Thursday, January 15, 2009

Some Facts About Oranges and Oats

In macrobiotic terms, a "yin" tropical fruit, which when fermented concentrates its high levels of calcium and folate. Significant sterol content contributes to cholesterol lowering effects. Like other citrus fruits, oranges contain flavones which counteract free radical-caused DNA damage. Scavenging free radicals reduces Alzheimer's and other neurodegenerative disease risk.

As a macrobiotic whole grain, oats retain their abundant prebiotic fiber when fermented, as well as exceptional levels of the minerals zinc, copper, and manganese. Added to this are very high levels of potassium, phosporous, magnesium, and calcium. These essential dietary elements are concentrated during fermentation and highly available. The combination of cereal fiber and protein in oats significantly reduces hypertension risk.

Wednesday, January 14, 2009

Eating More Plants Means Higher Antioxidant Levels

Your body is designed to consume a lot of nutrients you are not getting in your regular diet. It knows when it needs those missing nutrients. And when it is not getting them, your body tells you in the only language it knows:

  • Your body says, "Eat more food - perhaps I'll get what I need from your next meal."
  • Your body says, "Crave this food - perhaps I'll get the specific nutrient I really need right away."
  • Your body says, "Eat now - even if you're full, because I'm not getting what I need."

Hunger and cravings are your body telling you to feed it a much wider range of nutrients. When you succumb to your body's insistent demand for more nutrition, you consume more calories than you really need. And you gain weight.

Adding more food groups into your daily diet does a wonderful thing. First, it increases the intake of nutrients by the body. Second, it adds more disease fighting properties to your internal system. A greater variety of plants adds a higher antioxidant level to your body.

It is so easy to add extra vegetables to your salad, and some more fruit to your smoothy! Do it for your health! Do it for a smoother skin, and silkier hair.

Monday, January 5, 2009

Eating More Plant Variety Means Lower Cholesterol

Cholesterol is a type of fat or lipid, that is essential for life. Found naturally in the body, and in almost all the food we eat, cholesterol is the building block for vitamin D, hormones and cell walls. In addition, the body uses it to create bile salts to digest other fats.

Cholesterol combined with proteins, creating lipoproteins, to travel through the bloodstream. There are two types of cholesterol found in the body — low density lipoproteins (LDL) and high density lipoproteins (HDL). LDL, or “bad” cholesterol, can build up in artery walls, which may lead to artery blockages, a contributing factor in heart attacks and strokes. HDL, or “good” cholesterol, is processed by the liver and sent out of the body. HDL also helps prevent arteries from becoming clogged.

The good news is that you can lower “bad” cholesterol and raise “good” cholesterol by adding cholesterol-lowering foods to your diet. Heart healthy foods include those that are high in soluble fiber, anti-oxidants, and omega-3 fatty acids. Sources of lean protein, like soy and dark leafy vegetables that are low in saturated fats are also recommended for cholesterol watchers.