Posts Tagged ‘eating healthy’

Foods that are Making you Sick

Sunday, March 26th, 2017

Every year, more than 9 million people come down with a food borne illness and according to the Centers for Disease Control (CDC) it is more than likely the foods that you are eating every day that are making you sick and not something out of the ordinary.

Article 6

 

 

 

 

 

 

 

 

 

While the Food and Drug Administration (FDA) is working hard to enforce higher safety standards on farms, they have linked many of these illnesses to three major areas.

Here are some examples of foods that may in fact be making you sick.

Green leafy vegetables – various strains of E.Coli have been found on green leafy vegetables and according to the CDC study resulted in the highest percentage of illness.

Poultry – diseases in poultry killed the highest number of people in the CDC study, with listeria being the cause.

Dairy – 14 percent of all food borne illnesses were the result of contaminated dairy products, including ice cream and cheese.

Benefits of Acai Berries

Tuesday, March 14th, 2017

The acai berry represents a new trend in weight loss efforts, but its pound-dropping effectiveness may be questionable.

Although some claim that drinking the berry juice can stimulate weight loss, few studies can actually justify this theory according to www.webmd.com.

Although the acai berry may not actually help you lose weight, it is beneficial to you.  Like other berries in the same family, the acai berry has many antioxidants and is a good part of any diet.

Any fruit with high antioxidant content can help prevent heart disease and cancer.

Those with allergies to pollen, however, should be cautious.  Some allergy sufferers have been sensitive to this berry and should avoid it.

In conclusion, should you incorporate the acai berry into your diet?  Of course!  It has a place there, just like all fruits.

Should you base your weight loss regimen solely on this fruit?  Probably not.

Spotlight on: Dates

Monday, March 6th, 2017
  • The history of date eating can be traced back to almost 6000 B.C.
  • There are various forms and kinds of dates, and the ways to eat dates are endless.
  • The fruit is packed with vitamins and minerals essential for daily intake, and is linked to preventing abdominal cancer, constipation, heart problems and even sexual problems.
  • The date also is ideal for daily intake because it helps digest food and prevent overeating.

 

Recipe: Date and Banana Cookies 

  • 3 oz. dried dates
  • 3 oz. walnuts, finely chopped
  • 3 medium bananas, mashed
  • 6 oz. oats
  • ¼ pint liver or sunflower oil
  • 1 tsp vanilla essence

 

Preheat the oven to 375 degrees.

Mix everything together really well and put tablespoons of the mixture onto an oiled baking sheet.

Flatten them down a bit and bake for about 20 minutes, until golden.

 

 

Recipe:  Date and Egg Breakfast 

  • 3 Tbsp corn oil
  • 1 medium (1/2 cup) onion, chopped
  • 1 cup pitted dates
  • 1/4 tsp pepper
  • 4 eggs
  • 1/2 tsp salt
  • Heat oil in skillet and stir-fry onions until golden. Add dates, pepper and stir-fry over low heat for 3 minutes.

 

Make four depressions in date/onion mixture and add one whole egg to each depression. Sprinkle with salt and fry for 3 minutes to cook eggs.

Serve warm.

Reduce the Signs of Aging With What You Eat

Sunday, February 26th, 2017

Aging is a difficult thing… and it can be tough on your body.  Even when you make the appropriate food choices and exercise, it still may feel like you aren’t doing enough to reverse the physical signs of aging.

Because there is no “Fountain of Youth” we offer you these foods that contain vitamins and nutrients that contain anti-aging properties. Add some of these foods to your daily diet and see what difference they make for you…

Article 6

 

 

 

 

 

 

 

 

 

Flaxseed – full of DNA-boosting omega 3s, zinc and selenium

Spinach – contains antioxidants Vitamin A and C

Grapes – antioxidant polyphenols, resveratrol, aids in cell repair

Red snapper – high in omega 3 fats that reduce oxidative damage to cells

Yams – excellent source of antioxidants Vitamin A and C that can reduce oxidative stress on cells

Almonds – high in antioxidant Vitamin E and a great source of zinc and iron

Oysters – contains the antioxidant selenium as well as DNA-boosters Vitamin D and zinc

Canola Oil – contains Omega 3 fats as well as antioxidant Vitamin E

Collard Greens – great source of Vitamin A, folate and fiber, which are all linked to longer DNA strands

Dark Chocolate – contains the antioxidant resveratrol that is thought to fight aging cells

Chia seeds – whole grain high in Omega 3 fats, minerals and calcium

Bell peppers – antioxidant beta carotene and Vitamin C help in DNA repair

Cuckoo for Coconut Water

Friday, February 17th, 2017

You have seen people drinking it on the subway, in the elevator, at the gym and maybe even in those posh cafés and grills, but what’s the big deal about coconut water?

Article 4

 

 

 

 

 

 

 

 

 

 

 

 

Well, that’s easy, coconut water is incredibly healthy and one of the best drinks to hydrate the body.  And besides aiding in digestion and helping to remove harmful toxins from your body, coconuts have anti-viral, anti-microbial, AND anti-fungal properties that can help cure disease!

Coconut water is low in carbohydrates, low in sugars and is 99 % fat free.  Many nutritionists are calling coconut water the “sports energy drink” of today’s day and age because it is naturally good for you and full of the vitamins we need to ward off fatigue.

How about these little known facts about coconut water…

  • Coconut water is much healthier than orange juice because it has much fewer calories.
  • Coconut water is more nutritious than whole milk because it has less fat and no cholesterol.
  • Coconut water is better than processed baby milk because it contains lauric acid, which is present in mother’s milk.
  • Coconut water is a universal donor and is identical to human blood plasma.
  • Coconut water is naturally sterile.
  • Coconut water is a naturally isotonic beverage; the same level that we have in our blood.
  • Coconut water has saved lives in Third World Countries through Coconut IV.

Spotlight on: Mangoes

Monday, February 6th, 2017
  • Mangoes are an excellent source of vitamins A and C, and they are also an excellent way to replenish potassium lost through exercise or for those who are constantly “on the go.”
  • An average-sized mango can even contain up to 40 percent of your daily fiber requirement, thereby being a great way to curb constipation and irregularity.
  • Mangoes can also help to prevent certain types of cancer and help to lower blood cholesterol levels, too.

Article 2

 

 

 

 

 

 

 

 

 

 

 

 

Recipe: Jamaican Jerk Chicken Salad

  • ½ cup prepared or purchased honey mustard dressing
  • 1 teaspoon finely grated lime zest
  • 4 chicken breast halves without skin, boneless
  • 1 tablespoon Jamaican Jerk seasoning
  • 2 large fresh mangoes
  • 10 to 12 cups mixed greens

Stir together honey mustard dressing and lime zest.  Cover and chill dressing while preparing chicken.

Rinse chicken and pat dry; sprinkle with Jerk seasoning.  In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink.  Thinly slice each chicken breast.

Recipe:  Mango Pork

  • 2 medium ripe mangoes
  • 1 pork tenderloin, about ¾ pound
  • Cooking spray or olive oil
  • Salt and pepper to taste
  • Hot pepper sauce

Put pulp of one mango in food processor or blender. Cut the other mango into small cubes.  Trim pork tenderloin and slice into 1-inch thick medallions.  Flatten slices lightly with hand.  Spray a skillet or medium saucepan with cooking spray or add a small amount of olive oil and heat on medium-high.  Brown pork for one minute on each side. Season each side with salt and pepper to taste.

Reduce heat and cook pork another five minutes to cook through.  Remove to plate and add mango to skillet or saucepan. Cook puree about, scraping

Detoxify your Food

Saturday, January 28th, 2017

Because our foods are becoming laced with synthetic ingredients more and more, take this advice when attempting to detoxify your foods and reduce your exposure to these unwanted ingredients.

Article 6

 

 

 

 

 

 

 

 

 

Clean Your Produce:  Before eating or cooking with any fruits or vegetables be sure to wash them very well.  Washing your fruits and veggies eliminates the chemicals and pathogens from your food’s surface and help to eliminate any harmful ingredients.

Watch Your Animal Fat Intake:  Do you know what’s in your animal fats?  They are loaded with synthetic hormones, antibiotics, organochlorine chemicals, and other harmful pesticides. Look for low-fat options when buying your foods and be sure to trim all of the fat off of poultry and meats when you buy them.

To eliminate these chemicals in their products, in the mean time you can avoid these chemicals by choosing frozen, fresh or dried foods.

Think Organic:  According to a study done by the Environmental Working Group, your pesticide exposure can be eliminated by 90 percent by avoiding the most contaminated conventionally grown produce including: peaches, apples, bell peppers, nectarines, celery, cherries, lettuce, strawberries, grapes, carrots and pears. 

Choose Whole Foods:  Whole foods are not processed, therefore they have their own natural ingredients.  Choose whole grains and look for food items that say “whole” on them … but be sure to check the labels, just to be sure.

Safer Seafood:  We are exposed to a number of chemicals when we eat seafood, particularly.

Spotlight on: Cranberries

Saturday, January 7th, 2017
  • Cranberries are an excellent source of vitamin C and also an excellent source of fiber.
  • Cranberries alone can be particularly tart, but in a sauce, juice, or as an ingredient in cakes, stuffing or casseroles, this fruit becomes tastier.
  • When shopping for cranberries, choose cranberries that are shiny and not shriveled.
  • A deep red or almost brown color actually signals freshness. A good cranberry should be hard.
  • Cranberries will keep up to two weeks in a refrigerator.

Article 2

 

 

 

 

 

 

 

 

 

 

 

 

Recipe: Holiday Cranberry Sauce

  • 4 cups fresh cranberries
  • 1 1/2 cups water
  • 5 whole cloves
  • 5 whole allspice berries
  • 3 cinnamon sticks
  • 2 cups white sugar

Place fresh cranberries and water in a medium saucepan over medium heat. Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries. Cook until cranberries begin to burst, about 10 minutes. Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.

Recipe:  Cranchick Salad 

  • 4 skinless, boneless chicken breast halves, chopped
  • 2 tablespoons olive oil
  • 3 stalks celery, chopped
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1/4 cup chopped red onion
  •  1 cup mayonnaise
  • 3 tablespoons balsamic vinegar
  • salt and pepper to taste
  • 1/2 lemon, juiced
  • 8 leaves spinach – rinsed, stemmed, and dried

In a large skillet, heat olive oil over medium heat. Add chopped chicken and cook until chicken is cooked through. Remove from heat and set aside to cool. In a large bowl, stir together the celery, walnuts, cranberries, onion, mayonnaise, vinegar, salt and pepper and lemon juice. Add cooled chicken, and stir until well combined. Cover and chill about 6 hours and serve on top of spinach leaves, if desired.

What do you know about High Fructose Corn Syrup?

Thursday, December 29th, 2016

It seems that one of the most asked questions these days is high fructose corn syrup worse for you than regular sugar.  Well, according to studies, last year alone Americans consumed 27 pounds of high fructose corn syrup, after all it can be found nearly everywhere including the fruit on the bottom of your yogurt and in many whole wheat breads.

Article 6

 

 

 

 

 

 

 

 

 

 

While that number is down from the 37.5 pounds consumed per person back in 1999, it seems that most Americans are filling in those remaining calories and pounds by adding in good old fashioned sugar.

Normal table sugar is made up of 50 percent fructose and 50 percent glucose.  But since fructose is sweeter than glucose many manufacturers increased the ratio, to inexpensively hook their consumers.  High fructose corn syrup contains 55 percent fructose and 45 percent glucose.

Because it is sweeter, people who eat foods high in high fructose corn syrup it may cause overeating and weight gain.  Studies have also shown that high fructose corn syrup may also contain varying amounts of mercury.

The Institute for Agriculture and Trade Policy stated that “mercury was present in nearly a third of 55 popular brand name food and beverages in which high fructose corn syrup was the first or second ingredient on the label.”

It is important to be a good label reader and avoid foods that list high fructose corn syrup as an ingredient on the label. Even if an item is marked “natural” or in the health food aisle, it still can contain high fructose corn syrup as a main ingredient.

Even though table sugar isn’t as bad for you as high fructose corn syrup, it can still wreak havoc on your diet and weight loss goals.  Indulge in sugary items as a treat or only on special occasions, instead of at every meal.

Spotlight on Salmon

Thursday, December 8th, 2016
  • Besides being an excellent source of Omega-3 Fatty Acids, salmon is also full of high-quality proteins and low in saturated fat.
  • Salmon has nearly a third of the saturated fat of lean ground beef and 50 percent less saturated fat than chicken, making it one of the healthiest items that you could eat.
  • Salmon is also low in calories. One serving contains approximately 183 calories, making it one of the lowest in calories among other fish.

 

Article 2

 

 

 

 

 

 

 

 

Recipe: Smoked Salmon Dip

 

  • 8 oz. cream cheese, at room temperature
  • ½ cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh dill
  • 1 teaspoon prepared horseradish, drained
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 oz. smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudités or crackers.

 

Recipe: Honey-Soy Broiled Salmon

  • 1 scallion, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced fresh ginger
  • 1 pound center-cut salmon fillet, skinned and cut into four portions
  • 1 teaspoon toasted sesame seeds

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.