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Monthly Archives: July 2017

Green Foods and Your Health

Naturopaths have recommended the use of green foods to enhance the treatment of diseases such asthma, candida, lupus, HIV and many others. One pound of wheat grass or one pound of barley grass has more nutritional value than twenty-five pounds of organic vegetables. Blue-green algaes, i.e. spirulina, have high levels of vitamins, minerals, and protein that exceed the equivalent weight of meat or soybeans. Alfalfa contains all known vitamins. The phyto-nutrients in green foods are packed with valuable anti-oxidants. Green foods made from fruit and vegetable extracts that come in capsules, tablets, wafers or powders can be the nutritional equivalent of eating all the fruits and vegetables that we should eat daily but don’t because of our fast paced and processed, fast food lifestyle. These green foods in supplement form have more nutrient density i.e. an ounce of these concentrated green foods in supplement form contain much more of the beneficial phytonutrients found in an ounce of green vegetables. In addition to vitamins, minerals and protein, green foods are also packed full of antioxidants, amino acids, essential fatty acids, enzymes, coenzymes and fibre.

The green color of green foods comes from the phytochemical chlorophyll which is the equivalent, in plants, of the oxygen-carrying red pigment hemoglobin in our red blood cells. Chlorophyll has been shown to have beneficial effects on cholesterol, blood pressure, immune response, and cancer prevention. Chlorophyll inhibits bacteria that cause disease, bad breath and internal odors.

Chlorella is a green food that is a complete food in itself. Chlorella has massive amounts of chlorophyll and protein as well as high levels of all the B vitamins, vitamin C, vitamin E, amino acids and rare trace minerals. Chlorella has more B12 than a equal serving of liver. It’s high RNA and DNA content are believed to fight against the effects of ultraviolet radiation.. Chlorella is a powerful antioxidant that reduces high blood pressure, lowers harmful cholesterol, accelerates wound healing and improves our immune system. Chlorella from green foods, in supplemental form, has been shown to help reduce pain in fibromyalgia, reduce blood pressure and blood fat in hypertension, and help heal and reduce pain in ulcerative colitis. Chlorella has been found to help in the prevention of the growth of tumors because of its glycoproteins that enhance the migration of T cells to tumor sites. Chlorella attaches to heavy metals and dioxin and helps eliminate them from the body.

Spirulina is one of the more well known green foods. Spirulina contains gamma-linolenic acid, linoleic and arachidonic acids, vitamin B 12, essential amino acids, nucleic acids RNA and DNA, chlorophyll and phycocyanin. Spirulina has been found to enhance our immune system, reduce cholesterol and enhance mineral absorption. With it’s high nutrient and protein content, spirulina is especially helpful to people suffering hypoglycemia. Spirulina has been used to assist in the treatment of cancer and HIV because of it ability to aid in nutrient absorption and it’s ability to strengthen the immune system. Sprulina has strong antioxidant and anti-inflammatory effects, helps reduce blood pressure, helps control symptoms of ulcerative colitis and aids in digestion, helps protect the liver from toxins e.g. heavy metals, and helps reduce allergies. Spirulina and other blue-green algaes are rich in essential fatty acids, phenolic antioxidants, chlorophyll, B vitamins, carotenoids and minerals such as calcium iron, magnesium maganese, potassium and zinc.

Kelp is also a well known green food. Kelp is a seaweed common in Asian food. It is high in B vitamins and iodine content and therefore has been used to aid in the treatment of certain thyroid diseases. Poor thyroid function has been found to be a major factor in the cause of weight gain and obesity. Kelp is also believed to be beneficial to brain tissues and membranes, sensory nerves, spinal cord tissue and blood vessels. The high iodine content in kelp has lead to the use of kelp to combat the effects of radiation.

Wheatgrass contains a large variety of vitamins, minerals, and trace elements. People have reported experiencing a definite increase in energy after ingesting wheatgrass. It has been used as an important part of treatments for diseases, such as cancer, immunological disorders, and mental health disorders. Before WWII, tablet of wheatgrass and barley grass was used as a common vitamin supplement, especially throughout the midwest section of our country. Barley grass contains all essential amino acids, chlorophyll, flavonoids, vitamin B 12, vitamin C, minerals and enzymes. Barley grass has been used most often to treat stomach and intestinal disorders as well as being used as an anti-inflammarory.

Alfalfa is one of the most mineral-rich foods on the planet. Alfalfa contains all known vitamins, chlorophyll, calcium, magnesium, phosphorus and potassium. It’s mineral content is in naturally balanced form which results in natural maximum absorption. Alfalfa has been used to help treat arthritis, anemia, bleeding gums and even cancer.

Studies have shown that green foods in concentrated supplemental form, eliminates toxins such as heavy metals and increases levels of good bacteria such as lactobacilli that are essential for good digestion and elimination, The oxygen-carrying ability of green foods is extremely effective in digestion of foods for vital nutrients, prevention of fungal growth in intestinal passages that can produce a condition of candida. The oxygen distributing and enhancing quality of green foods is vital for cell function of muscles, organs and brain health.

Green foods contain lutein which is an antioxidant found in high levels in the macula which is an eye tissue. The macula helps tell the brain what the eye is seeing and is responsible for the central vision that enables us to drive, read, and see clearly in general. Lutein also helps reduce macular degeneration and cataract development that occurs with our aging.

Green foods have been found to support cellular metabolism and because of it’s high alkaline content, helps to neutralize excess acidity that leads to acid reflux and general acidity associated with our processed, fast food diets. Green foods with their high enzyme and coenzyme content enhance digestive process and health and the absorption of minerals, vitamins and other nutrients. Green foods provide benefits of enhancing the health and appearance of skin, hair and nails and delay the natural effects of aging.

Green foods consumed in supplement, concentrated form through capsule or tablet is a very convenient and important way that we can insure that we are receiving the health benefits of these nutrient packed natural plants. Green Foods, in powdered form, can be added, mixed or blended into juices, added to cooking or combined with fruit or protein powders for energy, help with weight loss or for enhancing general health in a natural way. Optimum health requires providing our bodies with the best possible nutrients for growing and maintaining cellular well ness and function. Green Foods are a super form of these best possible nutrients that will help us live well and long.

Honey Nutrition’s

Honey’s rich nutrients, enzyme and antioxidant content combined with its ability to thwart infections makes it a potent healer. From ancient time, honey has been known for its high nutritional and medicinal value. It is believed to be very beneficial for eyesight, reducing effects of poisoning, stopping hiccups, treating urinary tract disorders, worm infestations, nausea, vomiting, cleansing, healing wounds and many more healing properties.

Honey contain mainly carbohydrates, water, vitamins and minerals, including niacin, riboflavin, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc.

Honey is also rich in enzymes, antioxidants and other phytonutrients. It also contains flavonoids and phenolic acids which act as antioxidants, scavenging and eliminating free radicals. These antioxidants substances found in honey have been responsible for the wound-healing properties of honey. The wound-healing power of honey has been widely applied as antiseptic therapeutic agent for healing ulcers, burns and cuts for many years.

How Healing Of Wound Works By Using Honey

Due to its contents of glucose and fructose, which attract water, honey absorbs water from wound, drying it out so that the growth of bacteria and fungi are inhibited. Secondly, an enzyme called glucose oxidase found in raw honey, which if combined with water, produces hydrogen peroxide, a mild antiseptic for medication benefits.

Beauty Benefits Of Honey

The vitamins, minerals and amino acids found in honey make it a wonderful beauty aid. When taken orally for consistent period of time, honey nourishes the skin and the hair. In fact if taken for longer period of time, it helps our skin to glow more radiantly, helps to reduce wrinkles, thus making us look younger.

Honey is also an excellent moisturizing agent and natural cleanser and therefore, popularly used in wide skin-cleansing formulations. It increases exfoliation or renewal of the skin cells that makes the skin softer and younger.

Other supplementary products of honey which are royal jelly, propolis have been used in beauty saloon as facial mask that command great prices due to its effective results for a more glowing skin.

Other Health Benefits Of Honey

Due to its ready availability of carbohydrates, honey provides instant energy sources if taken prior to exercises which improves performances. It helps in muscles recovery faster if taken after an exercises program.

Honey also increases the growth and activity of good bacteria in the gut. Results from recent studies show that taking honey with dairy products such as yogurt can enhance growth and viability of bifidobacteria.

Honey is also used as anti-inflammatory treatment of sore throat.

How To Take Honey As Health Supplement

Honey can be taken as it is in one tea spoon without mixing with water first thing in the morning or anytime in the day as you wish. For me I prefer to take honey as it is with royal jelly and propolis in the morning before breakfast and drink. It provides me with energy for the whole day with royal jelly as a good beauty aid and propolis a great antioxidant too. After a short period of time, my complexion improved tremendously with intake of honey and this motivated me to continue taking it knowing that it has high antioxidant and healing power too.

About Vitamin D and Cancer

The best known and most serious disease associated with vitamin D deficiency is rickets, which arises when the deficiency causes blood calcium levels to fall too low, and the body to respond by stripping the bones of calcium leading to loss of bone density and malformation.

Interestingly, studies have shown that the geographical pattern of the incidence of rickets is very similar to those for both breast and colon cancer, suggesting a possible (though not fully understood) link between vitamin D deficiency and these diseases. One 5 year study which grouped 120,000 people by levels of vitamin D intake reported that men in the highest intake group had a 29% lower incidence of colon cancer than those in the lowest intake group and similar results have been observed in breast cancer research. Relatively high blood levels of active form vitamin D have also been associated with a lower risk of pre-cancerous growths (polyps) in the colon whereas lower levels of vitamin in the blood have been associated with an increased risk of prostate cancer.

Vitamin D is known to be essential for a healthy immune system and has been shown to be particularly important in helping prevent auto-immune diseases – those in which the body’s immune system attacks and destroys its own cells, wrongly having identified them as invaders. Type 1 (insulin dependent) diabetes, rheumatoid arthritis and multiple sclerosis are examples of serious diseases which fall into this category and a number of research studies suggest that a generous intake of vitamin D may be a significant mitigating factor.

Blood levels of vitamin D have also been shown to be inversely correlated with blood pressure, and some research suggests that high dose supplements of vitamin D of (1,600 IU per day) may help this, although orthodox medicine, as ever, is cautious about definitively acknowledging any direct causal link.

The traditional view was that adequate supplies of vitamin D can be synthesised in the skin upon its exposure to sunlight. But the problem is that a large proportion of the population in the affluent world lives in latitudes which provide very limited sunlight for six months of the year. People commonly work indoors and tend to use high factor sunblocks on the rare occasions on which they might expose significant areas of skin to the sun.

It is a cruel irony that this concern about skin cancer may lead to the ill-health associated with vitamin D deficiency and may even increase the risk of other cancers. But in these circumstances the usual assumptions about vitamin D production in the body appear questionable at best, if not downright complacent. And the situation is even worse for the elderly, who may not only enjoy even less exposure to the sun than the young, but are less able to make use of that which they do obtain.

Moreover, there are relatively few good natural food sources of vitamin D, and the best source, oily fish such as sardines, mackerel and salmon is one which many people, and perhaps children in particular, often find unpalatable. The situation has improved somewhat with the fortification of milk, orange juice, bread and some cereal products, but it may still be difficult for individuals to ensure they obtain a sufficient intake of the vitamin, particularly because the amounts added to different foods and drinks are very variable.

Since the amount of vitamin D required from food will vary greatly depending on the amount of exposure to sunlight enjoyed by the individual, it has not been deemed possible to determine a Recommended Dietary Allowance (RDA) for vitamin D. But the Food and Nutrition Board has suggested 200 IU (5mcg) for infants, children, and adults up to 50, rising to 400 IU for the 50-70s, and 600 IU for the over 70s, as an “Adequate Intake” of the vitamin from food on the assumption that none is being obtained from sunlight.

Orthodox opinion, however, seems to regard these suggestions as too conservative. And even for those individuals fortunate enough to enjoy regular exposure to good quality sunlight, the intake of 400 IU (10 mcg) of vitamin D as part of a multi-vitamin and multi-mineral supplement is recommended. For the over 65s, those with less than optimal liver or digestive health, those living in less advantageous climates and those who spend the majority of their time in indoor occupations a supplementary dose of a further 400 IU, for a total of 800 IU is strongly advised.

For maximum effect, however, vitamin D supplementation should be always be combined with adequate dietary calcium – supplemented if necessary to achieve an intake of 1,000 – 1,200 mg per day of this essential mineral.