. 

The researchers analyzed age-specific mortality rates and rates due to six causes of death that composed about two-thirds of total mortality in the 1930s: cardiovascular and renal diseases, cancer, influenza and pneumonia, tuberculosis, motor vehicle traffic injuries, and suicide. The association between improving health and economic slowdowns was true for all ages, and for every major cause of death except one: suicide. 

Possible downside to ethanol...

More of the fertilizers and pesticides used to grow corn would find their way into nearby water sources if ethanol demands lead to planting more acres in corn, according to a Purdue University study. The study of Indiana water sources found that those near fields that practice continuous-corn rotations had higher levels of nitrogen, fungicides and phosphorous than corn-soybean rotations. 

Results of the study by Indrajeet Chaubey, an associate professor of agricultural and biological engineering, and Bernard Engel, a professor and head of agricultural and biological engineering, were published in the early online version of The Journal of Environmental Engineering. "When you move from corn-soybean rotations to continuous corn, the sediment losses will be much greater," Chaubey said. 

"Increased sediment losses allow more fungicide and phosphorous to get into the water because they move with sediment." Nitrogen and fungicides are more heavily used in corn crops than soybeans, increasing the amounts found in the soil of continuous-corn fields. 

Sediment losses become more prevalent because tilling is often required in continuous-corn fields, whereas corn-soybean rotations can more easily be no-till fields, Engel said. "The common practice is there is a lot of tillage to put corn back on top of corn," Engel said. 

"Any time we see changes in the landscape, there is a potential to see changes in water quality." Chaubey said there was no significant change in the amount of atrazine detected in water near fields that changed to continuous-corn rotations. 

The commonly used pesticide sticks to plant material and degrades in sunlight, keeping it from reaching water through runoff or sediment. U.S. Department of Agriculture data has shown that corn acreage has increased with the demand for ethanol, with 93 million acres in 2007, an increase of 12.1 million acres that year.

Japanese Enoki Mushrooms

My mom always likes to bring me random new foods from the Asian grocery stores - the latest being Enoki Mushrooms.

My cousin would always prepare these in a very simple way - baked with butter & garlic in the oven until softened. (I will use Earth Balance instead of butter!)

Turns out these mushroom are supposed to have some really wonderful properties that contribute to the low cancer rates in Nagano, Japan - and they have been regarded as a healing food for thousands of years :

Medicinal Properties: As with most other edible wood-decaying mushrooms, Enoki mushrooms have been found to have medicinal properties. Enoki mushrooms contain a powerful polysaccharide called flammulin. Japanese and Chinese researchers have reported anti-cancer and anti-tumor activity from extracts containing this water-soluble polysaccharide. It is believed that the abnormally low cancer rates in Nagano, Japan (the center of enoki cultivation) is related to the high consumption of enoki in that region. Enoki is also thought to stimulate the immune system and be anti-viral and anti-bacterial. Blood pressure lowering and cholesterol lowering compounds have been found in Enoki. Research indicates that Enoki may be useful in treaing lymphoma and prostate cancer. To date, the bulk of scientific medical research on the medicinal effects of Enoki and other mushrooms has been conducted in Japan and China where mushrooms have been regarded for thousands of years as powerful, natural healing agents. Only recently has Western medicine initiated clinical trials to "prove" this ancient knowledge.


Nutritional Information:
Per 3.5 oz. (100 gram) of fresh, edible portion;
Calories 45,
Protein 2.0 g,
Total Fat 0.0 g,
Total Carbohydrate 8 g (3%)
Dietary fiber 3 g (11%),
Thiamin (6%),
Riboflavin (8%),

Niacin (35%),
Vitamin C (20%),
Sodium 0.0 mg,
Phosphorus (10%),
Potassium 410 mg(12%),
Iron (6%)
Cholesterol none.

Please pass the Tumeric

TURMERIC: MEGA INFLAMMATION FIGHTER

As Yogi Berra so famously said, "It’s déjà vu all over again" when I pick up yet another report singing the praises of the spice turmeric, with its many and varied health benefits. Just recently I’ve seen research reporting that turmeric (in combination with vitamin D) helps fight Alzheimer’s disease and obesity (by suppressing growth of fatty tissue) and is soothing to skin burned by radiation therapy. And those are just some of the newer reports. Researchers have been examining the anti-inflammatory properties of turmeric, made from the roots of a plant in the ginger family (Curcuma longa), for many years.

For the details on this versatile healing botanical, I spoke with registered herbalist David Winston, RH (AHG), a founding member of the American Herbalists Guild and author of Adaptogens: Herbs for Strength, Stamina and Stress Relief.

MULTIPLE HEALING BENEFITS

Winston told me that turmeric has a wide variety of healing abilities...

• Powerful anti-inflammatory components safely reduce the pain and swelling of arthritis, carpal tunnel syndrome, bursitis and tendonitis.

• Anti-inflammatory benefits also extend to gastrointestinal (GI) problems, such as gastric ulcers, irritable bowel syndrome and ulcerative colitis.

• Potent antioxidants help squelch unstable oxygen molecules that can otherwise run amok, damaging cells and opening the door to dangerous diseases, such as cancer. Curcumin, an active compound of turmeric, has been shown to modify more than 250 oncogenes and processes that trigger cancer tumorigenesis, proliferation and metastasis.

• Turmeric helps curb excessive immune responses that characterize conditions such as allergies, asthma and possibly even multiple sclerosis and Alzheimer’s disease, where (in animal studies) curcumin appears to inhibit development of amyloid plaques.

• Studies suggest a still wider range of healing benefits, such as lowering cholesterol, preventing atherosclerosis and protecting the liver against chemicals and viral damage.

TURMERIC OR CURCUMIN?

Don’t confuse turmeric with its most well-known active compound, curcumin. Turmeric contains a variety of inflammation-fighting compounds known as curcuminoids -- the most widely known and extensively studied of which is curcumin. Importantly, large doses of curcumin can cause gastric upset, while the herb turmeric contains a number of active ingredients that combine to have a gastro-protective effect.

Winston told me he prefers the herb turmeric (commonly in capsule or tincture form) for some uses (gastritis, gastric ulcers, arthralgias) and standardized curcumin for others (cancer prevention and treatment, Alzheimer’s prevention and treatment, and protecting the liver against hepatitis B and C). Both types can be purchased at the health-food store.

A typical dose of turmeric is two to four milliliters (ml) of the tincture three times a day, or two capsules of the powdered herb two to three times daily. An average dose of curcumin consists of 400 mg (containing 95% curcumin) in capsule form up to three times daily. Note: Turmeric should be used with caution in individuals prone to bleeding and, because it stimulates bile secretion, it should not be used by people with a bile duct blockage.

SPICE UP YOUR LIFE

Developing your taste for Indian food over, say, pizza is one way to incorporate more turmeric into your diet. The spice also can be a wonderful enhancement to the flavor of an array of foods, including soups, meats and grains. The editors of Eating Well magazine shared a few interesting recipes using turmeric to give flavor to a variety of foods, meats and grains...

Spicy Turmeric Rub

Curry, cumin, coriander, mint, turmeric and ginger make a delicious Indian-inspired rub for tofu or chicken breast or with sautéed potatoes. Simply rub or sprinkle onto foods and cook.

Makes about 1 cup.

ACTIVE/TOTAL TIME: 5 minutes
EASE OF PREPARATION: Easy

6 Tablespoons curry powder
3 Tablespoons coarse salt
4 teaspoons crushed red pepper
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Tablespoon dried mint
2 teaspoons turmeric
2 teaspoons ground ginger

Combine curry powder, salt, crushed red pepper, cumin, coriander, mint, turmeric and ginger in a small bowl.

NUTRITION INFORMATION: Per teaspoon: 5 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 211 mg sodium; 19 mg potassium.

MAKE-AHEAD TIP: Store in an airtight container at room temperature for up to six months.

Tangy Indian Marinade

Here we combine traditional Indian spices like cumin, coriander, mustard and paprika with yogurt and lime for a tangy marinade. Marinate seafood in the refrigerator for 20 minutes to one hour; marinate chicken for as long as eight hours.

Makes about 1¹/₃ cups, enough to marinate 2 pounds of fish or chicken.

ACTIVE/TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy

2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 Tablespoon paprika
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon turmeric
½ cup nonfat plain yogurt
2 Tablespoons lime juice
1 small onion, chopped
4 cloves garlic, finely chopped
1 Tablespoon finely chopped fresh ginger

1. Toast cumin, coriander and mustard seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle, and grind to a fine powder. Add paprika, cayenne pepper, salt and turmeric.

2. Combine yogurt, lime juice, onions, garlic and ginger in a blender or food processor. Blend until smooth. Add spices and pulse to combine.

It can be used as a sauce, condiment, marinade or rub.

NUTRITION INFORMATION: Per teaspoon: 3 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 19 mg sodium; 8 mg potassium.

From www.eatingwell.com with permission.
© 2009 Eating Well Inc.

You can’t eat enough turmeric to have a real therapeutic effect -- that is, to cure what ails you -- but Winston notes that eating this spice regularly can help prevent inflammatory problems, such as ulcers, GI tract cancers and atherosclerosis. So add a little spice to your life and give your health a boost at the same time... not a bad combination.

Source(s): 

David Winston, RH (AHG), a founding member of the American Herbalists Guild and author of Adaptogens: Herbs for Strength, Stamina and Stress Relief (Healing Arts).

Brewer's Yeast

It helps your metabolism

Yeast, in powder or flake form, has long been a popular supplement. Brewer's yeast, a by-product of beer making, tastes bitter and is not as rich in some nutrients as nutritional yeast, which is grown specifically for human consumption. Nutritional yeast is a good source of the B-complex vitamins, trace minerals, and some protein (which you do not need). It is not expensive. A heaping tablespoon of yeast will color your urine yellow (owing to its content of riboflavin) and may have enough vitamin B-3 to give you a niacin flush. If you like the taste of nutritional yeast, try sprinkling it on popcorn instead of butter, as an alternative to taking a B-complex pill. Smoked torula yeast is even tastier as a seasoning, but it is not as good a source of vitamins and minerals and probably contains some carcinogenic compounds.

What Fish To Eat

Blue Ocean Institude

Quinoa With Mushrooms, Kale, and Sweet Potatoes

Serves 4 Hands-On Time: 15m Total Time: 30m

Ingredients

• 1 cup quinoa
• 2 tablespoons olive oil
• 2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
• 10 ounces button mushrooms, quartered
• 2 cloves garlic, thinly sliced
• 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
• 3/4 cup dry white wine
• kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce)

Directions

1. Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, 12 to 15 minutes.
2. Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
3. Stir in the garlic and cook for 1 minute. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes. Serve over the quinoa and sprinkle with the Parmesan.

Nutritional Information

• Per Serving
• Calories 361

• Fat 12g
• Sat Fat 2g
• Cholesterol 5mg
• Sodium 560mg
• Protein 13g
• Carbohydrate 51g
• Fiber 6g

Super Foods

Navitas

Best Yogurt

BLUEBERRY

INGREDIENTS: Skim Milk, Agave Nectar, Blueberries, Live Active, Cultures, Vegetable Rennet

CULTURES:
B. Lactis, L. Acidophilus,
L. Delbrueckiee Subsp. Bulgaricus,
L. Delbrueckiee Subsp. Lactis,
S. Thermophilus

ORANGE & GINGER

INGREDIENTS: Skim Milk, Agave Nectar, Candied Ginger Orange Extract, Live Active Cultures, Vegetable Rennet

CULTURES:
B. Lactis, L. Acidophilus,
L. Delbrueckiee Subsp. Bulgaricus,
L. Delbrueckiee Subsp. Lactis,
S. Thermophilus

PLAIN

INGREDIENTS: Skim Milk, Live Active Cultures, Vegetable Rennet

CULTURES:
B. Lactis, L. Acidophilus,
L. Delbrueckiee Subsp. Bulgaricus,
L. Delbrueckiee Subsp. Lactis,
S. Thermophilus

POMEGRANATE &
PASSION FRUIT

INGREDIENTS: Skim Milk, Agave Nectar, Passion Fruit, Pomegranate, Live Active Cultures, Vegetable Rennet

CULTURES:
B. Lactis, L. Acidophilus,
L. Delbrueckiee Subsp. Bulgaricus,
L. Delbrueckiee Subsp. Lactis,
S. Thermophilus