Top 5 Healthiest Dark Green Vegetables

Posted on 1.22.10 at 7:22 am

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Eating Greens

Remember when your parents used to load your plate up with veggies and not let you have any dessert until you finished every last bit? They may have known that veggies were good for you but did they know just HOW good those dark green vegetables were?

Take a look at Popeye and his spinach. He would down a can and practically lift a car. Impressive wasn’t it? Maybe the general idea isn’t so far fetched. We get a lot of nutrition from those greens.

Five of the healthiest dark green vegetables include broccoli, kale, spinach, romaine lettuce and Swiss chard. These vegetables, identified by their dark green color, are rich in antioxidants and usually have large amounts of phytochemicals like Vitamin C.

If you’ve turned on the television in the past three years, antioxidants have been all over the news. They’ve been proven to help reduce the risk of cancer and strengthen the immune system.

Many foods tend to lose nutrients when cooked. The great thing about these dark green vegetables is that you can find them easily in your grocery store and they taste great with little or no cooking, leaving much of their nutrients intact.

Here is some important information about these healthy veggies:

Broccoli is a fun vegetable for kids because it feels like you’re eating a small tree. In fact, the little buds are actually tiny flourettes that contain more than twice the amount of Vitamin C of an orange.

Some facts about broccoli you may not already know include:

* Broccoli is a great source of fiber, both soluble and insoluble. It not only meets both types of fiber needs, but it’s also a rich source to add to your diet.

* Research has shown indole-3-carbinol – found in the phytonutrients of broccoli – actually deactivates a metabolite which can become cancerous.

* Broccoli also helps restore sun-damaged skin, reduces the risk of heart disease, and boosts the immune system. At the same time, it also promotes healthy bone growth due to its massive amounts of calcium.

Kale is a slightly bitter, leafy green with a huge amount of folic acid and potassium. Try some kale in your stir-fry. You may just find yourself thoroughly impressed.

* The folic acid found in kale is a great addition to your diet if you suffer from poor hair, skin and nails.

* In addition, the potassium helps to promote the breakdown of lactic acid in muscles after a workout, and is a great food to help prevent muscle soreness in the recovery process.

Swiss chard is similar to spinach, with a little more of an earthy undertone. Rich in Vitamins C and K, as well as calcium, Swiss chard is a great addition to salads.

* Vitamin K helps promote healthy eye and brain function. The next time you have to spend hours staring at a computer screen or studying for that big exam, try some Swiss chard and let your mind be at ease knowing your brain is getting the nutrients it needs.

Spinach is a lean mean green antioxidant-packing machine, rich in flavor and in Vitamins A and C, and iron.

* Spinach is loaded with important vitamins and minerals to promote healthy brain function as well as strong bones and muscles.

* Next time you have a salad, try it with spinach instead of lettuce for a little variety and a big explosion of taste.

Lettuce may be the last thing that comes to mind when you picture dark green vegetables. While many of the lighter shades of lettuce, such as iceberg, have very little nutritional value, the darker the color, the more they have to hide.

Romaine lettuce, while still made up mostly of water, is packed with antioxidants and fiber.

The darker green the leaf, the more folic acid is present, which prevents heart disease.

Even though lettuce seems so simple, look at some of its complex attributes:

* Lettuce is great for diets since it’s very low in calories.

* Magnesium, found in romaine lettuce, does wonders in revitalizing muscular tissues, the brain and the nerves.

* The chlorophyll-packed juice in lettuce is very helpful in maintaining normal hair color.

* Lettuce is high in iron, which helps the formation of red blood cells.

* Lettuce may help in treating insomnia, acid indigestion, colitis, constipation, gout, stress and many other diseases as well.

While you might have been forced to eat your dark green veggies as a kid, now you know why it was so important. Even today, your dark greens are vital to your health and well-being. Try these dark greens in some new recipes; you just might surprise yourself and actually enjoy it!

Like This Post? Share It...
[del.icio.us] [Digg] [Facebook] [kirtsy] [Squidoo] [StumbleUpon] [Email] More »
Filed under Raw Info | 3 Comments »

The Benefits of Himalayan Salt

Posted on 12.9.09 at 6:00 am

pink himalayan salt

I use Himaylan Pink Salt at home for flavoring foods. I had never even heard of it until some raw foodie friends recommended it and now I don’t use anything else.

When most people hear the word “salt,” they think of sodium chloride. This is what is commonly sold in stores, and usually has one or more of the following added to it: calcium silicate (anti-caking agent), dextrose (sugar), and iodine.

Himalayan salt is different. It comes from an old lake bed (the lake evaporated in the past) in northern Pakistan at the base of the Himalayan mountains.  It is hand-mined, hand-washed, and sun dried. Its crystal structure is not unlike precious gems, and proponents of the salt make all sorts of claims about its benefits. Here are some of the suggested uses and benefits of Himalayan salt.

1. Air purifier

It is said that a large chunk of Himalayan salt placed near the computer or television reduces the effects of the radiation these appliances emit. It also has been credited with neutralizing second-hand cigarette smoke in the air and absorbing other airborne impurities. It is especially effective when heated, such as when the salt chunk is made into a lamp.   

2. Skin cleanser

Himalayan salt contains magnesium and bromine, which have a cleansing and detoxifying effect on the skin. This makes it especially beneficial for those suffering from dermatitis due to allergies. Mix some of the salt with a gentle skin cleanser or water and use on the skin, massaging it well. Rinse.

3. Brine

Himalayan salt can be made into a brine, or sole, that has various uses. To make the brine, mix a few crystals with pure spring water. When they dissolve, mix in a few more. Keep doing this until the crystals no longer dissolve. Then, you can use the brine for a variety of things, such as:

* Toothpaste – Add undiluted brine to your toothpaste to clean your teeth, strengthen your gums and freshen your breath.

* Upper respiratory and sinus health – Heat brine in a pot and inhale the steam. Cover your head with a towel to keep the vapor near your face. Inhaling the steam can help ease headaches associated with sinusitis and other factors.

If you use a neti pot to cleanse and flush your nasal passages, you can use Himalayan salt. Add 1/2 teaspoon to a full neti pot.

* Health drink – Add 1/4 teaspoon of brine (up to 1 teaspoon is considered okay) to 8 ounces of pure spring water and drink. Do this in the morning on an empty stomach and continue drinking pure water throughout the day. This drink can help balance your body’s pH and, with a little lemon juice added, it helps balance your electrolytes.

Himalayan salt can be used in fine crystal form as a substitute for table salt as well.

All salt is not created equal. The refined, iodized, commercial salt sold in stores is a far cry from natural Himalayan salt. Don’t try to subsititute commercial salt in any of the above suggestions – it’s entirely different, and could cause problems if used as described above.

Like This Post? Share It...
[del.icio.us] [Digg] [Facebook] [kirtsy] [Squidoo] [StumbleUpon] [Email] More »
Filed under Raw Info | 2 Comments »

The Importance of Colon Cleansing

Posted on 12.7.09 at 7:55 am

women's health

This topic always strikes home with me because I am a colon cancer survivor. At 28 years old I was not at all concerned about colon health ( I thought the subject was a bit taboo) but then my colon rocked my world and now I think about colon health OFTEN!

A great many physical ailments have been attributed to a colon in need of cleansing. While colon cleansing is not a cure-all, it does have a valid place in a healthy lifestyle. Here are some reasons why, and some suggestions for how to do a colon cleanse.

What does the colon do?

In short, the colon eliminates solid waste from the body. After the nutrients from the food you eat are absorbed through the small intestine and distributed via the liver into the bloodstream, the “leftovers” move into the large intestine, or colon, where they are eliminated when you go to the bathroom.

Problems arise when wastes accumulate in rather than exit the colon, causing constipation, bloating, and/or a condition known as systemic intoxication or poisoning. Systemic intoxication can lead to cognitive difficulties such as confusion, and even emotional problems such as depression and irritability. Some sources suggest that allergic “attacks” of hives, sneezing, and coughing are due to systemic intoxication. Accumulated waste in the colon has been implicated in cancer, diverticulitis, and nutrient deficiencies.

How is colon cleansing done?

The term “colon cleansing” is relatively broad, and can refer to anything from fasting to taking an enema. Usually colon cleansing involves multiple steps. Here is a typical, multi-step cleansing program for the lower intestine.

1. Fast

The simplest way to remove toxins and impurities from the body (and colon) is to fast (unless you are pregnant or lactating). It is the most sensible first step in a cleansing program, after checking with your physician of course. A cleansing fast should last about 3 days. Begin by eating only raw fruits and vegetables for 1 or 2 days, then drink plenty of water and pure juices for 24 hours. During that time, you can drink herbal teas as well. Good cleansing herbs are:

 -Milk thistle
 -Dandelion root
 -Garlic
 -Slippery elm

After 24 hours of only liquids, eat only raw fruits and vegetables for a couple of days to help you come out of the fast.

2. Fiber

A cleansing drink can  be made from fiber-rich psyllium seed, and taken once daily until the colon is “clean.” Mix 1 teaspoon of psyllium seed with 1/2 cup each of apple juice, aloe vera juice, and water.

3. Enemas

No one likes to talk about them, but enemas are a straightforward and effective means of colon cleansing. An enema made from catnip tea is particularly effective at relieving congestion and accumulations in the colon. Make the tea by steeping 2 tablespoons of dried catnip per cup of pure, boiling water. Steep for about 8 minutes, strain, and cool to a comfortably warm temperature (about 99 degrees F). Using an enema bag and rubber tip, introduce the catnip tea into the colon. Because this is a cleansing enema, it does not need to be retained for more than 2 or 3 minutes.

These are just some ideas about enhancing your colon’s health via cleansing. Those who have undergone cleanses claim all sorts of health benefits. At the least, you will feel better.

Like This Post? Share It...
[del.icio.us] [Digg] [Facebook] [kirtsy] [Squidoo] [StumbleUpon] [Email] More »
Filed under Health | 2 Comments »

Yacon Syrup – A Healthy Sugar Alternative

Posted on 11.28.09 at 6:00 am

Yacon syrup is derived from the root of the yacon plant. This member of the sunflower family is found in South America, and Peruvian people use the root chopped in sweet dishes. The syrup has a distinctive flavor, not unlike molasses or caramel.

What makes yacon a healthier alternative to sugar is its low glycemic nature and the fact that it is a whole food, easily accommodated by individuals wishing to eat a more natural diet. It is free of glucose, and 30% of its sugars are fructooligosaccharides, or FOS. FOS are not absorbed by the body, so they pass through the digestive system without getting metabolized. Because of this, yacon syrup has half the calories of another common liquid sweetener, honey, and can be used by diabetics.

* Potential health benefits
 
Colon health
FOS are prebiotics – that is, they set the stage for healthy intestinal flora to flourish. Thus, yacon’s cleansing effect on the colon will not create an imbalance of “good” bacteria.

Weight loss
An abstract recently published in a European nutrition journal suggests that yacon may aid in weight loss. When taken daily, it apparently creates a feeling of fullness and may actually decrease body fat, subsequently promoting loss of weight.

Cholesterol and blood pressure
Yacon may also lower LDL (”bad”) cholesterol levels. And preliminary studies suggest that yacon may act as a blood thinner, decreasing the chance of clot formation and lowering blood pressure. 
 
Safe for diabetics and those on an anti-candida diet
Diabetics often have a hard time finding a whole food, natural sweetener; but yacon is safe for people with diabetes due to it being so low on the glycemic index. Individuals on an anti-candida diet – that is, a sugar-free diet to eradicate systemic yeast overgrowth – are able to partake of yacon without exacerbating their problem.

* How to use yacon syrup

Yacon makes a good substitute for honey, maple syrup, or molasses in recipes. It can also be eaten over fruit or plain yogurt. To make a brown sugar substitute, mix 1 cup of Xylitol (a sugar substitute derived from birch trees) with 2 tablespoons of yacon syrup; shake until the mixture is uniformly brown.

* Acceptable for vegans

Vegans often avoid white sugar and honey due to the involvement of animals or animal products in the manufacture of these sweeteners. But yacon syrup’s source is the yacon plant only, and no animals or animal products are involved in the harvest or manufacture of it.

This relative newcomer to the sweetener scene offers a lot of potential, not only as a substitute for sugar but as a health food in its own right.

Like This Post? Share It...
[del.icio.us] [Digg] [Facebook] [kirtsy] [Squidoo] [StumbleUpon] [Email] More »
Filed under Raw Stuff | 2 Comments »

How to Make Your Own Dried Fruit

Posted on 11.25.09 at 12:28 pm
Why not lay aside some of summer’s bounty as dried fruit? It is simple, economical, and requires little in the way of special equipment. Because there is no long cooking involved, drying fruits preserves more nutrients than canning. And children often prefer this high-fiber snack to candy. You can dry fruit whole, sliced, chopped, or as fruit “leather.” Here are some of the basics of dried fruit.
Equipment
You can dry fruit using very simple implements you probably have on hand, or you can use more specialized equipment. If you live in a hot, dry climate, all you need is a screen, a cloth, and the sun. More humid climates require an oven or a home dehydrator. Even in a humid climate a sunny day may do the trick – you can even dry fruit in your parked car with the windows cracked.
Kinds of fruit
Nearly all fruit can be dried by one method or another, as long as it is just ripe, not overripe. If your fruit is already overripe, you can use it to make fruit leather.
Preparing the fruit
Technically, you don’t need to do anything to the fruit besides dry it; but steam blanching for 2-5 minutes can increase the shelf life of the fruit by destroying decay-producing enzymes. And dipping the fruit in various types of solutions can enhance color retention. A universal dip that works for all fruits is made by mixing 2 tablespoons of powdered ascorbic or citric acid (or five 1-gram vitamin C tablets, crushed) with 1 quart of water. Dip fruit for 5 minutes.
Methods
-Fruit leather
Berries, apples, peaches, and bananas are good choices for fruit leathers. Puree seeded, pitted, peeled raw fruit in a food mill or blender and pour it no more than 1/4″ deep onto a parchment-paper lined cookie sheet with sides. Dry the puree in a 135 degree oven for 8-10 hours. Then, turn the leather out onto another lined cookie sheet, peel off the original parchment paper, and continue the process for another 8-10 hours. You can use a spoon handle to keep the oven door cracked so it will not get too hot.
-Sun drying
Nearly all fruits lend themselves to this method. You will need some sort of screened frame, which you can make yourself by stretching screen or cheesecloth over old picture frames. If you use window screens or other metal screening, lay a cloth over the screen before placing the fruit on it. Cover the fruit-covered screen with cheesecloth or another screen to keep away insects and birds. Bring the screens in at night. After about two days, turn the fruit and continue leaving it in the sun for another two days.
-Commercial dehydrator
Expect to pay anywhere from $35-$250 for a dehydrator, depending on the size and brand. With that variable a price range, you can probably find one that fits your needs. They do, of course, use electricity.
-Oven drying
You may want to use an oven thermometer in order to get the right oven temperature, 145 degrees, which will need to be maintained with the oven door ajar (for circulation and temperature regulation). It will take 4-12 hours for the fruit to dry completely – dry small batches at a time or it will take a long time.
Preservation/packaging
Once your fruit is dry, place it in airtight containers such as glass jars or zip-top plastic bags. Light and moisture destroy dried fruit quickly, so put such containers into a paper bag in a cool, dry place.Drying fruit is simple, economical, and requires little in the way of special equipment. Because there is no long cooking involved, drying fruits preserves more nutrients than canning. And children often prefer this high-fiber snack to candy. You can dry fruit whole, sliced, chopped, or as fruit “leather.” Here are some of the basics of dried fruit.

Dried Apples

Drying fruit is simple, economical, and requires little in the way of special equipment. Because there is no long cooking involved, drying fruits preserves more nutrients than canning. And children often prefer this high-fiber snack to candy. You can dry fruit whole, sliced, chopped, or as fruit “leather.” Here are some of the basics of dried fruit.

Equipment

You can dry fruit using very simple implements you probably have on hand, or you can use more specialized equipment. If you live in a hot, dry climate, all you need is a screen, a cloth, and the sun. More humid climates require an oven or a home dehydrator. Even in a humid climate a sunny day may do the trick – you can even dry fruit in your parked car with the windows cracked.

Kinds of fruit

Nearly all fruit can be dried by one method or another, as long as it is just ripe, not overripe. If your fruit is already overripe, you can use it to make fruit leather.

Preparing the fruit

Technically, you don’t need to do anything to the fruit besides dry it; but steam blanching for 2-5 minutes can increase the shelf life of the fruit by destroying decay-producing enzymes. And dipping the fruit in various types of solutions can enhance color retention. A universal dip that works for all fruits is made by mixing 2 tablespoons of powdered ascorbic or citric acid (or five 1-gram vitamin C tablets, crushed) with 1 quart of water. Dip fruit for 5 minutes.

Methods

-Fruit leather

Berries, apples, peaches, and bananas are good choices for fruit leathers. Puree seeded, pitted, peeled raw fruit in a food mill or blender and pour it no more than 1/4″ deep onto a parchment-paper lined cookie sheet with sides. Dry the puree in a 135 degree oven for 8-10 hours. Then, turn the leather out onto another lined cookie sheet, peel off the original parchment paper, and continue the process for another 8-10 hours. You can use a spoon handle to keep the oven door cracked so it will not get too hot.

-Sun drying

Nearly all fruits lend themselves to this method. You will need some sort of screened frame, which you can make yourself by stretching screen or cheesecloth over old picture frames. If you use window screens or other metal screening, lay a cloth over the screen before placing the fruit on it. Cover the fruit-covered screen with cheesecloth or another screen to keep away insects and birds. Bring the screens in at night. After about two days, turn the fruit and continue leaving it in the sun for another two days.

-Commercial dehydrator

Expect to pay anywhere from $35-$250 for a dehydrator, depending on the size and brand. With that variable a price range, you can probably find one that fits your needs. They do, of course, use electricity. I recommend the Excalibur. You can read my review of it here.

Preservation/packaging

Once your fruit is dry, place it in airtight containers such as glass jars or zip-top plastic bags. Light and moisture destroy dried fruit quickly, so put such containers into a paper bag in a cool, dry place.

Like This Post? Share It...
[del.icio.us] [Digg] [Facebook] [kirtsy] [Squidoo] [StumbleUpon] [Email] More »
Filed under Raw Info | 3 Comments »
« Previous Entries