How High Carbohydrate Foods Can Raise Risk For Heart Problems
Doctors have known for decades that too much carbohydrate-laden foods like white bread and corn flakes can be detrimental to cardiac health. In a landmark study, new research from Tel Aviv University now shows exactly how these high carb foods increase the risk for heart problems.
“Looking inside” the arteries of students eating a variety of foods, Dr. Michael Shechter of Tel Aviv University’s Sackler School of Medicine and the Heart Institute of Sheba Medical Center — with collaboration of the Endocrinology Institute — visualized exactly what happens inside the body when the wrong foods for a healthy heart are eaten. He found that foods with a high glycemic index distended brachial arteries for several hours.
Elasticity of arteries anywhere in the body can be a measure of heart health. But when aggravated over time, a sudden expansion of the artery wall can cause a number of negative health effects, including reduced elasticity, which can cause heart disease or sudden death.
Time to skip the wedding cake?
“It’s very hard to predict heart disease,” says Dr. Shechter, a fellow of the American College of Cardiology and the American Heart Association. “But doctors know that high glycemic foods rapidly increase blood sugar. Those who binge on these foods have a greater chance of sudden death from heart attack. Our research connects the dots, showing the link between diet and what’s happening in real time in the arteries.”
Like the uncomfortable medical warnings on packets of cigarettes, this new research could lead to a whole new way to show patients the effects of a poor diet on our body.
Using 56 healthy volunteers, the researchers looked at four groups. One group ate a cornflake mush mixed with milk, a second a pure sugar mixture, the third bran flakes, while the last group was given a placebo (water). Over four weeks, Dr. Shechter applied his method of “brachial reactive testing” to each group. The test uses a cuff on the arm, like those used to measure blood pressure, which can visualize arterial function
in real time.
The results were dramatic. Before any of the patients ate, arterial function was essentially the same. After eating, except for the placebo group, all had reduced functioning.
All roads lead to the endothelium
Enormous peaks indicating arterial stress were found in the high
glycemic index groups: the cornflakes and sugar group. “We knew high glycemic foods were bad for the heart. Now we have a mechanism that shows how,” says Dr. Shechter. “Foods like cornflakes, white bread, french fries, and sweetened soda all put undue stress on our arteries. We’ve explained for the first time how high glycemic carbs can affect the progression of heart disease.” During the consumption of foods high in sugar, there appears to be a temporary and sudden dysfunction in the endothelial walls of the arteries.
Endothelial health can be traced back to almost every disorder and disease in the body. It is “the riskiest of the risk factors,” says Dr. Shechter, who practices at the Chaim Sheba
Medical Center — Tel Hashomer Hospital. There he offers a treatment that can show patients —
in real time — if they have a high risk for heart attacks. “Medical tourists” from America regularly visit to take the heart test.
The take-away message? Dr. Shechter says to stick to foods like oatmeal, fruits and vegetables, legumes and nuts, which have a low
glycemic index. Exercising every day for at least 30 minutes, he adds, is an extra heart-smart action to take. Source ScienceDaily
For help eating lower carb and weight loss, listen to Dr. Heidi here.
Crofter’s Organic Superfruit Spreads are great for family’s on the organic, fair trade, health food train! Read on for my review and then find the fruit spreads at your favorite grocer.
I love a good Peanut Butter & Jelly sandwich made with my homemade peanut butter and grape jelly. I’ve never been too picky about jelly because we don’t use it very often (a jar lasts over a year). I was intrigued when I got an offer to sample an Organic Superfruit Spread. I love “organic” and “superfruit” so I quickly gave a YES, I want to sample this new spread!
Crofter’s Organic Superfruit Spreadsare authentically organic, from around the globe, four continents to be exact. Their four flavors contain a combination of ten super fruits and healthy doses of antioxidants.
North American blend: Classic Cranberry and Blueberry
South American blend: Exotic blend of Maqui Berry and Passionfruit
European blend: Old world Pomegranate and Black Currant
Asian blend: Bright blend of Yumberry and Raspberry
Crofter sent me four jars of superfruit spread. All the spreads are made with fair trade sugar and contain no artificial flavors or preservatives. They are loaded with natural antioxidants from over 10 fruits!
Crofter’s organic Superfruit Spreads are available in 11 oz. jars at an SRP of $4.99.All the varieties are blended with Morello Cherries and Red Grapes and organic Fair Trade sugar. They’re also 30 calories a tablespoon, which is 10 fewer than the regular supermarket fruit spreads.
Tasting: WOW… The first thing I noticed were the big chunks or whole berries in the fruit spreads. The fruit spreads are not sickly sweet like jelly or jams.
Each bite is a burst of flavor and really wakened my taste buds! There is a combination of tart, sweet, thick, fruity, super taste of cherries, berries and many more fruits. I don’t know what I expected but it was not the great whole fruity flavors!
I love three flavors very much. The Pomegranate and Black Currant was not my favorite and that really surprised me because I enjoy both fruits. I couldn’t handle how tart these were. I used all the spreads with Greek Yogurt, Oatmeal, Toast, Rice Cakes, English Muffins, waffles and of course PB&J sandwiches.
I have replaced the grape jelly and strawberry jams with the Crofter’s spreads. Check your Whole Foods Markets and other grocers for these wonderful healthy (antioxidant loaded) spreads!
P.S. This is an unpaid review for a product I received samples to try for my personal use. I only share good reviews for the products my family liked and we will use. Cheers!
Cilantro(Coriander leaves) used in many Asian ,Middle Eastern and Mexican cooking, does more than just enhance the flavor or presentation of the dish.Cilantro is nothing less a Wonder herb, rich in nutrients, with antimicrobial properties,health benefits such as controlling blood sugar, lowering cholesterol and fighting inflammation and free radicals.Above all cilantro facilitates the ability to remove mercury and other heavy metals from our bodies,how amazing is that?
Always add it towards the end of the cooking process to get the most of its taste and health benefits.A fresh herb Pesto sauce that requires no cooking is one of my favorite recipes with fresh cilantro.I always loved its sharp distinct flavor in any dish my mom used it in.I continue to devour it in my cooking whenever possible. Growing your own
You can easily grown your own cilantro from the coriander seeds and regularly enjoy the fresh herb.Take a look at Mona@Zaiqa’s lovely lush green Cilantro in the pot,learn some tips.
In this recipe I pair this fabulous herb with creamy coconut milk.Even though coconut milk is a high calorie food,the saturated fat in it is actually considered as good fat.Using it in moderation should do no harm to the body.
Ingredients
1 cup fresh cilantro,keep the tender top stems on along with the leaves
3/4 cup thin Coconut milk
1 lb Whole grain or multi grain pasta
1 Big clove garlic
1/2 a medium onion ,finely chopped
2 small green chillies
1/4 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon salt
1 teaspoon extra virgin olive oil
Method
Puree the cilantro with green chillies and 2 cups of water in a blender or food processor.keep aside.
To Cook the pasta ,fill a large pot three-quaters full of water and bring to a boil.
Add pasta to the boiling water and cook until al-dente(with a bite to it),8-10 minutes.Drain thoroughly.
Meanwhile heat oil on medium heat in a pan,add onion ,saute until translucent then add garlic and the other spices,after a minute or two ,stir in the coconut milk.Bring to a slow boil,mix in the pureed cilantro and cooked pasta.cook for a another minute.Turn off the heat.Serve warm.
I’m submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. This month’s secret ingredient is the Cilantro,the hostess of the month is Darlene of Blazing Hot Wok.
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The best part of the summers are the surplus gorgeous berries,melons and stone fruits brimming in the local markets,all at affordable prices.After picking your favorite kind of berries ,how do you use up these delicate fruit with short shelf life before spoiling?I say,make preserves that can go great on a toast ,biscuits or for baking. Or enjoy them whole in a cooling yogurt smoothie ,blend it in the Nature’s best drink,parfait,fruity pancakes or sprinkle over the morning bowl of cereal.
I’ve made bars before with whole oats,for this recipe I use ground oats and didn’t use any wheat flour keeping them gluten-free bars.With crumbly texture, blueberry filling and soft almond butter topping these were totally enjoyable.You could even use mangoes or plums or which ever fruit is in season in your part of the world.
I use Agave Nectar as a sweetener.Agave is extracted from the heart of the agave plant.It is a low glycemic sweetener,best suited for diabetics,as it is slowly absorbed in to the body preventing spikes in blood sugar..It is 25% sweeter than sugar,so you need less.The sweet mild taste is perfect for sweetening beverages,baking and as a multipurpose sweetener.Read more more other natural sweeteners with low GI in my post here.Agave is available in many natural food stores,I bought mine from Costco.
Recipe Ingredients For Blue Berry Filling
3 cups Fresh blueberries
1/4 cup water
1 tablespoon cornstarch mixed with 1 tablespoon water.
For Bottom Oatmeal layer
2 cups Whole rolled oats
1/4 cup Flax seed meal
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon Olive oil or vegetable oil
1 Organic egg (Vegans could replace with 1/2 cup applesauce or tofu)
1/4 cup Agave or 1/2 cup sugar
1/2 cup reduced fat milk or soy milk
For Top Almond Butter Layer
1/2 cup Almond butter
1/2 cup whole rolled oats
2 teaspoon Agave or 1 tablespoon sugar
*If you can’t use almond butter,use 1/2 cup roasted ground almonds,blend with 3-4 tablespoon of water to smooth paste .
Method
Prepare the filling by Cooking the berries and water,until bubbly and soft,then mix in the cornstarch dissolved in water,stir constantly until thickened.Let cool.
Grind the oats used in both the layers to a coarse mixture in a food processor or blender.Grind together then measure and use separately.Approximately 3/4th for the bottom layer and rest for the top layer.
Preheat oven to 350F. Grease a 8X8 inch baking dish with oil or line with parchment paper.
Mix the bottom layer in medium bowl,whip egg or tofu with agave or sugar,then stir in rest of the ingredients.Spread evenly on the bottom of the baking dish,next spread the blueberry filling.
In the same bowl mix the ground oats ,almond butter and sugar.Spread over the blueberry filling using a spatula or with fingers.
Bake in the middle rack of the oven,for about 25-30 minutes until the top is nice and brown.Cool completely and cut in to squares.Enjoy these nutritious bars with morning or evening cuppa tea or coffee .
Besides all the excitement that begins with June; graduations, vacations, weddings, we also remember Dad and the men in our lives. This had me thinking about other ways to show him love as well as encouraging him to take care of his skin and use healthy products that are good for him.
Skin care has been dominated by women for centuries but good skin and good health transcends gender. The pressure of beauty is now pushing men towards the once shunned beauty isle. And it’s not just men of a younger generation, but men who are in their 40’s and 50’s even 60’s are now asking their wives “what exactly are you putting on your face?” and “does it really work?”
For those men who have not embraced their metrosexual side and are not afraid to experiment a little, our lotions, crèmes, serums and no-soap cleansers are fragrance free and won’t leave him smelling like a vanilla rose garden. Crèmes are a good start for beginners to skin care. Wild Natural Beauty offers Refresh Natural Crème that’s packed with vitamin C. It’s great for rough spots on his elbows, hands, and feet. Even his face if he’s feeling really wild.
Even if Dad won’t be excited to unwrap a special collections assortment of beauty products, he may be willing to try one of our organic bar soaps or shower gels. Try giving him a Spice Bar Soap with woodspice and cinnamon or our Wild Natural Clean Bar Soap with tea tree essential oil, or perhaps Clear Organic Shower Gel. All of our bar soaps and shower gels are 100% organic.
We all want to hang onto youthful looking skin and find a healthy way to do it. Why choose a product with harsh chemicals if there was a safer alternative? Wild Natural Beauty’s wide assortment of skin care products is just as effective for men as they are for women. Wild Natural Beauty has a wide assortment of products that will still allow a man to smell like and feel like a man.
I’ve been trying to drink more water because I know water is a way to remove daily toxins from my body. Problem is, I get bored with water and forget to drink enough. That was before I tried samples of a new sparkling water from R.W. Knudsen Family, Sparkling Essence. I like the name, it makes water feel like a fun, healing, soothing tonic!
I chilled the cans the day they came in the mail (yes I was sent samples). My son couldn’t wait and tried the blueberry. Mistake #1, chill before drinking for best taste.
What makes this “water” special?
First - Zero Calories! I’ve been working on eating real food for maintaining my weight loss so it’s a plus to learn there are healthy yummy drinks with no sugar, carbs or calories.
As Americans consume more calories than ever before, it is important to understand that beverages are the leading culprit. Recent research from American Journal of Clinical Nutrition showed that cutting down on liquid calories had a stronger effect on weight loss than reducing calories from solid foods.
Sparkling Essence is:
A simple combination of sparkling
spring water infused with organic ingredients
Available in
Organic Lemon,
Organic Cucumber,
Organic Blueberry and
Organic Mint
The
organic ingredients are brewed in fresh spring water. Then the fruit is extracted leaving only the subtle flavor of the fruit without the sugar or calories.
When I opened the cucumber I could smell cucumber (the same with all the flavors) and I kind of expected the taste to be overwhelming. I was pleasantly surprised. I could taste the cucumber but it was very mild and didn’t overpower the water at all. It was wonderful and very refreshing.
My favorite was the cucumber ( could you tell yet!!!) even my 11-year-old son liked it. The lemon was also very good. I was surprised that I liked the lemon because I don’t like lemons in any form or fashion. I can drink the mint but it was not one I would buy regularly. The blueberry was a bust for me. I did not like it.
I will keep a supply of the cucumber and lemon waters.
Sample ingredient list: INGREDIENTS: CARBONATED
SPRING WATER,
ORGANIC BREWED LEMON EXTRACT,
ORGANIC NATURAL CUCUMBER EXTRACT,
ORGANICLEMON JUICE CONCENTRATE, CITRIC ACID.
Essences are packaged in 10.5-ounce slim cans, sold individually and in 4-pack carriers and will be available in grocers nationwide starting in June.
The SRP is $3.79- $3.99 per 4-pack. They are available at Whole Foods Markets and will be added to many other Grocers.
Check R.W. Knudsen Family for stores in your area that have the Sparkling Essence water.
Note: This is my personal review based on my use of the Sparkling Essence Water. I am not a rep for the company or paid, I did receive samples of the product. Whole Food Vitamins
This sensational pudding like tart is local confection of a charming small town in Derbyshire(England),can easily be put together with a fruity filling over shortcrust pastry shell and topped with sponge-like filling with ground almonds(Frangipane).Baked to perfection this is an absolutely succulent fruit and nut tart…er…pudding.
I used my home made plum Jam for the fruit filling and honestly I prefer mildly sweet desserts,hence had to reduce the sugar from the suggested recipe.This dessert is mildly sweet ,as the home made Jam is was also low sugar, add a little more sugar if desired.Adding cocoa to the pastry crust isn’t very traditional,but I decided to slip in some ,for a touch of chocolate to the tart.Also for those on No eggs diet, these can be baked without eggs,check the recipe for the substitutions.
Recipe
Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin
You’ll Need
One quantity shortcrust pastry (recipe follows)
250ml (1cup (8 US fl. oz)) jam (I used home made Plum Jam)
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds
Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it’s overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the center and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.
Preheat oven to 200C/400F.
Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.
The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm or cold with sliced fresh fruit
When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum) For Cocoa Short Crust Pastry Dough Ingredients
1 cup all purpose flour
1/2 cup Whole wheat flour
1/4 cup unsweetened cocoa powder
1 tablespoon sugar
2 organic egg yolks(exclude the eggs for eggless crust substitute with a tablespoon extra oil or butter)
2 tablespoon cold butter
3-4 tablespoons cold water
1/2 teaspoon almond extract or use 1 tablespoon of Orange blossom water
Method
Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes
For Frangipane
Prep time: 10-15 minutes
Ingredients
3 Organic eggs (or use 2 tablespoon of cornstarch for egg less frangipane + 1 cup of Tofu)
1/2 teaspoon almond extract or 1 tablespoon orange blossom water or rose water
3/4 cup(125g) ground almonds
1 tablespoon Sugar(add a tablespoon more for little more sweetness)
1 tablespoon softened butter
2 tablespoon(30g) all purpose flour
Cream butter and sugar together for about a minute or until the mixture is primrose in color and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow color.
Peak in to many more delectable variations of this Tart..er..pudding at the Daring Bakers Blogroll
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Pesticides
…on our food, even after washing;
…in our bodies, for years;
…& in our environment, traveling many miles on wind, water and dust.
The average child gets 5+ servings of pesticides in their food and water each day.
The pesticide Atrazine is so toxic it is banned in Europe, but it is used so widely in the U.S., that it is found in 71% of the U.S. drinking water.
Currently, over 400 pesticides can be legally used in the U.S. For example, apples can be sprayed up to 16 times with 36 different pesticides. None of these chemicals are present in organic foods.
According to the US Department of Health and Human Services, organophosphate pesticides (OP) are now found in the blood of 95% of Americans tested, and the levels are twice as high in blood samples taken from children. Exposure to OPs is linked to hyperactivity, behavior disorders, learning disabilities, developmental delays and motor dysfunction
What’s On My Food? is a searchable database designed to make the public problem of pesticide exposure visible and more understandable.
How does this tool work? We link pesticide food residue data with the toxicology for each chemical, making this information easily searchable for the first time.pesticides are a public health problem requiring public engagement to solve.
Use the tool, share it with others: we built it to help move the public conversation about pesticides into an arena where you don’t have to be an expert to participate.
At Pesticide Action Network (PAN), we believe that pesticides are a public health problem requiring public engagement to solve. We want you to have the information you need to take action on pesticides. What’s On My Food? builds on PAN’s 27-year tradition of making pesticide science accessible.
Well, it has been a while since my last post and for that I do apologize. As the weather warms up, my work load seems to increase (and not in that fun vacation sort of way, at least not yet!). But nonetheless, today marks the last of the vitamin series - vitamin K. Vitamin K was discovered back in 1929 and was first synthesized in a lab in 1939, so why is it that in 2009 so few people know anything about it?
Without sounding too much like a broken record, vitamin K is also the generic term for a group of compounds; the two natural forms being K1 and K2. (There are 3 more synthetic forms) K1 is also known as phylloquinone and comes from plants and is very biologically available. K2 is a family of menaquinones and are produced by bacteria, including those that live in your gut.
So, what’s the big deal about vitamin K? The biggest, perhaps most important job is its role in blood coagulation. (It works with prothrombin and other proteins to cause coagulation) It also plays a role in bone metabolism which may help to prevent osteoporosis. SCIENCE ALERT: Both of these functions have to do with vitamin K’s role as a co-factor for gamma-glutamyl carboxylase (the enzyme that catalyzes the conversion of bound glutamate (Glu) to gamma-carboxyglutamate (Gla) and the binding of calcium ions to the Gla giving it bioactivity - also known as the “vitamin K dependent glutamate gamma-carboxylation reaction”).
The lack of vitamin K seems to lead to a higher incidence of calcified atherosclerotic plaques - not good. And newer research is looking into vitamin K’s role in neuronal survival and its potential in the treatment or prevention of Alzheimer’s.
Are you wondering “where can I get this wonderful vitamin”? Good, the best sources are green leafy vegetables like broccoli, kale, spinach, turnip greens, asparagus, and cabbage. Vitamin K, as an oil soluble vitamin, is also found in canola, soybean and olive oil. The recommended daily intake varies depending on age and gender, but is generally between 65 -120 micrograms per day. Most of us have no problem getting this amount from our diet, but those who are on a highly restricted diet, or are on sulfa drugs may need to supplement. Those who are on anticoagulant drugs should watch their intake of vitamin K containing foods, as vitamin K can interfere with their medication (make sure to talk to your doctor!).
So, we’ve covered the world of vitamins (sort of in the “Reader’s Digest” kind of way) and I hope it makes you feel more comfortable about what you need, in what quantities, and why you need them. July is another crazy month for me at my job (and my committee work, and vacation, etc.) but I will try to get at least of couple of posts in. Please let me know what you want to learn about next - I’m open to ALL suggestions, so don’t be afraid to ask!
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FDA Warns Consumers Not to Eat Nestle Toll House Prepackaged, Refrigerated Cookie Dough
Nestle Voluntarily Recalls all Varieties of Prepackaged, Refrigerated
Toll House Cookie Dough
The U.S.
Food and Drug Administration and the Centers for Disease Control and Prevention are warning consumers not to eat any varieties of prepackaged Nestle Toll House refrigerated cookie dough due to the risk of contamination with E. coli O157:H7 (a bacterium that causes food borne illness).
The FDA advises that if consumers have any prepackaged, refrigerated Nestle Toll House cookie dough products in their home that they throw them away. Cooking the dough is not recommended because consumers might get the bacteria on their hands and on other cooking surfaces.
Retailers, restaurateurs, and personnel at other food-service operations should not sell or serve any Nestle Toll House prepackaged, refrigerated cookie dough products subject to the recall.
Nestle USA, which manufactures and markets the
Toll House cookie dough, is fully cooperating with the ongoing investigation by the FDA and CDC. The warning is based on an ongoing epidemiological study conducted by the CDC and several state and local health departments. Since March 2009 there have been 66 reports of illness across 28 states. Twenty-five persons were hospitalized; 7 with a severe complication called Hemolytic Uremic Syndrome (HUS). No one has died.
E. coli O157:H7 causes abdominal cramping, vomiting and a diarrheal illness, often with bloody stools. Most healthy adults can recover completely within a week. Young children and the elderly are at highest risk for developing HUS, which can lead to serious kidney damage and even death.
Individuals who have recently eaten prepackaged, refrigerated
Toll House cookie dough and have experienced any of these symptoms should contact their doctor or health care provider immediately. Any such illnesses should be reported to state or local health authorities.
The FDA reminds consumers they should not eat raw food products that are intended for cooking or baking before consumption. Consumers should use safe food-handling practices when preparing such products, including following package directions for cooking at proper temperatures; washing hands, surfaces, and utensils after contact with these types of products; avoiding cross contamination; and refrigerating products properly.
For more information on safe food handling practices, go to http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm109899.htm.
Consumers who have additional questions about these products should contact Nestle consumer services at 1-800-559-5025 and/or visit their Web site at www.verybestbaking.com.
Oozing with healthful recipes Health Nut completes a year this month.My mission here was to get the message of out about nature’s best foods that heal,encourage more variety in diet ,look for alternatives for food intolerance or restricted diets.So far so good,I see this a beginning to my life long commitment to a take care of a gifted good health.I must thank all my visitors for the encouragement and the thoughtful rewards that keeps me going.
The Cherry Blueberry Crumble seemed to be a perfect dessert to celebrate the first blogiversary of Health Nut.
Adapted from a an inspiring Baker,Deeba@PassionateAboutBaking,this simple dessert is the best way to enjoy the berrilicious season.
Health Nut Challenge
I would love to go a step further with my purpose here ,by a food event that encourages healthy eating and cooking with variety of foods.Health Nut Challenge calls all the cooking enthusiasts to participate in this exciting event and share their creative recipes.To begin with,the first challenge is to cook a “Well Balanced 3 course meal”.
What’s a Well-Balanced Meal?
A healthy meal prepared with wide variety of different foods from five main food groups.A Well-balanced diet helps in optimal growth,development and maintenance of our bodies.
The five main food groups include : Carbohydrates or grain group -Includes food from wheat, rice, oats, cornmeal, barley or another cereal grain.Choose whole grains over the refined grains. Proteins or Meat&Beans Group -All foods made from meat, poultry, fish, dry beans or peas, eggs, nuts, and seeds are considered part of this group. Trim excess fat from meats and choose healthier cooking methods like baking or grilling over deep frying. Dairy Group - Milk ,yogurt and cheese should be fat-free or low-fat.Look for alternative sources of calcium if lactose-intolerant. Fruit and vegetables Group - We need at least 5 serving of these every day.Eat more variety. Fats and Oils Group -Vegetable oils contain essential fatty acids unlike the saturated fats like butter or shortening or margarine. See the chart of limitations of fats with age and sex.
Read here more information on Food pyramid and steps of healthy eating.
Vegan,Vegetarian or Non-Vegetarian all entries are acceptable in the Challenge as long as the meal adheres to the rules and guidelines below :
1.Prepare a totally satisfying well-balanced three course meal,keep it simple and combine your favorite foods which your family would love to eat.
First Course Appetizer or Soup or Salad:Use good amount of fresh vegetables.Can also include lentils\legumes or Tofu or low fat\lean meat* or seafood
See some of the soups and salads posted on Health Nut.
*Low-fat\Lean meat or poultry ,includes Lean beef,low-fat chicken ,goat,lamb or turkey.Exclude unhealthy meats like Pork.
2.Limit one entry per blog .Use the logo and link back to this post .Mail me your entry with following details by August 20 2009 to email address YasmeenHealthnut[at]
gmail[dot]com :
**Your Name and blog\Website(if you have one)
**Recipe link(Non-bloggers include the complete recipe)
**A Picture of all the 3 courses together
**Your Location
Not to worry about perfect presentation of food,focus on the nutrition.
Here is an example of a well-balanced 3 course meal.
Appetizer : Vegetable Cutlets Similar to the Fish vegetable cutlets,made with just vegetables(potatoes,peas,carrots and broccoli),hint of spices and herbs.
Main course: Edamame Almond Mint Brown rice Pilaf\Pulov similar to the Vegetable Pulov,in this entree I used brown rice ,Edamame(soybeans) ,mint and nuts.
Dessert : Tofu Berry pudding ,a blend of summer’s best berries and silken tofu,a recipe inspired by Sunshinemom@Tongueticklers
3.In celebration of the first anniversary of the blog,I’m giving away a $25 gift certificate to one lucky winning recipe with most nutritious 3 course meal.
Get thinking and Cooking Healthy! I’m excited to see what the creative foodies can dish up for this Challenge.
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Remember this post in which I talked about ,how the switch from white to brown rice can be a little challenging for the taste buds after getting used to the fluffiness of the white rice.Thanks to my sis-in-law who suggested me to cook both white and brown rice together,to get the best of both ,fluffy and nutty at same time plus the benefit of a whole grain.Now I can eat brown rice more often than ever before.The cooking time is slightly longer than white rice,and soaking the rice for 15-20 minutes before cooking can lessen the cooking time.
Or a soup like this combined with greens and vegetables is great for including brown rice in your diet.The sesame twists makes a nice crunchy accompaniment to the soup.
Radish greens is again one of those completely edible greens which should never ever be thrown away.The nutritious soup with radish greens is off to this week’s Blogger Secret Ingredient(BSI) Assignment :Greens.
Recipe :Radish Greens Brown rice Soup Serves 2-3 Ingredients
1 bunch(about 3 cups) Radish greens ,washed and chopped
4-5 small red radishes or 1 medium white radish,chopped
2 medium green chillies
3/4 cup brown rice,uncooked
pinch of turmeric
1 big clove garlic,chopped
1/4 teaspoon each of coriander and cumin powder.
1 tablespoon Extra virgin olive oil
1 tablespoon lemon juice,freshly squeezed
3/4 teaspoon salt
Method
Wash and soak brown rice for 30 minutes.Drain.
Bring 2 cups of water to a boil ,add salt and soaked brown rice.Cook until soft.
Meanwhile heat oil on medium heat,saute garlic until lightly brown and aromatic.Add the radish,radish greens,green chillies and rest of the spices.Cover and cook until radish is soft and cooked through.Mix in the cooked brown rice,blend the mixture to a smooth sauce with a cup of water.Simmer the soup for another minute or two.Serve warm with sesame twists.
Recipe: Sesame Twists Ingredients
1 cup whole wheat flour
1/2 cup all-purpose flour
1 Organic egg,divide(reserve 1 teaspoon for brushing over the dough)
2 tablespoon extra virgin olive oil
[or use 1 tablespoon butter at room temperature + 1 tablespoon of oil]
2 tablespoon milk
1 tablespoon sesame seeds
Method
Preheat Oven to 350F.
Sift flours,salt in a bowl.Add the oil ,egg and milk to make a firm dough.Knead briefly on a lightly floured work surface until smooth.
Sprinkle paprika over floured surface;roll out the dough on it to form a square slightly larger than 20cms.Trim edges neatly.
Brush dough with reserved egg mixture;Sprinkle the sesame seeds over the top.Cut the dough in half,then cut into 10-cm sticks about 1 cm wide.
Twist sticks;place on baking sheets.Lightly press the ends of the sticks down so that they do not untwist during baking.
Bake for 15 minutes or until lightly browned and crisp.Cool briefly on baking sheets,then serve warm.Or,cool completely and store in air tight containers for up to 5 days.
While this soup fulfills 2 of 5 daily recommended servings of fruit&Vegetables,a nourishing fruit drink like Fruit2day provides a whopping 2 serving of fruit in each bottle(6.75 ounce)! Fruit2Day ,a new way to eat fruit.
Mine is a fruit loving family,we love fruit any time of the day after any meal.I’m picky about fruit drinks,anything artificial or sweetened with corn syrup or fructose is not for me.Fruit2day promises a whole new way to eat or should I say “drink” the fruit.Made with real fruit bits,rich puree and splash of natural juice,the drink has made it into my family’s diet. The little chunks of fruit give you the feel of eating a fruit while drinking it too.Mr.Healthnut thought it was rich like a smoothie ,totally suitable after his workouts and my little fruit monsters slurped it to the last drop .
Find these sleek bottles in your grocery stores or natural food stores.Available in 4 delicious blend of fruits.With no sugar added the drink is packed with Vitamin C(antioxidant).Each bottle of Fruit2day packs has two servings of fruit and only 110 - 120 calories, depending on the flavor.Its as portable as a fruit snack can be ,carry it at work ,school or long drives,also makes a perfect thirst quencher after summer’s adventures.
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Dr. Heidi Dulay is a big believer in livin’ la vida low-carb
Whether the medical and nutrition community wants to admit it or not, the fact is there are a lot of practitioners out there who are helping their patients with weight loss and health issues with a low-carb nutritional approach. While they may not always describe it like that, when you take a good hard look at the plan, it’s totally low-carb. Today we have an interview guest who is not only unashamed of calling her program low-carb, but willingly shares how to make your low-carb lifestyle even better.
You’ll hear Dr. Heidi discuss the peculiar way she stumbled on to low-carb, the changes she has seen in the health of the people she has placed on this diet, the dangers of statin drugs, the impact of books by Gary Taubes and Michael Pollan on the work she does, what is good about saturated fat, and why grass-fed beef is so much better than the industrialized, corn-fed ones that dominate the modern food supply.
It’s over an hour-long discussion of delicious low-carb living!
Listen and you will see why I love Dr. Heidi and what she has taught me and my family about REAL FOOD!!! Listen here Jimmy Moore and Dr. Heidi
Potato salad never looked so gorgeous before,I was overwhelmed to see this kaleidoscopic salad at Veggie belly.Causa is a Peruvian layered salad served as an appetizer,made using a variety of potatoes and other vegetables.
I stacked mine with pretty much what I had in hand.The tomato layer is the spiciest and rest of the layers are mildly flavored.And unbelievably I didn’t buy any special mold , but reused the tall Pringle can,halved it for an open end on both sides,the smooth interior worked out very well for a mold.
Thanks to Veggie Belly I learned to stack a potato salad with a wholesome makeover :>
Makes 4 stacks about 8inches tall & 4inches wide
Spicy tomato Layer Ingredients
4 plum red tomatoes,chopped
1/2 teaspoon chili powder
pinch of turmeric
2 clove garlic,chopped
1 tablespoon chick pea flour(besan)
1 teaspoon coriander powder(Dhania)
1/2 teaspoon salt
1 teaspoon extra virgin olive oil
Method
Heat the oil on medium heat,add the garlic ,after few seconds add the chopped tomatoes and spices.cover and cook until tomatoes are tender,about 10 minutes.Season with salt,then stir in the flour,keep stirring until completely mixed and cook for another 6-7 minutes until mixture is thicken.Allow to cool.
Vegetable Layer 1 White potatoes
boil or bake 1 big or 2 medium potatoes, until cooked through.Peel and mash,season with salt and pepper.keep aside. Vegetable Layer 1 -Purple Cabbage
Finely chop or coarsely grind in a food processor 2 cups of cabbage .
Vegetable Layer 2- Edamame
coarsely grind 2 cups cooked edamame ,mix with teaspoon of lime juice.
Vegetable Layer 3 -Sweet Potatoes
Boil or Bake 1 big or 2 medium sweet potatoes ,peel ,mash, season with salt and mix with some spices like coriander powder if desired.
To Assemble the layers
Place the mold on a serving plate.Assemble them in any order but make the top and bottom layer as a layer of potato or a firm layer.Take the about a 2 tablespoon of sweet potato and spread on the bottom.Over this spread 2 tablespoon of edamame,gently press down each layer.Next spread 2 tablespoon of cabbage ,then 2 tablespoon of white potato and finally the spicy tomato layer.
To unmold,slowly lift the mold ,don’t panic if the stack doesn’t unmold smoothly,as it happened with mine,lightly push it down on to the plate.Serve with some sprouts or Veggie belly’s creamy avocado dressing.I figured this salad also made a good dip with baked chips.
This Unusually healthy Potato salad is now a part of Weekend Herb Blogging #188,host this week is Graziana at Erbe in Cucina(Cooking with Herbs)
I’ve noticed some trends in food over the last few years that seem to be accelerating this year. Folks have been taking a fresh look at what it is they eat, where it comes from, and how it is grown and produced. Locally grown produce is seeing a huge push these days, as we look for fruit and produce that is more wholesome, nutritious, safe, and flavorful. Based on the sales of garden seed and basic gardening supplies and tools here at Gourmet Seed International, it would seem as though people are turning to home grown more than ever. My guess is that the shaky economy is only adding impetus to the already growing desire for better, healthier food.
One of the areas seeing a lot of growth these last months has been in home sprouting, as can be attested by the rapid growth of sales of seed for sprouts and sprouting supplies. Given the ability for most anyone to grow their own sprouts, easily and economically, and the incredible nutritional value they represent, this is not really surprising. Sprouts represent a great opportunity to ‘grow your own’ for nearly anyone, even those in small apartments and other city dwellers with little to no growing space. Sprouts also come to crop quickly, and are great for those who are on the go, as they can time their crops to grow and harvest when they are going to be home, and simply suspend their sprouting while they are extra busy or out of town.
An ‘off-shoot’ (sorry for the pun) of the sprouting movement has been increased attention to microgreens. Briefly, microgreens are grown in soil, a bit longer and larger than simple sprouts. Where sprouts are just that, barely germinated and sprouted from the seed’s shell (often still attached), microgreens are grown a bit longer, typically harvested within two weeks, and will have at least the first set of leaves, the cotyledons, and possibly the first set of true leaves, as well.
Microgreens have many of the nutritional benefits of sprouts, and some additional ones as they will have begun to pull up some of the trace elements from the soil. From a food standpoint, many find them to be much more palatable than sprouts, which for some varieties can have an unfamiliar crunchy texture and intense flavors. However, microgreens come in a more familiar salad greens form, and yet delightfully can have more flavor than fully grown crops. For this reason, microgreens have enjoyed huge success in many high-end restaurants and gourmet markets.
I recently came across an excellent book on everything to do with microgreens. Published by Gibbs-Smith, “Microgreens A Guide to Growing Nutrient-Packed Greens” is everything you need to know, from starting your own production to some very fine recipes from West Coast chefs. Suitable for small spaces, even a simple windowsill, microgreens are a very approachable crop for nearly anyone to try, and this book covers it all: materials, cultivation, description and uses of different crops, composting techniques, recipes, and other resources.
Hi-Tech Pharmaceuticals, Inc. Issues Nationwide Recall of All Lots of Stamina-Rx Dietary Supplement Products
Contact:
Joseph P. Schilleci, Jr.
(205) 968-5300
Hi-Tech Pharmaceuticals, Inc. (“Hi-Tech”), 6015-B Unity Dr., Norcross, GA 30071, announced today that it is conducting a nationwide voluntary recall of the company’s product sold under the name Stamina-Rx.
On May 1, 2009, Hi-Tech was notified by the Food and Drug Administration (FDA) that FDA’s lab analysis of one lot of Stamina-Rx samples found that the product contained the undeclared ingredient − benzamidenafil − a Phosphodiesterase Type 5 (PDE5) inhibitor. The lot number found to contain benzamidenafil is Lot 08141578, Exp. 9/10. Benzamidenafil is in the same therapeutic class of active pharmaceutical ingredients that include the PDE5 inhibitors sildenafil, tadalafil, and vardenafil, that are FDA-approved for the treatment of erectile dysfunction (ED). Benzamidenafil is not FDA-approved, and poses a threat to consumers because benzamidenafil may interact with nitrates found in some prescription drugs (such as nitroglycerin) and may lower blood pressure to dangerous levels. Consumers with diabetes, high blood pressure, high cholesterol, or heart disease often take nitrates and may be most susceptible to adverse effects from this product.
Stamina-Rx is sold predominantly in health food and drug stores nationwide. The product is sold in 10, 30, and 40-tablet bottles and in 2 and 6-tablet blister packs.
In addition to the one lot described above, Hi-Tech is recalling all other lots of Stamina-Rx because it is an unapproved new drug and misbranded new drug in violation of the Federal Food, Drug and Cosmetic Act (the Act). FDA notified Hi-Tech that, based on certain labeling claims made by the firm, Stamina-Rx is a drug as defined in the Act. Stamina-Rx is not generally recognized as safe and effective for use under the conditions prescribed, recommended, or suggested in its labeling. The labeling at issue was not on bottles of Stamina-Rx, but was contained in certain web-based and print media.
Hi-Tech has been under a Consent Decree of Permanent Injunction with FDA since September 23, 2003. In accordance with the Decree, FDA determined that additional corrective actions were necessary for Hi-Tech to achieve compliance with the Act and the Decree and therefore, on May 1, 2009 FDA ordered Hi-Tech to recall all lots of Stamina-Rx to the consumer level.
Customers who have this product in their possession should stop using it immediately. Any adverse events that may be related to the use of this product should be reported to
Hi-Tech Pharmaceuticals, Inc., Norcross, GA 30071 at toll-free 1-888-855-7919 from 9:00 AM - 5:00 PM EST.
The public is encouraged to submit a report of any serious adverse events that occur with the use of Stamina-Rx to FDA’s MedWatch Adverse Event Reporting program online at [www.fda.gov/MedWatch/report.htm] or by phone [1-800-FDA-1088] or by returning the postage paid FDA form 3500 [which may be downloaded from www.fda.gov/MedWatch/getforms.htm] by mail to MedWatch, 5600 Fishers Lane, Rockville, MD 20853-9787 or fax [1-800-FDA-0178].
[Posted 06/16/2009] FDA notified consumers and healthcare professionals to discontinue use of three Zicam Nasal Gel/Nasal Swab products sold over-the-counter as cold remedies because they are associated with the loss of sense of smell that may be long-lasting or permanent.
Since the introduction of Zicam Cold Remedy Nasal Gel to the market in 1999, FDA has received more than 130 reports of anosmia associated with the use of Zicam zinc-containing intranasal products. The reports vary. Many people state that the loss of
sense of smell occurred with the first dose of the Zicam product, although some people report it happened after later doses. The loss of
sense of smell may be long-lasting or even permanent in some people.
Loss of the
sense of smell may cause serious problems, such as failing to smell smoke, a gas leak, or spoiled food. Also, loss of the
sense of smell is often linked with a loss of the sense of taste. People who cannot taste could unintentionally eat spoiled food and not appreciate flavors, and lose much of the pleasure of eating.
People who have experienced a loss of
sense of smell or other problems after use of the affected Zicam products should contact their health care professional.
The loss of
sense of smell can adversely affect a person’s quality of life, and can limit the ability to detect the smell of gas or smoke or other signs of danger in the environment.
A healthy diet can be the most important factor in building, supporting, maintaining, and also improving vision. While there is no single diet that is best for everyone, experts agree that
a healthy diet high in vegetables is essential for eye health. Choose to make every meal an opportunity for enjoying more vegetables (preferably organic). Steam, stir fry, or simply eat them raw.
Get plenty of dark, green leafy vegetables like spinach, kale, collards and chard in your body. Beyond dark greens, go for colored vegetables, including carrots (orange), squash (yellow), beets (red), and red cabbage (purple). Colors indicate phytonutrients, many of which are antioxidants and eye-specific nutrients capable of providing super nutrition for your eyes. Fruits can help vision, too. Select dark fruits that are high in
antioxidants like blueberries and blackberries, as well as dried fruits like raisins and prunes.
Drink carrot juice and fresh organic vegetable juices:
You likely have heard that carrot juice is good for the eyes. Carrot juice works extremely well for this purpose, partly by providing large amounts of provitamin-A beta-carotene. Get a quality juicer and make at least 16 oz of juice every day. While you’re making carrot juice why not add some beets, parsley greens, spinach leaves, celery stalks, or cucumber pieces into the mix?
Fresh vegetable juices truly are the #1 way to improve vision. After my 5 day juice fast my vision improved so much that I was able to stop wearing glasses and used just reading glasses sometimes.
Take antioxidant nutrients :
Antioxidants include vitamin A, vitamin C, and vitamin E. Other
antioxidants needed for ocular health include beta-carotene, alpha-carotene, lycopene, and other carotenoids, such as
lutein and zeaxanthin. I take a whole food supplement from Whole Food Nation.
A well-publicized six-year study conducted by the National Eye Institute (NEI) of the National Institutes of Health (NIH) concluded that carotenoids, including lutein and zeaxanthin are highly effective at preventing free-radical damage in eye cells and strengthening eye cell membranes (Archives of Ophthalmology 125: 1225-32, Sept. 2007). The researchers found that
lutein and zeaxanthin protect the eye by absorbing blue light that can damage the macula. NEI’s study confirms what many studies have previously concluded: antioxidant carotenes powerfully protect and support eye health.
Superfoods for stronger vision:
For boosting core nutrition that supports excellent vision, the best foods are superfoods. Superfoods include chlorella, spirulina, nutritional yeast, chia seeds, and other foods. Superfoods provide greater quantities of nutrients than are typically found in foods. For example, chlorella provides a large amount of chlorophyll, but also offers essential fats, nucleic acids (DNA and RNA), and vitamins. The latest SuperFood I’ve added to my daily meals is Rice Bran from Whole Food Nation. (I give it to my dogs as well)
After I used the Pops for a few months my vision improved enough that I didn’t need glasses. I think it was the fruits and veggies that made a difference. Whatever it was, I was happy to see better, especially since Glaucoma runs in my family. My mom was blind at age 60.
How do you like your pizza? With 4 cheese topping, or vegetables & cheese ,or veggie ,meat & cheese combo?. I like mine with generous topping of vegetables with cheese to a minimum,by generous I don’t mean loads that will the soak the pizza wet.I mean more variety and preferably garden fresh vegetables.
Whether Chicago style deep-dish crust or New york style thin crust,adding whole grains to the crust is eating smart.If not completely whole grain ,half whole grain and half all-purpose flour is better than an zero fiber crust.
And flavor as per your taste buds,while some of us like it mild with no spices then there are others who like it all spiced up like this Chicken Tikka pizza,which reminded of the pizzeria in my hometown that we always loved to eat out during the good-old college years.Fast forward 8 years I can bake my own pizza ,I first tasted this specialty pizza at Giuseppe’s,that intimated me to top with variety of fresh veggies.Customized with my favorite ingredients I present this fresh-from-the-oven pizza,for a fun family pizza night.
Bon Appetit! Recipe Ingredients For Dough
2 1/2 cups Whole Wheat Flour
1 tablespoon Flax seed meal/ground flax seed
1 active dry yeast pack,about 1 1/2 teaspoon
1/4 tsp sugar
1 tablespoon Extra Virgin Olive oil
1 cup warm water
3/4 teaspoon Salt For the Topping
1 tablespoon Extra virgin olive oil
1 cup spinach
1 cup of vegetables ,I used combination of Chopped broccoli and sliced Mushrooms
1 Ripe medium tomato,sliced
1 small Onion,sliced
1 cup Italian Pizza Sauce
1 teaspoon chili flakes
Handful of fresh basil leaves,torn in pieces
1/2 cup partly skimmed mozzarella cheese,shredded
Method Prepare the dough
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flour,salt and flax seed meal. Add the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 1-2 hours. Prepare topping
Wilt the spinach by cooking about 1-2 minutes in boiling water.drain and squeeze out excess water from the spinach.Keep aside for topping.
Mix rest of the vegetables & basil except the tomatoes in a bowl with a tablespoon of olive oil and chilli flakes.Keep aside Bake
Preheat oven to 450F.
Turn out the dough on to a lightly floured surface,knead lightly.Roll and press out to a round pizza about 10-12 inches,place on the baking tray or pizza stone.
Spread the sauce over pizza base to withing 1cm of the edge.Sprinkle the vegetable mixture,wilted spinach,cheese and tomato slices all over.
Place in the middle rack of the oven and bake for 20-25 minutes until crust has risen and is golden and the cheese has melted.Cut in wedges and serve warm.
I’m on leafy green spree these days,cooking with different greens, besides the green I consider usual ,the spinach.After cooking with bitter mustard greens ,kale’s taste was mild ,almost like spinach only richer in fiber.Nutrition-Wise Kale is little more rich in Calcium,iron and Vitamins.Its impressive list of health benefits is reason enough to eat them very often.Equally applaud able are benefits of barley.The digestive goodness of barley is also mentioned in Prophetic Medicine.
With warming spices ,Kale-Barley soup makes a nourishing meal in itself that’s ready in under 30 minutes.
Ingredients
1 cup Barley,hulled
2 cups kale,rinsed and chopped
3 cups vegetable stock or water
1 tablespoon Extra virgin Olive oil
1 medium Onion,peeled and chopped
1 medium ripe tomato,chopped
2 cloves garlic,peeled and chopped
1 teaspoon cumin(zeera powder)
1/2 teaspoon chili powder or freshly ground black pepper
Pinch of turmeric
1/2 teaspoon salt
Method
Saute onions in a skillet until translucent,add the garlic after a minute,add the spices;saute another minute until aromatic.Now add tomatoes,cook until soft about 5-6 minutes then mix in the stock.Bring to a boil,add the barley ,salt and Kale;cover and cook 15-20 minutes until barley is soft and cooked through.Serve warm.
This leafy green soup is off to Lisa’s No croutons required food event,hosted this month Jacqueline@TinnedTomatoes
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Biossential Nutrition, a distributor and retailer of only the highest quality vitamin supplements, recently added a new product to their exclusive line of dietary supplements, Complete Multi + Green Foods and Antioxidants.
Complete Multi+ is a comprehensive daily multivitamin mineral supplement that offers many exceptional health benefits with over 50 health promoting ingredients. The product was designed to address the shortcomings of most daily multi vitamins found in grocery stores by offering a complete formula made with highest quality, all-natural ingredients in forms that the body will actually absorb and utilize.
Biossential Nutrition designed Complete Multi+ because they want to offer consumers a better choice in the daily multi vitamin market, as many consumers are unaware that most cheaper multivitamins found in stores contain lower grade, man-made synthetic ingredients that are not absorbed very well by the body. In addition, most of these cheaper multivitamin formulas do not offer green foods, important antioxidants, and digestive enzymes that assist the body in absorbing all of the nutrition contained in the formula. These additional ingredients that Complete Multi+ provides gives the body well-rounded, daily nutrient, green foods, and antioxidant support that is important for optimal health benefits.
A $5 discount off the retail price of $34.99 is being offered to Health Foods Blog readers who would like to try the product, so visit Biossential Nutrition’s website today at www.biossential.com or by using the link below for more information about Complete Multi + Green Foods and Antioxidants and to take advantage of this special offer! To redeem this offer, simply enter coupon code HFB5OFFMULTI during the checkout process. Limited time offer expires 07/30/2009, so order today!
Summer’s here and so is the craving for frozen delights.The all-natural fruit Ice Pop with no artificial colors is the best thirst-quenching treat for sizzling summers.The Ice pop molds are easy to spot in stores at this time of the year.Not to worry,if Rhubarb doesn’t suit your taste,make the Popsicle exclusively or with a combination of your favorite kind of berries.
(For 4 molds )
Ingredients
8-10 medium strawberries, hulled and chopped
1 cup rhubarb,chopped
1 tablespoon white sugar
2 tablespoons water
Method
Simmer the berries with rhubarb and water until very soft about 8-10 minutes.Puree in a blender or processor.Cool a little.Pour in the molds.Freeze for 6-8 hours.
To get the Popsicle out,dip or run under warm water,and slowly pull them out.
Strawberry-Greek Yogurt Popsicle.
Use 2 tablespoon of Greek yogurt(like Oikos) or just strain the yogurt in a muslin cloth for an hour.Prepare the puree as in the previous recipe,cool completely in fridge for 2-3 hours.Then mix the yogurt thoroughly in the chilled puree and pour in the molds and freeze.
These berry Ice pops are my entry for Happy Cook’s Strawberry Feast.
Be informed!
Beware of those vibrant artificial food colors often used in Ice pops,very pleasing for the eyes but nothing like it when its gets in your body.Sensitive kids prone to allergies and those with behavioral problems should totally avoid foods with synthetic colors. Important Read**Why avoid the Artificial food Dye?
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These skin care products are supposed to be skin sanitizers and skin protectants - Except they have bacteria related to unsanitary conditions.
FDA notified consumers and healthcare professionals that Clarcon Biological Chemistry Laboratory is recalling some skin sanitizers and skin protectants because of high levels of disease-causing bacteria found in the product. During an FDA inspection, analyses of samples of several of these products revealed high levels of various bacteria, including some associated with unsanitary conditions. Some of these bacteria can cause opportunistic infections of the skin and underlying tissues. Such infections may need medical or surgical attention, and may result in permanent damage.
These findings are particularly concerning because the products are promoted as antimicrobial agents that claim to treat open wounds, damaged skin, and protect against various infectious diseases. FDA is warning consumers to not use any Clarcon products and should throw these products away in household refuse.
I’m going a tiny bit off topic today because I’m a healthy pet nut and go all natural with the pets. I’ve been taking my dogs for long walks in the woods and spending a lot of time outside playing with them. Last Thursday I over did it and had them on terrain that was to rough on their paws. They were both licking their feet like crazy that night. I felt so bad for them and then remembered I had a sample of this all natural pet balm. I rubbed a little on each paw 4 times between Thursday and Friday night. It healed their sore raw pads and they were ready to go again. I didn’t take them out on the rough terrain - we stayed on the soft grass and cut our 3 mile walk down to 1 1/2 miles for 3 days.
Now I ask if your pet suffers from Hot Spots, Flea Bites, Mosquito
Bites, Spider
Bites, Eczema, Skin Rashes, Blisters, Chronic Scratching, A Dull Coat, Dry, Itchy, Flaky Skin, Scabbing, Split Pads, Acne or Burns? If so I recommend this balm. It’s 100% Organic - Guaranteed To Help Clear Up The 17 Most Common Canine Skin And Coat Problems.
From the website:
For centuries, this secret “miracle” compound lay hidden in the ruins of the Mayan empire. Now, for the first time in modern history, this amazing compound is being used to stimulate healing in both humans and our furry friends.
If you’ve had ever had a dog with a skin or coat problem, you know the frustration when the prescribed method of treatment does not work, or ends up doing more harm than healing (we all know about the dangerous side effects of drugs).
The honest-to-goodness truth is, the most effective remedies are ones that work with your dog’s natural healing processes, not against them. And when it comes to clearing up their skin and coat, there’s only one totally natural, 100% organic product on the market that is guaranteed to help clear up the 17 most common canine skin and coat problems out there…
Click here now to find out more… They also have a great report about skin problems. I think you can subscribe to get the report.
All I know for sure is that the balm has 3 ingredients and healed my Shelties sore paws. My dogs get the same natural care as my human family.
I will be adding more about the natural care I use for my pets including the outcome of using the Big B (
rice bran) on their food. Whole Food Vitamins
NY Fish Inc. Recalls Imperial-European Style Smoked Salmon Because of Possible Health Risk
Contact:
NY FISH INC.
(718) 342-4100
FOR IMMEDIATE RELEASE – June 5, 2009 – N.Y. Fish, Inc. of Brooklyn, NY is recalling I ♥ NY Fish brand Imperial-European Style Smoked Salmon in vacuum packed 3 oz, 8 oz, 16 oz, and whole side “to be weighed at time of sale” sizes of lots starting with # 142 xxxx, because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.
I ♥ NY brand Imperial-European Style Smoked Salmon was distributed to wholesale distributors and retail food stores in New York, New Jersey, Pennsylvania, Massachusetts, Ohio, Indiana, and Illinois.
The product is packed sliced or whole sides on aluminum coated cardboard in a clear plastic vacuum packed bag with a red, black, and gold sticker label with gold lettering and a small white sticker label identifying the lot code. The first three digits are the Lot Code followed by a four digit “packaging” date. The firm is recalling all lots that begin with code 142 (for example: 142 0525, 142 0526, 142 0527, 142 0528).
There have been no confirmed illnesses to date.
This recall is the result of samples of Imperial-European Style Smoked Salmon collected from the manufacturer during an FDA inspection of the facility. These samples revealed the presence of
Listeria monocytogenes. As a precaution, the company is recalling all I ♥ NY brand Imperial-European Style Smoked Salmon bearing the identified lot codes. No other codes are being recalled at this time.
Consumers who have purchased I ♥ NY brand Imperial-European Style Smoked Salmon with the identified lot code numbers should return it to the place of purchase for a full refund. Consumers who have this product are urged not to consume any of it. Consumers with any questions may contact
the company at (718) 342-4100, Monday through Friday, 8 am to 5 pm EDT.
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