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Search Term: " Crunch "
NOW Real Food® Marcona Almonds   
Date:
November 02, 2022 04:44 PM
Almonds are a popular ingredient in many Mediterranean dishes. They are originally from Spain and are known for their rich, buttery flavor. Our Marcona almonds are grown in California on a family farm. They are blanched to preserve their pure, mild, buttery flavor and moist, tender texture. Here are some ways you can enjoy them! Salads - Add some Crunch to your salad with NOW Real Food® Marcona Almonds. Their rich, buttery flavor goes great with greens and other salad ingredients. Desserts - Use Marcona Almonds as a topping for your favorite dessert. They add a delicious Crunch that takes your dessert to the next level. Cheese and Fruit Pairings - Serve NOW Real Food® Marcona Almonds with cheese and fruit for a tasty snack or appetizer. The rich, buttery flavor of the almonds pairs well with both sweet and savory flavors. NOW Real Food® Marcona Almonds are a versatile ingredient that can be used in many different dishes. Their rich, buttery flavor is perfect for salads, desserts, and cheese and fruit pairings. Add them to your next dish for a delicious Crunch that will take it to the next level!
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=6554) 10 Benefits of Fennel and Fennel Seeds, Based on Science 
Date:
April 30, 2019 04:14 PM
Culinarily, fennel is appreciated for its mild licorice flavor, but it should also be cherished for its many medicinal properties. Fresh fennel bulb and its seeds (both are edible) are low in calories and high in manganese. The bulbs are also a good source of Vitamin C, while the seeds have the ability to curb one's appetite, according to some research, and thus abet weight loss. Antioxidants have been shown to provide numerous health benefits, and fennel bulb and seeds are loaded with them. There are even studies suggesting (although not conclusively proving) that fennel can help fight cancer. Overall, fennel is as healthy as it is delicious. Key Takeaways:
"Aside from its many culinary uses, fennel and its seeds offer a wide array of health benefits and may provide antioxidant, anti-inflammatory, and antibacterial effects." Read more: https://www.healthline.com/nutrition/fennel-and-fennel-seed-benefits
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=6226) Why You Should Add Pumpkin Seeds To Your Diet
Date:
January 31, 2018 10:59 AM
Pumpkin seeds would make a great snack if you are on the go. They are easily portable and have a nice Crunch. You can buy them or you can roast your own. Many doo this after carving pumpkins as part of their Halloween festivities. There are health benefits to pumpkin seeds as well which are discussed here. This snack is healthier than many others because many snacks contain a lot of empty calories or sugar. https://www.youtube.com/watch?v=erhECtA1zoE&rel=0
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=5517) Full of antioxidants and anti-inflammatory compounds, cabbage needs to be a regular in your kitchen
Date:
August 23, 2017 09:14 AM
For anyone interested in healthy eating, cabbage is a useful vegetable to have handy around the kitchen. Cabbages have anti-inflammatory properties, are packed full of antioxidants, and help to fortify the body against cancerous cells. They are versatile vegetables that can easily be prepared as part of a side dish, appetizer, or even the main course. Cabbage plants are low maintenance and can be grown easily from seed, so it is possible to always have a fresh and abundant supply on hand. Once the cabbage plant is harvested, it can be used to make Cabbage Crunch Salad or as an ingredient in numerous other nutritious recipes. Key Takeaways:
"With its high concentrations of antioxidants and anti-inflammatory compounds, cabbage is one of the healthiest vegetables you can eat." Read more: https://www.healthnutnews.com/full-of-antioxidants-and-anti-inflammatory-compounds-cabbage-needs-to-be-a-regular-in-your-kitchen/
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=5164) Lose Weight And 6 Other Reasons To Eat Bamboo Shoots
Date:
April 20, 2017 03:44 PM
Bamboo, a popular sustainable building material is also a nutrient food, packed with minerals, proteins and fiber while containing low amounts of fats and sugars. Fresh shoots need to be stored properly and boiled to remove possible toxins. Canned bamboo is safer but needs to be rinsed before eating. Bamboo shoots are full of lignans which support healthy weight and are low in sugars, calories and carbs, perfect for dieting. They are rich in potassium, as well as several vitamins and minerals. They can lower cholesterol,fight cancer and balance hormone levels. They are natural anti-inflammatories and best if all, can be eaten year round. Key Takeaways:
"While most people in the U.S. recognize bamboo’s industrial role, many are not aware that they are edible, a rich source of proteins, minerals, fiber, and are low in fat and sugars. In fact, Asians — particularly Chinese, Taiwanese and Japanese — have been eating bamboo for thousands of years because of the delicious crunchy texture and numerous health benefits." Read more: http://www.thealternativedaily.com/reasons-to-eat-bamboo-shoots/
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=4444) Yes, you can stop yourself from mindlessly eating. Here's how.
Date:
February 05, 2017 10:59 AM
DO YOU OFTEN find that, while making a peanut butter sandwich, you just end up lazily spoon-feeding yourself a bunch of PB on the couch? Or maybe you've found yourself sitting in the Taco Bell drive-thru, wondering how you got there, with only a hazy recollection of ordering 10 Cheesy Gordita Crunches just minutes earlier? Key Takeaways:
"Nothing ruins a diet plan like catching yourself mindlessly eating all the time—but it's an all-too-familiar situation for people struggling with their weight." Reference:
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=3888) 10 foods that are healthy, except when they aren't
Date:
January 17, 2017 12:59 PM
On a diet and looking for those healthy foods to consume and lose weight? It is important when looking into those healthy foods to make sure they are really healthy. Some cereals can be a convenient and healthy breakfast but watch out for those sugary cereals they can cause a blood sugar spike and a crash before lunch time. Another healthy choice is sushi but beware sushi that is battered and fried can contain 200 more calories and three times the amount of fat. Key Takeaways:
"Popcorn, cereal, sushi: We love them, and we may tell ourselves they are healthy. But are they? Most of the time, it depends on how they're prepared." Reference: //www.cnn.com/2017/01/05/health/gallery/healthy-food-or-not-drayer/index.html
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=3794) Did You Know That Coconuts Are Healthy? If Not, Then Check This Out!
Date:
December 15, 2016 02:59 PM
Coconut meat is the rich white lining that is contained within the shell of a coconut. Coconut meat can be juicy and tender, or slightly thick and Crunchy, to tough and fibrous depending on how long the kernel has been stored. Though coconut only grows in tropical regions of the world, it is now widely available in the American consumer market. And this is a fortunate thing as eating food products derived from coconut like coconut oil and coconut meat on a regular basis has profound positive effects to your overall health. Key Takeaways:
"Coconut also contains short-chain fatty acids and medium-chain fatty acids that have amazing benefits." Reference:
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=3652) What are the health benefits of organic Cacao?
Date:
April 24, 2014 02:58 AM
Do you know what Cacao and some of its health benefits are? What is a cacao Cacao is a kind of a tropical tree, which is part of the evergreen family that produces chocolate from its seeds in its raw state; that is before both sugar, and fats or some other forms of sweeteners are added to it. First, some of the benefits for finding the Cacao tree are that the cacao tree is grown under the shade of much bigger and different trees thus having a very profound effect on the Cacao seeds, which instead tends to be more potent and higher in antioxidants. The Cacao tree comes in different species that is Forastero, Trinitario and Caffeine. Cacao is used to describe both the seeds and the tree as well as the pods which holds the actual Cacao seeds/ beans which are also known as nibs. Well, the terms Cocoa and Cacao were often interchangeably used mistakenly to mean a similar thing. However, both the terms are used to differentiate different parts of the process and ingredients where Cocoa refers to the processed and sweetened Cacao. When the Cacao seeds without the shells are crushed and liquified into what is known as chocolate liquor, a dark chocolate is therefore created. Dark chocolate, which is synonymous with pure chocolate, exhibits a more powerful and a stronger effect of this health enhancing ingredients. The organic Cacao nibs’ offers a real chocolate treat as they are Crunchy, flavorful and packed with powerful nutrients and antioxidants as well as natural mood lifters. Cacao in its raw form is regarded as the most potent and provides many benefits as it is packed with lots of nutrients such as vitamins and antioxidants, essential minerals, Phenylethylamine and many more. This therefore makes Cacao either to act as multivitamin or to be regarded as super food. Benefits of cacao Although the Cacao nibs produces chocolate which when taken in very large quantities may prove to be very dense in calories thus being unhealthy. However, when taken in moderation this product can be highly nutritious while providing numerous health benefits such as intestinal regularity, heart and blood vessels as well as blood sustained sugar levels not to mention lowering of cholesterol, boosting cognitive performance, providing antidepressant benefits, elevating ones mood by boosting ones endorphin's. Cacao also contains poly phenols and more oxidants per cup which when taken offers the body a chance to fight cancer, aging, heart diseases. Additionally, some of the nutritional and health value that are offered by the Cacao arises from some of the beneficial ingredients such as Theobromine which is a mild stimulant to offer a diuretic effect hence helping to push toxins out of one's body. This helps to enhance one's mood. The Phenylethylamine on the other hand also acts to enhance a person’s mood making one to feel a sense of well being. Cacao increases the level of serotonin that one's brain produces which is a feel good hormone. Other essential minerals that are also found in Cacao include magnesium, Iron, zinc, copper, manganese, potassium while the essential vitamins that one will receive from Cacao are vitamin A,B1,2,3 and C,E as well as the Pantothenic acid. Sources
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=3102) What are the health benefits of organic Cacao?
Date:
April 24, 2014 02:58 AM
What is a cacao Cacao is a kind of a tropical tree, which is part of the evergreen family that produces chocolate from its seeds in its raw state; that is before both sugar, and fats or some other forms of sweeteners are added to it. First, some of the benefits for finding the Cacao tree are that the cacao tree is grown under the shade of much bigger and different trees thus having a very profound effect on the Cacao seeds, which instead tends to be more potent and higher in antioxidants. The Cacao tree comes in different species that is Forastero, Trinitario and Caffeine. Cacao is used to describe both the seeds and the tree as well as the pods which holds the actual Cacao seeds/ beans which are also known as nibs. Well, the terms Cocoa and Cacao were often interchangeably used mistakenly to mean a similar thing. However, both the terms are used to differentiate different parts of the process and ingredients where Cocoa refers to the processed and sweetened Cacao. When the Cacao seeds without the shells are crushed and liquified into what is known as chocolate liquor, a dark chocolate is therefore created. Dark chocolate, which is synonymous with pure chocolate, exhibits a more powerful and a stronger effect of this health enhancing ingredients. The organic Cacao nibs’ offers a real chocolate treat as they are Crunchy, flavorful and packed with powerful nutrients and antioxidants as well as natural mood lifters. Cacao in its raw form is regarded as the most potent and provides many benefits as it is packed with lots of nutrients such as vitamins and antioxidants, essential minerals, Phenylethylamine and many more. This therefore makes Cacao either to act as multivitamin or to be regarded as super food. Benefits of cacao Although the Cacao nibs produces chocolate which when taken in very large quantities may prove to be very dense in calories thus being unhealthy. However, when taken in moderation this product can be highly nutritious while providing numerous health benefits such as intestinal regularity, heart and blood vessels as well as blood sustained sugar levels not to mention lowering of cholesterol, boosting cognitive performance, providing antidepressant benefits, elevating ones mood by boosting ones endorphin's. Cacao also contains poly phenols and more oxidants per cup which when taken offers the body a chance to fight cancer, aging, heart diseases. Additionally, some of the nutritional and health value that are offered by the Cacao arises from some of the beneficial ingredients such as Theobromine which is a mild stimulant to offer a diuretic effect hence helping to push toxins out of one's body. This helps to enhance one's mood. The Phenylethylamine on the other hand also acts to enhance a person’s mood making one to feel a sense of well being. Cacao increases the level of serotonin that one's brain produces which is a feel good hormone. Other essential minerals that are also found in Cacao include magnesium, Iron, zinc, copper, manganese, potassium while the essential vitamins that one will receive from Cacao are vitamin A,B1,2,3 and C,E as well as the Pantothenic acid. Sources
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=3101) Check Out The Wonder Grain: Amaranth
Date:
February 02, 2014 07:48 AM
The wonder of amaranth
Amaranth plant A broad and bushy plant, amaranth can grow to around six feet in height. It sports a bright and colorful flower head which contains an immense amount of seeds. It is not uncommon for a single plant to produce seed quantities around the 60,000 mark. The seeds are typically used in the creation of amaranth cereal or flour. The plant itself is not technically a grain, belonging instead to the same plant family as beets, spinach and quinoa. This classification is the reason it offers nutritional benefits that are closer to those offered by darker, greener plants with more foliage rather than those of true grains. Amaranth plays host to a myriad of different nutrients, including vitamins, minerals, and amino acids. One amino acid in particular, lysine, which is generally present in fairly low levels in other grains, appears in a noticeably higher concentration here. Compared to wheat, Amaranth also carries four times as much calcium and double the content of iron and magnesium. It also boasts an exceptionally high level of protein. Uses of amaranth This miracle plant can be prepared with a wide variety of techniques. It can be simmered to produce a consistency not unlike porridge. It can also be mixed with other grains to create a dish that resembles rice. Traditionalists can also toss the grains in a skillet to be cooked like popcorn, producing a Crunchy, almost nutty experience. While still not yet immensely popular and therefor sometimes harder to find, amaranth can be an excellent addition to any healthy diet. Sources:
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2998) What Are The Health Benefits Of The Grain Quinoa?
Date:
February 13, 2012 01:57 AM
Quinoa is a gluten free seed rich in dietary fibers with creamy, fluffy and slightly Crunchy texture. Its taste is somewhat nutty when cooked. It belongs to the family of spinach, beets, swiss chard and lamb's quarter.It is a complete protein grain with all the essential amino acids. There are nine essential amino acids known as the building blocks of protein. Amino acids help in building strong muscles and nourish the nerves.It is also rich in essential minerals such as manganese, magnesium, phosphorus, copper and iron. Quinoa is technically a seed, not a grain of a goose foot plant. The name quinoa came from Greek words chen which means goose and pou which means foot. This is because the leaves of the plant of quinoa seeds resemble the webbed foot of a goose. Quinoa has been cultivated as early as the 12th century by the Incans, the ancient people of South America. They referred to quinoa as the "mother seed",considered as a sacred grain and gold of the Incans.They believed that it is a gift from gods that possesses enhancing properties.The emperor ritually planted and sowed the first quinoa seed of the season using his golden taquiza, a shovel like planting stick. Quinoa gives energy and increases oxygen to the relay teams of bare footed running messengers who lived in the mountains with an altitude considered high enough where oxygen level is reduced.This is because they were holding ash from quinoa plant and cocoa leaves. This combination increases oxygen in their body to sustain the runners increasing need for oxygen. In can armies also used quinoa to energize their body from frequent marching for days. Quinoa is part of the native Indian diet to increase their resistance to prevail over harsh living condition in the high mountains. Today quinoa is making its name popular in the industry of wonder foods.It is so high in protein that builds and nourishes muscle tissues. It is used to treat people with migraine, diabetes and atherosclerosis. It is a good source of magnesium that relaxes the blood vessels. Magnesium reduces attack of migraine by improving blood and oxygen distribution to the brain. Magnesium combined with high dietary fiber found in quinoa helps in maintaining healthy blood pressure and prevents cardiovascular diseases. Fibers absorb and eliminate bad cholesterol.It prevents plaque that blocks the arteries and enhances blood circulation.This process prevents atherosclerosis, the hardening of the arteries due to fat deposits and plaque buildup that narrows the arteries. Quinoa is rich in anti oxidants that shields each cells from getting damaged caused by free radicals, pollution, alcohol and medication. It boosts the immunity and increases resistance from stress. Anti oxidants and fibers prevent risks of cancer and diabetes.Obesity and overweight are the most common risk factor of diabetes. Fibers remove toxins and excess fats, improve digestion and maintain healthy body weight to prevent diabetes.While antioxidants enhances cell regeneration and repair. This process lowers risks of cancer. Quinoa is highin insoluble fiber thatprevents gallstones and helps in cleansing the liver. Whole grains like quinoa reduce asthma, allergic cough and wheezing in children. The protein in quinoa strengthens the muscle tissues of the air passage, thus prevents inflammation that narrows the airways of asthma patients.
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2573) Tasty new treats by Now Foods, "Crunch Clusters snacks"
Date:
December 11, 2009 02:49 PM
If you're going to snack on something throughout the day, why not make it something that tastes amazing? NOW® Crunchy Clusters are the perfect solution. Each scrumptious variety is made with natural ingredients, and guaranteed to be free of artificial preservatives, flavor enhancers, or colors.
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2116) Bitter Melon
Date:
May 22, 2009 11:44 AM
Bitter melon, which is also referred to as bitter gourd, is the fruit of the Momordica charantia plant. This plant is a climbing vine that originated in Asia, Africa, and Australia. Now, it is grown in warm climates all over the world. The fruit is one of the bitterest fruits of all plant foods. The oblong shaped bitter melon has warty appearance, making it quite easy to distinguish. The bitter melon fruit is hollow in cross-section with a thin layer of flesh that surrounds the central seed cavity. This cavity is filled with large flat seeds and pith which appear white in unripe fruits and red in those that are ripe. The seeds and pith are not intensely bitter and can be removed before cooking. The pith will become sweet when the fruit is fully ripe. The pith can be eaten uncooked in this state, but the flesh is far too tough to be eaten anymore. The flesh of this fruit is Crunchy and watery in texture, similar to that of cucumber, chayote, or a green bell pepper. The skin is tender and edible. Most often, the fruit is often eaten green, but it can be eaten when it has started to ripen and turn yellowish. However, it grows more bitter as it ripens. Bitter melon has a history of being used in fold medicine all over the world. It is though to be natural insulin in Ayurvedic tradition, making it highly recommended for the treatment of diabetes. Bitter melon is also one of the main components of the Okinawa diet. These people have the highest percentage of centenarians in the world, the longest healthy life expectancy, and a very low incidence of heart disease. This fruit has often been used for the treatment of tumors, asthma, skin infections, gastrointestinal ailments, and high blood pressure. Bitter melon has been a traditional remedy in Africa, China, India, and the southeastern portion of the United States. Currently, bitter melon is being researched as a remedy for diabetes, AIDS, and some kinds of cancer. It can be used to help regulate blood sugar by reducing blood glucose and improving glucose tolerance. However, no studies have established a safe and effective dose. The plant’s roots and leaf extracts have shown antibiotic properties. Some studies suggest the possibility that an element in bitter melon may prevent the HIV virus from infecting human cells. Laboratory research shows that one component of the plant may even help to inhibit the growth of some cancers. In some studies, those people who take bitter melon developed headaches. It should be noted that expectant mothers should not use bitter melon. The fruit, leaves, seeds, and seed oil of the bitter melon fruit are used to provide abortifacient, antifertility, antimicrobial, and hypoglycemia properties. The primary nutrients found in this fruit are ascorbic acid, glycosides, iron, niacin, riboflavin, sodium, and thiamine. Primarily, the bitter melon fruit is extremely beneficial in treating asthma, cancer, diabetes, gastrointestinal issues, HIV/AIDS, hypertension, skin infections, and tumors. Bitter melon is available in capsule or tablet forms at your local or internet health food store. For more information on the beneficial effects provided by the bitter melon fruit, please contact a representative from your local health food store. *Statements contained herein have not been evaluated by the Food and Drug Administration. Bitter melon and magnesium is not intended to diagnose, treat and cure or prevent disease. Always consult with your professional health care provider before changing any medication or adding Vitamins to medications.
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2011) Fennel
Date:
June 30, 2008 04:47 PM
If there has ever been an overlooked vegetable, it would definitely be fennel. Some people have an aversion to its licorice-like scent, while others feel as if fennel is a bizarre and obscure vegetable that they have no interest in learning how to prepare. However, those who have discovered it know that ignoring fennel is a waste of a versatile vegetable’s amazing flavor and healthful benefits. Even those who already cook with fennel might find that they aren’t taking advantage of its versatility. For example, many people use only the delicate, lacy parts of fennel as a flavor-enhancing garnish for soups or salads. Others stick to just using the green-white bulbs, while tossing the remaining pieces aside. However, there’s no season like now to start using and enjoying all the parts of fennel. Fennel is available from autumn until early spring and both its stems and bulbs have been found to contain many nutrients. Fennel spice, which is made from the vegetable’s seeds, can be found year round, as it is one of five spices in Chinese five-spice powder. One cup of raw, sliced fennel is a huge source of vitamin C, folic acid, fiber, and potassium. History has shown that fennel can be taken to alleviate bad breath, indigestion, intestinal spasms, cramps, and gas. It is thought that Puritans chewed the seeds in order to tame hunger during fasts. Recently, scientists have found that fennel contains antioxidants which promote good health. In order to gain these healthful benefits, be sure to purchase white or pale-green fennel that has clean, firm bulbs. The bulbs should not be split, bruised, or spotted, while the stalks that grow from the bulb should be relatively straight. Additionally, the vegetable’s fronds would be green but not flowering because blooms indicate that the bulb is past maturity. When consumed right away, fennel is at its best. But, it can be kept in the crisper for up to four days. Be sure to wash it before using its base in hors d’oeuvres, salads, and gratins. Also, make sure to reserve its fronds in order to enhance dishes in a potent way. With such versatility in the kitchen, there is absolutely no excuse not to include fennel in your meals this season. Once you discover that fennel is both Crunchy and slightly sweet, you will want to incorporate it into many of your daily meals. Thankfully, fennel can enhance many dishes and make them extraordinary. Here are some quick ideas for using fennel this season. You can thinly shave the desired amount of a fennel bulb and toss it with a bit of olive oil, fresh lemon juice, and a small amount of Parmesan cheese to make a fennel salad at moment’s notice. Another option is sauté sliced fennel with equal parts of onion and bell pepper in order to make a simple vegetarian side dish. One can take advantage of fennel’s ability to enhance flavors by adding fennel with tuna or grilled sea bass. Fennel can also be cut vertically, leaving bulb, stalk, and leaves intact and then brushed with olive oil and grilled until lightly browned. Another idea is to garnish your favorite vegetable soup with coarsely chopped fennel fronds.
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=1829) Guys should forget the six-pack abs and just lose the beer belly.
Date:
September 24, 2005 12:00 PM
Time for a Gut Check Guys should forget the six-pack abs and just lose the beer belly. When a woman noticed her husband standing on the bathroom scale and sucking in his stomach, she said, “I don’t think that’s going to help.” “Sure it will,” he responded. “It’s the only way I can see the numbers.” Funny line, sure. But whether you’re talking about “love handles,” a “spare tire” or the proverbial “beer belly,” having a tummy that hangs over your belt buckle is no laughing matter. It’s not even a matter of the quest for “six-pack abs” or a “washboard stomach.” It’s a matter of health. Consider this: A recent study appearing in the American Journal of Clinical Nutrition showed that a man’s waist size can be a good predictor for the development of type 2 diabetes. A Harvard Health Professionals team, led by Dr. Youfa Wang, an assistant professor at the John Hopkins University Bloomberg School of Public Health, analyzed data from more than 27,000 men who were tracked for more than 13 years. The team found that men with larger waists or a higher body mass index (BMI) were both at greater risk for type 2 diabetes than slimmer men. (You find your body mass index by dividing your weight in kilograms by the square of your height in meters. If your waist size is 40 inches or less, a BMI of 25 or over means you’re overweight.) “Abdominal fat measured by waist circumference can indicate a strong diabetes risk, whether or not a man is considered overweight or obese according to his BMI,” says Wang. The Harvard team found that men with waist sizes of 40 to 62 inches were 12 times more likely to develop diabetes and suggested that the current recommended waistline of 40 inches or below for men may need to be lowered. Flatten Up Okay, now that we’ve scared the bejeezes out of all you guys under 6-foot-4 who by your pants in the big-man store, let’s talk about what you have to do to shop anywhere in the mall. Again, this is not about looking like a Greek ab god. This is about diminishing your risk for a myriad of health problems and being able to comfortably bend over for a ground ball during the pickup softball game. And there are no shortcuts, so forget about liposuctioning those years of accumulated lard. Despite what all those TV makeover shows say, liposuction can only really enhance your body aesthetic if you lose a large chunk of the surface fat first. “Those makeover shows have it all backwards,” says Dr. Bruce Nadler, a fitness trainer who also happens to be a plastic surgeon. “They do surgery on someone’s midsection and then have them doing intense workouts when they are supposed to be recuperating from surgery. I wouldn’t do liposuction until you see what diet and exercise can accomplish. When you have all the weight in the midsection the dangerous fat is deep within the body. So liposuction may make you look better but it won’t necessarily improve your health.” The Gut Check Plan Talk to any exercise expert worth their weight in body fat, including Nadler, and they will tell you that on of the biggest fitness fallacies is the notion that intense abdominal workouts and use of abdominal machines (like those sold through those interminable infomercials) are the keys to getting a flatter and more “ripped” midsection. In fact, for many people it’s not physiologically possible to achieve a flat tummy because abdominals are not designed to be flat. And the idea of “spot reduction,” exercising the area where you want to lose the fat, is now considered a myth. Research has shown that fat is lost all over your body, not just in the area that you work. It’s not that you can’t benefit from doing abdominal exercises. Crunches, situps and leg raises, when done properly, are great for muscle tone and endurance (and you do burn calories), but the real key to achieving a wonderful waist size is losing body fat. How do you do that? “Dropping a few inches from your midsection,” says Nadler, “depends on four things- calorie reduction through proper diet (eating very little fat, consuming complex carbohydrates and doing it all in smaller portions), stepping up aerobic activity (such as running an bicycling, which burns excess calories quickly and safely), and resistance weight training (which not only increases metabolism and helps burn more excess calories, but also builds and strengthens the abdominal wall).” Then, adds Nadler, when you’ve just about reached your waist=reduction goal, but genetics still won’t give you a flatter stomach, “that’s where plastic surgery may come in as icing on the cake.” Nadler also advises men not to panic if they don’t notice a substantial weight reduction during a training program. “When people are doing weight and resistance training they are too hung up on the scale,” insists Nadler. “Muscle weighs more than fat so don’t judge your progress by what you weigh, but on what your percentage of body fat is. That’s the number you want to see going down.”
So how long does it take for men with an oversized gut to lose the excess? “Depending on how much they have to lose,” Nadler says, “it takes anywhere from three to six months.” By the way, for men in their 30s and up, there are also two important side benefits to decreasing the waist size and firming up the gut: better overall posture and diminishing the potential for chronic back pain. So get to work guys; suck it up so you can stop sucking it in. -Stephen Hanks
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=796) Nutritional Scorecard
Date:
June 14, 2005 10:52 AM
Nutritional Scorecard by Sylvia Whitefeather Energy Times, June 15, 2004 For over 50 years, the federal government has produced Recommended Daily Allowances (RDAs) as guidelines for vitamin and mineral intake. Then, in 1993, the Reference Daily Intakes (RDIs) superseded the RDAs. By applying this new designation, the government's guidelines are now supposed to represent the designated amounts that an average person should consume. With this in mind, and the fact that many experts think you should consume more than some of the RDIs, how does your nutritional scorecard add up? Answering a few nutritional questions can point you in the right direction. Perfect Protein Are you trying to lose weight? If you are, the latest thinking on weight loss opines that eating more protein may be the key to keeping your weight down. Two recent studies published in the Annals of Internal Medicine (5/18/04) found that people who ate a low-carbohydrate, high-protein diet lost more weight and had better cholesterol levels than dieters who ate fewer fatty foods. Both studies found that a low-carb diet can improve your triglycerides (blood fats) and boost your HDL, or good, cholesterol. Eating protein satisfies both tummies and taste buds. Researchers have found that the amount of protein eaten in a meal determines not only how much food you eat but also how satisfied you feel after eating (J Nutr 2004 Apr; 134(4):974S-9S). And when you feel satisfied after eating less food you improve your odds of losing weight. We need about 50 grams of protein a day to support the body's functions. The best sources of protein are eggs, meat, milk, protein shakes and yogurt. Classy Carbohydrates Does your energy level go up and down during the day? To get off the energy rollercoaster, cut down on carbohydrates, and make sure the carbs you do eat are complex. Carbohydrates have been getting some unflattering press lately. Yes, if you want to lose weight, you may want to go on a strictly low-carb diet. But for those not concerned with weight, carbohydrates are the principle source of energy for the body. What's more, even if you do restrict carbohydrates, you should still eat a tiny bit of them. Without some carbs in the diet your body cannot regulate protein or fat metabolism. According to Michael and Mary Eades, MD, authors of The 30-Day Low-Carb Diet Solution (Wiley), "Carbohydrates control insulin and insulin controls your metabolic health." So, make your carbohydrates count. Indulge in complex carbohydrates: whole grains, fruits and vegetables. In those foods, carbs are accompanied by fiber and larger amounts of vitamins and phytonutrients. Other reliable sources of complex carbohydrates are whole wheat bread, brown rice and oatmeal. Fabulous Fiber Are you concerned about your heart health? Fiber from beans, oats, legumes, nuts, rice bran, fruits and vegetables helps stabilize blood sugar and reduce cholesterol. Pectins, found in apples, pears, prunes and plums, are a particularly useful form of water-soluble fiber. Insoluble fiber, in cereals, wheat bran and vegetables, reduces the risk of colon-related problems. In addition to adding fiber to the diet, dried beans and soybeans have been shown to lower cholesterol, improve vascular health and kidney functioning, preserve bone mineral density and reduce menopausal discomforts (AJCN 1999 Sept; 70(3 suppl):464S-74S). Fiber also promotes good bowel health and encourages the growth of beneficial intestinal flora. You need 25 to 40 grams of fiber daily. If you have cut back on your carbohydrates, be sure to take a reliable fiber supplement. Fantastic Fats Do you have problems focusing on mentally challenging tasks? If so, you should eat more fish and get more of the omega-3 fatty acids that fish and flax contain. Higher levels of this type of fat have been linked to better concentration while performing demanding intellectual work (Lipids 2004 Feb; 39(2):117-23). Fats add flavor to food, making meals taste better. Monounsaturated fats like plain olive oil and canola are liquid at room temperature and are suitable for use in cooking at high temperatures. Researchers have found that a diet high in monounsaturated fat has the ability to decrease LDL (bad) cholesterol (J Nutr 2001; 131:1758-63). Other fats, such as extra virgin olive oil and flaxseed oil, are best used in dishes that don't need cooking, such as salads. Although the RDI for fat is less than 30% of the total calorie intake, some researchers believe that if you eat healthy fat, eating too much is not a concern. Omega-3 fats are available in supplement form. Wonderful Water Do you suffer from dry skin? You may not be drinking enough water. This precious liquid is used by every cell of our bodies and makes up 60% to 75% of our body weight. Water is important for kidney function. Researchers in Italy found that drinking adequate amounts of water can help prevent the formation of kidney stones (Urol Int 2004; 72 Suppl 1:29-33). Your activity level, environment and diet influence how much water you need daily. Try to drink at least eight cups of fluid a day from noncaffeinated, nonalcoholic sources. Voluptuous Vitamins Do you exercise frequently? If you do, you need more antioxidant vitamins like natural vitamin E and vitamin C as well as a healthy supply of carotenoids. A study at the School of Applied Medical Sciences and Sports Studies, University of Ulster, found that exercisers need more antioxidants. Otherwise, their exertion may release an excess number of free radicals (caustic molecules) in their bodies and do damage to the heart arteries and other internal organs. Vitamins, in general, are defined as micronutrients that are necessary for life. They are necessary for the production of energy, a healthy immune system and hundreds of other functions in the body. Vitamins aren't the only substances that produce big benefits in small quantities. Phytonutrients are chemicals in plants that have health-promoting properties. These nutrients are getting more and more attention from researchers who are keeping score on our nutritional requirements. Mineral Crunch Do your meals contain plenty of calcium? If not, you may need supplements to keep your bones strong and help keep your weight down. One study, presented at the Experimental Biology 2003 meeting in San Diego, found that young women who consumed more calcium had better luck controlling their weight. In this research, it didn't take much calcium to make a difference in waistlines. Consuming just one more serving daily (a cup of milk or a thumb-sized piece of cheese, each of which contain about 300 mg of calcium) made, on average, about a two-pound difference. In addition, many experts recommend multimineral supplements (along with multivitamins) to promote better health. A recent study of people with immune problems, for instance, found that those kinds of supplements seem to help boost the immune system (AT News 2004 Feb 27; 398:4-5).
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=342) Best Bread ...
Date:
June 13, 2005 07:30 PM
Best Breads by Jane Lane Energy Times, December 9, 1999 Few of us can resist the seductions of freshly baked bread, warm and fragrant, poised on the edge of a steaming bowl of soup or painted with an aromatic swath of rosemary scented oil. Even those of us from the most culinary challenged households can recall the pleasures of the simple plump white dinner roll or flaky biscuit piled in a basket on the dinner table. Bread has blossomed from sideshow status beside the dinner plate to a full-scale mealtime headliner, a scrumptious star enriched by nutritious grains, herbs, fruits and vegetables. Contemporary cooks build meals around Crunchy cornbread or chewy focaccia, presenting soups or salads as satisfying counterpoints. Want to jump into the bread baking basket or hone your skills? Two top vegetarian chefs shared with Energy Times their passion for bread and their expertise in baking. See if you don't find that ardor contagious. Nancy Lazarus is a chef at the famed Moosewood Restaurant in Ithaca, New York, established in 1973 to serve up natural fare with a homecooked, vegetarian emphasis. The bill of fare changes daily at Moosewood, but there's one constant: a cup or bowl of soup, a salad and a thick slice of bread. Some loyal customers have ordered the daily special for 20 years. That's why bread occupies a cherished spot at Moosewood. Nancy Lazarus tells why and offers some of Moosewood's favorite bread recipes: "Cooking is like art; baking is like science; bread is like magic. No matter how much science you apply, you'll never have complete control: It'll do its own thing on some level, which is part of its charm, if you're charmed by that sort of thing. Breads come out differently depending on heat and humidity, the heat of the oven; yeast is a variable that can be slower or faster acting. "There are bread machines, of course, and they work. But they're not as satisfying as the real thing, the kneading, which can be almost therapeutic, and the control over the ingredients to your own specifications. "Bread is not that difficult. Know your own oven, to begin: Good insulation is important and how the heat travels around inside. Convection ovens are a wonderful thing. "There are difficult breads we recommend you buy at a good bakery: baguettes, Italian, French and Cuban that are crusty outside and soft inside. "But focaccia is easy. It's a yeasted bread that's better to make at home than buy because it's so fresh and you can control the toppings. It only requires one slow and one quick rising but you have to be there for a while. "Then there are quick breads that use baking soda or powder, like cornbread. If you want a good meal at home and can make only one thing, make a quick bread. They're satisfying and delicious warm from the oven; and the aroma of bread fills the house. A corn bread with tomato soup for supper is a nurturing meal good for vegans. "Popovers are fast and simple, a middle American 50s treat, but you do need a hot oven and 45 minutes. Also easy to make: sweet breads- carrot, banana, zucchini-and biscuits. "To reduce the fat in denser quickbreads and cakes, use applesauce. It gives body and moistness. "The number of wheat-sensitive people is rising dramatically. A theory I think makes sense is that in the last 30 years the varieties of wheat grown has been reduced to 1 or 2 that are more easily cultivated and harvested with the machinery available. People are overloaded with one type of wheat. "Gluten is the offending substance in wheat and some oats; try rice, tapioca and potato flours, which are denser and more fine and don't produce a good crust. Improve the crust by baking in a preheated cast iron skillet. "Also investigate chickpea flour. You don't make a loaf of bread with it- use it for flatbreads like papadam, which is in Indian cookbooks. And it's good for batter for vegetables. "Spelt is the closest to wheat flour in consistency but some people can be sensitive to it. "Visit a natural food store to check out the flours. The mills sometimes print handouts with recipes and a lot of those are real good, especially for what works with their flour. Or you may run into a baker who will whet your appetite with ideas and recipes. "Bread is the supreme comfort food. It can speak to us, and reassure us. The magic of bread and how it varies: There's something appealing in that. In today's world, food is predictable, and that's reassuring to some people. At Moosewood, things are always different, and that's good." Claire Criscuolo puts an intensely personal spin on the eclectically ethnic style of cooking at her esteemed vegetarian restaurant, Claire's Corner Copia. That 25-year-old institution in New Haven, Connecticut, reflects her zest for the freshest ingredients, robust flavors and inspired combinations. Claire, a teacher and advocate for healthful cuisine, pours her passion into her breadmaking as well: "Healthy bread is like anything else-it has healthy ingredients. We use the best organic unbleached flour and yeast, pure vanilla, whole eggs (not dried and powdered), whole milk and organic sour cream. You want to use good, fresh ingredients. It's the essence of healthy cooking. "I tell my staff, 'Don't use your soup pot as a garbage pail. Bread is the same. If the ingredients aren't at their freshest for serving, then they aren't right for other uses in the kitchen. "Our bread is very important at Claire's. We make a country white and a honey wheat in a pinwheel loaf-400 a day-and challah for the morning French toast with sauteed bananas or as buns for veggie burgers. "It's not practical to bake bread every day. We let our bread rise several times, punching it down again and again. For the home cook, it's time consuming. Even I'm happy to buy a good loaf of bread. "But anybody can bake bread. Combine flour, water and yeast and watch it grow! It's delights all your senses. And it a gratifies and satisfies. I was kneading it all by hand until we got up to 12 loaves a day. "I love a good oatmeal molasses bread; a whole wheat bread with walnuts, rosemary and finely chopped sweet onion sauteed in olive oil for a roasted vegetable sandwich; or an anadama bread with split pea soup. "Bread is part of a meal. It requires time and effort, but I can't think of many things worthwhile that don't."
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=333) Go Green - green foods may be the SWAT team that sets you free... 
Date:
June 12, 2005 05:27 PM
Go Green by Chrystle Fiedler Energy Times, December 4, 2003 If you feel like your busy life is holding your health hostage, green foods may be the SWAT team that sets you free. "Green foods are worth a king's ransom as far as your health is concerned," says Betty Kamen, PhD, author of Betty Kamen's 1,001 Health Secrets (Nutrition Encounter). "Green foods capture solar energy, using it to produce chlorophyll, which gives it its distinctive green color. Since we obtain our food by eating these plants or by eating the animals that eat these plants, this process is the source of human life." "Green foods are renewal foods," says Ryan Bradley, ND, of the Bastyr Center for Natural Health in Kenmore, Washington. "They help to counteract the nutrient depletion caused by stress and by caffeine intake. They're nutrient dense, grounding, balancing, and soothing in their energetic nature." Ideally, your meals should supply you with greens, but "...99.9% of the population doesn't get three to five [daily] servings of leafy green vegetables like kale, collard greens and spinach," says Jordan Rubin, NMD, PhD, CNC, author of Patient Heal Thyself (Freedom Press). Green foods can bridge that gap. "Green foods have become popular because it's a convenient way to get your servings," says Dr. Rubin. "You get the equivalent of two large salads with one serving of powdered green food. It's nutrient dense and low calorie so it's a great addition to any diet. It satisfies the brain so you don't feel hungry." "Everyone can benefit from green food supplementation," adds Dr. Kamen. "It's a concentrated supplier of everything that's good about vegetables." Chlorophyll for Health The key ingredient of green foods is chlorophyll, the green blood of plants. The benefits for humans from chlorophyll can be profound. A study of individuals at high risk of developing liver cancer because of their exposure to environmental toxins showed a 55% reduction in noxious compounds when these people supplemented their diets with a semi-synthetic chlorophyll derivative with properties similar to those of chlorophyll (Proc Natl Acad Sci USA 2001 Dec 4; 98(25):14601-6). "This research supports the long-standing notion that chlorophyll, and green foods, can play a role in detoxification in the liver, and thus 'cleansing' the blood," says Dr. Bradley. "It's a good addition to any detox protocol. Test tube evidence also suggests that chlorophyll inhibits mutations in human cells." Chlorophyll is antimicrobial and anti-inflammatory. It can help fight anemia, improve digestion and elimination, and act as a mild diuretic. It also helps friendly bacteria in the gut reproduce and thereby possibly boost immunity. Green, Green Grasses Fast-growing plants, such as wheat and barley cereal grasses, contain the most chlorophyll and the deepest green color. "Wheat grass was one of the country's first multi-vitamins," says Dr. Rubin, who is also the author of Restoring Your Digestive Health (Twin Streams Health). "Certified organic cereal grasses pull a vast number of nutrients from the soil." "The solar-powered factory in the leaves of the young grass plants is almost beyond comprehension," says Dr. Kamen. "Sprouted grains have exceptional nutritive value and high amounts of certain vitamins and minerals." Spirulina Time The blue-green microalgae spirulina is a chlorophyll powerhouse. "Spirulina is high in protein, up to 65%, and the blue pigment of this blue-green algae, phycocyanin, has antioxidant, antiviral and antifungal properties," says Dr. Rubin. Like other greens, spirulina can help you cut calories. "When you nourish the body and the brain with nutrient-dense and low-caloric food, it satisfies that impulse to keep eating." Spirulina is also high in B vitamins such as riboflavin, niacin and pantothenic acid, all commonly depleted nutrients. B vitamins are critical players in overall metabolism, and are vital to nerve and adrenal function. Spirulina contains the minerals potassium and magnesium, plus iron. "It's been scientifically validated that [spirulina's iron is] comparable to the absorption from an egg," says Dr. Bradley. "It may benefit patients that are anemic. It's also a great choice for vegans who are looking for plant sources of iron." In addition, the spirulina compounds called phycocyanins may control inflammation and lower the risk of cancer. "Spirulina stimulates the part of the immune system [natural killer cells] responsible for our ability to fight off viruses and survey our tissues internally and detect and kill cancerous tissue," says Dr. Bradley. Chlorella Benefits Like spirulina, chlorella stimulates your natural killer cells to fight bacteria and viruses, and to strengthen your defenses. "Chlorella is the richest food on the planet in chlorophyll," says Dr. Kamen. "It's also high in protein and rich in beta-carotene and minerals. "One of the truly amazing facts about chlorella is its ability to oxygenate the blood," Dr. Kamen continues. "If your blood doesn't have enough oxygen, you can become listless and lethargic. Chlorella actually increases your hemoglobin, the oxygen transporter in your blood, so there is more oxygen present. It provides the necessary fuel for making healthy cells, and the result is renewed energy and vitality." Both spirulina and chorella also contain omega-6 fatty acids that have anti-inflammatory benefits and can improve the behavior of your blood vessels. In addition, they provide vitamin B12. Green Foods from the Sea Seaweed and other sea vegetables like kelp offer a green foods bonanza. Seaweed is low in calories but, like spirulina, offers a wealth of nutrients. "Most seaweed provides a rich supply of many essential nutrients, including protein, calcium, iodine and zinc," says Bradley Willcox, MD, co-author of The Okinawa Program (Potter). "Iodine is essential to the function of the thyroid gland, which needs it to make hormones that regulate your body's metabolism. Lignans, the cancer-fighting phytoestrogens have been found in high quantities in seaweed, mostly kelp, which could conceivably provide some protection against certain types of cancers." Lower rates of breast cancer were reported in Japanese patients eating a diet high in kelp (Nutr Cancer 1983; 4:217-22). Kelp has also been shown to reduce DNA damage induced by several known carcinogens (Mutat Res 1993; 303:63-70). Sea greens contain omega-3 fatty acids, fats that boost heart health. "Sea vegetables may prove to be a more sustainable source of omega-3 fatty acids than the dwindling fish populations," says Dr. Bradley. To incorporate sea greens into your diet, start by putting them on your lettuce and tomatoes. "Sea vegetables can make a great addition to salads," says Dr. Bradley. "They're high in nutrition and add flavor because of the sodium. They also add texture, giving salads more Crunch." Other ways to green up your diet: * "Kelp comes packaged in three-foot-long dried strips and is prepared by cutting the long strips into smaller two- to three-inch strips and boiling them for about ten minutes. You remove the kelp, and then you can use the broth in soups, salads and other dishes. Kelp simmered with vegetables or tofu and served in miso soup is an Okinawan favorite," says Dr. Willcox. * Wakame (one of Dr. Willcox's favorites), a type of kelp, has a taste and appearance that may remind Westerners of spinach lasagna. * Nori seaweed can be used to wrap sushi and rice balls and also to season salads, soups and noodles. "Seaweed tastes great and if used wisely, should not tip you into sodium overload," says Dr. Willcox. Go for the Green More and more people are realizing and enjoying the benefits of green foods. Dr. Bradley recommends keeping your green foods consumption simple. Add powdered greens, dried tablets and liquids to juice, mix them into smoothies or a protein shake, and sprinkle the powder on salads. Mixed in water, greens can be used as a morning tonic and help replace some of the nutrients like magnesium and B vitamins depleted by coffee and other caffeinated beverages, which act as diuretics. "Incorporate a green drink into your diet once or twice a day," says Dr. Bradley. "It's the least expensive (health) insurance policy you can have."
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Do you know what Cacao and some of its health benefits are?
The wonder grain Amaranth has been known to humans for centuries. It was heralded as a staple in the diets of pre Columbian-Aztecs who heralded the plant is granting them special powers. Unfortunately, when the Spanish Conquistadors arrived in the region, they outlawed the crop and went to great lengths to push its existence far from common knowledge. It has only resurfaced on the market in recent decades. 
