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Tag Archive: nutrition


Elizabeth Renter

by
April 1st, 2014
Updated 04/01/2014 at 3:06 am

 

 

ginger powders Diabetes 263x164 Just ¼ Tsp. of Ginger Daily Could Reduce Type 2 Diabetes Markers

Anytime you can treat, prevent, or even eliminate a common modern medical problem with food or herbs, it’s exciting. Largely because we are so bombarded with toxic formulas for everything form a skinned knee to an upset stomach, these natural treatments are a breath of healing fresh air. One of the latest studies affirming the benefits of the easily-found ginger root indicates it may only take about a quarter-teaspoon of the food each day to significantly reduce inflammatory markers associated with Type 2 diabetes.

The American Diabetes Association estimates some 25.8 million U.S. adults and children have type 2 diabetes. That’s 8.3% of the population. It’s the leading cause of kidney failure, increases your risk of heart disease and blindness, and is one of the most common causes of limb amputation. Most important of all—it’s entirely preventable, and many would say curable with strict adherence to diet.

The latest study, published in the International Journal of Food Science and Nutrition, sought to examine the effects of ginger consumption on lipid profile, glycemic status, and inflammatory markers associated with type 2 diabetes.

The double-blind, placebo controlled study involved 70 type-2 diabetes enrolled for 12 weeks either in a ginger group or the control group. Each day, one group received 1600 mg of ginger, the equivalent of approximately ¼ of a teaspoon.

 

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Tess Pennington
Ready Nutrition

Being well-nourished during a disaster can mean the difference between powering through the event with strength, stamina and energy or plodding through the situation barely able to put one foot in front of the other.

One often overlooked component of the prepper’s pantry is protein.  This vital nutrient:

  • Helps with the repair and building of muscle tissue
  • Helps the body heal from injuries
  • Provides long-lasting stamina
  • Helps boost the immune system

Protein is stored throughout the body. It can be found in muscles, bones, hemoglobin, myoglobin, hormones, antibodies, and enzymes. In fact, protein makes up nearly 45% of the human body. Without a steady supply, body functions will cease to operate effectively.

Protein is often thought of as one of the more challenging items to stockpile for an extended period of time. Most people think of a freezer full of juicy steaks and roasts when they contemplate protein. They feel that the next resort is tins of highly processed meat pieces.  The good news is, there are many ways to add muscle-building nutrients to your long term food storage without resorting to a sodium laden closet full of Spam.

To see a breakdown of protein amounts in food sources, click here.

Although pantry basics such as dry non-fat milk powder and powdered cheeses offer protein for the diet, there are other food sources to consider. Here are the top 5 healthy (and tasty) protein sources to add to your stockpile:

Beans

Beans are more than just a vegetarian staple.  While beans can stand on their own as a delicious protein source, adding beans to a dish that contains meat can stretch your budget by providing lots of protein while using less meat.

Due to their high fiber content, beans prevent blood sugar levels from rising too rapidly after a meal, making this food source an excellent choice for individuals with diabetes, insulin resistance or hypoglycemia. Having a high fiber food source also helps to slow the rate of absorption of carbohydrate thus making it a more energy efficient food source.

Dried beans provide the most bang for your food storage buck. They are one of the most low cost food sources on the market. The canned variety will prove to be more fuel efficient. Canned beans can often be purchased on sale. Plain canned beans and beans in barbecue sauce can provide instant nutrition in the event of a power outage.  If you don’t want to eat beans that have been processed, it’s easy to can your own.  Click here for directions on preserving homemade pork and beans.

Store dried beans in Mylar bags with oxygen absorbers, then placed the sealed bags inside large plastic food grade buckets for added protection.  Click here for details.

Chia Seeds

The Chia seed is a tiny little powerhouse that can add a lot of benefits to your long-term food storage while only taking up a small amount of space. The word “Chia” is actually the Mayan word for strength. In ancient cultures, they are considered the food of the warrior because of their nutrient density and ability to sustain running messengers for long durations without other food.

Chia seeds have double the amount of protein found in other seeds, as well as many other nutritional benefits.

  • 2x the protein of other seeds
  • 5x the calcium of milk
  • 2x the potassium of bananas
  • 3x the antioxidants of blueberries
  • 3x the iron of spinach

Chia seeds can be sprinkled dry on top of other foods, they can be sprouted or they can be soaked to create a tasteless gel to stir into soups or sauces.

Chia seeds can be stored for 2-4 years in a cool, dry place. They can be stored in large glass jars or Mylar bags.

Click here to learn more about the nutritional value and uses of Chia seeds.

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democracynow democracynow·

Published on May 30, 2013

http://www.democracynow.org – As Republicans move to cut billions of dollars in funding for food stamps, a new report finds one in six Americans live in a household that cannot afford adequate food. In “Nourishing Change: Fulfilling the Right to Food in the United States,” the International Human Rights Clinic at New York University’s School of Law reports that of these 50 million people going hungry, nearly 17 million are children. Food insecurity has skyrocketed since the economic downturn, with an additional 14 million people classified as food insecure in 2011 than in 2007. The report comes as Congress is renegotiating the Farm Bill and proposing serious cuts to the Supplemental Nutrition Assistance Program (SNAP), formerly known as the Food Stamp Program. Millions of Americans currently rely on the program to feed themselves and their families. The report’s co-author, Smita Narula of the International Human Rights Clinic at NYU’s School of Law, joins us to discuss her findings and why she is calling on the U.S. government to ensure that all Americans have access to sufficient, nutritious food.

http://www.democracynow.org/2013/5/30/as_lawmakers_target_food_stamp_funding

 

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Food stamp cuts hurt the economy and taxpayers along with the poor

Posted Tuesday, May. 28, 2013

Read more here: http://www.star-telegram.com/2013/05/28/4889196/food-stamp-cuts-hurt-the-economy.html#storylink=cpy

To hear Republicans — and some Democrats — in Congress talk, you’d think food-stamp dollars just disappear into a black hole. The prevailing debate in the Senate and House versions of the farm bill, which contains funding for food stamps (the Supplemental Nutrition Assistance Program, or SNAP), is over how much to cut.

But when more than 15 percent of Americans remain impoverished, slashing food assistance for the poor makes no sense in humanitarian, economic or public-health terms.

The House bill which is gaining steam after passage by the Agriculture Committee last week, is the more draconian of the two. It would chop $20 billion over 10 years from SNAP, and its changes to food-stamp eligibility rules would cut off vital sustenance for about 2 million low-income people, including seniors and families with children.

According to the Congressional Budget Office, 210,000 children in low-income families would lose their free school meals under the House plan.

The Senate version would cut far less, though a final figure will be hashed out by a conference committee in June. But the attacks on food assistance for the poor are deeply misguided and are only going to get worse.

The proposed House budget from Rep. Paul D. Ryan, R-Wis., seeks to gut food stamps by an additional $135 billion through block grants to states.

Yet government and other studies clearly show that food stamps are among the most wisely spent public dollars, providing essential nourishment and public health benefits to low-income people as well as economic stimulus to rural and urban communities.

These are returns on spending that you won’t find in the corporate tax giveaways and military spending boondoggles routinely supported by both political parties. even as they scream for austerity when it comes to slashing “entitlements” and food assistance for the poor.

The Trust for America’s Health, a health advocacy organization that focuses on disease prevention, warned recently of the consequences of cutting food stamps: “If the nation continues to underfund vital public health programs, we will never achieve long-term fiscal stability, as it will be impossible to help people get/stay healthy, happy and productive.”

Indeed, According to a 2011 study by the U.S. Department of Agriculture, “research shows that low-income households participating in SNAP have access to more food energy, protein and a broad array of essential vitamins and minerals in their home food supply compared to eligible nonparticipants.”

 

Read Full Article Here

 

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FARM NEWS


by Staff Writers
Denver CO (SPX) May 27, 2013


Among the most frequently consumed vegetables, potatoes and beans were the lowest-cost sources of potassium and fiber.

 

A frequently expressed concern in the ongoing public health debate is the lack of affordability of fresh vegetables, especially those that are nutrient dense.

A new study, “Vegetable Cost Metrics Show That Potatoes and Beans Provide Most Nutrients Per Penny,” published in the journal PLOS ONE, shows that potatoes are one of the best nutritional values in the produce aisle, providing one of the better nutritional values per penny than most other raw vegetables and delivering one of the most affordable source of potassium of the more frequently consumed vegetables, second only to beans.

Dr. Adam Drewnowski and colleagues from the University of Washington used a combination of nutrient profiling methods and national food prices data to create an “affordability index,” which was then used to examine the nutrients per unit cost of 98 individual vegetables as well as five vegetable subgroups including dark green, orange/red, starchy, legumes (beans and peas) and “other” vegetables.

 

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TheHealthRanger

Published on Mar 31, 2013

The Health Ranger’s Nigerian dwarf goats reveal why so many Americans are overweight and obese: It’s the lack of minerals in their food!

Journalist rips ‘pro-life’ Republicans for seeking to cut infant nutrition program

By Eric W. Dolan
Monday, February 18, 2013 23:53 EST
The Raw Story
David Cay Johnston screenshot

 

While discussing the looming sequestration on MSNBC, journalist David Cay Boyle Johnston slammed Republicans for supporting cuts to a federal program that provides food to the infants of poor mothers.

“Six hundred thousand pregnant women and mothers of small children will be cut from the [Women, Infants and Children (WIC) nutrition program],” he said. “The Republicans are always telling us about their reverence for life. Really? They are going to have 600,000 poor women and children not have proper food.”

“There is a lifetime effect on development, especially mental development, if you don’t have proper nutrition in the womb and when you’re an infant, but they are determined to cut those poor children — who are helpless — out of good nutrition.”
Read Full Article and Watch Video Here

January 28, 2013 | By

Raluca Schachter, Guest Writer
Waking Times

“The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential.” –The Enzyme Nutrition Axiom formulated by Dr. Edward Howell

Vitamins, minerals and all kinds of super-nutrients are in the spotlight on the nutritional arena. Enzymes are not that much talked about though. But they are essential and most of the people these days, including small children are very deficient! Actually, we are the only species on Earth that tries to live without food enzymes! And we’re doing a poor job at it…What happened and why are enzymes so necessary for health?

Why Are Enzymes Essential And Where Did They Go?

Enzymes are substances which make life possible and which are found in natural, “live” foods and also in your body. Enzymes are the “work force” of the bodyWithout them, chemical reactions cannot take place, and hormones, minerals, and vitamins cannot carry out their functions. There are believed to be hundreds of thousands of enzymes in the body; different enzymes perform different functions. Without them, life cannot exist.
Some activities of enzymes are:

  • Digest food to a size capable of being absorbed into the blood
  • Rebuild food into tissue of muscle, bone, organs, glands, etc.
  • Work to store food in the liver and muscles for fuel later on
  • Coagulate blood
  • Attach iron to red blood cells
  • Eliminate carbon dioxide from the lungs
  • Promote oxidation
  • Attack waste material in the blood and prepare it for elimination
  • Change protein into sugar or fat
  • Change carbohydrate into fat
  • Change fat into carbohydrate

You can have all the raw materials necessary for good health – vitamins, minerals, intrinsic factors, proteins, carbohydrates, fats, amino acids, etc. – but enzymes are necessary in order for your body to utilize all the raw materials in its life-supporting activities of metabolism.

 

Read Full Article Here

TheHealthRanger

Uploaded on Aug 21, 2011

Created by the non-profit Consumer Wellness Center (www.ConsumerWellness.org) and narrated by Mike Adams (www.NaturalNews.com), this latest episode of the popular “Food Investigations” series exposes what’s really in Vitamin Water. It turns out the beverage is more “sugar water” than vitamin water, and even Coca-Cola’s own attorneys now publicly admit Vitamin Water is NOT a healthy beverage. See more at FoodInvestigations.com

 

 

 

Real or Synthetic: The Truth Behind Whole-Food Supplements

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Image  source

 

                                         

 

By Daniel H. Chong, ND

Americans are now spending more than $17 billion a year on supplements for health and wellness. Strangely enough, the rates of some forms of chronic disease have not changed, while the rates of others have actually increased. There are a number of reasons for these poor statistics and many things remain a mystery.

One thing seems fairly clear, however. Most supplements aren’t helping very much.

I’m not saying there are no helpful supplements out there. There certainly are. What is becoming more apparent, however, is supplements will not help much if one does not first address the necessary basics of health and healing.

What is also clear is that not all supplements are created equal. The basics of health and healing were discussed in another of my articles, The Six Foundations of Healing. I believe these areas must be addressed for true healing to occur in any chronic disease. In this article, I will discuss some things you should consider if you need to or want to take some supplements. Specifically, I will address the differences between whole foods versus synthetic or isolated nutritional supplements.

Whole Food Nutrients Vs. Synthetic, Isolated Nutrients

Most people who read the eHealthy News You Can Use newsletter are at least somewhat familiar with the idea that whole foods are better for you than refined foods. Although there are numerous viewpoints on what kind of foods we should or should not be eating, as well as the ideal ratio of these foods, everyone from all corners of the diet and nutrition world seems to agree on one thing: No matter which foods we choose and in what ratios we eat them, whole foods are better for you than refined foods.

This fact has never really been argued. Everyone agrees raw honey is better for you than white sugar or that brown rice is better for you than white rice. Why should it be any different for vitamins?

Often, I have been puzzled by the average naturopath or nutritionist who goes on and on about the value of whole foods and how refined foods — having been robbed of all the extra nutrients they naturally come with — are not healthy for you. Then, they go on to prescribe a shopping bag full of isolated, refined vitamins for you to take!

Just like refined foods, these refined vitamins have been robbed of all of the extra accessory nutrients that they naturally come with as well. In turn, like refined foods, they can create numerous problems and imbalances in your body if taken at high levels for long periods of time. They can also act more like drugs in your body, forcing themselves down one pathway or another. At the very least, they won’t help you as much as high quality food and food-based supplements.

Whole Food Supplements

Whole food supplements are what their name suggests: Supplements made from concentrated whole foods. The vitamins found within these supplements are not isolated. They are highly complex structures that combine a variety of enzymes, coenzymes, antioxidants, trace elements, activators and many other unknown or undiscovered factors all working together synergistically, to enable this vitamin complex to do its job in your body.

Nutrients from within this complex cannot be taken apart or isolated from the whole, and then be expected to do the same job in the body as the whole complex is designed to do.

The perfect example of this difference can be seen in an automobile. An automobile is a wonderfully designed complex machine that needs all of its parts to be present and in place to function properly. Wheels are certainly an important part of the whole, but you could never isolate them from the rest of the car, call them a car or expect them to function like a car. They need the engine, body and everything else.

The same analogy applies to the vitamin C (ascorbic acid) or vitamin E (delta tocopherol) you can find on most health food store shelves. They are parts of an entire complex that serve a purpose when part of the whole. However, they cannot do the job of the entire complex by themselves.

With similar logic in place, one can analyze what a typical multivitamin truly is. The automobile equivalent of creating a multivitamin would be going to a junk yard, finding all of the separate parts you would need to make up an entire automobile, throwing them together in a heap (or capsule in terms of the multivitamin) and expecting that heap to drive like a car!

Obviously, there is a difference. Science cannot create life. Only life can create life.

Synthetic or Isolated Nutritional Supplements

Isolated nutrients or synthetic nutrients are not natural, in that they are never found by themselves in nature. Taking these isolated nutrients, especially at the ultra-high doses found in formulas today, is more like taking a drug. Studies show the body treats these isolated and synthetic nutrients like xenobiotics (foreign substances).

By the same token, food-based supplements are never treated like this by your body. For example, your urine will never turn florescent yellow, no matter how much meat (a good source of B vitamins) you eat. This sort of rapid excretion happens only with foreign substances in your body.

Not only are isolated nutrients treated like drugs or other chemicals by your body. Like drugs, they can create problems for you too. Nature does not produce any nutrient in an isolated form. The nutrients in foods are blended together in a specific way and work best in that format. For an isolated nutrient to work properly in the body, it needs all the other parts that are naturally present in the food too.

If the parts are not all there from the start, they are taken from the body’s stored supply. This is why isolated nutrients often work for a little while, then seem to stop working. Once your body’s store of the extra nutrients is used up, the isolated nutrient you’re taking doesn’t work as well anymore. Worse yet, a deficiency in these extra nutrients can be created in your body.

And, because most nutrients are isolated from the foods they come in — using a wide array of potentially nasty solvents and other chemicals — taking high amounts of these products can also expose you to these potentially toxic chemicals, if care is not taken to remove them. With the burden we are already facing from the high number of chemicals in our environment, why would anyone want to add more?

Synergy and Potency

The various parts of a natural vitamin complex work together in a synergistic manner. Synergy means that the whole is greater than the sum of its parts. Nutritionist Judith DeCava puts it best: “Separating the group of compounds (in a vitamin complex) converts it from a physiological, biochemical, active micronutrient into a disabled, debilitated chemical of little or no value to living cells. The synergy is gone.”

In other words, the automobile, in its original form, will drive better than a pile of its individual parts. Most people don’t follow this logic when examining a nutritional supplement.

Supplement makers typically try to stuff as much as possible in a capsule, telling us that the more we take, the better it is for us. This is simply not the case. As you now know, it is not necessarily the amount of a nutrient you ingest that is important, but its form and how much is bioavailable that counts the most. In fact, remembering that ingesting single nutrients can actually create imbalances in the body, logic would dictate the higher the level of a single nutrient that you take in, the quicker this imbalance will occur.

What all of this means: The potency of a supplement has much more to do with synergy than with actual nutrient levels. It is a combined effect of all the parts of the food, rather than the chemical effect of a single part, that is most important.

Don’t Forget the Basics

I fear all of this talk of supplements — food-based, isolated or synthetic — has detracted from the most important part of health and healing. The basics of proper diet, exercise, detoxification, structure, mental/emotional and spiritual health must all be in order for true healing to occur. No supplement will work on its own if these foundations are not in place.

However, even when these foundations are in place, or if the situation is acute enough to necessitate a more immediate treatment response, supplement support may still be needed for a while. You may also want to take one or more food-based supplements to ensure you are getting an adequate array of nutrients in your diet. When these situations arise, I strongly recommend food-based supplements be your first choice.

Keys to a Good Nutritional Supplement

How do you tell whether or not a supplement you’re looking at is a good choice? For starters, make sure it has the following characteristics:

  • It is as close as possible to its natural form.
  • The utmost care has been taken in all phases of its production, from growing its ingredients, to manufacturing, testing for potency and quality control.
  • It works! I always try to select from companies that have a long track record of providing high quality products that produce good clinical results.

Dr. Daniel Chong is a licensed naturopathic physician practicing in Portland, Ore. His practice focuses on chronic disease and pain management. Contact him at:

Chiropractic and Naturopathic Physicians Clinic
12195 SW Allen Blvd.
Beaverton, OR 97005
(503) 646-0697
www.danielchongnd.com

Resources

  1. Decava, Judith, The Real Truth About Vitamins and Antioxidants
  2. Frost, Mary, Going Back to the Basics of Human Health
  3. West, Bruce, Health Alert (Health and wellness newsletter)

 

Mercola.com

Call Toll Free: 877-985-2695

Related Articles:

Americans Still Depend Far Too Much on Their Supplements

Beware–Food is Your Medicine, Not Supplements

Get Your Vitamins From Foods Not Supplements

The Forgotten Art of Hydrotherapy

Should You Take Vitamin Supplements?

Health And Wellness Report

 

 

Beans, Beans, the Magical Fruit..

beans
by: Hesh Goldstein
(NaturalNews) The more you eat, the lower your risk of certain cancers.

Beans have more servings of fiber than any other vegetable. One single serving will give you 20 percent of your daily-recommended fiber.

Researchers in Japan did a seven-year study. They studied more than 43,000 people between the ages of 40 and 79 that had high cancer rates and ate little fiber. The more fiber they got from beans, the lower the risk of colon cancer, especially in men, became. It was the bean fiber that impacted the colon cancer statistics more than any other source of fiber.

Other research indicates that the fiber in beans like garbanzo’s actually keep your body from absorbing carcinogens. When you take in fewer carcinogens, the less damage is done to your cells, tissues, and other organs. Less damage equates to lower cancer risk in the long run. It’s too bad that the same cannot be said for ingesting flesh foods.

Beans contain phytochemicals, which naturally fight cancer and free radicals, which ruin your cells and tissues through oxidation. The phytochemicals neutralize the free radicals before they do damage.

Greek researchers tested extracts from 11 different legumes (beans are legumes) and found that all of them neutralized free radicals. Not only that, but most of them also protected DNA from oxidative damage, which more or less explains the key to beans’ anti-cancer potential.

What about beans helping women thwart breast cancer? In a study of 90,000 young nurses, the ones who ate beans or lentils at least twice a week were less likely to develop breast cancer.

The experts assumed that the flavonols, again phytochemicals, block the free radicals, prevent oxidative damage to the cells, and encourage cancerous cells to die. All you have to do is to work at least two servings of beans and lentils into your weekly diet.

We all know there’s quite a fad about cutting carbs. If you are concerned, at all, about colon cancer, fagetaboutit.

The carbs in beans are a unique kind that the body cannot digest. As such, they wind up fermenting in your colon, thanks to the bacteria living in your gut. The fermentation produces a compound called butyrate that basically squashes inflammation and the abnormal cell growth that can lead to cancer. In addition, the indigestible carbs help give beans a low glycymic index, meaning a low risk of colon cancer. This is the super benefit of eating low glycymic index foods.

Theory leads to subjectivity. The researchers decided to put their theories to work. They took people that previously had colon polyps removed, changed their diets to include more cooked, dry beans, and after four years, those that ate the most beans were 65 percent less likely to see their polyps return.
All beans work, be it baked, pinto, kidney, navy, white, black, garbanzo, human (only kidding), or lima – all cut colon cancer risk. The more legumes that men eat the less likely they are to get prostate cancer. Three major studies found that eating lots of legumes, including beans, lentils, and split peas, dropped prostate cancer risk between 29 and 38 percent. If flesh foods are eliminated altogether, those percentages climb incredibly.

Another weapon against cancer is the folate found in B vitamins, which beans are a great source of. Eating high-folate foods reduces the risk of pancreatic and colon cancer. In addition, the folate helps to build and repair DNA. Too little leads to DNA damage and supplements will not provide the protection that folate-rich foods do.

But wait, there’s more. Bulking up with beans can help with type-2 diabetes in two ways:

1- As mentioned earlier, legumes have a lower glycemic index (GI). The GI measures how fast your blood sugar rises after eating a food. High GI foods make your blood sugar rise faster, whereas low-GI foods, like beans, cause a slower, more gradual rise. There are over 35 studies showing that diets filled with high-GI foods nearly double the risk of getting type-2 diabetes and make you 25 percent more likely to develop heart disease. High-GI foods create a spike in your blood sugar, causing your pancreas to release more insulin. So, eating high-GI foods creates a demand on your pancreas to produce more insulin. Eventually, the pancreas burns out and stops making insulin. This leads to diabetes.

2- Beans could be the single best food for weight loss. If you eat more beans despite eating more calories, you will weigh less than someone who does not eat beans and eats lower calories as well. Go figga?

If you are worried about developing type-2 diabetes, bear in mind that obesity is a major risk factor for type-2 diabetes. Not only do beans keep you slimmer, but you will get more fiber, more potassium, and you’ll eat less fat and added sugar. It’s a winning combination all across the nation.

But wait, there’s even more: high cholesterol, blood clots, insulin resistance, and oxidation all have a hand in heart problems. As an alternative to drugs and supplements, beans pit pennies against dollars.

If you took one third of a cup of black beans daily, you could cut your risk of a heart attack by 40 percent. If you ate that same one third of a cup four times a week, instead of one or none, you would be twenty two percent less likely to get heart disease.

Why would that be? Because the complex carbohydrates in beans lower the glycemic load in the meals. Then their unique combination of magnesium, copper, fiber, and alpha-linoleic acid will boost your insulin sensitivity, help prevent blood clots, and drop your risk of a heart attack. In addition, beans are an excellent source of protein, which helps to manage your weight.

If you have high cholesterol and want to take a walk on the wild side, eating half a cup of beans daily will improve your cholesterol numbers. And, if you are healthy, and you do likewise, you should experience at least a 10 percent drop in your cholesterol as well.

Remember the talk about phenols? These same phenols may also prevent hardening of the arteries (atherosclerosis) because the flavonoids in beans are natural antioxidants. As such, they work against the free radicals before they can attack cholesterol and oxidize it. That’s important because oxidized LDL cholesterol contributes to atherosclerosis. The best beans for this are black, red kidney, pinto and lentils.

Now for a treat: Brownies! Believe it or not, brownies can actually be healthy. Replace up to half the shortening with pureed cannelloni beans. That will cut away 40 percent of the fat, give you fewer calories, and taste just as good. A study was done that did this and it found that the beans did not noticeably change the yumminess, the texture, color, or tenderness of the brownies. And doing this will help you battle heart disease and type-2 diabetes while still enjoying a treat, plus save you money. Canned white beans cost 80 percent less than butter and slightly less than margarine, ounce for ounce and make a great substitute if no cannelloni’s are available. And if you want even less fat and cholesterol, use egg replacer, which also does not alter the taste

About the author:
I have been doing a weekly radio show in Honolulu since 1981 called “Health Talk”. In 2007 I was “forced” to get a Masters degree in Nutrition because of all the doctors that would call in asking for my credentials. They do not call in anymore. Going to www.healthtalkhawaii.com enables you, among other things, to listen to the shows. I am an activist. In addition to espousing an organic vegan diet for optimum health, I am strongly opposed to GMOs, vaccines, processed foods, MSG, aspartame, fluoridation and everything else that the pimps (Big Pharma, Monsanto and the large food companies) and the hookers (the doctors, the government agencies, the public health officials, and the mainstream media) thrust upon us, the tricks.
After being vaccinated with the DTP vaccine as a child I developed asthma. After taking the organic sulfur crystals (they are harvested from the pine trees in Louisiana) in November of 2008 for 10 days my asthma reversed and has not come back over 4 years later, 18 cases, so far, of autism have been reversed, as has cancer, Alzheimer’s and Parkinson’s disease, osteoarthritis, joint pain, astigmatism, gum disease, increased sexual activity, heavy metal and radiation elimination, parasite elimination, free radicals elimination, faster athletic recovery time, increased blood circulation, reduced inflammation, resistance to getting the flu, reduction of wrinkles, allergy reduction, reduced PMS and monthly period pain, nausea, migraines and so much more. And it’s only possible because of the oxygen it releases that floods the cells of the body. The sulfur, as proven by the University of Southampton in England, enables the body to produce vitamin B12 and the essential amino acids. You can find out more about this incredible nutrient also on my website – www.healthtalkhawaii.com – Products and Services. There is also an organic, 70%, cold processed dark chocolate out there that contains sulfur based zeolite, which removes radiation and heavy metals. You can find out more by reading the article “A Dark Chocolate To Die For” on my website under Articles, or by going to www.mywaiora.com/701848.
I am 73. I have been a vegetarian since 1975 years and a vegan since 1990. I have no illnesses and take no meds. I play basketball 2 hours a week, am in 2 softball leagues, racewalk, body surf, do stand-up paddling, do weight workouts and teach women’s self defense classes based upon 25 years of Wing Chun training.
My firm belief – if it had a face and a mother or if man made it, don’t eat it.
Aloha!