Our Better Health

Diet, Health, Fitness, Lifestyle & Wellness


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9 Foods That Will Naturally Detox You

BY MARIA GUADAGNO – NOVEMBER 23, 2012 

Think the only way to detox is with a juice cleanse? Think again!

Our bodies are naturally built to detoxify us. Everyday, we eliminate and neutralize toxins through our colon, liver, kidneys, lungs, lymph, and skin. It’s just that, in this day and age, these organs often get over-worked from the constant barrage of toxins from pollution, animal products, and processed foods.

Luckily, Mother Nature has the perfect antidote! 

Below are 9 potent detoxifying foods that support your body’s natural cleansing system…and you don’t have to juice them to get the benefits. You’ll receive benefits just by incorporating more of these foods into your diet: 

Cauliflower
This antioxidant rich cruciferous veggie aids your body’s natural detoxification system and reduces inflammation.

Lentils
This fiber-rich legume aids in elimination, helps lower cholesterol, balances blood sugar, and even increases your energy.

Broccoli
A strong detoxifier, broccoli neutralizes and eliminates toxins while also delivering a healthy dose of vitamins.


Turnip Greens
A potent detoxifier, this cruciferous veggie also has been found to help prevent many types of cancer and is a great for reducing inflammation. 

Grapefruit
This fiber-rich sweet and tangy fruit helps lower cholesterol, prevent kidney stones, and aids the digestive system.

Steel Cut Oats
High in both soluble and insoluble fiber, oats will keep you satiated and your digestive system moving.

Cucumbers
Nutrient dense cucumbers, which are 95% water, help flush out toxins and alkalize the body.

Sunflower Seeds
High in selenium and Vitamin E, sunflower seeds aid the liver’s ability to detox a wide range of potentially harmful molecules. In addition, they help prevent cholesterol build up in the blood and arteries.

Hemp Seeds
These tiny nutritional powerhouses are an excellent source of omega 3 & 6 fatty acids, are an easily digestible plant based protein, have a strong anti-inflammatory effect, and also aid in elimination. 


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TOP 10 VEGETARIAN SOURCES OF PROTEIN

One of the most common myths about the vegetarian diet is that after ditching meat it becomes nearly impossible to meet the suggested guidelines for protein intake.

The USDA recommends that women get about 46 grams of protein a day and men get about 56. Some people, like athletes and pregnant or breastfeeding women, may need more, according to WebMD.

But, thanks in part to initiatives like Meatless Monday, this year, Americans are expected to eat 12 percent less meat and poultry than five years ago, USA Todayreported.

While protein is essential to growth, building muscle, the immune system and heart and respiratory functions, MSNBC explains, meat-free protein has the benefit of generally being lower in calories and fat than the animal variety.

Whether you’re a vegetarian , or not there are lots of tasty meat-free sources of protein that also pack additional health benefits. Read through the list of the top 10 vegetarian sources of protein below and tell us your favorite in the comments.

1. Spirulina
Spirulina is 65-71 percent complete protein compared to beef, which is only 22 percent, and lentils, which is only 26 percent.
In addition to being protein-rich, spirulina is an excellent source of vital amino acids and minerals easily assimilated by your body. You would need to consume only two tablespoons of spirulina as a protein substitute for a meal.

2. Hemp
Protein Content: Seeds, 6 g per ounce; Milk, 2 g per cup
If you’re allergic to soy, or just freaked out by its estrogenic activity, hemp products are your next best bet. Sold as a dairy alternative or as seeds, hemp is one of very few plant proteins that supply you with all the essential amino acids, acids your body can’t produce on its own to build muscle and create more protein. The fatty acids in hemp seeds and hemp milk also boost your immune system, and the crop itself is highly sustainable, growing as fast as 10 feet in 100 days and naturally requiring very few pesticides.

3. Chia Seeds
Protein Content: 4 g per ounce
Though the protein content isn’t as high as some other vegetarian foods out there, chia seeds pack a huge nutritional punch. For starters, they’re an incredible fiber resource with nearly half (11 g) of the amount you need every day in a single ounce. That helps fill you up and eat fewer calories. They also contain 18 percent of your daily calcium requirement, more than triple that of milk, which helps your bones. Chia seeds have no flavor, so you can add a tablespoon to any food you wish to without altering its flavor, and unlike flax, chia seeds don’t need to be ground in order for your body to absorb all the nutrients.

4. Quinoa
Protein Content: 1 cup of cooked quinoa (185 g) contains 8.14 grams of protein.
Quinoa is perhaps one of the most perfect non-animal sources of protein on the planet. What makes quinoa (pronounce keen-wah) unique is that it is the only plant based source of complete protein. “Complete” means that it contains all 9 of the essential amino acids that are crucial to human function and health. It is also a wonderful option for those that follow a gluten free diet, since it is completely gluten free.

 


5. Tempeh
Protein Content: A firmer, chewier cousin of tofu, a half-cup serving of this soybean-based bite has 15 grams of protein. 
Fermented foods ought to be part of everyone’s diet, vegetarian or not. Tempeh is one that is chewy and delicious, even to die-hard burger fans. It’s healthy and a much better bet than heavily processed tofu or “mock meats” that are brimming with poor-quality modified proteins, sodium, chemicals and starchy fillers. In my opinion it doesn’t compare nutritionally or in taste to a juicy steak but as vegetarian options go it ain’t half bad.

6. Almonds and Almond Butter
Protein Content: (between 6 and 8 grams, per handful).
When adding a handful of nuts to your salad for protein, go with almonds. Almond butter is less toxic and allergenic than peanut butter, although the protein amounts are similar by comparison. Still, this is about quality protein, not necessarily the amount. 

7. Veggies
Yep, good old greens will pack a protein punch. One cup of cooked spinach has about 7 grams of protein. The same serving of French beans has about 13 grams. Two cups of cooked kale? 5 grams. One cup of boiled peas? Nine grams. 

8. Lentils and Beans
A cup of iron-rich lentils packs 18 grams of protein, almost as much as three ounces of steak. One cup of chickpeas, contains 15 grams of protein, as does a cup of black or kidney beans. 

9. Organic, Plain, Greek Yogurt (not vegan)
Protein Content: 15 to 20 g per 6-ounce serving
All dairy products are good sources of protein. A glass of milk provides you with 8 g, but Greek yogurt is a protein powerhouse, with twice the protein and half the sugar and carbs of regular yogurt. In fact, Greek yogurt contains the same protein as a three-ounce serving of lean meat. Top that with a handful of nuts and you could get half of your daily protein intake at breakfast. 

10. Eggs (not vegan)
Protein Content: 6 g per egg
There’s a reason the incredible, edible egg is such a popular breakfast choice. The protein in eggs has the highest biological value, a measure of how well it supports your body’s protein needs, of any food, including beef. And the yolks contain vitamin B12, deficiencies of which are common in vegetarian diets and can cause attention, mood, and thinking problems while raising blood homocysteine levels, a risk factor for heart disease, dementia, and Alzheimer’s.

To get the healthiest eggs, find a local producer whose chicken flocks are small and feed off of grass, bugs, and organic grain; studies have shown that E. coli and salmonella contamination in eggs is directly related to the size of the flock.

Sources: 
http://www.mindbodygreen.com…
http://abcnews.go.com/…
http://www.marksdailyapple.com/…
http://www.huffingtonpost.com….


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12 Foods That Supercharge Your Brain

August 4, 2013  by: True Activist

Simply put, your brain likes to eat. And it likes powerful fuel: quality fats, antioxidants, and small, steady amounts of the best carbs. The path to a bigger, better brain is loaded with Omega-3 fats, antioxidants, and fiber. Give your brain a kick start: eat the following foods on a daily or weekly basis for results you will notice.

1. Avocado

Start each day with a mix of high-quality protein and beneficial fats to build the foundation for an energized day. Avocado with scrambled eggs provides both, and the monounsaturated fat helps blood circulate better, which is essential for optimal brain function. Worst alternative: a trans-fat-filled, sugar-laden cream cheese Danish.

Green it: you don’t need to buy an organic avocado – conventional is fine. But make sure your supplementary protein is free range, cage free, or organic.

2. Blueberries

These delicious berries are one of the best foods for you, period, but they’re very good for your brain as well. Since they’re high in fiber and low on the glycemic index, they are safe for diabetics and they do not spike blood sugar. Blueberries are possibly the best brain food on earth: they have been linked to reduced risk for Alzheimer’s, shown to improve learning ability and motor skills in rats, and they are one of the most powerful anti-stress foods you can eat. Avoid: dried, sweetened blueberries.

Green it: buy local and organic, and be mindful of seasonality. When blueberries are out of season, opt for cranberries, grapes, goji berries, blackberries or cherries to get your brain boost.

3. Wild Salmon

Omega-3 fatty acids are essential for your brain. These beneficial fats are linked to improved cognition and alertness, reduced risk of degenerative mental disease (such as dementia), improved memory, improved mood, and reduced depression, anxiety and hyperactivity. Wild salmon is a premium source, but we’ll highlight a few other sources on this list for vegetarians and people who just don’t like salmon. Avoid farmed (read: sea lice infested) salmon.

Green it: the California salmon stock is threatened, so choose wild Alaskan salmon only, and eat small portions no more than twice a week.

4. Nuts

Nuts contain protein, high amounts of fiber, and they are rich in beneficial fats. For getting an immediate energy boost that won’t turn into a spike later, you can’t do better than nuts. The complex carbs will perk you up while the fat and protein will sustain you. Nuts also contain plenty of vitamin E, which is essential to cognitive function. You don’t have to eat raw, plain, unsalted nuts, but do avoid the ones with a lot of sweetening or seasoning blends. Filberts, hazelnuts, cashews, and walnuts are great choices, with almonds being the king of nuts.

For those avoiding carbs, macadamia nuts are much higher in fat than most nuts. By the way, peanuts just aren’t ideal. Aside from the fact that many people are allergic, peanuts have less healthy fat than many other types of nuts…maybe that’s because peanuts are not actually a nut! They’re still much better than a candy bar, however.

Green it: try to choose organic, raw nuts, and if you can’t get those, at least avoid the tins of heavily-seasoned, preservative-laden nuts that may have taken many food miles to get to your mouth.

5. Seeds

Try sunflower seeds, sesame seeds, flax seed, and tahini (a tangy, nutty sesame butter that tastes great in replacement of mayo and salad dressing). Seeds contain a lot of protein, beneficial fat, and vitamin E, as well as stress-fighting antioxidants and important brain-boosting minerals like magnesium.

Green it: Again, just look for organic and try to avoid the highly-seasoned, processed options. In general, things like fruits, vegetables, seeds and nuts are pretty low-impact, environmentally speaking, in comparison to meats and cheeses.



6. Pomegranate

Opt for the fruit over the juice so you get more fiber. Pomegranates contain blueberry-like levels of antioxidants, which are essential for a healthy brain. Your brain is the first organ to feel the effects of stress, so anything you can do to offset stress is a smart choice.

Green it: pomegranates are seasonal and not generally local for most of us, so enjoy sparingly and rely on other berries like acai, grapes and cherries when you can’t get this fruit.

7. Garlic

Garlic – the fresher the better – is one of the most potent nutritional weapons in your arsenal. Eat it as much as your significant other can stand. Not only is it fabulous for reducing bad cholesterol and strengthening your cardiovascular system, it exerts a protective antioxidant effect on the brain.

It makes life easier, but don’t even think about buying the chopped or peeled garlic. Nutritional benefits = zero.

Green it: just choose organic, and go for local if you can get it.

8. Green Leafy Vegetables

Spinach, kale, chard, romaine, arugula, lolla rossa – whatever green you like, eat it daily. Green, leafy vegetables are high in iron (slightly less “green” iron sources include beef, pork and lamb). Americans tend to be deficient in iron, which is too bad, because the deficiency is linked to restless leg syndrome, fatigue, poor mood, foggy thinking, and other cognition issues.

Green it: choose organic, and shop at your farmers’ market or order from a local CSA. Leave out the red meat a few days a week and rely on a big, well-seasoned green stir fry or salad.

9. Cacao nibs

Cacao nibs are among the top five most powerful brain foods, right next to wild salmon and blueberries.

Green it: as long as it’s fair trade and organic, it’s green.

10. Tomatoes

Go figure, but tomatoes don’t usually make the brain-boosting food lists. Tomatoes contain lycopene, an antioxidant that is particularly good for your brain – it even helps prevent dementia. You have to cook tomatoes to get the lycopene. But this does mean that ketchup is good for your brain. Although because of the sugar in it, you should look to other sources for most of your lycopene intake, such as fresh tomato sauce.

Green it: try to eat tomatoes that are local and get your lycopene in vitamin form when tomatoes aren’t in season. You’ll know when that is – the tomatoes will be pale, tasteless, and pithy.

11. Olive Oil

Though we know the brain does need a small, steady supply of glucose, don’t overlook fat. Studies have consistently shown that a low-fat diet is not the health boon we hoped it would be (remember the 90s low-fat craze?). In fact, avoiding fat can increase foggy thinking, mood swings, and insomnia. A diet rich in healthy fats is essential to clear thinking, good memory, and a balanced mood. Your brain is made of fat, after all.

One study of men found that those who relied on the processed vegetable fats found in salad dressings, snacks and prepared foods had 75% higher rates of mental degradation (dementia, memory loss) than men who ate healthy fats. Most processed foods and fast foods use corn oil, palm oil, soybean oil and other Omega-6 fats. You don’t want Omega 6 fats. Even saturated fat is safer than Omega 6’s.

Choose healthy fats such as those present in olive oil, nut butters, nuts and seeds, flax, oily fish, and avocados. Avoid processed fats found in pastries, chips, candy bars, snacks, junk food, fried foods and prepared foods. Eating the wrong fat can literally alter your brain’s communication pathways.

Green it: look for organic, local, or farmers’ market options when it comes to your food. You should also explore herbal remedies for mood swings and brain health.

12. Tea

You have to brew tea fresh or you won’t get the benefits of all those catechines (antioxidants) that boost your brain. Because tea has caffeine, don’t have more than 2-3 cups daily.

Green it: buy organic, fair trade loose leaf or packets to support sustainable business practices.

Sources :
http://preventdisease.com/news/13/080413_12-Foods-That-Supercharge-Your-Brain.shtml
www.trueactivist.com


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The Dangers Of Dairy

BY DR. AMY MYERS      APRIL 10, 2013 
All those “Got Milk?” ads from the last decade or so would have us believe that dairy is a cornerstone of a healthy diet, providing essential nutrients, fortifying our bones, and knocking out osteoporosis left and right. But… is this true? Is consuming dairy necessary or even healthy for most people?

The truth is, dairy can lead to countless health issues and, for many, can cause more harm than good, here’s why. 
It’s highly inflammatory. 
Dairy is one of the most inflammatory foods in our modern diet, second only to gluten. It causes inflammation in a large percentage of the population, resulting in digestive issues such as bloating, gas, constipation, and diarrhea, as well as other symptoms including acne, and a stronger presentation of autistic behaviors. 
What is it about dairy that causes an inflammatory response? Is everyone with a dairy sensitivity lactose intolerant? There are two components of dairy that tend to cause issues for people: (1) the sugar and (2) the proteins. 
People who are lactose intolerant don’t produce the lactase enzyme, which is required to break down lactose, a sugar found in milk, causing digestive issues whenever they consume dairy products. People who do produce the lactase enzyme but still react poorly to milk are responding to the two proteins found in milk, casein and whey. Casein is a protein with a very similar molecular structure to gluten and 50% of people who are gluten intolerant are casein intolerant as well.
It’s acid-forming. 
Our bodies like to maintain a neutral pH balance: not too much acidity, not too much alkalinity. Milk, like most animal products, is an acid forming food, meaning whenever you consume dairy, your body must compensate for the increased acidity in order to restore a neutral pH balance.
It does this by pulling from the alkaline “reserves” it keeps on hand in the form of calcium, magnesium, and potassium, that are stored in your bones. Pulling from these reserves weakens your bones, leaving them more susceptible to fractures and breaks, meaning milk might not be such a great preventative tool against osteoporosis as we’re told. In fact, research has shown that countries with the highest rate of dairy consumption also have the highest rate of osteoporosis.


It’s often full of hormones and antibiotics
Many times when people drink milk they’re consuming far more than just milk. American dairy farmers have long been injecting cows with a genetically engineered bovine growth hormone called rBGH to increase milk production. This forced increase in milk production often leads to an udder infection in cows called mastitis, which is then treated with courses of antibiotics, which can make their way into your dairy products.
All of these concerns about the health benefits and safety of dairy can lead to even more questions. Is all dairy bad, are alternative sources of dairy any better? Where will I get my calcium if not from dairy? Let’s take a look at these: 
What about goat’s milk and sheep’s milk?
Some people who choose to eliminate cow’s milk from their diet still enjoy goat’s or sheep’s milk, as they find it much easier to tolerate. Although these have a similar lactose content to cow’s milk (meaning if you are lactose intolerant, they will not be any easier to digest) they do have a different type of casein protein, which makes them easier for casein-sensitive people to handle.
Casein exists in two variants, A1 beta-casein and A2 beta-casein, which are differentiated only by a single amino acid in their protein chains. A2 is considered the original beta-casein because A1 only appeared a few thousand years ago after a mutation occurred in European cow herds, and people react poorly to the A1 beta-casein. Goat’s milk and sheep’s milk lack the A1 beta-casein, which is what makes them more tolerable, but because the A1 and A2 proteins are so similar, these milks can still cause problems for some.
What about organic or raw milk?
If you aren’t casein sensitive, and still want to consume cow’s milk, a healthier and less-chemical laden route to go can be organic or raw milk. These kinds of milk typically come from cows that have not been injected with rGBH and have not been treated with antibiotics, which eliminates the concern that these chemicals will find their way into your milk.
Raw milk, although contentiously debated, does have many health benefits that pasteurized milk lacks. The pasteurizing process, which is intended to kill harmful bacteria, kills many of the helpful enzymes that occur naturally in milk as well. In fact, one of the enzymes present in raw milk that is missing in pasteurized milk is the lactase enzyme, meaning people who are lactose intolerant are actually able to drink raw milk because it contains the enzyme needed to break down lactose their body is unable to produce.
What should you do if you think you’re sensitive to dairy? 
Ultimately the decision of whether or not to consume dairy rests with you. Try eliminating 100% of dairy from your diet for 30 days and pay attention to how your body reacts. Then try reintroducing dairy in its different forms and sources and notice how you respond.
If you do decide to eliminate dairy, fear not, there are plenty of other natural sources of calcium you can incorporate into your diet!
10 Non-Dairy Sources of Calcium
  1. Almonds
  2. Kale
  3. Oranges
  4. Collard Greens
  5. Broccoli
  6. Figs
  7. Spinach
  8. Enriched rice, almond, hemp and coconut milks
  9. Sesame seeds
  10. Tofu


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How to Store Vegetables & Fruit Without Plastic

So you’ve got all these great fruits and vegetables and now we’re going to help you keep them at their freshest with these tips. These tips are from the Berkley Farmer’s Market which is a Zero Waste market! Here is a printable PDF of their original tip sheet. In the works here at Washington’s Green Grocer is a switch from plastic bags (although we use as few as we can get away with, while still keeping your produce from getting battered on it’s way to you) to only recyclable paper and reuseable cloth bags! 

How to Store Vegetables without Plastic

Artichokes‐ place in an airtight container sealed, with light moisture.

Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)

Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.

Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.

Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.

Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away

Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.

Beet greens‐ place in an airtight container with a little moisture.

Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.

Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.

Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.

Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.

Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.

Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.

Corn‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.

Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.

Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.

Fava beans‐ place in an air tight container.

Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.

Garlic‐ store in a cool, dark, place.

Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.

Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.

Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.

Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.

Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold.

Lettuce‐ keep damp in an airtight container in the fridge.

Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).

Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase


Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.

Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.

Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.

Radicchio‐ place in the fridge in an open container with a damp cloth on top.

Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.

Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.

Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.

Snap peas‐ refrigerate in an open container

Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Spring onions‐ Remove any band or tie and place in the crisper.

Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.

Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.

Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.

Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.

Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.

Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.

Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

Apples‐ store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.

Citrus‐ store in a cool place, with good airflow, never in an air‐tight container.

Apricots‐ on a cool counter to room temperature or fridge if fully ripe

Cherries‐store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.

Berries-Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.

Dates‐dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag‐ as long as it’s porous to keeping the moisture away from the skin of the dates.

Figs‐ Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un‐stacked.

Melons‐ uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.

Nectarines‐ (similar to apricots) store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.

Peaches (and most stone fruit)‐ refrigerate only when fully ripe. More firm fruit will ripen on the counter.

Pears‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.

Persimmon –Fuyu‐(shorter/pumpkin shaped): store at room temperature.–Hachiya‐ (longer/pointed end): room temperature until completely mushy. The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stack‐they get very fragile when really ripe.

Pomegranates‐ keep up to a month stored on a cool counter.

Strawberries‐ Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.


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13 Superfoods for a Long and Happy Life

23rd April 2013   By Iryna Ostapets   Guest Writer for Wake Up World

Healthy eating is a good path to longevity. Many of us take supplements to add phytonutrients and minerals into the body. But the more nutritional needs you meet with your food consumption, the better the effects for your body. Consuming a variety of super-foods can provide the body with all the elements and nutrients that may be missing in your diet.
It was known from an ancient times that the best path to longevity is to comprise a good variety of foods crammed with vitamins and minerals. And the Centers for Disease Control and Prevention have showed that healthy eating can decrease the risk of health diseases, cancer, diabetes and other infirmity. The Professor of Geriatrics at the University of Hawaii, Bradley Willcox also noted that the most beneficial diets rely heavily on fresh vegetables, fruits, and legumes — foods that are naturally lower in calories and packed with nutrients.
The below super-foods have the potential to hamper the aging process, reinforce the immune system and maintain blood glucose levels. They prevent the build up of free radicals that are responsible for the development of age-related diseases.

Berries:

They are packed with antioxidants and natural compounds that assist to boost immunity. They contain anthocyanins which were confirmed by University of Georgia study to decrease the risk of colon cancer. Eating one or two servings of berries such blueberries, strawberries, cranberries or blackberries daily you can detain cognitive decline for older people.

 

Nuts:

These superfoods are versatile and a great source of healthy fats, protein vitamins and minerals. They can reduce the risk of cardiovascular and chronic diseases. Cashews, walnuts, almonds, peanuts and Brazil nuts are rich in antioxidants, vitamin E and Omega 3 fatty acids. CBS news informs that a handful of any nuts can benefit your health, enlarge brain power, manage stress, hamper inflammation and keep fit for a long time.

 

Fish:

It has the highest level of Omega-3 fats that protect against heart diseases and strokes. Omega-3 combat inflammatory conditions, aging in cells and assist pull down blood pressure. Consuming two serving of fish can provide you with enough of Omega-3 fats. Tuna, salmon and other oily fish are in the list of the fish packed with abundant amount of these fatty acids.

 

Broccoli:

Researches have pointed out these veggies have extra life-extending benefits such as sulphoraphane, indole and phytochemicals. These health-protecting compounds can fight free radicals and keep its anti-cancer features. Broccoli is low in calories and a good alternative for healthy salads and sandwiches.

 

Tomatoes:

They contain generous content of lycopene that is associated with a proven cancer fighter. Tomatoes are rich in vitamin C and A, fiber, potassium and folate. The National Institutes of Health reports tomatoes are a great source of antioxidants that can decrease the risk of cancers.

Olive Oil:

Great source of monounsaturated “good fat” and vitamin E. It has excellent anti-inflammatory features and is clearly associated with cancer prevention and brain power. Two tablespoons of olive oil per day can benefit your health. It is better not to consume it a lot as it is darn caloric.

 

Beans:

They have the highest level of carbohydrates, resistant starch and fiber. Beans are excellent tool for cancer prevention, anti-diabetes and weight loss. They regulate blood sugar level, fight food cravings and decrease cholesterol level. Researchers found that the more fiber intake in your foods the less you are subject to breast cancer.

 

Seeds:

They are true fat sources that include a good variety of minerals, antioxidants, lignans, phytochemicals. Some seeds (flaxseed and sesame) have anti-cancer properties and versatile for health and brain health. Daily consumption of flaxseed can reduce the risk of breast cancer and the growth of their tumor cells.

 

Soy:

The consumption of fermented organic soy can promote weight loss and relieve menopausal symptoms. They are rich in isoflavone that lowers the risk of prostate and breast cancer. Moderate soy intake can have a good impact on bones and heart.

 

Bananas:

A well-balanced diet rich in fruits promotes longevity. Most of fruits have a plenty of healing properties and benefits, but we should place a much emphasis on bananas. They are important sources of potassium, vitamin C and B6, magnesium, fiber and other nutrients. They are naturally free from cholesterol and fat and balance your digestive processes.

 

Avocado:

They are full of vitamin E, fiber and monounsaturated fat. Eating avocados assists pump enough magnesium and bolster your immune system. It lowers the level of “bad” cholesterol and increases your “good” cholesterol level. New York University Langone Medical Center reports avocados contain 13 mg of calcium that can help you make bones strong.

 

Dark Chocolate:

It has the antioxidant, flavonol, found in cocoa beans that can reduce the risk factors of cardiovascular diseases and stroke. Notice chocolate overeating can help you get extra calories. Dark chocolate ameliorates brain function as learning and memory ability.

 

Garlic:

It can be beneficial in boosting the immune system and includes a good amount of sulfur compounds that benefit heart health and lose weight. Garlic is crammed with antioxidants (vitamin C and selenium) that push out free radical from the body.
About the Author:
Iryna Ostapets is a health writer, blogger and health advocate who aims to help people achieve and maintain a healthy and happy lifestyle. Passionate about healthy living and sport, she writes about natural health, nutrition, fitness, health tips and beauty at http://www.raipharmacies.com. An experienced Medical Writer, she has a Master’s Degree in English and advanced training in the medical field. Iryna continues to earn education certificates from the Australasian Medical Writers Association (AMWA).


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Adding dip to veggies gets kids to eat more

By Kerry Grens     NEW YORK     Fri May 31, 2013

(Reuters Health) – Offering a dip alongside vegetables encourages kids to eat veggies they might normally push aside, according to a new study.

“It is a good idea to try to pair less preferred foods, like vegetables, particularly those that your child doesn’t like so much, with something to give it a little more flavor,” said Marlene Schwartz, of the Rudd Center for Food Policy and Obesity at Yale University, who was not involved in the study.

Jennifer Savage, at the Center for Childhood Obesity Research at Pennsylvania State University, and colleagues asked 34 preschoolers to do a taste test of vegetables with and without a low-fat dip.

More kids said they liked the vegetable if it was paired with a flavored dip that they liked, compared to a vegetable without a dip or with a plain dip.

Only 31 percent of kids liked a vegetable alone, while 64 percent liked a vegetable when it was given with the flavored dip.

Also, only six percent of kids refused the vegetable and flavored dip, while 18 percent refused the vegetable without any dip.

In another experiment, the researchers gave 27 preschoolers celery or squash – two veggies that the kids typically didn’t like.

They found that kids ate about 15 grams of celery and six grams of squash. (For reference, a half cup of chopped celery or squash is a little more than 50 grams.)


When the vegetables were offered with dip, the kids ate more – about 25 grams of celery and about 15 grams of squash, the researchers report in the Journal of the Academy of Nutrition and Dietetics.

The research team points out that the dips were low in calories and given in small portions. Each serving was 3.5 tablespoons, which included 50 calories, four grams of fat and 90 milligrams of sodium.

“That’s what those extra calories are for, those discretionary calories we have each day, to try to make something healthy taste better to increase consumption,” said Yale’s Schwartz.

Although children are notorious for disliking vegetables, the problem has grown because kids’ diets have become less healthy, Schwartz said.

According to the U.S. Department of Agriculture, moderately active preschoolers should be getting 1,400 to 1,600 calories a day, including 1.5 cups of vegetables.

The study was funded by the McCormick Science Institute, which is supported by the spice company of the same name.

“Food and nutrition practitioners can help the staff at childcare centers, kindergartens, and elementary schools enhance children’s acceptance and consumption of vegetables by pairing vegetables with small portions of reduced-fat, herb-flavored dips during snack and meal times,” the researchers write in their report.

Other research has tried giving kids a treat, such as a sticker, to get them to like vegetables.

Schwartz said the important thing at this age is not how much vegetables kids eat, but getting children to be willing to try vegetables and be open to liking them.

“If you can get preschoolers to see themselves as people who try a bunch of different vegetables and try them in different ways and like vegetables, then you can really reinforce that way of seeing themselves and that’s going to help you in the long run,” she said.

On the other hand, Schwartz said, if a child comes to identify himself as someone who doesn’t like vegetables, “then you’re really fighting an uphill battle.”

SOURCE: Journal of the Academy of Nutrition and Dietetics, online May 22, 2013.      Reuters