Striving4Zen

Did you know cucumbers have actually been found to be up to 20 degrees cooler than the outside air? It's no wonder that we want to be "cool as a cucumber" during the hot summer months!

Cucumbers are great for healthy skin--from both inside and out. While it may be recommended to add cucumbers to your diet to improve the complexion and health of the skin, cucumbers are also used topically to reduce swelling under the eyes and the effects of sunburn.

And for an extra boost of vitamin A, C and potassium, add cucumbers to your favorite summer salads and sandwiches. If you choose organic cucumbers, leave the skin on for extra nutrition--all you have to do is slice and serve.

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Labels: cucumber, eating for good skin, food for dry skin, food for the face, healthy food, potassium, vegetable

Looking for a way to increase your stamina that doesn't involve carbo loading?

Beet juice could be the answer.

In a very small UK study, drinking beet juice daily was found to improve endurance by 16%, which translates into a two percent "reduction in the time taken to cover a set distance." The study, published in the Journal of Applied Physiology, suggests that gains from drinking beet juice are greater than those that could be achieved with training.

This new research builds on earlier findings that beet juice lowers blood pressure. The scientists believe that nitrates in beets affect oxygen uptake and that this discovery could benefit people with cardiovascular and respiratory disease as well as professional and amateur athletes.

Thanks Fit!

Labels: beet juice, beets, blood pressure, cleanse, energy, healthy food, juicing, Stamina, study, vegetable

Did you know that grapes contain a nutrient called resveratrol that acts as a powerful antioxidant and has been found to help protect against heart disease and cancer?

Recent studies show that the flavonoids, such as resveratrol, found in grapes, particularly purple and red grapes, have powerful health-promoting properties. Much of this research was motivated by what has come to be known as the French Paradox: the interesting phenomenon of the low incidence of heart disease among the French despite their eating a diet high in fats. Increasing evidence suggests that the flavonoids found in grapes, grape juice and red wine, particularly resveratrol, may be a key to understanding this paradox since these foods are an important part of the French diet. Like calorie restriction, resveratrol activates a number of sirtuins, genes in the SIR (silent information regulator) family, which trigger cell signaling that:

• mobilizes the release of stored fat and its conversion into glucose
• promotes insulin secretion, so glucose is promptly delivered to cells
• boosts the aerobic capacity of the mitochondria (the energy production factories in our cells), so the glucose is efficiently converted into energy
• inactivates p53, a gene that plays a pivotal role in cellular senescence

The net result is a much more youthful metabolism in which fats and carbohydrates are efficiently converted into energy, increasing endurance and resistance to stress, instead of stockpiling and fueling inflammation, obesity, diabetes, cardiovascular disease, and cancer.

Read More ...

Labels: antioxidant, flavonoids, French Paradox, fruit, grapes, healthy diet, healthy food, resveratrol

World's Healthiest Foods ranked as quality sources of: omega 3 fatty acids
Food	Serving Size	Cals	Amount (g)	DV (%)	Nutrient Density	World's Healthiest Foods Rating
Flaxseeds	2 tbs	95.3	3.51	146.3	27.6	excellent
Cloves, dried, ground	2 tsp	14.2	0.20	8.3	10.6	very good
Walnuts	0.25 cup	163.5	2.27	94.6	10.4	excellent
Oregano, dried, ground	2 tsp	9.2	0.12	5.0	9.8	very good
Salmon, chinook, baked/broiled	4 oz-wt	261.9	2.09	87.1	6.0	excellent
Cauliflower, boiled	1 cup	28.5	0.21	8.8	5.5	very good
Mustard seeds	2 tsp	35.0	0.20	8.3	4.3	very good
Cabbage, shredded, boiled	1 cup	33.0	0.17	7.1	3.9	very good
Romaine lettuce	2 cup	15.7	0.08	3.3	3.8	good
Broccoli, steamed	1 cup	43.7	0.20	8.3	3.4	very good
Brussel sprouts, boiled	1 cup	60.8	0.26	10.8	3.2	good
Winter squash, baked, cubes	1 cup	80.0	0.34	14.2	3.2	good
Tofu, raw	4 oz-wt	86.2	0.36	15.0	3.1	good
Summer squash, cooked, slices	1 cup	36.0	0.15	6.3	3.1	good
Halibut, baked/broiled	4 oz-wt	158.8	0.62	25.8	2.9	good
Collard greens, boiled	1 cup	49.4	0.18	7.5	2.7	good
Spinach, boiled	1 cup	41.4	0.15	6.3	2.7	good
Kale, boiled	1 cup	36.4	0.13	5.4	2.7	good
Soybeans, cooked	1 cup	297.6	1.03	42.9	2.6	good
Shrimp, steamed/boiled	4 oz-wt	112.3	0.37	15.4	2.5	good
Turnip greens, cooked	1 cup	28.8	0.09	3.8	2.3	good
Cod, baked/broiled	4 oz-wt	119.1	0.32	13.3	2.0	good
Strawberries	1 cup	43.2	0.11	4.6	1.9	good
Green beans, boiled	1 cup	43.8	0.11	4.6	1.9	good
Snapper, baked/broiled	4 oz-wt	145.2	0.36	15.0	1.9	good
Scallops, baked/broiled	4 oz-wt	151.7	0.35	14.6	1.7	good
Tuna, yellowfin, baked/broiled	4 oz-wt	157.6	0.33	13.8	1.6	good
Raspberries	1 cup	60.3	0.12	5.0	1.5	good
Miso	1 oz	70.8	0.14	5.8	1.5	good

World's Healthiest Foods Rating	Rule
excellent	DV>=75%	OR	Density>=7.6	AND	DV>=10%
very good	DV>=50%	OR	Density>=3.4	AND	DV>=5%
good	DV>=25%	OR	Density>=1.5	AND	DV>=2.5%

Source

Labels: eating healthy, healthy food, Omega-3s, Omega-3s fish oil

Not only is buckwheat not a type of wheat, it is not even technically a "grain" although in many places (including The World's Healthiest Foods book) it is referred to as a grain since it is enjoyed in a similar fashion to true grains. Buckwheat is actually a fruit seed that comes from a plant that is also called beech wheat, as well as "silverhull" and "tartary," and whose genus/species name in Latin is Fagopyrum esculentum. Buckwheat belongs to the Polygonaceae family of plants. Two other well-known members of this family are rhubarb and sorrel. Buckwheat does not contain gluten like wheat does and therefore you can truly count on it to be "wheat-free" in every respect!

Buckwheat makes a great side dish as well as the base for a cold grain salad. Combined with fresh and/dried fruit, nuts, and soymilk, it can also make an energizing breakfast.

Read more about Buckwheat

Labels: buckwheat, gluten-free, grains, healthy diet, healthy food

Apples

Nutrients: Vitamin C, potassium
How they help control weight: Low-fat apples contain pectin, a soluble fiber that helps carry dietary fats and cholesterol out of the body as waste.
Serving size: One apple
Notes: Research shows that eating three small apples a day promotes weight control. Eat apples raw, including the fiber-rich peel. Red apples contain pyruvate, a metabolism-boosting antioxidant (see page 29 for details).

Lentils
Nutrients: Vitamin B6, folate, magnesium, iron, zinc
How they help control weight: High fiber content fills your stomach quickly with a small amount and helps you feel full for a long time.
Serving size: 1/2 cup
Notes: Try lentil soup or baked lentil "meatloaf," accompanied by steamed vegetables and rice. To alleviate flatulence, add kombu (a sea vegetable) to lentils during cooking.

Oatmeal
Nutrients: B vitamins, iron, potassium
How it helps control weight: Low-fat, high-fiber complex carbohydrate that is digested slowly and has a long satiation factor.
Serving size: 1/2 cup
Notes: Eat whole oats cooked or uncooked, served with 1/2 cup of low-fat milk and fresh fruit; or one slice of whole-oat bread with 1 tablespoon of natural (no sugar added) peanut butter.

Spinach
Nutrients: Vitamins A and C, folate, potassium, calcium, iron How it helps control weight: High in dietary fiber and 91 percent water, making it a super "low-energy-density" food that provides satisfaction at a low calorie count.
Serving size: 1/2 cup
Notes: Eat fresh in a salad, or lightly steamed.

Yogurt
Nutrients: Vitamins A, B, and D; calcium
How it helps control weight: Studies show that the calcium and protein derived from yogurt and other low-fat dairy products may help to burn fat.
Serving size: 1 cup
Notes: Yogurt is a high-protein snack at less than 100 calories per serving. Look for brands that contain acidophilus and lactobacillus, "good" bacteria that promote digestion and immunity.

Source

Labels: apples, eating healthy, healthy food, lentils, nutrition, oatmeal, spinach, yogurt

No other fruit says summer like the subtly crunchy, thirst quenching watermelon. Although watermelons can now be found in the markets throughout the year, the season for watermelon is in the summer when they are sweet and of the best quality.

But watermelon is not only great on a hot summer day, this delectable thirst-quencher may also help quench the inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis.

Sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. Watermelon is an excellent source of vitamin C, rich in the B vitamins necessary for energy production and a very good source of vitamin A, notably through its concentration of beta-carotene. Watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals.

In contrast to many other food phytonutrients, whose effects have only been studied in animals, lycopene has been repeatedly studied in humans and found to be protective against a growing list of cancers. These cancers now include prostate cancer, breast cancer, endometrial cancer, lung cancer and colorectal cancers.

Yummy Watermelon!

Labels: anti-inflammatory, Anti-oxidant, b-vitamins, cancer, carotenoids, fruit, healthy food, lycopene, phytonutrients, Vitamin A, Vitamin C, watermelon

Fennel is a versatile vegetable that plays an important role in the food culture of many European nations, especially in France and Italy. Fennel's aromatic taste is unique, strikingly reminiscent of licorice and anise, so much so that fennel is often mistakenly referred to as anise in the marketplace.

Fennel's texture is similar to that of celery, having a crunchy and striated texture.
Fennel is an excellent source of vitamin C. It is also a very good of dietary fiber, potassium, manganese, folate, and molybdenum. In addition, fennel is a good source of niacin as well as the minerals phosphorus, calcium, magnesium, iron, and copper.

Source

Labels: anise, fennel, healthy food, licorice, Mediterranean Diet, vegetable

A recent study claims that young adults are not drinking enough milk -- that is, if you read what the media reports. But if you really read the study according to the lead author Nicole Larson, it's calcium they're lacking.

Labels: calcium, Collard Greens, cows, eating healthy, green leafy vegetables, Green veggies, healthy food, milk, sesame seeds, turnip greens

What You Will Find In 1 ounce of:

Almonds (20-24 nuts): 161 cals, 14g fat, 1g sat fat, 6g protein

Brazil Nuts (6-8 nuts): 183 cals, 19g fat, 4g sat fat, 4g protein

Cashews (16-18 nuts): 160 cals, 13g fat, 3g sat fat, 4g protein

Hazelnuts (18-20 nuts): 180 cals, 17g fat, 1g sat fat, 4g protein

Macadamias (10-12 nuts): 201 cals, 21g fat, 3g sat fat, 2g protein

Peanuts (28 nuts): 166 cals, 14g fat, 2g sat fat, 7g protein

Pecans (18-20 halves): 198 cals, 21g fat, 2g sat fat, 3g protein

Pine nuts (150-157 nuts): 188 cals, 19g fat, 1g sat fat, 4g protein

Pistachios (45-47 nuts): 159 cals, 13g fat, 2g sat fat, 6g protein

Walnuts (14 halves): 183 cals, 18g fat, 2g sat fat, 4g protein

Source

Labels: Calories, healthy diet, healthy food, healthy snacks, Nuts, protein

- Excellent fats that boost mental clarity, love your liver, and help your heart.

- Protein and fiber

- Selenium. This mineral activates an antioxidant called glutathione peroxidase (really, really good at helping fight free radical oxidation in the body). Some, studies suggest selenium might even help fight cancer.

- Antioxidant E and vitamin A. Since these are fat-soluble vitamins (meaning they only work with fat), nuts are nature’s perfectly engineered delivery systems.

The best nuts:

- Hazelnuts, filberts, Brazil nuts, walnuts, almonds

Less-nutritious (but sort of decent) nuts:

- Peanuts (not actually a nut), pine nuts, cashews

About an ounce a day is a reasonable portion size - think one small handful.

Thanks Mark!

Labels: almonds, Anti-oxidant, brazil nuts, cashews, healthy diet, healthy fats, healthy food, Nuts, peanuts, selenium, Vitamins

Did you know that shiitake mushrooms have been used medicinally by the Chinese and Japanese for thousands of years?

Today, we understand more about some of the reasons why. Shiitake mushrooms contain unique phytonutrients including lentinan and eritadenine. Among lentinan's many health benefits is its ability to boost the immune system, strengthening its ability to fight infection and disease. Lentinan provides anti-cancer protection by attracting immune cells that fragment and destroy cancer cells, and has also been shown to be more effective than prescription drugs when it comes to fighting influenza and other viruses. Eritadenine has been found to lower cholesterol levels, regardless of the type of fat in the diet. Preliminary animal research also suggests that it may help prevent the development of atherosclerotic plaques on arterial walls.

Shiitake mushrooms are becoming increasingly popular in the United States. They make a great addition to stir-fried vegetables seasoned with ginger and soy sauce. If you are not familiar with the wonderful smoky flavor and meaty texture of shiitake mushrooms, try an easy to prepare recipe using shiitake mushrooms.

Read More ...

Labels: eating healthy, healing with food, healthy food, mushrooms, phytonutrients, shiitake mushrooms, Traditional Chinese Medicine

Did you know that the B vitamins in green peas may help reduce fatigue and sluggishness?

In order for the energy in the food you eat to be accessible to your body for energy production, it must be transformed into a form your body can use. This transference of energy requires enzymes and many nutrients, especially B vitamins. The role of B vitamins in the functioning of the mitochondria (the energy production factories inside your cells) is one reason they are sometimes referred to as the "energy vitamins." All of the B vitamins are important for producing energy, and plentiful amounts of most of them can be found in a one cup serving of green peas: one cup contains 27% of your daily value (DV) for B1, 18% DV for B6, 16% DV for B3 and 14% DV for B2. So, for a healthy energy boost, add nutritious, sweet tasting green peas to your Healthier Way of Eating.

Source

Labels: b-vitamins, energy, green peas, healthy food, peas, vegetable

Already popular in Korea and Japan, black garlic is simply regular garlic that's aged and fermented until it develops a dark color and soft texture. It may look funny, but the flavor is seriously savory with a touch of sweetness (think hints of molasses), minus the bite and pungency of raw garlic.

And food lovers aren't the only fans of this "it" ingredient. Black garlic has long been praised for its health benefits, which include high levels of antioxidants (some claim it has almost double those in regular garlic) and antibacterial compounds believed to fight cancer.

Buy some online and start experimenting by using it in your favorite dishes (like roast chicken), these recipes, or any way you like. Its mild flavor and tender consistency make it so versatile, you could even pop some straight into your mouth as a snack.

THANKS!

Labels: antibacterial, antioxidants, black garlic, garlic, healthy food, recipe

There's a new yogurt in town: True Yogurt.

• It's no phony. The natural yogurt is made with 100% organic milk from a Vermont farm. Plus the peach and strawberry options contain real fruit and no artificial colors. (Vanilla is also totally pure.)

• You can trust your gut. The milk in True Yogurt is lactose free, and the yogurt is packed with five powerful probiotics along with the prebiotic inulin (a dietary fiber). Together, they work to help with digestion.

• It's full of flavor. Even the the plain has a subtle sweetness from the natural sugar in milk. And at less then 100 calories per container, it will get along well with your diet.

Intrigued? Discover true love at Whole Foods, Eli's Manhattan or Westerly Natural Market.

Thanks!

Labels: healthy food, new product, organic milk, prebiotics, Probiotics, True Yogurt, yogurt

The study, which reviewed more than 25 published research papers on protein concluded that the protein in eggs contributes to strength, power and energy as follows:

• As it does not cause surges in blood sugar and insulin, the protein in eggs is a steady and sustained source of energy.


• Eggs are rich in protein and nutrients including thiamin, riboflavin, folate, B12 and B6, the B vitamins that are essential for energy production.


• One eggs supplies more than 6 grams of high quality protein (about 13% of the daily value) which helps to preserve muscle mass and prevent muscle loss in older adults.


• Eggs are rich in leucine, an essential amino acid that helps the body use energy and muscles recover after exercise.


• Eggs have all the amino acids the body needs to build and maintain muscle mass.


• Eggs are often used as the "gold standard," a comparison for assessing the protein content of other foods.

Full article here.

Labels: eggs, healthy diet, healthy food, leucine, muscles, protein

So nice...I'm posting twice!

Did you know that a 5-ounce serving of crimini mushrooms contains only 31 calories and is a great source of all of the B vitamins?

B vitamins are essential for reducing cholesterol levels, helping to prevent Alzheimer's and cardiovascular disease, and for energy production. Crimini mushrooms are an excellent source of riboflavin, pantothenic acid and niacin, as well as a very good source of thiamin and vitamin B6, and a good source of folate, all of which are B vitamins necessary for carbohydrate, protein and fat metabolism. Riboflavin (vitamin B2) plays at least two important roles in the body's production of energy. It is part of a molecule that allows oxygen-based energy production to occur. It is also necessary for the recycling of glutathione, an internally produced antioxidant that protects our energy-producing mitochondria from oxidative damage. Pantothenic acid (vitamin B5) also plays an important role in the prevention of fatigue since it supports the function of the adrenal glands, particularly in times of stress. Niacin (vitamin B3) is necessary for the conversion of the body's proteins, fats, and carbohydrates into usable energy. Although most of us enjoy mushrooms as a tasty addition to many recipes, we seldom recognize them as a powerhouse of nutrients. So, enjoy crimini mushrooms as a part of your Healthiest Way of Eating, not only for their great flavor, but also for their energy-boosting nutrients!

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Labels: adrenal glands, b-vitamins, crimini mushrooms, eating healthy, healthy diet, healthy food, mushrooms, stress

The fleshy green spears of asparagus are both succulent and tender and were a delicacy in ancient times. It arrives with the coming of spring and in California the first crops are picked as early as February, however, their season is considered to run from April through May. The growing season in the Midwest and East extends through July.

Asparagus is an excellent source of vitamin K, the B vitamin folate, vitamin C, vitamin A. Asparagus is a very good source of numerous B vitamins - including vitamin B1, B2, B3 and B6 - as well as dietary fiber, manganese, copper, phosphorus, potassium and protein.

Did you know that your body requires folic acid (or folate) in order to replace all the cells lining your digestive tract every few days and all of your oxygen-carrying red blood cells every few months?

Folate also helps repair all wounded, aging or damaged cells, helps to keep the cells of your heart and nervous system in top form, and maintains the normal metabolism of homocysteine into harmless compounds (high levels of homocysteine are a marker for increased risk of heart disease). Plus, folate is essential for reproductive health since it forms the protective cells covering the cervix and is necessary for the formation of sperm as well as every cell of a growing fetus inside a pregnant woman. Asparagus provides 66% of the daily value for folate, which is just one of many reasons to include asparagus as part of your "Healthiest Way of Eating."

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Labels: asparagus, folate, folic acid, healthy food, vegetable, veggie of the day

No, the different types of oatmeal are not at all the same in terms of nutrition. The very outermost portion of the oat-called the hull-is always removed before the oat is eaten. However, once the hull has been removed, there are several further processing steps that can be taken. Because these additional processing steps almost always serve to lower the nutritional value of the oats, I recommend the least number of additional processing steps to give yourself the best nourishment possible from your oats. The least processed forms for oats are oat groats and steel-cut oats. Oat groats consist of the hulled but unflattened and unchopped oat kernels. Steel-cut oats are the same as oat groats, except for being chopped with steel blades. Because they are the least processed, these two forms of oats are also the most nutritious.

Old-fashioned oats are chopped, steamed, and rolled to give them their flatter shape. Because they are more processed, they are less nourishing than oat groats or steel-cut oats. However, they are still better sources of nourishment than most quick-cooking oats or instant oatmeals. Quick and instant oatmeal usually have their oat bran-the layer of the grain that's just beneath the hull-removed. Many vitamins and much of the oat's fiber are contained within the bran, and so its removal is particularly problematic when it comes to nutritional value. Oat groats, steel-cut oats, and, to a slightly lesser extent, old-fashioned or rolled oats would be your best choices here, with quick and instant oatmeal usually being less nourishing due to further processing and the removal of their bran.

Source

Labels: breakfast, cereal, healthy food, nutrition, oat groats, oatmeal, rolled oats, steel cut oats

Fill a saucepan with enough cold water to cover your egg. If the egg floats then it is too old and should be thrown away. Remove the egg, and turn on the heat, bringing the water to a strong rolling boil. If you put the lid on the pan it will boil more quickly, saving you time and money.

Take the lid off and reduce the heat to a simmer. Place your eggs in the water and let them simmer for... Well it depends on the size of the egg and how hard or runny you like them.

4 minutes is usually the minimum for a small soft boiled egg and a large hard boiled egg can take about 12 minutes. Somewhere in between is your perfect egg.

If you want a hard boiled egg but intend to eat it later on in the day, you should cool it rapidly under a tap. If a hard boiled egg cools slowly it sometimes gets a totally harmless but unappealing green colour around the yolk.

Source

Labels: eggs, hard boiled eggs, healthy food